Most makers are now making iron cheeks of suitable construction to take the place of fire-bricks, and the results are said to be satisfactory, though quite contrary to the principles already laid down as to a minimum use of iron in grates.
There is a rather general idea that fire-bricks assist in heating the ovens. This, however, is incorrect; the object of fire-bricks is to protect the oven sides from the direct action of the fire, as this would in a short time injure them.
There are now to be obtained several makes of fire-resisting cement. This material is gaining favour, and will no doubt come into general use for the purposes for which it is intended. It is a clay-like material, and is used for repairing cracked fire-bricks or the interior lining of any description of furnace or fire-box; for rendering the joints of stoves and ranges air-tight; and it is also successful in temporarily repairing cracked boilers as it adheres to an iron surface as well as to any other material.
After cementing up the crack or damaged part, a fire is immediately made, and in 10 minutes the cement will be found to have set as hard as the iron itself, and it has a valuable property in not shrinking as it dries. This material is also used for lining the fire-boxes of kitchen ranges in place of fire-bricks, as it is much more lasting; its applications are very numerous, it being suitable for any and every purpose where heat is to be resisted. There are a few directions that must be followed to make the application successful, but these are provided by the manufacturers. Two of the best makes that have had considerable trial and are now in favour are the “Etna” cement (Verity Bros., 98 High Holborn), and the “Purimacos.”
77. Eagle Grill Stove.
Grills.—Grilling stoves, for coke or charcoal fuel, invariably take the form of an open-topped shallow furnace, above which is suspended the gridiron; Fig. 77 shows the general details. The furnace is sometimes supported on legs, but more generally the space underneath is utilised as a hot closet for plates, &c., and in some instances a hot closet is fitted above (as illustrated). The gridiron, which is made with fluted or grooved bars, is suspended at such an angle as to cause the gravy to run down freely into the pan in front provided to receive it. The method of suspending the grid permits of its being raised or lowered as the heat dictates. All grills are constructed to work with a down draught, i.e. the air that passes into the chimney has to first pass downwards through the fire and then up the flue provided behind. By this means, all products of combustion are carried away, and the fire may be said to be burning upside down.
Grills are also made to work with a series of Bunsen (atmospheric) burners in place of fuel beneath the gridiron.
Grills are made in various sizes for domestic or business requirements. The one illustrated in Fig. 77 is made by the Eagle Range & Foundry Co., 76 Regent Street, London, but they can be obtained of all range merchants and manufacturers.
Steam.—It has been long anticipated by many competent authorities that steam cooking would come into general favour, to the prejudice of cooking ranges, and although this has not come to pass, any description of food cooked by steam (in a proper manner) is by many considered superior to that cooked by any other method. But it may be here mentioned that to gain good results the steam must be dry, i.e. there must be a moderate pressure developed in the boiler and the steam should not be permitted to condense too quickly; if the steam pipe is of any length it should be felted, or covered with some non-conducting material. Steam at no pressure (atmospheric pressure only), although a gas, may be said to be saturated with moisture, whereas if a little pressure is developed it becomes dry, and may be compared to hot air. Steam without pressure has the further disadvantage of condensing very rapidly, and the moisture is objectionable for several reasons.