Improvements in Cooking Stoves or Ranges.
Year: 1894

page_text: Date of Application, 24th Nov., 1894
Complete Specification Left, 24th Aug., 1895--Accepted, 12th Oct., 1895
Improvements in Cooking Stoves or Ranges.
I, JOHN EDMONDSON, of 1 Crown Street in the City of Carlisle in the County
of Cumberland, Black and Whitesmith, do hereby declare the nature of this
invention to be as follows:--
This invention relates to improvements in cooking stoves or ranges and has for
its object an improved combination or disposition of parts whereby economy and
other improved results may accrue.
To effect my purpose I propose to place the furnace with regard to the oven in
such a position that the draughts shall always ascend or tend to ascend and shall not
descend as in ordinary practice.
Thus the furnace must be kept low down underneath the oven and in this position
it may be fed from the front instead of at the top.
Immediately above the furnace I place a heat radiating plate and immediately
above it with a slight air space between them I arrange the bottom plate of the
oven or cooking stove or range.
The radiator may project beyond the furnace or furnaces to the required extent
and its underside will be provided with projecting wings flanges or plates to
absorb heat and to direct the products of combustion towards the flues or where
equired.
The heat of the furnace will thus impart heat to the radiator which in turn will
be given out to heat the gases leaving the furnace on their way to the flues.
The cooking stove or range which will be situated immediately above the radiator
as above described will be enclosed at the sides and at the back with flues which
will be in connection with the top flue above the range.
The flues will be controlled
by dampers and the top flue may be provided with Hue feathers to direct the course
of the heated gases to any required point on their way to the chimney or exit.
The dampets may preferably be of the semi-open gridiron or other type arranged
by flanges or projections thereon to be self-cleansing
Between the outer flue and the outer shell of the cooking range there may be
interposed a layer of silicate of cotton fireclay or equivalent material to retain as
much as possible the flue he at and to transmit it to the oven or ovens.
Where a series of ovens or separate cooking stoves are arranged over one fire
or furnace the flues and dampers may be so arranged that the heated gases can be
shut off from any one or more of the series and diverted to another whereby
economy in fuel may accrue and the wear and tear of the range may be diminished
aid in certain cases an opening or openings in the radiator may communicate by a
flue or flues directly with the hot plate.
The ovens may be fitted internally with the usual fittings such as racks and the
like and for conveniently cooking joints of meat and the like there may be arranged
within the oven a traversing device resembling a small over head traversing crane.
This can run to and fro in the oven on side rails or bars and the position of the
meat may be adjusted by the hook on which it is hung, being attached to a small
bogie or traverser running on the cross piece between or connecting the side rails
aforesaid.
As regards other parts such as soot and ovendoors, hot plate lids and pipes for
letting out moisture these may be arranged in the usual way.

page_text: Cooking stoves ovens or ranges constructed in the manner foreshadowed will
effect a great saving in fuel time and attention great heat being distributed over a
large area with little expenditure of fuel.
Dated this 23rd day of November 1894.
A. CRAWHALL CHAPMAN,
New castle-on-Tyne, Patent Agent.
I, JOHN EDMONDSON, of 1 Crown Street in the City of Carlisle in the County
of Cumberland, Black and Whitesmith, 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 :-
This invention relates to improvements in cooking stoves or ranges and has for its
object an improved combination or disposition of parts whereby economy and other
improved results accrue.
To effect my purpose I place the furnace with regard to the oven in such a position
that the draughts shall always ascend or tend to ascend and shall not descend as in
ordinary practice. Therefore the furnace must be kept low down underneath the
oven and in this position it can be fed from the front instead of at the top.
Immediately above the furnace I place a heat radiating plate and immediately
above it with a slight air space between them I arrange the bottom plate of the
oven or cooking stove or range.
The radiator may project beyond the furnace to the required extent and its
underside is or may be provided with projecting flanges or plates to absorb heat and
to direct the products of combustion towards the flues. The furnace will thus
impart heat to the radiator which heat in turn will be given out to heat the gases
leaving the furnace on their way to the flues.
The cooking stove or range is situated immediately above the radiator and is
surrounded at the sides and back with flues connecting to the top flue above the
range. The flue areas are regulated by dampers and the top flue may be provided
with flue feathers to direct the course of the heated gases to any required point on
their way to the chimney.
In further explanation of my invention I have illustrated a large single
confectioner's oven in the accompanying drawings to which 1 will refer and in
which Figure 1 is a front elevation with one of the oven door open, Figure 2 a
central vertical section at right angles thereto and Figures 3 and horizontal
sections respectively on lines w x and y in Figure 2.
The same letters of reference designate the same parts in all the figures.
A is the furnace or fire-place provided with the necessary bars, doors and usual
accessories all supported by a frame or bed and situated as shown below the level
of the bottom of the oven B. The ash-pit may be closed at the front if desired
and fitted with a ventilator or like means for regulating the supply of air to
the fire.
Directly above the furnace and at a convenient distance therefrom is placed the
radiating plate C which is of sufficient area and fixed to the oven base plate b
leaving between the two an air space the depth of which is determined by the
distance pieces con C. The surface of the radiator contiguous to the fire is
provided with ribs or projections c for the purposes before described.
At both sides of the oven B are tormed flues D, each in open connection with
flues E E at the back, which open into a flue F extending along and over the whole
top area of the oven. Featheis or guide wings fare furnished for directing the

