IMPROVEMENTS IN STOVES FOR CULINARY PURPOSES
Year: 1869

page_text: PROVISIONAL SPECIFICATION left by John Henry Johnson at tho
Office of the Commissioners of Patents, with his Petition, on the
31st May 1869.-A communication from abroad by Jean Baptiste
Vanoni, of Paris, in the Empire of France.
I, JOHN HENRY JOHNSON, of 47, Lincoln's Inn Fields, in the County of
Middlesex, Gentleman, do hereby declare the nature of the said Inven-
tion for "IMPROVEMENTS IN STOVES FOR CULINARY PURPOSES," a communi-
cation from abroad by Jean Baptiste Vanoni, of Paris, in the Empire
of France, to be as follows:--
This Invention relates to a compact arrangement of stove for culinary
purposes, whereby economy of fuel is obtained and the affluvia from
the cooking viands is carried up the chimney.
These improvements consist of a peculiar combination of moveable
and fixed grates in conjunction with suitable chambers or spaces for the
reception of the food or of the receptacles containing the same intended
to be warmed or cooked and with a self-acting spit. The back of the
improved stove is built by preference of fire-brick, and the front is
composed of three moveable grates, of which two usually remain in a

page_text: vertical plane whilst the third is normally in a horizontal plane and
joins at its front edge the lower portion of the lower one of the two
vertical grates. The fuel for the main portion of the cooking is con-
tained within these three grates, but a smaller supplementary fixed
horizontal grate is also provided for use in minor operations, such as.
warming milk and the like when the main fire need not be used. The
upper vertical grate turns on a vertical axis in order to allow of the
ready introduction of fuel, whilst the lower vertical grate turns on a
horizontal axis at its upper or front edge (according as it may be in a
vertical or horizontal position. When the full depth of the fire is
required, as, for example, when roasting and stewing, at the same time
the lower vertical grate is brought into its vertical position, but if only a
small fire is required the lower vertical grate is to be turned to a
horizontal position, when it forms the bottom upon which the fuel which
had previously been supported by the horizontal grate rests. When the
cooking is over the entire contents of the grate can be instantly dis-
charged into a moveable ash-pan below running on wheels by simply
returning the lower vertical grate to its vertical position, and allowing
the bottom or horizontal grate to fall down to a vertical position. The
lower part of the stone just in front of the lower vertical grate forms
a chamber in which to place a stew pot which is heated by the direct
radiation from the fire. The upper part of this chamber is formed by
a horizontal division plate which constitutes the bottom of a roasting
chamber situate immediately in front of the upper vertical grate. This
plate has an opening in it over the small supplementary grate before
referred to in which to place a saucepan for warming milk, boiling eggs,
and the like. Two sliding doors are fitted to the back of the roasting
chamber, which are to be closed so as to prevent direct radiation of heat
therein when not required for roasting. The spindle of the spit passes
horizontally through the roasting chamber, and is supported at each end
in an oscillating frame which enables the meat to be set nearer to or
farther from the fire, two curved slots being made, one in each side of
the roasting chamber, to allow of the adjustment of the spit being
made. On the end of the spit a chain pulley is fixed, round which
passes a driving chain leading over guide pullies situate in or near the
line of the axis of the oscillating frame. This chain thenco passes
round a smaller chain pulley fast on the spindle of a worm wheel, into
which gears an endless screw on the vertical axis of a horizontal fan
wheel situate inside an enlarged portion of the chimney and rotated by

page_text: the ascending current of air. The screw and worm wheel are enclosed
in a special box or casing passing through the chimney so as to protect
them from direct contact with the smoke. Above the roasting chamber
herein-before referred to there is provided an oven or hot chamber
fitted with one or more moveable or hinged shelves, and having an
opening in the bottom immediately over the fire for the reception of
cooking utensils when required. This opening is closed by a series of
moveable concentric rings fitting one into the other, so that by rc-
moving one or more of them the size of the opening may be regulated
as required. The products of combustion and the eflluvia from the
meat pass round the hot chamber (which is also provided with a vent
hole at the top) into a smoke box situate above the chamber, and con-
taining a closed receptacle for boiling water provided with a tap at
the side. A throttle valve or damper in the base of the chimney serves
to regulate the draught. Both the roasting and the hot chamber aro
provided with hinged fronts for the purpose of opening or closing them
as required, and the oscillating frame which carries the spit is provided
with a convenient catch taking into a rack or other contrivance for
fixing it in any desired position when adjusted.