IMPROVEMENTS IN BAKERS' OVENS
Year: 1884

page_text: I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake, and Co, Patent Agents
Southampton Buildings in the County of Middlesex do hereby declare the nature
of my invention for "IMPROVEMENTS IN BAKERS' OVENS " to be as follows:-
This invention relates to externally-fired bakers' ovens composed of masonry and
adapted for continuous operation.
Bakers ovens as generally employed are either of iron or of masonry.
Iron ovens are defective from the fact that the iron becomes too rapidly heated
and also too rapidly cooled again, and consequently the continuous. baking
operation cannot take place with the iniformity and to the extent desired, With
masonry ovens as heretofore constructed the rear portions of the same become too
intensely heated, and the heat below the hearth is greater than elsewhere, this
being due to the fact that the heat from the fire acts first upon the hearth of the
oven and afterwards upon the upper part or vault.
With the oven constructed according to this invention these defects are entirely
obviated.
According to the said invention the oven is provided with a fiat arch above
the slabs of the hearth, and with a fire place placed at some distance from the
oven; a door is also provided for the introduction and withdrawal of the material
into and from the oven.
From the fire-place the heat is conveyed through a flue or channel into a space
above the arch of the oven, whereby the most intense heat is applied in the most
suitable place. By providing flues upon the arch, the heat from the fire can be
compelled to pass several times over the oven prior to being conducted through one
or more tubes to channels below the hearth and through an eduction-channel to
the chimney.
The channels below the hearth can be arranged according to requirements in one
or more series above one another and be of different sizes, and the fire-place can
also be placed, if desired, close to the oven.
The advantages of this oven over an oven of equal size as heretofore constructed
are, that it possesses a considerably greater baking capacity notwithstanding that
the consumption of fuel is considerably less, and that it enables a perfectly equable
and continuous working to take place.

page_text: I, HENRY HARRIS LAKE, of the firm of Haseltine, Lake, &, Co, Patent Agents,
Southampton Buildings in the County of Middlesex do hereby declare the nature
of my invention for "IMPROVEMENTS IN BAKERS' OVENS," 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 externally fired bakers' ovens composed of masonry and
adapted for continuous operation.
'
Bakers' ovens as generally employed with external furnaces are made either of
iron or of masonry.
With
Iron ovens are defective from the fact that the iron becomes too rapidly heated
and also too rapidly cooled again, and consequently the continuous baking
operation cannot take place with the uniformity and to the extent desired.
masonry ovens as heretofore constructed the rear portions of the same become too
intensely heated, and the heat below the hearth is greater than elsewhere, this
being due to the fact that the heat from the fire acts first upon the hearth of the
oven and afterwards upon the upper part or vault.
With the oven constructed according to this invention these defects are entirely
obviated.
In the accompanying drawing.
Figure 1 is a plan of an oven constructed according to this invention.
Figure 2 is a transverse section, and
Figure 3 is a longitudinal section.
The oven proper A in which the baking takes place has a flat arch above the
slabs of the hearth, and a furnace or fire place at some distance from the oven.
The introduction of material to be baked into, and the withdrawal thereof from,
the oven is effected through the door B.
From the fire place the heat is conveyed through a flue or channel D into
the space E above the arch of the oven, whereby the most intense heat is applied
in the most suitable place viz above the arch. By providing divisions or flues upon
the arch the heat from the fire can be distributed over the arch in the desired
manner prior to being conducted through one or more passages F to the channels G
below the hearth and through the eduction-channel K to the chimney L.
-
The channels below the hearth can be arranged according to requirements in one
or more series above one another and be of different sizes, and the fire place can
also be placed, if desired, close to the oven.
The advantages of this oven over an oven of equal size as heretofore constructed
are that it possesses a considerably greater baking capacity notwithstanding that
the consumption of fuel is considerably less and that it enables a perfectly equable
and continuous operation to take place.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what
I claim is
An externally fired bakers' oven, consisting entirely of masonry and adapted for
continuous operation, the upper part of the said oven being provided with a large

page_text: space for permitting the heating of the arch of the oven from which space one or
more series of channels extend through the lower part of the oven, the products of
combustion from the furnace being caused to pass through the said channels before
escaping through the chimney, substantially as shewn and described.
Dated this 30th day of January 1883
HASELTINE, LAKE & Co.,
For the Applicant.