Core-oven Tests

THE tests here described were made to obtain information regarding costs, efficiency, etc. of baking cores in an oil-fired oven, and two electric ovens, which were installed, early in 1920, in the core room of The Ohio Brass Co. and were used almost continuously during the rest of that year. Operating costs were rather high so a complete test was undertaken early in 1921. The ovens will be referred to as Nos. 1, 2, and 3. Nos. 1 and 2 are electric ovens of different makes while No. 3 is an oil-fired oven made by the firm that made No. 2. The three are equipped with similar ventilating devices. They have full-height doors at front and rear. The cores are placed on iron racks, which are lifted by Cowan trucks and rolled into the ovens through the front doors. When baked, they are removed through the rear doors. Fig. 1 shows the general plan of the electric ovens while Fig. 2 shows the plan of the oil-fired oven. Oven No. 1 is 91 in. (231 cm.) wide, 83 in. (210 cm.) high, and 79 in. (200 cm.) deep, inside measurements. The walls are constructed in, panels about 18 in. (46 cm.) wide and 4 3/16 in. (10.6 cm.) thick, packed with blocks of insulating material and covered with sheet iron. The concrete floor on which the ovens set is 13 in. (33 cm:) thick. A recess about 5 in. (13 cm.) deep was cut in the floor to provide room for the heating units. Channels and plates supported. on I beams serve as' supports for the trucks and racks. The ventilating system consists of a Sirroco No. 1 ½ fan, connected so as to draw air from the top of the-oven or from the room, through damper C, and to deliver it either to the bottom of the oven or to the floor; the delivery is controlled by the vane A. The fan and pipes are covered with ¼ n. (6.3 mm.) asbestos cement lagging.