Bread oven
BACKGROUND OF THE INVENTION 
     The present invention relates to improvements in bread ovens and in particular to ovens of a relatively small size for individual or home use for satisfactory baking of bread for pizzas and related products. 
     SUMMARY OF THE INVENTION 
     The oven, according to the invention, is characterized by having a fume vent at one end of the roof, preferably adjacent the oven opening, so that hot gases emitted by a wood fire at the opposie end contact the roof to maintain it at an elevated temperature. 
     A further characteristic of the invention resides in the provision of a by-pass passage leading from outside the oven to a fume collection area and having related closing means so as to permit the control of a counter-draft in suitable amount to slow down the rate of combustion and thus the heating effect. In a preferred embodiment the by-pass passage leads to the interior of an ash pan positioned immediatey below the base of the oven so that displacement of the ash pan controls the opening and closing of the by-pass passage and further permits ventilation of the fumes from the embers and cinders transferred to the ash pan after the initial heating step. 
    
    
     BRIEF DESCRIPTION OF THE DRAWINGS 
     Two embodiments of the invention will now be described, by way of example only, with reference to the accompanying drawings in which: 
     FIG. 1 is a vertical section of a bread oven, according to the invention, as it is during initial heating; 
     FIG. 2 is a section along the line II--II of FIG. 1; 
     FIG. 3 is similar to FIG. 1 but showing the operation of the oven while cooking; and 
     FIG. 4 is a vertical section of another embodiment of the oven according to the invention. 
    
    
     DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     The oven has a horizontal support 1 positioned above the ground by two longitudinally extending feet 2. The upper surface of support 1 is covered by refractory bricks 3 forming the base of the oven. Positioned on support 1 is a trapezoidally shaped member 4 (FIG. 2) having an inverted V or U-shaped section open at the foot. Member 4 thus defines lateral walls 4a, a roof 4b, a transverse wall 4c closing one end of the oven and an opposed wall 4d having an access opening containing a door 5. The door contains an inlet air aperture 5a controlled by a register 6. The inside surfaces of member 4 are covered by refractory bricks in a similar fashion to the base. 
     Member 4, in turn, supports a hollow arched member 7 defining a downwardly opening cavity 7a. An aperture 7b is provided at the end of member 7 opposite to door 5, which can communicate with the normal type of chimney (not shown). An opening, or fume vent 4e is provided in the roof just to the right of transverse wall 4d communicating the interior of the oven to the cavity 7a. 
     The transverse wall 4c at the far end of the oven is relatively thick and contains a vertical passage 4f communicating cavity 7a with a hole 1a opening through support 1. Below support 1 there is provided an ash pan 8 movable on longitudinal guides 9 mounted on the lower surface of the support. The front wall of ash pan 8 is formed with an air inlet 8a. One of the bricks on the base of the oven, designated 3&#39;, is removable so as to uncover an opening or trap 1b immediately in front of door 5. 
     The operation of the oven will be readily understood. Referring first to FIG. 1, the oven is shown at the time of heating. Register 6 is opened and a wood fire is lit at the other end in front of wall 4c. The flames and hot gases contact the roof 4b, thus heating it, and are conducted out through opening 4e into cavity 7a and then leave the oven through aperture 7b. Thus, rapid heating is obtained in the interior of the oven. In order to limit the heating and control or slow-down the rate of combustion of the fire, ash pan 8 is positioned to uncover hole 1a provided in registration with vertical passage 4f thus roviding a counter-draft. 
     Once the oven is warm, brick 3&#39; is temporarily removed in order to sweep the cinders and embers into ash pan 8 through trap 1b. Ash pan 8 is then pushed to the position shown in FIG. 3 so that the fumes and gases coming off the embers are led away through passage 4f and opening 7b. During this time the embers and hot gases maintain the temperature of the base of the oven. Register 6 in door 5 is closed so that the interior of the oven is undisturbed, producing the best conditions for the baking of bread or similar products. 
     It will be understood that the upper member 7 could be omitted and the fumes and gases emitted directly through fume vent 4e. It will also be realized that the exterior walls of the oven can be insulated or covered to permit use out-of-doors. 
     FIG. 4 illustrates a further embodiment in which two sliding plates 10 and 11 are connected to control rods 10a and 11a. Plate 10 controls fume vent 4e while plate 11 controls another fume vent 4g positioned in the oven roof immediately ahead of wall 4c. 
     To light the fire, the wood is placed at the front of the oven just in front of door 5. The two plates 10 and 11 are moved to uncover the corresponding fume vents so that combustion is easily achieved. When the fire has taken, plate 11 is moved to close the fume vent and the oven heats up in the same manner as already described with reference to the embodiment of FIGS. 1-3. It will be noted that the embers are preferaby repositioned on the base adjacent rear wall 4c. For the cooking operation, plates 10 and 11 are positioned to cover the corresponding fume vents, maintaining undisturbed conditions in the oven and a substantially constant temperature. 
     The invention is not limited solely to the preceding description which is given by way of example, but includes all variations within the scope of the following claims.