US1383109A - Range - Google Patents

Description

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RANGE.

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Patented June 28, 1921.

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RANGE. APPLICTION FILED -AUG- I 1917.

Panted June 28, 1921.

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'BH encina-cial( UNITED STATESl PATENT OFFICE.

RANGE.

` Specification of Letters Patent. Patented June 28 1921i.

Application filed August 1, 1917. Serial No. 183,861.

To all whom it may concern Be 1t known that I, VILLIAM S. HADAWAY,

Jr., a citizen of the United States of Amer-l ranges which receive their heat in whole or Y in part, from a sourceof hot vapor such as steam. It also pertains particularly to heaters of the aforesaid character in which electricity isvutilized to supplement and control the vapor..

When steam or other vapor is utilized in conjunction with electric energy for heating purposes, as for example,y a cooking range, the most economical proportioning of the electrical energy used, `relative to the heat energy supplied by the steam, is evidently dependent in general, upon the cost of the fuel utilized in generating the steam and upon the cost of the electric energy available at the point of use.

In almost Aall cases where cooking ranges are in demand the cost of heat supplied from a source of steam, is very much less than the cost of electrically generated heat and it has been my aim to provide a range suitable for use wherever electric energy is available even though the cost of the electric energy may vary widely in different places.

. One object of my invention is to provide a simple and compact range structure that shall embody a sink unit in addition to steaming or boiling, roasting, frying and broiling compartments. t

Another object is toprovide a rangeof the aforesaid character Vhaving a simple pipe connection and adapted to receive high temperature steam andutilize the same advantageously for low temperature as well as high temperature work.

In order that my invention may be thoroughly understood I will now proceed to describe the same in the following specification and then point out the novel features thereof in appended claims. f

Referring to the drawings:

Figure 1 is a partial vsectional elevation showing a range arranged and constructed in accordance with my invention and constituting an embodiment thereof, the source of steam and the connections being also illustrated. h Fig. 2 is a sectional elevation of the baking and warming ovens, together with the frying compartment, which are shown in the structure of Fig. 1 oir the right-hand side of therange. 1 f Fig.- 3 is a sectional view showing a baking unit, adapted to be utilized within one of the ovens of Fig. 2, as hereinafterex- Plained. f f

Fig. 4 is a correspondingview of a frying pan. o

Fig. 5 is a view Ycorresponding tovFig. 2, of the steamer section of the range, together with the broiler which is mounted at the left in the range shown in Fig. 1.

In the drawings, l0 designates the range structure which is shown mounted on legs 11 and comprises, in general, a high temperature oven l2, a low temperature oven 13, a steamer compartment 14, a broiler 15, a frying compartment 16, and a sink 17.l The whole rangeis preferably provided with a i hood 18, which communicates with a flue 19. 20 designates the floor line and2lmay, forexample, `designate a basement floor on which is mounted a steam generator 22 having a superheater 23. i

24 designates a hot water tank having a heating coil 25 which is supplied with steam through a pipe 26, andis connected at its opposite end by a pipe 27 to the water section of the generator.

28 designates a water main which is con- Y nected ,to the hot water tank by a pipe 29 and is connected to a cold water faucet 30 kat the sink; a pipe 31 connects the hot water tank to a hot water faucet 32.

The lsup'erheater 23 is connected at one end to the steam dome 33 of the generator by a pipe 34, and its outlet end is connected by a pipe 35 to adistributingl pipe 36 at the range, a temperature booster 37 being inter'- posed if desired. 'y

The distributing pipe 36 has a plurality of branches 38 to 43 inclusive, which are governed respectively by control valves 44 to 49.

The broiler 15 and the steamer 14 may be made ina single unit as shown in Fig. 5, having walls 50 of insulation, an insulating partition 51 Vvwhich separates the broiler from the steamer, and a sheet metal casing 52 which protects ythe insulation,

The interior of the steamer is preferably provided With a plurality of removable racks 53 and is lined to form a Water tank 54; at the bottom and the steam-tight compartment above.

