Year: 1888

page_text: Date of Application, 18th Dec., 1888
Specification Accepted. 22nd Jan., 1889
I, GILBERT SAMUEL TUNKS, of 2 Mill Lane, Cardiff, in the county of Glamorgan,
engineer, 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 consists in improvements in the construction of bakers' ovens and is
designed to effect a more complete distribution of heat, and economy in fuel and in
building material.
According to this invention the heated air from the hot air chamber of the lower
oven is conducted by vertical passages to above the crown of the lower oven and, after
traversing flues provided therefor, above the said crown and below the bottom of the
" three-
oven next above, is discharged through the chimney; or, if the oven is a
decker," that is to say, if it has a third oven over the second, the air is conducted by
vertical passages from the crown of the lower oven to above the crown of the second
oven and thence through flues to the chimney.
To obviate burning of loaves of bread placed on the bottom or floor of the lower
oven, a hollow space intervenes between the said bottom or floor and the top of the
hot air chamber. To this space cold air has free access through ventilators provided
in the front and back of the oven.
Referring to the accompanying sheets of illustrative drawings, Fig. 1, Sheet 1,
represents a vertical section of a baker's three-decker oven constructed and arranged
in accordance with this invention. Fig. 2 is a horizontal section through the hot air
chamber a. Fig. 3 (Sheet 2) is a horizontal section on the line x, x, Fig. 1; and
Fig. 4 is a horizontal section on the line y, y, Fig. 1.
From the chamber a the heated air passes by the vertical chambers or passages b, b,
Fig. 2, to the space above the crown c of the lower oven.
Traversing the flues d, as indicated by the arrows, Fig. 3, the air passes thence by
the passages or chambers 6', Fig. 4, to the space above the crown e of the second oven,
and, after traversing the flues f, as indicated by the arrows, Fig. 4, escapes through
the chimney g.

page_text: By this arrangement and construction of passages and flues the latter are capable of
being made larger than hitherto and the heated air is more efficiently_distributed
throughout the ovens, there being less brickwork and more flue space. Economy in
fuel is effected and less building material is required.
This invention consists also in providing below the bottom or floor of the lower
oven an open space i, Fig. 1 (Sheet 1) to which cool air has free access through
ventilators m. By this provision burning of loaves placed for baking on the floor
of the lower oven is less likely to occur.
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 is :-
1. The arrangement and construction of bakers' ovens, herein before described
and shown in the accompanying sheets of drawings, in which the heated air from
the hot air chamber of the lower oven is conducted by vertical chambers or
passages such as b to the space above the crown of the said lower oven and after
traversing flues such as d is discharged thence into the chimney or is led by similar
vertical passages or chambers to similar flues above the crown of the oven next above
and thence discharged, as set forth.
2. The arrangement and construction of a bakers' oven hereinbefore described
wherein flues of enlarged dimensions are adopted and saving in building materials
effected, as set forth.
3. In a bakers' oven, providing a space such as i below the floor of the lower
oven to which space cool or cold air has free access, as and for the purpose herein-
before set forth.
Data: 171 1
ב
1000
NICHOLAS WATTS,
Applicant's Agent.