Improvements in or connected with Cooking Ovens.
Year: 1899

page_text: Date of Application, 11th Jan., 1899
Complete Specification Left, 11th Oct., 1899-Accepted, 6th Jan.,
1900
PROVISIONAL SPECIFICATION.
Improvements in or connected with Cooking Ovens.
I, THOMAS MASSEY LYNCH, of 3, Alexandra Road, Waterloo, near Liverpool,
in the County of Lancaster, Engineer, do hereby declare the nature of this
invention to be as follows:-
This invention has reference to closed and externally heated ovens for cooking,
and has chiefly for its object and effect to provide an oven, or improvements
in connection with ovens, by which an improved culinary effect on the viands or
food, is produced.
According to this invention, this end is attained by carrying away the vapours
and smells produced from the articles being cooked in the oven, by means of
hot air introduced at one part of the oven, say the lower part or parts, and
discharged at another part, say the upper part or parts. By this removal of
vapours, or ventilation, in this way, the cooking action, owing to the heat of the
air introduced, is not retarded or detrimentally affected in any respect, but on
the contrary the quality and flavour and appearance of the article is improved.
The air may be heated by passing it through a pipe carried up from a low
level round the grate and into the oven, or by a special air heating chamber or
vessel, or by hollow tire bars, or by any other suitable way; and the amount of
air will be regulated by suitable valves or dampers.
'
Improvements in or connected with Cooking Ovens,
I, THOMAS MASSEY LYNCH, of 3, Alexandra Road, Waterloo, near Liverpool,
in the County of Lancaster, Engineer, 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 has reference to closed and externally heated ovens for cooking,
and has chiefly for its object and effect to provide an oven, or improvements
in connection with ovens, by which an improved culinary effect on the viande or
food, is produced.
According to this invention, this end is attained by carrying away the vapours

page_text: and smells produced from the articles being cooked in the oven, by means of
hot air introduced at one part of the oven, say the lower part or parts, and
discharged at another part, say the upper part or parts. By this removal of
vapours, or ventilation, in this way, the cooking action, owing to the heat of the
air introduced, is not retarded or detrimentally affected in any respect, but on
the contrary, the quality and flavour and appearance of the articles are improved.
The air may be heated by passing it through a pipe carried up from a low
level round the grate, and into the oven, or by a special fire, other than the
oven heating fire, of any known suitable kind, or by hollow fire bars, or in any
other suitable way; and the amount of air will be regulated by suitable valves
or dampers.
The drawing hereto annexed illustrates the invention applied to an oven,
Figure 1 being a side sectional view; Figure 2 a front view, with the front plate
removed; and Figure 3 a plan.
Referring to the drawings a represents the fireplace of the oven, b the grate,
and the ash pit. d represents a part of an oven heated by the fire, and in
connection with which the improvement referred to is applied. Air is admitted
to this oven through the pipe e, which is introduced at the point f―having a
regulator thercon-at the lower part of the structure, and is carried up, and
continued round the grate, as shewn, and attached at its other end to the oven
side at.g, where it opens out into the oven.
The air within the pipe e will be heated by the heat of the fire in the fire
place and the heat will cause the automatic flow and circulation of it through the
pipe 6 from the inlet f to the outlet g, into the oven d. The discharge of this
air, together with other vapours from the oven will be at another part or parts,
say the upper part or parts, the outlets being suitably disposed to accomplish
the complete ventilation.
As stated, the vapours and smells emanating from the articles being cooked in
the oven, are, by means of the bot air introduced, carried away and removed,
and the oven efficiently ventilated; while at the same time the cooking action is
not retarded or detrimentally affected in any respect; but on the contrary, the
quality, flavour, and appearance of the articles are improved.
Having now particularly described and ascertained the nature of this
invention and in what manner the same is to be performed, I declare that what
I claim is;
-
1. The herein described improvement in or connected with cooking ovens,
namely, the ventilation of such ovens by hot air; for the purposes set forth.
2. In a heating oven, the means herein described and shewn, of ventilating the
said oven, consisting of the employment of an air conduit connected with
atmospheric air, and the interior of the oven, and subjected to the heat of tho
oven fire; substantially as and for the purposes set forth.
Dated this 10th day of Ontahan 1900