Improvements in Stoves or Ovens for Cooking.
Year: 1893

page_text: Date of Application, 27th Nov., 1893
Complete Specification Left, 27th Aug., 1894-Accepted, 24th Nov., 1894
PROVISIONAL SPECIFICATION.
Improvements in Stoves or Ovens for Cooking.
WILLIAM ANYON 57 Princess Street Manchester Lancashire Commission Agent
and CHARLES SIDEBOTTOM MARSLAND 6 February Street Chorlton-on-Medlock
Manchester Lancashire Clerk do hereby declare the nature of this invention to be
as follows:-
Our improvements relate to externally heated stoves or ovens for cooking and
culinary purposes generally and are specially designed to be heated by gas or oil or
other convenient source of heat the main feature and purpose of our improvements
being to cook and prepare the food healthfully and in such a manner that it will be
perfectly free from any direct contact or association with the source of heat or with
the objectionable fumes and waste gases arising from interior combustion.
Heretofore the usual method employed where gas or oil is used has been to place
the source of heat within the stove or oven for the purpose of obtaining the necessary
temperature required for cooking purposes.
•
One of the great difficulties experienced heretofore in heating cooking stoves or
ovens externally and economically has been the time required to get up the
necessary heat.
The methods employed have however invariably been the application of the heat
to plain surfaces which do not give an economic result inasmuch as the available
surface exposed to conduction and radiation is insufficient and inadequate.
The object of our invention is to overcome this difficulty by a simple design
and arrangement of the metal plates which constitute the structure of the stove or
oven.
In carrying out our invention we furnish the bottom and side plates of the stove
or oven with a series of ribs or gills running in straight lines or otherwise waved or
corrugated and placed at convenient distances apart as the case may be.
These ribs or gills may be cast on the sides of the plates externally and internally
horizontally or vertically as may be found desirable or where soft metal is employed
the plates may be rolled in a ribbed or corrugated forin, the external ribs or gills in
all cases being vertically situated so as to form channels or flues through which the
heat and products of combustion may pass away freely to the uptake.
The ribs or gills may be covered or enclosed by an outer sheath and this
sheath may be covered externally with a non conducting substance if found
desirable.
The application of the heat is at the bottom of the stove or oven and in the case
of gas or oil the burner may be an independent and separate function, otherwise
this may be designed to become a part and portion of the foundation frame-
work.
By these means the heat is taken up or absorbed by the external ribs or gills
which in their turn radiate the heat inside the stove or oven economically and
effectively for the purpose of roasting baking or cooking any class of food.
Dated this 25th day of November 1893.

