Improvements in the Process and Machinery for the Continuous Refining of Sugar.
Year: 1892

page_text: Date of Application, 10th Aug., 1892
Complete Specification Left, 17th Apr., 1893-Accepted, 27th May, 1893
PROVISIONAL SPECIFICATION.
Improvements in the Process and Machinery for the Continuous
Refining of Sugar.
I, LOUIS EDME ACHILLE PRANGEY, Engineer, of 8 Rue St. Florentin, Paris,
in the Republic of France, do hereby declare the nature of this invention to be
as follows:
The present invention relates to improvements in the continuous refining of sugar,
according to which a suitable "masse cuite" entering at one end of a machine, is
as it passes through same successively moulded into a continuous layer or sheet,
then purified, bleached, dried and cooled, in such a manner that at the other end of
the machine refined sugar is delivered, which only requires to be divided into pieces
in order to render it ready to be placed on the market.
These improvements have for their object to overcome certain defects in the
work produced by existing machines, to simplify their construction, to render the
superintendence and the keeping in order of snch machines more easy, and by
the simple changing of a plate to enable the sheet or layer of sugar to be made of
any thickness required by the trade at will.
"
Hitherto it has been impossible to produce absolutely homogeneous and strong
sheets. The principal reason of this is the method of delivering the " masse
cuite," which passes from a reservoir to the machine through a curved nozzle or
channel which is liable to choke. This channel is abolished in my improved
machine and the bottom of the reservoir is provided with an orifice through
which the "masse cuite passes directly on to the endless apron by which it is
to be carried forward, and which thus forms a movable bottom for such reservoir.
An opening provided in the front vertical face of the said orifice, immediately
above the endless apron, and which, like the bottom opening, is of the same width
as that of the sheet or layer of sugar to be produced, enables the under layer to be
carried along by the endless apron between two horizontal walls and two vertical
walls constituting a moulding box immediately in advance of the forward side of
the orifice of the reservoir.
The upper horizontal wall of this box is removable so that it may be replaced by
one of a different thickness, consequently leaving above the apron a passage of
greater or less height, so as to mould a thicker or thinner sheet or layer of sugar.
In my improved machine there is only a single movable apron supporting the
layer of sugar, which presents the advantage of leaving such layer visible for the
greater part of the length of such machine.
Further the upper part of the apron (the working part) slides over transverse
bars arranged from the moulding box up to the end of the machine, which enables
it to move absolutely in a straight line; its edges are further guided in slots; the
spaces existing between the bars enable the whole width of the layer of sugar to
be acted upon by suction uniformly at all points; finally the bars are hollow,
except near the moulding box, and communicate with each other, so as to permit
of cold water, steam, hot water or heated air, being caused to circulate through
same at the points of the machine where this is desirable, thus cooling or heating
some of the bars, and consequently thereby cooling or re-heating the under side of
the layer of sugar as will be hereinafter explained.
The boxes which were placed above the sugar and which contained the clarifying
agent are abolished, and replaced by troughs with perforated bottoms, which permit
of constant inspection of the action of the clarifying agent so as to regulate the
use of same according to requirements.
The boxes situated above the sugar to which a heated fluid and cold air for
effecting the drying and cooling of the sugar were supplied, are also abolished, and

page_text: in their place the machine is at the corresponding part provided with a cover or
bottomless chest, which is partly glazed and which encloses a heating coil extending
for a great part of its length. The air which is confined in the chest near to the
coil becomes heated and effects the drying of the sugar by passing through it under
the action of a vacuum produced beneath; further on the sugar is gradually cooled
by air which is colder and colder, and which is contained in the end of the chest to
which the coil does not extend.
At the forward end of the endless apron in order to clean the latter and its actuating
drum from grains of sugar which may adhere thereto, a perforated transverse tube
is arranged to throw warm water upon the drum, which water falls on to the lower
part of the apron, through the perforations in which it passes; the apron, after
being thus washed, is wiped by two blades of india rubber between which it passes.
The inner face of the apron is further continuously scraped by the bars of the
grating before referred to, on which it slides.
Further, above the layer of sugar there is also arranged one or more rollers
situated near the moulding box and which just touch or shave the upper surface
of such layer, or a blade may be situated further on and produce the same result
by scraping its surface.
The improved machine also comprises other new features, a description of which
will be hereinafter given, and notably it is constructed so that it can be lengthened
when desired, by inserting in its length one or more panels of the same form as
the others.
In order to enable the invention to be clearly understood, I will now proceed to give
a detailed description of same by the aid of the accompanying drawings, in which :-
Fig. 1 is a side elevation of the whole machine, with its driving mechanism, on a
small scale.
Fig. 2 is an end view of same, and
Fig. 3 a plan view of same.
Figs. 4, 44, 4 and 4° are portions of a longitudinal section of the machine, to a
larger scale, part of the driving mechanism not being shown.
Fig. 5 is a transverse section on the line 1-2 of Fig. 4.
Fig. 6 is a transverse section on the line 3-4 of Fig. 44.
Fig. 7 is a transverse section on the line 5-6 of Fig. 4B.
Fig. 8 is a horizontal section in different planes, showing the details of the lower
part of the reservoir for the "masse cuite," and also the solid and hollow bars of
the grating which serves to support the endless apron.
