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U. S. PATENTS

MILK AND HANDLING OF MILK

LIBRARY

UNIVERSITY OF CALIFORNIA
DAVIS

MISCELLANEOUS

Patent

Subject

Author

Date

1,214,168 Edible container

1,407,400 Preservative waterproof and

moldproof compound for
wrapped food products and
method of producing the

same.

Johnson
Ferrari

Jan. 30, 191'
Feb. 21, 192

L. V, JOHNSON A H. BENSON.

EDIBLE CONTAINER.
APPLICATION FILED OCT. 14. 1916.

1,214,168.

Patented Jan. 30, 1917.

UNITED STATES PATENT OFFICE.

LEONARD VERNON JOHNSON AND OTIS HARPER BENSON, OF ST. MICHAELS, MARYLAND.

EDIBLE CONTAINER.

1,314,168.

Specification of Letters Patent. Patented Jan. 30, 191 7.

Application filed October 14, 1916. Serial No. 125,530.

To nil whom it may concern :

Be it known that we. LEONARD VERNON
JOHNSON and OTIS HAKPER BENSON, citi-
zens of the United States of America, and
6 residents of St. Michaels, Talbot county.
State of Maryland, have invented certain
new and useful Improvements in Edible
Containers, of which the following is a
specification.

.JO The use of an edible cone as a receptacle
for nn order of ice cream is well known.
Such cones are used by practically all small
dealers who sell cheap ice cream which is
handled in bulk as distinguished from that
15 which comes in small hard pressed rectangu-
lar blocks which are usually separately
wrapped, and each of which contains one
order of ice cream. These blocks are some-
times of a single flavoring; more often, they
20 are made up of a mixture of several differ-
ent flavors and colors and are known as
"harlequin" blocks.

While the cones adapted to be filled each
with, a measure of soft ice cream sold in
25 bulk are popular with the trade which pat-
ronizes the small confectionery stores and
country groceries, they are not acceptable
for use at private entertainments where va-
rious people not experienced in such mat-
30 ters fill the cones, nor do they meet the re-
quirements of the large soda fountains and
other distributers whose customers require
a higher grade of commodity more tempt-
ingly served. Under such circumstances, the
35 block ice cream is much more easily sold
and in all instances it is more easily handled
as it comes all wrapped and measured. The
objection to it is on the ground that hither-
tofore it was necessary to serve the block
40 ice cream with dish and spoon which must
be washed and dried fast enough to meet the
demands of the customers. k This circum-
stance not only puts a limit on the speed
with which service may be accomplished but
45 raises a question of sanitation as it is dif-
ficult to sterilize the ware with sufficient
rapidity to meet the demands of rush hours
at a popular soda fountain, or the crowd
that must be served at various entertain-
50 ments.

With these facts in view, the applicants
have devised an edible container for block
ice cream which eliminates the necessity for
washing both dishes and spoons. The
55 wrapped blocks sold by most dealers are of
uniform she or may easily be so made and

obtained. For convenience in handling the
blocks, which are always rectangular, the
applicants have devised a cake container '
which is also rectangular and preferably 6 o
slightly tapered so as to give it some draft,
and of dimension such that it fits snugly
over the ice cream blocks with only a slight
clearance and makes it possible to handle
the blocks with convenience and comfort gg
and with no considerable chance of spilling
any of the contents of the container.

To give the heat applied in qooking easy
access to the dough and to give the cake a
pleasing appearance, various raised patterns 70
may be introduced and the container may be
made of any preferred (Sake, as nabisco and
the like.

In the accompanying drawing, we have
shown an edible ice cream block container 75
constructed in accordance with my inven-
tion.

Figure 1 is a perspective view of the con-
tainer with a block of ice cream; and Fig.
2 is a horizontal section. go

The drawing shows a container 1 of ap-
proximately a rectangular form, preferably
being slightly tapered from the bottom 2
to the top 3, the top dimensions being larger
than the corresponding bottom dimensions 86
so as to give the container draft and make
it easy to remove from the mold.

As has been already pointed put, the con-
tainer is of dimensions to receive the arti-
cle known in the trade as a harlequin block, 90
of course including blocks of single flavor,
of the size in which they come wrapped
ready for serving. The ice cream block in
the present instance is indicated by refer-
ence character 4. As shown, in the pre- 95
f erred form of the invention, the block has
about a quarter of an inch clearance all
around.

The cake may be made corrugated or
given any pleasing design, as shown. 100

For convenience jn removing the cake
from the mold, preferably the two opposite
surfaces 5 and 6 only are made corrugated,
the other two sides 7 and 8 being plain.

The cake may be of any constituency. It 105
is referred to in the claims as baked and
pressed or molded and pressed, this meaning
that the baking process is practically com-
pleted within the mold and that the cake
rises or swells to fit the mold producing a 110
product wliicr ; s not dense or solid but
porus and at tLa same time may be referred

1,214,168

to as pressed in that the surfaces conform
to th surfaces of the mold and are ordi-
narily slightly confined by the mold in bak-
ing.

5 The terms molded and baked or pressed
and baked serve to distinguish from the
doughnut-like cakes formed by dipping an
internal mold or former in dough and then
dipping it in hot fat until the dough adher-

10 ing to the mold becomes partly baked and is
disengaged from the mold and the cooking
completed by boiling or frying in the fat.

This cake is not pastry in the ordinary
sense of the term which means pie-crusts

15 and the like consisting principally of grease
and flour, but a dry cake.

The manner of serving has already been
fully dismissed.
We have thus described our invention

20 specifically and in detail in order that its
nature and operation may be fully under-
stood; however, the specific terms herein
are used descriptively rather than in their

limiting sense and the scope of the invention
is defined in the claims. 25

We claim :

1. An edible container for ice cream of
pressed cake and of rectangular form to re-
ceive and fit the commercial single order
rectangular ice cream block. SO

2. In combination, a commercial single
order rectangular ice cream block and an
edible container for the same of molded and
baked cake, the container being of substan-
tially rectangular cross section to fit the 35
block and slightly tapered as to its verti-
cal section.

Signed by us at St. Michaels, Talbot
county, Maryland, this llth day of October,
1916.

LEONARD VERNON JOHNSON.
..OTIS HARPER BENSON.

Witnesses :

CURTIS B. SEWBLL,
E. K. SMITH.

UNITED STATES PATENT OFFICE.

CHARLES CK FERRARI. OF PHILADELPHIA, PENNSYLVANIA.

PRESERVATIVE WATERPROOF AND MOLDPROOF COMPOUND FOB WRAPPED FOOD
PRODUCTS AND METHOD OF PRODUCING THE SAME.

1,407,400.

V* Drawinp.

Specification of Letters Patent. Patented Feb. 21, 1922.

Application filed April 13, 1921. Serial No. 461,046.

To all whom it may concern :

Be it known that T. CHARLES G. FERRARI,
a citizten of the United States, residing at
the city of Philadelphia, in the county of
5 Philadelphia and State of Pennsylvania,
hare invented certain new and useful Im-
provements in Preservative Waterproof and
Moldproof Compounds for Wrapped Food
Products and Methods of Producing the

10 Same, of which the following is a specifi-
cation.

_ My invention has for its object thr provi-
sion as an article of manufacture, of elastic
or yielding preservative mixtures so com-

15 pounded as to become homogeneous and for
applying to foil wrapped food products, as
cheeses, as well as yeast and other similar
products, to prevent growth of aerobic
molds, the absorption by the wrapped prod-

20 ucts of undesirable odors, as well as for
rendering proof of such food packages
against moisture or arr.

Hitherto it was the general custom to
put up cheese, such as the cream, ancre,

26" Neufchatel, as well as other brands or types,
in a foil wrapper, but by sudden changes of
temperature or climatic conditions the aero-
bic molds formed quickly and not only de-
teriorated the products, but transformed

30 them into a condition rendering such un-
safe for use. This has particularly hap-
pened in summer weather. Tn the past in
some cases paraffin- wax was employed
around the wrapped products, but this has

36 not been an assured success, because not pli-
aWe or elastic in application, for it is found
when becoming hard the wrapped products
cracked so that there was created rapid de-
terioration as well as undesirable odors and

<6 growth of aerobic molds rendering su<-h
products highly unsafe for use. Such prod-
ucts so wrapped and treated it was found
keep but a short time and hence heavy losses
in trie past have been sustained.

To overcome the foregoing objectionable.
as ^ell as serious features, and to preserve
food products of a character, readily spoil-
ing by exposure, thus rendering unfit for
use, is the purpose of my present invention.
My invention will be better understood
as to the character thereof from the follow-
ingdescription of the sam&
The compounding of the mixture hi one

form which has been found for some time
past highly efficient, is as follows: 55

Mineral oil 3.5%

Paraffin-wax 87.5%

Beeswax 5.0%

Paracoumarone resin 4.0%

100%

The mineral oil is technically liquid pet-
rulahun and is known under the appella-
tion of petrolatum liquidum, liquid paraffin 65
and mineral oil. Tt is a mixture of liquid
hydrocarbons obtained chiefly from petro-
leum, a colorless, transparent, oily liquid
free or nearly so from fluorescence, odorless,
as well as tasteless when colcl. Its specific 70
gravity varies between 0.828-0.905 at 25
centigrade. The preferred oil to be used
has a specific gravity of approximately 0.86.

The paraffin-wax used is a purified mix-
ture of solid hydrocarbons usually obtained 75
from petroleum, is colorless, and is more or
less translucent and odorless, as well as taste-
less. Tt is slightly greasy to the touch. The
paraffin preparation has a melting point at
about 52 centigrade.

The beeswax is the pure yellow beeswax
containing no impurities, such as added par-
affin-wax.

The paracoumarone resin used is a syn-
thetic compound having an approximate 85
melting point of 90 to 100 centigrade.
Physically it is brittle, amorphous, resem-
bles rosin somewhat and is a dark reddish
brown. The source is from the polymeriza-
tion of aromatic naphthas and technically it 90
consists essentially of a mixture of polymer-
ization products of coumarone, indene and
their homologs. Practice has demonstrated
that its use is preferable to ordinary rosin
or colophony, because it contains essentially 95
no material which is volatilized during the
beating of the wax mixture and also because
of its remarkable chemical inertness. Ordi-
nary rosin partly decomposes, yielding vola-
tile products and leaving a gummy resinous 100
residue in the bottom of the mixture which
is annoying because of its adherence to the
sides and bottom of the container and be-
cause the initial properties of the mixture
are thus disturbed.

The employment in tlto preservative com-

1,407,400

pounded mixture of the mineral oil is to
give a soft coat-like mixture and one highly
pliable. The beeswax aids in a similar man-
ner and in addition imparts to the com-

6 pounded mixture a certain toughness which
is decidedly advantageous to the same. The
resin serves to make the wax-like mixture
adhere firmly to the wrapped cheese, food,
yeast or other similar products, and like-

10 wise to strengthen the same so contained
for preservation, shipment or handling in
a sanitary or hygienic manner.

The foregoing described ingredients en-
tering into the composition of the compound-

15 ed mixture of my said invention itTias been
found by extended practice to give most de-
sirable results by mixing in any well known
type of steam jacketed kettle in which they
respectively, melt and form a homogeneous

20 mixture at about 100 centigrade. The ex-
treme temperature for coating the foil
wrapped product, such as cheese or yeast, is
between 110 and 120 centigrade. Within
range of the recited temperatures the

25 wrapped products will have a thin coating
provided them, in a very pliable condition.
Physically when cold or more or less set,
it is of a light amber color and has a melt-
ing point at about 52.5 centigrade. The

30 mixture in its liquefied condition is of a
dark brown color.

It has been found that the hereinbefore
described compounded preservative mixture
for the purposes defined possesses the f ollow-

35 ing decidedly advantageous features.

First. It is very pliable in application
to packaged food products, permitting of
very considerable bending;, without crack-
ing, as well as clinging or adhering to the

40 foil or other type wrapper to which applied.
Moreover, it enters the pores of the wrapper,
thus sealing the product completely, as prac-
tice has demonstrated, to the surrounding air.
By the exclusion of the air is absolutely

45 prevented growth of aerobic molds, particu-
larly on soft cheese, cream cheese, Neuf-
chfitel cheese and ancre cheese, thus making
it possible to keep the same from molding
for periods of months, maintained at or-

50 dinary temperatures or under refrigerating
conditions. The use of the compound does
not so completely close the package as to
make tearing of the foil difficult to open the
package at the seams.

55 Second. This compounded preparation is
transparent, thus allowing the label to be
clearly observed. The coating is also water-
proof.

Third. If stored in a damp place, it is

60 equally efficient in preventing encroachment
of molds to the cheese from outside sources,
as well as preventing absorption of unde-
sirable odors.

Fourth. K is found it will prevent the

r\ *

growth of aerobic molds on any food prod- 65
ucts in wrapped form. Moreover, if acci-
dentally ingested, it does not harm the
human system. It dries with greater eager-
ness than ordinary waxes ; particularly in a
current of air. Again it does not stick 70
tenaciously to other objects, when partially
cool, if placed against them.

Fifth. It will not prevent changes in any
food product due to the bacterial activity
of facultative aerobes or anaerobes. 75

From the foregoing it will be understood
that the hereinbefore recited exact per-
centages of ingredients employed in the com-
pounding of the said preservative mixture
may be subject to variations from those given 80
and still be effective for required results.
Also,' if one or more of the ingredients is
or are used with properties different from
those described by the foregoing formula,
the proportions may be varied. In a similar 85
manner the ingredients are capable of sub-
stitution by other similar elements, as a dif-
ferent resin or wax, and a preservative mix-
ture similar in physical properties to the
original formula as hereinabove given and 90
equally efficient results be obtained.

Having thus described the nature and ob-
jects of my invention, what I claim as new
and desire to secure by Letters Patent is :

1. As an article of manufacture, a pre- 96
servative waterproof and mold proof com-
pounded mixture composed of mineral oil,
paraffin-wax, beeswax and resin in propor-
tions substantially as described and for the
purposes set forth. 100

2. As an article of manufacture, a pre-
servative waterproof and moldproof com-
pounded mixture, composed of mineral oil,
paraffin-wax, beeswax and paracoumarone
resin compounded under heat in proportions 105
substantially as hereinbefore described and
for the purposes set forth.

3. As an article of manufacture, a pre-
servative waterproof and moldproof com-
pounded mixture, composed of mineral oil, 100
paraffin- wax, beeswax and paracoumarone
resin compounded and combined under steam
heat in proportions substantially as herein-
before described to provide a homogeneous
waterproof and moldproof mixture, as and 115
for the purposes set forth.

4. The method of producing a preservative
waterproof and moldproof compounded mix-
ture which consists in treating under heat
mineral oil, paraffin wax, beeswax and resin 120
in respective proportions substantially as set
forth to thereby transform into a homo-
geneous waterproof and moldproof mixture
and then applying at a temperature above
that at which compounding of the mixture 125
was effected, substantially as and for the
purposes set forth.

,5. The method of producing a preservative

1,407,400

waterproof and moldproof compounded mix-
ture which consists of treating mineral oil,
paraffin wax, beeswax and paracoumarone
resin in respective proportions substantially
5 as set forth and under steam heat at about
100 centigrade to thereby transform into a
substantially homogeneous mixture and then
applying at a temperature ranging between
110 and 120 centigrade in the coating of
10 a wrapped food article to be sealed to air as

well as the growth of aerobic molds, substan-
tially as set forth.

In witness whereof, I have hereunto set
my signature in the presence of two subscrib-
ing witnesses.

CHARLES G. FERRARI.

Witnesses :

J. WALTER DOUGLASS,
ROSE E. MCCARTHY.

BUTTS H

Patent

25,672

171,532

226,457

232,051

240,126

559,634

624,891

689,292

Subject

Mode of restoring rancid

butter.
Improvement in processes of

preserving butter.
Preservation of butter.

Method of pruifying rancid

butter.
Preserving batter.

Compound for purifying butter

Compound for removing taint of

onions or weeds from butter.

Process for preserving butter.

Author

Prentiss

Sacc

Wilkins

Morris

Harger

Terman

Bately

Meulemeester

Date

Oct. 4, 1859.
Dec. 28,1875.
Apr. 13, 1880,
Sept. 7,1880.
Apr. 12, 1881,
May 5, 1896.
May 9, 1899.
Dec. 17, 1901,

.
.

wer.

UNITED STATES PATENT OFFICE.

JOSIAH W. PEENTISS, OF PULTNEY, NEW TOHK.
MODE OF RESTORING RANCID BUTTER.

Specification of Letters Patent No. 25,672, dated October 4, 1859.

To all whom it may concern:

Be it known that I. JOSIAH W. PRENTISS,
of Pultney, in the county of Steuben and
State of New York, have invented a Method
5 of Restoring Rancid Butter in the Firkin,
which I have described in the following
specification and illustrated in its accom-
panying drawings with sufficient clearness
to enable competent and skilful workmen

10 in the arts to which it pertains or is most |
nearly allied to make and use my invention, j
My said invention consists in the mode j
hereinafter described, of employing the well
known disinfectant qualities of charcoal in

15 restoring rancid butter without removing
the butter from the firkin ; which I accom-
plish by first removing one of the heads nd
all of the hoops except just enough of the
lower ones to hold the remaining head, in-

20 closing the firkin thus prepared in a sack
of a texture sufficiently close to prevent the
passage of broken charcoal, and surrounding
the firkin so prepared and inclosed with
broken charcoal, as hereinafter more fully

25 set forth.

The devices which I employ in carrying my
invention into practice are represented in
the accompanying drawings in perspective,
the front of the box being broken away to

30 allow the representation of the interior
parts.

