Improvements in Cooking Apparatus.
Year: 1891

page_text: COMPLETE SPECIFICATION.
Improvements in Cooking Apparatus.
I, JAMES GIBBONS, of 100 Hoboken Avenue Jersey City, in the County of
Hudson and State of New Jersey, United States of America, Manufacturer, do
hereby declare the nature of my invention, and in what manner the same is to be
performed, to be particularly described and ascertained in and by the following
statement :-
My invention has for its object to provide a simple, effective, compact, and
self-contained apparatus intended more especially for cooking substances by the aid
of fluid fuel or gas, and adapted for broiling, boiling, or baking food-supplies,
and to do all styles of cooking either simultaneously or alone, at pleasure,
the whole apparatus being quite as, if not more, economical in operation than
ordinary stoves or ranges in which coal or wood fuel is used.
The invention consists in certain novel features of construction and combinations
of parts of the cooking apparatus, all as hereinafter described and claimed.
Reference is to be had to the accompanying drawings, forming a part of this
Specification, in which similar letters and figures of reference indicate corresponding
parts in all the views.
Figure 1 is a perspective view of my improved cooking apparatus.
Fig. 2 is a vertical sectional side view taken on the line - in Fig. 3, but with
the grid and adjacent hot-wall removed.
Fig. 2 is a detail side view of the upper portion of one side wall of the broiling
chamber and adjacent parts.
Fig. 3 is a rear vertical sectional view taken on the lines - in Figs. 2, 4
and 5 and
9
Fig. 3 is a detail front vertical sectional view of the upper part of the boiler,
taken on the same lines.
Fig. 4 is a top plan view in horizontal section on the lines », », in Figs. 2 and 3.
Fig. 5 is a bottom plan view in section on the lines w-w in Figs. 2 and 3.
Fig. 6 is an inverted or bottom plan view, in section, on the lines a, e, in Figs. 2
and 3, and is more especially intended to show the under side of the top plate of
the two contiguous fire-chambers and the broiling-chamber of the apparatus.
Fig. 7 is a plan view in section on the lines y, y, in Figs. 2 and 3 and shows
more particularly a top view of the bottom plates of the fire and broiling
chambers.
Fig. 8 is a top perspective view of the drip pan or funnel of the broiling-
chamber.
Fig. 9 is a perspective view of the broiler-grid of the apparatus.
Fig. 10 is an enlarged vertical section through one of the preferred gas-burners
of the apparatus and a part of the gas or fluid fuel supply pipe.
Fig. 1 is a perspective view of the upper end of the burner.
Figs. 12 and 13 are front and side sectional views of the broiler, illustrating a
preferred construction of its base and connection of the burners therewith; also a
modified form of drip-pan or funnel in the broiling-chamber.
Fig. 14 is a plan view of the preferred base and burners thereon, drawn to a
larger scale than in the two preceding views.
Fig. 15 is a sectional side view taken on the line,, in Fig. 14.
Fig. 16 is a perspective view of the modified form of drip pan or funnel.
Fig. 17 illustrates diagrammatically, in front vertical section, how parts of my
improved cooking apparatus may be arranged to form three independent broiling.
chambers having outlet to one common flue.

page_text: Fig. 18 illustrates in front vertical section another modification showing how
three broiling-chambers may be specially arranged with greater economy of space
and with a less number of burners than in the construction shown in Fig. 12,
ordinary Bunsen burners being here shown; and
Fig. 19 is a front vertical section of a single broiler apparatus with two grids in
the broiling-chamber, ordinary Bunsen burners being shown here also.
My improved cooking apparatus in its complete form as a general cooking range
or structure, intended more especially for ordinary household uses, is shown in and
will first be described with more particular reference to Figs. 1 to 11 inclusive of
the drawings. This household apparatus comprises an improved broiler A capable
of simultaneously cooking both sides of steaks, chops, fowl, or fish; two side-
bracket chambers B B adapted for cooking substances by either broiling or frying
them and for heating water, and a baking-oven C set on top of the broiler and
deriving its heat therefrom. The broiler A is probably the most important part of
the self-contained cooking apparatus, and I will first particularly describe it, as
follows:
1 make the broiler with an outer casing D preferably having a general rect-
angular shape and within which are accommodated or formed the two opposing
contignons fire-chambers E E separated by a comparatively narrow chamber F
which is the broiling-chamber, and in which are sustained centrally one or more
broiler-grids G which hold the meat, fowl, or fish to be broiled between the
opposing heat-radiating or cooking walls of the two fire-chambers. This casing D
is provided at the front of the broiling-chamber with a door or doors, preferably
a pair of doors d d which are shown too narrow to entirely close the front of the
chamber, so as to allow the handle of the grid G to project between them. In
practice, however, the doors d d will be sufficiently wide to wholly close the
front of the broiling-chamber to allow it to be more quickly heated, and when the
grid G is placed or hung in the chamber to cook substances held by it, the doors
will simply be closed as far as possible or until they strike, the grid-handle. At its
rear wall the casing D is provided with a door d adapted to close a passage f
made through the casing at the rear of the broiling-chamber and opening to
said chamber.
Figs. 2 and 3 of the drawings show more clearly that the two opposing contiguous
fire-chambers EE are formed between upper and lower plates D D which locates
the fire-chambers about at or a little above the central portion of the casing D, and
in the preferred construction provides above the top plate D' the fire-chambers E E
and the adjacent air-superheating chamber H an upper waste-product and fume-outlet
chamber which has a comparatively large opening to which an outlet-box I
is connected. An ordinary stove-pipe fitted to this box, carries the waste hot
products and fumes to a chimney or draft-pipe. The top-plate d' of the broiler is
fitted to the top of the casing 1 and is provided with a series of holes d³ to which
ordinary stove covers or lids will be applied, as shown in Fig. 3ª of the drawings,
when the baking-oven C is not used on the broiler.
The broiling-chamber proper F may be said to extend vertically between the
plates D' D and across between the opposing and readily-removable cooking-walls ee
of the two contiguous fire-chambers E E which have made, preferably to slide in
grooves or guides on the top and bottom walls of the fire-chambers, as hereinafter
more. fully explained. I have fitted below these walls e e a pair of vertical
plates which are preferably fixed and form a lower extension to the broiling
chamber and in which a drip-receiving pan or funnel is placed. When I make the
broiler with a forwardly-extending plate de cast with the leg-base of the casing or
frame, as shown in Figs. 1, 2, 4 and 7 of the drawings, I provide the broiling-
chamber or its lower extension with a separate drip-receiving pan or funnel
which loosely fits within the chamber and is simply laid or slid to place therein
upon opposite side lips or flanges ff" cast or formed on the side plates has shown
in full lines in Fig. 3 of the drawings. This removable and adjustable drip tray or
funnel, by confining the heat within the broiling-chamber proper, facilitates quick

