Improvements in Bakers Ovens.
Year: 1895

page_text: Improvements in Bakers Ovens.
1, CARL THEODOR SEIDEL, of 24 Grosse Plauensche Strasse, Dresden, in the
Empire of Germany, Oven Builder, 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 :-
There are bakers' ovens known wherein the flames issuing from one flue pass
first below the baking space through flues leading to the rear and then return to
the front in order to ascend through vertical flues leading to other flues arranged
above the said baking space whence they travel to the rear and are led off at the
top of the oven. Such a construction of bakers' oven can be still further improved
according to this invention. Instead of immediately letting off the fire gases at the
top after their passage over the baking space, they inay be brought back downwards
and then below such space in order to convey them through side channels to the
front of the oven, whereby of the upper and lower firings (fed by only one source)
the latter will be intensified and become the main firing.
Both the upper and lower heat will be much better utilized, the heat will be
retained for a much longer period in consequence whereof a smaller consumption of
fuel will be required than in the ovens of the first named construction.
The new construction will permit of simultaneously or separately heating two
baking spaces placed one above the other by means of one firing which can only be
effected owing to the new and peculiar construction of flues for channels. In such
an oven whether the heating is supplied to the two baking spaces at once, or to
each separately, that is to say if the upper baking space is alone heated, the hot
gases are always conveyed first over the baking space and thence below after which
they pass through flues below the baking space towards the front and subsequently
towards the right and the left hand side of the chimney. As in practice neither
the lower nor the upper firing would constitute separately a single bakers' oven to
which all necessary requirements could be applied, the combination or connection
of the new and special flues of the two firings allows of a bakers' oven being
constructed in such a manner as to work properly for the purpose in view.
In the accompanying drawings which show a bakers' oven of the new construc-
tion, i.e. with two superposed baking spaces or enclosures, Figure 1 is a longitudinal
section on line A-B of Figure 3, Figure 2 is a cross section on the left hand side
on line C-D and on the right hand side on line E-F of Figure 1. Figure 3 is a
horizontal section on line L-M on the left and on line N-O of Figure 1 on the
right hand side. Figure 4 is a horizontal section on line G-H on the left and on
line J-K of Figure 1 on the right hand side. The fire starts from the grating a
in order to enter two central channels or flues b, b, thus travelling from front to
back when it turns round and repasses through the flues c, c, frontward and over the
baking space through the ascending flues d, d, which can be closed by the
dampers d, d'. The heat is divided here, as it enters the upper flues e and passes
then at the rear end of the baking space through the descending flues el so as to
reach the bottom whence it passes through the flues c¹, c², arranged under the
baking room and comes to the front. The Hues e¹ could as shown in dotted lines in
Figures 1 and 3 be closed by dampers and be placed in direct communication
with the flues b which may be necessary after the firing in order to produce heat at
the rear of the oven.
The flues c¹ lead in front to the ascending flues u, u, which can be regulated
by the dampers u', u', and convey the fire gases to the chimney when only one

page_text: baking space is used, while the flues u, u, (when as shown in the drawings a second
baking space f¹ is used) lead the gases over this space. The fire gases are there
divided or distributed between the upper flues u passing through them rearward
and subsequently downward in order to be conveyed forward through the lower
flues m whence they are led to the chimney through the flues u² provided with
adjustable dampers u³, u³. By reason of the return passage of the fire gases
forward through the channels c, c', the heat is more fully utilized on the one hand
and hence a certain amount of heat is applied to the baking space while at the
same time less fuel is consumed, and on the other hand both baking enclosures are
thoroughly and uniformly heated. The flues b and c can be connected together by
the damper that is to say at their rear ends while in front they may communicate
through a free opening k. The flues d are also directly connected with the outlet
flues through outlets closed by the damper d so that the fire gases pass, after
the damper is closed and the damper d' is opened, from the grate a through the
openings into the flues & and thence into the flue e so that upper heat only is
produced for the baking room whereas when the dampers k¹ and d² are opened and
the damper closed, the baking space f receives only an under heat.
When the dampers and d¹ are closed and the damper d² opened, the fire gases
ascend directly from the grate a through the flues u over the baking space f¹ which
they heat, passing first from the front to the back over the same in the most
advantageous manner, and owing to the subsequent passage of the gases under
the baking room the heat is utilized to its fullest extent. Thus the baking space f
only is heated. The separate heating by upper and lower heat is not required for
the upper baking space f' as the same can be fully heated for all practical purposes
by the above arrangement.
Should the two flues u and u², which can be closed by the damper u, be connected
together in the manner shown in the right hand side of Figure 2, the baking
space can be heated by the flues u³, u¹ alone, provided the dampers u¹ and d, d²,
are closed and the dampers u³, u, opened, which is only necessary when the draught
of a chimney is interfered with by meteorological influences.
Having now particularly 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 :-
1. A bakers' oven having upper and lower firing wherein the fire gases after
impinging on the baking space in their passage under and over such space through
flues arranged in a known manner, are again led downwards, sidewise, and forward
below the baking space in order to pass subsequently into the chimney or through
flues for heating a second baking room f', the baking space f being supplied
simultaneously or separately with upper and lower heat according to the position of
the dampers k', d', and d² substantially as described with reference to the annexed
drawings.
2. In an oven provided with a second baking space or enclosure of the kind
above claimed the arrangement of channels or flues u regulated by dampers u¹ at
the sides of the fire place of the oven in such a manner that the fire gases
surrounding the lower baking room pass directly from the grate a through the
free openings and the gases led through openings which can be closed by the
damper into the flues u arrive first over the upper baking space fin order to
pass into its upper flues u to the rear and then through its lower flues m to the
front to be finally carried into outlet flues u² which can also be regulated by
dampers, substantially as described with reference to the annexed drawings.
Dated this 8th day of March 1895.
WALLACE FAIRWEATHER,
Chartered Patent Agent,
62, St. Vincent Street, Glasgow, Agent for the Applicant.