66 



SvVlilCTIuNM'D CONDI'NSI'.D RIu^K CONDENSING 



Fig. 15. Covering and insulation for vacuum pans 



Courtesy o( Arthur Harris & Co. 



tion, than will condense; free steam will blow through and out of 



the coils, resulting in uneconomic 

 and wasteful use of fuel, and 

 jeopardizing the quality of the 

 product. A properly constructed 

 six-foot pan usually has not less 

 than one hundred twenty to one 

 hundred thirty square feet of 

 heating surface. 



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 

 installation 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 



Fig. 16. Steam coils 

 Courtesy of Arthur Harris & Co. 