A is a box or bin for containing charcoal,
which box may be made of any form and
size that may be required to suit the circum-

35 stances of the case and to contain the neces-
sary amount of this disinfectant to accom-
plish the purpose to be realized.

B is the keg or firkin in which the butter
is contained, supposed to be of the form

40 and size usually employed in packing butter
for market. As represented, all the hoops
except two or three of the bottom ones are
removed, and also the upper head of the
firkin, to open the joints of the firkin and

45 allow the disinfectant properties of the
charcoal to act upon the butter without re-
moving the butter from the firkin, and by so
opening the keg. the space around the but-
ter is sufficiently opened for this purpose,

50 and the necessary atmospheric circulation
is provided for. Having thus prepared the
firkin, I then inclose it in a sack or bag C,

which may be made of any common ma-
terial used for making bags. It should
however be sufficiently open in its texture to 55
allow the gases to circulate, without being
so much so as to allow the charcoal to comp
in contact with the butter. The mouth of
the bag having been carefully closed, I place
the firkin in the box A, fill the space around 60
it with broken charcoal, and having care-
fully closed the box, allow the whole to re-
main undisturbed for about eight days, in
which time I find by practice that the char-
coal will usually absorb from the butter 65
the impure acids and gases from which its
unpleasant taste and the disagreeable effluvia
proceed. In extreme cases and under certain
circumstances a longer time may be required,
while under more favorable conditions, and 70
where the butter is but little changed, a
less time may very often be quite sufficient
for the purpose. It is well known that but-
ter in the firkin frequently from some fault
in the firkin or other cause becomes slightly 75
damaged upon the outside while the interior
of the mass retains nearly or quite its primi-
tive sweetness, and the restoration of the
outer strata is all that is required. By this
arrangement this is accomplished without 80
removing the butter from the firkin, which
is a very great advantage, for the less butter
can be handled after once packed till it is
used the better, and besides, the saving of
handling avoids expense. It is further to be 85
considered that the unpacking and re-pack-
ing of butter has a tendency to injure its
appearance even if it did no other harm,
and spoils its sale in the market.

It is well known that charcoal is a dis- 90
infectaiit, and I make no claim to its use
for purifying purposes.

The object and purpose of my invention
is to purify rancid butter in the keg or
firkin, and it is to the mode described of 95
accomplishing this purpose that my inven-
tion is strictly confined. I am aware how-
ever that there may be slight variations in
the process, Avhich, not being in any respect
material, do not change the invention, which 100
my improvement would of course include,
as for example the use of a sheet or other
cloth in place of the sack which I generally
employ.

25,672

The particular improvement which I claim
as having been originally and first invented
by me, is

The mode described of restoring rancid
butter in the firkin by removing the hoops
so as to open the joints, inclosing it in a bag
or other textile fabric, and then surrounding

the whole with charcoal, substantially as
hereinbefore described and for the purpose
set forth.

J. W. PRENTISS.
Witnesses :

JAMES F. GRIDLEY,
H. W. BOARUMAX.

SKI

UNITED STATES PATENT OFFICE,

FEEDEEIC H. L. 0. SACC, OF NEUFCHATEL, SWITZEELAND.
IMPROVEMENT IN PROCESSES OF PRESERVING BUTTER.

Specification forming part of Letters Patent No. 171,932, dated December 28, 1875; application filed

November 4, 1875.

To all whom it may concern :

Be it known tbat I, FREDERIC H. L. C.
SACC, of Neufchatel, in the Swiss Eepublic,
have invented a certain new and useful Pro-
cess of Preserving Butter, of which the fol-
lowing is a specification :

In my process I avail myself of the anti-
septic properties of alcohols, which prevent
that change in the nitrogenous or azotic ele-
ments of butter which produces rancidity.

My process consists in malaxating or inti-
mately mixing butter with, say, two per cent.,
more or less, in weight, of alcohol at 90 cen-
tesimal that is to say, ninety per cent, pure
alcohol. The butter thus prepared is put in
suitable receptacles, such as earthen, glass,
metal, or wooden vessels.

When it is desired to use the butter it is
washed by kneading in fresh water, after which
it will be found as fresh and pure as though
newly made.

By the process above described the butter
may be preserved for an indefinite length of
time. I have thus kept butter for two years
or more absolutely intact and pure.

I can make use of all alcohols, either pure
or mixed with coloring or aromatic matters.

1 do not claim, broadly, the use of alcohol
as a preservative for butter; but

I claim

The described process of preserving butter
by mixing the same with two per cent, of al-
cohol at 90 0., as set forth.

In testimony whereof I have hereunto signed
my name this 3d day of November, A. D. 1875.

FBEDEEIO SACO.

Witnesses:

E. A. PIPEB,
W. H. L. LEE,
H. GAULLIEW.

UNITED STATES PATENT OFFICE.

THOMAS P. WILKINS, OF LONDON, ENGLAND.

PRESERVATION OF BUTTER.

SPECIFICATION forming part of letters Patent No. 826,467, dated April 13, 1880.
Application filed December 3, 1879. Patented In England June 83, 1879.

To all whom it may concern:

Be it known that I, THOMAS FOSTER WIL-
KINS, of Upper Baker street, London, in the
. county of Middlesex and Kingdom of Eug-
5 land, have invented certain new and useful
Improvements in the Preservation of Butter,
which are folly set forth in the following speci-
fication.
This invention relates to the preservation

10 of batter bv means of glacial metapbospboric
acI3.

In carrying oat my invention I take of
glacial metaphosphoric acid in solution, say,
twenty-four grains of acid for every pound of

15 butter. This solution I thoroughly mix, blend,
and incorporate with the butter by -any suita-
ble meant*. The preservative process is then
complete, and the butter thus prepared may
be placed in any suitable vessel for domestic

20 or commercial purposes.

Instead of applying the glacial metaphos-
pboric apid in solution,.! may apply it in a
sulkl crashed state.
The strength of the solution will vary ac-

25 cording to circumstances and requirement

say from three drams to one ounce to the ounce

of water. *

I would observe that it is preferable that the

.butter should be treated with the preservative

30 agent as soon after it is taken from the chnru
as possible, and that the butter be thoroughly
freed from buttermilk; also that the flavor will
be improved by the addition of a small quan-
tity of salt.

35 H&dog now described the nature of my in-

vention and in what manner the same is or
may be performed, I would have it distinctly
understood that I do not confine myself to the
relative proportions hereinbefore given, as
such may be varied to suit various kinds of 40
butter, the length of time for which it is de-
sired to preserve the batter, the atmospheric
conditions under which itSs prepared, and other
causes. The proportion of the preservative
agent will not, however, in, any case exceed 45
one dram to one pound of batter. .

I am aware that phosphates and phosphites
have been long known as' antiseptics, and also
that metaphosphoric acid in solution has been
proposed as A preservative for fish, vegetables,
and fruits, and for hardening fats by being
melted therewith. Such I do not claim as ray
invention, nor would such means or methods
be applicable to the preservation of batter.

The. mechanical ad mixture of the uietapbos- 55
phoric acid with the .butter as carried out in
practicing my invention effects the preserva-
tion of the butter by bringing the reagent in
contact with the caseineand other substances
which would otherwise putrefy.

I claim as my invention

As a new article, of manufacture, butter con-
taining metaphosphoric acid intimately incor-
porated therewith, whereby the butter is pre-
served, substantially aa set forth.

THOMAS FOSTER WILKINS.

Witnesses :

WILLIAM EDWARD GEDGE,
JOHN FOSTER. LENNOX STKES.

, osi

UNITED STATES PATENT OFFICES

JAMES CHESTON MORRIS, OF PHILADELPHIA, PENNSYLVANIA.
METHOD OF PURIFYING RANCID BUTTER

SPECIFICATION forming part of Letters Patent No. 232,051, dated September 7, 1880.

Application filed June 10, 1880. (No specimens.)

To all whom it may concern : < \

Be it known tbat I, JAMES CHKSTON MOR-
RIS, a citizen of the United States, residing in
Philadelphia, Pennsylvania, have invented aii
5 Improvement in Purifying Rancid Butter, of
which the following is a specification.

The object of my invention is to restore to
its original purity and sweetness butter which
has become rancid; awl this- object I attain

10 by treating the rancid butter with boracic acid
or its compounds in the manner hereinafter
set forth.

In carrying out iny invention I first make a
saturated solution, in water, of boracic acid.

15 employing, by preference, three hundred and
twenty (320) grains of boracic acid to the pound
of butter. The rancid butter is then thor-
oughly worked in this solution, the operation
being continued until all parts of the mass are

20 exposed to the action of the solution.

I have found, 'hi practice, that with a solu-
tion of the above-mentioned strength five
minutes gene-rally suffices to insure the effect-
ive action of said solution on the butter, al-

25 though if the solution is of a weaker character
than that mentioned a longer time will be nec-
-essary.

After being subjected to the action of the
boracic-acid solution the butter is thoroughly

30 washed in pure water, so as to free the mass
from the acid aud the butyrates and other im-
purities which have been freed from the but-
ter by the action of the acid thereon, the
impurities, with the acid, being held in solu-

35 tion or suspension by the water, thus leaving
the butter in a sweet and wholesome state and

ready for treatment with salt or coloring-mat
ter, as when freshly gathered from the churn.

The same solution maybe used 10 treat suc-
cessive batches of butter until it becomes so 40
affected by the impurities which have been
extracted from the butter as to fail to properly
perform its duty, in which case the solution
may be subjected to distillation or other pro-
cess, whereby the boracic acid is recrystallized 45
and recovered.

Compounds of boracic acid such, for in-
stance, as biborate of soda may in some cases
be used in place of the acid itself, although
the use of the latter is preferred. 50

I am aware that boracic acid is well known
as an antiseptic, and that its use has hitherto
been proposed for preventing the souring of
milk and for preserving other articles of food
from putrefaction; but I am not aware that 55
it has heretofore been known that butter, after
it once became rancid, could be deprived of
its impurities and rendered sweet and whole-
some by treatment with'the acid. Hence,

I claim as my invention and desire to secure 60
by Letters Patent

The within-described improvement in the
art of purifying rancid butter, said improve-
ment consisting in subjecting the butter to
the action of a solution of boracic acid or its 65
compounds, as set forth.

lu testimony whereof I have signed my name
to this specification in the presence of two sub-
scribing witnesses.

Witnesses: J. CHESTON MORRIS.
JAMES F. TOBIN,
HARRY SMITH.

UNITED STATES PATENT OFFICE.

JOHN HARGER, OF TORONTO, ONTARIO, CANADA.
PRESERVING BUTTER.

SPECIFICATION forming part of Letters Patent No. 240,126, dated April 12, 1881.

Application filed August 11, 1880. (No specimens.) Patented in Canada July 10, 1880.

To all whom it may concern :

Be it known that I, JOHN HARGER, of To-
ronto, in the Province of Ontario, Dominion
of Canada, have invented a new and useful
5 Improvement in Preserving Butter, of which
the following is a specification.

The object of this invention is to prevent
butter from becoming rancid, and to preserve
its flavor, so that it will remain sweet for a long

10 time even in very warm weather.

The invention consists in the mode of pre-
serving butter by incorporating with the milk
or cream before churning, and with the butter
after churning, boracic acid dissolved in hot

1 5 glycerine, and sulphate of potassium dissolved
iu boiling water, as will be hereinafter fully
described.

Incarrying my invention into practical effect
I dissolve one pound of boracic acid in five

20 pounds of hot glycerine. I next dissolve one
pound of sulphate of potassium in five pounds
of boiling water. These two solutions I then
pour together to form my preserving com-
pound.

25 When the milk or cream is placed in the
churn for churning I add thereto two table-
spoonfuls of the compound for each gallon of
milk or cream. The quantity of the solution
used may b varied according to the season of

30 the year, a little more being used in very warm
weather and a little less when the weather is
cooler. When the butter has been produced
and the buttermilk worked out I add to the
butter two table-spoonfuls of the compound for

35 each pound of butter, and thoroughly work it

into the butter. Butter thus treated will keep

fresh and sweet for a long time in any climate.

In defining my invention more clearly with

respect to the prior state of the art, I would

40 state that I am aware that borax has been dis-

solved in glycerine for preserving fruit, and
that sulphate of potash has been used for as-
sisting in the preservation of milk. I do not
know, however, that free boracic acid has ever
been used in connection with sulphate of pot- 45
ash for preserving the butter by treatment of
the same direct or by preliminary treatment
of the butter-globules in the cream.

Having thus fully described my invention, I
claim as new and desire to secure by Letters 50
Patent

1. The mode of preserving butter by incor-
porating with the milk or cream, before churn-
ing, and with the butter after churning, boracic
acid dissolved in hot glycerine and sulphate 55
of potassium dissolved in boiling water, sub-
stantially as herein shown and described.

2. The mode of preserving butter by incor-
porating with the milk or cream, before churn-
ing, boracic acid dissolved in hot glycerine and 60
sulphate of potassium dissolved in boiling wa-
ter, substantially as herein shown and de-
scribed.

3. The mode of preserving butter, substan-
tially as herein shown and described, by incor- 65
porating with the butter, after churning, bo-
racic acid dissolved in hot glycerine and sul-
phate of potassium dissolved in boiling water,'
as set forth.

4. The herein-described composition of mat- 70
ter to be used for the preservation of butter,
consisting of boracic acid dissolved in hot
glycerine and sulphate of potassium dissolved

in boiling water, in the proportions specified.
Dated at Toronto, Canada, August 2, 1880.

JOHN HARGER.

Witnesses :

J. T. CARTER,
Jos. PEASE.

UNITED STATES PATENT OFFICE.

JAMES W. TERMAN, OF NEW SHARON, IOWA, ASSIGNOR OF ONE-HALF TO
D. CHAMPLAIN, OF COLFAX, IOWA.

COMPOUND FOR PURIFYING BUTTER.

SPECIFICATION forming part of Letters Patent No. 559,634, dated May 5, 1896.

Application Sled September 28, 1895. Serial No. 563,962. (No specimens,)

To all whom it may concern:

Be it known that I, JAMES W. TERMAN, a
citizen of the United States of America, re-
siding at New Sharon, in the county of Ma-
5 haska and State of Iowa, have invented a new
and \iseful Composition of Matter to be Used
for Purifying and . Preserving Butter and
Milk, of which the following is a specification.
My object is to provide in suitable quanti-

10 ties and in suitable sealed packages a manu-
facture adapted to be handled advantageously
as merchandise to be used in the manner
hereinafter set forth.
My composition consists of the following

15 ingredients, combined in the proportions
stated, viz: boracic acid, one (1) pound; sor-
ghum-sugar, one-fourth (\) pound; burnt
alum, one-fourth () pound; saltpeter, one-
eighth^) pound; pea-flour, three (3) ounces.

20 These ingredients are to be thoroughly min-
gled by agitation.

In using the above-named composition to
purify and preserve ten (10) pounds of fresh
butter I place it in a non-corrosive vessel

25 and then place the vessel in another water-
tight vessel of corresponding shape, but of
larger diameter, so that water can be filled
in between the two vessels, and then place
the vessels on a stove and boil the water suf-

30 ficiently to bring the butter in the inner ves-
sel to eighty (80) or ninety (90) degrees of
heat. Then remove it from the fire and add
one-half () ounce of the composition and
stir it in the butter that has been thus ster-

35 iiized and made an emulsion. After stand-
ing five or ten minutes, skim off all foreign
matter that rises to the top and then pour the
butter into a suitable vessel, and when cold
it will be ready for use. If it is to be kept

40 for future use, it should be hermetically
sealed while hot. The antiseptic substances
in the composition are thus utilized in de-
stroying the life of all micro-organisms that
may exist in the matter treated and the pea-

flour in the composition will be liberated by 45
the heat, and, being of less specific gravity
than butter and milk, will rise to the top and
carry therewith dead microbes and other for-
eign matter, so that such impurities that
gather and adhere to the flour will be readily 50
skimmed off from the top of the substance
treated and purified. It is therefore obvious
that the pea-flour or its equivalent is an ac-
tive and essential ingredient in accomplish-
ing the purposes contemplated by my inven- 55
tion.

Stale or rancid butter should be treated in
the same way, but to ten (10) pounds of but-
ter one (1) ounce or more of the composition
(according to the condition of the butter) 6s
should be added and the butter heated to one
hundred (100) degrees or more.

Columbia or other suitable coloring-matter
and salt may be added to the butter in such
quantities as desired at the same time the 65
composition is stirred in.

To purify and preserve sweet milk, treat
it in the same manner as fresh butter and
add my composition in about the same pro-
portions given for fresh butter. 70

Bacteria or other micro-organisms that may
exist in butter and milk are thus certainly
destroyed and the pure .sterilized food used
Avithout danger of causing disease in those
who partake thereof. 75

What I claim as new, and desire to secure
by Letters Patent of the United States there-
for, is

The herein-described composition of mat-
ter to be used for purifying butter and milk, 80
consisting of boracic acid, 'sorghum - sugar,
burnt alum, saltpeter and pea-flour, in about
the proportions specified.

JAMES W. TERMAN.

Witnesses:

JOHN W. CARR,
H. H. HAMMOND.

UNITED STATES PATENT OFFICE.

STEPHEN SAMUEL BATELY, OF MITCHELL, SOUTH DAKOTA, ASSIGNOR TO

LILLY BATELY, OF SAME PLACE.

COMPOUND FOR REMOVING TAINT OF ONIONS OR WEEDS FROM BUTTER.