page_text: תסקין
heating up of the cooking-walls, and, by conserving their heat, promotes economical
working of the apparatus. Should it be desirable to further contract the size of
the broiling-chamber to more closely confine the heat radiated from the walls e e.
around and
the substance being cooked in the grid G sustained between said
walls, it is only necessary to draw out the drip pan or funnel F from the flanges f
on which it rests, and slide it in over higher flanges f2 formed on the opposite side.
walls or formed by inwardly-extending edges of the bottom plates D³ D' of the
fire-chambers. Numerous flanges may be provided on the walls to allow
several different vertical adjustments of the drip-pan to contract the broiling-chamber
to any desired extent. The pan F may be made to catch and retain the drip-fat
falling from the meat or other substance being broiled; but 1 prefer to make the
pan with a bottom sloping from all sides to a central hole through which the
drippings fall into another pan F placed below the broiling-chamber.
It may in practice be preferable to dispense with the base front ledge on the
broiler-casing and combine this ledge or its equivalent drip-catching pan with
the drip-pan located in the broiling-chamber. This preferred form of drip-pan F
is shown applied to broiler in Figs. 12 and 13 of the drawings and is shown detached
in perspective view and in larger scale in Fig. 16. The pan F has an inner
part fitting within the broiling-chamber like the drip-pan above described;
but the pan also has a front portion which extends beyond the front of the
broiler casing or frame D to catch the drip and conduct it to the body part of
the pan and through the hole therein to the lower drip-pan F. The pan F
also preferably has lateral extensions from its front portion, and these
parts may reach to the opposite sides of the broiler-casing. The parts all
slope to the pan portion to drain into it. I at present prefer to make tlie pan F
of sheet metal and re-enforce it by wrought-metal bars or plates fastened at its
underside to enable it to safely sustain the weight of the grid G and its contents
when rested upon it in using the broiler. As the weight of the grid' upon the front
extension of the pan F would be liable to tip it upward at its back or inner part, I
prevent this by providing the opposite side walls of the broiling-chamber or its
lower extension F with pairs of rib or flange guides between which the
opposite side edges of the body part of the drip-pan are retained. A number of
these pairs of guides are provided to allow the entire pan to be set higher or
lower or to be adjusted vertically to contract the size of the broiling chamber as
desired, and in substantially the same manner as when the smaller drip-pan Fis
employed.
The plates or walls with the bottom plates and the outer casing D form
below the plates D downward extensions HH of the air-superheating chamber H
above named. A vertical wall or partition is fitted around three sides of the
broiler-casing D between the plates D1 D2 but stands off or inward a few inches
more or less from the casing and whereby the chamber H is made to extend around
at all four sides of the casing except where said casing is open at the front of the
broiling-chamber and where narrow partition-plates at top and both sides of the
rear casing-opening fabove described, cross the air-superheating chamber.
It will be noticed that the two higher side portions of the air-superheating
chamber H ranges immediately behind the two fire-chambers, have communication
with each other through the upper narrower portion of said chamber H which is
over the rear opening the broiling-chamber. The vertical wall or partition
is preferred in practice, as it not only provides for an air-superheated chamber H
which may be continuous and extends around three sides of each of the fire-
chambers, but it also forms immediately behind the inwardly-leaning rear wall el of
each fire-chamber a very efficient air-superheating chamber H2 which may be
termed the "auxiliary air-superheating chamber, and has direct communication
with the fire-chamber E through a passage or it may be a series of holes or
openings made through the fire-chamber wall e and also communicates with the
main air-superheating chamber H'H' through slots or passages e³ made through the
lower plate or wall D². This wall or partition is not essential to the effective

page_text: operation of the broiler, as will be understood from Fig. 19 of the drawings, which
shows a modification in which this, wall is not used, as hereinafter more fully
explained. I prefer to employ a rear wall 2 forming an auxiliary air-superheating
chamber H2 behind each fire-chamber E because some of the atmospheric air first
admitted to the chamber H through a series of holes 3 made in the upper part of
the casing D and preferably in its rear wall or side, after passing downward through
the narrower part H of the air-superheating chamber and thence through marginal
openings in the outer side and front and rear parts of the plate D2 will enter the
larger lower part II of the air-superheating chamber and pass thence through the
slots or passages e³ in the plate D² to the auxiliary chamber H2 wherein the tem-
perature of the air will be greatly increased before it can pass through the rear-wall
opening into the fire-chamber at a place or places beyond the points of ignition
or tips of a series of burners J which are preferably an improved type of Bunsen
burner, and flame into the fire-chamber from below. The burner-tips preferably
project a little into the fire-chamber through an opening et made in the bottom
plate D and through which opening the main volume of superheated air
from the chamber H H passes upward into the fire-chamber to maintain
combustion at the burners. The object of the auxiliary supply of highly-super-
heated air to the fire-chamber E through its rear-wall opening is to assure
complete combustion of any unconsumed gaseous products which may perchance
escape into the fire-chamber beyond the flaming-points of the burners, and whereby
a practically perfect combustion of the fluid fuel is maintained in the two contiguous
fire-chambers of the broiler.
Figs. 6 and 7 of the drawings most clearly show forwardly-bent edge or end
portions of the inner-wall to close the front parts of the air-superheating
chambers H H next the two cooking-walls e e and the front doors d d of the
broiling-chamber. It will be understood that these two air-superheating chan-
bers H H need not be in communication with each other, as each fire-chamber may
have its own air-superheating chamber within its outer casing, and the rear
opening of the casing may also be dispensed with at pleasure.
Fig. 5 of the drawings most clearly shows, in bottom plan view, the construction
of the lower plates D2 D2 of the fire-chambers EE and Fig. 7 shows a top plan
view of these plates. Both of these plates D2 may be cast in one piece or be
formed of one plate of sheet metal but I prefer to cast cach plate D² D² sepa-
rately and to project their rear-end portions d' d' across the lower part of the
broiling-chamber F to form the bottom wall of the rear opening of this chamber
and also to allow one fastening stove bolt or screw to be passed through two
overlapping lugs, one formed on each of the parts of the two plates, into the
stove body or casing. (See Fig. 5 of the drawings.)
I provide in a simple and efficient manner for retaining the walls of each
fire-chamber E in proper positions relatively with each other and the casing and
the plates D1 D2 which support the fire-chambers, by casting or forming on the
opposing faces of these plates a series of lugs and flanges. A series of lugs 1, rising
from the plates D2 between the auxiliary superheated air-inlets e separate the rear
walls e¹ of the fire-chambers from the adjacent walls or partitions and a rib or
Hange 2 behind each plate holds it in position between the fire-chamber wall e
and the adjacent wall of the casing, while a rib or flange 3 which projects at the
face of the wall e' holds it to the spacing-lugs 1 and in proper relation to the
heating or cooking wall e of the fire-chamber. Two pairs of ribs or flanges 4, 4,
pendent from the underside of the upper plate D' maintain the tops of the wall el
and partition 2 in proper position relatively with each other and with the casing D
and cooking-wall e and two pairs of ribs or flanges 5, 5, cast or provided on the
opposing faces of the upper and lower plates D¹ De form between them grooves or
slide-ways into which the effective cooking-walls ee of the two opposing fire-
chambers E E are fitted loosely, so as to be withdrawn or removed at pleasure for
either repair or renewal of them or, to facilitate examination of the interior of the
fire-chamber of the broiler. I specially claim these removable or renewable cooking

