. The miller, millwright and millfurnisher. e valve will be reopened again. The old-fashioned way of cooling the chop by having the hopper boy ora cooling room is done away with. The disadvantage of leaving a coolingroom as a reservoir into which meal is run all night and bolted next day, isthat it requires double capacity for bolting and purifying, and also forregrinding middlings. The advantage of bolting as you grind is thatyou can see what you are doing and make a more even grade of grade of flour you make be particular to make it even. CHAPTER XXVIII. ATTRITION BY AIR-BLAST
. The miller, millwright and millfurnisher. e valve will be reopened again. The old-fashioned way of cooling the chop by having the hopper boy ora cooling room is done away with. The disadvantage of leaving a coolingroom as a reservoir into which meal is run all night and bolted next day, isthat it requires double capacity for bolting and purifying, and also forregrinding middlings. The advantage of bolting as you grind is thatyou can see what you are doing and make a more even grade of grade of flour you make be particular to make it even. CHAPTER XXVIII. ATTRITION BY AIR-BLAST. Attrition by Air-Blast,âIn the device illustrated in Fig. 263 thereare two triangular or fan-shaped sectors, a and b, placed so as almost totouch at the outer edges and to be about a quarter of an inch apart at theapex, the edges being closed by the adjacent surfaces. All of these placesare corrugated with ranges of ribs having cutting edges, standing toward theapex. At the apex there is a chamber, ^, formed between the plates, between. Fig. 263.âFan-Blast Attrition JIill. which the induction tube, f, is connected ; /^ is a grain hopper, with a regu-lating slide, /, and tube, /, opening into the tube /. Air under a pressure of250 pounds to the square inch is admitted to the pipe, 711, and draws the grainthrough the induction tube, /, and forces it powerfully between the roughenedconverging plates, a, b; crushing, spreading and driving forward the grainuntil the flour is blown out at the narrow opening between the outer edges ofthe plates a and b. It is preferable that the plates should be of steel or chilledcast iron. The area placed between the plates near the apex correspondswith the area of the long narrow opening at the outer edges of the plates. This process seems to be operated exclusively by a company makinghealth foods. The decortication effected by it is surprising in its cleanness. CHAPTER XXIX. IRON DISC MILLS. Iron Disc Mills â Raymond Brothers Mill â Jonathan
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Keywords: ., bookcentury1800, bookdecade1880, booksubjectflourmi, bookyear1882