SPECIFICATION forming part of Letters Patent No. 624,891, dated May 9, 1899.

Application filed November 6, 1896. Serial No. 611,246. (No specimens,)

To all ivJiom it mmj concern:

Be it known that I, STEPHEN SAMUEL
BATELY, a citizen of the United States, resid-
ing at Mitchell, in the county of Davison,
5 State of South Dakota, have invented a new
and useful composition of matter to be used
forcleansing and purifying butter and remov-
ing therefrom all onion and weedy flavors
and unnatural taints, during the process of

to churning, of which the following is a speci-
fication.

Mycomposition consistsof the following in-
gredients combined in the proportions stated,
viz.: nitrate of potash, thirty grains; bicar-

15 bonate soda, fourteen grains; borax, fourteen
grains; powdered slaked lime, two grains.
These ingredients are to be thoroughly min-
gled and mixed.
In using the above composition caution

20 must be taken that the churn, vat, or other
vessel in which the cream is placed be thor-
oughly clean. Scald the churn, vat, or other
vessel with boiling water or steam and rinse
with cold water before using. Immediately

25 after skimming reduce the temperature of the
cream to 54 Fahrenheit and add salt heavily
until the cream in the vat or vessel is thor-
oughly brined, stir thoroughly and frequently,
allowing the temperature of the cream to

30 gradually rise to 00 Fahrenheit and hold at
that temperature until the cream is ripe, and
then place the cream in the churn. Further
precaution must be taken after placing the
cream in the churn that its temperature be

35 from 58 to 00 Fahrenheit. Then add the
necessary color. In order to insure the de-
sired results, now mix from one to two drams
of the composition to each gallon of cream in
the churn. If the cream be strongly flavored

40 with onions, weeds, or other foreign matter, it
is advisable to use proportionately more of the
composition, and then the temperature of the

cream should be made proportionately lower.
After the butter is separated from the milk in
small globules of about the size of a pin-head 45
do not draw off the buttermilk, but dilute it
in the churn by adding about one-third the
quantity of clear cold water at a temperature
of 54 Fahrenheit and turn the churn very
slowl y by hand ten or twelve times, then draw 50
off one -half of the buttermilk through a
strainer and dilute the remainder with clear
cold water at a temperature from 50 to 52
Fahrenheit and turn the churn very slowly
by hand ten or twelve times, then draw off 55
all the buttermilk and add clear cold water
at a temperature of 48 to 50 Fahrenheit un-
til the butter floats in the churn, then turn
the churn very slowly by hand for five min-
utes, and then draw off the water through a 60
strainer. Wash the butter in this Way once
or twice or until such time as the water drawn
from the butter is absolutely clear. The but-
ter will then be perfectly sweet.

The buttermilk being very salty should be 65
diluted with the wash-water from the churn
before being given to hogs.

By the use of the above composition and
making of the butter as above specified it
will be cleansed of all foreign tastes and fla- 70
vors and will retain its natural flavor.

What I do claim, and desire to secure by
Letters Patent of the United States, is

The herein-described composition of mat-
ter for purifying milk, cream or butter, which 75
consists of nitrate of potash, bicarbonate soda,
borax, and powdered slaked lime combined
in the proportions and in the manner speci-
fied.

STEPHEN SAMUEL BATELY.

Witnesses :

J. L. HANNITT,
HOYT Cox.

UNITED STATES PATENT OFFICE.

EMILE DE MEULEMEESTER; OF .BRUSSELS, BELGIUM, ASSIGNOR TO FORCE
SOf lETtf ANONYME, OF ANTWERP, BELGIUM!

PROCESS OF PRESERVING BUTTER.

SPECIFICATION forming part of letters Patent No. 689,292, dated December 17, 1901.

Application filed August 23, 1901 . Serial Ho, 73,058. (No specimens.'

To all whom it IIMIJ concern,:

Be it known that I, EMILE DE MEULEMEES-
TER, gentleman, a subject of the King of Bel-
gium, residing at 02 Rue de Neuchatel, Brus-
5 sels, in the Kingdom of Belgium, have in vent-
ed an Improved Process of Preserving Hot-
ter, of which the following is a specification.
This invention relates to a process for pre-
serving butter, which is based upon the prop-

10 erty possessed by gum-arabic of rendering the
water orthe milk contained in butter non-fer-
mentable.

The researches of Fehling have established
the fact that gum-arabic and its concentrated

15 solutions are not fermentable, and numerous
experiments which I have made have demon-
strated that' by mixing ppw.dered gum-arabic
with butter in the requisite proportions for
absorbing the water contained in the latter

to (about fourper cent.) the butter may bo kept
for a long period without becoming rancid.
In addition to this witli a small admixture of
salt the butter preserves its aroma. Never-
theless this method of procedure presents the

25 disadvantage that it necessitates too large a
proportion of gum-arabic and that this gum
should be exempt from impurities. Now it
is difficult to procure pure gum in large quan-
tities, and its price would speedily become

30 prohibitive if the consumption became large.
In order to obviate these disadvantages, I
proceed in tho following manner: I dissolve
raw gum-arabic in water and filter the solu-
tion in order to remove impurities such as

35 fragments o'f'bark, dust, &o. contained in
the gum. I then mix the filtered solution
with the butter and finally extract the excess
of liquid contained in tho mixture. By way
of example I will describe a method of carry -

40 ing my invention into practice which has
given the desired result.
/ Raw gum-arabic is dissolved in water in the
proportion of one part, by weight, of gum for
two parts of water, and tho .solution is filtered

45 in a filter-press, the frames of which are pro-
vided with a fabric sufficiently close for re-
taining the dust mixed with the gum. This
solution is mixed with tho butter, in the pro-

, portion of about six to ten liters of solution for

50 one hundred kilograms of butter, in a suitable
mixing-machine, and when the mixture has

become thoroughly intimate it is caused to
pass between two hollow cylinders arranged in
juxtaposition and rotating in opposite direc-
tions. The surface of these cylinders is per- 55
f orated in order to perm it the liquid expressed
from the mixture to escape. The cylinders are
covered with a permeable fabric, so as to pre-
vent the butter from entering these perfora-
tions. As butter ordinarily contains from ten 60.
to fifteen per cent, of water, this proportion is
raised to sixteen to twenty-two per cent. 'by
the addition of the gum-arabic solution, and
this excess of water is readily removed by
causing the butter to pass once or twice be- 65
tween the pressing-cylinders. Operating In-
this manner, a portion of the gum-arabic is
removed with tho water, and the proportion
of gum remaining in the butter may readily
be reduced to one per cent, as against the 70
proportion of four per cent, given by the
method of treating butter with gum-arabic in
powder. Before mixing' with the butter the
filtered solution of gum-arabic there is added
to this latter the quantity of salt necessary 75
for imparting to the butter the degree of salt-
ness which it is desired to obtain. I have
found that an addition of salt in the propor-
tion of one-half to one part per one hundred
parts of butter has the property of preserv- 80
ing the aroma of this\latter when it is treated
with gum-arabic in Accordance with (his in-
vention.

I do not limit myself to a particular form
of apparatus for carrying my invention into 85
practice nor to the proportions of the various
ingredients which have beeu-given by way of
example; but

What I claim as my invention is-" ,

1. A process for the preservation of butter 90
consisting in dissolving gum-arabic in water,
in eliminating from this solution the impni-ir .
ties originally contained in the gum, in mix-
ing this solution vith the butter to be treated,
then in removing from the mixture a portion 95
of the water originally contained in the but-
ter and a portion of the gum-arabic solution
which has been added to tho butter substan-
tially as described.

2. A process for the preservation of butter 100
consisting in preparing a solution of gum-
arabic in water in the proportion of one part

689,292

by weight of gum for two parts of water, io
filtering this solution, in mixing the butter
to be treated with this solution in the propor-
tion of MX to ten liters of the solution for one
hundred kilograms of butter nnd in submit-
ting the mixture to pressure in order to ex-
press a portion of the water originally con-
tained in the butter ami also a portion of the
gum-arabic solution which has been mixed

therewith substantially ns hereinbefore de- io
scribed.

In .testimony whereof I have hereunto sot
my hand, in presence of two subscribing wit-
nesses, this 9th day of August, 1901.

. EMILE DE MEULEMKKSTKR.

Witnesses:

II. J. E. KlRKPATRICK,

GREGORY PHELAN.

! FIC

CHEESE

Patent Subject Author

PROVEMENT IN PREPARING RENNET FOB MAKING CH

146,851 Impro vement in preparing TSidger

rennet for making cheese,

etc.
1,163,066 Cheese. Carpenter

1,186,524 Process of sterilizing cheese Kraft

and an improved product pro-
duced by such process.

1,334,693 Process of making Emraenthal Doane
or Swiss. cheese.

1,350,870 Process of sterilizing and Kraft
packaging cheese.

1,368,624 Cheese and process for steri- Garstin
lizing same.

1,374,141 Process of sterilizing cheese. Eldredge

1,389,095 Swiss cheese and method for Carpenter

sterilizing the same.
1,389,577 Cheese and process for steri- Carpenter

lizing the same.
1,400,171 Process of preparing cheese. Kraft

Date

Jan. 27, 1874.

Dec. 7, 1915.
Dec. 23, 1919.

Mar. 23, 1920.
Aug. 24, 1920.
Feb. 15, 1921.
Apr. 5, 1931.
Aug. 30, 1921.
Sept. 6, 1921.
Dec. 13, 1921.

. 158,3*1

r.Gn

*V.

.. he*

bGOtlb

.
.

ESiW

>ee

, Sr

UNITED STATES PATENT OFFICE,

MIXER YA A. WIDGEE, OV 1)E KALB, ASSIGNOR OP ONE -HALF HER RIGHT
TO DAVID F. BARCLEY AND MARCUS MALLORY, OF ELGIN, ILLINOIS.

IMPROVEMENT IN PREPARING RENNET FOR MAKING CHEESE, &c.

Specification forming part of Letters Patent No. 146,85 1, dated January 27, 1874 : application filed

December 13, 1873.

To (ill whom it may concern:

Be it known that I, MINEUYA A. WIDGER,
of De Kalb, in the county of De Kalb and
State of Illinois, haA'e invented a new and
useful Process for Increasing" the Coagulating
Properties of Rennet; and I do hereby declare
the following to be a full, clear, and exact
description thereof, -which will enable others
skilled in the art to which my invention apper-
tains to compound the ingredients employed,
and to use the same.

My invention relates to a process for increas-
ing the coagulating properties of rennet used
in coagulating milk for the manufacture of
cheese; and to that end it consists in the em-
ployment of a solution composed of nitrate of
]>otassa and alcohol, which is applied to the
green rennet, together with u proper propor-
tion of common salt. The rennet, when suffi-
ciently dry, is cut in pieces and placed in a
tight vessel, and a quantity of sweet whey or
water added. The whole is then allowed to re-
main a given time, when the required quan-
tity of liquid to be used is strained off, adding
each day to the remaining liquid a quantity of
sweet whey or water equal to the amount of
liquid used.

In carrying out my invention, take of pul-
verized nitrate of potassa, two parts, and alco-
hol, one part, each by weight, mix the same
together and add a sufficient amount of water
to dissolve the nitrate of potassa. To each
green rennet apply two ounces of common flue
salt, and one ounce of the solution, distribut-
ing the same evenly over the rennet; then
hang the same in a warm dry place and allow
it to remain for about thirty days, by which
time it will be properly cured.

To use the rennet, take about the following
proportions that is to say take five rennets,
cut them in pieces and place in a tight vessel,
add two quarts of sweet whey or water, let it
remain for about three days, stirring the same
each day, when it will be ready for use.

To each two thousand pounds of milk, heated
in the usual manner, add one-half pint of the
strained liquid, allowing the milk to remain
for thirty minutes, when the same will be
properly coagulated.

To obtain the full strength of the rennet,
add each day to the liquid remaining in tin-
vessel a quantity of sweet whey or water,
equal to the amount taken from the vessel,
together with a small quantity of salt, until it
is found that its coagulating properties are
decreasing; then remove the rennet and add
a new amount, as at first.

It is found, by actual experiment, that the
coagulating properties of rennet cured in a so-
lution of nitrate of potassa, alcohol, and salt,
as specified, are much greater than with those
cured in the usual manner that is to say,
the coagulating properties of one rennet is
equal to that of three. This is produced by
preventing the rennet from becoming decom-
posed while being cured or soaked for use,
thereby preserving the full strength. This
may be accomplished by other solutions than
that formed of theingredients mentioned that
is to say, in place of the nitrate of potassa, or
in admixture with it, the nitrates of soda, lime,
or magnesia may be used, which will have the
same chemical action on the rennet, thereby
preserving the same.

I do not wish to confine myself to this pro-
cess for curing green rennets only, as the same
may be used with rennets cured in the usual
manner and with a like result, the same pre-
venting the rennet from decomposing while
being soaked for use. In this latter case the
same quantity of the solution is added when
the rennet is put in soak, adding a small quan-
tity of the solution each day as the liquid is
used.

Having described my invention, I claim

The process of increasing the coagulating
properties of rennet by the use of nitrate of
potassa and alcohol, or their equivalents, ap-
plied to the green rennet or used with previ-
ously cured rennets, in the manner specified.

The above specification of my process signed
by me this 8th day of December, 1873.

MINERVA A. WIDGER.

Witnesses :

ELI B. GILBERT,
M. E. NEAKING.

06,6,

1,163,066.

L. E. CARPENTER.
CHEESE.

APPLICATION FILED MAR. 30, 1915.

Patented Dec. 7, 1915.

Li&n E. Carpenter.

UNITED STATES PATENT OFFICE.

LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY.

CHEESE.

1,163,006. Specification of Letters Patent, Patented Dec. 7, 191 5.

Application filed March 30, 1915. Serial No. 18,016.

To all whom it may concern:

Be it known that I, LINN EOCENE CAR-
i-EXTKK, a citizen of the United States, re-
siding at East Orange, in the county of
6 Essex and State of New Jersey, have in-
vented certain new and useful Improve-
ments in Cheeses, of which the following is
a specification.

My invention relates to cheeses, and

10 among the objects I seek to accomplish are
the following: I. To give the cheese an im-
proved taste and a distinctive flavor. II.
To prevent, or at least retard, the decom-
position of the cheese especially in instances

15 where the cheese is eoft or has an unstable
composition such as ordinarily invites rapid
decay. III. To confer upon the cheese a
heterogeneous texture, so as to prevent it
from becoming pasty. IV. To give the

2o cheese a distinctive and attractive appear-
ance.

I begin with a cheese body, which may it-
self be a finished cheese. I prefer to use a
so-called soft cheese, because of the richness

25 of its flavor. Cream cheese answers the
purpose admirably. Cream cheese, as its
name implies, is made from materials con-
taining an excess of cream, and because of
this fact is not only soft but unstable.

30 Under ordinary conditions, it does not stay
fresh very long, especially in warm weather.
The decomposition of cheese of this kind is
perhaps not properly designated as putre-
faction. Even after undergoing partial de-

35 composition the cheese is still edible, but
owing to the gradual accumulation of vari-
ous organic acids within the cheese body the
taste of the latter is greatly impaired, and
the flavor is no longer uniform for cheeses

40 of the same kind or even for different parts
of an individual cheese. Again, the partial
decomposition tends to separate the liquid
from the solid portions, and to cause the
evolution of odoriferous gases. The taste of

45 lactic acid begins to predominate, and gives
the cheese a sour taste. While lactic acid is
itself healthy, the sour taste due to its for-
mation under conditions here contemplated
is objectionable.

50 What I seek to do. therefore, is to dis-
tribute throughout the cheese body a com-
minuted, edible, organic material capable of
not only acting as a preservative of the
cheese, but also of conferring upon the latter

55,. an agreeable flavor, thus overcoming the
flavor of badly-tasting acids therein con-

tained. For this purpose I use ordinary
preserved cherries, which I cut or commi-
nute into little bits and work into or mix
with the cheese body, and so distribute with eo
approximate uniformity throughout the
mass thereof.

Reference is made to the accompanying
drawing forming a part of this specification,
and in which like letters indicate like parts, 95
the figure being a perspective of a bar of
cheese made in accordance with my inven-
tion.

The body appears at 1, and at 2 are shown
the bits or pieces of cherries, which are dis- ?Q
tributed throughout the mass or substance
of the bar, as nearly uniform as practicable.
The particular specimen here shown is a so-
called package cheese; that is, a flat bar or
small brick-like member adapted to be 75
wrapped in tin foil or otherwise protected
until ready for immediate use. My im-
proved cheese, however, can be put up in
any other form desired.

As a typical illustration, I will use cream BO
cheese. This is soft, as above indicated.
To each ninety pounds of the cheese body I
use ten pounds of ordinary preserved cher-
ries, such for instance as are usually sold as
bottled cherries. These are so commonly 86
known as to need no description. As orig-
inally prepared they are seeded, and then
with about ten per cent, by weight of sugar
thev are cooked, after which they ane bot-
tled. I take these preserved cherries, run 90
them through a sausage grinder and thus
cut them into bits, and then mix these bits
with the cream cheese. The entire mass is
now worked up, and next passed between
rollers and finally cut or molded into bars 85
or bricks', as shown in the drawing.

The completed bar of cheese contains by
weight about ten per cent. of. the commi-
nuted cherries, about one per cent, of the
entire mass or ten per cent, of tile contained 100
cherries being sugar.

