Improvements in Bakers' Ovens.
Year: 1888

page_text: Date of Application, 12th Sept., 1888
Complete Specification Left, 12th June, 1889-Accepted, 31st Aug., 1889
PROVISIONAL SPECIFICATION.
Improvements in Bakers' Ovens.
I, WILLIAM JAGO of 32, Clarendon Villas, Brighton, in the County of Sussex,
Analyst, and Consulting Chemist and Engineer, and Fellow of the Chemical Society
and Institute of Chemistry do hereby declare the nature of this invention to be as
follows:
The Improvements consist
(1) In the special arrangement, I have devised for the application of the principle
already known for heating bakers' ovens by means of external flues through which
the heated gases from the furnace pass, the direction of such gases being controlled
by dampers or valves inserted in the flues. I wish distinctly to state that I do not
claim the invention of this principle, nor arrangements for its adoption other than such
as are substantially included in the following description. I first conduct the heated
gases from the furnace by means of a pair of flues leading from the back toward the
mouth of the oven: these flues are then carried upwards vertically on each side of
the oven door, and then pass horizontally from mouth to back over the crown of the
oven, and thence into the chimney. At the top of the vertical flues, ascending on
either side of the oven door, I place dampers which lead into a pair of flues com-
inunicating direct with the chimney without imparting heat to the oven. At will,
the gases after passing under the sole of the oven may be entirely directed over the
crown, or may be entirely diverted into the chimney, or any desired proportion may
be thus diverted. By this means the baker may at will increase or diminish the heat
of the crown of the oven. I so arrange the thickness of the partitions between the
flues and the interior of the oven that with the dampers directing the whole of the
heat over the oven crown there is a slight excess of "top-heat" within the oven.
Being able to diminish the top-heat, the baker has control over the relative proportions
of the "top heat" to the "bottom heat."
(2) In order that the heat may be equable over the whole of the oven, I place
between the oven itself, and both the bottom and top flues, air-chambers extending
respectively over the whole area of bottom and top.
"
The object of these improvements is not so much the sudden increasing or
diminishing of the bottom or top-heat, as to provide a solid" or continuous heat
within the oven, which nevertheless is so under the control of the baker, that he can
increase or diminish the ratio between his top and bottom heat, according to the
purpose for which he requires the oven.
(3) The improvements I have just described may be applied to the ordinary form
of bakers' oven, but I also in addition employ the device known as a "travelling plate,"
which consists of a plate the entire size of the bottom of the oven, arranged for
withdrawal for the purpose of being loaded with bread, and then returned to the
oven. These plates have hitherto been made of iron, but I have invented an improved
form in which fire-clay tiles are fixed in a travelling iron frame, thus adding to the
advantages of the travelling plate the important one of baking on clay tiles instead
of the objectionable iron surface. I further prepare these tiles with any desired name
or mark sunk in the surface of the tile thus imprinting on the bread any desired
distinctive mark or name.
(4) The use of the travelling plate necessitates the employment of an oven door the
whole width of the oven. But at times it is desirable to be able to use the oven as an
ordinary bakers' oven, that is, to load or unload it by means of a peel. To provide
for this I have devised the arrangement of a small sliding door within the large door,
so that my improved oven may be manipulated, when required, in the same manner as
the ordinary form of oven. In my improved oven, I also apply new and improved.

