From Australia's leading maker of slow combustion heaters, the Baker's Oven is a heater, classic wood oven and cook top combined.

With style from a bygone era, the Baker's Oven will grace your home and vacation cottage.

It will cook everything from crispy, fresh bread to succulent juicy roasts.

The Bakers Oven features a bypass damper that circulates hot flue gases around the oven before escaping out the flue outlet.

Roasting, baking or cooking on top of the unit is simple.

It will accept 4 regular size pots.

A convenient inspection plate inside the base of the oven provides access for cleaning any products of combustion that build up within the bypass area.

Bakers Oven Model with optional Water jacket.

Note - This model does not have the UL listing 1482.

The

Kitchen

Queen

Stove

The kitchen Queen stove has been designed and tested with economy, efficiency , and utility in mind.  The Kitchen Queen works with natural heat convection.  The design is a radical and daring departure from the wood ranges of yesteryear.

Fig-1

Fig-2

Fig-3

With Natural Heat Convection

Of course every stove works with heat convection, which is to say that heat naturally rises. But the Kitchen Queen takes a better advantage of this principle. Look at grandma's old stove in Figure 1. See how the heat circulates over the top, down the far side next to the water reservoir, under the bottom and then out the flue. Now compare Figure 2 to see how heat circulates in the Kitchen Queen. notice that the flow is first directed under the oven, up the right side, over the top, and then out the flue. The flow of heat and smoke is not directed at any point to take an unnatural downward turn. This is why we say the Kitchen Queen works with natural heat convection. This is truly a remarkable innovation in the design and function of a wood cook stove and, to our knowledge, is the only stove currently being manufactured that routes the smoke this way.

What are the advantages? It simply works better. The smoke and heat travel in a natural direction. But, most importantly, the smoke is not routed past any cooling surface, and therefore, is not cooled below 250 degrees F, the point at which liquid creosote is deposited on the cooling surface. This means less work for you.

The Kitchen Queen Is Supercharged

It sounds like something that belongs in a racing car, but in reality the supercharger in a Kitchen Queen is an innovation that enhances the circulation of smoke and heat and reduces the tendency toward creosote buildup

even more. Notice the small handle that is located at the bottom front center position in Figure 2. When moved in or out, this control opens and closes a small hole with access into the firebox at a point where the heat begins to circulate beneath the oven. By opening this small hole, the fire becomes hotter and therefore bums cleaner. This, too, serves to limit the deposit of creosote and is one more reason why the Kitchen Queen saves you time and money.

The supercharger also serves another purpose. It ensures a more rapidly heated and hotter oven. Our findings show that with the oven at 3 50° ~400° F the temperature will soar to 600° F within minutes of opening the supercharger.

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The Kitchen Queen Firebox

A big advantage that Kitchen Queen has over most other wood cookstoves is the size of the firebox. Old models in particular tended to have very small fireboxes and, as mentioned before, were so poorly located that natural heat convection was hindered rather than helped. The Model 480 Kitchen Queen comes equipped with grates and a large ash pan for easy, clean ash removal. The ashes do not have to be shaken down to allow draft to get to the fire.

Air is directed in through the door through a baffle that causes the air to be preheated before it enters the firebox making for a more efficient and hotter fire.

Summer  Grates

The summer grate raises the fire closer to the cooking surface.

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The Big Difference

The big difference between the Kitchen Queen and all other cookstoves that we know of is the route the heat and flue gases take around the oven.

All other stoves run the heat over the top of the oven and down the far side, often past a cooling surface such as a reservoir. Then it goes under the oven, where most of the time the flue gases have dropped below 250 degrees. Then these gases will condense or liquefy into liquid creosote leaving a sticky mess, not to say anything of rotting out the stove. In this method all your heat must be radiated down into the oven. And heat does not readily travel down, therefore most of your heat will be in the top of the oven, resulting in bread being burned on top and under baked on the bottom.

The heat and flue gases on the Kitchen Queen are directed under the oven first. And that is where you want the most heat b2caLL~ heat naturally travels up. It will actually flow up through the oven resulting in an evenly heated oven.

N ext, the heat travels up the far side, with never a cooling surface to cool down the gases. Then over the top where there is still plenty of heat left to radiate down into the oven to nicely brown your bread or whatever. Your bread will never come out under baked on the bottom and over baked on the top.

Another big difference is the reservoir. It is located on the back behind the top shelf where it will not take up any extra floor space. The water is not just heated by heat radiating from the stove. It has a stainless steel coil right in the firebox that will naturally circulate the water through the firebox and back into the reservoir. In other words, you have plenty of hot water all the time with our large 24 gallon capacity reservoir and handy tap within easy reach. No more dipping water out of a small hole. Fill your tea kettle or pan with hot water right out of a faucet, like you would in the sink.

Last, but not least, is the fire door. The model 480 has a large 14x16 inch opening and will take logs up to 20 inches long. The 380 door is 14x12 inches and will take logs up to 18 inches long. No more splitting wood down to fine kindling all the time.

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No More Hot Water Bills

Enjoying the luxury of hot water can cost a family as much as $500 a year. Not so if you own a Kitchen Queen. This stove completely eliminates the need to run a conventional hot water heater, And the real beauty is your water is heated with energy that would otherwise be lost to the environment. You actually get free hot water while your food is being cooked and your house is being warmed.

At your option, your stove can be fitted with stainless steel coils inside the firebox. These coils can either connect to a 25 gallon reservoir that fits neatly onto the back of the stove, or they can connect to a remote tank. In either case, water circulates through the system using the thermosyphon principle. This simply means that heated water rises and colder water falls. No pumps or pressure tanks are needed. Hot water is drawn from the system at a faucet conveniently located on the right side of the stove. Again, we have taken efficiency into consideration and placed these coils on a part of the firebox that does not come in contact with the hot gases that circulate around the oven.

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She's Well ... Built And Pretty

The Models 380 and 480 are of identical construction. 3/16" and 1/4" mild steel is used wherever hot flue gases are contacted. The cooking surface is one-fourth inch ribbed mild steel with two 10-inch  lids. Joints are welded throughout.

The oven and firebox door handles are positive locking.

They are attractively made from spring steel and are nickel .. plated. The protective rods that surround the top of the stove are stainless steel.

The Kitchen Queen is finished with porcelain enamel for easy cleaning and long lasting beauty.

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The Even ... Heating Oven

One of the more common complaints that cooks have with wood ranges is difficulty in keeping the oven evenly heated. We are pleased to announce that with the Kitchen Queen, such a problem has been eliminated. Again, it has to do with the fact that we routed the heat underneath the oven first. Look back to Figure 1 and grandma's cookstove. The top on the oven is heated first. Will the heat fall to the bottom of the oven? Never! Heat rises.

Now compare the Kitchen Queen in Figure 2. With the fire directed under the oven first, the bottom of the oven will heat first. The heat will then move upward naturally. Remember, the Kitchen Queen works with natural heat convection, not against it.

The Model 480 has a large eight .. loaf oven. The Model 380 will bake six loaves at once. Both have three shelves. The bottom shelf is heavy .. duty so it can be pulled out and used as a testing shelf. Built .. in thermometers are standard.

Two Stoves In One

    If you want to place a wood cookstove in a cabin or a small house, then look no further than the Kitchen Queen.

The large firebox and the superbly efficient design both work together to make it all you will need.
   

Imagine, one highly efficient, attractively constructed stove that cooks your food, heats your water, and warms your home---all with the same energy.