page_text: walls or plates in the sense that they may be readily removed at will without
impairing the integrity of the casing structure of the apparatus.
Reverse sides or faces of the upper plate D₁ which is preferably cast or is other-
wise produced in one piece, are shown in Figs. 4 and 6 of the drawings, Fig. 4
being a top view, and Fig. 6 a bottom plan view, of said plate and adjacent parts.
This plate D is provided at its central portion. above the broiling-chamber with a
series of openings & preferably three, and over which and preferably on top of the
plate is fitted a slide-damper K adapted to open and close the openings and having
a suitable stem or handle projecting through the front of the casing D immediately
below a fume-collecting hood L which preferably has a mica panel and is suitably
fitted to the top of the broiler and extends, preferably, for its whole width.
On top
of the upper plate D' I place within the top hot-product chamber d² of the broiler an
interior cap or hood M which is open at both ends and extends clear across the broiler
from front to rear and incloses within the damper K and the fume-escape openings &
of the plate D which said damper controls. The front end of the cap or hood M
extends to or through the front of the casing D and communicates freely with the
interior of the fume-collecting hood L, and the back open end of the cap opens
directly to the outlet - to the draft-flue, and whereby the rising fumes or smoke
caught in or by the hood will pass directly through the cap or the chamber or passage
formed within it to the smoke-flue, and the fumes rising directly from the broiling-
chamber F through the openings of the plate D' into the cap M will also pass
along within the cap directly to the smoke-flue and without escaping into the upper
hot-product chamber d of the broiler. The damper K is held down to place on the
plate D' by the heads of the bolts or screws m by which the cap or interior hood M
is fastened to lugs which rise from the plate D. (See Fig. 4.) By adjusting the
damper the escape of hot funes from the top of the broiling-chamber may be
controlled and the temperature of the chamber be regulated at will and indepen-
dently of or in conjunction with the opening or adjustment of the front or rear
doors d d of said chamber_
It will be noticed that the broiler-outlet to the smoke-flue is considerably wider
than the fume-outlet chamber formed within the cap M which is only about as
wide as the broiling chamber F below it. Hence there is direct communication
between the hot-product chamber d and the outlet at opposite outer sides of the
cap, as will be understood from Fig. 3 of the drawings. This direct communi-
cation between the hot-product chamber and outlet assures direct passage or escape
to the outlet of hot products from each of the fire-chambers E through contracted
or somewhat small openings e inade in the upper plate D' between the cooking-
wall e and rear wall e' of each of the fire chambers. These openings are
intentionally made toward or near the forward edge or part of plate D' in order to
compel the very hot products escaping through them to the chamber d² and the
outlet to traverse as far as possible the front parts of the opposing contiguous
cooking plates ee of the fire-chambers to prevent the air admitted at the more or
less open front doors d d of the broiling-chamber F from unduly cooling down the
front or outer portions of these walls e e. In other words, by placing the hot
product outlets from the fire-chambers E E toward the front of the casing the
entire front portions of the cooking walls or plates ee of the opposing fire-chambers
will be heated to the same degree as their rear parts, should the front doors d d of
the broiling chamber be left wide open while cooking substances in said chamber.
The arrangement of the interior cap or hood M over the broiling-chamber F and
the location of the fire-chamber outlets e outside of this cap effects such complete
separation of the fumes from the broiling-chamber and the hot products from the
two opposing fire-chambers that there is practically no chance of the hot products
from the fire-chambers finding their way into the broiling-chamber to injuriously
affect the flavor of substances being cooked therein.
I prefer to provide the casing D at the hot-product chamber d' with an opening d³
at the rear and at each side. Each of these outlets preferably has a surrounding
flange or collar to which the outlet box or pipe funnel I is adapted, thus allowing

