Improvements in or relating to Cooking Ranges.
Year: 1897

page_text: Improvements in or relating to Cooking Ranges.
I, CHARLES FREDERICK HUBBARD of 3 Felix Street, Westminster Bridge Road,
in the county of Surrey, Manufacturer, do hereby declare the nature of this inven-
tion to be as follows:-
This invention relates to cooking ranges, its object being the construction of a
hygienic range with a hot-plate upon which boiling operations may be effected,
an air-ventilated oven, for baking, a circular or like boiler and a fire-box, the latter
being preferably contained entirely within the interior of the range. An improved
grill is employed in the range. Ranges constructed according to this invention
utilise a large percentage of the heat generated by the fire and are so arranged
that the emission of heat and disagreeable odours during the process of grilling
and baking is prevented, the odours being carried off into the flues; they do not
need to be set in brick-work or in a wall recess.
A convenient construction of range according to this invention comprises a shell
or body within which the fire-box and oven are contained, and which is substan-
tially of L-shape. Preferably all the walls of this body excepting the front in
which the doors or openings are formed, and that which serves as the hot-plate
are double and packed with a non-conductor of heat or otherwise lagged.
An ash-pit or box stands on feet or legs on the bottom of the casing and supports
a fire box which at its upper part is secured to a flame chamber, the latter being
carried along the underside of the hot-plate. The, front of the ash-box opens upon
the range front by means of a door provided with ventilators.
If desired the grate is arranged so that it can be raised and lowered in the fire-
box, for instance by means of a central spindle controlled from the exterior of
the range by toothed or other gearing and adjusting mechanism which can be
locked to retain the grate in any desired position to which it may be adjusted.
The boiler encircles the upper portion of the fire-box and is preferably a hollow
annulus provided with inlet and outlet pipes connected with it at the opposite
ends, of a diameter thereof; or the boiler may be constructed so as to form the
upper portion of the fire-box and to have the same internal diameter as the adjacent
part of the lower section of the box. The boiler and fire-box may be integral with
or readily separable from each other.
The chamber in which the fire-box ash-box and boiler are located constitutes a
hot-air chamber and is provided with ventilators over which is an outer lagged
door with ventilating openings therein.
Preferably the range comprises a plate-closet supported like the ash-box on feet
resting on the bottom plate of the casing so that air can freely circulate beneath
it. This hot-closet is provided with an opening in the range front at which is a
door conveniently so constructed with hinged supports or otherwise, that when open
it forms virtually a continuation of the closet floor. Preferably the hot closet
contains a trolley-plate or carriage to carry its contents and enable them to be
easily moved in and out of the closet.

page_text: The range comprises also an oven preferably forming the upper portion thereof,
and if desired divided by partitions into two or more compartments.
As to the flues a suitable arrangement thereof comprises a double side wall con-
tinuous along one end of the range past the oven to constitute a flue which extends
from top to bottom of the apparatus and having at its lower part an opening
through which the air heated within the body of the range passes. Baffles can
be provided in this flue which communicates with an outlet above the oven, and
receives also the products of combustion from the flame chamber.
The oven bottom may be formed double and packed with a non-conductor of
heat. Air passes from the chamber in which the fire-box is contained through
passages into and out of the oven, there being if necessary re-movable or other
shields in the oven for protecting the food from the direct impingement of the
hot air thereupon or from the great heat radiating from the flue. The passages
between the hot air chamber and the oven may have hit-and-miss valves therein.
The different compartments of the oven may be provided with lagged doors
having single or double inspection-windows therein. To regulate the draught in
the flues there can be a perforated sleeve or other valve therein.
Grills can be arranged to project into the hot-air space around the fire-box, a
convenient form of grill being one which comprises a front plate, from the lower
part of which a dripping pan extends at right angles. Above the dripping pan
are rods or wires fixed at one end to the front plate and hinged at the opposite
end to another series of wires which carries a handle, a similar handle being pro-
vided on the front plate. One series of wires can be turned about the hinge which
connects them to the others to enable the meat for grilling to be placed on the
other series, after which the first-named bars are closed towards the others so that
the handles are brought together and can be gripped as one. The grill fits into
openings in the range front, which may have doors capable of closing them.
From the foregoing it will be seen that an important feature of the invention is
the provision made for the circulation of hot fresh air in the interior of the
apparatus and around the food being cooked therein.
