Year: 1886

page_text: Date of Application, 16th Mar., 1886.
Complete Left, 16th Dec., 1886.
Complete Accepted, 18th Jan., 1887.
We, DONALD STEWART SUTHERLAND, 4 Claremont Place, Edinburgh, Baker, and
JAMES MCINTOSH 47, Cockburn Street, Edinburgh, Ironmonger, do hereby declare the
nature of this invention to be as follows:-
This invention relates to improvements in ovens of the class known as travelling
ovens for baking: biscuits and the like, the oven under the invention being also
convertible into or capable of being used as a stationary oven for baking ordinary
loaves of bread.
The improved oven consists of a rectangular chamber composed of brick, and which
is heated externally by fire burned in furnaces at one or both ends but fed from the
side, the flue or flues being so arranged as to encase or surround the oven and being
provided with dampers or other means of regulating the direction and intensity of the
heat. The oven has feeding and cleaning doors at one end and within it is divided or
partially divided into an upper and lower part by a series of metal plates resting
horizontally on bars or other supports. At each end of the oven a pair of sprocket
wheels is carried on a spindle and over these an endless travelling band or pitch chain
is placed so as to have the metal plates between its upper and under sides the band
being traversed by a hand wheel or crank secured on the axis of one pair of the
sprocket wheels or a belt and pulley or other means of driving may be adopted.
On the band or pitch chain a series of trays containing the biscuits are suspended
the biscuit being baked during the revolution of the band each tray as it comes to the
feeding door of the oven being removed and a tray containing unbaked biscuit hung on
the chain in its place.
When the oven is being used for baking biscuit or the like to permit of the traverse
of the trays the horizontal plates at the front and back ends of the oven are withdrawn
but when the oven is being employed in baking loaves of bread these plates are
reinserted so as to constitute a continuous platform from end to end of the oven for the
batch to rest upon, and in this manner the oven can be used for baking batches of
bread the one after the other without waiting to reheat or scuffle out.

page_text: We, DONALD STEWART SUTHERLAND 4 Claremont Place, Edinburgh, Baker, and
JAMES MCINTOSH, 47 Cockburn Street Edinburgh Ironmonger 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 bakers' ovens of the class known as
travelling ovens for baking biscuits and the like, the oven under the invention being
also convertible into or capable of being used as a stationary oven for baking ordinary
loaves of bread.
Figure 1, sheet 1, of the accompanying drawings is a longitudinal section figure 2 a
horizontal section and figure 3 an elevation of the door end of the improved oven
which as shown by these figures consists of a rectangular chamber A, having the sole
and sides composed of brick and the arch or crown preferably of sheet iron. The oven
is heated externally by fire burned in furnaces B, BI arranged at one or both sides and
near the ends of the oven, the furnace B, being placed below and the furnace B' above
the chamber. A. Froin the furnace B, the heat and products of combustion pass
through the flue or space C, extending under the oven to a vertical flue D, by which
they are conducted to the chimney and from the furnace B' the heat and products of
combustion pass through the space or flue E, to the flue or opening F, and thence to
the chimney. Suitable cleaning doors for the flues being provided.
Figure 1; sheet 2, of the drawings shows another arrangement of the furnaces B, B¹
and flues in conjunction with them both furnaces in this case being situated at the
lower part of the oven. The furnace B, is that by which the lower part of the chamber
A; is heated the flue C, from it passing in both directions underneath the floor to the
ends of the chamber where it meets vertical flues D, through which the waste heat and
products of combustion pass off to a flue or opening leading to the chimney. The
furnace B is that by which the upper part of the chamber A, is heated the said furnace
having a side flue E, underneath the flue C, and separated from it by the arch or
partition F. The flue E leads into a vertical flue or uptake G, by which the heat is
conducted into the space or flue H above the crown of the chamber A, and from thence
the waste heat and products of combustion pass off through the flues or openings I to
the chimney. With both arrangements illustrated on sheets 1 and 2 dampers or
equivalent means of regulating the direction and intensity of the heat are provided in
the flues and the arrangement, sheet 2, is shown furnished with additional or steam
dampers J, for the purpose of allowing steam rising from the material being baked to
pass off into the chimney through the Hues I. Similar dampers may also be applied
to the arrangement of the chamber A and flues described with reference to sheet 1.
In both cases the oven has a feeding door K, at one end which may slide vertically
and be balanced by counter-weights as indicated or it may open on hinges or in other
convenient manner. The chamber A is divided or partially divided within into an
upper and lower part by a series of metal plates or trays a (sheet 1) which rest hori-
zontally on bars or other supports extending along or across the chamber and at each
end of the chamber a pair of sprocket wheels L, is carried on a horizontal shaft M,