page_text: connection of the smoke-pipe to the rear or to either side of the broiler-casing, as
may be most convenient, and also allowing two or more of the complete broiler to
be coupled together under one common top cooking plate and discharge their fumes
and hot products into one common smoke-pipe, as will be hereinafter more fully
explained. Caps d' are provided to cover those outlets d³ not connected to the
I
smoke-pipe or flue or not connected by a coupling-pipe hereinafter referred to.
prefer to mould the upper and lower plates D1 D2 in cast-iron and provide them
with lugs or flanges through which bolts or screws 6 are passed to fasten the plates
to the casing or frame D of the broiler, these bolts 6 being used in connection with
the above named bolt. d in the plates D.
The grid G is most clearly shown in Fig. 9 of the drawings, and is made with
two opposite skeleton bar or rod side frames, which are suitably hinged or coupled
together at the rear edges by links y or other hinges. One side or frame of the
grid is provided with a handle-arm g' which may be straight, or nearly so, and the
other side or frame of the grid is provided with a handle-arm which at a point
near the grid-frame is preferably made to bulge outward and then to gradually
slope or incline inward toward the other handle-arm. This sloping or inclined part
is preferably provided with lateral serrations or corrugations to prevent the clamp-
ring device 3 slipping forward on the two handle-arms. When the clamp-ring is
engaged with the higher-portion of the handle-arm g² as shown in the drawings, the
two side frames of the grid will be held closer together to tightly hold a com-
paratively thin steak or substance between them, but when a thicker substance is
to be broiled the grid-handle ring g' will be engaged with the outer sloping portion
of the handle-arm g' to allow tight clamping of a thicker steak or substance between
the grid frames. I also prefer to provide the grid at top and bottom or opposite
ends with detents which form guards to prevent the substance being broiled from
falling-out of the grid. These detents are shown as series of pins or studs g' set.
into or cast upon one or both opposite end parts of the grid and projecting across
the space between its side frames. I also provide both side frames of the grid with
outwardly projecting lugs 7 7, two pairs of which at one end only of the grid would
suffice; but I prefer to provide these 'lugs or lateral projections at both ends of the
grid, which allow it to be reversed or turned end for end or up-edge down in the
broiling-chamber and be suspended by the lugs 7 7, at either end from opposing
supports in the broiling-chamber, said supports being preferably opposing ribs or
Hanges 8 8 cast or otherwise produced on or at the opposite removable side walls e e
of the broiling-chamber. These supports 8 are preferably unbroken ribs or flanges
extending far enough from front to rear of the cooking-walls e e to form continuous
rails, upon which the grid-lugs 7 may freely run backward and forward for most
conveniently placing the grid into or removing it from the broiling-chamber.
(See Fig. 2 of the drawings.).
It will be understood that the ribs or flanges 8 may be substituted by any
equivalent supports on which the grid may be sustained in the broiling-chamber,
and that the grid is not necessarily provided with side lugs adapted to supports in
the broiling-chamber, as other methods of supporting a grid in said chamber will
readily suggest themselves. One large grid G may be used in the broiling
chamber as shown in Fig. 3, or two smaller grids may be used at once therein, as
shown in Fig. 19 of the drawings.
I will now particularly explain some important features of construction of the
fire-chambers E E of the broiler with regard to the use of fluid-fuel burners as a
means of heating their opposing cooking-walls e e and with more special reference
to Figs. 2, 3, 6 and 7 of the drawings, as follows:
I have herein before stated that the two opposing cooking walls ee of the contiguous
fire-chambers E E are preferably made removable or renewable. These walls are
set about vertical and parallel, and may be made, either of thin cast metal or of
sheet metal or of any metal alloy or other substance which will heat red hot or to
incandescence by the use of any heat-producing medium burning behind them-fluid
fuel or gas flaming from the burners. for instance. I make these cooking walls ee

page_text: thinner than the other walls of the fire-chambers and I set the rear walls of the
fire-chambers so that they lean inward toward the top or more closely approach
the cooking walls e at that point. This inclination of the rear walls is important,
as it contracts the fire-chambers at or toward their tops and confines thereat the
products of combustion from the fluid-fuel burners to an extent that assures the
heating or incandescence of the upper parts of the cooking-walls farthest removed
from the burner-tips. In other words the cooking walls will be heated uniformly
from top to bottom. It will be noticed that the inward leaning of the tops of the
rear walls el e¹ of the contiguous fire-chambers E E in connection with the location
of the hot-product outlets of said chambers toward their fronts, assures a practical
equalization of temperature of the entire surfaces of the cooking-walls and causes
them to radiate heat evenly to the whole area of both side surfaces of the substance
held between them in the grid G to quickly and uniformly broil the whole of said
substance.
I prefer to make the back and opposite end walls of the fire-chambers E of fire-
brick or clay or other suitable refractory material which will be durable under the
intense heat of the fluid-fuel burners J and will give out sufficient heat to the air-
superheating chamber or chambers behind them."
Fig. 2 of the drawings shows the rear and both end fire-brick walls made in two
parts or sections, and shows how the auxiliary superheated-air inlet e to the fire-
chambers is preferably formed as a slot produced partly in each of the two rear
wall bricks.
Figs. 6 and 7 most clearly show how the fire brick linings are sustained by each
other and the upper and lower plates D' D' and the vertical partition A².
The inward leaning or inclination of the rear walls ele of the two opposing fire-
chambers would alone retard in a measure the too free upward escape of hot
products from the burners and would deflect the heat over toward the cooking-
walls ee and particularly at the contracted upper portions of the fire-chambers to
equalize the heat radiation from the walls ee I prefer however-to vertically
corrugate the inner faces of the rear fire-chamber walls el e' by forming in them a series
of lateral grooves which preferably range in approximately horizontal direction, as
best seen in Figs. 2 and 3 of the drawings. These grooved or corrugated surfaces
of the walls would of themselves promote retardation of the hot products rising
from the burners; but when inwardly-leaning rear walls of the fire-chambers are
thus corrugated their heat-retarding effect is greatly increased. I prefer to also
corrugate the inner faces of the rear walls el e¹ by a series of vertical grooves, (best
shown in Figs. 2 and 7 of the drawings) to assist the retardation of the hot products.
rising from the burners and most effectively deflect or radiate the heat against the
cooking-walls ee of the fire-chambers. The lateral grooves or vertical corrugation
of the rear walls e' are more important than their vertical grooves or horizontal
corrugation for the purposes described. I again specially mention the comparative
thinness of the adjacent cooking-walls ee of the two fire-chambers relatively to the
thickness of the rear walls thereof, to allow quick and high heating of the cooking-
walls by hot products flaming directly against them from the burners and deflected
to them by the thicker outer walls of the fire-chambers. The refractory end walls
of the fire-chambers may also be corrugated, if desired. It will be understood that
the face corrugations of the rear walls of the fire-chambers may have any form or
direction which will best retard the hot products rising from the fluid-fuel burners
flaming into the fire-chambers.
The burners which I prefer to employ, are shown best in Figs. 2, 3, 7, 10, and 11
of the drawings, and are an improved form of Bunsen burner made with a central
mixing tube or stem which has air-inlet apertures j' near its lower end and has a
wide thin split or aperture at its outer end, to assure a comparatively thin broad
flame. The stem is surrounded at its lower part by a cup-casing which forms a
chamber between the stem and casing, through which air must pass and in which
the air will be superheated by the stem prior to entering it at its apertures j¹ and
passing to the point of ignition at with proper quantity or volume of gas admitted

