Improvements in Lamp Stoves.
Year: 1890

page_text: Date of Application, 14th Jan., 1890
Complete Specification Left, 14th Oct., 1890-Accepted, 15.h Nov., 1890
PROVISIONAL SPECIFICATION.
Improvements in Lamp Stoves.
We, EDWARD ALEXANDER RIPPINGILLE and JAMES DAVEY RIPPINGILLE both of
the Aston Brook Lamp Works, Aston-juxta-Birmingham in the County of Warwick,
Lamp Manufacturers do hereby declare the nature of this invention to be as
follows:-
The invention has for its object improvements in that class of lamp stove which is
capable of boiling and of grilling or baking simultaneously or separately and the
invention consists of an arrangement of parts whereby the whole of the heat and
products of combustion passing up the chimney may be caused to pass immediately
and almost entirely to the culinary vessels placed on the top of the stove or they may
be caused first to heat the oven or chamber before passing to the underside of the top
plate of the stove.
In carrying the invention into effect we employ a chimney at one side of the stove
to receive the heat and products of combustion from one or more burners, on one side
of the chimney is an oven or chamber which may be provided with a hinged door
or the internal ledges may receive a meat tray fitted with a fixed or moveable plate
or cover at its front edge to close in the space between such tray and the top of the
oven or chamber. Between the chimney and the oven or chamber is a plate or
deflector fixed at a short distance from the side of the chimney thus forming a space
between the chimney and oven which space is open at the bottom to the outer air and
at the top to the interior of such oven or cooking chamber where a short horizontal
guard or plate directs the heated air rising through the aforesaid space in a horizontal
direction over the food in the tray or oven. This arrangement prevents too great a heat
at the side of the oven next the chimney, and the horizontal deflector distributes the
heated air throughout the oven.
Over the top of the oven or cooking chamber and of the chimney we fix a flue plate
so as to form a flue in connection with the chimney.
This plate is perforated immediately over the burner or burners and the flue
formed thereby is open at the other end to the space between the top of the oven and
the top plate. In connection with the perforations in this flue plate we employ a slide
which when in one position closes such perforations and then causes all the heat and
products of combustion passing up the chimney to be directed over the top of the oven
before passing to the underside of the top plate but when in the other position such
slide permits the greater part of such heat and products of combustion to pass directly
to the underside of the top plate or to vessels placed over apertures in the same.
As a modification we may cause part of the heat and products of combustion to pass
from the horizontal flue over the top of the oven into the latter before passing to the
space between such horizontal flue and the top plate.
In carrying this modification into effect we perforate the top of the oven towards
the back and we form a vertical flue at the back of the oven into which an opening
is made through the back plate of the oven whilst the top is open to the space under
the top plate. In connection with such modification we fit the meat tray with a cover
or plate the back edge of which fits against the back of the oven and above the
opening therethrough into the back fine. By these means when the slide at the top
of the side chimney is so placed as to direct the heat and products of combustion over
and into the oven the said heat and products of combustion first pass into the
horizontal top flue thence into the oven through the openings in the top thereof whence
they pass into the front end of the space under the cover or plate over the meat tray
and after traversing such space they pass through the opening in the back of the
oven into the back flue and thence up the latter into the space under the top plate.

page_text: By making the perforations in the top plate of the oven towards the front thereof
the cover or plate over the meat tray may be dispensed with.
Dated January 14th 1890
EDWARD ALEXANDER RIPPINGILLE.
JAMES DAVEY RIPPINGILLE.
By Harris & Mills,
23, Southampton Buildings, London, Agents.
COMPLETE SPECIFICATION.
Improvements in Lamp Stoves.
We, EDWARD ALEXANDER RIPPINGILLE and JAMES DAVEy Rippingille, both of
the Aston Brook Lamp Works, Aston-juxta-Birmingham, in the County of Warwick,
Lamp Manufacturers, 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:―
The invention has for its object improvements in that class of lamp stove which is
capable of boiling and of grilling or baking simultaneously or separately, and the
invention consists of an arrangement of parts whereby the heat and products of com-
bustion passing up the chimney, may be caused to pass immediately and almost entirely
to the culinary vessels placed on the top of the stove, or they may be caused first
to heat the oven or chamber before passing to the underside of the top plate of
the stove.
And in order that our said invention may be clearly understood and readily
carried into effect, we will proceed aided by the accompanying drawings, fully to
describe the same.
DESCRIPTION OF THE DRAWINGS.
Figure 1 is a longitudinal section and Figure 2 is a transverse section of a lamp
stove constructed according to our invention, and Figures 3 and 4 are similar views of
a modified form of such like stove.
In all the figures like parts are indicated by similar letters of reference.
We will first describe the stove represented at Figures 1 and 2.
a represents a tank and burners, which are slidden into position between guides b
and under the cone plate 62 fixed at the bottom of the chimney b; if desired
however the cone plate may be fixed to the burner and carry the plate for scaling
the air spaces, or other suitable guides and arrangements for sealing the bottom of
the chimney against the entry of air except through the burner, may however be
employed in lieu of those shown in the drawings; c is an oven or cooking chamber,
which may be provided with a hinged door, or the internal ledges c' therein may
receive a meat tray d, shown by dotted lines, fitted with a fixed or moveable plate
or cover d¹ (see Figure 2) at its front edge to close in the space between such tray
and the top of the oven or cooking chamber. Between the chimney b and the oven
or cooking chamber c is a plate or deflector e fixed at a short distance from the
side of the chimney b, thus forming a space between the chimney and oven or
cooking chamber, which space is open at the bottom to the outer air and at the top
to the interior of such oven or cooking chamber, where a short horizontal guard
or plate e' directs the heated air rising through the aforesaid space in a horizontal
direction over the food in the tray or oven or cooking chamber.
This arrangement prevents too great a heat at the side of the oven or cooking
chamber c next the chimney and the horizontal deflector e¹ more equally distributes
the heated air throughout the oven or cooking chamber.
Over the top c² of the oven or cooking chamber c and of the chimney b, we fix a
flue plate f, so as to form a flue f* in connection with the chimney b.
This plate has perforations f¹immediately over the burner or burners and the
flue f* formed by such plate is open at the other end to the space between the top c_ of the

