Improvements in Gas or Oil Cooking Stoves and Ovens.
Year: 1894

page_text: Date of Application, 8th June, 1894
Complete Specification Left, 20th July, 1894-Accepted, 8th Sept., 1894
PROVISIONAL SPECIFICATION.
Improvements in Gas or Oil Cooking Stoves and Ovens.
I, CHARLES TOOPE, of Stepney Square London E., Manufacturer do hereby
declare the nature of this invention to be as follows:
--
The object of my invention is to produce a cheaply constructed but efficient gas
or oil cooking stove and oven whereby the heating power of the flame may be
applied economically and with little waste of heat, either for boiling or partly for
boiling and partly for baking purposes at the same time, the oven being so applied
to the stove that it may be removed therefrom at will. Such ovens as heretofore
usually constructed have been beated by internal. gas jets so that the gaseous
products of combustion have necessarily come in contact with the food being baked,
which is objectionable. My improved oven is heated entirely by external heat so
that the food is not liable to be contaminated by the gases, the heat being 80
conducted through the external flues as to ensure a sufficient top heat for browning
the article cooked in the upper compartment of the oven.
The stove and oven are, with the exception of one piece, entirely constructed
of thin sheet iron, the various pieces of which they are composed being rivetted
together.
The stove consists of a heating chamber supported upon angular corner pieces
or legs united to a base, the top of the chamber having, say, three apertures over
which cooking vessels may be heated by atmospheric gas burners rising from a
common supply pipe through corresponding apertures in the bottom of the chamber.
Instead of gas burners, independent oil burners may be used, the flame and hot
gases of combustion in either case rising into the heating chamber and impinging
directly against the bottoms of the cooking vessels placed over the apertures in the
top of the chamber.
The chamber is connected by an outlet flue at or near one end of the chamber
with a suitable chimney to carry off the products of combustion and create the
necessary draught through the flues of the oven, those of the apertures which are
not in use being covered with a sheet iron lid to prevent the excessive inflow of
cold air.
The oven is surrounded with double walls at the top, bottom, sides, and back, to
form heating flues, and the front is provided with a door. The bottom of the oven
rests on the top of the stove and has an inlet aperture with downwardly-projecting
flange adapted to fit in the aperture of the stove and an outlet aperture with
downwardly projecting flange fitting in another aperture in the top of the stove
in immediate proximity to the outlet flue. The inlet and outlet apertures are
completely separated by a division plate which divides the flue space at the
bottom of the oven into two parts. The part of this flue space into which the
inlet opens communicates with the side Ĥlues which communicate in turn with
the top flue space. In this flue space are fixed two baffles leading from the rear
corners to the middle of the top of the oven so as to prevent the hot gases rising
through the flues passing too directly to the back flue with which the top flue
communicates and ensure a more uniform distribution of the heat over the oven
top. The back flue is thus entirely separated from the side flue except through the
top flue, the gases on passing through the gap between the baffles passing down the
back flue to the outlet aperture and thence through the flue to the chimney.
prevent the bottom of the oven from being burnt out by too direct action of the
heat it is shielded by an outer false bottom or baffle plate formed of a sheet of
copper with flanged edges rivetted to the body of the oven so as to leave between
To

page_text: it and the bottom a sufficient air space to protect the latter. The communication
of the outlet flue with the heating chamber of the stove is through an aperture in
a semi-circular baffle rivetted to the top and bottom of the chamber, this aperture
being directed away from the burners so as to prevent the hot gases from the burners
passing too directly to the outlet.
In order that the hot gases from the burner shall not pass directly to the outlet
without passing through the oven flues and in order to render available for heating
the oven the hot gases from the other burners if in use, the flange of the outlet
from the oven flues is a tube fitting in the baffle and extending down to the bottom
of the chamber so as to practically shut off the outlet through the aperture, said
tube being provided with an aperture at the rear side coinciding with the outlet
flue so that almost all the hot gases in the chamber must pass through the flues of
the oven.
The oven merely rests on the stove top without being fastened thereto, the
downwardly projecting flanges on the bottom of this oven fitting in the apertures in
the stove top and ensuring proper coincidence and a sufficiently air-tight. joint
between them.
C. TOOPE,
By A. M. &. Wm. Clark,
53, Chancery Lane, London, Chartered Patent Agents.
COMPLETE SPECIFICATION.
Improvements in Gas or Oil Cooking Stoves and Ovens.
I, CHARLES TOOPE, of Stepney Square, London, E. Manufacturer, 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 object of my invention is to produce a cheaply constructed but efficient gas.
or oil cooking stove and oven whereby the heating power of the flame may be
applied economically and with little waste of beat, either for boiling or partly for
boiling and partly for baking purposes at the same time, the oven being so applied
to, the stove that it may be removed therefrom at will. Such ovens as. heretofore
usually constructed have been heated by internal gas jets so that the gaseous.
products of combustion have necessarily come in contact with the food being baked,
which is objectionable. My improved oven is heated entirely by external heat, so
that the food is not liable to be. contaminated by the gases, the heat, being so
conducted through the external-flues as to ensure a sufficient top heat for browning
the article cooked in the upper compartment of the oven.
My invention is illustrated in the accompanying drawings, forming part of this
Specification, wherein
Figure 1 is a half front elevation and half central longitudinal vertical section of
the stove and oven combined.
Figure 2 is a half plan of the top of the stove and a half sectional plan of the
same; on line. 1-1. Figure 1.
Figure 3 is a transverse vertical section, on line, 2-2, of the oven and stove and
oven combined.
Figure 4 is a half sectional plan of the oven, on line 3-3. Figure 3, and
Figure 5. is a half sectional plan of the same, on line 4-4 Figure 3.
Figures 6, 7, and 8, shew a modification of the outlet..
.The same letters of reference denote like parts in all the figures.
The stove and oven are, with the exception of one piece, entirely constructed of
thin sheet iron or steel, the various pieces of which they are composed being
rivetted or seamed together as shewn.