In all. the figures the same letters are used to indicate the same parts.
The machine consists in a reservoir R for the "masse cuite," followed by a
horizontal grating of solid transverse bars G, then by a series of similar basins C,
which follow on without interruption and at their upper part are provided with
transverse hollow bars constituting a grating G' which forms a continuation of the
grating G; the basins C are of the same internal width as the sheet or layer of
sugar. The whole is carried on a cast iron frame H which also supports the parts
for carrying a perforated endless metallic apron T, the working surface of which
is maintained perfectly horizontal by the grating G, G', over which such part of
the apron slides; the frame H also carries the mechanism for driving the endless
apron; it further supports the pipes for water, steam, and the clarifying agent, as
well as the collectors E, E', E2, in which a vacuum is created by known means,
and which are connected to the basins C by tubes provided with slide valves v, the
stems of which are screw-threaded and terminate in hand wheels.
The frame consists of two side frames connected by cross rods c, and is, as shown
in the drawings, composed of a series of similar open sections or panels which are
bolted together. This arrangement, as above mentioned, enables machines of
greater or less length to be constructed without altering the design. When space
permits it is advantageous to increase the length of the machine, for this enables
the apron to be driven at a proportionately increased speed, and consequently a
greater output to be obtained in a given time; it will be of course understood that

page_text: about the same proportions should always be preserved between the lengths of the
different parts serving for the successive operations which constitute the refining
process.
The reservoir R has double walls, in order to enable the "masse cuite" to be
kept at the required temperature, and it is provided with a stirrer or agitator R¹
which moves slowly and serves to ensure the constant homogeneity of the mass.
The latter sugar which has already passed through the ordinary operations of
melting, clarification, filtration and cooking, and which in a heater or cooler has
been brought to the temperature which is most suitable for the particular quality
of refined sugar it is desired to produce. During the continuation of the working
of the machine the "masse cuite" should be maintained at about a constant level
in the cylindrical reservoir.
At its lower part, this reservoir R terminates in a box of parallelopiped form B,
the upper part of which communicates freely with the reservoir, and of which the
large dimension, taken perpendicularly to the axis of the machine, is equal to the
width of the sheet or layer of sugar to be produced. The two lateral faces of this
box only descend to its bottom f; the latter is prolonged slightly backwards and
to a greater extent forward; it is connected to two lateral pieces l, l, which enclose
the moulded mass laterally, so that for a certain time the syrup it contains cannot
run out and it thus preserves the necessary fluidity for a successful moulding. A
little later it is on the other hand indispensable that the syrup should escape, before
it has time to localize itself and to form kinds of small streams which would cause
the sheet or layer of sugar to break; the perforations of the metallic apron T
permit of this drainage as well as of the subsequent draining which will be
presently described. The rear face a of the box B leaves above the bottom the
necessary clearance for the passage of the apron T which is to carry the "masse
cuite" forward. A piece of india rubber fixed to this face and bearing upon the
apron (which is supported by the rearward prolongation of the bottom) ensures an
almost perfect joint at this point, and as the syrup which would be inclined to
flow backward is constantly carried along in the opposite direction by the movement
of the apron, a very small portion can flow out; this falls on a plate or small bar
which conducts it to a receptacle V in which also collects the syrup which, besides
that from the moulding box, naturally runs through the perforations of the apron
and the grating with solid bars G. The forward face b of this same box B has in
its whole length an opening of which the height above the apron is equal to the
greatest thickness of layer or sheet of sugar it is desired to produce on the machine.
Beyond this face is situated a removable horizontal plate m, the distance of which
from the apron determines exactly the thickness of the layer or sheet of sugar
which will be moulded. It is therefore only necessary to replace such plate by
another descending to a smaller or greater extent in relation to the pieces 1, 1,
which support it, in order to be able to produce on the same machine the different
thicknesses of layers or sheets which may be necessary.
The moulding plate m will require to be the longer in the direction of the axis of
the machine, the higher the rate of travel of the apron.
On the other hand, as will be understood, the speed of the apron may, taking a
machine of a given length, vary in inverse ratio to the thickness of layer or sheet
to be made; the output of a machine, by weight, will thus remain constant no
matter what thicknesses of sheets or layers are manufactured. Nevertheless, it
may be necessary to increase or diminish the speed on account of certain commercial
requirements; not only do consumers require pieces of sugar of different sizes and
forms (which cau be met by varying the thickness of the layers or sheets manu-
factured and by varying the cutting), but they also require to have sugar which is
more or less dull or sparkling, with finer or coarser crystals, of more or less
density, etc.; now, the sugar boiler is not always capable of realizing all these
conditions, and it is requisite that certain mechanical and physical elements in the
machine may be capable of variation in order to permit of these commercial
requirements being realized, and also to a certain extent to correct any inequalities

page_text: or imperfections in the boiling, as well as the differences inherent to the quality of
the raw material employed. These variable and correlative elements are:-the
temperature of the "masse cuite," the speed of the machine, the length of the
moulding plate, and the height of "masse cuite "maintained in the reservoir R.
It is only by varying these different elements that the industrial results required in
different cases can be obtained.
