64 



SwKlvTI'.NKD CONDI'NSED MiLK — CoNDF.NSINr, 



more quickly. Because in such pans the milk rolls over higher, 

 they recjuire a deeper body. 



Fig. 13. 



Vacuum pan and condenser 



Courtesy of 

 Arthur Harri.s & Co. 



The vacuum pan consists of four main parts, namely, the jacket, 

 the body, the dome, and the condenser. 



The jacket forms the bottom of the pan. The inside wall is 

 copper, the outside cast iron. It is concave and in the case of a 

 six-foot pan about two and one-half feet deep. It is equipped with 

 two steam inlets and one outlet. The outlets for the coils are usually 

 also brought through the jacket. In the center of the bottom there 

 is an opening, two to three inches in diameter, for the discharge 

 of the condensed milk and fitted with two valves and a nipple 

 between, to facilitate the sampling of the condensed milk. 



