Improvements in Continuous Evaporating Apparatus.
Year: 1890

page_text: COMPLETE SPECIFICATION.
Improvements in Continuous Evaporating Apparatus.
1. OTTO SCHULZ of Brieg in the Kingdom of Prussia and German Empire,
Sugar-works Inspector, do hereby declare the nature of this invention, and in
what manner the same is to be performed, to be particularly described and
ascertained in and by the following statement :—
In evaporating apparatus such as is at present in common use, and in which the
juice syrup or other liquid to be evaporated is contained in comparatively deep
vessels, a considerable amount of heat is required, because of the depth of the liquid,
and the steam bubbles which are produced and which pass through the fluid, carry
with them an appreciable quantity of the fluid in a finely divided condition. À
loss of the fluid consequently follows accompanied with a considerable waste of
heating effect. Further, the quality of the syrup, juice, or other fluid to be
evaporated is materially deteriorated, particularly in the case of the concentration
of beet juice in the manufacture of beetroot sugar.
It is the object of this invention to remove the objections to which reference
has just been made as being identical to a process of evaporation in present
common use.
I will describe my improvements with reference to the accompanying drawings
in which
Figure represents a cross section;
Figure 2 a side view with the side of the casing removed;
Figure 3 a plan of the apparatus with the upper part of the casing removed;
Figure 4 a front view of the arrangement for opening and closing the outlets of
the evaporating pans; and
Figure 5 a cross section of Figure 4.
The apparatus consists of a series of pans arranged one above the other, and so
that the ends of alternate pans project beyond the others as shewn in Figure 2.
The pans are enclosed by and within the casing H which may be provided with a
steam dome, gauges, manometers, air-cocks and other usual fittings.
The evaporating pans are supported upon rollers A. the spindles of which are
mounted in the brackets B preferably carried on the six supporting pillare
the casing.
oo within
Upon the evaporating pans a¹ to aº there are secured the rims 1 to 6 which may
be suitably formed from angle iron and which hold between them and the upper
edges or flanges of the pans, flat or corrugated plates e, by their edges, as shewn in
Figures 1 and 2. These plates should not be arranged quite horizontally, but with
a slight inclination in a direction to facilitate the flow of the liquid to be evaporated
or concentrated, and if corrugated plates are used it is preferred that the corruga-
tions should gradually flatten out to a plane surface at the outlet ends of the pans.
In operation the juice syrup or other fluid is evaporated or concentrated on the
corrugated or plane surfaces e, the necessary heat being obtained from live steam
admitted to the interiors of the pans below the plates.
The steam may be supplied to the pans by means of a pipe C which opens into a
branch pipe D from which separate pipes lead the steam to the interiors of the
pans, which are desirably provided with baffles plates as indicated by Figure 3 so
that the steam takes the course indicated by the arrow and finally escapes from the
pan by the outlet E.
The juice syrup or fluid to be evaporated is led to the pans by the pipe F, so
that the fluid flowing therefrom falls upon the higher part of the plain or corrugated
plate c of the upper pan. At the lower end of each pan there is constructed in the
rim a sluice or passage through which the fluid may How into the next lower pan,

page_text: and from the lowest pan into a gutter, or upon the bottom of a casing. The
passage from each pan may be closed and opened by means of a sliding door d
Figures 4 and 5. These doors move between guides and each one is connected
with a rack which is also guided in a suitable manner, and which gears with the
worm, the latter being actuated by means of a hand wheel outside the casing.
The upper edges of the doors d are lower than the top edges of the rims so that
the overflow of the fluid may occur at this point. If it be desired to empty the
pans, or to enable the fluid to be merely run over the surfaces of the plates c the
doors d may be moved aside by means of the external hand wheels.
When the apparatus is in operation, the steam enters by the pipe C, the branch
pipe D, and the smaller pipes leading therefrom into the interior of the pans, and
after having passed through the pans it leaves by the pipe E.
The juice syrup or other liquid to be evaporated or concentrated is led by the
pipe F to the upper pan upon which it becomes heated and from which it flows to
the next lower pan where it is further heated, and so in succession, over the series
of pans and finally it may flow upon the floor of the casing whence it can escape by
the outlet m, which may be controlled by a valve or other means so as to make the
outflow continuous or intermittent as may be desired.
One of the walls of the casing is preferably constructed and arranged so that it
may be readily removed to allow the pans to be withdrawn by the hooks r when
necessary and in order to allow greater facility for repairs and cleaning.
On the opposite wall of the casing a man-hole may be provided.
Having now particularly described and ascertained the nature of my said inven-
tion and in what manner the same is to be performed, I declare that what I
claim is-
(1) In an evaporating apparatus such as is represented by the accompanying
drawings, the construction and arrangement of the pans and their combination with
the rollers on which they are supported, substantially as and for the purpose herein-
before described.
(2) An evaporating apparatus constructed arranged and operating substantially
as and for the purpose hereinbefore described and as illustrated by the accom-
panying drawings.
Dated this 19th day of November A.D. 1890.
WILLIAM E. HEYS,
Agent for the Applicant.