Improvements in or relating to Bakers' Ovens.
Year: 1897

page_text: Date of Application, 8th June, 1897-Accepted, 17th July, 1897
Improvements in or relating to Bakers' Ovens.
I, HERMANN WERNER, of 11, Panoramastrasse, Stuttgart in the Empire of Germany,
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:
Most bakers ovens heated by pipes have the drawback that in consequence of the
arrangement of the fire at the rear and the feeding opening of the hearth or floor
at the front, the loaves first inserted, and which thus remain a considerably longer
time in the oven than those last placed in the oven, are also exposed to a greater heat.
In this way an even baking of all the loaves or the like cannot be attained and this
action is particularly deleterious for small goods.
A further drawback of the arrangement of furnace hereinbefore mentioned is that
the closed pipes partially filled with water which are employed for heating,
commencing from the end which is inserted in the furnace, must have an inclination
from the rear rising to the front when, as hitherto customary, the furnace is in the
rear, that is to say a reversed inclination to the floor or hearth, which as is well
known rises to the rear from the feed opening, The consequence of this is that at
the rear part of the furnace the upper heating pipes are very close to the floor.
the front part, on the other hand, they stand at some distance from it and, as the
front wall is so to speak a cool wall whilst the rear one on the other hand is a hot wall,
or in other words is highly heated, the temperature in the rear part of the baking
chamber is considerably higher than in the front part of the same.
At
My improved arrangement entirely removes these drawbacks by the fire being
arranged in the front part of the oven and lying laterally, the openings for feeding
the furnace being arranged at the sides or at the front of the oven. Further the
heating pipes are bent at an angle and rising from the fire chamber run first across
to the oven and one half the pipes lying over the others and then from the bend are
equally distributed in the baking chamber approximately parallel with the inclined
hearth floor or shelf longitudinally in the oven.
In the accompanying drawings such an improved bakers' oven is shown as an
example with two baking floors or shelves lying one above the other.
In these:-
Figures 1 and 2 are vertical sections; and
Figure 3, a horizontal section; whilst
Figures 4 and 5 are vertical and horizontal sections respectively of the fire
chamber B, the feed opening 61 of which is arranged in front on the front
side of the oven A;
Finally, Figure 6 is a horizontal section of an oven which is provided with two
furnaces arranged at the sides in its front part, the openings in which may be at
the side or in front. Such double furnaces are only as a rule employed in very large
ovens of considerable width.
A set of pipes is arranged above and below each baking floor or shelf, each set
consisting of large closed bent pipes equally distributed in the baking chamber, one
half of one set being passed at one end under the other half from their bends to the
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page_text: fire chamber, whilst at the other and higher end both halves of the set lie in one plane.
This arrangement is adopted because if all the ends of the pipes of one set of pipes
were to open into the fire chamber side by side it would be necessary to have a
considerably longer fire chamber, which would cause a considerably less favourable
utilisation of the fire gases.
As appears from the drawing, the distances between the heating pipes E E¹ and the
floor or shelf C are approximately equal whereby a very even heat is obtained. As
the heating pipes E E¹ are hottest at the places nearest to the furnace, the baking
chamber is always somewhat more strongly heated in front than behind, which has
the advantage that goods situated at the front which are the last inserted and the
first withdrawn, that is to say those remaining the shortest time in the oven, are
equally well baked with those in the rear part of the oven.
By this arrangement there is also obtained the very important advantage that, as
the roof or cover of the baking chamber lies approximately parallel to, and as close
as possible to, the floor or shelf, and rises with the same, the radiation exerts an even
and as far as possible favourable action on the articles being baked.
Having now particularly described and ascertained the nature of my said
invention and in what manner the same is to be performed, I declare that what I
claim is:
A heating arrangement for bakers' ovens having closed heating pipes partially
filled with water, characterized by the furnace being arranged in the front part
laterally to the left or right or on both sides, with the heating openings arranged to
open either in front or at the sides or rear, and by the heating pipes which are
situated over and under the baking hearth floor or shelf, and consist of a large
number of pipes bent at an angle being arranged so that one half of each set lie
under the other half at one end from their bends up to the furnace, with the object
of allowing the fire gases to thoroughly play round the ends contained in the fire
chamber and of producing a short fire chamber whilst both halves of each set from
their bends up to their other or highest end lie at an equal height so that the
distance between the hearth floor or shelf and the upper and lower sets of heating
pipes is everywhere approximately the same, and an even baking and even action
of the radiation is obtained, substantially as hereinbefore described.
Dated this 5th day of June 1897.
WM. P. THOMPSON & Co.,
Of 6, Lord Street, Liverpool, Agents for the Applicant.