Improvements in Cooking Ranges or Stoves, and Apparatus in connection therewith.
Year: 1894

page_text: Date of Application, 1st Dec., 1894
Complete Specification Left, 20th Mar., 1895-Accepted, 11th May, 1895
PROVISIONAL SPECIFICATION.
Improvements in Cooking Ranges or Stoves, and Apparatus in
connection therewith.
I, KONSTANTIN NICOLAUS NENADOVITCH of No. 28 Allegasse IV, Vienna,
Austria, Retired Captain of the Servian Army, do hereby declare the nature of
this inveution to be as follows:-
-
My invection relates to an improved construction of cooking ranges or stoves,
whereby meat, poultry &c. can be roasted, broiled or grilled by direct fire heat in
a shorter time and with a better flavour than is possible with ranges of known
construction.
For this purpose the fireplace or furnace is separated from the roasting or
broiling chamber by means of a perforated plate or wire gauze surface so that the
radiated heat can penetrate directly into the chamber and act upon the meat while
the combustion gases and smoke are prevented from entering the chamber by the
chimney draught. When required to entirely enclose the roasting chamber so as
to convert it into a baking oven, a solid plate is slid in front of the perforated plate
or wire gauze.
The fire place or furnace preferably has two grates arranged one above the
other, the upper one being removeable, so that when only a small fire is required
this is laid on the lower grate only, and when much heat is required fires are made
on both grates.
The roasting or baking chambers may be arranged either on one side only of the
fire place or on both sides. The front doors are made with holes or notches in
their edges or in the edge of the framing through which spits can be passed when
it is required to roast on spits, the inner ends of these being made to take a bearing
in recesses provided in the opposite back wall of the chamber. The said holes are
covered by small shields when not in use.
The cooking chambers are surrounded by flues communicating with the fire and
the chimney and provided with dampers in the usual manner, for causing the
flames and hot gases to circulate round the chambers in a regulated manner, or for
cutting them off entirely and causing the draught to pass from the fire direct to the
chimney flue.
The tops of the said chambers are preferably made to open upward on hinges,
so that the meat &c. can be inspected and basted from time to time during the
cooking process.
The tops may also be used as hot plates for boiling &c.
The casing of the range may either be entirely of iron, or it may be partly
built up of brickwork.
In combination with the above described roasting chamber I employ a grilling
apparatus arranged as follows. Two rectangular gratings or grids are pivotted
together at one of their sides so as to stand their opposite sides in an inverted
V form upon bars carried horizontally by a pan, the grids being held at any angle
apart by a notched bar pivotted to the one grid and hooking on to the other. To
the pivots of the grids is also pivotted a third grid which can be turned over so as
to lie either on the one grid or the other. The meat to be cooked is laid between
this loose grid and one of the fixed ones, so as to be held between them while being

page_text: cooked, the apparatus being inserted into the cooking chamber in such a position
that the inclined grid with the meat upon it faces the perforated plate or wire
gauze of the chamber.
100
ABEL & IMRAY,
Agents for the Applicant.
Improvements in Cooking Ranges or Stoves, and Apparatus in
connection therewith.
I, KONSTANTIN NICOLAUS NENADOVITCH, of No. 28 Allegasse IV., Vienna,
Austria, Retired Captain of the Servian Army, 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 :-
My invention relates to an improved construction of cooking ranges or stoves,
whereby meat, poultry &c. can be roasted, broiled or grilled by direct fire heat in
a shorter time and with a better flavour than is possible with ranges of known
construction.
For this purpose the fire place or furnace is separated from the roasting or
broiling chamber by means of a perforated plate or wire gauze surface so that the
radiated heat can penetrate directly into the chamber and act upon the meat while
the combustion gases and smoke are prevented from entering the chamber by the
chimney draught. When required to entirely enclose the roasting chamber so as
to convert it into a baking oven, a solid plate is slid in front of the perforated
plate or wire gauze.
The fire place or furnace preferably has two grates arranged one above the
other, the upper one being removeable, so that when only a small fire is required
this is laid on the lower grate only, and when much heat is required fires are made
on both grates.
The roasting or baking chambers may be arranged either on one side only of the
fire place or on both sides. The front doors are made with holes or notches in their
edges or in the edge of the framing through which spits can be passed when it is
required to roast on spits, the inner ends of these being made to take a bearing in
recesses provided in the opposite back wall of the chamber. The said holes are
covered by small shields when not in use.
The cooking chambers are surrounded by flues communicating with the fire
and the chimney and provided with dampers in the usual manner, for causing
the flames and hot gases to circulate round the chambers in a regulated manner,
or for cutting them off entirely and causing the draught to pass from the fire direct
to the chimney flue.
The tops of the said chambers are preferably made to open upward on hinges,
so that the meat &c. can be inspected and basted from time to time during the
cooking process.
The tops may also be used as hot plates for boiling &c.
The casing of the range may either be entirely of iron, or it may be partly built
up of brickwork.
In combination with the above described roasting chamber I employ a grilling
apparatus arranged as follows. Two rectangular gratings or grids are pivotted
together at one of their sides so as to stand their opposite sides in an inverted
V form upon bars carried horizontally by a pan, the grids being held at any
angle apart by a notched bar pivotted to the one grid and Looking on to the
other. To the pivots of the grids is also pivotted a third grid which can be
turned over so as to lie either on the one grid or the other. The meat to bo