page_text: extending across the oven one of the said shafts being continued out through the
brickwork and provided with gearing for driving it by hand or a belt or worm or
ratchet gearing or other equivalent means may be provided for that purpose.
Over the sprocket wheels L endless travelling bands or pitch chains c, are placed
these bands being traversed on turning the shaft M. From the band or pitch chain c
at one side of the oven to that at the other side a series of rods or bars d, extend the
ends of the bars being secured to the bands or chains. On these bars a series of
cradles N, to carry the trays containing the biscuit are suspended the biscuit being
baked during the revolution of the bands each tray as it comes opposite the feeding
door K of the oven being removed from the cradle and a tray containing unbaked
biscuit substituted for it."
The bars d, may have their ends rivetted or otherwise secured to the outer sides or
surfaces of the bands c, as at d' figure 3 sheet 1, or they may be constructed as indicated
at figures 2 and 3 sheet 2, that is to say they may have their ends shouldered or turned
down to a lesser diameter than the body of the bar the smaller part being passed
through the chain or band and rivetted or held in position by a collar and pin, nut or
the equivalent. When this arrangement is adopted thimbles each having a square or
rectangular portion are placed on the rods d, at the parts where the hanging links for
the cradles rest the said links being formed at their upper ends as seen at figure 4,
sheet 2. By this means direct bearing of the rods d, on the hangers or links of the
cradles is avoided, and the rods in rounding the sprocket wheels turn inside the
thimbles the effect of which is to cause the links of the cradles to last longer than when
they are in direct contact with the rods d.
When the oven is being used for baking biscuit or the like to permit of the traverse
of the cradles the horizontal plates at the front of the oven are removed or withdrawn
and the plates at and near the back of the oven are drawn forward into the position
indicated in full lines at a figure 1 sheet 1, but when the oven is being employed in
baking loaves of bread a continuous platform from front to back of the oven is made
by pushing the plates a inwards and inserting plates at the front end, as shown in
dotted lines at a², on which platform the batch rests and in this manner the oven can
be used for baking batches of bread one after the other without waiting to re-heat or
scuffle out.
Under a modification of the oven and especially in ovens of more than average
length an inside flue may extend throughout the length of the space between the
sprocket wheels L, at the interior of the chamber A, and midway or at other distance
between the floor and crown of the chamber for the purpose of affording additional
heat to the material being baked.
Having now particularly described and ascertained the nature of our said invention
and in what manner the same is to be performed, we declare that what we claim is:―
1. A bakers' oven arranged and constructed substantially as hereinbefore described
with reference to the accompanying drawings.
2. A bakers' oven heated externally and having at the interior travelling bands,
belts, or, chains carrying removable cradles and a series of stationary but adjustable
plates or trays whereby either the baking of biscuit or of loaves and the like may be
carried on as desired substantially as described with reference to the drawings
annexed.
3. In a travelling oven suspending the cradles by links hung on bars secured to
endless bands, belts, or chains substantially as described with reference to the appended
drawings.
CRUIKSHANK & FAIRWEATHER,
62, St. Vincent Street, Glasgow,
Agents.