Lighting of the food industries / Information compiled by . ceive consideration and the prevalence of glare causedby unshielded light sources is almost as universal as the use ofelectricity as an illuminant itself. Many large and otherwisehigh-grade modern plants and in fact some even under the courseof erection were found to be planning the use of lightingsystems which would result in intensities ranging from 1-2 foot-candles. The surroundings in these plants are usually finished LIGHTING OF THK FOOD INDUSTRIES 21 in white to promote cleanliness and light utilization as a conse
Lighting of the food industries / Information compiled by . ceive consideration and the prevalence of glare causedby unshielded light sources is almost as universal as the use ofelectricity as an illuminant itself. Many large and otherwisehigh-grade modern plants and in fact some even under the courseof erection were found to be planning the use of lightingsystems which would result in intensities ranging from 1-2 foot-candles. The surroundings in these plants are usually finished LIGHTING OF THK FOOD INDUSTRIES 21 in white to promote cleanliness and light utilization as a conse-quence is fairly good. However, the average run of intensitiesis from one-half to 2 foot-candles and in line for substantialbetterment. (See Figures 7, 8, 9 and 10). During the course of baking it frequently becomes necessaryto observe progress. For this purpose artificial light other thanthat furnished by an overhead general system is required andseveral schemes are in vogue. The simplest consists of the useof a low wattage bare lamp mounted on an extention cord which. Fig. 9.—Night view of biscuit rolling, forming and baking room illuminated bylOO-watt Mazda B lamps in flat porcelain enameled steel reflectors hung approximately12 feet above the floor, on i8 x 24-foot centers providing an average intensity of oneand one-half foot-candles. This presents another example of the unsatisfactory light-ing conditions existing in many otherwise modern plants. is inserted at the front of the oven when inspection is scheme, is very poor, inasmuch as the light source is usuallyin the line of vision and there is a great likelihood of lamp break-age. Another common practice is to mount a bare low wattagelamp in one corner of the oven, occasionally with a reflector be-hind it, sometimes continuously in circuit and sometimes arrangedfor plugging in during inspection. Inasmuch as the baking tem-perature ranges from 500° to 750° F. short lamp life results from o-} LIGHTING OF TH
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Keywords: ., bookcentury1900, bookdecade1920, booksubjectdivisio, bookyear1922
