46 



Condensed Milk and Milk Powder 



There are two general types of Vacuum pans on the market; 

 pans that are relatively wide in diameter and shallow' in depth, and 

 pans of a relatively narrow diameter and which have a deep body. 

 Both types are claimed to have special advantages by their respec- 

 tive manufacturers, such as ease of operation', uniformity of ac- 

 tion, economy of fuel and water and rapidity of evaporation. Not- 

 withstanding advertising claims to the contrary, the pan that is wide 

 and shallow and has its heating surface so arranged as to take care 



i,W0S0$ii 



Fig. 9. 

 Vacuum' pan and condenser 



Courtesy of 

 Arthur Harris & Co. 



of the maximum amount of milk with the minimum depth of milk 

 over the heating surface, is the most satisfactory. The wide, shal- 

 low pan offers a larger area of boiling surface and therefore makes 

 possible more rapid evaporation than the narrow, deep pan. In the 

 wide, shallow pan the milk boils more quietly, it is under better con- 

 trol and is less apt to be carried over into the condenser and lost, 

 than in the narrow, deep pan. 



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

 the body, the dome, and the condenser. 