page_text: COMPLETE SPECIFICATION.
Improvements in Stoves or Ovens for Cooking.
We, WILLIAM ANYON, of 57 Princess Street, Manchester, in the County of
Lancaster, Agent, and CHARLES SIDEBOTTOM MARSLAND, of 10 Grafton Street,
Chorlton-upon-Medlock, Manchester, aforesaid, Clerk, late of 6 February Street,
Chorlton-upon-Medlock, aforesaid, 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:-
Our improvements relate to externally heated stoves or ovens for cooking and
culinary purposes, generally, and are specially designed to be heated by gas, or oil,
or other convenient source of heat-the main feature and purpose of our improve-
ments being to cook and prepare the food healthfully, and in such a manner that it
will be perfectly free from any direct contact, or association with the source of heat,
or with the products of combustion.
Heretofore the usual method employed where gas or oil is used has been to place
the source of heat within the stove, or oven, for the purpose of obtaining the
necessary temperature required for cooking purposes and allow the products of
combustion to ascend around the articles therein.
One of the great difficulties heretofore experienced in heating cooking stoves or
ovens, externally, and economically has been the time required to get up the
necessary heat. The methods employed have however invariably been the
application of the heat to plain surfaces which do not give an economic result
inasmuch as the available surface exposed to conduction and radiation is insufficient
and inadequate.
The object of our invention is to overcome this difficulty by a simple design,
and arrangement of the metal plates, which constitute the structure of the stove or
oven.
It consists essentially in constructing the stove or oven with a combustion
chamber and with passages or flues for the heated gases and products of combustion
completely separated from and without any connection or aperture through which
any of the gases or products of combustion can enter the cooking chamber and in
forming the bottom and side plates thereof with a series of projecting ribs or gills
both inside and outside the cooking chamber the outside ones taking up or absorbing
the heat from the flame or gases passing through the flues and the inner ones
conducting it to the interior of the cooking chamber.
It will be fully described with reference to the accompanying drawings.
Fig. 1. Front sectional elevation.
Fig. 2. Transverse sectional elevation.
Fig. 3. Sectional plan.
Fig. 4. Plan of the bottom from below.
The cooking chamber A is formed of the side plates B, top plate D and the
bottom plate E by which the interior is completely separated from the products of
combustion. The combustion chamber F is placed at the bottom below the plate E
and the flues or passages G surrounded either two or three sides and the top of the
cooking chamber A. On the outer side the passages or flues G are enclosed by
plates H and H₁ with a cavity filled with a non-conducting material such as
asbestos, slag wool, sand or the like.
The plates forming the sides of the cooking chamber A and of the combustion
chamber F have placed on both sides a number of projecting ribs or gills a a
running in straight lines or otherwise waved or corrugated and placed at convenient
distances apart.
The ribs or gills a are preferably cast or placed horizontally on the side of the
plate which forms the interior of the chamber A and the ribs or gills a¹ which are

page_text: placed in the flues or passages G are preferably vertical to allow an uninterrupted
current of the heated gases along and past them. This arrangement of the gills or
ribs a a in addition to giving the best and most economical results also greatly
strengthens the plates. Where wrought metal is employed to construct the stove
the plates may be rolled in a ribbed or corrugated form.
The bottom plate E forming the top of the combustion chamber F is preferably
made of thin sheet steel so as not to be liable to fracture on being subjected to the
direct heat of the flame it may however be cast or other metal.
The burner J is of any convenient form for burning gas or oil and is placed in
the combustion chamber so that the application of heat is at the bottom of the stove
or oven. The burner J may be attached to or form part of the framework or it
may be a movable burner laid into the combustion chamber E resting on the lower
plate e.
Above the cooking chamber A and over the top flue G we may arrange a second
chamber heated by the radiation from the top plate gl and above this chamber or
instead of it we may place one or two grilling or boiling burners of ordinary
arrangement either with or without a hood to collect and carry away steam or
gases. These parts however are not essential to the working of our invention.
The heated gases and products of combustion pass from the combustion chamber F
to the flues or passages G into which the ribs or gills a¹ of the side plates project
and thence to the outlet pipe g. By this construction the beat is taken up or
absorbed by the external ribs or gills and conducted to the internal ribs or gills
which in their turn radiate the heat inside the stove or oven economically and
effectively for the purpose of roasting, baking or cooking any class of food. The
heat being practically all taken up from the gases and transmitted to the interior
of the cooking chamber A. without any of the products of combustion entering it or
coming into contact with the food.
Having now particularly described and ascertained the nature of the said inven-
tion and in what manner the same is to be performed, we declare that what we
claim is :-
1. A cooking stove or oven constructed with a combustion chamber and flues
separated from and having no communication with the interior chamber the plates
which form the sides thereof being provided with projecting ribs or gills on both
sides to absorb or take up the heat from the heated gases and products of combustion
and transmit same to the interior substantially as described.
2. A cooking stove or oven in which the products of combustion do not enter the
cooking chamber constructed with side plates provided with projecting gills or
ribs a a¹ on both sides thereof substantially as and for the purpose described.
3. A cooking stove or oven constructed and arranged substantially as described
and illustrated.
Dated thin with t A1001
WM. P. THOMPSON & Co.,
6, Bank Street, Manchester, Patent Agents.