ECONOMICAL USE OP FUEL IN CREAMERIES. 
39 
Figures 10 and 11 illustrate methods of utilizing the exhaust steam 
in a continuous a-nd in a vat pasteurizer, respectively. Figure 12 
shows certain arrangements of machinery, not all intended^ for use 
at the same time, but rather to illustrate the general principles in- 
volved in utilizing the heat in the exhaust steam; they are easily 
adapted to almost any ordinary condition which is liable to occur in 
the average creamery. All pipes and devices necessary or desirable 
for utilizing the heat in the exhaust steam are shown shaded in order 
to distinguish them more readily from the other piping and appa- 
ratus. The exhaust steam from all steam-driven machines is piped 
into a common exhaust pipe, This pipe just before entering the ex- 
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Fig. 11. — Connections for using exhaust steam in batch pasteurize!-. 
haust receiver is provided with an oil separator for the elimination 
of any oil that may be in the exhaust steam from the various ma- 
chines. By having the exhaust from all steam-driven units exhaust 
into a common exhaust main, only one oil separator is necessary. 
The object of the exhaust receiver is to prevent fluctuation in the 
back pressure of the different machines, as would be the case if 
they were allowed to exhaust directly into the smaller pipes. From 
the exhaust receiver the steam is piped under practically a steady 
pressure to the different creamery machines requiring heat. The re- 
ceiver is fitted with a back-pressure valve so that in case the pressure 
in the system should build up above that at which the valve is set it 
will open and allow the excess steam to flow to the atmosphere. On 
