Improvements in Baking Ovens.
Year: 1896

page_text: Date o Application, 2nd Dec., 1896-Accepted. 20th Mar.. 1897
COMPLETE SPECIFICATION.
Improvements in Baking Ovens.
I. JOHAN LUDWIG WALDEMAR OLSEN, of St. Strandstraede 10, Copenhagen,
in the Kingdom of Denmark, Baker, do hereby declare the nature of this inven
tion, 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 certain improvements in baking ovens and more
particularly to those in which the baking takes place in chambers that are heated
from the outside by means of a fire place located in the bottom of the oven.
In the baking oven illustrated in the accompanying drawing, the baking
chambers are surrounded by flues which, even after firing has ceased, continue
to receive heat enough from the fire place in the bottom of the oven to allow
of several consecutive bakings without any new firing being necessary.
In the said accompanying drawing.
Figures 1, 2 and 3 are various sections of the oven, whilst
Figure 4 is a detail drawing of the moveable hearth.
In order to increase the baking capacity of the oven, the fire place is provided
with an arched top that serves to store up part of the heat developed in the
fire place and so acts as a heat accumulator. The flues are arranged in such a
manner, that they entirely surround the baking-chambers in front, on the top and
at the back, whilst at the same time one flue passes between the upper and lower
baking chamber. The arched top or crown not being provided with any openings
the products of combustion ascend from the fire-place up through the flue in
front of the oven and from there partly through the flue between the baking-
chambers A and A' and partly through the fiue above the chamber A¹ to the flue
at the back of the oven. Through this flue the gases pass downward underneath
the fireplace, and issue from the oven through the chimney which is placed on
a level with the fire place.
In the accompanying drawing, firing is shown as being effected by means of
gas, but of course, any other suitable fuel may be used. The products of com-
bustion, ascending through flues M in the front part of the oven, pass over and
then behind the baking chambers to the outlet K under the fire place.
To prevent the loss of too much heat from the flues surrounding the baking
chambers and also to avoid part of the products of combustion escaping from the
flues in the front part of the oven, during the frequent taking out of the baked
bread and introducing the unbaked dough, the following arrangement has been
devised.
The hearth B, upon which the bread is placed, is made moveable, so that it can
be pulled out of the baking chamber and again pushed into the same. However,
care must be taken that when the hearth is pulled out, it does not intercept the
ascent of the products of combustion through the vertical flue in the front part of
the oven, and it is further, of importance that when the hearth is completely
pushed in, there should be absolutely no communication between the flue M and
the outer air, as likewise between the said flue M and the baking chamber.
With the foregoing object in view a flue piece, F, either of masonry or any
other suitable material, is placed on the front part of the moveable hearth. When
the hearth is completely pushed into its place, this flue piece exactly fits into the

page_text: mouth of the oven in such a manner that its walls cut off the communication
between the outer air and the flue M, as also the communication between this
latter flue and the baking chamber, whilst, at the same time, the opening in the
flue piece forms a connection between the parts of the flue M lying above and
below the mouth of the oven.
The back part of the moveable hearth is furthermore provided with a vertical
plate G of such a shape and size, that when the hearth is pulled quite out, this
plate closes the mouth of the oven and thus prevents the heat, e.g, that of the
products of combustion passing along the flue M, from escaping during the time
necessary for filling the hearth with fresh material to be baked. During that
time, the ascending products of combustion have free passage through the flue M
so that the firing need not be discontinued.
.
In the accompanying drawing, A is the baking chamber in which the moveable
hearth B is arranged. As shown in Figure 4, the hearth B can be supported by
small under carriages C provided with wheels D adapted to roll along rails E.
Other suitable means may, of course, be employed for making the movement of
the hearth easy.
The above mentioned flue piece F, instead of being placed upon the moveable
hearth and in firm connection therewith, can be arranged quite independently. In
this case, the flue piece is pulled out first and after it the hearth. This arrange-
ment may be of importance in baking ovens of large dimensions where the bread
placed upon the hearth is of a considerable weight.
Above the baking chamber with the moveable hearth, another baking chamber A
may be arranged as shown on the drawing, which chamber may be with or without
moveable bearth. The space between the baking chambers and underneath the
lower chamber is connected with the flue in the front part of the oven. .
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. A baking oven characterised by moveable bearths B in combination with flue
pieces F placed either on the front part of said hearths or directly in front
thereof, which flue pieces, when the hearths are pushed into the baking chambers,
close the mouth of the oven and at the same time establish a connection between
the upper and under parts of the flue, whenever the said. flue pieces are pulled out
of the oven for new material to be placed upon the hearths, whereby the hearths
can be drawn out and pushed into the baking chamber A without necessitating an
interruption of the firing or of the hot currents ascending through the flue in the
front part of the oven, as set forth.
2. In a baking oven of the construction indicated in Claim 1, the combination of
a vertical plate G on the back part of the moveable hearth, which plate, when the
bearth is drawn out, closes the mouth of the oven, whereby the products of
combustion are prevented from escaping, as set forth.
3. In a baking oven of the construction indicated in Claim 1, the combination of
hearths B and fue pieces F on carriages C moving along rails E in front of the
baking chamber, as set forth.
4. In a baking oven of the construction indicated in Claim 1, the combination of
flue pieces in front of the moveable hearths and independent of them, as set forth.
Dated this 2nd day of December 1896.
PHILLIPS & LEIGH,
No. 22 Southampton Buildings, Chancery Lane, London, W.C.,
Agents for the Applicant.