Disposed in the tank 54 is a superheater coil 55 which is connected to the branch of the distributing pipe 36, from which it is supplied with high temperature steam.

As hereinafter explained, this high temperature steam is too hot to be used directly in a steamer for cooking vegetables and the like, and in the arrangement illustrated, the coil 55 constitutes a steam generator since it causes the Water contained in the tank -i to boil and fill the steamer with Wet steam.

-As fast as the steam is condensed the Water merely flows down the sides of the steamer and returns to the tank. The steam from the coil is allowed to discharge into the Water but its temperature above the Water is of course materially reduced before it reaches the discharge end of the coil.

The branch 39 is connected to coils 56 which are disposed in slabs 58 Which form parts of the broiler and on which are supported radiant electric heaters 59.

The broiler forms no part of my present invention, and is preferably constructed as shown and described in my copending application Serial No. 32,071 filed March l, 1916.

The branch l0 is connected to a steam out let 60 \vhich is disposed over the sink 17, and from which steam may be drawn for any desired purpose. The branch il is connected to the low temperature oven 13, the branch 12 to the frying compartment 16, and the branch 43 to the high temperature oven 12.

The high temperature oven has a double insulating Wall composed of an outer layer 61, an inner layer 62 and an interposed vapor passage 63 Which is preferably filled with sand or like particles to retard the flow of steam therethrough.

The high temperature oven is further provided with a lining 64 having relatively large heat capacity such as soapstone slabs for example. rlhe inner layer 62 of the insulation is preferably formed of a porous material having a small heat capacity such as silocel. The outer layer 61 may prefrably be formed of slabs of magnesia or some other suitable material for Areducing the heat losses from the vapor passage or chamber 63.

Electric heaters 65 of any suitable structure are mounted on and may form a part of the inner Wall of the oven. V

As hereinafter explained, these electric heaters if used alone, would only maintain a relatively low temperature in the oven. In other Words, they have a relatively small capacity and are inexpensive to operate.

The loiv temperature oven 13 is protected by the insulating Wall 61 Which is extended to inclose both ovens and to form a partition 66 between them. Within this insulation is a steam passage divided into two parts 67 and 68 Within which is a relatively thick porous insulating lining 69 forming the inner Walls of the oven.

-The branch L11 is connected to the lower part 67 of the steam jacket and steam is adapted toflow from this jacket 0r space through the pores of the insulation 69 into the oven. It flows out through the porous insulation 69 on the opposite side and into the part 68 of the steam jacket. From this point it flows through outlet pipes 7() and is preferably discharged into the Water tank of the steamer, although if desired, it may be discharged into the sink after it is condensed.

The frying compartment 16 is disposed in a mass 72 of insulation having a steam space 73 which is shaped to conform to the contour of the opening in the receptacle produced by the metal lining 7 4 of the compartment. The space between the metal lining 7a and the steam jacket 73 is filled with porous insulation 75, a sheet metal partition 76 being preferably introduced as a baffle to cause the incoming steam which is admitted from the branch 42 to flow first through the space 73 and then from a point near the rim of the receptacle backwardly through the porous insulating mass 75, from which it escapes to the outlet pipes 77.

The outlet pipes 77 are joined to the pipe so that the outgoing steam from the ovens 12 and 13 and from the frying compartment 16, is carried over and discharged to the steamer 14.

lNithin the ovens 12 and 13 are contact plugs 78 and 79 which are connected to short lengths of flexible cord designated 80, and are connected at their opposite ends to outlets 81.

In Fig. 3 is shown a baking dish or small oven designated 82 which comprises a re ceptacle section 83, a cover section 84:, and electric heaters 85. The Walls of the sections 83 and Sli are formed of insulting material having a considerable heat capacity and the electric heaters are connected to an outlet 86 which is adapted to coperate with the connecting plug 79 in the oven.