""
When the material leaves the moulding box m, l, l, f, above described, it is
moulded into the form of a sheet or layer, but has as yet no consistency; in passing
over the grating of solid bars G, it, by simple natural drainage through the
perforations of apron T which carries same, gives up the excess of "green syrup
which it contains, and this syrup runs into the receptacle V; the friction of the
bars G prevents any accumulation of syrup on the apron, where by cooling it might
produce troublesome crystallizations.
As has been already mentioned, in order that the upper surface of the layer may
be even, it is advisable, especially if the charge is insufficiently dense, to cause one
or more rollers Q (Fig. 4) to act upon the layer before it solidifies further, which
rollers compress the outer crystals and thus produce a regular top surface.
cutting blade might also be arranged further forward, which blade would "plane"
the layer or sheet and remove any irregularities.
A
Continuing its travel the layer or sheet of sugar then arrives over the grating G¹
and the basins C, in which is maintained a vacuum which may be regulated at will
in each basin by opening to a smaller or greater extent the slide valve which
places same in communication with one of the collectors E, E', E³, which are
connected with the exhausting or vacuum apparatus. Each basin is provided with
an opening fitted with a cover J (Fig. 6) to give access to the interior and for
cleaning it when necessary. It is while passing over the basins C that the sheet
or layer is subjected to the successive and partially simultaneous operations of
solidification and forced drainage (that is to say operating under the influence of a
vacuum), of clarification, suction, drying and cooling.
As before mentioned, the bars G' are hollow, as are also the side bars which
connect them, and the whole constitutes a baffle or zig-zag passage or conduit; in
one portion of this conduit cold water may be caused to circulate in the opposite
direction to the travel of the apron, so as to assist in the solidification of the
already moulded and drained sheet or layer, and also to avoid excessive heating of
the metal, which would prevent the under surface of such layer of sugar from
cooling.
But the most active cooling, and consequently solidifying, agent of the sugar, is
the air which is caused to pass through it, by following the natural drainage by a
suction which is weak in the first basin and becomes stronger and stronger in the
following ones; the vacuum must be gradual in order not to carry off a part of the
syrup which is capable of crystallizing in the mass, and thus prevent the formation
of sugar which is too porous, and which would affect the amount of refined sugar
obtained from the " masse cuite."
As the vacuum increases from one basin to the other the layer or sheet is soon
sufficiently cooled and sufficiently purged of "
"
green syrup to allow the bleaching
to be commenced; care must be taken not to carry the cooling too far, for the
surface would then be sealed, which would render the clarification difficult, and
spoil the appearance of the sugar.
To bleach the layer, which has become sufficiently solid, a first clarifying or
bleaching agent is delivered on to its upper face and over its whole width, by means
of a trough K pierced with holes at the bottom, and to which such agent is led from
an upper reservoir j through a tube h provided with a stop cock. This clarifying
or bleaching agent passes through the layer or sheet on account of the vacuum
maintained beneath it, and drives before it the green syrup which may still remain
in, at same time taking up any colouring matter which envelopes the sugar crystals.
Several clarifying or bleaching agents are thus caused to pass through the layer or
sheet in succession, the last naturally being the purest, so as to finish the washing

page_text: of the crystals and to completely bleach the sheet, which then remains impregnated
with the clarifying agent (the drawings show three tubes h, 1, 2, supplying three
troughs K, K, K2, but it is evident that the number of same may be varied).
As soon as the last clarifying has been effected, the sheet or layer, still carried
along by the apron T, is simultaneously submitted to the final suction and drying
operations, in a part of the machine which extends right to the end, and which is
covered by a long bottomless chest M enclosing a coil of steam pipes L, by which
the air which enters the box M at its outer end and is confined therein, is heated;
the increasing vacuum produced in the basins C causes this heated air situated
above the layer or sheet of sugar to pass through it, driving the clarifying agent
out in front of it and becoming saturated with the moisture which the sugar
contains, until the drying is completed. The coil L should be arranged so that the
temperature may be as regular as possible throughout the width of the sheet or
layer.
The box M is provided with glazed openings (Fig. 7) to enable the interior to be
examined, and with openings to enable the arm to be inserted.
It will be understood that at the moment the layer or sheet of sugar arrives at
this part of the machine, it is less permeable to the air than it will be a little later,
as on its arrival it is charged with the clarifying agent; it is therefore heated
progressively, which while preparing for the drying facilitates the expulsion of the
clarifying agent.
When the suction no longer extracts any clarifying agent and there is only a
certain quantity of moisture remaining to be removed, the layer or sheet is
abandoned by the endless apron T, as shown in the drawings, and being pushed
forward by the rear part it continues its travel over the grating G₁ of the basins.
As the lower part of the layer or sheet of sugar naturally remains the coolest, in
order to finish the drying of this face it is advisable to heat it directly by causing
steam, hot water or heated air, to pass through a certain number of the bars in a
direction opposite to the travel of the sugar.
When the temperature requisite for effecting the perfect drying of the sugar has
been attained, it is indispensable to cool the layer or sheet slowly in order to avoid
the formation of cracks under the action of a sudden decrease of temperature. For
this purpose the coil L does not extend up to the end of the box M; the outer air
which is obliged to enter at this end suffices to produce the desired result.