page_text: The stove consists of a heating chamber A, supported upon angular corner pieces
or legs B united to a base C, the top a of the chamber A having any number of
apertures a, a, a', over which cooking vessels may be heated by atmospheric gas
burners D, D, D³, rising from a common supply pipe E through corresponding
apertures d', di, d³, in the bottom of the chamber A. Instead of gas burners,
independent oil burners may be used, the flame and hot gases of combustion, in
either case, rising into the heating chamber A and impinging directly against the
bottoms of the cooking vessels placed over the apertures in the top of the chamber.
The chamber A is connected by an outlet flue F, at or near one end of the
chamber, with a suitable chimney to carry off the products of combustion and
create the necessary draught through the flues of the oven, those of the
apertures a¹, a³, a³, which are not in use being covered with a sheet iron lid to
prevent the excessive inflow of cold air.
The oven G is surrounded with double walls at the top and bottom, sides and
back, to form beating flues, and the front is provided with a door, not shewn in the
drawings. The bottom of the oven rests on the top a of the stove and has an
inlet aperture 6 with downwardly-projecting nozzle 1 adapted to fit in the
aperture of the stove and an outlet aperture c with downwardly-projecting
nozzle fitting in another aperture d in the top a of the stove in immediate
proximity to the outlet flue F. The inlet and outlet apertures b, c, are completely
separated by a division plate e which divides the flue space at the bottom of the
oven into two parts. The part of this flue space into which the inlet / opens,
communicates with the side Hues g which communicate, in turn, with the top flue
space h. In this flue space are fixed two baffles i leading from the rear corners to
the middle of the top of the oven so as to prevent the hot gases rising through the
flues y passing too directly to the back flue k with which the top flue communicates
and ensure a more uniform distribution of the heat over the oven top. The back
flue is entirely separated from the side flue y by a partition e¹ and the gases on
passing through the gap between the baffles i passing down the back flue k to the
outlet aperture c and thence through the flue F to the chimney. To prevent the
inner bottom plate j¹ of the oven from being burnt out by the too direct action of
the heat, it is shielded by an outer false bottom or baffle plate formed of a sheet
of copper with flanged edges rivetted to the body of the oven so as to leave between
it and the inner bottom j a sufficient air space to protect the latter.
In case it is desirable further to provide for the renewal of that part of the baffle
plate which is subjected directly to the action of the flames, I cut a circular hole
in the plate concentrically with, and of smaller diameter than, the aperture b in
the outer bottom plate of the oven, and I close this hole by means of a dished
circular plate of copper secured to the plate 1 by means of screws or other
removable fastening. The convex side of the dished plate is turned downwards
towards the flame from the burner and the diameter of the plate must be rather
less than that of the circular aperture (in the outer bottom of the oven) through
which it has to pass when removed and replaced by a new plate. I may, however,
dispense altogether with the fully-extended baffle plate retaining merely the
disbed plate which, in such case, would be attached directly to the inner bottom
plate of the oven. In this case also, it is obvious that the baffle plate e would
require to be carried up so as to make joint with the inner bottom plate j' of the
oven.
The communication of the outlet flue F with the heating chamber A of the stove
is made thus: A baffle M is rivetted to the top, bottom, and one side, of the
chamber A, so as to form an enclosed passage o one end of which embraces the
aperture d in the top plate a, as shewn, and is also in permanent communication
with the outlet flue F whilst the other end communicates with the chamber. A
through an aperture m controlled by a hinged, or otherwise conveniently arranged,
damper m' worked by a push rod m² or its equivalent. The only direct com-
munication between the chamber A and the outlet flue F is thus through the
passage o by way of the damper m² and it will be obvious that when the damper is