Instead of having the flexible cord 80, a pair of spaced stationary contact members may be afiixed at the back of the oven and guide rails provided to receive the baking dish in position to make contact with the stationary contacts Within. The baking dish as shown in Fig. 3, is intended as an illustration only, of one form which may be conveniently used Within the oven, but it will of course be understood that dishes or receptacles of various shapes and sizes may be used in either a high or low temperature oven, dependent uponthe cooking operation to be accomplished.

The frying compartment 16 may vbe used directly as a heatedcooking receptacle but I prefer to have an electrically heated frying pan or the like available for high temperature use. The frying pan may be made up in any suitable wayand may for example, be composed of a pair of nesting sheet metal dishes or walls between which is disposed suitable electric heaters, the structure .being completed by welding the side or edge walls together.y A structure of this kind is shown in Fig. 4, 87 designating the electric heat.

ers, 88 the sheet metal walls, and 89 the handle of the device. l

The vapor supplied from the superheater 23 may be sufiiciently hot so that no electrical booster is required for raising its temperature or its temperature may be ,raised y an electric booster as indicated at` 37 in Fig. 1. The structure of the booster forms no part of my present invention and may be formed asy shown and described in my copending application Serial No. 177,168 filed June 27, 1917. f

In either case the temperature of the vapor inthe distributer 36 may be assumed for convenience to bev approximately 400 F. and therefore thesoapstone slabs 58 'ot the broiler will be heated to this tempera# ture. The electric heaters A59 will generate a relatively small quantity of heat at high temperature and their capacity is relatively small because of the fact that the slabs have a large heat capacity and are maintained at a fixed temperature only about 150O to 200 lower than the temperature required for broiling.

The hot vapor supplied to' the'steam generating coil 55 is obviously aty a suiiiciently high temperature to make the water in the tank boil rapidly and keep the entire space.V

in the chamber of the steamer filled.

The steam admitted, as already explained, from branch 41 to the lower temperature walls, fixes the temperature of the walls and Y furthermore percolates through the porous inner walls 69 and fills the interior of the oven with an atmosphere of dry vapor at substantially the temperature of the incoming steam which is assumed to be about 400.

If the baking dish is lilled with material to be cooked and is placed in the oven 13, steam may then be turned on by operating the valve 48 and obviously the baking dish, including its walls 83 of suitable heat capacity, is heated to the temperature of the steam. Assuming that the electric connection was completed when the dish wasin` troduced into the oven, electricity may be switched on to energize the heaters 85. The preliminary heating of the baking dish may be accomplished when the dish is opened and the electric energy suppliedto the'heaters 85 after the dish is filled and closed. The size of the dish may bervaried by introducinga hollow spacer 90 as shown in Fig. 3..

The walls of; the dish constitute heated heat insulation and they act so as to necessitate only a rise in temperature of from about 400o to 550, that is, about 150o rise instead of from roomv temperature of say 70O to 550, that is, a rise of 480.

It is therefore evident that the electric energy required is very small relative to that whichl would be necessary in case the baking dish were to be used in the atmosphere instead of in the oven.

The high temperaturel oven 12 may bey compared to a low temperature oven withA a dish of the character shown in Fig. 3 but of full size to fit the oven introduced. a

As clearly shown inl Fig. 2, the vapor holds the insulation of which the walls of the. oven are composed, at a fixed temperature, Say, about 400, and the Velectric heater 65 raises the temperature to a desired working temperature within the oven with the expenditure of a small amount of energy. It is of course possible to utilize the baking dish 82 within the loven 12, and to either energize the heater 65 or not as desired.

I consider it preferable to utilize eithery the electric heaters 65 `or the electric heaters 85 when the dish is used intheA oven 12, but not to useboth at thesame time.'

that the amount ofelectrical energy utilized in generating heat, may be easily governed so as to control the temperature existing irrespective ot variations in the steam tem# perature.

