Improvements in Baking and Cooking Ovens.
Year: 1892

page_text: Date of Application, 15th Aug., 1892
Complete Specification Left, 2nd Mar., 1893-Accepted, 15th Aug., 1893
PROVISIONAL SPECIFICATION.
Improvements in Baking and Cooking Ovens.
A communication from JOSEPH DETHIER-NICOLAY, of Rue Neuve, Stavelot, in
the Kingdom of Belgium, Locksmith and Mechanical Engineer.
I, ALFRED JULIUS BOULT, of 323, High Holborn, in the County of Middlesex,
Member of the Institution of Mechanical Engineers, do hereby declare the nature
of this invention to be as follows:-
These improved ovens are preferably constructed of sheet steel in any suitable
Bize, and offer the advantage of very readily opening for the reception of the loaves
or other articles to be baked. Each furnace is provided with a vertically sliding
door at the front and with two small doors arranged on either side of the main door.
It is sufficient to open these secondary doors at the same time as the main
door to open the oven to the fullest extent. This enables even inexperienced
persons to place loaves, tarts, and the like upon the plate or dish provided for the
purpose and introduce them into the oven at one operation. Thus much time is
saved and the inconveniences are avoided resulting from want of skill on the part.
of the men employed.
The oven also comprises a sliding chamber arranged upon pivotted levers at the
back of the oven and extending to the mouth of the oven underneath which it is
retained between the two front legs or uprights.
By means of a rod or rack arranged on the right this sliding chamber is drawn
out so as to be a distance of about 10 centimetres beyond the edge of the oven's
mouth. In this position the chamber may receive the hot cinder when it is to be
utilized to keep up the heat in the oven. The sliding chamber is then moved back
inwardly by means of the rod or rack already mentioned until it is again in the
same vertical plane as the mouth of the oven. The oven is provided with a double
bottom plate or wall which extends from each side of the sliding chamber, so that
the heat of the cinders is spread in the space between the two bottom plates and
both the sliding chamber and the lower bottom plate serve for keeping the bread
or pastry warm. If, however, it is desired to extinguish the cinder entirely, it is
only necessary to push the rod or rack so that the sliding chamber inoves up closely
against the lower bottom plate. The sliding chamber may be removed from the
oven when it is required to throw out the cinder it contains. This is readily
effected as the sliding chamber simply rests upon a frame formed by the pivotted
levers. It is not rivetted to these but is retained upon the front portion by a flange
or rail.
The interior of the oven is lined with fire-bricks and on each side of the upper
wall a free space is left. The smoke is thus allowed to escape through two openings
provided for the purpose in the fire-proof lining at the front above the two small
doors; it then traverses the free space between the fire-bricks and passes from the
other end of the oven into a flat pipe in the centre of which the chimney is erected.
The advantage of this arrangement is that the heat is better distributed than it
is in ovens in which the chimney is situated near the mouth or quite at the bottom
of the oven.
The cover or lid is movable on hinges in the longitudinal direction.
Ovens of this construction may be made of any suitable size and provided with
one shovel where nine loaves or less are to be baked at one time and with two
shovels where twelve loaves or more are to be baked.
For French rolls and pastry (in restaurants or pastry-cooks' shops or the like)
the only alteration to be made in the oven is that the front door, instead of sliding

page_text: up and down is adapted to be opened by means of a lever instead of a handle,
which lever is situated on the left side near the lid or cover. This lever is provided
with a spring so that the extent to which the oven is to be kept open at any
particular moment may be adjusted. A further advantage arising from this lever
arrangement is that however hot the oven may be it enables its mouth to be shut
or opened by hand. In the case the oven may be moreover provided with a copper
boiler placed against the oven and standing upon legs or uprights. This boiler
may be provided with a pressure gauge safety valve a water level gauge a discharge
cock a funnel provided with a cock and a steam exhaust cock by which steam is
admitted into the oven when required. While the pastry is being baked the steam
jet serves to moisten it in the form of spray through small perforations made for
the purpose in the steam supply pipe.
In the spaces left in the upper wall between the fire-bricks are located two flat
pipes or conduits with openings directed towards the interior of the oven and
provided with suitable closing devices or keys which enable the oven to be tightly
closed when it is required that the steam should remain within it during the baking
process.
The spaces between the bricks and the upper wall or cover are besides filled with
sand so as to retain the heat within the oven as long as possible.
The boiler may be heated with the cinder collected from the sliding chamber
after it has been utilized therein. Or wood may be used for heating the boiler.
It will be understood that all the details requisite for carrying out this invention
cannot be set forth in this Provisional Specification, these are reserved for their
proper place in the Complete Specification. Modifications in the parts described
may be made without departing from the spirit of this invention.
Dated this 15th day of August 1892.
ALFRED J. BOULT,
Chartered Patent Agent.
COMPLETE SPECIFICATION.
Improvements in Baking and Cooking Ovens.
A communication from JOSEPH DETHIER-NICOLAY, of Rue Neuve, Stavelot, in
the Kingdom of Belgium, Locksmith and Mechanical Engineer.
I, ALFRED JULIUS BOULT of 323 High Holborn in the County of Middlesex,
Chartered Patent Agent 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 :-
The portable baking oven herein described and illustrated in the accompanying
drawings, may serve for the manufacture of both ordinary bread and French
loaves, also in making pastry and in cooking food. The oven proper is made of
preferably polished sheet steel, lined with fire-clay or other refractory material.
In the accompanying drawings
Figure 1 is a vertical cross section taken near the front of the oven.
Figure 2 is a vertical longitudinal section showing the depth of the oven.
Figure 3 is a section of the boiler, and
Figure 4 is a perspective view of the oven.
The oven is provided with three doors A, B, and a fire-box or fuel chamber F on
the side where the articles to be baked or cooked are to be introduced.
The essential novel feature in this oven is the arrangement of a double bottom E,
in combination with a movable and adjustable fire-box or fuel chamber F. The
introduction of the trays, dishes or plates, carrying the materials to be baked or
cooked is effected through the central door A and greatly facilitated by the side
doors B, there being thus when the three doors in the front of the oven are open a

