IMPROVEMENTS IN KITCHENERS OR COOKING RANGES
Year: 1884

page_text: 1 JAMES WATTS BROWN of N° 17 Holly Street East Leamington in the County
of Warwick Commercial Traveller do hereby declare the nature of the said
Invention for "IMPROVEMENTS IN KITCHENERS OR COOKING RANGES" to be as
follows:-
My Invention consists of the improvements hereinafter described in kitcheners
or cooking ranges the objects of my Invention being to effect the uniform heating
of the ovens and to carry off the steam and vapours arising from the food being
cooked in the ovens and on the hot plates in a simple and efficient manner.
For heating the ovens of the kitchener or cooking range I construct around
the oven two independent fire flues by means of which the heat from the fire place
is equally distributed over the external surface of the oven so that the bottom as
well as the other parts of the oven are made available for cooking purposes. One
of the said flues which I will call the descending flue is situated between the side
of the fire place and the near side of the oven and is constructed partly of cast
iron and partly of fire brick. The upper part is made of fire brick and forins
a portion of the side of the flue and the lower part is made of cast iron and forms
a support for one end of the bottom grating of the fire place. The flue described
opens at bottom into a horizontal flue under one half of the bottom of the oven.
In the fire brick side of the descending flue is a horizontal passage which opens
into the fire place at about the middle of the side of the fire place. Through this
horizontal passage the flame and heated air from the fire place enter the flue and
descending therein pass along the bottom flue thereby heating one side and one
half of the bottom of the oven. Over the top of the oven down the distant side
and under the distant half of the bottom of the oven is a second flue which I will
call the ascending flue through which flue the flame and hot air from the top of
the fire place circulate thereby heating the top distant side and the other half
of the bottom of the oven. A vertical division plate on the underside of the
bottom of the oven completely separates the descending and ascending flues
described but the said flues unite at the back of the oven in the vertical smoke
flue. The horizontal parts of the two flues under the oven are in different planes
or levels and are of different capacities the the ascending flue being of the larger
capacity.
By the arrangement described of the two fire flues the efficient and uniform
heating of the oven is effected.

page_text: For the purpose of carrying off the steam and vapours arising from the food
being cooked in the oven I fix at the back of the oven door a small metal chamber
having a longitudinal opening near the top through which opening air may pass
into the oven.
Cold air enters this chamber through perforations in the front of
the oven door and in passing through the said chamber becomes heated.
A circulation of air is thus set up in the oven and the steam and vapours arising
from the cooking are thereby carried through a metal valve box on the crown of
the oven into a vertical channel made of metal at the back of the "coving" plate
and are dispersed in the ascending smoke flue above the damper.
For carrying off the steam and vapours arising from the cooking on the hot
plate I construct a register door either fixed to or detachable from the upper part
of the kitchener. The frame of this register door is flat and two sliding doors
work horizontally in the front of the said frame to open or close it as required for
sweeping the chimney. A longitudinal slot or opening is situated along the front
or that part of the register door frame fixed next the chimney breast. This slot
or opening is never closed and through it the steam and vapours arising from
cooking on the hot plate are conducted direct into the chimney.
W. T. WHITEMAN,
Agent for the Applicant.
2

