Improvements in Gas Cooking Stoves.
Year: 1894

page_text: Date of Application, 28th Apr., 1894-Accepted, 2nd June, 1894
CAR DELE
Improvements in Gas Cooking Stoves.
I, MICHAEL RALEIGH of Harris Street, Balmain, Sydney Australia Gas
Cooking Stove Manufacturer do hereby declare the nature of my invention for
"IMPROVEMENTS IN GAS COOKING STOVES" and in what manner the same is to
be performed to be particularly described and ascertained in and by the following
statement:-
My invention relates to improvements in that class of gas cooking stores, heated
by means of a perforated pipe for roasting at the bottom, and rings for boiling
purposes at the top and consists :-
Firstly. In constructing the stove with one large cooking chamber having a
horizontal flue at the top, so arranged that the heated air is drawn from the sides
through a central aperture on the underside of the horizontal flue, and caused to
travel on its way to the vent at the back, by several circuitous paths, thus
providing a greater, and at the same time, a more equable temperature in the
cooking chamber, and thereby utilizing the available heat to the greatest extent.
Secondly. In the introduction of a smooth hot plate on a stove having only one
cooking chamber, so arranged that the space between it and the horizontal flue
may be utilized for heating plates or dishes, and for toasting &c.
The hot plate is provided with the necessary openings, covers, rings &c., similar
to that of a cooking range, as shewn. It is served by three burners, the one under
the front opening being an atmospheric burner, with a flattened mouth, giving a
wide flat flame, and the other two under the circular openings at the back, being
atmospheric burners with circular rings perforated around their inner diameter
with the necessary jet holes. To the underside of these rings, I affix a circular
plate, pierced with a number of conical holes, this has the effect of breaking up
and distributing the ascending column of air, causing a more complete combustion
of the gas, giving a larger area of flame, and so increasing the available heat under
the vessel placed over it.
Referring now more particularly to the drawings
Fig. 1. is a complete view of the stove shewing the general arrangement
internally and externally. A is the connecting piece to the gas supply, B and C.
are the burners connected to the circular rings serving the openings B and C₁ and
D is the burner with the flattened mouth serving the circular openings D' and D³-
E is the smooth hot plate and E' is the vent to the burner D-F is the top plate
of the horizontal flue F-G is the cooking chamber-H is a concentrator (being
in the form of a truncated cone, and made preferably of cast iron) which can be
placed at any desired height above or below the meat or pie that is being cooked-
H' are ledges to take the various gratings, trays &c., which are supplied with the
stove. Jis the perforated pipe around the four sides of the chamber, and is
supplied with a mixture of air and gas from the atmospheric burner L which is
connected to the pipe A by the piece K.
Fig. 2. is a plan of the top of the stove with all the covers removed, Fig. 3 is a
section of the same, through the two ring burners, and Fig. 4 is a plan of the lower
plate to the underside of which is attached the ring burners. The reference letters
indicate the same part in each fig.
E. is the smooth hot plate-M is the flattened burner-M' is the large oval
opening covered by the plates in Fig. 6 and Fig. 7. and the oval ring in Fig. 10
E' is the vent hole for the burner M-P is a rib or flange, cast on the underside

page_text: of the top plate, and of the four shewn by the dotted lines, and constitutes when in
contact with the lower plate O, a chamber to prevent the escape of the hot air
from either or both of the rings N and N' and to compel it to escape through the
openings B or C₁ and impinge on the vessel placed over such opening, so that by
lighting either ring, two vessels may be boiled at one time. R and R' are the
circular perforated plates fastened to the underside of the rings for breaking up and
distributing the air supply, and are shewn in plan and section at Fig. 8. Fig. 5 is
a reversible ring to fit over the openings B and C, and Fig. 6 is the cover for the
several openings B, C D' and D'.
Fig. 9 is a plan of the top plate of the horizontal flue, T shews the baffles or
fences arranged around the central baffle S and S', 'S¹ S' are the gates or
passages to allow the hot air to escape in the directions indicated by the arrows on
its way to the back vent at T', V is the lower plate of the flue, and S is the central
opening corresponding with the baffle above.
Fig. 11 is a ring for supporting large pots over B
oval ring for supporting large stew pans over M.
and C, and Fig. 10 is an
The method of using my stove is as follows. If one vessel only is required to
be boiled with the back burner B, the ring shewn at Fig. 5 is placed over the
opening B' with the knobs uppermost, and the saucepan placed over them. To
boil two vessels, place the first flat down on the hot plate over the opening B',
and place the ring Fig. 5 over the opening C¹ with the knobs uppermost. If the
saucepans are both large ones, the annular rings Fig. 5. will be removed from both
openings and the first saucepan placed flat down over B' and the ring shewn at
Fig. 11 is placed over the opening C₁, and the second saucepan on the top of it.
By lighting the ring under C¹ obviously the saucepans will be boiled in less time,
but with the consumption of twice the amount of gas. Similarly the burner D
may be utilized for boiling one, two or three saucepans at once, by placing them
over the openings D', D' and E', or one large stewpan or fish kettle may be boiled
by placing the oval ring Fig. 10. over the opening previously occupied by D¹ D'
and D³. At the same time plates and dishes may be heated in the space under
the smooth plate E, or bread may be toasted.
In using the cooking chamber G the concentrator H may be placed over the
Joint of meat to cause the heated air to be more directly deflected on its upper
portions before escaping through its central opening. This heat may then be
utilized to cook a pie or cake placed on a grating above the concentrator, and it
finally escapes through the circular opening at the under side of the horizontal flue.
Here, however, the progress of the hot air is retarded, and caused to travel in
circuitous paths by means of the baffle plates or fences in Fig. 9, and thus, by
parting with its heat, the under side of the horizontal flue, or in other words, the
top of the cooking chamber is caused to deflect it downwards on to the top of the
pie or cake, and thus cook it equally all over at once.
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:
1st. The introduction and peculiar arrangement of the horizontal flue dividing
the cooking chamber from the top smooth plate in gas cooking stoves having one
cooking chamber heated by means of a perforated gas pipe at the bottom.
2nd. The combination and peculiar arrangement of the smooth hot plate, the
atmospheric burner flattened at the mouth, and the ring burners, having circular
plates perforated with conical holes, fixed to the under side, for the purpose of
breaking up and distributing the ascending column of air to effect a more complete
combustion of the gas.
3rd. The combination of the horizontal flue dividing the cooking chamber from the
smooth hot plate, the peculiar arrangement of the smooth hot plate, the atmospheric
burner, flattened at the mouth, and the ring burners having circular plates,
-perforated with conical holes, fixed to the underside for the purpose of breaking

page_text: up and distributing the ascending column of air to effect a more complete
combustion of the gar
4th. The introduction of the moveable truncated cone for the purposes herein
described and explained.
up and distributing the ascending column of air to effect a more complete
combusti
of the gab.
4th. The introduction of the moveable truncated cone for the purposes herein
described and explained.
Dated this Twenty-eighth day of April 1894.
4th. The introduction of the moveable truncated cone for the purposes herein
described and explained.
Dated this Twenty-eighth day of April 1894.
MICHAEL RALEIGH.