page_text: oven or cooking chamber cand the top plate g. In connection with the perforations f¹
in the flue plate f, we employ a perforated slide f2 which, when in the position
shown in the drawing, closes such perforations f¹ and then causes all the heat and
products of combustion passing up the chimney 6 to be directed over the top ² of
the oven or cooking chamber c before passing to the underside of the top plate g but
when in the reverse position such slide 2 permits the greater part of such heat and
products of combustion to pass through the perforations f¹ in the plate f and slide f
directly to the underside of the top plate g or to vessels placed over apertures glin
the same.
The chimney b is made somewhat short of the front and back of the stove thereby
leaving small air chambers h which act to prevent waste of heat at those parts and such
chambers h, by small apertures h¹, are open to the interior of the oven or cooking
chamber c whilst they are otherwise completely enclosed.
We will now describe the modification represented at Figures 3 and 4. In this
case we cause the heat and products of combustion to pass from the horizontal
flue over the top c² of the oven or cooking chamber c into the latter before
passing to the space between such horizontal flue f* and the top plate g.
In carrying this modification into effect, we carry the perforated plate the
entire length of the stove, or we otherwise form a horizontal flue capable of being
entirely shut off by the slide f2 from the space under the top plate 9, and we make
perforations in the top of the oven or cooking chamber c towards the back part thereof,
and we form a vertical flue i at the back of the oven or cooking chamber, into which
an opening is made through the back plate of the oven or cooking chamber, whilst
the top of such fluo i is open to the space under the top plate g. In connection with
such modification, we fit the meat tray d with a cover or plate d², the back edge d³
of which fits against the back of the oven or cooking chamber just above the
opening into the back flue i.
By these means, when the slide 2 at the top of the chimney b is so placed as to
direct the heat and products of combustion over and into the oven or cooking chamber,
the said heat and products of combustion first pass into the horizontal top flue f*,
thence into the oven through the perforations c³ in the top thereof, whence they
pass into the front end d' of the space under the cover or plate d³, over the neat
tray d, and after traversing such space, they pass through the opening ct into the back
flue i and up the latter into the space under the top plate g.
By making the perforations c³ in the top plate c² of the oven towards the front
thereof, the cover or plate d² over the meat tray d may be dispensed with. The stove
represented at Figures 3 and 4 is, except as above stated, constructed similarly to that
shown at Figures 1 and 2.
Having now particularly described and ascertained the nature of our said inven-
tion, and in what manner the same is to be performed, we declare that what
we claim is :-
1. The combination with lamp stoves having a chimney and burner or burners at
one side of the oven or cooking chamber, of a plate or deflector fixed at a short
distance from the side of said chimney, so as to form a vertical air space between the
chimney and oven or cooking chamber, which space is open at the bottom to the
outer air and at the top to the interior of the oven or cooking chamber, and a short
horizontal deflector forming a space communicating with the vertical air space, and
acting substantially as herein shown and described and for the purpose stated.
2. The combination with lamp stoves of the character herein referred to, either
with or without the vertical air space at side of chimney, of a perforated flue plate
above the chimney and oven or cooking chamber, so as to form a horizontal flue in
connection at one end with the chimney, and at the other with a space between the
top of the oven or cooking chamber and the top plate of the stove, a sliding perforated
plate acting in combination with the perforations in such flue plate, and a meat
tray provided with a front plate to enclose the cooking space, substantially as herein
shown and described and for the purpose stated.

page_text: 3. The combination with lamp stoves of the character herein referred to, either with
or without the vertical air space at side of chimney, of a perforated flue plate forming
a horizontal flue above the chimney and cooking space, a perforated slide capable of
opening and closing the communication between such horizontal flue and the space
under the top plate of the stove, perforations in the top plate of the oven or cooking
space and a vertical flue at the back of the stove open at its lower end to the oven or
cooking space and at its upper end to the space under the top plate of the stove and a
covered or uncovered meat tray, substantially as herein shown and described and for
the purpose stated.
Dated this 14th day of October 1890.
EDWARD ALEXANDER RIPPINGILLE.
JAMES DAVEY RIPPINGILLE.
By Harris & Mills,
23, Southampton Buildings, London, Agents.