34 Sorghum Hand Book. 



The Automatic Cook Fan has three divisions, each performing separate 

 offices, and all connected by high ledges and gates under the full control 

 of the operator. The first division frees the juice from its crude impurities, 

 whilst passing through the channels, by the automatic action of the skim- 

 ming device, which throws the scum in an opposite direction from the 

 moving juice. In the second division the juice is freed from its remaining 

 impurities and reduced to semi-syrup. The semi-syrup is taken by the third 

 division and finished as rapidly as possible to the sugar point, and drawn 

 into coolers. 



This arrangement, which is pronounced the most perfect possible for 

 open fire evaporation, we especially advise for all the larger operators not 

 provided with steam. It combines conveniently and successfully provisions 

 for defecation, concentration and finishing. 



VACUUM PAN. 



There are two forms of the Vacuum Pan in use. In one the vacuum is 

 formed by a jet-condenser, and in the other the vapor is drawn off by a 

 separate Vacuum Pump. The former is called a wet vacuum and the latter 

 a dry vacuum. 



The Vacuum Pan is commonly made of cast iron or copper, and in 

 general outline somewhat resembles a still. It has a circular body, with 

 bottom of pan shape (to which is attached lugs to support the pan), and a 

 dome top. From the dome extends the vapor pipe, the overflow, and the 

 condenser (which in the wet vacuum is placed close to the Pan and con- 

 nected to the Vacuum Pump). 



The heating is done by steam introduced through copper coils, the 

 number and diameter being governed by the size of the Pan. Eyeglasses 

 are provided in the dome and side of the Pan, through which the action of 

 the boiling syrup is observed ; the Pan is also provided with vacmim gauge 

 and thermometer, test cup and pi oof stick, by which to examine the work as it 

 progresses. When finished the contents of the Fan are discharged through 

 a large valve in the bottom of the Pan. Vacuum Pans range in price from 

 $i,ooo to as high as $10,000. 



The capacity of the Vacuum Pan is estimated by its diameter and 

 height. The diameter varies from four feet in the smallest size to nine feet 

 and over in the largest sizes. 



We give above description of a Vacuum Pan, as many sorghum growers 

 have but a vague idea of its construction. It is not needed for making 

 syrup, and can only be used profitably in sugar making on a large scale. 



DIRECTIONS. 



Plain Directions for setting up and working our Mills and Evaporators 

 are sent to each purchaser, and these directions are so full and explicit that 

 any one of ordinary intelligence can carry them out without any difficulty. 