page_text: through a nipple which is screwed into a gas-supply pipe N which ranges from
front to rear beneath each of the fire-chambers E E of the broiler. Four burners.J
are shown to heat up each of these fire-chambers, and the discharge or flame slits
or apertures are arranged parallel with the opposite walls e¹e of the chambers,
whereby the broad thin flames from all the burners will meet and extend practically
from front to rear of said fire-chambers to most effectively and economically heat
their opposing cooking-walls.
I specially mention the peculiar organization of this apparatus with contiguous
fire-chambers whose opposing inner walls form cooking-walls of an intermediate
broiling-chamber, primary air-superheating chambers being provided behind the
fire-chambers, connected with Bunsen burners having a cup-casing around their
mixing and flame tube, which forms a secondary air-superheating chamber next the
tube and in which air which has been once superlicated in the main primary
chamber next the fire-chamber is still more highly superheated before passing into
the mixing-tube to commingle therein with the gas or fluid fuel. This successive
superheating of the air in the secondary chambers of the burners after it has been
first superheated in the primary chamber of the main casing assures a hotter flame
from the burners for heating the cooking-walls and for superheating the air in the
primary chambers than would otherwise be attainable.
of
Figs. 2, 3 and 7 of the drawings show the burners J fitted to gas-supply
pipes N N one ranging from front to rear of each of the lower compartments H'H'
of the air-superheating chamber of the broiler. These supply-pipes are sustained
at their front ends by the front wall of the casing D through which they pass,
while the rear ends of the pipes are closed by screw-caps which abuts the rear
wall of the casing and are held thereto by screws n² passed through the casing from
the outside into the caps. Suitable cocks or valves n control feed of gas to the
pipes N and the burners from a service-pipe O which preferably ranges along the
front of the casing D and may be extended laterally to either or both sides of
the broiler to supply one or more extra broilers placed at one or both sides of the
one shown. Doors d d are provided at the front of the casing D one at each
side of the broiling-chamber, and allow introduction of a match or taper to light
the gas at the burners. Supporting the supply-pipes N N and their burners from
the casing or frame D of the broiler, as above described, has disadvantages as
regards convenience and cheapness of manufacture and adjustment of the parts of
the broiler, which I purpose obviating by connecting the gas-supply pipes and
burners only to the base of the broiler and as shown in Figs. 12, 13, 14 and 15 of
the drawings, and next described. In this construction the bottom plates
the two lower parts H H of the air-superheating chamber H of the broiler are
cast in one piece with the base-frame D³ which has a central opening allowing
drip from the grid to fall into the final receiver F below the broiling-chamber.
The legs of the broiler are also preferably cast upon or in one piece with the base-
frame, upon which, around each bottom-plate. portion is cast an upwardly-
projecting flange 13 and upon or around these flanges the two opposite side parts
of the upper casing or frame D are fitted and secured by bolts or otherwise to
allow removal of the casing at pleasure for access to the burners. The burners J
of which four are shown for each fire-chamber, are in this case held to a pipe N¹
which has end drop-pipe fittings n³ ³ which are secured to the bottom plates
of the respective air-superheating chambers. The rear fittings n³ are closed at
their lower ends by caps n applied beneath the plates ; but the front fittings n³
are coupled to branch pipes or nipples n which are provided with cut-off valves or
cocks and are connected with a service-pipe O¹ which ranges along the front of
the base and supplies both sets of burners JJ of the broiler. Figs. 12, 14 and 15
of the drawings show that it may be preferable to incline the burners J a little
toward the cooking-walls e e of the fire-chambers to give the burner-flames better
effect in heating these walls; and Fig. 13 shows that the front extension fƒ³ fe
of the drip-pan F³ not only catches fat which drips from the grid, but it also
guards the gas-supply or service pipes O¹n from the drip which the front

page_text: ledge-plate shown in Fig. 2 of the drawings and placed below the gas-supply pipes
will not do.
The construction of the two independent side cooking-chambers B B is shown in
Figs. 1, 3, 4 and 5 of the drawings, and will be described as follows: Each
chamber is made in box form, and preferably with a neat outer side wall band
with two opposite or front and rear walls b¹ and a top wall or plate 2. The
chamber-walls may be made in one or more pieces of cast or sheet metal and may
be fastened in any suitable manner to the side-walls of the broiler-casing D which
thus form the inner walls or sides of the two auxiliary cooking-chambers BB
which, however, may have their own inner walls, if desired. The top of each
chamber B is preferably provided with two holes, over which are placed the usital
skeleton or spider frames onto which vessels containing water to be heated or
foods to be boiled with water or other liquid will be placed.
A gas or fluid fuel supply pipe P branches upward from the common service-
pipe and extends along under each of the auxiliary cooking-chambers B Band
is provided with cocks or valves p p controlling supply of fluid fuel to burners R R
connected to the pipe one under cach of the spiders 63. These burners are
preferably improved Bunsen burners, like the ones J used in the broiler and
hereinbefore described, except that they have a round-mouthed tube or stem/
from which the burner flames through the opening above it and directly onto the
boiling or frying vessel which may be placed on the spider frame.
At or near the lower end of each of the auxiliary cooking-chambers Ban
opening or openings 9 is or are made in the casing D to establish communication
between the adjacent air-superheating chamber H of the broiler and the interior of
the chamber, and a suitable damper is provided to control passage of super-
heated air through the opening 9 from the chamber H to the one B or to prevent
admission of air from one to the other at will. When the broiler is not in use and
boiling or frying is done at either or both of the auxiliary cooking-chambers B B,
the damper will be adjusted by operating its forwardly-extending stem 6 to
close the opening or openings 9 to prevent passage of hot air or gases from the
auxiliary chamber in use to the air-superheating chamber H of the broiler; but
when the broiler is in use the damper 6 will be adjusted to open the passage or
passages 9 leading to the auxiliary cooking-chamber it is desired to use, whereby
some of the superheated air may pass from the broiler-chamber H into the
chamber B and to the burners R to supply them with superheated air and increase
their efficiency to a degree not possible should they be supplied only by atmo-
spheric air admitted to the auxiliary cooking-chamber.
The oven C which rests on top of the broiler A when baking is to be done,
is made with double walls or an inner wall which forms the oven proper or
baking-chamber, and an outer-casing c' which is open at the bottom or is bottom-
less, and rests by its lower strongly-wired edge directly upon the top plate of the
broiler, from the openings of which the covers have been removed to allow hot
products from the broiler-chamber d² to rise into the space c' between the
chamber e and casing to quickly and thoroughly heat the baking-chamber, it
being understood that when the oven is used a damper S fitted in the pipe or flue i
will be closed, as shown in Fig. 2 of the drawings, to cut off outlet of hot products
through the passage to which the flue-box. I is fitted, and compel all the hot
products escaping from the outlets of the two-fire-chambers EE into the
chamber a² of the broiler to pass through the passage between the oven-walls ce
on its way to the pipe i which they enter through a short pipe or collar T fitted to
the oven-casing and the smoke-pipe. A partition & fitted between the rear and
side double walls of the oven, except at two points near the front of the oven,
compels all the hot-products to pass entirely around the space in the oven-walls
to uniformly heat the baking-chamber before escaping at the outlet T into the
waste-pipe. Suitable shelves c' are provided in the oven, a front door gives
access to the baking chamber, and handles eat opposite sides allow convenient
carriage and adjustment of the entire oven structure.