This invention is not limited to the construction of the particular range herein-
before described by way of example.
Dated this first day of January 1897.
Improvements in or relating to Cooking-Ranges."
I, CHARLES FREDERICK HUBBARD, formerly of 3 Felix Street Westminster Bridge
Road, County of Surrey, but now of 149 Lupus St, Pimlico, County of London,
Manufacturer, 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 cooking-ranges, its object being the construction of a
hygienic range with a hot plate upon which boiling operations may be effected,
an air ventilated oven for baking purposes, a circular hot-water boiler and a rising
and falling grate. Ranges constructed according to this invention utilize a large
percentage of the heat generated by the fire, and are so arranged that all emission
of disagreeable odours during the process of grilling and baking is prevented such

page_text: '
odours being carried off into the flues. . They do not need to be set in brickwork
or in a wall or recess, and are so constructed as to radiate very little. heat...
This invention comprises also an improved grill.
...s.
Figure 1 is a perspective view of a cooking range constructed, according to, this
invention portions of the apparatus being shown broken away to better illustrate
the construction.
Figure 2 is a vertical section of the range 'taken on the line 2-2 of. Figure 3, and
Figures 3 and 4 are vertical sections taken respectively on the lines 33 and
4-4 of Figure 2.
.
T
Figure 5. is a perspective view of one of the two grills employed, in the range
illustrated in the other Figures.
Figure 6 is a perspective view showing separately the hot-water boiler and. the
gear for raising and lowering the grate hereinafter described.
Like letters indicate like parts throughout the drawings.
The shell or body B within which the fire-box and ovens are contained is sub-
All the walls of
stantially L-shaped and is supported on four or more feet A.
this body excepting the front B in which the various oven and other doors or
openings are formed and that (C) which serves as the hot plate for boiling purposes
are double and packed with asbestos or other non-conductor of heat as shown at D,
or otherwise lagged or jacketed.
On the bottom wall B2 of the casing B rest the feet E¹ of the ash-pit or box E:
to the upper part of the ash-pit is secured the fire-box F which at its upper part
communicates with a flame chamber or fire-box extension F2. The ash-pit may
be of substantially rectangular form in horizontal section and the fire-box is
cylindrical as shown. The flame chamber is secured as by flanges F3 to the under-
side of the hot plate C which is provided with removable plates or pot rings C¹
for enabling, by the removal of these rings or plates, the saucepans or other cook-
ing utensils to be exposed to the direct heat from the fire.
At its front the ash box E is connected to the range-front B¹ which at this same
part is provided with an opening B³ capable of being closed as by a door G hinged
to the front B'₁ and having one or more hit-and-miss or other adjustable venti-
lators G¹.
The ash box E which is conveniently formed of two closely connected portions
is provided with a rising and falling grate E2 with a central. spindle E³ to which
is geared mechanism such as is hereinafter described, whereby the grate E³ can
be raised and lowered from the exterior of the apparatus.
"
Above the opening B³ is provided a hit-and-miss or other adjustable ventilator H
through which air may be admitted into the hot air chamber I in which the before-
described ash box E and fire-box F are located. This ventilator and the door G
are adapted to be closed, in by an asbestos packed door J hinged to the front B¹
and provided with a central shielded ventilating opening J' (Fig. 4) through which
air passes either to the fire by way of the ventilators G¹ as shown in the full line
arrows in Figure 4 or through the ventilator H into the hot air chamber I as shown
by the dotted arrows in Figure 4 or in both these directions according to the
adjustment of the ventilators G¹ and H.
K is a plate closet supported on feet K₁ on the bottom plate B like the ash box E,
so as to allow the air to freely circulate beneath it. To the opening in the range
front B up to which latter the hot closet K is fitted, is pivotted the lower edge of
a door K³ provided with pivotted legs or feet K³3 so that when the door is opened
as shown in Figure I these legs will hang down vertically to support the door in
a horizontal position and form virtually a continuation of the closet floor. Within
the hot closet K is provided a movable plate K supported on rollers K³ adapted
to run over rails Ko secured to the closet floor, the plate K being provided with
a suitable handle K whereby it may be conveniently moved backwards and
forwards in the closet. The plate K and rollers K5 are for convenience hérein-
after referred to as the carriage K. The door K2 is provided with a sliding
bolt K8 adapted, when the door is being closed, to engage by gravity with a catch K³

page_text: on the range front B¹; any other suitable form of latch may be employed. The
hot closet K is intended for heating plates and dishes which for this purpose would
be stacked upon the carriage K when the latter is in the position shown in
Figure I after which the carriage would be pushed back into the hot closet K to
be again drawn forward as soon as the plates are sufficiently heated.