As previously stated the different basins C in which a vacuum is maintained are
distributed between three collectors; the first E receives the "green syrup" from
the forced drainage and a part of the syrup driven out during the bleaching process
("syrop couvert"); it further receives the green syrup which runs naturally into
the receptacle V, and for this purpose communication is established whenever
necessary between the latter and the collector E, in which a vacuum exists; this
communication is established by opening the slide valve e arranged in the pipe e
(Fig. 4). The second collector E¹ receives the syrup (" syrop couvert ") obtained
by suction from the last clarifying action forward; this syrup may be raised to a
tank and be employed as the first clarifying agent. The third collector E will
receive little if any liquid.
As will be seen in the drawings, the endless metallic apron T is carried and
actuated by two drums F and F', the former of which revolves in a fixed bearing d
and the latter revolves in a bearing which can be displaced horizontally to
regulate the tension of the apron.
This apron as well as its forward drum F is constantly cleaned by means of warm
water thrown against the latter by a pipe N (Fig. 4) provided with a slit or with
holes, and which melts the few grains of sugar which may adhere thereto; after
having been thus washed the apron T is dried between two blades of india
rubber O, O'. The washing water falls into a small tank P.
The apron T is slightly wider than the layer or sheet of sugar and than the
basins C; its projecting edges, which are unperforated, engage slots or grooves
formed in lateral guides 9, 9, connected to the grating G₁ and which are absolutely

page_text: true, so that the apron and the layer or sheet of sugar which it carries are
accurately guided in their horizontal movement.
The shaft of the forward drum F of the apron is driven by means of a helicoidal
wheel A actuated by an endless screw A, the shaft A5 of which is arranged
horizontally along the side of the frame, and is operated by a vertical shaft A³
through bevel gearing A the shaft A³ is itself actuated by bevel wheels A² from
a shaft A carrying a step pulley A', on which the driving belt is displaced when it
is desired to vary the speed of the machine (see Figs. 1, 2, 3, 4 and 4").
The stirrer or agitator R' of the reservoir R for the "masse cuite," is driven
separately; its vertical shaft D2 is actuated through bevel wheels D' from a shaft D
on which a driving pulley is mounted (see Figs. 1, 2 and 3).
Dated the 0+1
1900
ALLISON BROS.,
Agents for the Applicant.
COMPLETE SPECIFICATION.
Improvements in the Process and Machinery for the Continuous
Refining of Sugar.
I, LOUIS EDME ACHILLE PRANGEY, Engineer, of 8 Rue St. Florentin, Paris,
in the Republic of France, 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:—
The present invention relates to improvements in the continuous refining of
sugar, according to which a suitable "masse cuite" entering at one end of a
machine, is as it passes through same successively moulded into a continuous
layer or sheet, then purified, bleached, dried and cooled, in such a manner that
at the other end of the machine refined sugar is delivered, which only requires
to be divided into pieces in order to render it ready to be placed on the market.
These improvements have for their object to overcome certain defects in the
work produced by existing machines, to simplify their construction, to render the
superintendence and the keeping in order of such machines more easy, and by
the simple changing of a plate to enable the sheet or layer of sugar to be made of
any thickness required by the trade at will.
«
Hitherto it has been impossible to produce absolutely homogeneous and strong
sheets. The principal reason of this is the method of delivering the "masse cuite,"
which passes from a reservoir to the machine through a curved nozzle or channel
which is liable to choke. This channel is abolished in my improved machine and
the bottom of the reservoir is provided with an orifice through which the masse
cuite" passes directly on to the endless apron by which it is to be carried
forward, and which thus forms a movable bottom for such reservoir. An opening
provided in the front vertical face of the said orifice, immediately above the
endless apron, and which, like the bottom opening, is of the same width as that
of the sheet or layer of sugar to be produced, enables the under layer to be
carried along by the endless apron between two horizontal walls and two vertical
walls constituting a moulding box immediately in advance of the forward side of
the orifice of the reservoir.
The upper horizontal wall of this box is removable so that it may be replaced
by one of a different thickness, consequently leaving above the apron a passage
of greater or less height, so as to mould a thicker or thinner sheet or layer of
sugar.
In my improved machine there is only a single movable apron supporting the
layer of sugar, which presents the advantage of leaving such layer visible for the
greater part of the length of such machine.
Further the upper part of the apron (the working part) slides over transverse
bars arranged from the moulding box up to the end of the machine, which

page_text: :
enables it to move absolutely in a straight line; its edges are further guided
in slots the spaces existing between the bars enable the whole width of the
layer of sugar to be acted upon by suction uniformly at all points; finally the
bars are hollow, except near the moulding box, and communicate with each other,
so as to permit of cold water, steam, hot water or heated air, being caused to
circulate through same at the points of the machine where this is desirable, thus
cooling or heating some of the bars, and consequently thereby cooling or re-heating
the under side of the layer of sugar as will be hereinafter explained.
The boxes which were placed above the sugar and which contained the clarifying
agent are abolished, and replaced by troughs with perforated bottoms, which
permit of constant inspection of the action of the clarifying agent so as to regulate
the use of same according to requirements.
The boxes situated above the sugar to which a heated fluid and cold air for.
effecting the drying and cooling of the sugar were supplied, are also abolished, and
in their place the machine is at the corresponding part provided with a cover or
bottomless chest, which is partly glazed and which encloses a heating coil
extending for a great part of its length. The air which is confined in the chest
near to the coil becomes heated and effects the drying of the sugar by passing
through it under the action of a vacuum produced beneath; further on the sugar
is gradually cooled by air which is colder and colder, and which is contained in the
end of the chest to which the coil does not extend.