The operation of the broiler is similar to that of the oven and baking dish. The steam heated frying compartment servesto maintain the heat of the frying' pan at a iixed level, independent of the electrical heaters 87 which are called upon merely to supply sufiicient heat to increase the temperature to the desired working'level.

`In the'operation of the oven the vapor should thus first heat the heat insulation to its own temperature. The vapor is then depended upon to surround the heat insulation and prevent loss of heat therefrom and the electric heaters will raise the temperature only on the inside to the desired working level and will maintain and regulate the temperature required. y

My'invention may be embodied vin structures of various kinds adapted for various uses, and I intend only such limitations as are indicated in the appended claims. What I claim is: 1. A range comprising a high temperature steam distributer, a steamer having a water chamber connected to the high temperature steam distributer.

2. A cooking `device comprising a chamber having Walls of heated insulation, and an electrically heated cooking Vappliance adapted to be disposed in the chamber.

3. A cooking device comprising a body of heat insulation, means for supplying heat thereto, a recess in the body, a metal lining in the recess, 'and an electric heater in the form of a dish adapted to be Jfitted into the recess.

4:. A cooking device comprising a body of heat insulation, means for supplying heat thereto, a recess in the body, a metal lining in the recess, and an electric heater in the form of a dish removably mounted in the recess. p

5. The combination with a heated chamber, of a baking dish adapted to be inserted therein and having Walls of heat insulating material of relatively large heat capacity, and electric heaters for heating the interior or" the baking dish.

6. The combination with a heated chamber, of a baking dish adapted to be inserted therein and having Walls of heat insulating material of relatively large heat capacity, and means for generating heat Within the baking dish.

7. rlhe combination With a heated chamber and an electric circuit connector therein, oi a baking dish having a connector to ccoperate With the connector in the chamber `adapted to be inserted therein and having Walls `of heat insulating material of relatively large heat capacity, and electric heatersY for heating the interior of the baking dish.

8. A range comprising a sink, a control panel, a baking ovenand a steamer at the respective ends of the sink.

9. A range comprising a sink, a control panel, a baking oven and a steamer at the respective ends of the sink, and a hood overhanging the range.

10. A range comprising a sink, a' control panel, a baking oven and a steamer at the respective ends of the sink, and a frying compartment and a broiler beyond the oven and steamer at the respective ends; and a hood over-hanging the range.

11. An oven having an innerlining of heat insulation having large heat capacity, an intermediate covering of porous heat insulation having a relatively low heat capacity, and an outer Wall of heat insulation spaced 'from the intermediate covering.

12. An oven having an inner lining oi heat insulation having large heat capacity, an intermediate covering of porous heat insulation having a relatively low heat capacity, an outer Wall oi heat insulation spaced from the intermediate covering to form a steam space, and means for supplying hot vapor thereto.

13. An oven having an inner lining of heat insulation having large heat capacity, an intermediate covering of porous heat insulation having a relatively low heat capacity, an outer Wall of heat insulation spaced from the intermediate covering to form a steam space, grains or particles of heat insulating material .in the steam space, and means for supplying hot vapor thereto.

14. A steamer` comprising a steam space, a Water tank communicating therewith, and a steam coil located in the tank arranged to discharge into the same and adapted to be supplied with superheated steam.

15. An oven comprising insulated Walls, means for supplying heat to the Walls, an electrical connector within the oven, and a closed receptacle having walls of large heat capacity, electric heaters Within the receptacle, and means arranged to coperate with the connector in the oven.

1G. A receptacle, an insulated mass surrounding the receptacle, means for heating the insulated mass, a frying pan adapted to it into the receptacle and, having electric heaters for heating the saine.

17. A range comprising a sink, a baking oven on one side, a steamer on the opposite side, a control panel over the sink, and a hood overhanging the complete range.

In Witness whereof, I have hereunto set my hand this 16 day of July, 1917.

WILLIAM S. HADAVVAY, .InA

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