USRE1294E - Improvement in apparatus for evaporating saccharine juices - Google Patents

Description

I NEAL MME Y. Evaporating Pan.

N0. 1.294. Reissued March 25,1862.

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UNITED STATES PATENT rErcE.

DANIEL B. NEAL AND GEORGE E. noUsE, OF MOUNT GILEAD, OrnofAssIGNE s ()F D. B. NEAL, H. o. EMERY, AND GEOEGE nonsE.

EVAPORATIN'G SACCHARINE JUEICES.

Specification forming part of Letters Patent No. 27,258, dated February 21, "1860; Reissue No. L294, dated .Mareh25,186f2.

A. D. 1860,which Letters Patent having been surrendered on account of a defective specification, it is hereby declared that the following is a full and correct description of the same invention, reference being had to the accompanying drawings, in which- Figure 1 is a perspective view of the furnace with the pan removed. Fig. 2 is a perspective view of the top of the pan. Fig. 3 is asimilar view of the bottom of the pan. Fig. 4 is aside elevation of the entire apparatus complete, and Fig. 5 is a view of the crank operating the dampers.

The nature of the invention consists in the partial local cooling of a portion of the saccharine juice without arresting the boiling of the remainder, the object being in part to facilitate the removal of scum by causing itto collect in one portion of the pan, and in part'to isolate, cool, and remove the completely-boiled sirup without interrupting the boiling and clarification of the crude juice, and without danger of scorching or burning the molasses, all as here-' inafter more particularly set forth.

Experience in the treatment of the saccharine juice from the sorghum or Chinese sugarcane has shown that when the boiling of the crude juice is interrupted before the clarification has been completed the scum or impurities will not rise when the boiling is renewed, and the juice or sirup after this treament will ferment and spoil. It is also a fact well known to those who have been engaged in treating this juice that an admixture of crude juice with the perfectlyboiled sirup gives to thelatter a very unpleasant flavor and renders it liable to rapid fermen tation. As the process of boiling approaches completion the sirup becomes thicker, and offerin g a less 1Qad y escape for the steam-bubbles,

- as wellas adheringmore closely to the bottom: and sides of the-pan, is very liable to scorch and burn. Cooling that portion of the pan which contains the thicker fluid is the obvious remedy for this danger, and the practical problem to without lowering the temperature ,of the thinner portion of the juice below the boilingpoint, and thus arresting its clarification. To solve this problem was the object and has been the result of the present invention.

. In thedrawings, A marks a furnace of suitable material and size, divide d longitudinally afew inches of the top of the furnace.

o. 0 mark the fire-bars.

O O are dampers,which are situated on each side of the wall B, and are hinged at their rear ends, as seen at m as. Crank-shafts I-one for each damper-pass through the furnace under the dampers, and effect the raising and lowerw ing of the forward ends of the dampers. When the forward endsof these dampers are raised,

bottom of the pan, and passes with the products of combustion directly to the chimney.

to contact with the bottom of the pan. When any one valve is raised, that portion of the pan finder which itlies is shielded from the access of eat.

D marks the pan,which is made of galvanized iron or other suitable material, and is placed on top of the furnace A; This pan is provided with a smoke-pipe, J, at its rear end, and with abar, G, which passes horizontally around it. This bar may be omitted altogether, if preferred. The pan. may be provided with the series of partitions marked a and .b, which were de scribed in the original specification; but -we prefer to oinit them.

E marks a portion of the pan, partition from the main part, and com1nnni eating with it by a gate, 6. the pan (see Fig. 3) is provided with two flanges, F F, running longitudinally. They fit snugly against the sides of the wall 13, and form rectangular fiue or air-chamber,thro ugh which a current of cold air will be continually flow; ing from-front to rear while the fire is kept up in the furnace.' The cold air enters this fine at on, and is dischargedinto the chimney H.

It isfound by practical experiment that-th be solved is how to effect this local cooling by a partition-wall, B, extending npto within the heat from the fire-place is shut off from WVhen they are lowered,the heatis brought individed a The under side-of with it and'with the bottom of the pan along Y scum will rise most freely over that portion of arrangement throws the scum to the sides of annoyance and labor in cleansing and preventing the complete removal of the scum.

' This is one of the leading the boiling of the sirup in this compartment ends of the valves 0 the bottom of the pan the panwhcre ebullition is somewhat checked by cooling the bottom ofthe pan. Experimentcrs have availed themselves of this fact by causing the pan to project ashort distance beyond the furnace, and thus expose a small portion of the outer edges of the bottom. This the pan,which are thus kept continually foul with all the impurities of the juice, causing By throwing a current of cool air under the middle of the pan the scumis causedto collect directly over it, and can be perfectly removed ,without any cfmtact with the sides of the pan. peculiarities and advantages of this invention.

The pan may be divided into two or more compartments, communicating by gates which can be closed or opened at pleasure. The crude juice is placed in the compartment directly over the fire, the molasses being drawn from that'at the extreme rear of the pan. As

approaches completion the danger of scorching is enhanced; but by throwing up the forward under the rear compartment will be effectuallycooledand the disaster entirely prevent ed, while at the same time the boiling of the, r I

green juice in the front compartment will not be in the least interfered with.

Having thus fully described the invention, it is not designed to limit the claims to any particular form or construction of air-flue, so long as the principle of the invention is not departed from; but What is claimed is 1. Leading a current of cold air under the bottom of the sugar-pan for the purpose of facilitating the removal of the scum, substantially in the manner described.

. 2. Cooling that portion of the vpan from which the molasses is about to be withdrawn without interrupting the boiling of the crude juice in the other portionsof'the pan, substantially in the manner described.

In testimony whereof we have hereunto set our hands this Sthday of March, A. D. 1362. I

DANIEL B. NEAL. GEORGE E. HOUSE.

WVitnesses:

R. House, H. H. AnAMs.

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