IODfc. lOlT. 



Erapnratloii of Applet. 



737 



chamber and the drying chambers of the first story are solidly ceiled 

 with matched lumber, while the second story dryinjr chambers and the 

 space at the base of the ventilator sliaft have a tight floor, air can pass 

 from the heating chamber to the ventilator only by passing iver the 

 trays. The whole of this ingenious arrangement will be readily under- 

 stood from an examination of Figures XX. and XXI. 



The upper drying chambers ar(>, of course, much cooler than the lower 

 ones, the difference averaging about 25 to 30 degrees. Consequently, the 

 time required for drying apples, which is six to twelve hours in the lower 

 chambers when these are kept at 155-160 degrees, is lengthened to prac- 

 tically twice the time in the upper chanrbers, where the temperature 

 ranges around 130 degrees. Mr. Snyder says that in so far as ho is able 

 to determine, the upper chambers turii out a product which is in every 

 respect as desirable as that from the lower ones. 



As previously stated, llr. Snyder's plant consists of two two-storj' 

 units, each having four drying chambers. Each chamber lins a capacity 



Fig. XXI.— Detail of Portion of Drying Chamber of Carson Snyder 

 Evaporator, showing inclination of trays toward air inlets at right, graduated 

 air exits at left. 



of 22 tiers of six trays each, each tray being 30 x 36 inches in outside 

 dimensions. Each chamber has therefore an approximate drying area 

 of 990 square feet, or 7,920 square feet for the eight chambers. Of this 

 area, one half will dry apples in twelve hours or less, the remaining half 

 in 24 hours, with a i)roportionate differeuec for other fruits and vege- 

 tables. The trays have a capacity of about 20 lbs. of apple slices each. 

 When operated continuously with the tunnels always full, the plant has 

 a capacity somewhat in excess of 600 bushels, or 15 tons, of apples daily, 

 but this is not the actual working capacity, as the trays emptied during 

 the night arc not re-filled until work at the parers is begun next morning. 

 Loganberries are spread more thinly on the trays, so that the drying 

 chambers when filled carry 6 tons of fruit, which requires 15 and 24 

 hours in the upper and lower chambers, respectively. About 18 tons 

 of prunes are required for one charge, and the time occupied in drying 

 is 24 hours in the lower and 48 hours in the upper chambers. 



A wide variety of fruits and vegetables have been dried in this plant; 

 among the products shown the writer may be mentioned potatoes, beets, 



1.544S.— 2 



