37 



With the heating water at about 170, this heater heated 

 milk from 60 to 158 at the rate of 1,600 Ibs. per hour, and, 

 no doubt, might do even a little better. Mr. Wanzer is careful 

 in selecting the milk, and when rinsed while in motion with 

 cold water and later soaked by pouring in a solution of lye, 

 the surface showed no milk scorched on the drums when taken 

 out and cleaned. 



The center cooler with a half-inch stream of city water 

 (54) cooled the milk from 158 to 80, and the brine circula- 

 tion, which on an average was 22 cooled it from 80 to 50. 

 The coolers are made with the outer cylinder of galvanized 

 iron instead of wood and the inner cylinder was soldered to 

 this so that the exact system of circulation could not be seen, 

 but the revolving drum was made like the heating drum. The 

 cooling capacity of the brine cooler could be increased if the 

 revolving drum was filled with crushed ice instead of water. 



Take it altogether, while the manufacturers exaggerate 

 in their circular, this is about as nice a heater of the hot water 

 kind that there is on this market, and it is fairly well made, 

 barring a few points which may easily be improved. The price 

 is too high by about fifty per cent. As to the coolers, I fail 

 to see why we should fool with revolving drums, etc., when 

 we have so many excellent surface coolers where the milk is 

 aerated much better. 



The operator has to watch the steam valves all the time 

 just as with the Monrad centrifugal heater, or indeed most all 

 of them. This might be improved by having a small supply 

 tank with a ballcock so as to have uniform pressure on the 

 milk and the steam pressure might also be made more uniform. 



The only original feature in this apparatus is the fine 

 wire soldered spirally on the outside of the revolving drum, 

 This is claimed to give additional motion to the milk and to 

 increase the capacity, a claim which I caimot understand. 

 There is surely motion enough in the flowing milk, and the 

 capacity depends surely in the first instance on the size of 

 the heating surface. Nevertheless it is a well made pasteur- 

 izer of its kind, and needs only a few improvements to make 

 it the best of that class made in the States. 



