Improvements in or connected with Combined Centrifugal Cream Separators and Churns.
Year: 1898

page_text: Date of Application, 22nd July, 1898
Complete Specification Left, 24th Apr., 1899-Accepted, 15th July, 1899
Improvements in or connected with Combined Centrifugal Cream
Separators and Churns.
I, THORVALD TAGE AGATHON HANSEN, of 9c, Gl. Kongevej, Copenhagen, F, in the
Kingdom of Denmark, Civil Engineer, do hereby declare the nature of this inven-
tion to be as follows:-
A great drawback to the use of the combined centrifugal cream separators and
churns hitherto employed and of the kind in which the lifting of the butter, formed
either through excessive separating or by means of mechanical appliances from the
interior of the cream vessel to its upper edge is effected by means of a fixed worm or
the like is, that the butter after having been finished cannot be removed with suffi.
cient rapidity from the separator.
This often causes the butter to be overworked and consequently of an inferior
quality.
An imperative condition for obtaining sweet butter of good appearance is, that it
should be removed from the separator iminediately after having been formed and
without being further exposed to the centrifugal motion with its consequent compres-
sion.
Now the object of the present invention is to remove the disadvantage above
referred to.
In carrying this invention into effect the cream to be churned is fed from a
receiver through an outlet cock to a strainer or spreader and from thence into a
cylindrical vessel. In the bottom of this vessel is fixed a tube having its axis
coincident with that of a rotative separating vessel formed with a conical bottom the
object of this tube being to convey the cream into the said separating vessel.
From a suitable receptacle annatto or butter colouring substance may be conducted
into the upper part of the axial tube and from thence during the process of churning
into the separating vessel. The axial tube opens into a funnel like tube descending
to near the bottom of the rotative separating vessel. Round the upper part of the
rotative vessel is a collar carrying a horizontal flange. An S shaped tube open at
both ends, is arranged inside the rotative separating vessel in such a manner, that its
lower end is placed in the vicinity of the wall of the rotative separating vessel whilst
its upper end extends through the said collar.
Around the axial tube and projecting downwardly into the interior of the rotative
vessel is a hollow stud which is attached to the bottom of the cylindrical vessel and is
provided on its exterior with a screw or worm. The worn is composed of one or
several threads of a suitable section and pitch which extend upward to the flange on
the upper edge of the rotative separating vessel or perhaps a trifle above this flange.
When the separating vessel is rotating and the cream to be churned is filled into
the vessel through the axial tube the cream will pass through the funnel like tube
into the rotative separating vessel. Through the centrifugal force the cream will be
pressed against the walls of the rotative separating vessel leaving in the centre a free
space of a cylindrical shape and concentric with the axis of the rotative separating
vessel. Crean is filled into the rotative separating vessel until buttermilk is seen to

page_text: issue from the S shaped tube which indicates that the layer of cream has towards the
centre reached a given point.
By then regulating the proportion between the admission of cream through the
axial tube and the discharge of buttermilk through the S-shaped tube in such a
manner that the former is a little larger than the latter the cream by continued
admission will pass beyond said given point and approach towards the centre of
the rotative separating vessel and towards the fixed worm of the projecting stud.
The time during which the cream is subjected to the influence of the centrifugal
force will thereby be prolonged and the result will finally be that the fine film
surrounding the butter particles, through the excessive pressure to which the
cream is subjected will burst and the butter particles will gather together into a
compact mass that is the butter will be formed.
When this butter mass, under the influence of the pressure arising from the new
influx of cream, has reached so far towards the centre of the rotative separating
vessel that it comes into contact with the fixed worm of the stud it will be raised to
the mouth of the rotative separating vessel and as the formation of butter is a
continuous one the newly formed butter mass will constantly press the butter
previously formed up along the surface of the worm of the stud. If the butter thus
raised upon reaching the mouth of the rotative separating vessel is not removed very
quickly it will through the pressure to which it is subjected by the continuously
ascending butter underneath be what is called overworked, which will cause the
butter to be "greasy" and also in other respects to lose in quality.
In some of the separators of the above mentioned kind hitherto employed, the
upward moving mass of butter was thrown to the sides as it came into contact with
the very quickly rotating upper edge of the separating vessel. This method however
is not a satisfactory one as it is dependent upon merely accidental circumstances, for
example to the temperature or other causes whether the butter is thrown regularly
to the sides or not. In order to obviate this defect and to obtain a regular discharge
of the butter the rotative separating vessel is provided with appliances for acting
upon the butter and throwing it aside, as soon as it reaches the mouth of the
* rotative separating vessel.
These appliances consist of blades, vanes, or the like which are fixed at the
top of the rotative separating vessel around its mouth and are so shaped and
arranged that their surfaces or parts thereof assume a suitable angle say for
example 90° with a horizontal plane whilst the inner ends of the blades or vanes
extend beyond the inner edge of the month of the rotative separating vessel in such
manner that they very nearly reach the face of the worm of the stud. The vanes or
blades rotating together with the separating vessel scrape off the butter from the
worm of the stud and throw it aside, where it may be collected in a suitable
manner.
ד
1
1
" T .
1000

