EVAPORATED MILK SEAUNG 119 



the test trough picks the cans which expel air bubbles out so 

 that the defective seals can be mended. 



Most condenseries manufacturing evaporated milk are now 

 using a hot water bath for testing the sealed cans. But experience 

 has shown that the hot water baths built on the continuous 

 chain principle often fails to give the desired efficiency. This is 

 not the fault of the machine, but it is due to the fact that it 

 becomes very tiresome for the inspector to watch the moving 

 line of cans in the water bath and he soon becomes careless and 

 his work inefficient. It has been found that baths constructed 

 and operated on the principle of submerging a whole tray full 

 of cans, (usually 24 cans) at a time, give more satisfactory re- 

 sults, relieving the monotony and preserving more successfully 

 the keenness of observation of the inspector. 



The venthole filler is simple in construction, economical in 

 operation and easily cleaned and kept in sanitary condition. The 

 milk, from the time it comes within the range of the filler, is no 

 longer exposed to contaminating influences, such as the hands of 

 employes, insects, etc. The cans are uniformly filled to within one 

 gram of the guaranteed weight and the vents or pin holes are 

 automatically sealed with the minimum amount of solder. While 

 the quantity of solder must necessarily vary with operating 

 conditions, it is possible to limit the average amount of solder, 

 under proper conditions, to 5 ounces per 1000 cans. The fact 

 that the vent hole or pin hole filler operates by gravity, as to 

 both, the empty cans and the inflowing evaporated milk, reduces 

 the human and mechanical error to the minimum, once the 

 machine is set for operation. 



The acknowledged advantages of the venthole filler have 

 made its general adoption and use rapid and it is estimated that 

 today over 90 per cent of the evaporated milk is being canned 

 by this type of filling machine. 



