IMPROVE- MENTS IN KITCHEN RANGES
Year: 1858

page_text: This Invention received Frovisional Frotection, but notice to proceed
application for Letters Patent was not given within the time prescribed
by the Act.)
PROVISIONAL SPECIFICATION left by George Henry Ellis at the Office
of the Commissioners of Patents, with his Petition, on the 25th March
1858.
I, GEORGE HENRY ELLIS, of New Malton, in the County of York, Iron-
monger, do hereby declare the nature of the said Invention for "IMPROVE-
MENTS IN KITCHEN RANGES," to be as follows:-
My Invention of improvements in kitchen ranges relates, first, to a peculiar
arrangement of the flues or passages of heat and smoke around the oven of
such stoves, the means of admitting and controlling the admission of heat to
the surfaces of the oven and to the boiler, and also to the particular formation
of the crown of such ovens; secondly, to the arrangement of parts, whereby
I am enabled to enclose the top of the fire to represent what is termed the
close range, or to open it so as to represent an open fire.
With reference to the first part of my improvements, I divide the flue
passages into two parts by a partition near the top of the oven, the one passage
leading directly from the top of the fire, passes over the top or crown of the
oven, forming a passage for the smoke, which is conducted thence to the
chimney, while below the level of the partition above mentioned the heated air
and products of combustion other than smoke descend the space next the side
of the fire, and pass by a flue or flues below at the back and other side of the
oven, and are conducted thence to the chimney. The greater part of the

page_text: smoke from a fire being evolved at the top, it will for the most part be
conducted away by the upper flue, although some portion may also pass away
by the lower flues with the heated air and products mentioned.
Another of my improvements. consists in the means of admitting and
regulating the passage of the smoke and heated air to such flues of the oven.
For this purpose I separate the oven from the fire by a set of plates forming
louvers, against which the body of the fire rests, which louvers can be moved,
whereby the passage through them can be increased or diminished. The
space between the louvers and the side of the oven forms the descending flue
for the heated air before mentioned. I also provide such louvers at the back
part of the fire to admit and regulate the heat to the boiler; such louvers may
extend to a greater or lesser extent across the breadth of the fire, but I prefer
that they should extend from top to bottom. I open and close the louvers by
means of a rod, which is jointed to each plate, such rod being regulated and
adjusted by a thumb nut and screw at the end. .
Another of my improvements consists in forming the top or crown of the
ovens of ceramic substances, ribbed or fluted in such manner that a very thin
substance will be presented for the heat to pass through, while the ribs or flutes
afford the requisite strength of material.
With reference to making an open or close fire in kitchen ranges, imme-
diately above the fire I form the top of the range of two-hinged flaps,
extending from the back towards the front to, about half the area of the fire;
these flaps rise up when opened, stand up about eight or ten inches (depending
on the breadth of the fire), and form the cheek plates of a channel for the
smoke from the fire. The front part of the close top above the fire is in one
piece from side to side of the fire; this piece I at the same time lift from its
position, and place it upon the flaps in the raised position, which thereby
encloses at the upper part the smoke passage opened by raising the hinged
flaps. The lower part of the vertical plate at the back of the stove, imme-.
diately behind & above the fire which encloses the chimney, is made to slide
on one side so as to open communication between the space enclosed by the
hinged flaps and moveable top and the chimney.