pting to OKING Apparatus.
Year: 1897

page_text: pting to OKING Apparatus.
I, CHARLES FREDERICK HUBBARD of 3 Felix Street, Westminster Bridge Road,
in the county of Surrey, Manufacturer, do hereby declare the nature of this in-
vention to be as follows:-
This invention relates to cooking apparatus adapted to be made portable and em-
ployed as a field bakery, although it may with equal advantage be employed indoors.
The apparatus comprises a casing having walls suitably lagged; within tho
casing are two or more fire-boxes with a hot plate over them, each connected by
a flame chamber and flared or bell-mouthed connection, to side flues constituted
by doubling the end walls of one part of the apparatus which carries on top a
boiler through or under which the flues are led to an outlet at the top. The side
flues are provided with suitable cleaning doors.
The interior space of the apparatus, forming a hot air chamber in which air is
heated and circulated by the fire-boxes contained therein, preferably communicates
with the lower ends of the flues through an opening which may if desired be pro-
vided with a valve; there may be a division plate between one portion of the hot
air chamber containing the fire box and the rest of the apparatus, with suitable
openings in it to enable the hot air to get past it and to circulate as desired.
In the chamber constituted by the space in the interior of the apparatus between
the two side flues, are two hot-closets slightly raised from the floor of the chamber,
opening upon the exterior of the apparatus and having doors above which there may
be a shelf or ledge; above the level of the latter is a large chamber or chambers
with doors which are preferably double and which constitute the oven or ovens.
The interior of each oven is in communication by means of suitable passages with
the hot-air space surrounding the fire-boxes, and is provided at its upper part with
a valve or valves by which communication from the oven into the smoke flue may
be controlled.
The boiler aforesaid is provided with a suitable filling orifice and with circula-
tion pipes leading therefrom and passing round or in close proximity to the
fire-box or boxes so that the water in the boiler may be. kept hot and in constant
circulation.
Conveniently there may be damper doors or ventilators in front of the casing con-
taining the boiler, to enable access to the interior of the smoke flues to be obtained.
Baffles and valves may be placed in the hot air and smoke passages to control the
passage of air and gas therethrough as may be desired.
The doors upon the exterior of the apparatus may be duplicated with an air
space between them and may be lagged if desired and provided with valves or ven-
tilators to control the passage of air into the interior of the various compartments
of the apparatus.
Where the apparatus is to be used in the field it may very conveniently be carried
on a trolley or carriage in such a manner that the doors of the oven and hot-closets
are presented at the rear of the vehicle which preferably should have a tail-board

page_text: capable of being supported by chains or by struts to form a table or floor at the
level of the bottom of the oven, on to which table the oven can be drawn, out of
the place on the carriage which it occupies whilst travelling. To facilitate such
movement of the apparatus the carriage may have rails at the bottom and the range
or oven can be provided if desired with rollers to run upon these rails. Retaining-
devices may be employed to secure the oven in the position to which it is adjusted.
Preferably the carriage should be roofed in and provided with a seat for drivers
and attendants and a trough or other receptacle for fuel.
Awnings, roller blinds or the like can be carried by the carriage and provided
with guy ropes, poles or other supports so as to serve as a shelter or screen for the
oven.
It is desirable that the grates employed in the fire-box should be rotatable in
their own plane upon a support which is pivoted to enable the grate to be tilted,
the tilting and rotation being effected mechanically by appliances.controllable
from the exterior of the apparatus. Fixed or removable screens may be employed
in the interior of the apparatus to prevent the direct impingement of radiant heat
or of currents of heated air upon the food or other contents of the ovens or hot-
closets.
"Improvements in or relating to Cooking Apparatus."
