42 CONSTRUCTION OF CR AMBRIES 



sary to hood that equipment, from which free steam escapes in 

 large volume, such as can washer and steamer, forewarmer, 

 pasteurizer, etc. and to have these hoods connected with flues 

 that are equipped with mechanical fans, preferably of the 

 squirrel-cage type, which expel the air and steam mechanically 

 through the wall or roof of the building. 



Hoods without forced draft connections are usually not ef- 

 ficient and prove unsanitary. The steam escaping from the 

 heated cream is always more or less charged with free acids 

 which condense on the sides of the hood and soon render it 

 foul and unsanitary. The forced draft produced by a mechan- 

 ical fan expels the steam so rapidly that the volatile acids escape 

 to the outside before they have a chance to condense. For 

 satisfactory operation the hood should have as steep a slope 

 as possible, at least 45 degrees, otherwise the friction on the 

 hood retards the escape of the steam too much. The bottom of 

 the hood should terminate in a channel and drip, to collect any 

 condensation that may return from the flue. 



Ventilating shafts terminating at their upper extremity in 

 a pent house which is equipped with a fan are very serviceable, 

 provided that the motor which drives the fan is properly pro- 

 tected against the hot steam and free acids that escape, or that 

 the motor is located outside of. the penthouse. 



In rooms not infested with free steam, but where many 

 people are at work, such as may be the case in the print room, 

 gravity ventilation, usually proves adequate. In the absence of 

 a satisfactory gravity system with air shafts for the automatic 

 intake of fresh air and exit for foul air, the installation of a 

 mechanical fan in the wall or ceiling is recommended. 



The Store Room. A spacious store room should be pro- 

 vided, so as to enable the creamery to carry a plentiful stock 

 of supplies, package, and cans. The size of the store room should 

 offer no obstacle to the creamery's ability to take advantage of 

 rebates and bargains, by purchasing in quantities. 



In the case of the one story factory there is seldom enough 

 room provided for a spacious store room and it may be advant- 