page_text: In view of the aforesaid general description a comparatively brief explanation
of the modified cooking structures shown in Figs. 17, 18 and 19 will suffice.
Fig. 17 shows how three broilers A each made substantially as above described.
are placed side by side. The caps are set over the outer side and rear openings
of the two outside broilers and are removed from adjacent or opposing openings d
of the three broilers, which are connected by the short pipe collars. This
coupling of the three broilers brings the upper hot-product chambers of all of
them into communication, so that hot products from the opposing fire-chambers of
all three broilers find an outlet into one common chamber and from a smoke-box I
and pipe connected at the rear opening d³ of the middle broiler. In this con-
struction purpose using one common top-plate which is continuous over the
hot-product chambers of all three broilers and will have a number of holes
provided with lids to allow miscellaneous cooking by boiling or frying on the entire
top of the apparatus; but the coupled broilers may each have an independent top-
plate, if desired. To lead the fumes from all three broiling-chambers to the
common outlet I i, auxiliary dampers K' K' are fitted at the inner side walls of the
caps or.interior hoods M M of the two outside broilers.
In Fig. 18 of the drawings I show three broiling-chambers FF F, having thin
opposing cooking-walls e e and all combined in one outer casing D and heated by
ordinary Bunsen burners U flaming into the fire-chambers. In this construction
the vertical partition or wall ² used in the broiler A first described herein, is
omitted, and there are but four fire-chambers to heat all three broilers. The two
outside fire-chambers E E each have a rear wall e apertured at e² for inlet of
superheated air from the chamber H which also supplies superheated air directly
to the burners to maintain combustion. The two intermediate fire-chambers EE
are formed between the walls ee of adjacent broiling-chambers F, and the
burners U flaming into these inner fire-chambers E will be more numerous or
more powerful than those heating the two outer fire-chambers E so as to heat the
cooking-walls ee of two adjacent broiling-chambers F F. In this construction
the upper hot-product chamber d is continuous over the fire and broiling
chambers and has a common outlet at I to a flue or chimney and is provided
with a top plate having holes and covers to allow boiling or frying on top
of the apparatus.
Extra dampers K¹ K' are used on the two end caps or interior hoods M M which
with the center cap allows discharge of fumes from all three broiling-chambers
into the common smoke-flue I i.
In Fig. 19 is shown a single broiler, like the one A hereinbefore described,
except that the interior wall or partition 2 is not used. In this modified con-
struction the atmospheric air enters at the holes into the chamber H and is
superheated therein, and then for the most part passes downward into the lower
combustion chambers H and thence rises past the burner-tips into the fire-
chambers E while a portion of the air superheated in the outer chamber H
passes into the fire-chambers through the apertures in the walls e¹ and beyond
the points of ignition of the burners to assure perfect combustion, substantially
as hereinbefore described, for the broiler having the partition wall. Ordinary
Bunsen burners U. are shown in the fire-chambers to heat the opposing cooking.
walls ee for broiling substances placed in one or two grids & sustained in the
broiling chamber F of the apparatus.
.
It will be noticed that in the preferred and modified constructions of the
broiler its operation is substantially the same-that is to say, meats or fish of
any kind cut or divided in the usual manner for cooking by broiling and placed in
the grid or grids G hung in broiling-chamber F between the opposing walls e e of
the two contiguous fire-chambers, will be broiled evenly and thoroughly, cight to
ten minutes only being required to broil the thickest beefsteak or mutton-chop,
which is cooked through from both sides at once and so quickly that the juices are
not allowed to escape with the fat drippings. The auxiliary side cooking
chambers B B are also most effective when supplied with superheated air coming

page_text: through the side openings 9 of the broiler casing to supply the Bunsen burners R
used in these chambers. The oven C while being very similar in construction to
other ovens or warming chambers of like general character, is made very efficient
and economical when combined with the improved broiler and utilizing as a
heating agent the very hot gases passing from the fire-chambers of the broiler
in the manner hereinbefore described. When the oven is removed from the
broiler, an ordinary flat cake-griddle may be used on top of the broiler for baking
wheat or other pan or griddle cakes, while meats or fish are being cooked in the
broiling-chamber.
As regards certain novel useful combinations of parts of my invention, it is
immaterial whether the opposing contiguous cooking-walls or plates forming a
broiling-chamber between them are the opposing inner walls of two independent
contiguous fire chambers or are simple plates to be heated in any approved manner
to cook by radiation substances placed between them.
I am also not limited to the use of fluid-fuel burners as sources of heat with
certain combinations of elements of my invention, as will readily be understood.
The difference between a broiling and a roasting or baking operation is very
material and quite differently-organized apparatus are required to effect these
distinct operations.
In broiling, very quick cooking of comparatively thinly-cut meats or other food
products is necessary and directly over or near to very hot fires or surfaces, while
roasting or baking, requiring a far longer time, is performed on comparatively
thick or large joints of meat or loaves of bread or other substances. Hence in
broiling food products at or from both sides at once two contiguous or quite closely
set opposing and very hot fires or cooking-walls are necessary; but between such
contiguous cooking-walls ordinary roasting or baking could not be performed
without burning the outside of the food and leaving its interior uncooked, thereby
spoiling it. For roasting or baking, the side walls of ordinary stove or range ovens
are necessarily set much farther apart than the opposing cooking-walls of the
broiling-chambers of my apparatus, which are separated about from four to six
inches, and stove oven walls must not be heated to so high a temperature as
the broiler-cooking walls. This relative difference in the sizes or widths of the
broiling-chamber and baking or roasting oven, as also the higher temperature of
the broiling-chamber side or cooking walls, will be manifest on inspection of Fig. 3
of the drawings.
1 again remark that the making of the contiguous opposing cooking-walls of my
apparatus readily removable from their supports in the casing or frame, to allow
easy renewal of the walls when burned out by the fires or sources of heat, is an
important feature of the invention.
I am not aware of any prior apparatus having readily removable cooking-walls,
or such walls forming between them a broiling-chamber from which gases generated
at or by the sources of heat are excluded to prevent contamination of the food
being broiled in the chamber.
Another special feature of the invention consists in providing such readily
removable opposing cooking-walls of the broiling-chamber with supports, such as
ribs, ledges, or shoulders on which one or more food-holding grids may be
sustained in the chamber between the cooking-walls.
As regards some features of the invention, what is herein meant by "readily
removable opposing cooking-walls of the broiling-chamber" is such walls not
necessary fitted to slide into and out from their supports, but cooking walls or
plates which may be readily removed for renewal of them without disorganizing,
cutting, damaging, or destroying adjacent parts of the apparatus.
I do not herein broadly claim the two contiguous fire-chambers forming between
them a broiling chamber having substantially imperforate opposing contiguous
cooking-walls and surmounted by an upper chamber receiving and giving outlet to
the hot products of the fire-chambers, as these features are shown and claimed in.
another application of even date herewith, by George Noakes and James Gibbons..

