IMPROVEMENTS IN BAKING OVENS
Year: 1873

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L
PROVISIONAL SPECIFICATION left by William Robert Lake at the
Office of the Commissioners of Patents, with his Petition, on the 8th
July 1873. A communication from abroad by Ignaz Zichermann,
of Debreczin, Hungary.
I, WILLIAM ROBERT LAKE, of the Firm of Haseltine, Lake, & Co.,
Patent Agents, Southampton Buildings, London, do hereby declare the
nature of the said Invention for "IMPROVEMENTS IN BAKING OVENS," a com-
munication, to be as follows:-
The object of this Invention is the construction of a baking oven in
which the dough formed into loaves is placed at one end whilst the
baked bread is taken out at the other. During the process the heat,
generated by any suitable means, surrounds the receptacle for the bread
or the oven proper. Ovens based on this principle may be constructed on
different plans, the most practical being that of giving to the loaves to
be baked either a horizontal, rectilinear, or a vertical ascending and
descending motion.
In the first case the oven proper consists of a tube of appropriate
dimensions made of iron plate or other suitable material. The same is

page_text: to be closed at either end by doors, which by preference are made to
slide up and down, their weight being counterbalanced. This tube is
surrounded by a brick casing, a space being left between the two for
the circulation of the combustion gases, by the heat of which the bread
is to be baked. A second brick casing or shell may advantageously be
built around the former with an air space between them.
The bottom
of the interior oven has a line of rails on which small trucks may be
moved which serve as baking pans. The vapour from the interior of the
oven is conducted away from the top by small tubes communicating
with suitable channels in the brickwork, these tubes may be opened
or closed as required from the outside.
For ascertaining the degree of heat in the oven thermometers or
pyrometers may be arranged in convenient places. The heat for baking
may be taken from the combustion gases of a steam boiler or other
similar source, or it may be generated in a separate grate for the special
purpose or both means may be combined.
In commencing to work, two or three trucks with dough are placed in
the oven; after a certain interval as many more are added and so on
until the oven is filled. After due time has elapsed the first set of
trucks with the finished bread is taken out at the other end of the oven.
In this way the baking may be continued uninterruptedly for any
desired period.
According to the second plan the oven is constructed in the form of
an elevator. In a casing constituting the oven proper, which is made of
iron plate, two shafts are arranged, one at the top and one at the
bottom. These shafts bear two or more chain pulleys over which
endless pitch chains run, and on the cross bars of the latter are hung
the baking pans. The top shaft is made to revolve slowly by appro-
priate gearing, and consequently the baking pans will rise and descend
accordingly.
The exterior brickwork does not differ in principle from that first
described, but the shape and general arrangement must be in accordance
with the requirements of the case. The vapour pipes, doors, and
thermometers, may be arranged as above described. The oven con-
structed on this plan may be made portable, as for instance, for military
purposes. To reduce the weight as much as possible in this case the
whole oven is advantageously made of iron, and the space between the

page_text: double outer casing may be filled by a light non-conducting substance
such as ashes.
In the working of the oven the dough is placed on the baking pans,
these are hung on the chain which by hand power and by means of the
mechanism described, is made to rise slowly in the front part of the
oven, whilst at the back part it descends. When the bread is finished
it is taken out by the door at which it was put in.