page_text: arrangements for raising the large door. This is suspended by chains passing over a
pair of pulleys fixed above the oven door, and carrying at the other ends a pair of
balance weights. The door thus slides up and down with the greatest case, being
only held by stops at the top and bottom of its travel: In front of the door is fixed
a rod carrying a small pair of eccentrics; on turning this rod by means of a handle,
the door is pressed firmly against its frame, being thus held perfectly rigid and steam-
tight.
These constituto the essential points of my newly invented improvements in Bakers'
Ovens.
COMPLETE SPECIFICATION.
Improvements in Bakers' Ovens.
I, WILLIAM JAGO of 32, Clarendon Villas, Brighton, in the County of Sussex,
Analyst and Consulting Chemist and Engineer, and Fellow of the Chemical Society
and of the Institute of Chemistry, do hereby declare the nature of this invention
and in what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement:-
The Improvements consist
(1) In the special arrangements I have devised for the application of the principle
already known for heating bakers' ovens by means of external flues through which
the heated gases from the furnace pass, the direction of such gases being controlled
by dampers or valves inserted in the flues. I wish distinctly to state that I do not
claim the invention of this principle, nor arrangements for its adoption other than
such as are substantially included in the following description. I first conduct the
heated gases from the furnace a (figs. 1 and 2) by means of a pair of flues, bb, leading
from the back toward the mouth of the ovens. These flues are then carried upwards
vertically on each side of the oven door, cc, and then pass horizontally from mouth to
back over the crown of the oven, d d, and thence into the chimney. At the top of
the vertical flues, ascending on either side of the oven door, I place dampers f. f,
which lead into a pair of flues, g g, communicating direct with the chimney without
imparting heat to the oven. At will, the gases after passing under the sole of the oven
may be entirely directed over the crown, or may be entirely diverted into the
chimney, or any desired proportion may be thus diverted. By this means the baker
may at will increase or diminish the heat of the crown of the oven.
I so arrange the
thickness of the partitions between the flues and the interior of the oven that with the
dampers directing the whole of the heat over the oven crown there is a slight excess
of top heat within the oven. Being able to diminish the top-heat, the baker has
control over the relative proportions of the top heat to the bottom heat.
(2) In order that the heat may be equal over the whole of the oven, I place between
the oven itself and both the bottom and top flues air chambers h h and h¹, extending
respectively over the whole area of bottom and top. The object of these improvements
is not so much the sudden increasing or diminishing of the bottom or top-heat, as to
provide a "solid" or continuous heat within the oven, which nevertheless is so under
the control of the baker that he can increase or diminish the ratio between his top
and bottom heat according to the purpose for which he requires the oven.
.
(3) The improvements I have just described may be applied to the ordinary form
of bakers' ovens, but I also in addition employ, when desired, the device known as a
travelling plate, which consists of a plate the entire size of the bottom of the oven
arranged for withdrawal for the purpose of being loaded with bread and then returned
to the oven. These plates have hitherto been made of iron, but I have invented an
improved form in which fireclay tiles are fixed in a travelling iron frame, thus
adding to the advantages of the travelling plate the important use of baking on clay
tiles instead of the objectionable iron surface. I further prepare these tiles with

page_text: any desired name or mark, sunk in, or raised on, the surface of the tiles, thus
imprinting on the bread any desired distinctive mark or name. One of such tiles is
shown in Fig. 3.
(4) The use of the travelling plate necessitates the employment of an oven door
the whole width of the oven. But at times it is desired to be able to use the oven as
an ordinary bakers' oven, that is to load or unload it by means of a "peel." To
provide for this I have devised the arrangement of a small sliding door within the
large door so that my improved oven may be manipulated, when required, in the same
manner as the ordinary form of oven. This arrangement of oven door is shown in
Fig. 4.
These constitute the essential points of my newly invented Improvements in
Bakers' ovens.
Having now practically described and ascertained the nature of my said Inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
(1) The arrangement of flues and dampers herein described.
(2) The use of travelling plates constructed with a baking surface of fire tiles.
(3) The imprinting on the bread of any desired mark by means of raised or sunk
impressions on the tiles of the travelling plate.
(4) The employment of a small door within the large door when travelling plates
are employed.
(5) I further claim any modifications in any of the above which are matters of
detail, but which substantially constitute the same general arrangement.
In witness whereof I the said William Jago, have hereunto set my hand this
Eleventh day of June in the year of our Lord, One thousand eight hundred
and eighty nine,
WILLIAM JAGO.