Improvements in and applicable to Bakers' Ovens.
Year: 1890

page_text: Date of Application, 15th Aug., 1890
Complete Specification Left, 14th May, 1891-Accepted, 27th June, 1891
PROVISIONAL SPECIFICATION.
Improvements in and applicable to Bakers' Ovens.
I, GEORGE DAVIES, of Abergavenny, in the County of Monmouth, Engineer,
do hereby declare the nature of this invention to be as follows:-
My invention relates to bakers' ovens.
It is well known that a baker's oven is best heated by bringing the fire directly
into the inside of the oven whilst the best results as regards baking are obtained in
an oven which is heated by flues.
In using internally fired ovens however it is necessary to remove the fire before
introducing the material to be baked and after the baked material has been removed
it is necessary to re-heat the oven before it is suitable for further use.
The object of my invention is to provide means whereby such an internally fired
oven may be used in a practically continuous manner and to this end it consists
essentially in arranging a furnace in such a position that the heat therefrom may be
directed into the oven or passed through a flue around the oven.
In carrying out my invention 1 advantageously place the furnace at one side of
the oven and at the back of the furnace I arrange a damper which can he readily
raised and lowered, for instance, by means of a chain and weight, to establish
communication between the furnace and the interior of the oven and to cut off such
communication. From the roof or one side of the furnace extends a flue which
passes in any desirable manner around the oven to the chimney which flue is also
provided with a damper.
With this construction it is obvious that when the damper at the back of the
furnace is raised and the flue damper closed the heat from the furnace will pass
directly into the oven whilst when the first mentioned damper is closed and the flue
damper opened the heat will pass through the flue to the chimney.
After a batch of bread or the like has been baked and removed from the oven it
is only necessary to direct the heat from the furnace to the interior of the oven
whereby the latter will be quickly reheated and made ready for the introduction of
a fresh batch.
My improvements are applicable not only to single ovens but to two or more
ovens arranged in series.
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in and applicable to Bakers' Ovens.
I, GEORGE DAVIES, of Abergavenny, in the County of Monmouth, Engineer,
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 bakers' ovens.
It is well known that the best results as regards baking are obtained by bringing
the fire directly into the inside of the oven.
In using internally fired ovens, however, it is necessary to remove the fire before
introducing the material to be baked and after the baked material has been removed
it is necessary to re-heat the oven before it is suitable for further use.
077

page_text: The object of my invention is to provide means, whereby such an internally fired
oven may be used in a practically continuous manner, and to this end it consists
essentially in arranging the furnace and flues in such a manner that the heat may be
directed into the interior of the oven or passed direct to the chimney.
In order to enable my invention to be fully understood I will describe how it
can be carried into practice by reference to the accompanying drawings, in
which-
Figure 1 is a front elevation of a baker's oven constructed according to my
* invention:
Figure 2 is a horizontal section partly in plan, the section being taken on the
line AB of Figure 1:
Figure 3 is a longitudinal section partly in elevation, the section being taken on
the line C D of Figure 1:
Figure 4 is a similar view the section being taken on the line EF of Figure 1:
Figure 5 is a transverse section on the line G H of Figure 2:
Figure 6 is a horizontal section partly in plan, the section being taken on the
line J of Figure 4.
Similar letters in all the figures indicate similar parts.
In carrying out my invention I advantageously place the furnace a to one
side of the oven, as shewn, and at the back of the furnace I arrange a damper b
working in a guide-box c and adapted to be raised and lowered by means of a
weighted lever having its fulcrum at e and attached to the bottom of the
damper at, or by other suitable means so as to establish or cut off communi-
cation between the furnace and the interior or baking chamber g of the oven.
is the main flue opening into the baking chamber g and provided with a
damper i for closing the communication therewith. is a boiler for the supply
of steam and hot water.
From the furnace a extends a flue passing up the sides and around the
back of the boiler ; and across the front of the oven to the main flue h, which
it enters at a point above the damper i. 1, are dampers for closing the
flue k.
is the door of the baking chamber g m is the furnace door, and n is a
flue for the escape of steam, smoke and sulphur when the baking chamber door
is opened.
With this construction it is obvious that, when the damper at the back of
the furnace is lowered, the main flue damper i opened and the dampers 1,
closed, the heat from the furnace will pass directly into the baking chamber g of
the oven, whilst, when the dampers and are closed and the dampers, l'are
opened, the heat will pass through the flues & and to the chimney.
When baking with my improved oven the damper being down, as shown in
Figure 3, the damper i open and the fire having been lit and the oven thoroughly
heated, the damper must be raised by means of the lever d in order to shut
off the fire from the baking chamber and the damper must be closed. The
dampers must be then opened so as to keep the fire burning and the batch
of bread or the like is placed in the baking chamber g After it has been
baked and taken out of the oven the damper 6 is lowered, the damper i opened
and the dampers 1, I closed so as to direct the heat from the furnace a to the
interior of the oven, whereby the latter will be quickly reheated and made
ready for the introduction of a fresh batch and so on." I thus provide what may
be termed a continuous internally fired oven.
When applying my improvements to ovens having two or more decks, I
provide an additional flue leading from the furnace to the upper oven which is
also in communication with the main fluc, suitable dampers of course being
employed so that, when one oven has been heated, the fire can be immediately
shut off and the heat directed into the other oven or turned direct into the main
Hue.

page_text: Or, as will be evident, the improvements can be applied to several ovens
arranged in rows, or to existing internally fired ovens.
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. Arranging the furnaces and flues of internally fired bakers' ovens in such
a manner that the heat can be directed into the interior of the oven or passed
direct into the chimney, so as to allow of the oven being used for baking in a
practically continuous manner, substantially as hereinbefore described.
2. In an internally fired baker's oven the combination with dampers arranged
so as to shut off the baking chamber from the furnace and main flue, of a flue
leading direct from the furnace to the main flue and provided with suitable
dampers for the purpose set forth and substantially as hereinbefore described and
illustrated in the accompanying drawings.
3. The improved baker's oven hereinbefore described and illustrated in the
accompanying drawings.
Dated the 12th day of Mov 1901
G. F. REDFERN & Co.,
4, South Street, Finsbury, London, Agents for the Applicant.