Improvements in Bakers' Ovens.
Year: 1892

page_text: Date of Application, 24th Nov., 1892
Complete Specification Left, 10th Feb., 1893-Accepted, 8th Apr., 1893
PROVISIONAL SPECIFICATION.
Improvements in Bakers' Ovens.
I, WILLIAM DALTON, of 42 Princes Street, Cork, Ireland, Baker, do hereby
declare the nature of this invention to be as follows:-
This invention relates to an improved construction of bakers' oven, and has for
its object to provide an oven in which the loaves will be baked more evenly and
will be less liable to get burnt than in ordinary ovens. In ovens of the usual
construction, the bread frequently gets burnt at the bottom and there is sometimes
delay in putting in fresh bread, owing to the overheating of part of the floor
immediately over the furnace.
According to my invention I construct the oven with a fire place at one end and
three flues leading therefrom, one passing over the top of the oven, and one at
each side, surrounding it. The upper one is a smoke flue, and is furnished with a
damper to regulate the draught. The two side flues open into the oven at the
other end, and are for heated air, the dampers being opened after the fire has been
fairly started and the smoke taken off through the upper flue. Dampers are
placed in the oven, with flues leading into the smoke flue, so that the hot air passes
through the oven from end to end and thence through the smoke flue. The heat
can thus be regulated as desired and it will be more evenly distributed.
Dated this 24th day of November 1892.
GEO. H. RAYNER,
37, Chancery Lane, London, W.C., Agent for the Applicant.
COMPLETE SPECIFICATION.
Improvements in Bakers' Ovens.
I, WILLIAM DALTON, of 42 Princes Street Cork, Ireland, Baker 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 relates to an improved construction of bakers' ovens and has for
its object to provide an oven in which the loaves will be baked more evenly and
will be less liable to get burnt than in ordinary ovens.
In ovens of the usual construction the bread frequently gets burnt at the bottom,
and there is sometimes delay in putting in fresh bread, owing to the overheating of
part of the floor near the furnace.
According to my invention I construct the oven with a fireplace at one end and
flues leading therefrom, one passing over the top of the oven, and one round one or
each side. The upper one is a smoke flue and is furnished with a damper to
regulate the draught. The side flue opens into the oven between the sole and
crown and is for heated air, the damper being opened after the fire has been fairly
started and the smoke taken off through the upper flue. Dampers are placed in
the oven with flues leading into the smoke flue, so that the hot air passes through
the oven from end to end and thence through the smoke flue. The heat can thus
be regulated as desired and it will be more evenly distributed.
In order that the invention may be more clearly understood, reference is had to
the accompanying sheet of drawings in which
Fig. 1 is a sectional plan of a furnace according to my invention, and Fig. 2 is a
sectional elevation of the main part of the same furnace, showing the arrangement
of the flues.

page_text: A is the furnace or fireplace situated at one end or side of the oven, the smoke
flue B leading from the top over the crown C of the oven to the chimney. The
damper B' is placed in this flue, by which the amount of draught can be regulated
and the fire started. The damper B' is wholly or partially closed after the fire
has been properly started, allowing a current of hot air to pass through the flue or
Alues D, the dampers D' being opened to the required degree.
The side flues D open into the oven between the sole E and the crown C, and
the hot air passes through the oven, escaping through a flue F in the crown leading
into the smoke flue, the position of the dampers F being shown in Fig. 1 in chain
lines. The dotted arrows in the same fig. show the direction of the current of air
which proceeds from end to end or side to side of the furnace, the flues F being
placed at the opposite end to the openings of the flues D. G is the door of the
oven placed at the opposite end to the furnace and provided with the damper G¹.
The heat can by this arrangement be regulated with great exactness by the various
dampers, and the bread consequently baked more evenly than with the ovens
heretofore employed.
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 bakers' oven, having a furnace at one end with a smoke flue regulated
by a damper, and one or more hot air flues, also regulated by dampers, opening
into the oven, with escape flue or flues leading from the oven, causing a current of
hot air to pass from the furnace through the oven, substantially as and for the
purposes specified.
(2) A bakers' oven, having a furnace A at one end, a flue B having damper B',
passing over the crown of the oven, and side flue or flues D with damper or
dampers D' opening into the oven, and flue F opening into the smoke flue B,
substantially as described and shown and for the purposes specified.
Dated this 10th day of February 1893.
GEO. H. RAYNER,
37, Chancery Lane, London, W.C., Agent for the Applicant.