page_text: "
closed, as shewn in Figure 2, all the products of combustion from so many of the
burners as may be in use are compelled to pass through the aperture and to
circulate round the oven flues in order to reach the outlet flue F. On the other
hand if the damper m¹ be open, the greater part of the products of combustion will
pass direct through the passage o to F, as indicated by the dotted feathered arrow,
whilst by the proper regulation of the damper any intermediate degree of heating
may be obtained in the oven fines.
The arrangement shewn in Figures 6, 7, and 8, is alternative to that just
described and has for its object to provide, when the oven is set in position on top
of the stove, for the automatic diversion of the whole products of combustion into
the oven flues, whilst leaving those products free to escape direct into the outlet
flue F when the oven is removed.
Figure 6 is a part sectional plan of that portion of the stove immediately beneath
the oven.
Figure 7 is a part longitudinal vertical section of stove and oven
combined, on line 5-5 Figure 6. Figure 8 is a part trausverse vertical section of
stove and oven combined, on line 6-6 Figure 7.
In this case (in place of the baffle M and damper m¹) a baffle plate N is fixed in
the interior of the heating chamber A so as to form a fence around the inner end
of the outlet flue F and also to receive, as in a socket, the mouth of the outlet
nozzle c¹ of the oven G when the latter is in position on the stove. The baffle
plate N makes joint with the bottom of the chamber A, and also with the side wall
thereof on each side of the outlet flue F, but does not extend quite to the top of
the chamber. Its height is only sufficient to enable the baffle N to receive and
make joint with the downwardly-projecting nozzle c¹ thus leaving a space n through
which when the oven is removed, the products of combustion can escape directly
from the chamber A to the outlet flue F, as indicated by the dotted feathered
arrows. It is obvious that this arrangement, which affords no provision for
regulating the quantity of heat passing through the oven flues, is not so well suited
to stoves having more than, say, one burner, as hereafter described, there being a
risk, when the products of combustion from several burners in full work are all led
into the flues of one oven, that the latter may become overheated.
It will be readily understood that, whichever of the two arrangements just
described and illustrated in Figures 2 and 6 respectively, may be adopted, the stove
and oven may be so constructed, and the oven so enlarged, that it shall stand over,
and receive the heat directly from, not merely one but from two or even more
burners simultaneously, the oven flues discharging as already described, into a single
outlet flue.
The oven merely rests on the stove top, without being fastened thereto, the
downwardly projecting nozzles on the bottom of the oven fitting in the corresponding
apertures in the stove top and ensuring proper coincidence and a sufficiently
air-tight joint between them.
It will be obvious that the oven is easily removable so as to render the burner,
or burners, over which it is placed available for boiling purposes (in which case
the aperture d in the stove top would be closed by a lid) and that the baking
operation is independent of the boiling operations carried on over the other burners.
of which there may be only one instead of two as shewn, or if boiling and baking
is not required to be carried on at the same time the stove may have but one
burner in all, the oven being in that case necessarily removed when the stove is t>>
be used for boiling.
The oven G may be provided with a shelf or shelves, as g', and it will be obvious
that both stove and oven may be used for a variety of other heating purposes
besides that of cooking food.
Should it be inconvenient or impracticable to convey the products of combustion
from the stove to a chimney, the outlet flue F might be connected to a purifier.
such as that described under a Patent granted to me dated the 2nd day of May 1890,
No. 6816, whereby the fumes would be rendered innocuous before being discharge.
into the atmosphere of the room in which the stove is placed.

page_text: Having now particularly described and ascertained the nature of the said
invention, and in what manner the same is to be performed, I declare that what
I claim is:
1. The herein described combined cooking stove and oven, constructed and
adapted to be fitted together for conjoint use as described, the oven being removable
for use of the stove alone for boiling purposes, as set forth.
2. The herein described stove, constructed wholly of sheet metal in the form of
an enclosed chamber supported upon legs rising from a base and provided with
apertures in the bottom for the passage of burners, apertures in the top directly
over the burners for exposing the cooking vessels placed thereon directly to the
flame, and an outlet flue, substantially as described.
.
3. In combination with the herein described stove an oven provided with flues at
the bottom, sides, top, and back, inlet and outlet apertures in the bottom furnished
with nozzles and adapted to make connection with corresponding apertures in the top
of the stove, a division in the bottom flue separating the inlet from the outlet, a baffle
plate in the bottom flue to protect the bottom of the oven chamber, and baffles in
the top flue to distribute the gases over the top of the oven, substantially as
specified.
4. In the herein described combined stove and oven, the means whereby, when
the oven is applied upon the stove, the proportion between the quantity of hot gases
allowed to circulate through the oven flues and the quantity of hot gases allowed
to pass direct from the stove to the outlet flue may be regulated as required,
substantially as specified.
5. In the herein described combined stove and oven, the means whereby, when the
oven is applied upon the stove, the direct connection of the heating chamber with the
outlet flue is automatically cut off so that the whole of the hot gases must pass
through the oven flues, as specified.
Dated this 20th day of T. 1904
A. M. & WM. CLARK,
53, Chancery Lane, London, Chartered Patent Agents.