page_text: perfectly free space at C (see Figs. 1 and 4), unencumbered by any door or door--
frame or the like for the reception of the loaves or other food; the free entrance
occupying the whole width of the oven.
The fire-box or fuel chamber is suspended by means of pivotted arms or links L.
in such a manner that by means of a link connection M, the said box may be
reciprocated so as to come nearer to or recede from the bottom E of the oven.
The oven is heated in the ordinary manner by a fire kindled in its interior the
burning fuel being removed preparatory to the placing of the articles to be baked
in the oven.
When it is desired to utilize the heat of the burning fuel, preferably
charcoal, for maintaining that of the oven after its removal from the oven, the fire-
box or fuel chamber, before such removal is drawn about 10 centimetres, in front of
the orifice of the oven so that the charcoal cinder may fall into said chamber which
is thereafter returned to its original position.
The heat is transmitted from the fire-box to the space E between the two bottom
plates of the oven, filled with air at rest, so that this space forms as it were a
heating chamber. In this intermediate position there remains a small space between
the edge of the box and the bottom E of the oven. When it is desired to extinguish
the charcoal, the rod M is pushed further backwards, until the upper edge of the
fire-box F fits tightly against the bottom surface of the space or chamber E when
the charcoal goes out for want of air. The box F may be readily removed as it is
placed on an iron frame. The interior of the oven is lined with fire-brick or
equivalent material and the roof is formed with openings or passages A¹ A" A".
The remaining arrangements are for utilizing the hot fuel which, in connection
with the fire-box or fuel chamber, the double bottom and the three doors, constitutes
a complete baking or cooking range in perfect working order. The steam escapes
through one or more openings A¹ provided in the roof above the two side doors B,
passes through the space A and through the openings A1 into a metal casing J &
thence into a preferably flat pipe R in the centre of which a chimney H is arranged.
The two discharge or exhaust pipes J' connecting the pipe R with the casing J
may be closed by means of iron dampers (not shown in the drawings) so that in
the baking or cooking process the steam may be retained in the interior of the
oven.
The boiler may be of any ordinary construction the reference letters E¹ F1
and G on the boiler shown indicating respectively the steam chamber, combustion
chamber and ash-box, and it may be provided with any of the usual fittings, such as
gauge glasses etc.
I are the jets through which the steam from the boiler is introduced into the
oven. These jets may be provided at the right hand or left hand side of the oven
as shown respectively in Figures 1 and 2 or at both sides, and the boiler though
not so shown in the drawings, is connected with the jet pipes I¹ in any convenient
manner.
Having now particularly described and ascertained the nature of the said inven-
tion, as communicated to me by my foreign correspondent, and in what manner the
same is to be performed, I declare that what I claim is ;-
1. In a baking or cooking oven the arrangement of the coal-box or fuel chamber
in combination with three doors whereby when the middle door is opened and the
adjustable coal-box linked to a lever arrangement is moved to its foremost position
the incandescent charcoal can be introduced into the said box and when the said
box is in its intermediate position the heat from the hot charcoal therein acting on
the air between the two bottom plates of the oven keeps up a sufficient heat for
baking within the said oven the charcoal being entirely extinguished when the
coal-box is in the rearmost position substantially as described.
2. The combination with a baking or cooking oven of a movable fire-box sub-
stantially as and for the purpose described.
3. The combination and arrangement of parts constituting the complete baking

page_text: or cooking oven
drawings.
substantially as described and illustrated in the accompanying
Dated this 2nd dow of March 1802
W. P. THOMPSON & BOULT,
Agents for the Applicant.