Improvements in Baking Ovens and other Heating Chambers.
Year: 1889

page_text: Date of Application, 8th July, 1889
Complete Specification Left, 5th Apr., 1890-Accepted, 10th May, 1890
PROVISIONAL SPECIFICATION.
Improvements in Baking Ovens and other Heating Chambers.
I, WILLIAM ADAMS THOMS of Airlie Street, Alyth N.B. Baker do hereby declare
the nature of this invention to be as follows :-
My improvements consist of the special apparatus I have devised for the purpose of
equalising the temperature of ovens by removing the excess of heat from any unduly
hot parts thereof, and employing the excess heat for any useful purpose. ("The term
oven is throughout this Specification used in the sense of including Bakers Ovens and
heating chambers generally.")
My apparatus consists of pipes or series of pipes arranged in coils or otherwise,
water-jacketed boxes, boilers, or other suitable appliances, conveniently arranged in
the unduly hot portion of the oven, which apparatus I term a " cooler." To the
cooler is attached an inlet pipe leading from any adequate source of water supply,
and also an outlet pipe leading to any place where it is proposed to either store or
immediately utilise the excess heat in any manner convenient.
As an example of one method of employing my invention, I now describe its
application to a bakers "Steam Oven." The head or back of these ovens is usually
the hottest part, I therefore place at the head a cooler consisting of a coil of pipes
with inlet and outlet attachment. When in use, by means of a tap or valve of any
suitable kind I admit a stream of water into the cooler. According to the rapidity of
the stream 1 draw off from the outlet pipe water in considerable quantity slightly
warmed, or lesser quantities more strongly heated, while if still less water is passed
into the coil it is converted into steam and as such emerges from the outlet pipe. This
hot water may be conveyed where desired and employed for any useful object, or may
be stored in a suitable tank conveniently arranged for that purpose.
If steam be drawn off it may be employed for filling the oven with steam, which
condition of the oven is a requisite for the baking of certain kinds of bread, or the
steam may be used for any other suitable purpose. When the steam is employed for
filling the oven for baking purposes I fix a sliding door capable of vertical move-
ment inside the ordinary oven door, counterpoising it with weights hung where most
convenient in each case.
In use, this door is raised just sufficiently to admit the bread but still to retain the.
steam.
•
Dated this 4th day or July 1889.
WILLIAM JAGO,
A gent
COMPLETE SPECIFICATION.
Improvements in Baking Ovens and other Heating 'Chambers.
I, WILLIAM ADAMS THOMS, of Alyth, Scotland, Baker, 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 :-
"
My Invention, which relates to improvements in baking ovens and other heating
chambers, has for its object the equalizing the temperature of such ovens by removing
the excess of heat from any unduly hot parts thereof, and utilising such excess beat
for any useful purpose. (It is to be understood that the term oven" is throughout
the specification intended to include bakers' ovens and heating chambers generally.)
My Invention consists of a series of pipes arranged in coils, or otherwise, placed in
the unduly hot portions of the oven, or in recesses specially prepared in the "crown,"
"sole," or walls of the oven in proximity to such unduly hot parts. To this coil of
D
2+

page_text: pipes I attach an inlet pipe leading from any adequate source of water supply, and
also an outlet pipe leading to any place where it is proposed either to store or
immediately utilise the excess heat in any convenient manner.
"2
In order that my Invention may be properly understood and readily carried into
effect I have hereunto appended one explanatory sheet of drawing showing my
improvements applicable to a 'Scotch coke-heated bakers' oven, of which, Figure 1
is a horizontal section, and Figure 2 a front elevation. The position of the fire bars
is shown at Figure 1 at K.
The side opposite the fire of the oven being usually the hottest part, I place at this
side of the inside of the oven a coil of pipes A, with the inlet pipe B, and outlet
pipe C connected thereto. When the oven is being used I admit a stream of water,
regulated by the stop-cock G, into the coil of pipes A by means of the pipe B leading
from a tank or reservoir D, arranged in any convenient place, or by a pipe leading
from the main. This cold water, passing into the coil of pipes A, soon becomes
heated, when it is drawn off by means of the outlet pipe C, and utilised for any useful
object, or it may be stored in a suitable tank E conveniently arranged for that
purpose.
.A.
When it is desired to generate steam, a thin stream of water, regulated by the stop-
cock G, is only allowed to pass into the coil of pipes. A, and by means of a valve H,
(preferably a 4-way) the steam emerges from the outlet pipe, and can be used for any
purpose, such as the warming of bakers' proving presses, cooking potatoes, boiling:
water for brewing purposes or for tea or coffee.
In the baking of certain kinds of bread, ("Vienna,") it is desirable to have the oven
filled with steam. In this case the port of the valve H, leading to the oven, is open,
and that leading to the hot water tank is closed, whereby the steam is led into the
oven by a pipe connected to the valve H, not shown in the drawings. In order not
the allow the steam to escape from the oven, I fix a sliding door I, capable of vertical
movement, inside the ordinary oven door, counterpoising it with weights J hung
where most convenient. When the bread is being placed in the oven the door I is
just raised sufficiently to admit the loaves and still retain the steam.
It is to be understood that although I have shown on the annexed drawings my
improvements applied to only one kind of bakers' oven, they may be applied to every
kind of bakers' ovens and heating chambers generally, and may be arranged to
suit the requirements of the kind of oven or heating chamber to which they are to be
applied.
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. Equalizing the temperature of bakers' ovens and heating chambers generally by
means of a regulated flow of water through variously shaped coils of piping, and
utilising the excess heat, as and for the purposes herein before described and shown on
the accompanying sheet of drawing.
2. The coil of pipes A placed inside the oven, with inlet pipe B, leading from the
tank or reservoir D, and outlet pipe C leading to tank E; stop-cock G, and valve H,
as and for the purposes hereinbefore described and shown on the accompanying sheet
of drawings.
Dated this 4th day of April 1890
BOTTOMLEY & LIDDLE,
154, St. Vincent Street, Glasgow, Applicant's Agent.