42 



BULLETIX HI, U. S. DEPARTMENT OF AGRICULTURE. 



system is a closed one a circulation- will be maintained due to the 

 difference in temperature of the water in the heater and that in the 

 piping, thus making it possible at any time to draw off hot water 

 through the hose connections. The clearance through the pump is 

 sufficient to allow the water to pass through when the pump is not in 

 operation. The water supply required to make up for that used in 

 feeding the boiler for washing and for leakage is to be furnished 

 from a pressure s3 T stem, either from the city supply lines or from an 

 overhead tank. The connection should be made through a check and 

 stop valve, as shown. Stop valves are shown at the different units for 

 controlling the supply of steam or hot water. 



DISTRIBUTION OF HEAT ENERGY FROM COMBUSTION OF COAL. 



Table 7 shows the distribution of the heat energy obtained from 

 the combustion of the coal in the boiler furnace in an average gath- 



HANDLIN G. AT PLANT.IT. 



,aoJ5.. 



LASHES, Z%_ 



r. IN B OIL EK ftaoM .4-T> 



PLETE CO MBUSTION . £Ji_ 



IN CWWfV TO PIAJSTAIN DRA FT, IP. S% 



tOSS QUE TO E XCESS Alf *,2Q% 



/JEATIN & ATO/S Ti/RE IN COAtJ/! 



/ TOSS DUE TO SOOT ON HSAT/NG JSt//?/ ?Aces. 2£ 



t.fiSS_Ot/C TO SOILED SGAL.£^%_ 



LEAKAGE OP HVA TEP AND &T£AM s O.GlZ% 

 < r .S TEAM PIPS FK IC TI ONANO FtAOlATIONOttTt 

 ENGINE PRIC TION AND R/\OIATlON 

 AtJP 7Vsyyy.SA7/.5 5/OA'£0-SSf:S.0.07"? 



i CONl/EPTED INTO USEFUL WORK. 

 &r EYY<sil<ve t /,o% 



PASTEtl KIZlri& CFlEAM, l.6f i 

 NEATlNS, MILK ,Q. If- 

 HEAT Itiq. STARTER. Q .2?. 

 H EATIN& IV/1&Y WATER. , I. R% 

 STE*t~!iH& ahb omnK& C AMS./.pZ 

 MEAT i n OWAUSrSTEAn. <?.0Z . 



Fig. 13. — Graphic illustration of the distribution of heat energy between the coal pile 

 and machinery in an average creamery making 500,000 pounds of batter annually 

 from pasteurized cream, live steam being used for all purposes. 



ered-crcam plant making approximately 500,000 pounds of butter 

 annually. The results are illustrated graphically in figure 13. The 

 figures are based on actual tests and on careful estimates. The type 

 of creamery selected is one in which all heating is done by live steam 

 direct from the boiler. The distribution of heat energy covers a 

 full day's operation, starting with raising steam in the boiler and 

 ending when the fire in the furnace is burned out. 



By studying the following table of the heat losses it will be noted 

 that many items are excessive and can either be eliminated entirely 

 or be greatly reduced. The loss of coal at the plant is one that can be 

 entirety eliminated by exercising care in handling. It is often the 

 case that the coal is stored some distance from the boiler room, neces- 

 sitating its transfer from the bunker to the boiler bv means of a 