page_text: cooked is laid between this loose grid and one of the fixed ones, so as to be held
between them while being cooked, the apparatus being inserted into the cooking
chamber in such a position that the inclined grid with the meat upon it faces
the perforated plate or wire gauze of the chamber.
Ranges according to my invention are illustrated in the accompanying drawings,
in which
Fig. 1 is a perspective v
side of the furnace or comb
'
of the range with a roasting chamber on the one
.ion chamber. Fig. 2 is a vertical section and Fig. 3 is
a horizontal section of the .ame.
Fig. 4 is a perspective view of a range with two roasting chambers (one on each
side) Fig. 5 is a horizontal section of the same.
Fig. 6 is a vertical section through the furnace or combustion chamber.
Fig. 7 is a perspective view of a combination of an ordinary range with my
improved range.
Figs. 8, 9 and 10 represent in front view, plan and side view an arrangement as a
substitute for the spit for roasting.
The range consists of the combustion chamber A and the roasting chamber B,
separated by a perforated plate a in front of which may be put when desired a
slide plate b.
The combustion chamber is made with two superposed grates c and d. The
upper grate d is supported by two cross bars ee, which may be drawn out laterally,
so that the grate d can be turned down and removed through the door when less
fire is desired.
The roasting or frying chamber B forms a separate compartment which can be
closed by doors and separated from the combustion chamber by a perforated plate a
and a plate b not perforated.
The rear wall, the other side wall, the lid and the bottom have double walls, so
that the hot gases surround the frying or roasting chamber on all sides.
The front doors f of the roasting chamber are provided with openings f¹ through
which may be inserted spits, having their second bearings in holes f in the
rear wall.
The holes when not in use may be closed by pivotted covers f³. The side of
the roasting chamber next the combustion chamber is supported by an open
bracket g, so that the hot gases may pass through a slot g' of the bracket.
When meat is to be roasted on the spit, the slide plate 6 is partly or wholly
drawn out, so that the fire acts directly through the perforated plate on the meat.
When this chamber however is used for frying or for ordinary roasting the
plate is inserted.
The oven or range plate above the roasting chamber is preferably arranged so
that it can be turned upwards in order to allow the process of roasting to be
observed from time to time or to serve the meat with fat or butter. In order
to hold up the plate, it may be provided with a supporting strut k (Fig. 4).
Behind the grates c and d is arranged a chamber provided with a slot /¹
(Fig. 3) opening to the hollow space in the rear wall through which the hot gases
may pass into the space around the roasting chamber.
In the modification Figs. 4-6 the roasting or frying chambers B B are arranged
in a similar manner on both sides of the combustion chamber. The top plate h
may be also used for boiling or cooking purposes. The internal construction is the
same as in Figs. 1-3, only that on both sides of the combustion chamber are
arranged perforated plates and slide plates.
The chimney m passes either above or through the chamber I.
In Fig. 7 is illustrated the combination of an ordinary range with my improved
range system Figs. 1-3 but it is obvious that it may combine also with Figs. 4-6.
Instead of spits I may also employ the gridiron arrangement shewn in Figs. 8-10.
It consists of two grids n n', which can be turned about a common axis and are
connected by rods p inserted through eyes o o o'o', and are also connected to the
pan s.

page_text: A toothed rack q pivotted on the one grid n' and engaging a pin q¹ of the other
grid n serves to bold the grids in the position to which they may be adjusted.
A thin grid may be folded down on either side so as to hold the meat between
it and the grid n or n' and the whole can then be put into the roasting chamber
the meat presented towards the perforated plate a.
The pan s is preferably made with feet and is provided at one corner with a
spout.
Having now particularly described and ascertained the nature of this inven-
tion and in what manner the same is to be performed, I declare that what I
claim is :-
:-
1. A cooking range constructed and operating substantially as described with
reference to Figs. 1, 2 and 3 of the accompanying drawings.
2. The modified construction of range substantially as described with reference
to Figs. 4, 5 and 6.
3. The arrangement of grids, substantially as described with reference to
Figs. 8, 9 and 10.
Dated this 20th day of March 1895.
ABEL & IMRAY,
Agents for the Applicant.