Improvements in Bakers' Steam Ovens.
Year: 1892

page_text: Date of Application, 23rd Mar., 1892
Complete Specification Left, 30th June, 1892-Accepted, 13th Aug., 1892
PROVISIONAL SPECIFICATION.
Improvements in Bakers' Steam Ovens.
We, A. M. PERKINS AND SON, LIMITED, and GEORGE VEALE COLLIVER,
of No. 43, Regent Square, in the Administrative County of London, Engineers, do
hereby declare the nature of this invention to be as follows:-
This invention relates to improvements in that class of bakers steam ovens in
which the immediate heating agent is a series of closed tubes full of steam raised
from a small quantity of water previously fed into the tubes before their final
closure; and the objects of the invention are to prevent the loss of the bottom heat
and also to provide for the sulphurous fumes escaping from the furnace when the
dampers are closed.
In carrying the invention into effect, we provide bottom and side flues com-
municating with the uptake, in addition to the well known vertical and central flue
hitherto used. Each of these flues is furnished with a damper adapted to control
the communication between it and the uptake. The closing of the central damper
will prevent loss of the bottom heat, inasmuch as it will prevent the hot gases
rushing over and past the bottom tubes as they take the shortest way to the uptake,
and the pari passu openings of the side dampers will draw the said gases and the
sulphurous fumes with them through the shelf of bottom tubes up through the side
flues on their way to the uptake.
Dated this 23rd day of March 1892.
PHILLIPS & LEIGH,
Agents for the Applicants.
COMPLETE SPECIFICATION.
Improvements in Bakers' Steam Ovens.
We, A. M. PERKINS AND SON, LIMITED, and GEORGE VEALE COLLIVER,
of No. 43, Regent Square, in the Administrative County of London, Engineers, 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 improvements in that class of bakers' steam ovens in
which the immediate heating agent is a series of closed tubes full of steam raised
from a small quantity of water fed into the tubes before their final closure; and
the objects of it are to prevent the loss of bottom heat, and also to provide for
the escape of sulphurous fumes from the furnace when the ordinary damper is
closed.
In order that our invention, and the means by which it is to be carried into
practical effect, may be thoroughly understood, we will now describe it and them
in detail, referring in so doing to the accompanying figures which are to be taken
as part of this Specification and read therewith.
Fig. 1 is a sectional side elevation taken on the line 1-1 of Fig. 2.
Fig. 2 is a sectional elevation taken on the line 2-2 of Fig. 1.
Fig. 3 is a part sectional plan taken on the line 3-3 of Fig. 1.
a is the uptake; b, a flue extending over the top of the oven and down the front;
6', its damper; 6, its soot door; c the oven; d, its baking plate; e, the top set of
steam tubes; f, the bottom set; g, the oven door; h, the fire-box; h¹, h', its doors;
i, the ash pit, and i' its door. The ash pit opens towards the front into the vertical
and central flue j, as heretofore. It is to be noted that this flue j is the direct one

page_text: between any level of the furnace and the uptake. The foregoing parts are all of
them more or less well known, and therefore outside the scope of the present
invention.
Both top and bottom sets of tubes extend. backwards through the firebox into
the back wall of the furnace, the extensions of the bottom tubes f forming the fire
grate.
k, kare two "angled webs extending between the front and back walls of the
firebox. They start from the respective sides of the bottom set of tubes, and run
parallel with the sides and top of the oven. Instead of meeting in the centre, they
stop short of the flue j. The presence of the webs k, k forms the two side flues 1, 1¹
and the top flues m, m, all of which, the former through the latter, deliver into the
uptake a.
n, n', n² are sliding dampers adapted to control the central and two side flues,
respectively. The object of these three dampers is to keep the side flues open and
the central one closed at one and the same time, so that the bottom heat may not
be lost by being allowed to rush straight up into the uptake, which it would do if
the flue j were not throttled. The dampers of the side flues 1, l' may be dispensed
with, but the central damper is indispensible.
It must also be pointed out that in addition to the prevention of the loss of
bottom heat, the throttling of the central flue; and the opening of the two side
flues will have the effect of drawing the hot gases and the sulphurous fumes with
them up through the said side flues. As the dampers are, therefore, required to
move together, they are all made fast to a single damper rod o' which passes out
through one side of the oven wall. Suitable guides and slides o are provided for
the damper rod and dampers. The dampers may be disconnected, but we prefer
that they should be connected as illustrated.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what we
claim is
1. The combination with the firebox of a baker's oven heated by steam in a
series of closed tubes, of side flues adapted to establish a communication between
the furnace and the uptake when the central and direct flue is throttled, as and for
the purpose set forth.
2. Providing for the abstraction of the sulphurous fumes from the firebox and
preventing the loss of bottom heat, by the combination of direct side and top flues
and their controlling damper or dampers, as set forth.
Dated this 30th day of June 1892.
PHILLIPS & LEIGH,
No. 22, Southampton Buildings, Chancery Lane, W.C.,
Agents for the Applicants.