page_text: Figure 1 is a sectional elevation representing an instrument constructed according
to the present invention, and
Figure 2 is a horizontal section taken on the line 1-1 of Figure 1.
In carrying the invention into effect the whole milk or cream is fed from a
receiver A through an outlet cock A¹ to a strainer or spreader B and from thence
into a cylindrical vessel C.
In the bottom of this vessel is fixed a tube b having its axis coincident with that
of the rotative separating vessel a formed with a conical bottom the object of this
tube being to convey the cream into the said separating vessel a.
From a receptacle D annatto or butter colouring substance may be conducted by
a pipe D¹ into the upper part of the axial tube b and from thence during the process
of churning into the separating vessel a.
The axial tube b opens into a funnel like tube c descending to near the bottom of
the rotative separating vessel a.
Around the upper part of the rotative vessel a is a collar d carrying a horizontal
flange e.
An S-shaped tube f open at both ends, is arranged inside the rotative separating
vessel a in such a manner that its lower end is placed in the vicinity of the wall of
the rotative separating vessel whilst its upper end extends through the said collar d.
Around the axial tube b and projecting downwardly into the interior of the rotative
vessel a is a hollow stud g which is attached to the bottom of the cylindrical vessel C
and is provided on its exterior with a screw or worm.
The worm of the study is composed of one or several threads of a suitable section
and pitch, which extend upward to the flange e on the upper edge of the rotative
separating vessel a or perhaps a trifle above this flange.
When the separating vessel a is rotating and the cream to be churned is filled into
the vessel through the axial tube b the cream will pass through the funnel like tube c
into the rotative separating vessel a and through the centrifugal force the cream will
be pressed against the walls of the rotative separating vessel a leaving in the centre
a free space of a cylindrical shape and concentric with the axis of the rotative
separating vessel.
Cream is filled into the rotative separating vessel a until buttermilk is seen to
issue from the S-shaped tube f which indicates that the layer of cream has towards
the centre reached a given point indicated by the dotted lines h.

page_text: By then proportionately regulating the admission of cream through the axial
tube b and the discharge of buttermilk through the S-shaped tube f in such a manner
that the former is a little larger than the latter, the cream by continued admission
will pass beyond said given point h and approach towards the centre of the rotative
separating vessel a and towards the fixed worn of the projecting stud g.
The time during which the cream is subjected to the influence of the centrifugal
force will thereby be prolonged and the result will finally be that the fine film
surrounding the butter particles through the excessive pressure to which the cream
is subjected will burst and the butter particles will gather together into a compact
mass, that is the butter will be formed.
When this butter mass under the influence of the pressure arising from the new
influx of cream, has reached so far towards the centre of the rotative separating
vessel a that it comes into contact with the fixed worm of the stud g it will be
raised to the mouth of the rotative separating vessel a and as the formation of
butter is a continuous one the newly formed butter mass will constantly press the
butter previously formed up along the surface of the worm of the stud g.
. If the butter thus raised upon reaching the mouth of the rotative separating vessel a
is not removed very quickly, it will, through the pressure to which it is subjected by
the continuously ascending butter underneath be what is called overworked,
which will cause the butter to be "greasy" and also in other respects to lose in
quality.
In some of the separators of the above mentioned kind hitherto employed the
upward moving mass of butter was thrown to the sides as it came into contact with
the very quickly rotating upper edge of the separating vessel a. This method
however is not a satisfactory one, as it is dependent upon merely accidental circum-
stances, for example upon the temperature or other causes, whether the butter is
thrown regularly to the sides or not.
In order to obviate this defect and to obtain a regular discharge of the butter the
rotative separating vessel a is provided with appliances for acting upon the butter
and throwing it aside, as soon as it reaches the mouth of the rotative separating
vessel d.
These appliances consist of angularly disposed blades vanes or the like which are
fixed to the flange e at the top of the rotative separating vessel a around its mouth and
are so shaped and arranged that their surfaces or parts thereof assume a suitable angle.
say for example 90° with a horizontal plane whilst the inner ends of the blades or
vanes extend beyond the inner edge of the mouth of the rotative separating
vessel a in such manner that they very nearly reach the face of the worm of the
stud g.
The vanes or blades rotating together with the separating vessel a, in the
direction shown by the arrow m in Figure 2 will scrape off the butter from the
worm of the study and throw it aside where it may be collected in a suitable
manner.
l
It will be understood that the appliances may be of other shape than that herein-
before shown and described or otherwise arranged provided that they effect the
purpose of the invention namely the automatic removal of the butter as it issues
from the mouth of the separating vessel a.
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 combined cream separator and churn of that kind in which the butter,
formed through the over-separation of the cream or by the influence of mechanical
devices, by means of a fixed worm or the like is lifted towards the mouth of the
separating vessel; the disposal around the said mouth of one or more appliances
attached to the separating vessel, the surfaces of said appliances forming suitable.
angles with a horizontal plane and their edges projecting nearly to the fixed worm,
along the surface of which the butter is travelling upward, 'for the purpose of

page_text: catching hold of the butter immediately that it reaches the mouth of the vessel and
throwing or deflecting it continuously to the sides substantially as herein shown
and described.
2. In a combined cream separator and churn of the character referred to in the
preceding claim one or several wings or blades (4) attached to the upper part of the
rotating vessel (a), the vertical sharp edges of these wings or knives projecting
nearly to the surface of the fixed worm and adapted to collect or scrape off the butter
travelling upward along the said worm substantially as herein shown and described.
Dated this 24th day of April 1899.
WHITE & WOODINGTON,
Birkbeck Bank Chambers, Southampton Buildings, London, Agents.