page_text: COME LEID
DECIFICATION,
"
I JAMES WATTS BROWN of N° 17 Holly Street East, Leamington in the County
of Warwick, Commercial Traveller, do hereby declare the nature of my Invention
for "IMPROVEMENTS
IN KITCHENERS OR COOKING RANGES and in what
manner the same is to be performed, to be particularly described and ascertained
in and by the following statement:-
My Invention consists of the improvements hereinafter described in kitcheners
or cooking ranges, the objects of my Invention being to effect the uniform heating
of the ovens and to carry off the steam and vapours arising from the food being
cooked in the ovens and on the hot plates in a simple and efficient manner.
For heating the ovens of the kitchener or cooking range I construct around the
oven two independent fire flues by means of which the heat from the fire place is
equally distributed over the external surface of the oven so that the bottom as
well as the other parts of the oven are made available for cooking purposes. One
of the said flues, which I will call the descending flue, is situated between the side
of the fire place and the near side of the oven and is constructed partly of cast
iron and partly of fire brick. The upper part is made of fire brick and forms
a portion of the side of the flue and the lower part is made of cast iron and
forms a support for one end of the bottom grating of the fire place. The flue
described opens at bottom into a horizontal flue under one half of the bottom of
the oven.
In the fire brick side of the descending flue is a horizontal passage
which opens into the fire place at about the middle of the side of the fire place.
Through this horizontal passage the flame and heated air from the fire place enter
the flue and descending therein pass along the bottom flue thereby heating one
side and one half of the bottom of the oven. Over the top of the oven, down the
distant side and under the distant half of the bottom of the oven, is a second flue,
which I will call the ascending flue, through which flue the flame and hot air
ascending from the top of the fire place circulate, thereby heating the top, distant
side and the other half of the bottom of the oven. A vertical division plate on
the underside of the bottom of the oven completely separates the descending and
ascending flues described, but the said flues unite at the back of the oven in the
vertical smoke flue. The horizontal parts of the two flues under the oven are in
different planes or levels and are of different capacities the ascending flue being of
the larger capacity.
By the arrangement described of the two fire flues, the efficient and uniform
heating of the oven is effected. For the purpose of carrying off the steam and
vapours arising from the food being cooked in the oven I fix at the back of the
oven door a small metal chamber having a longitudinal opening near the top
through which opening air may pass into the oven. Cold air enters this chamber
through perforations in the front of the oven door and in passing through the said
chamber becomes heated. A circulation of air is thus set up in the oven and the
steam and vapours arising from the cooking are thereby carried through a metal
valve box on the crown of the oven into a vertical channel made of metal at the
back of the "coving" plate and are dispersed in the ascending smoke flue above
the damper.
For carrying off the steam and vapours arising from the cooking on the hot
plate I construct a register door, either fixed to or detachable from the upper part
of the kitchener. The frame of this register door is flat and two sliding doors
work horizontally in the front of the said frame to open or close it as required for
sweeping the chimney. A longitudinal slot or opening or channel is situated

page_text: along the front or that part of the register door frame fixed next the chimney
breast. This slot or opening or channel is never closed and through it the steam
and vapours arising from cooking on the hot plate are conducted direct into the
chimney.
Figures 1 and 2 represent vertical cross sections of a kitchener or cooking range
constructed according to my Invention, the section Figure 1 being taken through
the oven and the section Figure 2 being taken through the fire place; Figure 3 is
a longitudinal vertical section of the same and Figure 4 is a horizontal section of
the same taken through the bottom flues; Figure 5 is a vertical section taken at
the back of the "coving" plate and back of the oven; Figure 6 represents in back
and front elevation the oven door detached and Figures 7, 8 and 9 represent parts
of my Invention drawn to a larger scale than Figures 1, 2, 3, 4, 5 and 6.
The same letters of reference indicate the same parts in the several Figures of
the Drawing. The Drawing illustrates a kitchener containing an oven on one side
of the fire place and a boiler on the other side but my improvements may be
applied to a kitchener containing an oven on each side of the fire place; a is the
oven; the boiler; c the fire place; d the "coving" plate; e the smoke flue
and the damper therein.
For heating the oven a I use the independent descending flue g g and the
ascending flue h, h², h³ the two flues being completely separated on the underside
or bottom of the oven by the vertical division plate i (see Figures 3, 4 and 5).
The descending flue g, g² is situated between the side of the fire place c and the
near side of the oven a. The vertical upper part g of the descending flue is made
of a fire brick slab k (shown separately drawn to a larger scale in Figure 7) and
the lower part by a cast iron plate (shown separately drawn to a larger scale in
Figure 8) the fire bars m of the grate being supported at one side on the
ledges 1, 2 of the cast iron plate 1.
In the fire brick side or slab k is a horizontal passage n which opens into the fire
place c in the manner best seen in Figure 3. The vertical flue g between the
slab and plate and the near side of the oven a opens at bottom into the
horizontal flue g² under one half of the bottom of the oven. By an examination
of Figure 3 it will be seen that the flame and heated air from the fire place c
enter the descending flue at the horizontal passage n and descending in the part g
of the flue, pass along the bottom flue g², thereby heating one side and one half of
the bottom of the oven, the course of the flame and heated air being indicated by
the arrows, The ascending or second flue h, ha, h³ passes over the top of the
oven down the distant side h and under the distant half 3 of the bottom of
the oven, the hot air and flame ascending from the top of the fire place circulating
through the said flue h, ha, h³ and heating the top, distant side and one half of the
bottom of the oven as indicated by the arrows in Figure 3. The horizontal
parts g, h³ of the flues under the oven, pass from front to back of the said oven
(see Figure 4) and open into the smoke fue e the said horizontal parts g, h³ of
the flues being in different planes or at different levels and of different capacities
as seen in Figure 5.
By the circulation of the flame and heated air in the independent descending
fire flue g, g and ascending fire flue 1, h2, h3, the oven a is very efficiently aud
uniformly heated.
The arrangement for carrying off the steam and vapours arising from the food
being cooked in the oven a is represented in Figures 1, 5 and 6.
Near
It consists of a small metal chamber p fixed at the back of the oven door p² the
said chamber p being situated over perforations q, q made in the said door.
the top of the said metal chamber p is a longitudinal opening p³ through which
opening air may pass into the oven a. At the crown of the oven is a metal valve
box which opens into a vertical metallic channel fixed at the back of the
"coving" plate d, the upper end of the said channel opening into the smoke
flue e above the damper f. Cold air enters the chamber at the back of the oven
door p³, through the perforations 9 g in the said door and in passing through the
p