At the forward end of the endless apron in order to clean the latter and its
actuating drum from grains of sugar which may adhere thereto, a perforated
transverse tube is arranged to throw warm water upon the drum, which water falls
on to the lower part of the apron, through the perforations in which it passes; the
apron, after being thus washed, is wiped by two blades of india rubber between
which it passes. The inner face of the apron further continuously scraped by
the bars of the grating before referred to, on which it slides.
Further, above the layer of sugar there is also arranged one or more rollers
situated near the moulding box and which just touch or shave the upper surface of
such layer, or a blade may be situated further on and produce the same result by
scraping its surface.
The improved machine also comprises other new features, a description of which
will be hereinafter given, and notably it is constructed so that it can be lengthened
when desired, by inserting in its length one or more panels of the same form as the
others.
In order to enable the invention to be clearly understood, I will now proceed to
give a detailed description of same by the aid of the drawings filed with the
Provisional Specification, in which:-
Fig. 1 is a side elevation of the whole machine, with its driving mechanism, on a
small scale.
Fig. 2 is an end view of same, and
Fig. 3 a plan view of same.
Figs. 4, 4, 4B and 4° are portions of a longitudinal section of the machine, to a
larger scale, part of the driving mechanism not being shown.
Fig. 5 is a transverse section on the line 1-2 of Fig. 4.
Fig. 6 is a transverse section on the line 3-4 of Fig. 4.
Fig. 7 is a transverse section on the line 5-6 of Fig. 48.
Fig. 8 is a horizontal section in different planes, showing the details of the lower
part of the reservoir for the "masse cuite," and also the solid and hollow bars of
the grating which serves to support the endless apron.
In all the figures the same letters are used to indicate the same parts.
The machine consists in a reservoir R for the "masse cuite," followed by a
horizontal grating of solid transverse bars G, then by a series of similar basins C,
which follow on without interruption and at their upper part are provided with
transverse hollow bars constituting a grating G' which forms a continuation of the

page_text: grating G; the basins C are of the same internal width as the sheet or layer of
sugar. The whole is carried on a cast iron frame H which also supports the parts
for carrying a perforated endless metallic apron T, the working surface of which is
maintained perfectly horizontal by the grating G, G', over which such part of the
apron slides; the frame H also carries the mechanism for driving the endless apron ;
it further supports the pipes for water, steam, and the clarifying agent, as well as
the collectors E, E, E, in which a vacuum is created by known means, and which
are connected to the basins C by tubes provided with slide valves v, the stems of
which are screw-threaded and terminate in hand wheels.
The frame consists of two side frames connected by cross rods c, and is, as shown
in the drawings, composed of a series of similar open sections or panels which are
bolted together. This arrangement, as above mentioned, enables machines of
greater or less length to be constructed without altering the design. When space
permits it is advantageous to increase the length of the machine, for this enables
the apron to be driven at a proportionately increased speed, and consequently a
greater output to be obtained in a given time; it will be of course understood that
about the same proportions should always be preserved between the lengths of the
different parts serving for the successive operations which constitute the refining
process.
The reservoir R has double walls, in order to enable the "masse cuite" to be
kept at the required temperature, and it is provided with a stirrer or agitator R¹
which moves slowly and serves to ensure the constant homogeneity of the mass.
The latter is sugar which has already passed through the ordinary operations of
melting, clarification, filtration and cooking, and which in a heater or cooler has
been brought to the temperature which is most suitable for the particular quality
of refined sugar it is desired to produce. During the continuation of the working
of the machine the "masse cuite" should be maintained at about a constant level
in the cylindrical reservoir.
At its lower part, this reservoir R terminates in a box of parallelopiped form B,
the upper part of which communicates freely with the reservoir, and of which the
large dimension, taken perpendicularly to the axis of the machine, is equal to the
width of the sheet or layer of sugar to be produced. The two lateral faces of this
box only descend to its bottom f; the latter is prolonged slightly backwards and
to a greater extent forward; it is connected to two lateral pieces 1, l, which
enclose the moulded mass laterally, so that for a certain time the syrup it con-
tains cannot run out and it thus preserves the necessary fluidity for a successful
moulding. A little later it is on the other hand indispensable that the syrup
should escape, before it has time to localize itself and to form kinds of small
streams which would cause the sheet or layer of sugar to break; the perfora-
tions of the metallic apron T permit of this drainage as well as of the subsequent
draining which will be presently described. The rear face a of the box B
leaves above the bottom f the necessary clearance for the passage of the
apron T which is to carry the "masse cuite" forward. A piece of india rubber
fixed to this face and bearing upon the apron (which is supported by the
rearward prolongation of the bottom) ensures an almost perfect joint at this
point, and as the syrup which would be inclined to flow backward is constantly
carried along in the opposite direction by the movement of the apron, a very
small portion can flow out; this falls on a plate or small bar which conducts it to
a receptacle V in which also collects the syrup which, besides that from the
moulding box, naturally runs through the perforations of the apron and the grating
with solid bars G. The forward face of this same box B has in its whole length
an opening of which the height above the apron is equal to the greatest thickness
of layer or sheet of sugar it is desired to produce on the machine. Beyond this
face is situated a removable horizontal plate m, the distance of which from the
apron determines exactly the thickness of the layer or sheet of sugar which will be
moulded. It is therefore only necessary to replace such plate by another descending

page_text: to a smaller or greater extent in relation to the pieces 1, l, which support it, in
order to be able to produce on the same machine the different thicknesses of layers
for sheets which may be necessary.