In the cheese thus prepared life flavor is
very pleasant, as tne taste of the cheese body
blends harmoniously with the taste of both
the sugar and the cherries. The cherries 105
have antiseptic properties, and this is also
true of the sugar. Hence, the cherries thus
used have a tendency to preserve the cheese
body. By actual trial I have found that
tlu> comminuted cherries preserve the entire 110
mass of the cheese body, though not in actual
contact with the mass at every point therein.

1,163,066

Each bit or portion of cherry appears to
have a tendency to preserve portions of the
cheese body close to it, though not resting
directly against it. In other words, each
5 bit of cherry tends to preserve all the ma-
terial contained in a miniature zone of
larger size than the bit of cherry.

I find that a cheese, treated as above de-
scribed, will last twice as long, before under-

10 going a given degree of decomposition, as if
not so treated.

Because of the heterogeneous character of
the finished article, it is not pasty and can
not readily become so. It retains all the

15 richness of flavor peculiar to a cream cheese
or other soft cheese, and it has a marked
tendency to maintain its original consistency
and its general appearance unchanged for a
relatively long period of time.

20 I claim :

1. A cheese, comprising a cheese body
having its mass interspersed throughout
with comminuted cherries.

2. A cheese comprising a soft cheese body
25 having its mass interspersed with com-
minuted cherries.

5. A cheese comprising a body of cream
cheese having its mass interspersed with
comminuted cherries.

30 4. A cheese comprising a cheese matrix in-
terspersed with distinct bodies of appre-
ciable size, each of said bodies consisting of

a vegetable substance sweetened with a fla-
voring material.

5. A cheese body comprising a matrix of 05
cream cheese interspersed with distinct
bodies of readily noticeable size, each of
said bodies consisting of a vegetable sub-
stance sweetened with sugar.

(>. A cheese comprising a cheese body fla- 40
vored with preserved cherries.

7. A cheese comprising a cream cheese
body containing cherries.

8. A cheese comprising a cream cheese
body interspersed with -comminuted cherries <5
preserved in sugar.

9. A cheese comprising a cream cheese
body interspersed with comminuted cher-
ries preserved in sugar, in the proximate
portion of nine parts uf said cheese body to 50
one part of said cherries, by weight.

10. A cheese, comprising a cheuse body in-
terspersed throughout with comminuted
cherries preserved in sugar, the proximate
proportions, by weight, being one part of 55
sugar, nine parts of cherries and ninety
parts of said cheese body.

Signed in the presence of two subscribing
witnesses.

LINN EUGENE CARPENTER.

Witnesses :

J. F. WHITNEV.
L. E. BUCKBIE.

v V/

UNITED STATES PATENT OFFICE.

JAMES LEWIS KRAFT, OF CHICAGO, ILLINOIS, ASSIGNOR TO J. L. KRAFT & BROS. CO., A

CORPORATION OF ILLINOIS.

) PROCESS OF STERILIZING CHEESE AND AN IMPROVED PRODUCT PRODUCED BY SUCH

PROCESS.

1 4,777. f Specification of Reissued letters Patent. Reissued Dec. 23, 14*19.

No Drawing. Jciiginal No. 1,186,524, dated June 6, 1916, Serial No. 86,764, filed March 25, 1916. Applica-
> tion for reissue filed October 18, 1919. Serial No. 331,721.

To all whom f' ~iay concern:

Be it know/, chat I, JAMES LEWIS KRAFT,
a citizen of the United States, residing at
Chicago, in the county of Cook and State
of Illinois, have invented certain new and
Improved Processes of Sterilizing Cheese
and Improved Products Produced by Such
Processes, of which the following is a speci-
fication.

10 This invention relates to an improved
process of sterilizing cheese to render it per-
manently keeping, and to the product there-
by produced.
The chief object of the invention is to con-

16 vert cheese of the Cheddar genus into such
condition "that it may -be kept indefinitely
without spoiling, under conditions which
would- ordinarily cause it to spoil, and to
accomplish this result without substantially

80 impairing the taste of the cheese. Inciden-
tally, the process has a marked value in that
it has the effect of permanently arresting
the curing or flavor-development of the
cheese, from which it follows that the cheese

26 may be brought to the precise stage of ripen-
ing desired and then permanently arrested
and kept in that stage or condition until
consumed.
The invention consists in the matter here-

80 inafter described and more particularly
pointed out in the appended claims.

It is common knowledge that various feed
products may be sterilized by the applica-
tion of heat and then hermetically sealed un-

85 der sterilized conditions and so rendered per-
manently keeping. But the attempt to ap-
ply such treatment to cheese 'of the Cheddar
genug has invariably resulted in failure, so
far as rendering the product permanently

40/ keeping is concerned.

_ / " is a well known fact that cheese of the
vCheddar genus cannot be heated to a tem-
perature much above its melting point with-
out disintegrating and permanently losing

46 its true cheesy character. That is to say, the
melted cheese becomes stringy and the casein
and fats separate and cannot be returned to
their original combined true cheese form
arid homogeneous condition. For this reason

60 it has been impossible to treat such cheese
to a high sterilizing temperature without
spoiling it, and a completely sterilized, that

is to say. a permanently keeping cheese of
the Cheddar genus has not been produced
prior to my discovery j 55

I understand that*4arkms cheeses, espe-
cially of the soft varieties, such as Camem-
bert, Limburger, Brie, etc., which in the ad-
vance images of curing* become liquid or
semi-liquid, have been made permanently 60
keeping by sterilizing with heat and sealing
hermetically under sterilized conditions. I
belit ve the explanation to, be that in the
process of making and curing soft cheeses of
the varieties stated, all those bacteria which 65
can only be killed by heat of a comparatively
high degree, have been killed off, (possibly
by a toxic condition of the cheese as re-
gards such bacteria, developed by the cur-
ing) while the remaining bacteria are all 70
such as may be 'killed at a relatively low
temperature, a temperature below that at
which the cheese will disintegrate and be
spoiled. Hence, sterilization of these cheeses
has been possible. On the other hand, in 76
case of cheese of the Cheddar genus, the
making and curing or ripening does not
eliminate bacteria present and which require
a relatively high temperature to kill them,
and it follows that a high temperature for 80
sterilizing is imperative, and coupled with
such high temperature treatment, some
treatment which will prevent the high tem-
perature from spoiling or disintegrating
the. cheese. 85

f ' I have discovered that cheese of the
"Cheddar genus may be prevented from dis-
integrating under the action of heat of as
high temperature as 175 F. or even more, by
subjecting the mass to proper agitation and 90
stirring continuously or substantially con-
tinuously throughout the period beginning
with the application of heat to the cheese,
and continued until it has reached the nec-
essary temperature and been maintained at 95
that temperature amply long enough to in-
sure thorough sterilization. A temperature
of 175 F. maintained for a period of ten
or fifteen minutes is ample to insure thor-
ough sterilization. lot

In carrying ojut my improved process, a
preferred way is substantially as follows:
The cheese having been made and cured to
the desired stage in the usual or any suit-

14,777

able way, the bandages are removed and the
cheese cut up into small pieces, preferably
by the use of a suitable slicing machine; the
cutting up being desirable to facilitate the
5 stirring in the early stages and to allow the
heat to penetrate quickly and with approxi-
mate uniformity. The cut up cheese is
placed in a steam jacketed or hot water
jacketed kettle, or other suitable heating cle-

10 vice, wherein it may be subjected to the de-
sired temperature without scorching. The
kettle or other receptacle in which the
cheese is treated is desirably equipped with
mechanical stirrers, though stirring might

15 be performed manually. The steam, hot
water, or other source of heat, is then ap-
plied gradually to the vessel and the tem-
perature raised until th'e contents of the ket-
tle reach approximately 175 F. at approxi-

20 tnately which temperature it is held for a
period sufficient to effect complete steriliza-
tion, usually for approximately fifteen min-
utes. While the cheese is being melted and
while it is held at sterilizing temperature,

25 it is actively stirred or agitated by suitable
stirrers, and this treatment results in main-
taining the mixture homogeneous, prevents
it from losing its true cheese character and
causes it to retain its homogeneous condi-

30 tion when cooled. After complete steriliza-
tion is assured, the liquid cheese is run off
into suitable containers and, ordinarily, her-
metically sealed under sterile conditions.
After it has cooled it possesses its original

35 flavor unimpaired, or substantially unim-
paired, and its texture is homogeneous and
substantially the same as it was before the
treatment, excepting, of course, the elimi-
nation of such cellular cavities as may have

40 existed in the cheese. The hermetically
sealing under sterilized conditions is pref-
erably and readily accomplished by draw-
ing off the cheese into thoroughly clean cans
or jars and sealing these while the cheese

45 still remains at a sterilizing temperature.
The subsequent cooling of the contents of
the containers produces a partial vacuum
and causes atmospheric pressure to supple-
ment the mechanical pressure through which

50 the seal is effected ; such vacuum sealing be-
ing well understood in the art of canning
' and packaging fluids.

In the use of the term "Cheddar genus"

I I refer to all the cheeses, however named,
-v55 made by a Cheddar process. The group of
so-called American cheeses are typical ex-
\___arnples of the Cheddar genus.
~~ I claim :
1. The improved process of rendering

60 cheese of the Cheddar group permanently
keeping, which consists in heating and melt-
ing the cheese, actively stirring it while
melted, and while thus maintained in ho-
mogeneous condition, raising its tempera-

66 turc to such degree as to effect complete

sterilization, and then inclosing it in pro-
tective containers under sterilized condi-
tion.

2. The unproved process of rendering-
cheese of tl\Q Cheddar genus permanently 70
keeping, which consists in heating it to ap-
proximately 175 F., retaining it at such
raised temperature for a substantial period,
agitating or stirring the cheese during the
treatment with. heat, and finally placing it 75
while sterile in suitable sterilized hccmeti-
cally sealed containers.

3. As a new article of manufacture, com-
pletely sterilized cheese of the Cheddi
genus.

4. As a new article of manufacture, a her-
metically sealed completely sterilized pack-
age of cheese of the Cheddar 1 genus.

5. As a new article of manufacture, a her-
metically sealed completely sterilized pack-
age of non-liquid homogeneous cheese of the
Cheddar genus.

6. As a new article of maii-ufrtpture, a
packaged product, comprising honfogeneoas
sterilized cheese of the Cheddar genus, in- 90
closed in a hermetically sealed container.

7. As a new article of manufacture, chetese
of the Cheddar genus, homogeneous and ; 9o
sterilized as to be permanently keeping, ---

8. The improved process of rendering 95
cheese of the Cheddar group permanently
keeping, which consists in heating the cheese,
meanwhile actively stirring it to maintain it

in homogeneous condition, raising its tem-
perature to such a degree as, to effect steri- 100
lization throughout and then inclosing it in
protective containers.

9. The method of treating cheese of the
Cheddar group which consists in heating
the same to a temperature of approximately 105
175 F., maintaining at least said tempera-
ture for not less than ten minutes and ac-
tively stirring the cheese during said heat
treatment.

10. The improved process of rendering no
cheese of the Cheddar group permanently
keeping which consists in heating the cheese

to approximately 175 F., maintaining at
least said temperature for not less than ten
.minutes whereoy sterilization is effected, dc- 115
tiycly stirring tile cheese during said heat
, pfttment to prevent disintegration, and ift-
'froMug said cheese in a protective container^- ---^

11'." As a new article of manufacture cheese
of the Cheddar genus homogeneous in tex- 120
ture, sterile, and permanently fixed against
further ripening.

12. The improved process of rendering
cheese of the Cheddar group ripened to the
desired flavor permanently keeping, which 125
consists, after the 'cheese has been ripened to
a desired stage, in heating the cheese mean- ,
while actively stirring it to maintain it Jn~
homogeneous condition, and raising its tern
perature to such a degree as to effect steri- 18*0

14,777

lization throughout and arrest-further ripen-
ing.

13. The improved process of rendering
cheese of the Cheddar group ripened to the

5 desired flavor permanently keeping, which
consists, after the cheese has been ripened to
a desired stage, in heating the cheese, mean-
while actively stirring it to maintain it in
homogeneous condition, raising its tempera -
10 ture to such a degree as to effect .sterilization
throughout and arrest further ripening, and
inclosing the same in hermetrically sealed
containers.

14. The improved process of rendering
15 cheese of the Cheddar genus permanently

keeping, which consists in comminuting the

dice.-*', heating the same sufficiently to ef
feet sterilization and actively stirring the,
material during the tinie of heating thereby
producing a homogeneous ma.^s and main- 20
taining the cheese texture.

15. The improved process of rendering
cheese of the Cheddar genus permanently
keeping, which consists in comminuting tlits
cheese, heating the same to approximately 25
170'" I-\, maintaining at least said tempera-
ture for not less than ten minutes, actively
stirring the material during said heating to
prevent disintegration and effect homo-
geneity and inclosing the same in hermeti- 30
callv sealed containers.

JAMES LEWIS KRAFT.

UNITED STATES PATENT OFFICE.

1,334,693.

No Drawing.

CHARLES F. DOANE, OF EUREKA, CALIFORNIA.
PROCESS OF MAKING EMMENTHAL OR SWISS CHEESE.

specification of Letters Patent. Patented Mar. 23, 1920.

Application filed May 23, 1919. Serial No. 299,124.

To all whom it may concern :

Be it known that I, CHARLES F. DOANE,
residing at Eureka, in the county of Hum-
boldt and State of California, have invented
certain new and useful Improvements in
Processes of Making Emmenthal or Swiss
Cheese ; and I do hereby declare the follow-
ing to be a full, clear, and exact description
of the same.

At the present time the manufacture of
Emmenthal cheese (made and marketed in
the United States under the name of domes-
tic Swiss) is a highly developed ail requir-
ing great skill, acquired through long ex-
perience, to secure average results. Prac-
tically all of the Swiss cheese makers in the
United States are men who learned the art
usually in Switzerland. The length of time
required to learn the art, and the very hard
hours of labor required to manufacture the
product, under the usual method, has dis-
couraged residents of the United States
from learning the business.

The skill acquired in learning Swiss
cheese making is largely in the ability to tell
when the curd is ready to dip from the whey
and in adjusting the cooking temperature.
If the curd is dipped too soon, glaesler, or
blind cheese, may result. If the time is too
long and the curd becomes too dry, the rind
will peel while the cheese is being handled
in the press, and the cheese may crack badly
in the curing room. Either of these condi-
tions, resulting from too long or too short
cooking, is very serious. A difference in
time of a very few moments frequently re-
sults in failure.

It is doubtful if any one unfamiliar with
cheese curds of any kind can acquire the
requisite skill in less than two years, though
an experienced maker of American, or ched-
dar, cheese may acquire the skill in one year.
In Switzerland apprenticeships of a number
of years are required. The inspector of
Swiss cheese factories for the Wisconsin
Dairy and Food Commission has advocated
the establishment of a State Swiss cheese
factory for instructional purposes. He urged
that in case such a factory was established,
at least three years' experience in a Swiss
cheese factory be required for entrance to
the instructional courses, on the ground that
this length of time was required to master
the primary knowledge of cheese making.

With the present knowledge and practice
of Swiss cheese making, probably not more

than ten per cent, of this type of cheese
made in the United States would grade
"fancy'', or would be a satisfactory substi-
tute for the imported cheese, which in turn 60
is the best, from the standpoint of the Ameri-
can consumer, of the cheese made in Swit-
zerland. It is not unusual in Wisconsin for
a factory operated by an experienced and
capable cheesemaker to fail to turn out a 65
single fancy cheese, in the course of a season,
and it is extremely unusual for a factory to
make as much as fifty per cent, of cheese of
this grade in one season. Factories making
an unusually large percentage of the best 70
grade one year may not make as much as
ten per cent, of the same grade the year fol-
lowing, though operated by the same man.

The objects mainly sought to be attained
by the present invention are: 75

Firstly, to provide a process which will
render unnecessary that high degree of skill
and experience which has heretofore been
necessary to produce cheese of "fancy"
grade. so

Secondly, to provide a process with which
rheese of a much higher average quality can
be produced than with processes heretofore
practised.

Thirdly, to eliminate losses due to deterio- 85
ration, cracking, swelling, etc., in the curing
stages. ,-'p '.

fourthly, to provide a process in which
the product is rendered more rubbery and
elastic, the distribution of the eyes is made 90
more uniform, and the eye formation is car-
ried to a higher development without danger
of cracking the rind.

Fifthly, to provide a process with which
the uniformity and average flavors may be 95
controlled and modified.

To the above ends, this invention consists
in certain novel modifications or variations
in the usual process in connection with cer-
tain additional steps or manipulation of the 100
milk and curd, all as will be hereafter point-
ed out in such wise as to be readily under-
stood by those skilled in the art of Swiss
cheese making.

In its broader aspect, the process of the 105
present invention involves a step of prelimi-
nary preparation of the milk by heat where-
by the subsequent cooking time and tempera-
ture become factors which in practice can
be determined by comparatively unskilled HO
operatives, or reduced to a time and tem-
perature basis applicable in substantially

1,334,693

all conditions met with in commercial prac-
tice. In other words, a standard of temper-
ature and of cooking time becomes prac-
ticable, with little or no clanger of spoiling
5 the batch, without the highly technical
skill heretofore essential for practically suc-
cessful results.

The following is an example of proven
practice giving temperature and time which

10 are preferred because of the excellence of
the resultSj but which are subject to consid-
erable variation with good results, in some
instances desirable where different texture
and flavor are desired.

15 The milk from any source, in which lactic
acid development is not excessive, and hav-
ing the requisite butter fat content, is raised
in temperature to approximately 143 F.,
preferably in a known creamery apparatus,

20 such as a continuous heater. If heated to a
higher degree say 155 F. the indications
are that immediate cooling is desirable, but
at lower temperatures (and the indications
are that temperatures as low as 135 F. may

25 be employed) the temperature may be main-
tained for a considerable period without in-
jury.

