. American commercial methods of manufacturing preserves, pickles, canned foods, Figure I represent what we call a cooling table for cooling jams, fruit,butter, etc., (see page 69). A, cooling pipes; B, inlet water valve; C, outletwater valve; B, draw-off valve for drawing off the jams, etc., into containersafter they are cooled. 206 FIGURE K COOt-IMG r#MH FOR Pft£5£RVES /IHD *T1MS. Figure K represents what we call a cooling trough (see page TO). Thistrough may be made tor a single row of pans 22 inches wide, the requiredlength, or for a double row of pans 36 inches wide. B, intake water
. American commercial methods of manufacturing preserves, pickles, canned foods, Figure I represent what we call a cooling table for cooling jams, fruit,butter, etc., (see page 69). A, cooling pipes; B, inlet water valve; C, outletwater valve; B, draw-off valve for drawing off the jams, etc., into containersafter they are cooled. 206 FIGURE K COOt-IMG r#MH FOR Pft£5£RVES /IHD *T1MS. Figure K represents what we call a cooling trough (see page TO). Thistrough may be made tor a single row of pans 22 inches wide, the requiredlength, or for a double row of pans 36 inches wide. B, intake water pipe;A, overflow pipe; C, wood slats. FIGURE RDUMP TROUGH
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcanning, bookyear1912
