Year: 1887

page_text: Date of Application, 15th Nov., 1887
Complete Specification Left, 15th Aug., 1888
Complete Specification Accepted, 21st Sept., 1888
1, RICHARD CORNTHWAITE, of 10, Brock Street, Lancaster, in the County of
Lancaster, Builder, do hereby declare the nature of this invention to be as
follows:-
The invention relates to ovens, and is chiefly designed for baking bread, pastry,
meat, vegetables, etcetera.
In carrying out the invention, the oven may be surrounded on all, or a portion of its
sides, by a flue or flues, through which the heat from the fire passes on its way to the
chimney, sufficient space being of course allowed in front for the oven doors.
In my model oven the grate is placed below the oven at the front end, and the heat
and smoke ascend into the flue under the oven, which is preferably formed into two
flues by means of a partition wall. At or near the middle of their length, a wall of
firebrick is provided extending across each flue about half their width, and in the path
of the current of air and smoke, which, on becoming red hot burn any unconsumed
smoke, which is impelled by the draught against them. The heated air passes round
the end of the oven, and then along the top, finally escaping through a chimney shaft
placed at the front end, or in other convenient position. At any convenient part of
the lower flues, provide openings provided with dampers or valves for admitting
fresh hot air to the oven. These dampers are opened when the fire is red, and the
coal smoke has been consumed. A similar opening is provided in the opposite end of
the oven for allowing the hot air to escape into the chimney shaft, and for removing
any accumulation of gas in the oven. This opening can also be provided with dampers
or valves if desired.
The flues, furnace, ashplace, and oven, etcetera, are preferably constructed or lined
with fire brick or fire tiles. The outer casing or shell not immediately contiguous to
the fire or flue, may be constructed of ordinary brickwork.
Between this outer casing and the fire brick lining a cavity or space may be
provided, which is filled with silicate cotton or slag wool, or similar material, thus
preventing the escape of any heat. The material, being incombustible, does not burn

page_text: away or deteriorate. The space below the lower flues is filled with sand, and a layer
of sand is laid above the top lining of silicate cotton, and which forms the roof of the
oven. This can easily be removed or replaced in case of any repairs being required.
It is also very effectual in retaining heat.
The roof tiles of oven and flue shaft over can be supported on strong T iron
girders.
The oven can be built as a distinct building of itself, or can be erected between the
walls of any existing building.
Some of the advantages of this invention are as follows:
1. The ash pit and the furnace itself, being composed of firebrick, the whole of the
coal is consumed to a small ash, none being wasted.
2. The two firebrick checks will become red hot, and being built in such a position,
that any unconsumed smoke is impelled against them, will thus burn up all such
smoke.
3. The fire having been made up, and the oven got hot, no other attention is
required, as it retains its heat sufficient to bake bread, etcetera, for about twenty four
hours without any more fire.
4. The bread is evenly baked throughout, and by the admission of hot fresh air, is
nicely and equally browned, without being in the least burned, besides giving the
bread a remarkably sweet taste, and the loaf a very fine and not too hard crust.
5. No actual fire or smoke is allowed inside the oven, which is thus perfectly clean,
and will bake pastry and bread, or roast meat and potatoes, without leaving the
slightest stain or mark of soot thereon.
I am of opinion that my oven has the greatest heating surface at a less cost, than
any other oven in the market, as for sixpence expended in good house coal I can bake
300 loaves of bread.
Dated this 14th day of November 1887.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,
Patent Agents for the Applicant.