After being held for approximately thirty
minutes, the milk should be cooled to a tem-

30 perature desirable for bacterial culture inoc-
ulation, an effective temperature being be-
low 90 F., or approximately 88 F.. and at
this time the milk may be pumped into the
usual steam jacketed round bottom . kettles.

35 The bacteria] cultures and a salt or acid
are preferably added either simultaneously
or successively before the rennet, or other
known casein-coagulating enzyms, to impart
the capacity of forming a curd which is less

40 sensitive to over cooking in the subsequent
cooking stages. This is conveniently accom-
plished by addition of hydrochloric acid or
salt (XaCl). Hydrochloric acid of commer-
cial strength answers well, and about 110

45 c. c. are added to 1650 pounds of milk, for
example, in each kettle. The acid is diluted
with cold water say two gallons so as to
prevent coagulation before it is thoroughly
mixed with the batch of milk.

50 The bacterial cultures of two different
organisms are then added. These cultures are
characterized by the production of a high
percentage of lactic acid at high tempera;
tures, even up to the cooking temperatures

55 subsequently employed, and by the produc-
tion of the eyes and characteristic Swiss
cheese flavors.

The first culture may be recognized as
Bulgarians, and it is added to the batch in

60 the proportion of. say, two quarts of milk
diluted with two gallons of cold water.

The existence and action of the other
organism or organisms having the stated
characteristics is recognized and proven, but

65 at this time a specific identifying name is

not recognized. It, or they, may be pro-
vided by adding 30 grams of ground Swiss
cheese to 1500 c. c. of sterilized whey, and
developing for a period of about 24 hours.
This quantity is added to each batch. 70

The organisms last referred to have been
isolated, developed in sterile media, and
dried. The indications are that the dried
product will enable the commercial opera-
tions to be carried on with an increased cer- 75
tainty of result, but the identification, isola-
tion, development, etc., of these characteris-
tic Swiss cheese bacteria or organisms con-
stitutes no part of my invention and is not
claimed herein. 80

After slightly warming the milk, say to
bring it to a temperature of approximately
95 F., about 110 c. c. of rennet extract fs
added to each batch.

The milk is "set" for about thirty min- 85
utes; i. e., coagulation takes place, and then
the curd is cut, the temperature at this time,
owing to radiation losses, being a few de-
grees lower than 95 F., last above referred
to, although this is of no moment. The cut- 90
ting is done with the customary^ harp in both
directions, and the cut curd is stirred for
about five minutes with the scoop to bring
up any large chunks and the latter are cut
with the scoop. Following this, stirring 95
with the harp is continuous until the par-
ticles are fairly small say approximately
the size of kernels of corn.

About twent}' minutes after the first cut-
ting, steam is applied and the curd is 100
brought up to approximately 130 F. The
period required to attain this temperature
being about thirty minutes. During the
heating, and continuing for, say, forty
minutes after the said temperature has been 105
reached, active stirring with a standard
whip stirrer is continued, when the curd
should be ready for dipping.

Contrary to prior practice, considerable
\ ariations in temperatures and time are per- 110
missible under .all conditions in cooking
under present process without injuriously
affecting the product, and it may be noted
that the time given is comparatively long
and the temperature comparatively high, 115
but the practical results have been excel-
lent. Any conditions in the milk heretofore
causing uncertainty in result unless the
cooking temperature and the dipping time
were performed exactly right, are overcome. ] 20
It will, therefore, be seen that with the
present process, certainty in results is as-
sured under all conditions, and the opera-
tions may be reduced to a time and temper-
ature basis within wide limits which can be 125
followed readily by comparatively unskilled
operators.

Subsequent steps in the process are briefly
as follows :

The curd is dipped, or seined, with a linen 130

1,334,693

cloth of open mesh, preferably by removing
the entire mass of curd in one dip, and the
curd is placed in a hoop and pressed to give
form to the cheese. The formed curd is
5 turned and cloth changed about four times
at intervals of about one hour, and the press-
ing is continued for about twenty hours
longer.

The now formed cheese is placed in a

10 brine tank for, say, 48 hours, to form a hard
rind, and is then placed in a cold room (56
F. to 60 F. or thereabout). After this it is
placed in a warm room (68 F. to 72 F.
or thereabout) where eyes are fully de-

15 veloped, and it is then returned to a cold
room until flavor and texture are developed.
The time period may be three or four
months for all shelf or room handling, and
during this period the cheese should be

20 turned, washed and salted every other day.

While it may not yet be stated as a fully

determined fact, it is believed the excellence

of the product and the latitude permissible

in the time and temperature ranges at the

25 periods where heretofore the highest skilled
operators could not be certain of the result,
are due to the physical changes wrought in
the milk in the initial step or steps of the
process, but it is not desired that the claims

30 should be limited, except where so specified,
to the particular time and temperature
stated, especially in those portions of the
process which substantially conform to prior
practice.

35 The term "rennet" is employed herein as
representative of known enzyms which are
casein coagulants adapted to be used in
cheese manufacture.

"Cooking", as the term is used herein, is
1 40 that part of the process in cheese making
where the curd is given the desired firmness
and the moisture or whey is expelled from
the curd particles by the application of
heat through an extended period of time.

45 What I claim is:

1. A process of making cheese of the
Emmenthal or Swiss type which consists in
preliminarily heating the milk to a tempera-

ture between 134 and 155 F., cooling the
same, adding rennet thereto and forming a 50
curd, and finally cooking the curd by the
application of heat to give the desired
firmness and expel the moisture or whey
from the curd particles.

2. A process of making cheese of the Em- 55
menthal or Swiss type, embodying the steps

of preliminarily heating the milk to a tem-
perature above that of the subsequent cook-
ing temperature of the curd, and not in ex-
cess of approximately 155 F., the duration 60
of the heating period being inversely in pro-
portion to the temperature employed, cool-
ing the milk, adding rennet thereto to form
a curd, and finally cutting, stirring and
cooking the curd. 65

3. A process of making cheese of the Em-
menthal or Swiss type which consists in
heating the milk to a temperature between
134 and 155 F., cooling the same, adding
thereto an acid or salt having the property 70
of restoring or increasing rennet action, also
adding thereto bacterial cultures capable of
producing a high percentage of lactic acid

at high temperatures and operating to pro-
duce eyes and characteristic Swiss cheese 75
flavor in the cheese; adding rennet; allow-
ing the curd to set; cutting, stirring and
cooking the curd ; and finally withdrawing
and forming the curd into cheese.

4. A process of making cheese which con- 80
sists in heating the milk to approximately
143 F., cooling the same, adding thereto

an acid or salt having the property of re-
storing or increasing rennet action and also
adding thereto bacterial cultures capable of 85
producing a high percentage of lactic acid
at high temperatures and operating to pro-
duce eyes and characteristic Swiss cheese
flavor in the cheese; adding rennet; allow-
ing the curd to set; cutting the curd; stir- 90
ring and cooking the curd at a temperature
of approximately 130 F., and finally with-
drawing and forming the curd into the
cheese.

CHARLES F. DOANE.

UNITED STATES PATENT OFFICE.

JAMES L. KRAFT, OF CHICAGO, ILLINOIS.
PBOCESS OF STHJULIZING AND PACKAGING CHEESE.

1,350,870.

Ho Drawing.

Specification of tetters Patent. Patented Aug. 34, 1920.

Application filed October 18, 1919. Serial So. 331,032.

To all whom it may contwn :
Be it known that I, JAMES L.- KRAFT, a
of the United States, residing at
Chicago, in the county of CJpok and State of
Illinois, have invented or discovered a cer-
tain new and Improved Process of Steriliz-
Packaging Cheese, of which the foi-
ls a specification.

This invention or discovery relates to an
improved process of sterilizing and packag-
i*se, and applies more specifically to
;he treatment of clieese of the Cheddar genus.
[ have heretofore patented a somewhat simi-
lar process of sterilizing cheese, in my Pat-
nt No. 1,186,524. dated June 26, 1916, "which
: has proven very successful and gone

ended use. ,My present invention or
ry effects certain economies in cost of
nt, shortens the time during which
skilled supervision of the process is
1, and tends to better retain and pre-
16 more delicate flavors of the cheese.
With the foregoing and other objects in
dew, the invention consists in the matter
lereinal'ter described, and more particularly
lointed out in the appended claims.

As clearly set forth in my patent above re-
'erred to, the fundamental difficulty of steri-
izing cheese, of the Cheddar genus by Ii-eat
s in keeping the cheese from disintegrating,
. jL preventing the butter fat from sepa-
ating from the casein when the cheese is
ieated to the necessary sterilizing tempera--
dm I have now discovered how to-so treat
h^cheese as to raise its disintegration-tem-
*rat urc -point above the temperature re-
lired to effectively sterili/e it, and to effect,
is result by a low temperature treatment ;
temperature considerably below that at
B> effective sterilization can be secured,
scribing the preferred way of carrying
iffthe process, I select cheese of the de-
.:d, condition and degree of ripeness
after removing the bandages, commi-
ite the cheese, usually by the use of an or-
fty cheese slicing or grinding machine.
Kt place the cheese in a steam or water-
ckcted kettle or other suitable heating ves-
tfflrherein it may be subjected to the re-
lired temperature without scorching. The
other heating vessel is preferably
nipped with mechanical stirrers, bv which
e cheese may be stirred actively while un-
ting treatment, but the stirring may be
me manually with a paddle, spoon or ther
itablo implement.

The steam, hot-water, or other kind of
heat is applied to the vessel and the tem-
perature of the contents thereof gradually
raised until the cheese u| thoroughly melted. 60
While the cheese is being melted it is ac-
tively stirred and this stirring is continued
until the cheese reaches the proper condition
sought by this step. The temperature of -
the cheese is raised to about 120 to 140 6ft
Fahrenheit, after reaching which tempera-
ture the heat is so regulated as to prevent
it from rising much higher; but the temper-
ature is maintained for a period and until
the cheese reaches a coadition which I terra 70
a stably-homogenized condition. The heat-
and-stirring treatment is then stopped.
This stably-homogenized condition has been
reached, and is shown, when the cheese ap-
pears smooth and homogeneous throughout, 75
and has a marked viscous consistency, so that
it can be drawn out, while, hot, into long at-
tenuated strings like taffy or very thick
syrup. Ordinarily, the homogeneous treat-
ment will require from 30 to 50 minutes to 80
niise the temperature of the cheese to the de-
sired point, and a further treatment of from
10 to 15 minutes to bring it to a fully stably-
homogenized condition.

At the conclusion of the homogenizing 85
step, the cheese is in condition to withstand
an indefinitely continued temperature of
212 F., or more, without disintegration or
separating out of its butter fat, although it
be subjected to such heat without stirring 90
or agitation.

The cheese is next placed in cans, jars, or
other containers, capable of being hermeti-
cally sealed, and after being sealed is proc--
(ssed to effect sterilization. 95

To secure effective sterilization so as to
insure permanent keeping qualities in the
cheese under all climatic conditions, it must
be brought to a temperature of about 175 F.
and kept at or above that temperature for 100
about fifteen minutes, although a somewhat
lower temperature, say 160 F., continued
for a longer time, say twenty or thirty min-
utes, is usually sufficient to effectively steri-
lize.' 106

Accordingly, after the cheese has been
put in containers and sealed, I put it in a
steam chamber, or hot water, and subject it
to the above described sterilizing heat for
the requisite period. I do not find it neces- 110
sary, or even desirable, to leave the cans,
unsealed while being processed, as is some-

1,350,870

times done, hut, of course, this way of pro-
ceeding is feasible, in which case each can or
container must be sealed while the contents
are in sterile condition.

5 Treating the cheese at a low temperature
only while exposed to atmospheric and un-
dergoing stirring or agitation, and subject-
ing the cheese to the required higher ster-
ilizing temperature under sealed condition,

K minimizes the changes in flavor of the cheese
due to heating it. That is to say, my pres-
ent process, I believe, preserves the deli-
cate flavors of the cheese somewhat better
than does the process of my Patent No.

15 1,186,524. .Because the open heating is at a
lower temperature and for a shorter period,
any possible change of flavor due to heat
is minimized, and less moisture and less of
the aroma of the cheese are expelled and

20 lost. Inasmuch as skilled or expert super-
vision is required only during the period of
the homogenizing step, a saving is effected
in that respect. The possibility of infec-
tion while the cheese is being canned or

25 packaged is avoided, since the sterilization
is effected after the canning is completed.

The herein described process of stably-
homogenizing cheese is useful and valuable
without carrying the cheese through the

30 subsequent canning and sterilizing steps.
Cheese thus stably-homogenized will keep
as well and perhaps somewhat better than
ordinary untreated cheese, without being
sterilized, and it may be kept for a long

35 time if placed in the proper containers
which are not air-tight. Such cheese is ad-
mirably adapted for making Welsh rarebite
and other foods in which the cheese is
cooked, for the reason that it melts and

40 blends, or mixes with the other ingredients
without disintegrating or becoming lumpy
or grainy.

It will be obvious that the process herein
described may be modified somewhat with-

45 out departing from the invention.

I claim as my invention:

1. The process of putting up cheese of tho
Cheddar genus, which consists in melting
the cheese, actively stirring it while melted,
and while below a temperature at which 50
effective heat sterilization would take place,
until brought to a stably-homogenized con-
dition, then placing it in suitable containers
and subjecting it to heat sufficient to effec-
tively sterilize and render the cheese perma- 65
nently keeping in all climatic conditions so
long as it remains hermetically sealed.

2. The process of treating cheese of the
Cheddar genus, which consists in melting
the cheese, and actively stirring it while 60
melted and while below a temperature at
which effective heat sterilization would take
place, until brought to a stably-homogen-
ized condition.

3. The process of putting up cheese of the 65
Cheddar genus, which consists in commi-
nuting the cheese, then melting the cheese,
actively stirring it during melting, while
melted, and while maintained at a tempera-
ture below that at which effective heat ster- 70
ilizatipn would take place, until brought to

a stably-homogenized condition, then plac-
ing it in suitable containers, sealing it there-
in, and subjecting said sealed containers
and the contents to heat sufficient to effec- 75
tively sterilize and render the cheese perma-
nently keeping in all climatic conditions so
long'"as it remains hermetically-sealed.

4. The process of putting up cheese of the
Cheddar genus, which consists in melting 80
the cheese, actively stirring the cheese dur-
ing melting and while melted and main-
tained at a temperature between 120 F. and
150 F. until brought to a stably-homog-
enized condition, then placing it in suit- 85
able sealed containers and subjecting it to a
temperature in excess of 160 F. main-
tained for a period of not less than fifteen
minutes.

JAMES L. KRAFT.

UNITED STATES PATENT OFFICE.

GEORGE HERBERT GARSTIN, OF SIDNEY, NEW YORK, ASSIGNOR TO PHENIX CHEESE
COMPANY, A CORPORATION OF NEW YORK.

CHEESE AND PROCESS FOR STERILIZING SAME.

1,368,624.

Ho Drawing.

Specification of Letters Patent. Patented Feb. 15, 1921.

Application filed October 28, 1920. Serial No. 418,320.

To all whom it may concern: <

Be it known that I, GEORGE HERBERT GAB-

STIN, a British subject, residing at Sidney,

in the county of Delaware and State of New

6 York, have invented certain new and useful

Improvements in Cheeses and Processes for

Sterilizing the Same, of which the following

is a full, clear, and concise description.

My invention relates to the sterilization

10 of cheeses by means of heat applied thereto
under proper conditions, the purpose of my
improvement being to so prepare the cheese
as to give it, when melted and poured into
cans, a suitable degree of smoothness and

16 homogeneity, and to enable the cheese, after
being thus poured into the cans and during
the subsequent step of sterilization by heat-
ing, ;o n aintain its smoothness and homo-
- geneity.

20 My invention further contemplates im-
provement of cheese by increasing its di-
gestibility and by adding to it a small pro-
portion of a medicinal substance which is
harmless and has the properties of a mild

25 laxative and a liver tonic.

My invention is' based in part upon the
discovery that the properties above set forth
as desirable in the cheese are produced by
adding to the cheese a small proportion of

SO a salt of orthophosphoric acid.

Under the present practice of sterilizing
cheese by heat the cheese is ground up, heat-
ed to a temperature somewhat higher than
its melting point, stirred for a time by me-

35 chanical stirrers, poured into cans and
sealed. The cans containing the cheese are
then placed in a sterilizer and there heated
for a sufficient length of time varying with
the character of the cheese, the size of the

40 cheese mass, and within proper limits the
temperature, to complete the work of sterili-
zation.

In carrying out the steps of the process
just mentioned, however, there arises a diffi-

45 culty in maintaining the cheese homogene-
ous. As soon as the cheese is heated to a
temperature much above its melting point
and high enough to enable it to be poured
into cans, the cheese begins to disintegrate.

50 That is to say, the heat causes the butter fats
to separate from the casein and to float upon
the surface thereof. Except under special
conditions it is not an easy matter to pre-
vent this disintegration of the cheese, or to

56 cause the butter fats and casein, after their

disintegration, to reunite into a homogeneous
mass of the requisite smoothness. For this
purpose it has in some instances been ad-
visable to add to the cheese some material
for use as a mulsifier. 60

I find that tertiury sodium phosphate
(Na 3 PO 4 ), designated in the United Stated
Pharmacopoeia as medicinal sodium phos-
phate and which is the neutral salt of ortho-
phosphoric acid, is an ideal substance for the 65
purpose of maintaining the homogeneity of
the cheese and of accomplishing the other re-
sults above contemplated. It is used to the
best advantage upon cheeses which have
no material acid qualities. English dairy 70
cheese and other cheeses of the Cheddar
genus, if not unduly aged, and various other
kinds of cheeses if not rendered acid either
by fermentation or by the use of a sour curd,
may be treated in connection with the ter- 75
tiary sodium phosphate.

