ECONOMICAL USE OP FUEL IIST CREAMERIES. 



39 



Figures 10 and 11 illustrate methods of utilizing the exhaust steam 

 in a continuous a«nd in a vat pasteurizer, respectively. Figure 12 

 shows certain arrangements of machinery, not all intended for use 

 at the same time, but rather to illustrate the general principles in- 

 volved in utilizing the heat in the exhaust steam; they are easily 

 adapted to almost any ordinary condition which is liable to occur in 

 the average creamery. All pipes and devices necessary or desirable 

 for utilizing the -heat in the exhaust steam are shown shaded in order 

 to distinguish them more readily from the other piping and appa- 

 ratus. The exhaust steam from all steam-driven machines is piped 

 into a common exhaust pipe. This pipe just before entering the ex- 



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Pig. 11. — Connections for using exhaust steam in batch pasteurizer. 



haust receiver is provided with an oil separator for the elimination 

 of any oil that may be in the exhaust steam from the various ma- 

 chines. By having the exhaust from all steam-driven units exhaust 

 into a common exhaust main, only one oil separator is necessary. 



The object of the exhaust receiver is to prevent fluctuation in the 

 back pressure, of the different machines, as would be the case if 

 they were allowed to exhaust directly into the smaller pipes. From 

 the exhaust receiver the steam is piped under practically a steady 

 pressure to the different creamery machines requiring heat. The re- 

 ceiver is fitted with a back-pressure valve so that in case the pressure 

 in the system should build up above that at which the valve is set ic 

 will open and allow the excess steam to flow to the atmosphere. On 



