| 摘要 |
960,161. Electric cooking ranges. WILLIAM GREEN & CO. ECCLESFIELD Ltd. April 9, 1962 [May 18, 1961], No. 18242/61. Heading F4W. [Also in Division H5] A cooking range includes at least one oven below a hot plate which projects beyond the oven top and is heated by electric elements disposed beneath the projecting portion, a fan circulating air round a closed flue path past the elements, between the hot plate and the oven top, and down the end of and beneath the oven. A cast iron hot-plate in three sections, 17 and 18, overlies ovens 1 and 2 and an intervening compartment 3 containing a fan 4 for circulating air past damper 50, through the perforated distributer plates 36 and past the heating elements 39, and through flues 5, 6 and 7 back to the fan intake. Central section 18 of the hot-plate, which is stiffened by ribs (Fig. 2, not shown), attains a boiling temperature, the side sections 17 a simmering temperature, and the ovens 1 and 2 a roasting temperature if additional thermostatically controlled heating elements 41 are energized. The range, which stands clear of the floor by the space 14, is constructed of sheet metal, with its various sections separated by thermal insulation, e.g. in panels 11, 12 and 13. |