I also find that if a cheese, foR instance
an English dairy or other cheese of the
Cheddar genus, is very old and over - ripe
and thus has become slightly alkaline owing SO
to the presence of ammonia, it is prac-
ticable to use the acid sodium phosphate
(XalI 2 PO 4 ), or in other words the primary
sodium phosphate, to accomplish the result.

I proceed as follows: 85

To each 100 pounds of cheese, ground up
or otherwise comminuted, I add 5 pounds
of the sodium phosphate and 5 to 10 pounds
of water, the sodium phosphate being in
the form of a dry powder which dissolves 90
in the water and therewith becomes incor-
porated in the cheese. The cheese mass is
now placed in a steam-jacketed kettle and
stirred by mechanical stirrers until formed
into a smooth, semi-liquid mass having the 95
consistency of very thick, condensed milk
and entirely free from all lumps. The mass
should be heated and stirred as described
until it reaches, a temperature of about 180
degrees Fahrenheit, the time being pref- 100
erably from thirty to forty-five minutes.
However, the length of time required to
bring the mass to the required degree of
smoothness js a matter of experience and
judgment on the part of the operator, and 105
of course varies with the kind and condi-
tion of the cheese. The object 'is to obtain
a smooth, semi-liquid mass of the consist-
ency of condensed milk and which will
readily flow into tin cans, and for this nur- 110

1,368,624

pose the temperature and the length of time
required for the purpose may be varied as
required.

The cheese mass is next caused to flow into

5 tin cans which are paper lined, and the cans

are closed and sealed in the conventional

manner, usually upon n automatic sealing

machine. The seal should be hermetical.

Jfext the cans, now filled and sealed, are

10 placed in a sterilizer and s.ubjected to a tem-
perature of 230 degrees Fahrenheit for a
period of time, varying from forty minutes
lor cans of small size to an hour and a half
for cans of large size say five pounds ca-

15 pacity. However, a somewhat lower degree
of heat coupled with a longer time or a
somewhat higher degree of heat with a
shorter time, can accomplish approximately
the same result.

20 - This completes the sterilizing process.

I find that by treating the cheese as above
described its flavor is not impaired and is
changed but slightly if at all, and- that its
odor is not affected, or at least not affected

25 injuriously.

The precise manner in which the sodium
phosphate acts upon the cheese is problem-
atical. It seems probable, however,- that it
acts upon the albumin contained, and its

30 effect upon the casein is quite marked, as
the entire cheese mass is converted into a
smooth mass, and is easily digested.

It seems highly probable that the sodium
phosphate has a food value, as both sodium

35 salts and potassium salts are, found in the
human body and are considered essential
thereto.

While my invention may be used to ad-
vantage in connection with cheeses of many

40 different varieties, it is peculiarly well
adapted for use with cheeses of the Ched-
dar genus, including English dairy. It is
also well adapted for use with cheeses of the
Swiss and Camembert types.

^5 During the process above described there
is a little evaporation of the water during
the time in which the cheese is heated be-
fore the cans are sealed. In the finished ar-
ticle, the percentage of the contained sodium

50 phosphate is approximately five per cent.
This percentage may be varied within nar-
row limits, but if the content of the sodium

phosphal be less' than five per cent, there is
d anger 'pf impairing the homogeneity of the
cheese hia,ss, either before or after it is 55
poured into,, cans.

The cheese treated and canned as above
described is in appearance, taste and smell
very much like cheese sterilized in the man-
ner well known in this art. 60

I do not limit myself to the exact process
or to the specific article above described, as
variations may be made therefrom without,
departing from my invention, the spirit of
which is commensurate with my claims. 65

Having thus described my invention,
what I claim as new and desire to secure by
Letters Patent is as follows:

1. The method, herein described, of treat-
ing cheese; which consists in comminuting 70
the cheese, adding to it "a small proportion-
of sodium phosphate, and sterilizing the re-
sulting mass.

2. The process, herein described, of treat-
ing cheese ; which consists in comminuting 75
the cheese, adding to it approximately five
per cent, by weight 'of sodium phosphate, .
and sterilizing the resulting mass.

3.- The process herein described of treat-
ing cheese; which consists in comminuting 80
the cheese, melting and stirring said'cheese,
adding" to said cheese a salt of orthophos--
phoric acid, and sterilizing the resulting
mass.

4. As an article of manufacture, cheese 85
containing a salt of phosphoric acid and
sterilized.

5. As an article of manufacture, sterilized
cheese containing tertiary sodium phosphate.

(i. As an article of manufacture, a cheese 90
-of the Cheddar genus containing a salt of
orthophosphoric acid and sterilized.

7. As an article of manufacture, a cheese
of the Cheddar genus containing sodium
phosphate and sterilized. ,. 95

8. As an article of manufacture, English
dairy cheese containing sodium phosphate
and sterilized.

9. As an article of manufacture, a steri-
lized cheese of the Cheddar genus containing 100
sodium phosphate and hermetically sealed

in .a can.

GEORGE HERBERT GARSTIN.

v. ar,

UNITED STATES PATENT OFFICE.

1,374,141.

No Drawing.

ELMER E. ELDREDGE, OE SIDNEY, NEW YORK.
.PROCESS OF STERILIZING CHEESE.

Specification of Letters Patent. Patented Apr. 5, 1921.

Application filed September 24, 1919. Serial No. 326,038.

To all whom, it may concern:.

Be it known that I, ELMER E. ELDREDGE,
a citizen of the United States, residing at
Sidney, State of New York, have invented
6 new and useful Improvements in Processes
of Sterilizing Cheese, of which the follow-
ing is a specification.

This invention relates to a process of
sterilizing cheese and the product which is

10 obtained thereby and has for its object the
provision of a process whereby the cheese
may be completely sterilized in such a man-
ner that the disintegration of the cheese is
prevented and a cheese mass produced of

15 a good body and texture and very palatable.
In my previous application Serial No.
303,391, filed June 11, 1919, 1 have described
a process for sterilizing cheese which con-
sists essentially in the following steps:

20 The cheese is trimmed and ground or
sliced into small particles after which it is
placed in a mixing kettle and about two per
cent, of sodium citrate by weight and a small
amount of water is added, after which the

25 material is brought to a temperature of
about 170 F. While it is in the melted
condition it is then poured into containers
which are hermetically sealed. The contain-
ers after being filled and sealed in the man-

30 ner described, are then placed in a steam
retort and the temperature of the container
and its cheese content is raised to about
240 F. where it is maintained for a period
of time sufficient to completely sterilize the

35 cheese. In practice it is found advisable
to maintain this temperature of approxi-
mately 240 F. until the center of the cheese
has been maintained at this. temperature for
about 20 minutes. The duration of the

40 sterilizing treatment is therefore determined
by the size of the can or package of cheese,
the larger size containers requiring a greater
time for complete sterilization.

In this process I have described that by

45 adding the two per cent, of sodium citrate
by weight to the cheese mass, the constitu-
ents of the cheese are prevented from dis-
integrating as for example, the fats and
casein will not separate out and this is true

60 even when the sealed container and its
cheese contents is raised to a temperature of
approximately 240 F.

In my prior process I have described that
sodium citrate or sodium lactate are the

65 only ingredients which may be added to
the cheese mass and which to my knowl-

edge will prevent the disintegration of the
cheese. I have discovered however, that
there can be substituted for the sodium cit-
rate or the sodium lactate, other chemicals 60
* which will react with the cheese in the same
manner and prevent the disintegration of
the cheese.

Accordingly, therefore, the present inven-
tion consists, in the process as above outlined 05
with the exception that, instead of adding
2% by weight of sodium citrate or sodium
lactate, I use in place of these salts approxi-
mately 2% by weight of sodium phosphate.
This chemical is added to the cheese while 70
in the mixing kettle, as previously described,
and I have found that by the use of this
chemical instead of sodium citrate, the
separation of the cheese mass into its con-
stituents is prevented and, in fact, a cheese 75
obtained which has a good body and is very
palatable. Therefore, it is, my intention to
claim Jthe process above described in combi-
nation with the use of the chemical de-
scribed, as will be clear from the scope of 80
the claims appended hereto.

I claim,

1. In a process of sterilizing cheese, the
steps which comprise mixing approximately
98% of the cheese with 2% of sodium 85
phosphate, then heating the mass to a steri-
lizing temperature.

2. In a process of sterilizing cheese, the
steps which comprise mixing approximately
98%. of cheese with approximately 2% of 90
sodium phosphate, then heating the mass
and while in a melted condition packing it

in containers and thereafter sealing the con-
tainers and finally raising the temperature
of the container and its contents to a steril- 95
izing teiiiperature and maintaining this
temperature for a sufficient period of time
to sterilize the cheese.

3. In a process of sterilizing cheese, the
steps which comprise mixing approximately 108
98% of cheese with approximately 2% of
sodium phosphate, then heating the mass
and while in a melted condition packing it

in containers and thereafter sealing the con-
tainers and finally raising the temperature 105
of the container and its contents to approxi-
mately 240 F. and maintaining this tem-
perature for a sufficient time to sterilize the
cheese.

4. In a process of sterilizing cheese, the 110
steps which comprise mixing approximately
98% of cheese and 2% by weignt of sodium

Q 1,374,141

phosphate, then heating the mass and while in a melted condition packing it in contain-
in a melted condition packing it in con- ers and thereafter sealing the" containers
tainers and thereafter sealing the contain- and finally raising the temperature of the 15
ers and finally raising the temperature container and its contents to approximately
5 of the container and its contents to_a steril- 240 ty F. and maintaining t' is temperature
izing temperature and maintaining thistem^ for a sufficient period of i\tne to sterilize
perature for a sufficient period of time to the cheese,
sterilize the cheese. G. A sterilized cheese mass consisting sub- 20

5. In a process of sterilizing cheese, the stantially of 98% of cheese and 2% of

10 steps which comprise mixing approximately sodium phosphate.
98% of cheese with 2% by weight of sodium
phosphate, then heating the mass and while ELMER E. ELDREDGE.

1 , 3, ? 3 035"

UNITED STATES PATENT OFFICE.

LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY, AND ELMER ELLSWORTH
ELDREDGE, OF SIDNEY, NEW YORK. ASSIGNORS TO PHENIX CHEESE COMPANY
OF NEW YORK, N. Y., A CORPORATION OF NEW YORK.

SWISS CHEESE AND METHOD FOR STERILIZING THE SAME.

1,389,095. Specification of Letters Patent. Patented Aug. 3O, 1921.

Ho Drawing. Original application filed June 21, 1915, Serial No. 35,477. Renewed March 14, 1918
Serial No. 222,514. Divided and this application filed March 14, 1918. Serial No. 222,312.'

To all whom it may concern :

Be it known that we, LINN EUGENE CAR-
PENTER and ELMER ELLSWORTH ELDREDGE,
both citizens of the United States, the for-
6 mer residing at East Orange, in the county
of Essex and State of New Jersey, and the
latter residing at Sidney, in the county of
Delaware and State of New York, have in-
vented new and useful Improvements in
10 Swiss Cheeses and Methods for Sterilizing
the Same, of which the following is a speci-
fication.

This application is a division of our ap-
plication Serial No. 35,477, filed June 21,
16 1915, for cheeses and processes for sterilizr
ing the same.

Our invention relates to the sterilization
of cheeses, and more particularly cheeses of
the type known commercially as Swiss
20 cheeses, in order to prevent or at least
greatly lessen the tendency thereof to de-
cay, and to destroy any disease germs there-
in contained.

We also seek to improve the flavor and
25 the appearance of the cheese, and to render
its texture homongeneous and uniform.

We have made the discovery that quite
a large variety of cheeses, differing consid-
erably in kind, may by comparatively sim-
30 pie and inexpensive treatment be given
remarkable powers for resisting decay, and
that by such treatment the cheese is other-
wise greatly improved in many ways, prin-
cipally by ridding it of certain kinds of
35 undesirable bacteria.

We have also made the discovery that the
basic material to be operated upon to pro-
duce the results desired may be either cheese
of a single kind or a mixture of cheeses of
40 different kinds, and that for some pur-
poses a mixture of cheeses is preferable.
For Swiss cheese, we proceed as follows:
We first grind the cheese, for instance
in a sausage grinder, and add two or three
46 per cent., by weight, of sodium citrate and
eight to ten per cent., by weight, of water.
We also add two per cent., by weight, of No.
1 Neufchatel cheese. The mass is now heated
to approximately 1G5 degrees Fahrenheit,
50 and stirred violently, while this tempera-
ture, is mwinl lined for thirty minutes. Dry
salt is n<'rV uild^d, sufficient in quantity to
rendei". t'ic flavor saline to any extent de-

sired. The mass is found to be soft and
plastic, and all of the water it contains is 66
diffused uniformly as moisture. The last
step is to pour into molds or boxes.

Citrates having alkaline bases other than
sodium may be substituted for the sodium
citrate and in some -Jhstances the alkaline eo
salt may be dispensed with altogether. The
stirring, however, js quite essential in order
to promote circulation and thus insure that
every particle of the cheese is subjected to
an adequate degree of heat. The stirring 65
also tends to prevent the heat from burn-
ing the cheese or causing its disintegration.
In this connection we call attention to a
fact which may be readily confirmed bv
casual observation, namely, that when cheese 70
of any kind is heated under ordinary con-
ditions, it is broken up and changed greatly
in character. For instance, in making
Welsh rarebit, where the cheese is simply
heated in a frying pan to a, temperature 75
approximating the boiling point for water,
the resulting mass is resolved into a vis-
cous, adhesive yellowish material accom-
panied by a quantity of free butter fat.
Again, if a piece of cheese be heated to 80
almost any temperature a little below the
boiling point of water, the cheese will be-
come grainy and lose a part of its flavor.
We have made the discovery that if the
temperature used for heating be .carefully 85
adjusted as above described, a cheese may
be sterilized or pasteurized, yet without be-
ing broken up or having any of its ingredi-
ents separated from others. The particular
temperature for this purpose varies slightly 90
under different conditions and with different
cheeses, but allowing for this fact there is
usually a proximate critical temperature at
which the greatly desired result is easily .
accomplished. 95

In instances where two kinds of cheese
are mixed, a single common temperature
suffices for the mixture. Generally the mix-
ture desired contains a soft cheese and a
relatively small proportion of a harder 100
cheese.

The steps such as grinding, adding water
and salt and pouring into molds or boxes,
though usually desirable in practice, arc, riot
in every instance absolutely necessary. The 105
stirring, however, is essential.

1,389,005

What is claimed and what is desired to
be secured by United States Letters Patent

1 1. As an article of manufacture a sterile
5 cheese containing a preponderance of bwiss
cheese, a small percentage of some other
cheese capable of mixing therewith into a
homogeneous mass, and a small percentage
of sodium citrate.

10 2. The method, herein described, of treat-
ing cheese, which consists in grinding bwiss
cheese, adding thereto a small percentage of
sodium citrate, water and Neufchatel cheese,
heating the mass to approximately lb->
15 grees Fahrenheit for about thirty minutes,
and stirring the mass constantly while thus

heated.

3. As an article of manufacture, a cheese

of the Swiss genus, sterilized sufficiently to

20 enable it to keep indefinitely under ordinary

climatic temperatures, said cheese having a

homogeneous texture.

4 As an article of manufacture, a cheese
of the Swiss genus, so far sterilized as to
25 enable it to keep under ordinary climatic
temperatures, said cheese being inclosed in
a container and having a homogeneous tex-
ture.

5. As an article of manufacture, a cheese
mass containing a preponderance of a cheese 30
of the Swiss genus, said cheese mass being
inclosed in a container and sufficiently steri
ized to keep indefinitely under ordinary c
matic temperatures.

6 As an article of manufacture, a cheese 35
mass sufficiently sterilized to keep indefi-
nitely under ordinary climatic temperatures,
said cheese mass containing a preponderance
of Swiss cheese and a small percentage of
another cheese.

7. The method herein described of
ing a cheese mass containing a preponder-
ance of cheese of the Swiss genus, which,
consists in heating the cheese actively stir-
ring it while thus heated, the temperature 45
being maintained sufficiently high and the
heating and stirring being continued for a
sufficient length of time to render the cheese
mass permanently keeping, and inclosing the
cheese mass in a contained

In testimony whereof we have hereunto
signed our names, this 5th day of March,
1918.

LINN EUGENE CARPENTER.
ELMER ELLSWORTH ELDREDCF

I, 38-S 3-77

L. E, CARPENTER AND E. E. ELDREDGE.
CHEESE AND. PROCESS FOR STERILIZING THE SAME.

APPLICATION FH.ED JUNE 21, 1915. RENEWED MAR. 14, 1918.

1,389,577

PatentedSept 6, 1921.

j^a^a^^..

INVENTORS

Linn Eugene Carpenter
Elmer Ellsworth Eldredqe

DV V

theft- ATTORNEY

UNITED STATES PATENT OFFICE.

LINN EUGENE CARPENTER, OF EAST ORANGE, NEW JERSEY, AND ELMER ELLSWORTH
ELDREDGE, OP NEW BERLIN, NEW YORK, ASSIGNORS TO PHENIX CHEESE COM-
PANY, OF NEW YORK, N. Y., A CORPORATION OF NEW YORK.