I, CHARLES FREDERICK HUBBARD, formerly of 3 Felix Street, Westminster
Bridge Road, in the County of Surrey, but now of 149 Lupus Street, Pimlico,
in the County of London, Manufacturer, do hereby declare the nature of this inven-
tion, and in what manner the same is to be performed, to be particularly described
and ascertained in and by the following statement:-
This invention relates to cooking apparatus, comprising a hot-plate, boiler,
oven and heating chambers, adapted to be made portable and employed as a field
bakery, although it may with equal advantage be employed indoors.
The invention is best described with reference to the accompanying drawings,
in which
Figure 1 is a longitudinal vertical section of one construction of cooking
apparatus according to this invention on the line 1-1 of Fig. 3.
Figure 2 is a cross vertical section on the line 2-2 of Fig. 1.
Figure 3 is a sectional plan on the lines 3-3 of Figures 1 and 2, and
Figure 4 is a perspective view of the apparatus. mounted on a vehicle for use
as a field bakery.
Like letters indicate like parts in all Figures.
The apparatus is enclosed in a casing, the walls of which are suitably lagged,
and for convenience in erecting and moving from place to place, when no special
vehicle is available, the casing walls may conveniently be removably connected
by forming alternate knuckles A¹ on the same to receive joining rods A², It com-
prises two main divisions; a relatively low front portion A, containing the
furnace boxes C, flame chamber K, and air-heating space D, preferably divided
from the higher back portion B, containing the cooking chamber E, and boiler G,
by a division wall H.
The portion A is furnished with doors A³; its top is formed by the hot plate I,
and it contains the two furnace boxes C, conveniently cylindrical in shape and

page_text: placed side by side. The fire boxes are preferably provided with rising and falling
grates.
Around the upper portion of each fire-box is an annular water chamber J, con-
nected by branch pipes J J2 with water pipes G1 G2 leading to the boiler G.
Each furnace box opens into the flame chamber K which occupies the whole
upper part of the division A, beneath the hot plate I.
The flame-chamber K communicates through two horizontal flues K¹, having
flared or bell-mouths K2, with the ascending flues K³. These flues K³ form hollow
sides to the portion B, of the apparatus, and open into the horizontal flue K, which
extends beneath the whole bottom surface of the boiler G, and which communicates
with the open air, through the short chimney L, carried, preferably, up through
the centre of the boiler.
The boiler G, of ordinary construction; forms the top of the portion B and is
connected with the water chamber J, by the pipes G¹ G (Fig. 4) entering the
the one into the top the other into the bottom of the boiler to ensure circulation and
rapid heating of the water.
The inner walls of the flues, K³ K+, constitute the sides and top of the cooking
chamber E, the back and front of which are formed by the division wall H and
parts of the outer casing of the portion B. In the chamber E are two hot closets F,
slightly raised above the floor of the chamber and furnished with doors F¹. Above
the hot closets, are one or more shelves or trays E E, forming the oven, occupying
the greater portion of the area of the chamber E, but with free openings at the sides
and back for the circulation of the hot-air.
The side walls of the chamber E, are each provided, near the bottom, with one or
more openings E3, into the flues K3; these may, if desired, be provided with valves
to prevent any possibility of back-draught from the flues into the cooking-chamber.
A damper E forms a communication between the cooking-chamber and the flue K,
for the purpose of regulating the heat of the oven; it is adjusted from the outside
of the apparatus by a rod E5 and handle E6. The ovens are provided with doors,
or a door E7, preferably double, as shown in Fig. 4, and a shelf E8 may be placed
below the oven door for convenience in handling the food when being placed in or
removed from the ovens.
The division wall H, between the air heating space D and the cooking chamber E,
is formed with openings, preferably in its upper portion, for the free circulation
of the hot air. These may conveniently be formed at H¹, as shown in Figure 3
round the flues K' as they pass through the division wall H. Adjustable openings
for the entry of air from the outside into the heating space Dare also provided.
