PART THREE 



THE MANUFACTURING OF DAIRY PRODUCTS 



HAND SEPARATORS 



The hand separator is a machine of unusually high speed. 

 As a rule few operators are familiar with high-speed machin- 

 ery, and many times a separator is permanently injured before 

 the operator learns how to make it do efficient work. The 

 fact that the separator is a high-speed machine makes it all 

 the more necessary that the operator realize that a slight 

 variation in the speed, a small change in the cream screw, or 

 a few degrees difference in the temperature of the milk will 

 result in a considerable error in efficiency unless exceeding 

 care is practiced. 



Setting. It is very necessary in setting the machine 

 to have it placed upon a solid foundation of cement or heavy 

 timbers, so that it will sit level and run free from any vibra- 

 tion. To level the machine, place a spirit level upon the 

 bowl casing and then tighten the lag screws until the machine 

 is level. 



Lubricating. A failure to lubricate a high-speed machine 

 may result in cutting out the bearings in a very short time. 

 At the present time many machines are made with an oil 

 bath within the frame, which eliminates the necessity of oil- 

 ing each bearing separately. It is usually necessary even 

 with this device to lubricate the bowl spindle separately, as 

 that is the part most likely to be injured. 



Cleaning. In using the hand separator, perfect cleanli- 

 ness is absolutely essential at all times. A dirty machine will 