page_text: said chamber becomes heated. A circulation of air is thus set up in the oven
and the steam and vapours arising from the cooking are thereby carried through
the valve box and channel 2 into the ascending smoke flue e by which they are
dispersed as indicated by the arrows in Figure 1.
When the oven is used for baking bread it is necessary to close the communi-
cation between the oven and the smoke flue. This is effected by closing the
bottom of the valve box by means of a plate or sliding valve worked by the
roda
My improved register door for carrying off the steam and vapours arising from
cooking on the hot plate is shown in cross section in combination with the kitchener
in Figures 1 and 2 and detached, drawn to a larger scale, in plan and longitudinal
and cross sections in Figure 9.
8 is the nearly flat frame of the register door in snugs or beadings in which the
two horizontal sliding doors t, t work. By means of the said sliding doors access
to the chimney or smoke flue e is obtained for sweeping it, the said doors being
closed excepting for the purpose described.
Near that part of the frame of the register door fixed next the chimney breast
is a longitudinal slot or opening or channel u. This channel projects into the
smoke flue e in the manner seen in Figures 1 and 2 a lateral passage in the inner
end of the said channel opening into the smoke flue, (see the section of Figure 9).
The longitudinal slot, opening or channel u in the register door frame remains
always open and through it the steam and vapours arising from cooking on the hot
plate are conducted direct into the chimney or smoke flue e as indicated by the
arrows in Figure 2.
Having now particularly described and ascertained the nature of my said
Invention and in what manner the same is to be performed I declare that what
I claim is:
First Heating the ovens of kitcheners or cooking ranges by means of
independent descending and ascending fire flues, acting simultaneously, arranged
about the exterior of the oven and combined substantially as herein before described
and illustrated in Figures 3, 4, 5, 7 and 8 of the accompanying Drawing.
Secondly The construction and combination of parts herein before described and
illustrated in Figures 1, 5 and 6 of the accompanying Drawing for carrying off the
steam and vapours arising from the food being cooked in the oven; that is to say,
by means of the perforations q, q in the oven door, the slotted metal chamber p, P³
at the back of the oven door; the valve box r at the crown of the oven and the
vertical channel at the back of the "coving" plate and opening into the
ascending smoke flue.
Thirdly The improved register door herein before described and illustrated in
Figures 1, 2 and 9 and marked 8, t, u for carrying off the steam and vapours
arising from cooking on the hot plate.