page_text: gases to the chimney G which is fitted with any ordinary appliances for regulating
the draught. II H are dampers operated by handles I for adjusting the area of
flues D and they are preferably of the semi-open or gridiron type the projecting
parts thereof serving to render them self-cleaning; dampers, however, of any
suitable type may be substituted. The tops of flues D and E are fitted with cover
plates d and e disconnecting then with the chimney, except at the part where the
dampers H are located, for the purpose of detaining the hot gases around the oven
for a sufficient time to permit of the due extraction of heat therefrom before escape
to the chimney G.
J is a vertical flue formed between the back flues E opening into the top flue F
and controlled by the damper j.
The operation of the herein described apparatus when a hot oven is required is
as follows:-
First the damper ; is to be closed and then the hot furnace gases rise and striking
the radiator C pass into the flues D, E and J. They then pass from these flues
through the dampers H to the top flue F and finally after being delayed and
directed by baffles ƒƒ escape by the chimney G and thus the oven is thoroughly
heated.
When the oven is not in use and therefore not required to be hot the
dampers H H are closed and jopened and the heated gases pass directly from
the fire through the uptake flue J to the top flue and thence to the chimney.
By the arrangement described it will be seen that all draughts are in an upward
direction and the furnace is fed in front, thus avoiding the escape of smoke into the
room when the fire is fed at the top.
On the outer side of all the flues there may be placed silicate of cotton fireclay
or equivalent non-conducting material S suitably encased as indicated in the
drawings for conserving heat as much as possible.
Where a series of ovens or separate cooking stoves are arranged over one fire or
furnace the flues and dampers may be so arranged that the heated gases can be
shut off from any one or more of the series and diverted to another whereby
economy in fuel may accrue and the wear and tear of the range may be diminished
and in certain cases an opening or openings in the radiator may communicate by a
flue or flues directly with the hot plate.
Though I have described and illustrated the rear flue J as applied to a single
oven would have it understood that such is not absolutely essential for the
proper working thereof but is mainly intended for use in the case of a series of
ovens.
The ovens may be fitted internally with the usual racks and the like fittings but
for conveniently cooking joints of neat and so forth 1 prefer to arrange within the
oven a traversing device L (Fig. 1) resembling a small overhead traversing crane
adapted to run to and fro on rails and the position of the meat may thus be
adjusted as desired.
Other parts such as soot and oven doors, hot plate lids and pipes for letting out
moisture may be arranged in the usual way.
Cooking stoves, ovens or ranges constructed in the manner described will effect
a great saving in fuel, time and attention, great heat being distributed over a large
area with but little expenditure of fuel.
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. In a cooking stove or range the arrangement of the furnace fed in front
and directly beneath the oven in combination with an interposed radiator such as C
with intervening air space and external flues enclosing the oven and controlling
dampers substantially as and for the purposes hereinbefore set forth.
2. The improved arrangement and combination of furnace, radiator, oven, flues

page_text: and dampers forming my improved cooking apparatus all arranged and adapted to
operate substantially in the manner and for the purposes herein described and
illustrated in the drawings.
Dated this 23rd day of August 1895.
A. CRAWHALL CHAPMAN,
3 St. Nicholas Buildings, Newcastle-on-Tyne, Patent Agent.