IMPROVEMENTS IN BAKERS OVENS
Year: 1885

page_text: I ARTHUR WILLIAM LOVELL REDDIE of the Office for Patents, 6 Bream's
Buildings, Chancery Lane in the County of Middlesex, Patent Agent, do hereby
declare the nature of my invention for "IMPROVEMENTS IN BAKERS OVENS to
be as follows:-
27
The object of the present invention is to construct a baking oven which may be
rapidly and easily heated, which shall be capable of accurate adjustment so as to
vary the heat to suit various conditions and requirements, and which can be
efficiently heated with but little expenditure of fuel.
To these ends the invention relates to a bakers oven fitted with a movable and
adjustable sole of peculiar construction whereby provision is made for readily
varying the area of space below the said sole and for securing a uniform distribu-
tion of heat to the said sole and the bread to be baked thereon.
The invention also relates to the use in the construction of the sole of corrugated
sheet metal and tiles or slates of brick or tire clay supported on a suitable
adjustable framework; to a peculiar form of fire channels or flues below the fixed
floor of the oven for securing full advantage of the heat from the furnace and
ensuring its regular distribution in the oven; to certain details in the construction
of the fixed floor of the oven, and to the combination and arrangement with the
said oven and its appurtenances of certain air inlets and valves, of a water tank
and water supply pipes for generating steam within the oven, and of steam
eduction pipes; for the more efficient carrying out of the object of these improve-
ments and which will be hereafter more fully referred to.
In the use of ovens fitted with a hollow baking sole as hitherto constructed, it
has been stated that it is impossible to determine in every case the best dimensions
for the hollow area below the said sole. This is the more difficult as after heating
the oven, a contraction or dilatation of the bricks takes place, whereby when fuel
is added to the fire considerable alteration in the heat takes place. This is of
course productive of much irregularity of temperature within the oven.
This inconvenience is obviated according to the present invention by providing
means for readily adjusting the height of the baking sole from the fixed floor of

page_text: the oven, and for varying its level or inclination, and for this purpose a metal frame
is suspended by rods each or all of which may be raised or lowered from the outside
of the oven by means of nuts on the threaded ends of the said rods, or by worms
and worm wheels connecting the front and rear pairs of adjusting suspension
rods respectively; whereby either pair may be raised or lowered uniformly as
required.
Upon this suspended metal framework are placed corrugated sheets of metal,
and on these again rest bricks or slabs of fire clay, or it might be flat sheet iron
plates.
The space below the sole is covered in at the front by a plate hinged to the
adjustable sole, and this binged plate rests and slides upon another plate fixed to
the front wall of the oven.
The adjustable sole is smaller than the oven in which it is suspended, and hence
is provided with side and end flanges to prevent the material placed thereon from
falling off.
The gases of combustion from the furnace pass through channels of peculiar form
below the fixed floor of the oven, into vertical flues at the back thereof and by
horizontal overhead flues to the front of the oven where they impart some of their
remaining heat to a water tank, and thence pass off to the chimney.
Air inlets controlled by suitable dampers are arranged to supply hot or cold air
to the gases as they issue from the furnace and enter the flues beneath the oven,
thereby promoting the more perfect combustion of the said gases. The lower part
of each channel or fluc beneath the oven is of rectangular form and smaller than
the upper part which is of funnel shape in cross section and has edges which
slightly overhang the said lower part. Over these flues is secured a metal frame
or plate supporting tiles or bricks of a thickness increasing towards the back of
the oven, and this compound floor of varying thickness constitutes the fixed floor
of the oven. This floor might also be made of corrugated metal sheets.
From the water tank above named a pipe or pipes lead to a perforated pipe
running across the back of the oven near the top, and a cock is provided for
regulating the admission of water thereto. By this means steam can be generated
in suitable proportions to impart moisture to the oven. The steam can be drawn
off from the oven by a suitable outlet channel fitted with a valve.
By the above described construction and arrangement of bakers oven great
economy of fuel is effected, and great accuracy in baking provided for.
The adjustable sole has also the advantage of facilitating access to the fixed floor
or sole and to the flues or fire channels beneath, for inspection or repairs.
Racks and levers or bevil wheel gear may be used, instead of screw nuts or
worms and worm wheels, for adjusting the level of the suspended sole or varying
its vertical position within the oven.
NEWTON & SON,
Agents for the Applicant.

page_text: Improvements in Bakers' Ovens.
I ARTHUR WILLIAM LOVELL REDDIE of the Office for Patents, 6, Breams
Buildings, Chancery Lane in the County of Middlesex Patent Agent 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:-
In Bakers ovens fitted with a hollow baking sole as heretofore constructed it
has been found impossible to determine in every case the right depth for the hollow
area below the sole; this is the more difficult because heating or cooling the oven
an expansion or contraction of the bricks and consequently of the area takes place
causing irregular variations in the temperature of the oven.
The object of the present invention is to obviate this difficulty and also to
construct a baking oven which may be rapidly and easily heated which shall be
capable of accurate adjustment so as to vary the heat to suit various conditious
and requirements, and which can be efficiently heated with but little expenditure
of fuel.
To these ends the invention relates to a Bakers oven fitted with a movable and
adjustable sole of peculiar construction whereby provision is made for readily
varying the area of space below the said sole and for securing a uniform distribu-
tion of heat to the said sole and the bread to be baked thereon.
The invention also relates to the use in the construction of the sole of corrugated
sheet metal and tiles or slabs of brick or fire clay supported on a suitable adjustable
framework; to a peculiar form of fire channels or flues below the fixed floor of the
oven for securing full advantage of the heat from the furnace and ensuring its
regular distribution in the oven, also to certain details in the construction of the
fixed floor of the oven and to the combination and arrangements with the said
oven and its appurtenances of certain air inlets and valves of a water tank and
water supply pipes for generating steam within the oven, and of steam eduction
pipes for the more efficient carrying out of the object of these improvements, and
which will be hereafter more fully referred to.
In the accompanying Drawing
Fig. 1 is a longitudinal sectional elevation taken in the line A B of Fig. 2 of a
Bakers oven constructed according to the present invention.
Fig. 2 is a transverse section on the line C D of Fig. 1.
Fig. 3 is a horizontal section partly on the line E F and partly on the line G H
of Fig. 1.
Fig. 4 is a sectional elevation of a modification of the invention and
Figs. 5, 6 and 7 are detail views.
a is an adjustable sole which may consist of a framework covered with plates
(Fig. 4) or of corrugated sheet metal covered with such plates (Figs. 1, 2 and 3)
and is attached at its front and back by means of eyes c c to two pairs of hooked
rods bb threaded at their upper ends which rods work into tapped holes formed in
the worm wheels d.

