SSI 
SWEETENED CONDENSED M1LK—COoNDENSING 
of pan makes possible such an arrangement of the heating sur- 
face as to take care of the maximum amount of milk with the 
minimum depth of milk over the heating surface and that this 
arrangement is most desirable. “Chey hold that because the wide 
and shallow pan offers a larger area of evaporating surface, it 
therefore makes possible more rapid evaporation than the narrow, 
deep pan. ‘They further emphasize that in the wide, shallow 
pan, the milk boils more quietly, is under better control and is 
less apt to be carried over into the condenser and lost, than in 
the narrow, deep pan. 
The advocates of the 
narrow, deep pan claim that 
their type of pan increases 
the rapidity of evaporation 
because it causes the milk 
to pass over the heating sur- 
face more rapidly. When 
the pan is in operation, the 
boiling milk travels from the 
center of the bottom toward 
the periphery where it rises, 
rolls over the coils, and re- 
turns to the center. It is 
claimed that a pan with a 
shallow jacket, such as the 
narrow, deep pans have. 
causes the milk to roll over 
higher, especially if the coils 
are close to the periphery 
and leave plenty of vacant 
space in the center of the 
Fig. 17. Vacuum soot and condenser pan. This, in turn, means 
Courtesy of Mojonnier Bros. Co. more rapid circulation of the 
milk, causing it to pass over the heating surface at greater speed, 
and oftener, which naturally enables the milk to utilize more heat 
and, therefore, to evaporate more quickly. Because in such pans 
the milk rolls over higher, they require a deeper body. 
Ixperience has demonstrated that for maximum rapidity of 
evaporation, other factors being the same, maximum rapidity of 
