. Something about sugar; its history, growth, manufacture and distribution . REFINING OF RAW SUGAR 79 cubes and one hundred and sixty-eight half cubes, and the timerequired to fill a plate is between six and seven seconds. The belts carry the plates to a series of ovens, or driers, soplaced that a large number of plates with their contents maybe inserted through a door on the belt side. When the ovensare filled with plates holding the soft, moist cubes, a current ofhot air is turned on at the top of the ovens, passing out at thebottom. The hot air circulating in this manner dries the cubesand
. Something about sugar; its history, growth, manufacture and distribution . REFINING OF RAW SUGAR 79 cubes and one hundred and sixty-eight half cubes, and the timerequired to fill a plate is between six and seven seconds. The belts carry the plates to a series of ovens, or driers, soplaced that a large number of plates with their contents maybe inserted through a door on the belt side. When the ovensare filled with plates holding the soft, moist cubes, a current ofhot air is turned on at the top of the ovens, passing out at thebottom. The hot air circulating in this manner dries the cubesand carries off the moisture. Eight hours in the ovens suffice torender the cubes thoroughly dry and hard. They are then re-moved through doors opposite to those through which theywere put in. This arrangement prevents the men who are put-ting the cubes into the ovens from interfering with those tak-ing them out, for the process is a continuous one and cubes areplaced in and removed from the ovens at the same time. Asthe cubes are taken out of the ovens, they are deposited on
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectsugar, bookyear1917