page_text: h
These worm wheels d engage with the worms e which are keyed to the shafts g
fitted with hand wheels f; by turning one of these wheels f the front or back part
of the hearth a can be raised or lowered whereby the depth of the hollow space
beneath the sole can be accurately adjusted. Instead of worm wheels ordinary nuts
may be used (see Fig. 4) or any convenient arrangement for adjusting the position
of the sole a. Plate a¹ is hinged to the sole a at one end and its other end is
capable of sliding on the plate a2 as the sole is raised or lowered.
The sole a must for its suitable adjustment be a little smaller than the space
surrounding it; therefore it is arranged at its sides with an upright edge for pre-
venting the falling over of the bread to be baked. The heat from the hollow area
below the adjustable sole enters the oven through the space between the sole a
and the back and side walls.
The possibility of adjusting the sole offers the advantage that when raised to its
highest position access is given for repairing any defect in the lower sole and in the
flues below. The lower baking sole consists of plain or corrugated sheets under
which, flues i from the fire place run, the section of these flues is shewn in Fig. 2.
These flues run into the vertical flues which meet with the upper flues i
running into the collecting channel which may be closed by the damper plate / or
valve (Fig. 1 and 4) and is in connection with the chimney.
The under sole is formed of bricks as illustrated in Fig. 1 and thicker at the
back than the front but these bricks may be overlaid with a corrugated metal
cover in order that small channels may be formed between the bricks and the
sheets to assist the flues i in evenly distributing the heat throughout the oven.
An even distribution of heat may also be obtained by forming the channels or
flues in the manner shewn in Figs. 4 to 7 Fig. 4 being a sectional elevation of the
oven Fig. 5 a plan view of one of the flues i and Figs. 6 and 7 cross sections on
lines I K and L M of Fig. 5.
In the arrangement shown the lower or fixed sole is constructed of separate
sheets of metal which as represented in Figs. 4, 6 and 7 are laid across the
channels which decrease in width as they take a downward course rearwards.
The heat produced in the grate m runs through several little channels n (Figs. 1
and 3) or through a passage n¹ (Fig. 4) provided in the fire wall, to the lower flue i
and from these through the channels and to the chimney. At the point
where the heat leaves the channels n air is introduced from outside through
channels s (Figs. 1 and 3).
The air is heated by the radiation from the bricks and is mixed with the
products of combustion thereby effecting complete smoke combustion. Warm
air is also introduced from below the grate through the chambers v to promote
smoke combustion.
For the purpose of obtaining a good heat in the front part of the oven an
adjustable channel Fig. 4 may be made leading directly into the front of the
bollow space h from the passage n¹.
The formation of vapours in the oven is effected in a simple and easy manner.
A tube y provided with perforations and leading from a warm water tank w placed
near the chimney lies along in one of or in both walls of the oven and runs across
the back wall, the water flowing from the perforations in this tube down the
walls of the hot oven is immediately changed into steam which provides the
moisture necessary for the baking operation.
The steam can be drawn off from the oven by means of the tubes o connected
with the channel which can be closed.
Having now particularly described and ascertained the nature of the said
invention and in what manner the same is to be performed as communicated to
me by my Foreign Correspondent I declare that what I claim is
1. The arrangement of a hollow space (h), adjustable in its depth, below the.
baking hearth or sole for regulating the heat of the hearth shewn and described
with reference to Figs. 1, 2 and 4.

page_text: 2. The construction and arrangement of the baking hearth (a) consisting of an
iron frame work covered with plates or corrugated sheets covered with such plates
as shewn and described with reference to Figs. 1 to 4.
3. Regulating the position of the adjustable baking sole by means of supporting
rods (b) adjustable by worms or hand wheels (or other arrangements) as shewn and
described with reference to Figs. 1 to 4.
4. The construction of the fixed sole covered with plain or corrugated sheets in
combination with the fire channels lying below such sole and formed in the
manner represented in Figs. 1 and 2 or the modified construction of such fixed
sole of separate sheets of metal in combination with the channels for the
purpose of obtaining a suitable baking heat equally distributed throughout the
whole oven.
<
5. The arrangement of adjustable channels (¹) in the front part of the oven to
conduct the heat directly into the hollow or baking space as shewn and described
with reference to Fig. 4.
6. The arrangement of a perforated water tube (y) in the side or in the back wall
or in both side walls and the back wall of the oven for the purpose of forming
vapors' in such oven as shewn and described with reference to Figs. 1, 2 and 4.
NEWTON & SON,
Agents for the Applicant.