page_text: Hence this application claims these features as modified by my later improve-
ments providing for easy and quick removal of the contiguous opposing cooking-
walls or plates of the broiling-chamber, and also providing for superheating of the
air which maintains combustion in the fire-chambers and whereby increased
convenience, economy and safety in operating the apparatus are assured.
The above-named application also shows and claims a series of broiling-chambers
arranged alternately with a series of contiguous fire-chambers and beneath a
common-hot-product chamber. Hence this construction is claimed herein only in
combination with later improvements providing for the important addition of the
air-superheating feature or function relatively with the sources of heat in the fire-
chambers of this multiple broiling-chamber apparatus.
Neither do I broadly claim herein the construction of the broiler-grid (in or of
itself as a new article of manufacture. The general claim herein made for the grid
is therefore limited to the combination of it with the peculiarly-arranged cooking-
walls of the broiling-chamber, whereby it is sustained centrally between them in
proper operative position.
The term "imperforate "as herein applied to the removable cooking-walls of the
broiling-chamber is not to be construed in its strictest sense, but is to be con-
sidered as meaning substantially imperforate, so as not to allow passage of injurious
gases from the sources of heat through them into the broiling-chamber upon
the food.
Having now particularly described and ascertained the nature of my said inven-
tion, and in what manner the same is to be performed, declare that what I
claim is :-
1. A cooking apparatus made with a broiling-chamber having opposing con-
tiguous readily-removable cooking-walls, substantially as described.
2. A cooking apparatus made with a broiling-chamber having opposing, con-
tiguous, readily-removable, and imperforate cooking-walls and sources of heat
behind said walls, substantially as described.
3. A cooking apparatus made with a broiling-chamber having opposing con-
tiguous readily-removable cooking-walls provided within the chamber with supports
for food-holding grids, substantially as described.
4. A cooking apparatus made with a broiling-chamber having opposing con-
tiguous readily removable, and imperforate cooking walls provided within the
chamber with supports for food-holding grids, sources of heat being arranged
behind said cooking-walls, substantially as described.
5. A cooking apparatus made with a casing or frame, opposing, contiguous, and
removable cooking-walls sliding therein and forming a broiling-chamber between
them, and sources of heat next said cooking-walls, substantially as described.
6. A cooking apparatus made with two contiguous fire-chambers having thin
opposing walls which are readily removable from their supports and form cooking-
walls of an intermediate broiling-chamber, and sources of heat within the fire-
chambers, said fire-chambers having refractory heat deflecting outer-walls, substan-
tially as described.
7. A cooking apparatus made with two contiguous fire-chambers forming a
broiling-chamber between their opposing inner cooking-walls, said fire-chambers
being contracted toward their tops, substantially as described.
8. A cooking apparatus made with two contiguous fire-chambers forming a
broiling-chamber between their opposite inner cooking-walls which are substantially
vertical and parallel, said fire-chambers having rear walls which lean inward and
contract them toward their tops and throw the heat against the inner cooking-walls,
substantially as described.
9. A cooking apparatus made with two contiguous fire-chambers forming a
broiling-chamber between their opposing inner cooking walls which are thinner than
their outer walls, said outer walls being set to contract the fire-chambers. toward
their tops and throw the heat against the cooking-walls, substantially as described.

page_text: 10. A cooking apparatus made with two contiguous fire-chambers forming a
broiling-chamber between their opposing cooking-walls, the hot-product outlets of
the fire chambers being located toward the front entrance of the broiling-chamber,
substantially as described, whereby the opposing cooking-walls of the fire-chambers
will be evenly heated for their entire width, as set forth.
11. A cooking apparatus made with an outer casing or frame, two contiguous
fire-chambers in said casing and having opposing cooking walls forming a broiling-
chamber between them, said casing also having an upper chamber receiving and
leading off hot products from both fire-chambers, the broiling-chamber having an
apertured upper portion forming an outlet, and a damper fitted thereto and con-
trolling escape of smoke, heat, and odours from the broiling-chamber to the upper
chamber, substantially as described.
12. A cooking apparatus made with an outer casing or frame, two contiguous
fire-chambers in the casing and forming a broiling-chamber between them, said
casing having another chamber receiving and leading off the hot products of both
fire-chambers, combined with an interior cap or hood placed in the hot-products
chamber above the broiling-chamber and receiving the fumes therefrom and con-
ducting them to the flue-outlet, said interior cap preventing the hot products of the
lire-chambers from cutering the broiling-chamber, substantially as described.
13. A cooking apparatus made with an outer casing or framic, two contiguous
fire-chambers in the casing and forming a broiling chamber between them, said
casing having another chamber receiving and leading off the hot products from
both fire-chambers combined with an interior cap or hood open at both ends and
placed in the hot-products chamber above the broiling-chamber and receiving the
fumes directly therefrom and conducting them to the flue-outlet, and a front fume-
collecting hood communicating with the interior cap or hood which traverses the
hot products chamber, substantially as described.
14. A cooking apparatus made with two contiguous fire-chambers having opposing
cooking-walls forming a broiling-chamber between them, the back or outer walls of
said fire-chambers having facial corrugations which retard passage of hot products
through the fire-chambers, substantially as described.
15. A cooking apparatus made with two contiguous fire-chambers having opposing
cooking-walls forming a broiling-chamber between them, the back or outer walls of
the fire-chambers leaning inward to contract said chambers toward their tops, said
outer leaning walls having facial corrugations which retard passage of hot products
through the fire-chambers, substantially as described.
16. A cooking apparatus made with contiguous opposing cooking-walls forming
between them a vertical broiling-chamber, and sources of heat behind said walls,
the broiling-chamber having a downward extension provided at its side walls with
ledges or shoulders, combined with a removable drip tray or funnel on said
shoulders, practically closing the bottom of the broiling-chamber, substantially as
described.
17. A cooking apparatus made with a vertical broiling-chamber having a down-
ward extension provided at its side walls with ledges or shoulders, combined with a
removable drip tray or funnel held between said shoulders and provided with a
front extension beyond the broiling-chamber, said shoulders preventing tipping of
the drip tray or funnel by weight or pressure on its extended front portion, substan-
tially as described.
18. A cooking apparatus made with two contiguous fire-chambers having opposing
inner cooking-walls forming a broiling-chamber between them, an outer casing
forming an air-superheating chamber behind each fire-chamber, each superheating-
chamber having openings admitting atmospheric air and other openings discharging
said air when superheated into the fire-chambers to maintain combustion therein,
substantially as described.
19. A cooking apparatus made with two contiguous fire-chambers having opposing
inner cooking-walls forming a broiling-chamber between them, fluid-fuel burners
flaming into said fire-chambers, and outer casing forming an air-superheating