The moulding plate m will require to be the longer in the direction of the axis
of the machine, the higher the rate of travel of the apron.
On the other hand, as will be understood, the speed of the apron may, taking a
machine of a given length, vary in inverse ratio to the thickness of layer or sheet
to be made; the output of a machine, by weight, will thus remain constant no
matter what thicknesses of sheets or layers are manufactured. Nevertheless, it
may be necessary to increase or diminish the speed on account of certain commercial
requirements; not only do consumers require pieces of sugar of different sizes and
forms (which can be met by varying the thickness of the layers or sheets manu-
factured and by varying the cutting), but they also require to have sugar which is
more or less dull or sparkling, with finer or coarser crystals, of more or less
density, etc.; now, the sugar boiler is not always capable of realizing all these
conditions, and it is requisite that certain mechanical and physical elements in the
machine may be capable of variation in order to permit of these commercial
requirements being realized, and also to a certain extent to correct any inequalities
or imperfections in the boiling, as well as the differences inherent to the quality
of the raw material employed. These variable and correlative elements are:-the
temperature of the masse cuite," the speed of the machine, the length of the
moulding plate, and the height of "masse cuite" maintained in the reservoir R.
It is only by varying these different elements that the industrial results required in
different cases can be obtained.
"
When the material leaves the moulding box m, l, l, f, above described, it is
moulded into the form of a sheet or layer, but has as yet no consistency; in
passing over the grating of solid bars G, it, by simple natural drainage through the
perforations of apron T which carries same, gives up the excess of "green syrup
which it contains, and this syrup runs into the receptacle V; the friction of the
bars G prevents any accumulation of syrup on the apron, where by cooling it might
produce troublesome crystallizations.
As has been already mentioned, in order that the upper surface of the layer may
be
even, it is advisable, especially if the charge is insufficiently dense, to cause one
or more rollers Q (Fig. 4) to act upon the layer before it solidifies further, which
rollers compress the outer crystals and thus produce a regular top surface. A
cutting blade might also be arranged further forward, which blade would "plane"
the layer or sheet and remove any irregularities.
Continuing its travel the layer or sheet of sugar then arrives over the
grating G and the basins C, in which is maintained a vacuum which may be
regulated at will in each basin by opening to a smaller or greater extent the slide
valve which places same in communication with one of the collectors E, E1, E',
which are connected with the exhausting or vacuum apparatus. Each basin is
provided with an opening fitted with a cover J (Fig. 6) to give access to the
interior and for cleaning it when necessary. It is while passing over the basins C
that the sheet or layer is subjected to the successive and partially simultaneous
operations of solidification and forced drainage (that is to say operating under the
influence of a vacuum), of clarification, suction, drying and cooling.
As before mentioned, the bars G¹ are hollow, as are also the side bars which
connect them, and the whole constitutes a baffle or zig-zag passage or conduit;
in one portion of this conduit cold water may be caused to circulate in the opposite
direction to the travel of the apron, so as to assist in the solidification of the
already moulded and drained sheet or layer, and also to avoid excessive heating of
the metal, which would prevent the under surface of such layer of sugar from
cooling.
But the most active cooling, and consequently solidifying, agent of the sugar,
is the air which is caused to pass through it, by following the natural drainage
by a suction which is weak in the first basin and becomes stronger and stronger in
B

page_text: the following ones; the vacuum must be gradual in order not to carry off a part of
the syrup which is capable of crystallizing in the mass, and thus prevent the
formation of sugar which is too porous, and which would affect the amount of
refined sugar obtained from the "masse cuite."
As the vacuum increases from one basin to the other the layer or sheet is soon
sufficiently cooled and sufficiently purged of "green syrup" to allow the bleaching
to be commenced; care must be taken not to carry the cooling too far, for the
surface would then be sealed, which would render the clarification difficult, and.
spoil the appearance of the sugar.
To bleach the layer, which has become sufficiently solid, a first clarifying or
bleaching agent is delivered on to its upper face and over its whole width, by
means of a trough K pierced with holes at the bottom, and to which such agent is
led from an upper reservoir j through a tube h provided with a stop cock. This
clarifying or bleaching agent passes through the layer or sheet on account of the
vacuum maintained beneath it, and drives before it the green syrup which may
still remain in, at same time taking up any colouring matter which envelops the
sugar crystals. Several clarifying or bleaching agents are thus caused to pass
through the layer or sheet in succession, the last naturally being the purest, so as
to finish the washing of the crystals and to completely bleach the sheet, which then
remains impregnated with the clarifying agent (the drawings show three tubes 7,
,, supplying three troughs K, K, K, but it is evident that the number of same
may be varied).
