SWEETENED CONDENSED M1i1.K—CONDENSING 73 
face in different makes of pans, ranging from about 120 to 205 
square feet, in the case of six foot pans. 
In the latest improvement 
in coils each independent coil 
makes only one turn in the pan 
and the inner and outer coils 
have the same inlet and dis- 
charge and are placed on the 
same level. This permits of 
the instatlation of a larger 
number of independent coils, 
each placed at a different level. 
In this manner the coils can be 
utilized to better advantage. 
This is especially significant 
when the volume of milk in the 
pan is very small 
Fig. 19. Steam coils in Harris pan 
r Courtesy of Arthur Harris & Co. 
making pos- 
sible the operation of the lower coils independent of the upper 
coils and thereby avoiding the danger of burning the milk, which 
inevitably occurs when the heated coils are not completely sub- 
merged, This arrangement increases the heating efAciency of 
the pan, heat can be turned on the lowest coil almost immediately 
after startinge operation, and toward the end of the batch, when 
the milk again boils low, some of the coils are still covered and 
can be used. The shorter length of these coils from inlet to 
exhaust also makes possible the simultaneous utilization of a 
greater volume of steam. These combined features materially 
increase the rapidity of evaporation and augment the capacity 
of the pan. These improved coils have the further advantage 
that their exhausts do not have to be carried through the jacket, 
but pass through the body of the pan. 
Jacket and coils are connected independently with the direct 
steam main from the boiler. Each connection at the pan should 
carry a valve and a steam gauge on the pan-side of the valve. 
The main steam line and connections leading to pan should be 
properly insulated by proper pipe coverings, in order to supply 
the pan with as dry steam as possible. 
The drips or discharge ends of the jacket and coils are con- 
nected with the boiler feed water tank. If the pan has sufficient 