page_text: chamber behind each fire-chamber, and each superheating-chamber having openings
and admitting atmospheric air and other openings discharging said air when super-
heated into the fire-chambers to maintain combustion at the burners, substantially
as described.
20. A cooking apparatus made with an outer casing or frame, two contiguous
fire-chambers therein having inner cooking-walls forming a broiling-chamber
between them, said casing having an upper chamber receiving the hot products of
both fire-chambers and also forming an air-superheating chamber behind each fire-
chamber and provided with openings admitting atmospheric air to the superheating-
chambers, and the fire-chambers having other openings admitting superheated air
to maintain combustion therein, substantially as described.
21. A cooking apparatus made with an outer casing or frame, two contiguous
fire-chambers therein. having opposing inner cooking-walls forming a broiling-
chamber between them, fluid fuel burners flaming into said fire-chambers, the casing
having an upper chamber receiving the hot products from both fire-chambers, said
casing also forming an air-superheating chamber behind each fire-chamber, and
provided with openings admitting atmospheric air to the superheated-chambers, and
the fire-chambers having other openings admitting superheated air to maintain
combustion at the burners, substantially as described.
22. A cooking apparatus made with two contiguous fire-chambers having opposing
inner cooking-walls forming a broiling-chamber between them, an outer casing
forming an air-superheating chamber behind each fire-chamber, each of said air-
superheating chambers provided with an intermediate wall or partition and bottom
openings at each side of the partition and each fire-chamber having an opening
through it beyond the burning fuel, substantially as described, whereby the air
raised in temperature in the superheating chambers will be discharged into the fire-
chambers both at or adjacent to and beyond the fires to assure practically perfect
coinbustion at a high temperature in the two opposing fire-chambers, as set
forth.
23. In a cooking apparatus, the combination, with opposing contiguous cooking
walls or plates forming a broiling-chamber between them and ledges or shoulders
forming separate or independent supports on the respective cooking-walls within
the chamber, of a grid having at its opposite side frames or parts outward lateral
projections or extensions resting on the cooking-wall supports and sustaining it
vertically within the broiling-chamber, substantially as described.
24. A cooking apparatus made with opposing readily-removable cooking walls
or plates forming the inner sides of contiguous fire-chambers and providing a
broiling-chamber between them, said removable cooking-walls provided, respectively,
with separate or independent ledges or shoulders forming supports within the
broiling-chambers, combined with a grid having at its opposite side frames or parts
outward lateral projectious or extensions resting on said cooking-wall supports and
sustaining the grid vertically within the broiling-chamber, substantially as
described.
25. A cooking apparatus made with two or more broiling-chambers and fire-
chambers at both sides thereof, all arranged within an outer casing or frame and set
back therefrom to form an air-superheating chamber or chambers next the fire-
chambers, said casing provided with openings admitting atmospheric air, and the
fire-chambers having other openings admitting the superheated air to maintain
combustion, substantially as described.
26. A cooking apparatus made with two or more broiling-chambers and fire-
chambers at both sides thereof, all arranged within an outer casing or frame and
set back therefrom to form an air-superheating chamber or chambers next the fire-
chambers, said casing provided also with openings admitting atmospheric air, and
the fire-chambers having other openings admitting the superheated air to maintain
combustion, said casing also having an upper or outer chamber into which the hot
products of all the fire-chambers discharge to find outlet and upon the top of which
upper chamber cooking may be done, substantially as described.

page_text: 27. A. cooking apparatus made with two contiguous fire-chambers having opposing
inner cooking-walls forming a broiling-chamber between them, an outer casing
forming an air-superheating chamber behind the fire-chambers and having openings
admitting atmospheric air and other openings discharging said air when superheated
into the fire-chambers to maintain combustion therein, and an auxiliary cooking-
chamber at one or both sides of the broiler-casing and provided with a source of
heat, said casing having openings discharging superlicated air into the auxiliary
cooking-chamber or chambers to maintain combustion therein, substantially as
described.
28. A cooking apparatus or broiler made with a casing or frame, contiguous
opposing cooking walls therein, forming a broiling-chamber between them, sources
of heat for said cooking-walls within the casing, said casing provided with side
openings, adapted for connection of an outlet flue or pipe, and caps adapted to close
the disused side openings, substantially as described, whereby two or more of the
broilers may be coupled together and discharge their hot products at one flue, as
set forth.
29. A cooking apparatus or broiler made with a casing or frame, two contiguous
fire-chambers therein having opposing inner cooking walls forming a broiling-
chamber between them, the casing having an upper chamber receiving and carrying
off the hot products from both fire-chambers, said casing provided at the hot-
products chamber with side openings adapted for connection of an outlet flue or
pipe, and caps adapted to close the disused side openings, substantially as
described.
Tad his 19h day of Novaniu 1901
JAMES GIBBONS.
Haseltine, Lake & Co.,
45, Southampton Buildings, London, Agents for the Applicant.