As soon as the last clarifying has been effected, the sheet or layer, still carried
along by the apron T, is simultaneously submitted to the final suction and drying
operations, in a part of the machine which extends right to the end, and which is
covered by a long bottomless chest M enclosing a coil of steam pipes L, by which
the air which enters the box M at its outer end and is confined therein, is heated;
the increasing vacuum produced in the basins C causes this heated air situated
above the layer or sheet of sugar to pass through it, driving the clarifying agent
out in front of it and becoming saturated with the moisture which the sugar
contains, until the drying is completed. The coil L should be arranged so that
the temperature may be as regular as possible throughout the width of the sheet or
layer.
The box M is provided with glazed openings (Fig. 7) to enable the interior to
be examined, and with openings to enable the arm to be inserted.
It will be understood that at the moment the layer or sheet of sugar arrives at
this part of the machine, it is less permeable to the air than it will be a little later,
as on its arrival it is charged with the clarifying agent; it is therefore heated
progressively, which while preparing for the drying facilitates the expulsion of the
clarifying agent.
When the suction no longer extracts any clarifying agent and there is only a
certain quantity of moisture remaining to be removed, the layer or sheet is
abandoned by the endless apron T, as shown in the drawings, and being pushed
forward by the rear part it continues its travel over the grating G₁ of the basins.
As the lower part of the layer or sheet of sugar naturally remains the coolest, in
order to finish the drying of this face it is advisable to heat it directly by causing
steam, bot water or heated air, to pass through a certain number of the bars in a
direction opposite to the travel of the sugar.
When the temperature requisite for effecting the perfect drying of the sugar has
been attained, it is indispensable to cool the layer or sheet slowly in order to avoid
the formation of cracks under the action of a sudden decrease of temperature. For
this
purpose the coil L does not extend up to the end of the box M; the outer air
which is obliged to enter at this end suffices to produce the desired result.
As previously stated the different basins C in which a vacuum is maintained are
distributed between three collectors; the first E receives the "
green syrup" from
the forced drainage and a part of the syrup driven out during the bleaching process
("syrop couvert"); it further receives the green syrup which runs naturally into

page_text: r
the receptacle V, and for this purpose communication is established whenever
necessary between the latter and the collector E, in which a vacuum exists; this
communication is established by opening the slide valve e¹ arranged in the pipe e
(Fig. 4). The second collector E' receives the syrup ("syrop couvert ") obtained
by suction from the last clarifying action forward; this syrup may be raised to a
tank and be employed as the first clarifying agent. The third collector E' will
receive little if any liquid.
As will be seen in the drawings, the endless metallic apron T is carried and
actuated by two drums F and F, the former of which revolves in a fixed bearing d
and the latter revolves in a bearing d' which can be displaced horizontally to
regulate the tension of the apron.
This apron as well as its forward drum F is constantly cleaned by means of
warm water thrown against the latter by a pipe N (Fig. 4B) provided with a slit or
with holes, and which melts the few grains of sugar which may adhere thereto;
after having been thus washed the apron T is dried between two blades of india
rubber O, O'. The washing water falls into a small tank P.
The apron T is slightly wider than the layer or sheet of sugar and than the
basins C; its projecting edges, which are unperforated, engage slots or grooves
formed in lateral guides g, g, connected to the grating G' and which are absolutely
true, so that the apron and the layer or sheet of sugar which it carries are
accurately guided in their horizontal movement.
The shaft of the forward drum F of the apron is driven by means of a helicoidal
wheel A actuated by an endless screw A, the shaft A of which is arranged
horizontally along the side of the frame, and is operated by a vertical shaft A
through bevel gearing A'; the shaft A is itself actuated by bevel wheels A' from
a shaft A carrying a step pulley A', on which the driving belt is displaced when it
is desired to vary the speed of the machine (see Figs. 1, 2, 3, 4 and 4°).
The stirrer or agitator R¹ of the reservoir R for the "masse cuite," is driven
separately; its vertical shaft D' is actuated through bevel wheels D' from a shaft D
on which a driving pulley is mounted (see Figs. 1, 2 and 3).
Having now particularly described and ascertained the nature of the said inven-
tion, and in what manner the same is to be performed, I declare that what I
claim is :-
:-
1. In a machine for the continuous refining of sugar, a reservoir provided with
an orifice or lower neck of the same width as the layer or sheet of sugar to be
produced, and which deposits the "masse cuite" directly upon a perforated endless
apron which carries a layer of same (the thickness of which is adjustable) forward
in the machine, to be submitted to the various operations of refining.
2. In a machine for the continuous refining of sugar, the construction of the
neck B, in which the reservoir for the "masse cuite " terminates at its lower end,
with a vertical wall a at the back, provided with a slit for the passage of an endless
carrying apron; with a vertical wall b at the front provided throughout its length
with an opening the height of which above the apron is equal to the greatest
thickness it is desired to give to the sheet of sugar manufactured in the machine;
with two lateral faces 1, 1, and with a solid bottom f connected to the lateral faces 1, 1,
and preventing the "masse cuite" from running away so long as it is not moulded;
substantially as herein described and as shown in the drawings.
3. In a machine for the continuous refining of sugar, the moulding of the "masse
cuite" in the form of a continuous layer or sheet by means of a box formed by an
extension of the solid bottom f and the solid lateral walls 1, 1, of the neck B in which
the reservoir of the "masse cuite" terminates, and by an upper removable plate m
the thickness and length of which may vary according to the thickness the layer or
sheet of sugar to be produced is required to be, substantially as herein described
and as shown in the drawings.