Above the hot closet or (as it is hereinafter called) plate warmer K is provided
an oven L divided by a partition or floor L¹ into upper and lower compartments
or chambers Lª L3 respectively, and the left hand plate or wall L of which as seen
in Figure 2 extends down to the before mentioned bottom plate Bª so as to form
between it and the adjacent left-hand wall of the range a flue M which extends
from top to bottom of the apparatus. At the lower part of the plate L* is formed
an opening L through which the air heated within the chamber I passes into the
flue M wherein is provided a baffle plate M¹ (Figs. 2 & 3) around the back edge
of which the air has to pass on its way to the outlet N above the oven L. The
flame chamber F2 is connected with the flue M by means of the flue M³ which at
its point of connection with said flue is flared as shown in Figure 2. The flue M
connects with the outlet N through the flue M³ which extends completely over the
oven L as shown in Figures 2 and 3.
The oven bottom L is formed double and preferably packed with a suitable
non-conductor of heat and it is supported on brackets and hearing bars ( so as
to admit of the heated air passing from the chamber I through passages I into
and out of the oven the bottom L6 being of less width than the oven for the purpose
of providing these passages. At the side edges of the bottom L' I provide shields P
constructed conveniently of sheet metal and held in position each by two bars P¹
(Figs. 2 & 3) secured to the bottom. Lo each shield being provided with holes or
sockets adapted to receive the bars. The shields P which may he lifted off the
bars P¹ and removed from the oven are provided for the purpose of protecting the
food placed in the oven from the direct impingement thereon of the highly heated
air passing from the chamber I and from the great heat radiated through the
wall L a similar shield being with this last-named object provided above the shelf
or floor L'. This floor L¹ is provided with hit-and-miss ventilators L' which when
closed prevent the heated air from the chamber I from entering the oven com-
partment L.
Each of the chambers L2 L³ is provided with a hinged door Q packed with a
non-conductor of heat and provided at its central part with double glass windows Q¹
through which the progress of the cooking operations may be readily ascertained.
R are doors hinged to the front B¹ for enabling access to be had to the interior
of the chamber I; in these doors grids or grills are placed of the kind hereinafter
described and R¹ is a similar but smaller door for enabling access to be had to
the interior of the flue M above the baffle M for cleaning purposes.
All the above mentioned doors (excepting the door K2 whose locking device has
already been described) are mounted loosely upon their hinges so that when the
lugs S which are integral with the doors are pressed against the inclined surfaces
of the catches S¹ on the range front the doors will be lifted on their hinges, return-
ing to their normal position and being retained closed when the lugs S fall down
behind the catches. To open any one of the last described doors it must be raised
by means of its handle S or otherwise so as to disengage its lug S from the corres-
ponding catch S¹ after which it may be readily turned on its hinges.
T is a door fitted in the range front B¹ above the oven doors Q and provided with
a perforated sleeve T' which allows of a variable quantity of air being admitted
into the flue M³ the adjustment of this air-supply being effected by drawing the
door T and sleeve T¹ more or less out from the face of the plate B¹ as will be well
understood by referring to Figure 3.
U is a tiled covering partly surrounding the hot-plate C, V is a hand rail fitted
at the front and at part of one end of the hot plate.
The boiler Fe is a hollow annulus encircling the upper portion of the fire box F
as shown, and provided with an inlet pipe F7 and an outlet pipe F8 preferably

page_text: arranged to connect with the annulus at the opposite ends of a diameter thereof
so that a continuous through circulation of the contents from the inlet to the
outlet is facilitated; or the annulus may be constructed so as to form the upper
portion of the fire-box F in which case it will have the same internal diameter as
the fire-box.