CHEESE AND PROCESS FOR STERILIZING THE SAKE.

1,389,577. specification of Letters Patent. Patented Sept. 6, 1921.

Application filed June 21, 1915, Serial No. 35,477. Renewed March 14, 1918. Serial No. 222,514.

To dtt whom it may concern:

Be it known that we, LINX EUGENE CAR-
PENTEK and ELMEK ELLSWORTH ELDREDGE,
both citizens of the United States, the for-
5 mer residing at East Orange, in the county
of Essex and State of New Jersey, and the
latter residing at New Berlin, in the county
of Chenango and State of New York, have
invented new and useful Improvements in

10 Cheeses and Processes for Sterilizing the
Same, of which the following is a specifi-
cation.

Our invention relates to the sterilization
of cheeses, in order to prevent or at least

16 greatly lessen the tendency thereof to decay,
and also to improve the cheese by the de-
struction of disease germs therein contained.
We also seek to improve the flavor and the
appearance of the cheese, and also to render
its texture homogeneous and uniform.

We have made the discovery that quite
a large variety of cheeses differing consid-
erably in kind, may by comparatively
simple and inexpensive treatment be given

15 remarkable powers for resisting decay, and
that in doing this the cheese is otherwise
greatly improved in many ways, principally
by ridding it of certain kinds of undesirable
bacteria.

We have also made the discovery that the
basic material to be operated upon to pro-
duce the results desired may be either cheese
of a single kind or a mixture of cheeses of
different kinds, and that for some purposes
a mixture of cheeses is preferable.

Our invention may be practised in several
ways differing slightly in detail, and varied
to suit cheeses of many different kinds. It
is impracticable to describe every possible

40 application which the invention may as-
sume. However, e will describe a specific
instance which may be considered as typical.
No particular form of apparatus is es-
sential to our invention, but for the sake

11 of clearness we disclose a few mechanical
devices which may be conveniently employed
in connection with our process.

is made, to the- accompanying

drawing forming a part of this specificMtion
and in which like letters indicate like parts. 60

Figure 1 is a fragmentary view of a grind-
ing device, and quantity of cheese being
ground thereby, j

Fig. 2 is a perspective of a heating vessel
used for heating the materials, and a spoon 65
for stirring them while thus heated.

Fig. 3 is a perspective of a box for re-
ceiving a quantity of the finished product,
this box also serving the purpose of a mold.

We will describe our invention as asso- 60
ciated with the cheese known -as Camembert.
This is a rather soft cheese, often shipped
and sold in metallic boxes, and under nor-
mal conditions does not keep very long un-
less maintained at a low temperature. Or- 66
dinarily this cheese is covered with a nv>:dy
crust, or dirty-looking skin, which is uiufit
to be eaten, and is stripped off when f ,he
cheese is placed upon the dining table.

We take the commercial Camen I ert 70
cheese just as we find it in the market find
first remove the mold or crust. Jjoxt
we grind the cheese in a mill. A sau-
sage grinder 4 will answer the purpose.
The ground cheese 5 is homogeneous and 76
throughout is smooth to the touch. We now
add one-tenth of one per cent, by weight, of
sodium citrate in the form of a liquid, and
one to five per cent, by weight of cheddar
cheese, which should also be ground, as 80
above described with reference to the Ca-
membert.

The entire mass 6 is next placed in a heat-
ing vessel 7. provided with a handle 9, and
heated in a hot water bath to 170 degrees 86
Fahrenheit, this temperature being steadily
maintained for thirty minutes, during which
period the mass is stirred constantly bv aid
of a spoon. No water need be. added, the
moisture originally contained in the ma- 90
terials, if maintained, being sufficient. The
mass C, being now plastic and soft, is poured
into molds, one of which appears at 10, and
which may conveniently be the boxes in
which the cheese is to be marketed. Each 96
box is provided with a cover 11.

1,389,677

It is preferable, though not essential, that
the boxes be nrade of tin plate or other sheet
metal. It is not at all necessary that the
boxes be air tight.

5 It has been ascertained upon actual trial
that as. the temperature is gradually raised
to 150 degrees the fat at first has a tendency
to separate from other parts, but between
150 and 170 degrees the fat reunites with
10 the other parts and the mass gradually be-
comes homogeneous.

The completed product is a cheese having
the appearance of the finest Camembert. It
is smooth in appearance and to the touch.
15 It is free from all granular particles, and
its flavor is practically identical with that
of a high grade of Camembert. It differs
from Camembert, however,' in that it is less
pasty, slightly fii-mer and more resilient. It
20 differs quite 'radically from Camembert in
another particular which is all-important,
namely, it is sterilized of decay germs, and
of various kinds of disease-bacteria. It may
be kept for long periods of time without
25 taking any subsequent precaution to protect
it from the air at least nothing more than
keeping it in a box which is not air tight.
It may be removed from the box and ex-
posed directly to the air, even in warm
30 weather, and yet it will keep for a rela-
tively long time.

As will be readily understood from the
foregoing, we have found that by adding
certain ingredients to the cheese at the right
35 stage, and by heating the mass to a moderate
temperature for a short time, we produce a
pasteurized cheese having improved texture
and exceptional keeping qualities the cheese
thus produced being free of disease-bacteria.
*0 Citrates haying alkaline bases other than
sodium may be substituted for the sodium
citrate and in some instances the alkaline
salt may be dispensed with altogether.

In this connection we call attention to a
45 fact which may be readily confirmed by
casual observation, namely, that when cheese
of any kind is heated under ordinary condi-
tions, it is broken up and changed greatly in
character. For instance in making Welch
50 rarebit, where the cheese is simply heated in
a frying pan to a temperature .somewhat
higher than the boiling ]w>int for water, the
resulting mass is resolved into a viscous, ad-
hesive yellowish material floating in clear
55 oil. Again, if a piece of'cheese be heated to
almost any temperature ir little below the
boiling point of water, the cheese will l>o-
come grainy and lose a part of its flavos.
We have made the discovery that if the tem-
60 peratnre used for heating be carefully ad-
justed as above described, the cheese may be
sterilized or pasteurized, yet without being
broken up or having any of its i;, gradients
separatee! from others. The part ionlar ten >
65 peratnre- for this purpose varies slightly tin

der different conditions and with different
cheeses, as above explained, but allowing for
this fact there is a proximate critical tem-
perature at which the greatly-desired result
is easily accomplished. 70

In instances where two kinds of cheese are
mixed, as above described, a single common
temperature suffices for the mixture. The
mixture desired contains a soft cheese and a
relatively small proportion of a harder 75
cheese.

The steps such as grinding, adding water
and salt and pouring into molds or boxes,
though usually desirable in practice, are not
in every instance essential. go

What is claimed and what is desired to be
secured by United States Letters Patent
is:

1. The method herein described, of treat-
ing cheese, which consists in grinding the 85
cheese, adding to it a small proportion of an
alkaline citrate, heating the mass to a tem-
perature high enough to destroy undesir-
able bacteria contained in the cheese but not
sufficiently high to disintegrate the cheese, 90
and maintaining the temperature until the
cheese is sterilized.

2. The method, herein described, of treat-
ing cheese, which consists in adding to the
cheese a small proportion of an alkaline 95
citrate, heating the mass to a temperature
of 165 to 170 degrees Fahrenheit, and main-
taining the temperature for approximately
thirty minutes.

3. The method, herein described, of treat- 10
ing cheese, which consists in adding thereto

a small proportion of sodium citrate, heat-
ing the mass to a temperature of 165 to 170
degrees Fahrenheit and maintaining this
temperature for thirty minutes. 105

4. The cheese mass herein described, con-
taining sterilized cheese and sodium citrate.

5. The method herein described of treat-
ing cheese which consists in mixing Camem-
bert cheese' with one to five per cent, by no
weight of cheddar cheese, adding one-tenth

of one per cent, by weight of sodium citrate
and heating the mass for thirty minutes at
a temperature of 170 degrees Fahrenheit.

6. As an article of manufacture, a cheese 115
of the CamenYbert genus, sterilized suf-
ficiently to enable it to keep indefinitely
under ordinary climatic temperatures, said
cheese having a homogeneous texture.

7. As an article of manufacture, a cheese 120
of the Camcmbert genus, so far sterilized

as to enable it to keep under ordinary cli-
matic temperatures, said cheese being in-
closed in a container and having a Tio-
mogeneous texture. 12

8. The method herein described of treat-
ing a cheese mass containing a preponder-
ance of cheese of the ? Camcmbert type,
which consists in heating the cheese mass to

a temperature of about 170 degrees Fiihren- 13

1,389,577

heit and thus melting it, stirring the cheese
mass for about thirty minutes while main-
taining it at said temperature, and pouring
the cheese mass into containers.
5 9. The method herein described of treat-
ing a cheese mass containing a preponder-
ance of cheese of the Camembert genus,
which consists in heating the cheese, actively
stirring it while thus heated, the tempera-

ture being sufficiently high and the heating 10
and stirring being continued for a suf-
ficient length of time to render the cheese
permanently keeping, and then inclosing
the cheese mass in a container.

In testimony whereof we have hereunto 15
signed our names.

LINN EUGENE CARPENTER.

UMER ELLSWORTH ELDREDGE.

4.*-

1,400,171.

J. I. KRAFT.
PROCESS OF PREPARING CHEESE.

APPLICATION FILED ftl. 21, 1921.

Patented Deo, 13, 1921.

Kjwfenlor

James JE. J(r

UNITED STATES PATENT OFFICE.

1,400,1 71.

JAMES L. KRAFT, OP CHICAGO, ILLINOIS.

r.s aw

*{ PROCESS OP PREPARING CHEESE.

Specification of Letters Patent. Patented Dec. 13, 1921.

filed February 21, 1921. Serial No. 446,674.

To all it: horn, it may concern:

Be it known that I, JAMES L. KRAFT, a
citizen of the United States, residing at
Chicago, in the county of Cook and State of
5 "Illinois, have invented or discovered a cer-
tain new and Improved Process of Preparing
Cheese, of which the following is a specifica-
tion.
My invention relates to improvements in

10 process for preparing cheese and has par-
ticular reference to a method of preparing
for sale in convenient units cheese of a nor-
mally solid variety such as " American "
cheese, which has been manufactured accord-

15 ing to the Cheddar or analogous process in
the ordinary country cheese factory.

With respect to the preliminary steps of
my improved process, reference may be had
to Patent No. 1,323,869, issued to' me De-

20 cember 2, 1919, for process for treating
cheese, in which patent I described a method
of remaking from cheese of the character
above referred to, cheeses similar to those
of the Edam or Gowda types. Although

25 the method of manufacturing such cheeses,
as set forth in my previous patent above
referred to, is eminently feasible and suc-
cessful, it will be understood that the de-
mand for Edam and Gowda cheeses is rather

30 limited in this country compared with the
demand for standard American cheese in
other shapes.

It has been recognized for some time that
there would be an extensive market for

35 American cheese put up in relatively small
units if it were possible to manufacture such
units successfully and of such form as to be
convenient to handle by the retailer and con-
sumer without waste. It will be understood

40 that on account of the round or curved shape
of the Ordinary American cheese heretofore
manufactured and because of the presence
of a hard rind unpalatable to most people,
there has been substantial wastage of cheese,

46 which wastage is obviously greater in a small
cheese than in a large one.

Hence, it will be apparent that the prin-
cipal objects of my invention are to prepare
cheese of the type described, in units of

50 such size and shape .that can be readily sold
to the smallest retailer without cutting the
cheese or breaking the package ; to provide
such cheese units so prepared and packaged
that the retailer can cut off and sell to the

65 consumer any desired weight or quantity

while at the same time drying out or spoil-
age of the unsold cheese is practically elimi-
nated; to provide a cheese of the American
variety which shall be free from objection-
able rind or inedible skin ; to provide cheese 60
units which as such shall be practically
odorless and also which will not absorb ex-
traneous objectionable odors; to provide
cheese units which may be stored for pe-
riods of many weeks without substantial 66
drying out or other deterioration or loss of
texture or flavor; to provide a cheese pack-
age which shall be highly attractive in ap-
pearance while at the same time being prac-
tical and convenient to handle, distribute 70
and market both at wholesale and at retail;
to provide an improved process of producing
and preparing such units and in general to
provide an improved product and process of
the character referred to. 75

In the drawings which accompany this
application I have illustrated in a conven-
tional manner a packaged cheese unit pre-
pared according to my invention.

In said drawings 80

Figure 1 is a perspective view of the
empty container, a corner of same being
broken away.

Fig. 2 is a perspective view of the finished
package. 85

Fig. 3 is a perspective view of the block
after removal from the container.

In practising my invention, I employ ini-
tially the preliminary steps of my previ-
ously patented process. However, in view 90
of the fact that according to the present in-
vention I desire and secure an entirely dif-
ferent product, the later steps of the pre-
vious process av.r not followed, an entirely
different process or method being practised 95
for finishing the cheese.
1 In practising my improved process a num-
ber of cheeses of a normally solid variety,
such as Cheddar, selected according to flavor,
percentage of butter fat, condition of cure, 100,
etc., are cut up into small strips or chunks
and comminuted in any suitable grinding
machine. A charge of the ground up cheese
is then introduced into a suitable mixing
and heating vessel, said vessel being prefer- 106
ably provided with a jacket by means of
which steam or circulating hot water may
be employed to raise the temperature of the ,
vessel. The vessel should also be provided
with the necessary stirring devices consist- HO

1,400,171

ing pl-eferably of a set of power driven ro-
tary paddles and a cooperating set of sta-
tionary or oppositely rotating paddles.

The inner receptacle is preferably equipped
6 with a suitable cover to retain heat and also
to prevent undue evaporation of moisture,
it being understood that in order to facili-
tate the practising of the. process and to se-
cure proper texture and consistency of the

10 final product a substantial percentage of
water may be added to the comminuted
cheese during or before the application of
heat. The charge of comminuted cheese in
the receptacle is heated gradually by turn-

16 ing on the steam or circulating hot water
which supplies the outer jacket and during
the application of heat the stirring de-
vices are operated preferably continuously
throughout the duration of the process or

20 until the further application of heat is dis-
continued.

After the heat has been applied for a cer-
tain length of time, for example for from
fifteen to thirty minutes, and the tempera-

25 ture has been raised from the ordinary room
temperature to in the neighborhood of 130
to 150 F., the comminuted cheese mass has
attained a plastic consistency somewhat
like that of ordinary baker's dough, and in

30 order to secure cheese of the finest flavor
and texture the application of heat should
preferably be discontinued when this stage
has been reached. If the heating be con-
tinued further, for instance to 160 or 180

35 F., the rubber-like or doughy character of
the cheese disappears, the fluidity increases
until a creamy consistency results, and the
resulting product, although quite edible and
palatable, does not po'sess the texture which

40 is ordinarily associated with that type of
cheese which is being treated.

It will, of course, be understood that the
handling of the heated material may be
made somewhat easier by carrying the heat

45 a little further than I have indicated, there-
by securing a somewhat more fluid and more
easily handled material. However, from
the standpoint of flavor and texture I have
found it desirable not to exceed a tempera-

50 ture of 150 F.

After the cheese mass has been heated
sufficiently and has reached the desired con-
sistency, the application of further heat is
suspended, the material being now ready

56 for the finishing steps' of the process.

I have in readiness a number of containers
each adapted to hold the desired quantity
of the finished cheese. A convenient pack-
age for many purposes is one which will

60 snugly contain a block weighing .about five
pounds and of cross section such that the
cheese may be cut into slices of the right
size to make ordinary sandwiches. - The
outer container which I use in practising

my invention preferably has rigid sides and 66
in the preferred form shown comprises a
wooden box of the required cubical con-
tent. These boxes are made up in advance,
the covers being left off, and before the
cheese is introduced into the containers the 70
boxes are lined with tinfoil.

Such lining preferably comprises a wide
strip or sheet 10 having flaps 11 long
enough to overlap substantially when folded
over the top of the cheese, end strips 12 75
being also used to cover the ends of the
brick, the lower end of each end piece hav-
ing a part 13 overlapping with the bottom
of the main strip 10 and also having an
upner extension 14, which is arranged to 80
fold over the top of the block and overlap
the upper portions of the said main sheet
10. It will be understood that by the use
of the three sheets of tinfoil comprising the
main sheet 10 and the two end sheets 12, the 35
block of cheese may be completely incased
on all six sides.

Before placing the hot plastic or fluid
cheese into the open box containers the mass
is subdivided into portions of the desired 90
weight, in the present instance five pounds.
Each five-pound batch or unformed mass of
cheese is then introduced directly into the
container and after waiting a few seconds
to permit the mass to flow into the corners 95
of the container, the projecting side flaps
and end flaps of the tinfoil are folded over
the top of the brick. The cover is then
pressed down upon the top of the block and
nailed onto the box, which thus serves as a 100
mold as well as a container for the finished
package. When cooled it is ready for dis-
tribution to the trade or for immediate con-
sumption, if desired.

The tinfoil lining' with which the hot 105
cheese mass comes directly into contact,
sticks to the outer surfaces of the block, and
when the block of cheese contracts slightly,
which occurs on cooling, the tinfoil will fol-
low the brick. Hence, there will be no tend- 110
ency of the tinfoil to stick to the surfaces of
the boards which form the rigid container.