Doors K (Fig. 4) are provided in the end casing of the portion B, to give access
to the interior of the smoke flues for cleaning purposes, and baffles and valves
may be placed in the flues and hot-air passages to control and direct the currents
of gases and air, as may be found desirable. Fixed or removable screens may also
be employed in the interior of the cooking chamber E to prevent the direct
impingement of radiant heat or of currents of heated air upon the food or other
contents of the ovens or hot closets. The boiler G is supplied with a suitable
filling orifice and drawing-off tap and with all requisite fittings.
Although two fire-boxes are described herein and shown in the drawings, either
one, or more than two, may be employed, if desired, although two form the most
suitable arrangement.
When in operation the combustion gases pass from the flame chamber K, through
the connecting flues K into the side flues K³, and escape thence through the
flues K and chimney L into the open air, thus heating three sides of the cooking
chamber E, and the boiler G, The hot air circulates from the heating chamber D,
through the openings H1 in the division wall H, into the chamber E, heating the
walls of the hot closets F and passing around and into the oven, escaping through
the openings E3, owing to the draught set up in the flues K³ K. The damper E
can be used to give a more direct exit to the hot air, when desired, and so regulate
the heat of the oven.

page_text: In Figure 4, the apparatus is shown mounted in a vehicle for use as a field
bakery. The doors of the oven and hot closets are presented at the rear of the
vehicle which is preferably covered, provided with a seat O, and coal box N, and
has a tail-board M, supported in the usual manner by chains, or preferably, as
shown, by legs or struts M', pivotted so as to fold flat against the tail-board when
the latter is raised. The floor of the vehicle is provided with rails M³, with hinged
continuations M³, on the tail-board, so that when in use the apparatus can be drawn
out over the tail-board, leaving space between the coal box N and the front of
the portion A for attending to the furnaces. The apparatus is provided with rollers
or wheels P', as shown in Figs. 1 and 2 to engage with the rails M2 M3. Retaining
devices may be employed to secure the apparatus in the position to which it is
adjusted.
The sides of the vehicle may be provided with coverings P, carried on rollers,
working in brackets P¹, and furnished with poles P2, guy ropes or other supports
So as to form awnings under which the cooks can prepare the food.
When
travelling the covering can be either rolled up as shown in the Figure on the near
side of the vehicle, or partly unrolled and fastened to the bed of the vehicle forming
flat sides. A similar arrangement may be provided to protect the end of the
apparatus.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is:-
-
1. In cooking apparatus the combination of a hot plate, such as I, a cooking
chamber such as E, comprising hot closets and oven, and a boiler such as G sub-
stantially as and for the purpose described.
2. A cooking apparatus comprising a portion such as A, containing a furnace
or furnaces such as C, with a water chamber or chambers such as J, an air heating
space such as D, flame chamber such as K and hot plate such as I, and a portion
such as B, containing a cooking chamber such as E, boiler such as G and flues
such as K K³ K, arranged and operating substantially as and for the purpose
described.
3. In cooking apparatus comprising a furnace or furnaces such as C a flame
chamber such as K and flues such as K³, connecting the flame chamber and flues
by a horizontal flue or flues such as K', having flared or bell-mouths such as K²
substantially as and for the puropse described.
4. In a cooking apparatus comprising a furnace such as C with water chamber
such as J and boiler such as G connecting the boiler and water chamber pipes such
as G¹ J¹ G² J2 substantially as and for the purpose described.
5. The combination of a cooking range and a vehicle having a tail-board such
as M rails such as M² M³ and coverings such as P substantially as and for the
purpose described.
6. The combination and arrangement of parts forming the complete cooking
apparatus substantially as described and illustrated in Figures 1 and 2 and 3 of
the accompanying drawings.
7. The combination and arrangement of parts constituting the complete field
bakery substantially as described and illustrated in Figures 1 and 2 and 3 and 4
of the accompanying drawings.
Dated this 20 dox of October 1897
CHAS. F. HUBBARD,
Boult & Wade
Agents for the Applicant.