US215088A - Improvement in bakers ovens - Google Patents

Description

G. BRAKE. Bakers Oven.

No. 215,088. Patented May 6, 1879.

WITNESSES:

zi /f ATTORNEYS.

PE'ERSyPHOTO- LKHOGRAWR WIBHINGTON D. C

UNITED STATES PATENT OFFICE.

GEORGE BRAKE, OF LANSING, MICHIGAN.

IMPROVEMENT IN BAKERS OVENS.

Specification forming part of Letters Patent No. 215,088, dated May 6, 1879; application filed January 31, 1879.

To all whom. it may concern Be it known thatv I, GEORGE BRAKE, of Lansing, in the county of Ingham and State of Michigan, have invented a new and Improved Bakers Oven, of which the following is a specification.

Figure 1 is a front elevation of theoven; Fig. 2 is a horizontal section on line av .90, Fig. 1. Fig. 3 is a vertical cross-section on line y y, Fig.1. Fig. 4 of the drawings is a vertical transverse section through the line z z of Fig. 2, for the purpose of showing the connection and relation of parts.

Similar letters of reference indicate corresponding parts.

This invention has for its object a b'akers oven which shall be simple and cheap in construction and economical and efficient in its working.

The sides, ends, and roof of the oven are built'of brick, and the floor or bottom A is of stone or some refractory composition that will withstand the heat, supported by arches B B along its center, and. in channels a. a or on projections 11 b at its ends and sides.

At one end of the oven, at C, is the fire-,

place for heating it. The products of combustion, or a portion of them, pass up through the opening I) into the oven proper, while another portion may pass through the pipes E E, which extend under the floor of'the oven' for about half its length, and discharge their contents into space F.

Holes 0 c and passages d d in and at the sides of the oven-floor permit the heat from below to flow into the space above the floora matter of great importance sometimesfor regulating the temperature of the oven.

The draft is created by a smoke-stack, with t which the men is connected by flues G and G G, and in these lines are placed dampers to regulate the temperature above and below the -'on central arches, B, over an end fire-place, O, and on projections or recesses at the ends and The openings H H, which are provided with sliding doors, are for the purpose of admitting cold air to cool the oven-floor should it be too hot.

The oven-roof is supported and braced, as seen, by lintels, buck-staffs, and rods, and the whole front of the oven proper is opened or closed by doors I I, which slide in grooved 1 plates which are placed above and below them. These doors are made of iron, and lined with fire-brick or some other refractory material.

The average dimensions of a vbakers oven are about twenty feet in length and six feet in width, and the working doors are at one or both ends; hence the labor of charging and emptying them, or setting" and drawing, and of arranging their contents, isvery 'great, and long heavy peels must be used for the work. 4

By this arrangementplacing sliding doors along the whole front of the oven-every part of it can be easily reached with a short light peel, and all the labor attending baking be much reduced.

In ordinary bakers ovens, the fires must be drawn before putting in the dough, lest the bread be injured by the smoke, gases, and floating ashes; hence the oven quickly ,cools. But it will be seen that by the devices herein shown the fires may be maintained during the baking, without fear of injuring the bread, by closing the damper in flue G and keeping open those in G G, and the opening D may also be closed with a slab of stone or brick.

By maintaining a constant fire much more work can be done in this oven in a given. time than in the ordinary bakers oven, and, this will work well with coal, coke, or wood as -fuel. It can be built of any desired dimensions, to suit a small or a large trade, and can be constructed for about one-third of the cost of a revolving oven of like capacity.

By judiciously arranging the dampers which control the drafts below and above the ovenfioor, an even heat can be secured in every part of the oven proper. V

I am aware that doors in front of thexoven are not broadly new; but

What I claim is A brick oven whose bottom A is supported sides, and which is providedwith opening D, holes 0, and passages E and d, arranged as shown and described.

enonen BRAKE.

Witnesses:

W. K. PRUDDEN, JOHN BROAD.

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