Year: 1889

page_text: Date of Application, 5th Sept., 1889
Complete Specification Left, 26th Mar., 1890-Accepted, 3rd May, 1890
I, SOPHUS CRISTOPHER HAUBERG
01 the
Company
Copenhagen Denmark Manufacturers do hereby declare the nature of this invention
to be as follows:--
In the construction of the drum which is the most important part of a centrifugal
separating machine the following points are considered most important to
at, viz:
Greater cheapness in the making.
Greater facility for cleaning.
Increased strength.
Increased separating power.
These advantages are secured by my construction of drum.
amm
To increase the strength of the drum against the internal pressure I make the
inside as well as the outside surface globular and produce them by carrying circle
curves around the vertical axis of the drum the said curves being struck with about
the same radius whence it follows that the drum comes out thickest at its centre or
greatest diameter, and gradually decreases in thickness towards top and bottom. By
this means I also decrease the cost of manufacture as this part of the drum can
be turned by means of sphere slide rest. The inside is also easier to cleanse being
free from coiners.
the increased
To increase the power of separating which per se increases as
strength of drum permits of increased speed of rotation, the wings in the interior of
the drum are peculiarly arranged and in accordance with the assumed paths of the
cream or fatty particles, and of the liquids.
The milk entering a cup in the interior of the drum passes thence down by a pipe
towards the bottom, which latter may be recessed up conically from below. This
pipe is behind a wing or partition. This part will thus be charged with the new
milk which has not yet had time to separate into cream and skim milk. As the milk
moving towards the milk outlet is exposed to the centrifugal force, the fatty particles
at once begin to move towards the centre leaving the skim milk standing outermost
more and more fatty
near the drum wall. As the milk gradually moves thus
particles will get time to collect in an inner vertical cream layer from both sides of à
wing opposite to the aforesaid wing in front of the feed pipe and will tend towards
the cream outlet. This latter is above the first named wing and at a place where the
cream is thickest. This second wing has apertures for the milk as it separates to pass
through. There is also a third wing with narrow outer through aperture. This
wing is placed in front of the first named wing which is in front of the milk inlet.
the space between these two wings forming a passage for the skim milk up to its
outlet. The milk in its progress will leave a skim milk layer behind it becoming
broader and broader, the part containing the least fat being outermost. There will
be so to say three layers riz. the innermost or cream layer, the new or whole milk
laver which the fatty particles partly leave and partly pass through, and the skim
milk layer which is almost bereft of fatty particles. It is of importance that these
layers shall not be forced in among each other, and for that reason the wings are so
formed as described that the first named one riz. the one in front of the milk inlet
pine is quite solid or without aperture, that the one next in front of it (hereinbefore
space hetween
called the third wing) is broken through for the skim milk to enter the
the two and pass up to the skim milk outlet, and that the wing opposite to this
passage has an opening through at the wall of the drum for the passage through of

page_text: the skim milk, and one or more openings through about in the middle for the whole
or new milk to pass through. If instead of one such wing two or more are used
they must be provided with similar holes and care must also then be taken of the
free movement of the cream layer past the wings which is not the case if there be
only one such wing, as the cream can pass from both sides of it to the cream outlet.
In this manner I avoid the usual pipes which are not so easy to cleanse as the
aforesaid space between two wings and which is easily cleaned by means of a brush.
Dated this 5th day of September 1889.
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.
Greater facility for cleaning.
Increased strength.
Increased separating power.
These advantages are secured by my construction of drum.
Figure 1 of the accompanying drawings is a vertical section through a drum
having skim milk outlet a with pipe e, and the cream outlet & opposite to each other.
c is a radially placed unperforated vane or partition which cuts quite through the
liquid layers; d is another radial partition provided with holes and which either as in
Figure 1 may reach right into the liquid layers, or as shewn in Figure 5 only to the
cream layer. f is a funnel which receives the new or full milk and conveys it into
the body of the drum by the pipe g. Figure 2 is part end view showing the skim
milk outlet pipe e with regulating screw. Figure 3 is part end view showing the
cream outlet.
Figure 5 is a vertical section through a drum having the milk outlet and cream
outlet adjoining each other as shown in the part end view Figure 6. But while in
Figure 1 the milk outlet is connected to a pipe e. I in this case form an outlet
chamber by applying another vane having an opening p next to the drum so that
the skim milk can flow into the outlet chamber and thence out over the regulating
screw.
The vertical sections Figures 8, 9 and 10 show various arrangements of openings
in the vane d for allowing the liquid layers free flow. These openings may,
however, be varied in many ways. The same letters of reference are used as for
Figure 1.
Figures 4, 7 and 11 are horizontal sections showing how the liquid layers move
when the milk entering the drum by the pipe g and being subjected to centrifugal
action separates into skim milk and cream and moves towards the places of outlet.
Figure 4 shows the action when the outlets are on opposite sides. The layer 1. 1. 1.1.
of skim milk and the layer 2. 2, 2. 2.of full milk move forward as shewn by the arrows
towards the milk outlet h, whilst the cream layer moves towards the outlet i in
opposite directions in the two halves of the drum. Figure 7 shews the movement
when the skim milk outlet and the cream outlet adjoin each other in which case
all the liquid layers move in the same direction. In Figure 11 is shewn the case
where the drum because of its size or from other reasons is divided into several parts.
It is here shown divided in three parts by three solid vanes. There are three full