4. In a machine for the continuous refining of sugar,
apron which serves to support and carry forward the
66
guiding the endless
masse cuite," by a

page_text: grating G, G, formed of transverse bars, which while maintaining same
horizontal, enable the various operations of the machine to be carried out
uniformly at all points in the width of the layer or sheet of sugar, and the
further guiding of such apron by lateral grooves which the edges of same
engage, substantially as herein described and as shown in the drawings.
.
5. In a machine for the continuous refining of sugar, the construction of the
grating which supports the endless apron, so that at certain portions of the length
of the grating either cold water, steam, hot water or heated air may be caused to
circulate, substantially in the manner described and for the purpose specified.
6. In a machine for the continuous refining of sugar, the adaptation under
the part of the grating which supports the carrying apron where the layer or
sheet of sugar is to be submitted to a suction action, of a series of basins C,
open at their upper end, which are of the same width as such layer or sheet
of sugar, and the vacuum in each of which can be regulated by means of a
slide valve placed in a tube which puts the basin in communication with a
collector where the vacuum is maintained, several of such basins being capable
of connection with the same collector if the products they deliver thereto may
be mixed; substantially as herein described and as shown in the drawings.
7. In a machine for the continuous refining of sugar, the distribution of the
clarifying agent over the layer or sheet of sugar by means of troughs K, K¹, K³,
open at their upper end and perforated at the bottom, the number of which
troughs may be varied according to circumstances, and which receive the
clarifying agent through tubes provided with cocks and proceeding from reservoirs
placed above, substantially as herein described and as shown in the drawings.
8. In a machine for the continuous refining of sugar, the employment of one
or more cylinders or rollers such as Q, or of a cutting blade, to level the. upper
surface of the layer or sheet of sugar, substantially as herein described and as
shown in the drawings.
9. In a machine for the continuous refining of sugar, a chest M covering the
forward end of the machine and enclosing a heating coil L which occupies a
part only of its length towards the rear, the outer air entering such chest at
the end at which the. layer or sheet of sugar leaves, with the object of drying
and cooling such layer or sheet, substantially as herein described and as shown
in the drawings.
10. In a machine for the continuous refining of sugar, constantly cleaning the
endless apron, after it has left the layer or sheet of sugar, and also at same
time cleaning the carrying drum of such apron, by means of warm water thrown
from a split or perforated pipe, the apron being afterwards wiped by passing
between two bands or strips of india rubber or other suitable material,
substantially as herein described and as shown in the drawings.
11. In a machine for the continuous refining of sugar, in order to enable the
tension of the endless apron to be adjusted, mounting the drum F' which supports
its rear end and which is situated beyond the machine, in a bearing d' capable
of horizontal displacement in its seat, substantially as herein described and as
shown in the drawings.
12. In a machine for the continuous refining of sugar, actuating the endless
apron by a shaft A carrying a step pulley A to receive the driving belt, by
shafts A and A, by bevel gearing A3 and A', by an endless screw A, and by a
helicoidal wheel A' keyed to the axis of the drum F which revolves in a fixed
position, substantially as herein described and as shown in the drawings.
13. In a machine for the continuous refining of sugar, actuating the stirrer R¹
arranged in the reservoir for the "masse cuite" by separate driving mechanism
consisting of a shaft carrying a pulley to receive the driving belt and of bevel
gears D transmitting motion from shaft D to shaft D' of the stirrer, substantially
as herein described and as shown in the drawings.
14. In a machine for the continuous refining of sugar, the construction of the
frame H by means of similar sections or panels, for the purpose specified.

page_text: <<
15. A machine for the continuous refining of sugar, consisting in a single endless
perforated metallic apron T, serving to transport the "masse cuite" through the
machine and carried by two revolving drums F, F', one of which can be displaced
to regulate the tension of the apron; a reservoir R with double walls, and with a
stirrer or agitator, such reservoir containing the "masse cuite" and depositing it
directly on the apron, which passes beueath it; a box m, l, l, f, for moulding this
masse cuite" into the form of a layer or sheet; a grating G, formed of solid
transverse bars; a grating G¹ forming a continuation of grating G and composed
of hollow bars communicating with each other; basins Copen at their upper end,
where they are of the same width as the layer or sheet of sugar, and which are
pluced in communication with collectors in which a vacuum is maintained, tho
degree of the vacuum in each basin being capable of adjustment by means of a
slide valve v; perforated troughs K, K', K', for distributing the clarifying agent ;
a chest M enclosing a heating coil L, for drying and cooling the layer or sheet of
sugar; one or more cylinders or rollers Q, or a cutting blade, for making the upper
surface of such layer or sheet perfectly even; a split or perforated pipe N and
wiping strips O, O¹, for cleaning the endless apron and its forward drum; a
frame H composed of similar sections or panels; a driving mechanism for the
stirrer or agitator R' of the reservoir of the "masse cuite" and a separate driving
mechanism capable of varying speeds for actuating the drum F which drives the
endless apron, the whole arranged, combined and constructed substantially in the
manner and for the purpose herein described, and as shown in the drawings.
Dated this 17th day of April 1893.
ALLISON BROS.,
Agents for the Applicant.