Shoshone journal. [volume] (Shoshone, Idaho) 1884-1931, 1898-03-11

ing is very common. In many facto-
ries and dairy houses there is, adjoin-
ing the wash sink, table in the cen
ter of which is a steam jet, and when
cans are washed they are inverted over
his jet and steamed for a few min
Ites. This method of steaming an
swers the purpose fairly well in GER
tain cases, as when a large number Of
cans are washed and a special room
Is provided for the purpose, or the
steam jet is under a hood which con-
ducts the escaped steam to pipe lead
ing out of the building. Special care
should be taken to make the exposure
long enough, but one using this system
Is liable to make the time too short.
Another objection to it is that the
steam does not come in direct contact
with the outside as well as the inside
Of the cans. More perfect work IS
accomplished by steam chest, IN
which the smaller utensils, such as
FANS, pals, dippers, glass jars, etc., may
be placed and entirely surrounded with
steam as long as desired. a galvan-
in dimension is large enough to hold
the utensils, except watts and machln-
cry ordinarily used in creamery or
cheese factory. When many cans are
20 be cleaned, the chest should be large
enough to hold a dozen or more at
lime. All joints must be made as close
is possible. The doors should be large,
30 that utensils may be easily put into
and removed from the chest. At the
op of the steamer there should be an
escape pipe 2 or 3 inches in diameter
and passing out of doors. The How OF
Iteam through this may be controlled
by valve, and each time the steam Is
turned off a few moments should be
given to allow most of it to escape from
The chest through this long pipe before
The door is opened II this is not done,
the operator may be severely scaldeo |
by opening the door while the steam Is
still under pressure. Steam should DO |
admitted at the bottom, and the bottom
should have enough incline to cause all |
water formed by condensation to run
off through a trapped pipe leading to a
Drain. About six inches above the bot
ON a movable false bottom Of strong
wire netting or iron framework may be
placed, on which the articles are put in
III inverted position.
If more room be required and the ar
icles are small, shelves similar to the
Movable bottom may be used. Several
Iifferent materials are employed for
constructing steam chests. Wood gives
.ood satisfaction when the chest is Of
en- used. 1t should be firmly bound to
revent bad results from warping. Gal
anized iron is common material, and
Upper is sometimes used. If metal
e used, the door should be double to
make it rigid. A convenient method OF
teaming utensils on a large scale is
D have, instead of a tank steam
loset, the floor of which is on level
nth the main floor of the building. A
ght truck with skeleton bottom and
ide may be loaded with articles from
he wash tanks and quickly rolled into
he closet, steamed and the utensils
AIKEN to their proper places with very
tile handling. Such saving of work
to a great deal in large fac
Dry. Steaming is often omitted foi'
ne want of suitable chest or closet.
no better method is available, an or
mary wooden box with a tight-fttins
over may be easily and cheaply ar
lnged.
Every dairy utensil should be fire.
lently sterilized. and nothing is better
II this purpose than superheated
cam direct from the boiler. Not an
amount Of steam Is
seded for this purpose and for heat
e water, and, when necessary, the
Hiding. and these facts should be 1
,rne in mind when a boiler is pur- a
lased, care being taken to have its ca I
Lcity greater than required by the t
Igine, so that steam can be had at 4
~ time for these other purposes. But, G
desired, small boilers may be obtain b
for furnishing steam for heating wa b
r and sterilizing only, their cost be- 6
g s25 or upward, according to size e
Ich a boiler is especially recommend
for any factory or large dairy not
ready equipped with them.
e ~ a-u--