page_text: milk inlets g, three skim milk outlets and three cream outlets i. A third part
of the milk is admitted to each compartment and divides itself in each analogous to
figures 4 and 7 as shewn, the skim milk being 1. 1. 1. 1. the full milk 2. 2. 2. 2. and
the cream 3. 3. 3. 3.
make the
To increase the strength of the drum against the internal pressure I may
inside as well as the outside surface globular and produce them by carrying circle
curves m m m and n nn figure 1 around the vertical axis A of the drum the said curves
being struck with about the same radius whence it follows that the drum comes out
thickest at its centre or greatest diameter and gradually decreases in thickness
towards top and bottom. By this means I also decrease the cost of manufacture as
this part of the drum can be turned by means of sphere slide rest. The inside is also
easier to cleanse being free from corners.
the
To increase the power of separating which per se increases as the increased strength
of drum permits of increased speed of rotation, the wings in the interior of the drum
are arranged in the manner already partly described with reference to Figures 4. 7. and
11 and in accordance with the assumed paths of the cream or fatty particles, and of
the liquids. The milk entering a cup or funnel f in the interior of the drum passes
thence down by the pipe towards the bottom, which latter may be recessed up
conically from below as shewn. This pipe is behind a wing or partition c.
This part
will thus be charged with the new milk which has not yet had time to separate into
cream and skim milk. As the milk moving as shown by the arrows towards the milk
outlet is exposed to the centrifugal force the fatty particles are at once given off and
begin to move towards the centre leaving the skim milk standing outermost near the
drum wall. As the milk gradually moves thus, more and more fatty particles will
get time to collect in the inner vertical cream layer 3, 3. 3. 3. and will tend towards the
cream outlet i, where the cream is supposed to be thickest. The milk in its progress
will leave a skim milk layer behind it becoming broader and broader, the part contain-
ing the least fat being outermost. There will be so to say three layers viz.
innermost or cream layer 3. 3. 3. 3. the new or whole milk layer 2. 2. 2. 2. or perhaps
more correctly the layer still containing fatty particles on their way towards the
centre, and the skim milk layer 1. 1. 1. 1. The dotted outer border line for the layer
2. 2. 2. 2, thus indicates how far the fatty particles in that layer of full milk which
after entering by the pipe g, came nearest to the drum periphery at any time during
the passage of the milk from inlet to outlet had advanced towards the centre. There
will thus be a cream layer wherein the fatty particles collect; a new milk layer which
the fatty particles partly leave and partly pass through, and a layer of skimmed milk
which is almost bereft of fatty particles. It is of importance that these layers shall
not be forced in among each other, and for that reason the wings are so formed as
described that the first named one, viz.; the one in front of the milk inlet pipe is
quite solid or without aperture, and having the full milk inlet on one side and the
outlet for skim milk on the other side, and that the wing opposite to this passage has
an opening through at the wall of the drum for the passage through of the skim
milk, and one or more openings 1 through about in the middle for the whole or new
milk to pass through. Or the openings may be as described with reference to
figures 8, 9 and 10, but the principle should be followed that the milk be compelled
to move in a body from inlet to outlet and by as long a path as possible not however
to be disturbed on its way by vanes which would mix up the milk layers.
k
The pipe may be omitted as shewn in figures 5, 6 and 7, a vane o being then
added having an opening next to the wall of the drum for permitting the skimmed
milk after having passed the whole circumference of the drum to enter between the
two vanese and so that the skim milk may go out over the regulating screw to the
collerting vessel.
Such a space between two wings is easier cleaned than the ordinary pipe e.
Having now particularly described and ascertained the nature of this Invention
and in what manner the same is to be performed I declare that what I claim is:
1. In centrifugal separating drums so arranging the vanes (which carry the milk

page_text: with it) and the inlet and outlet for the milk that the milk enters on one side of a vane c
which cuts through the entire liquid layer, then is compelled to pass along the entire
circumference of the drum whereby the cream is separated from the milk, whereupon
the skimmed milk runs off by an outlet on the other side of the vane c, while the cream
outlet is arranged close to the milk outlet as described with reference to Figures
5, 6, and 7.
2. In centrifugal separating drums so arranging the vanes for carrying the liquid
with it that during the flow from the inlet to the outlet a penetration of the various
liquid layers into each other is prevented that is to say by suitably perforating the said
vanes substantially in the manner described and shown.
3. In centrifugal separating drums the application of an outlet chamber for the
skimmed milk consisting of two vanes cand o the former being solid and the latter
having an opening p close to the wall of the drum for admitting the skimmed milk
into the chamber whence it escapes over the regulating screw substantially as described
and shown.
4. The constructions of centrifugal drum shown on the drawings.
Total
001
1
1
1000
JENSEN & SON,
77, Chancery Lane, London, W.C., Patent Agents.