Improvements in Cooking Stoves.
Year: 1890

page_text: Date of Application, 28th Nov., 1890
Complete Specification Left, 2nd June, 1891-Accepted, 8th Aug., 1891
PROVISIONAL SPECIFICATION.
Improvements in Cooking Stoves.
I, RICHARD POORE 33 Chaucer Road Herne Hill S.E. Stove Manufacturer, do
hereby declare the nature of this invention to be as follows:-
I place the cooking oven above the ordinary hot plate but to one side, I con-
struct my fire place with bars at the same side so that heated air is drawn laterally
5 through those bars & through perforations in the base of the oven. The top of
the oven is also perforated and a flue leads from the oven into the main flue.
The cast iron plates in which the perforations are made are intended to retain
the heat while the fire is being fed with fresh fuel.
Dated this 27th day of November 1890
RICHARD POORE.
COMPLETE SPECIFICATION.
Improvements in Cooking Stoves.
I, RICHARD POORE of 33 Chaucer Road, Herne Hill, S.E., Stove Manufacturer,
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 :-
This invention relates to that class of cooking apparatus known as "kitcheners,"
the object of the invention being to adapt such apparatus for roasting, instead of
baking joints of meat, as is now the case.
The objections to baked meats are many and well known, but by the use of my
invention, while retaining all the advantages of a closed stove, these objections
will be entirely overcome.
In carrying out my invention, I form a roasting-chamber by the side of the
fire-place, which extends, say, from the level of the bottom of the fire-place any
convenient distance above the hot plate, and is connected with the chimney by
a flue.
The side of the fire-place adjacent to the roasting chamber, is provided with
bars like the front, and may form the lower part of one side of the chamber.
The heat of the fire thus radiates into the chamber, and is utilized for roasting
meat.
In the accompanying drawings:
Fig. 1 is a front elevation of my improved cooking stove.
Fig. 2 is a longitudinal section.
Fig. 3 is a sectional plan.
Fig. 4 is a cross section, on the line a a, Fig. 3; and
Fig. 5 is a plan view, with the chimney and flue removed.
One side of the
A is the fire place, the back of which may consist of a saddle boiler, as is now
very usual, or may be formed in any other convenient manner.
fireplace is provided with bars A', like the front.
B is the roasting chamber, which may extend from the level of the bottom of
the fireplace, or from the ground upwards, some distance above the hot plate. This
chamber is open at its lower part to the fire place, as will be seen at Figs. 2 and 3,
and it is connected with the chimney C by a flue B¹, in which is a valve or
damper B2.
D is an oven of the usual construction, which may be heated by a hot current
over the top, or all round, as desired. In the drawing, provision is made for the
Price 6d1

page_text: top current only, a baffle or deflector a (see dotted lines Fig. 5) being provided
to ensure an extended course for hot gases from the fireplace.
The chimney C is common to the hot current over the oven, and to that from
the fireplace through the boiler flue, either current being shut off, as desired, by a
damper or valve C, which is operated by a handle C².
b represents perforated shelves, the object of which is to cause the diffusion in
the chamber B, of the radiated heat from the fire. The number of these shelves
employed at any one time, will depend upon circumstances. The smoke and
products of combustion will pass in the usual way to the chimney, and not through
the chamber, which receives only the heat radiated from the mass of glowing fuel
in the fire place.
When it is desired to roast, the joint is hung in the upper part of the chamber B,
and a pan is suitably placed to catch the drippings. The damper B² is then
opened, and a draught being thus created in the chamber B, the heat radiated
from the fire place is drawn upwards through the chamber, as indicated by the
arrows in Fig. 2, flowing over or around the joint, which thereby becomes cooked
by the direct impact of the heat, as when roasting before the fire.
The cooled current then passes off by the flue, carrying with it any effluvium
that may arise. The speed of the draught will be of course regulated according
to requirements by means of the damper B².
The lower portion of the chamber B, which extends below the grate, may be
used as a hot closet.
In some cases I may find it desirable to retain the ordinary oven, and convert it
into a roasting chamber. The fireplace will be provided with side bars, as above
explained, and the heat will, in such case, pass down by the side of the oven, and
then through the bottom thereof, which will be perforated for the purpose, means
(such as before described with reference to the special form of roasting chamber)
being also provided to carry off the cooled current, or to ventilate the oven. Or I
may apply the special roasting chamber to both sides of the fire place, which will
be fitted with bars at its opposite sides, as before explained.
In adapting my invention to kitcheners at present in use, it is only necessary to
alter the fire-place in the manner described, remove a portion of the hot plate, and
replace it by a box or chamber provided with means for connecting it with the
chimney or flues.
I would here remark that I do not intend to confine myself to the construction
of kitchener shown in the drawings, as I may employ any other construction for
the purposes of my invention, without departing from the nature of the same, but
the construction shewn has advantages, inasmuch as it has no flues (requiring
continual cleaning) within the body of the stove.
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. The adaptation to a closed cooking stove or apparatus, of one or more ventilated
chambers open at the lower part to the fire place, and extending a greater or less
distance above the hot plate, in which chamber or chambers the roasting of meat
may be effected by the heat radiated from the fire, as set forth.
2. In a closed cooking stove or apparatus, the combination with a fireplace
formed with side bars, of a ventilated roasting chamber or chambers, as and for
the
purpose set forth.
3. A cooking apparatus arranged and operating as herein shown and described.
Dated this 2nd day of June 1891.
NEWTON & SON,
Agents for the Applicant.