A HOME-MADE COOK STOVE DRIER
This apparatus is designed to use on a wood or coal stove, an oil stove, or a gas range. It can be easily and inexpensively made at home.
Materials:
Dimensions:
Directions:
The frame consists of four wooden posts (1¼” × 1¼” × 23”); four side pieces (1¼” × 1¼” × 21”); two front pieces (1¼” × 1¼” × 11”); and two back pieces (1¼” × 1¼” × 11”). To the posts are lightly nailed on each side six strips (1” × 2¼” × 23½”). These pieces serve as supports for the drying racks. The corners are notched out as indicated in the drawing to allow the strips to extend out to the outer wall of the drier.
For each side use a sheet of light weight sheet steel (23½” × 23”); for the back a sheet (13½” × 23”); for the top a sheet (13½” × 23½”). In the top piece an opening about 3” × 10” is cut about four inches from the back edge to permit the escape of moist air. It may be found at times that this ventilating opening is too large. Then it may be partially closed by placing over it a tin pan or other vessel.
For the bottom a sheet 13½” × 23½” is used. This sheet is thoroughly perforated with holes to admit the warm air. Another piece of sheet steel (A on the drawing) (7½” × 17½”) is provided to make the heat spread more evenly. This piece rests on wires above the bottom of the drier. These wires are put through small holes punched in the side sheets (see B on drawing).
The door is made of heavier gauge sheet steel (13½” × 23”).
The legs are made of four pieces of sheet steel bent on an angle as indicated in the drawing.
All the sheet steel parts may be tacked on the frame but the door, which is secured by hinges.
The frames of the six trays are made of ¾” wood 10½” wide and 20½” long.
Make the bottom of the trays of wire cloth (20½” × 10½”). This is tacked on the underside of the frame of the trays.
By referring to the drawing it will be observed that the bottom tray is shoved back as far as it will go; the next tray above is pulled as far front as the door will admit; the next tray is shoved back and so on with each tray shoving one to the back and pulling the other to the front. The object of this arrangement is to allow the heat to pass over and around the ends which causes a more rapid movement of the air current. This is more important in drying than the heat.
It may be necessary to shift the trays by putting the top one on the bottom and the bottom one on the top during the drying process so as to dry the products more uniformly.