page_text: Invention and in what
Lancaster, Builder, do hereby declare the nature of this
manner the same is to be performed, to be particularly described and ascertained in
and by the following statement :—
The invention relates to ovens, and is chiefly designed for baking bread, pastry,
meat, vegetables, etcetera.
Referring to the accompanying drawings:
Figure 1 is a vertical section on line, Figure 2, through an oven constructed in
accordance with my invention.
Figure 2 is a sectional plan through the lower flues etcetera, taken on line xx,
Figure 1.
Figure 3 is a sectional plan through the oven, on line y y, Figure 1.
Figure 4 is a detail view of the furnace lining.
A is the oven, and B the furnace which is placed below the front end thereof. C is
the ashplace. The oven, ashplace, and furnace are each provided with a door a, b, c,
that of the latter being preferably hinged at the top edge as shown, so that a more
equal draught may be obtained when the door is partially open.
The heat and smoke from the fire pass over bridges B, at the sides of the furnace
into a flue D D', extending over the entire area below the sole A¹ of the oven. The
flue D D is divided longitudinally into two parts D and D¹, by a partition wall d,
which is preferably placed centrally as shown in Figure 2.
Within the flues D D¹, and at or near the middle of their length is a check wall d¹
of firebrick, which extends about half way across each flue in the path of the current
of hot air and smoke. The walls d'on becoming red hot, burn any unconsumed smoke,
which is impelled by the draught against them. The heated air passes round the end of
the oven, as shown by the arrows in Figure 1, and then along the flue E at the top of
the oven, finally escaping through a chimney shaft F, placed at the front end thereof,
or in other convenient position. At any convenient part of the lower flues D D', I
provide openings d² provided with dampers d³ or valves for admitting fresh hot air to
the oven.
These dampers are opened when the fire is red, and the smoke has been
consumed. A similar opening d is provided in the opposite end of the oven for
allowing the hot air to escape into the chimney shaft, and for removing any
accumulation of gas or steam in the oven. This opening can also be provided with a
damper or valve if desired. Other dampers may be added in the flues or chimney
shaft if found necessary.
The flues, furnace, ashplace, oven, etcetera, are preferably either entirely constructed
of or else lined with firebrick or fire tiles G. The tiles in the furnace and in the
flues D D¹ have preferably their outer edges g rounded as shown in Figure 4. This
arrangement of tiles gives a greater heating surface, and the projecting edges also
serve to retard the smoke and ensure its complete combustion.
The outer casing or shell not immediately contiguous to the fire or heated gases
may be constructed of ordinary brickwork.
Between this outer casing and the firebrick lining, G, a cavity or space H may be

page_text: provided, which is filled with silicate cotton, slag wool, or a similar incombustible,
non-conductor of heat. The space below the lower flues is filled with sand J, and a
layer of sand is laid above the top lining of silicate cotton, and forms the roof of the
oven. This sand can easily be removed or replaced in case of any repairs being
required. It is also very effectual in retaining heat.
The roof tiles of the oven and of the flues D and D¹ can be supported where
necessary, on iron bars or girders. It has not been thought necessary to show these
on the drawings as they form no part of the invention.
The oven can be built as a distinct building of itself, or it can be erected between
the walls of any existing building.
Some of the advantages of this invention are as follows:-
1. The ashplace and the furnace itself, being composed of firebrick, the whole of the
fuel is consumed to a small ash, none being wasted.
2. The two firebrick checks become red hot, and being built in such a position
that any unconsumed smoke is impelled against them, they will burn up all such
smoke.
3. The fire having been made up, and the oven got hot, no other attention is
required, as the oven retains heat sufficient to bake bread, etcetera, for about twenty
four hours without needing any more fire.
4. The bread is evenly baked throughout, and by the admission of the hot fresh
air. is nicely and equally browned, without being in the least burned, besides which
the bread has a remarkably sweet taste, and the loaf a very fine and not too hard
crust.
5. No actual fire or smoke is allowed to enter the oven, which is thus perfectly
clean, and will bake pastry and bread, or will roast meat and potatoes, without leaving
on them the slightest stain or mark of soot.
I am of opinion that my oven is more economical and has greater heating surface
than any other oven in the market, as for threepence expended in good house coal I
can bake 300 loaves of bread.
Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is :
1. In combination with a baking oven, a divided heating flue such as D
extending, then sole,
at the top with fuerit the
1
for sure
2. The comhnation of ti sehpa U, the Turner B, the lower g
flue D leading therefrom, the upper heating flue E communicating with the
flue 1, and with a chimney shaft F, and the oven A located between the
lower flue DI', and the upper flue E and provided with adjustable hot air
openings d², and with an exit opening or openings d', substantially as and for the
purposes set forth.
3. The baking oven capable of accumulating a large amount of smokeless beat, and
of very gradually giving it out, and having regulated air admission and exit, sub
stantially as described and illustrated.
Dated this 11th day of Amant 1888
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool,
Patent Agents for the Applicant.