Summary

Hilary Bauerman 1911 Encyclopædia Britannica, Volume 6… (1911)

In the first class the heating is done by direct contact or by burning the gases given off in coking within the oven, while in the other two the heating is indirect, the gas being burned in cellular passages or flues provided in the walls dividing the coking chambers, and the heat transmitted through the sides of the latter which are comparatively thin. The arrangement is somewhat similar to that of a gas-works retort, whence the name of “retort ovens” is sometimes applied to them. The difference between the second and third classes is founded on the treatment of the gases.
Source: Wikisource

Hilary Bauerman 1911 Encyclopædia Britannica, Volume 6… (1911)

Another horizontal flue oven, the Semet-Solvay, is distinguished by the structure of the flues, which are independent of the dividing walls of the ovens, so that the latter can be made with thinner sides than those of the earlier systems, and are more readily repaired. In the horizontal ovens it is sometimes difficult to maintain the heat when the flues are continuous along the whole length of the wall, especially when the heating value of the gas is reduced by the removal of the heavy hydrocarbons.
Source: Wikisource

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