One of the improved grills hereinbefore referred to will now be described. Wis
the front part thereof from the lower part of which extends at right angles the
dripping pan W. W is a single handle fixed to the part W as shown, a little
to one side of the centre bar. Parallel rods or wires W are fixed at one end of
the front part W and hinged at opposite ends to another series of wires W' which
carries a handle W. The series W of bars may be opened out about the hinges
which connect them, to enable the meat for grilling to be placed on the bars W³
after which the bars W₁ are closed towards the bars W3 so that the iron
handles Wa W5 come together and can be gripped as one. The grill thus closed
and loaded is pushed into one or other of the openings to which the doors. R
(Fig. 1) are fitted; the front part W of the grill closes this opening when
the grill is in place. These grills when thus put in the position are close to the
outer wall of the fire-box F and are thus in a favourable position for the satis-
factory grilling of their contents. Each grill can be changed from one side of
the fire-box F to the other in order that the meat it carries may be cooked to the
desired extent on both sides without the necessity of altering its position in the
grill.
The whole range is constructed in sections so that it may readily be taken apart,
that is to say the parts are secured together by screw-bolts Y as indicated in
Figure I.
In order that the grate E2 may be raised and lowered from the outside of the
casing B with facility, its central spindle E³ extending downwards from its under-
side as shown in Figure 6, is toothed to gear with a pinion e on one end of a
shaft e journalled in the casing B and having at its other end a pinion e³ gearing
into a toothed arc arranged to turn about a pivot and operated by a curved
handle e linked at e to the arc and passing through a slot B4 in the front of the
casing so as to be accessible from the exterior as shown. This slot B' is at a
higher level than the end of the arc to which it is pivotted, so that as the arc moves
in the direction shown by the arrow in Fig. 6, the handle e coming against the
bottom edge of the slot 13 is canted inwards as it is drawn upward to raise the
grate, so that at no time does the handle project much beyond the front of
the range.
To raise the grate the handle e is pulled upward to move the arc e³ in the direc-
tion of the arrow in Figure 6; this movement of the arc effects the rotation of
the shaft e by the pinion e2, and that pinion e operating upon the toothed central
spindle E3 of the grate elevates the latter.
Ratchet teeth e are formed upon the handle e so that it may be engaged with
the lower edge of the slot B4 to prevent the grate from descending under the action
of gravity.
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. In a cooking range the combination of a lagged or jacketed chamber such
as B, a hot plate C independent of the oven, a furnace completely contained within
the chamber, and having its fire-box F distinct from the chamber walls, and con-
nected with flues M and M2, substantially as and for the purpose described.
2. In a cooking range the combination with a lagged or jacketed chamber such
as B of a hot plate C¹ independent of the oven, flues M and M so connected as to
have an outlet in common, an oven such as L and orifices for the passage of air
from the chamber through the oven and thence to the flue M arranged substantially
as and for the purpose described and illustrated in the accompanying drawings.

page_text: 3. In a cooking range the combination with a lagged or jacketed chamber such
as B and hot plate C₁ independent of the oven of a flue such as M2 leading to
spaces M and M³ communicating with a chimney substantially as and for the pur-
pose described.
4. In a cooking range the combination with a lagged or jacketed chamber such
as B and a hot plate C¹ independent of the oven of a flue such as. M³ leading to
spaces M and M³ communicating with a chimney and arranged to draw hot air
from the interior of the chamber at a point near the floor thereof, substantially as
and for the purpose described.
5. In a cooking range the combination with a lagged or jacketed chamber such
as B and a furnace completely contained therein of a vertical grill or two or more
such grills passing through the wall of the chamber so as to extend into proximity
to the furnace.
6. In a cooking range the combination with a lagged or jacketed chamber such
as B of a hot plate C¹, a flue M and oven L divided into compartments having air
passages at its opposite sides so arranged that a circulation of air from the chamber B
through the compartments of the oven is obtained in the manner described.
7. In a cooking range of the kind described the combination with a furnace com-
pletely contained within the chamber B of an annular boiler such as F6 having
its inlet and outlet pipes F7 and F8 arranged substantially as and for the purpose
described.
8. In a cooking range of the kind described a movable shield such as P sub-
stantially as and for the purpose described.
9. In a cooking range the vertical grill substantially as and for the purpose
described and illustrated in Figure 5 of the accompanying drawings.
10. In a cooking range of the kind described, gear for raising and lowering the
grate arranged and operating substantially as and for the purpose described.
11. The cooking range substantially as and for the purpose described and illus-
trated in the accompanying drawings, constructed in section so that it may be
readily built up or taken apart.
12. The combination and arrangement of parts constituting the complete cook-
ing range substantially as described and illustrated in the accompanying drawings.
Dated this 19th day of October 1897.
C. F. HUBBARD.
Boult & Wade
Agents for the Applicant.