Cheese put up according to my improved
process will keep in a satisfactory manner
without appreciable deterioration for a 115
period of upward of three months, provided,
of course, that it be kept in a reasonably
cool place and in a, reasonably dry atmos-
phere. Also, as an important feature of my
invention, owing to the fact that the process 120
has a, substantial curing effect, the product
is edible and palatable within a few hours
after it has been packaged even if prepared
largely from fresh or uncured cheeses.

The tinfoil coating on the block, although 125
permitting the necessary slight "breathing"
action, substantially prevents evaporation of
the moisture present in the cheese. It also

1,400,171

prevents the cheese from absorbing any ob-
jectionable extraneous odors which may be
present in the wood of the box or in the place
of storage and it also substantially does
5 away with the rather. penetrating cheesy
smell which is usually in evidence where
ordinary cheese is stored.

The package itself is of an attractive and
practical character, and presents many ad-

10 vantages over the previous methods of dis-
tributing cheese to the trade. For instance,
the manufacturer's trade-name or other de-
scriptive data may be branded or printed
on the outside of the box or on the inner

15 covering of the cheese itself. The box is of
such size that the retail purchaser may be
served directly from such package, thereby
insuring against substitution or palming off
of different or inferior product.

20 There is also no waste in selling or serving
the cheese. Usually the customer who goes
into a retail store will purchase not more
than from a half to two pounds of cheese at
a time. It is a simple matter for the re-

25 tailer to pry off the lid of the box and invert
the latter, whereupon by reason of the con-
traction of the brick in cooling and because
of the smooth tinfoil coating, the block will
fall freely from the box, making it possible

30 for the storekeeper to cut off from the end
any desired thickness. It is not necessary
to remove the tinfoil before slicing off the
amounts purchased ; in fact, I prefer not to
disturb the tinfoil for the reason that it is

35 a substantial protection against undue dry-
ing out of the cheese when the block is re-
moved from the container.

It will be manifest that the block pi cheese
iri its tinfoil wrapper presents a highly at-

40 tractive appearance in the show case or other
place where the cheese is displayed for sale.
I find as a matter of fact that retailers of
cheese packaged according to my improved
process are enabled to secure a very substan-

45 tial" increase in price over that which they
can-*ecure for ordinary cheeses of the same
general class from which my improved units
are prepared.

It will be understood that the scope of my

60 invention must be determined by reference
to the appended claims, said claims being
construed as broadly as possible consistent
with the state of the art.

I claim :

1. The improvement in the art of pre- 55
paring cheese of a normally solid variety,
which consists in comminuting cheese which
has previously been manufactured in >a
country factory, stirring and heating the
same until the mass has attained a uniform 60
consistency and is capable of flowing to as-
sume the shape of a container, and inclosing
definite portions of the fluid mass while still
heated in substantially rigid containers lined
with sheet material which will stick to the 65
cheese rather than to the walls of the con-
tainer and will contract with the cheese and
which material is substantially impervious

to moisture.

2. The improvement in the art of prepar- 70
ing cheese of a normally solid variety, which
consists in comminuting previously manu-
factured cheese, stirring and heating the
same until the mass has attained a uniform
consistency and is capable of flowing to as- 75
sume the shape of a container, and inclosing

a definite portion of the fluid mass, while
still heated, in a rectangular mold lined with
metal foil, forming on cooling, a finished
mercantile unit from which the retailer may 80
cut slices or sections of like area and of
different thicknesses to suit the particular
weights desired by the consumer.

3. The improvement in the art of prepar-
ing cheese of the Cheddar genus which con- 86
sists in comminuting cheese which has been
previously manufactured in a country cheese
factory, stirring and heating the same until
the mass has attained a uniform consistency
and is capable of flowing to assume the shape 90
of a container and inclosing a definite por-
tion of the fluid mass, while still heated, in

a rectangular wooden box lined with metal
foil, and permitting the package to cool and
thereby causing the metal foil to stick to the 95
material and contract with same on cooling,
the cooled package constituting a finished
article of merchandise in condition to be
shipped without further boxing and from
which the resultant foil-coated block of 100
cheese may be readily removed by the re-
tailer for the purpose of severing from said
block slices of like area and of different
thickness to suit the particular weights de-
sired by the consumer.

JAMES L. KRAFT.

MILK

patent Subject Author

175,760 Improvement in preparation of Hohland

Koumi ss.

170,003 Improvement in preserving milk Lester

against injury by transporta-
tion.

173,105 Improvement in compositions Barney

for preserving milk.

250,294 Compound for preserving milk Slutz

and cream.

267,043 Preserving milk. Von Hoden

277,352 Method of preserving milk. Scherff

303.421 Apparatus for preserving Meyenberg

milk,

308.422 Process of preserving milk. Meyenberg

327,023 Preservative for milk. Sanborn

358,213 Process of preserving milk. Meyenberg

364,579 Process for preserving milk. Dahl

602,315 Process for preserving milk. Fernandez

713,841 Process for preserving milk. Birchmore

714,510 Process of aerating and pre- Nash

serving milk.

867,641 Apparatus for concentrating Campbell

milk.

929,464 Dipping device for bottles or McGinnis

jars.

994,641 Process of retaining milk in Hansen

fresh condition.

1,000,409 Preserving milk. Howe

1,005,275 Froce&s for treating milk. Mollinger

1,008,063 Process for preserving milk. Pusey

1,069,096 Milk-modifier. Alberty

Date

Apr. 4, 1876.
Nov. 16, 1875.

Feb. 8, 1876.
Nov. 29, 1881.
Nov. 7, 1882.
May 8, 1883.
Nov. 25, 1884.
Nov.25, 1884.
Sept. 29, 1885,
Feb. 22, 1887.
Je. 7, 1887.
Apr. 12, 1898.
Nov. 18, 1902.
Nov. 25, 1902.
Oct. 8, 1907.
Jl. 27, 1909.
Je. 6, 1911.
Aug. 15, 1911.
Oct. 10, 1911.
Nov. 7, 1911.
Aug. 5, 1913.

.1 ,'

,oes

*
iliffi

MILK (Continued!

Patent

Subject

Author

Date

1,073,135 Manufacture of a salutary

drink from dairy residues.

1,080,204 Process for producing casein

preparations.

1,080,920 Manufacture of alimentary

products.

1,057,519 Process for preserving milk.

1,083,659 Process for curdling milk.

1,085,380 '*hey emulsion.

1,091,054 Composition for producing

lactic food products.
1,092,616 Process of treating milk and

milk products.
1,094,380 Process of treating milk and

other liquids.
1,101,044 Fermented-milk food product

and process of making the

same.
1,120,330 Medicated food product.

1,125,692 Method for the utilizing of

skim-milk and in milk
composition.

1,126,429 Process for making casein from

buttermilk.

1,126,734 Desicated milk product and

process for producing same.

1,139,031 Manufacture of artificial

milk.

1,143,516 Method of making a whole-
milk product.

1,157,976 Method of preserving milk and
milk products.

1,159,455 Lacteal mixture and method of
making the same.

1,160,086 Moldable milk product and

method of making the same.

1,175,876 Method of treating milk.

1^178,808 Method of treating milk.
1,181,219 Milk product.

Jolles

Dunham

Muller

Atkins

Brenaike

Downhara

Frederiksen

Wieda

Tait

Thoumaian

Odle
Kitchen

Eilersen

Dunham

Gossel

Dunn

Davis

'.Vie da

Knudsen

Sinclair

Kit chen

Goucher

Sept. 16, 1913.
Dec. 2, 1913.
Dec. 9, 1913.
Apr. 1, 1913.
Jan. 6, 1914.
Jan. 27, 1914.
Mar. 24, 1914.
Apr. 7, 1914.
Apr. 21, 1914.
Je. 23, 1914.

Dec. 8, 1914.
Jan. 19, 1915.

Jan. 26, 1915.
Feb. 2, 1915.
May 11, 1915.
Je. 15, 1915.
Oct. 26, 1915.
Nov. 9, 1915.
Nov. 9, 1915.
Mar. 14, 1916.
Apr. 11, 1915.
May 2, 1916.

MILK (Continued)

Patent

Subject

Author

Date

1,190,369 Process of making artificial

cream*

1,193,477 Food product and method-of pro-

ducing the same.

1,197, 70 Method of preserving milk.

1,200,782 Apparatus for manufacturing

milk.
1,230,091 Pood composition.

1,230,817 Food

1,230,479 Self-preserving acid milk

and process of making the
same.

1,255,483 Process of canning milk,

1,272,035 Milk-food product and method

of making the same.

1,274,218 Process of making and new food

product of milk.

1,274,748 Process of treating milk.

1.274.750 Process of treating milk and

the like*

1.284.751 Process of treating milk.

Bookman

Crary

Laries

Von Bigler

Kitchen

Barnett

Grelck

Start zenbach
Grelck

Turney
Mel sen
Nielsen

ilusaino

Jl. 11, 1916.

Sept. 5i
Oct. 10, tt
Je. 12, 191'*
Je. 19, 1917.
Je. 19, 1917.

Feb. 5, 1918.
Jl. 9, 1918.
Jl. 30, 1918.
Aug. 6, 1918.
Aug. 6, 1918.
NOT. 12, 1918.

19J

UNITED STATES PATENT OFFIC:

ROBERT ROHLAND, OF NEW YORK, N. Y.
IMPROVEMENT IN PREPARATION OF KOUMISS.

Specification forming part of Letters Patent No. 1TS,T6O, dated April 4, 1876; application filed

February 21, 1876.

To all whom it may concern:

Be it known that I, ROBERT ROHLAND, of
the city and State of New York, have in-
vented an Improvement in the Manufacture of
Koumiss, of which the following is a specifi-
cation :

The nutritious beverage made by the Tar-
tars from mare's milk, and known as "Kou-
miss," is possessed of very useful medicinal
properties. The carbonic acid that exists in
the same is produced by fermentation, and it
is difficult to check this fermentation at the
proper time; hence the bottles containing the
same are liable to burst, and the caseine is
lumpy and does not mix uniformly, but has to
be agitated before, being used.

The object 'of my invention is to make the
koumiss complete and uniform, so that there
will not be any change by fermentation, or by
the lapse of a reasonable time between the
manufacture and use of the article. By this
improvement the koumiss is adapted to being
transported, the bottles are not liable to burst,
and the beverage is more palatable than that
heretofore made.

I employ either fresh cow's milk or condensed
milk in the manufacture of the koumiss. If
condensed milk is used I add about four times
its bulk of warm water, and dissolve in it
sugar until, the saccharometer indicates 8.6,
and if fresh milk is used about one-quarter its
bulk of warm water is to be added with the
sugar, the object being to render the liquid of
a composition similar to mare's milk. I now
add yeast in about the proportion of one
ounce compressed yeast, or three table-spoon-
fuls of fresh liquid yeast, to four and a half
gallons, tasteless and colorless yeast preferred,
and stir the same well and place it in a warm
place,, say, G5 to 70 Fahrenheit, and allow
it to ferment, and agitate it from time to time
and skim off the butter and other floating
particles, and allow the fermentation to pro-
ceed eight or ten hours, and filter the liquid
through a clean piece of muslin in order to
remove a part of the caseine, and allow the
fermentation to proceed until it is exhausted.
The liquid is now charged with carbonic-acid

gas in any of the known agitators similar to
those used in the manufacture of soda or min-
eral water, and the material should be sub-
jected to a pressure of about one hundred and
fifty pounds for siphons and fountains, and
fifty to eighty pounds for bottles. This oper-
ation prevents any further fermentation, and
fully saturates the liquid with carbonic-acid
gas. This is very important, as the koumiss
is preserved, and its medicinal properties pro-
moted by the carbonic acid. A uniform
amount of carbonic acid is introduced into
the koumiss, and the pressure will be easily
determined, so that risk of the bottles burst-
ing is prevented.

The koumiss is free from the lumpy dis-
agreeable appearance usual in consequence of
the precipitated caseine, as such caseine is
dissolved fully by the carbonic acid, and the
koumiss remains uniformly liquid, or nearly so.

This koumiss can be kept in any suitable
vessels. It may be bottled like soda-water or
champagne, or it may be drawn off through
siphons or fountains, so as to be convenient
for use as a beverage, with all the effervescing
properties of soda-water, and with the nutri-
tive and medicinal properties of koumiss.

The koumiss may be mixed with milk
charged with carbonic acid, or there may be
sirups and flavoring extracts added, either in
the liquid, or, preferably, into the tumbler re-
ceiving the liquid.

I do not claim the manufacture of koumiss
from cow's milk; neither do I claim the intro-
duction of carbonic acid into milk by agita-
tion.

I claim as my invention

The method herein described of manufac-
turing koumiss by fermentation, and the in-
troduction of carbonic acid, substantially as
set forth.

Signed by me this 16th day of February,
A. D. 1876.

ROBERT ROHLAND.

Witnesses:

GEO. D. WALKER,
CHAS. H. SMITH.

Xnr-.

UNITED STATES PATENT OFFICE,

JOHN H. LESTER, OF NEW YORK, N. Y.
IMPROVEMENT IN PRESERVING MILK AGAINST INJURY BY TRANSPORTATION.

Specification forming part of Letters Patent No. 170, OO3, dated November 16, 1875; application filed

October 26, 1875.

To all wiiom it may -concern:

Be it known that I, JOHN HENRY LESTKE,
of the city, county, and State of New York,
have discovered a iiew and useful Improve-
ment in the Method of Preserving Milk from
Injury by Transportation ; and I hereby de-
clare that the following is a full, clear, and ex-
act description thereof.

Heretofore it has been found impossible to
transport milk for any considerable distance
in warm weather for two reasons: the jolt-
ing of the vehicles of transportation keeps up
such constant agitation that the milk is soon
churned; contact with the atmosphere speed-
ily sours it.

1 obviate both these causes of destruction
by so compressing the milk, by the aid of a
force-pump or other means, within a strong
and air-tight can, that the milk becomes so
nearly a solid body as practically to prevent
all movement. This, however, does not pre-
vent the rising of the cream, which form is
perfect in flavor, and not inferior to cream
formed in the ordinary way, while the milk
left after its removal is thought to be better
than other milk which hits traveled any dis-
tapcc, and in such manner that the milk and
cream will be churned together. I have
found from twenty to sixty pounds to the
square inch pressure produces the desired re-
sult. However, I do not limit myself to just

this, my main idea being to prevent the move-
ment of the milk as-much as possible within
the vessel.

It is one of the advantages of my process
that this natural action is not interfered with
or disturbed, but goes on during transporta-
tion, just as if the milk were at rest in a dairy.
If the temperature of the car in which it may
be is as low as in a dairy, it will keep as long.
By this process injury of the milk by electric-
ity is also completely prevented.

I do not confine myself to the use of cans
such as are now commonly used in the trans-
portation of milk, but propose to use vessels
of any kind so constructed as to admit of the
desired amount of pressure, and afford the
greatest convenience and economy.

What I claim, and desire to secure by Let-
ters Patent, is

The process herein described for preserving
milk against injury by transportation or other-
wise, which consists in forcing milk into an
air-tight vessel, thereby presenting, as nearly
as possible, a body immovable within the re-
ceptacle containing the same, substantially as
specified.

JOHN HENRY LESTER.

Witnesses :

S. J. GORDON,
JOHN W. RIPLBT.

113,105"

UNITED STATES PATENT OFFICE.

W. SCOTT BARNEY, OF BALTIMORE, MARYLAND.
IMPROVEMENT IN COMPOSITIONS FOR PRESERVING MILK.

Specification forming part of Letters Patent No. 173,105. dated February 8, 1876; application tiled

August 30, 1875.

To all ichom it may concern:

Be it known that I, W. S. BARNES, of Bal-
timore, State of Maryland, have invented cer-
tain new and useful Improvements in Pre-
serving Milk; and do hereby declare that the
following is a full, clear, and exact description
thereof.

The nature of my invention consists in a
new, cheap, and simple process for preserving
milk sweet and fresli for a limited period by
the addition to the same of a few simple
chemicals that shall prevent the milk from
becoming sour, but shall not injure the milk
as an article of food, nor be in the slightest de-
gree detrimental to the health of the consum-
er. All dealers and consumers of milk under-
stand and appreciate the difficulties attending
their efforts to preserve milk sweet even for
a few hours during the summer season, and
when brought from a distance is often found,
upon its arrival, unflt for delivery to consum-
ers, thereby entailing great loss upon the pro-
ducer and serious inconvenience to the public.

My invention will, to a great extent, over-
come all the above-named objections and dif-
ficulties, and has no objectionable features, as
the chemicals in the quantities used are not
detrimental to health ; but sour milk is when
fed to infants, and is decidedly unpalatable to
adults.

In order to enable others skilled in the art

to make and use my invention I will now pro-
ceed to describe the manner in which the
same may be carried into effect.

1 dissolve in a sufficient quantity of water
the following-named ingredients, and add the
same, when thoroughly dissolved, to thirteen
gallons of milk, or in the same proportion for
a greater or less quantity : Salt, (chloride of
sodium,) three ounces ; sugar, (saccharum,)
four ounces ; saleratus, (bicarbonate of pot-
ash,) one ounce; saltpeter, (nitrate of potassa,)
one- fourth ounce.

I do not confine myself to the exact propor-
tions in the above formula, as the proportions
may be varied somewhat.

Having thus fully described my invention,
what I claim as new, and desire to secure by
Letters Patent, is

The within-described composition for the
prevention of souring of milk, the composi-
tion consisting of salt, sugar, saleratus, and
niter, substantially in the proportions speci-
fied.

In testimony that I claim the foregoing I
have hereunto set my hand and seal this 30th
day of August, 1875.

W. SCOTT BARNEY.

Witnesses:

GEO. H. MELLEN,
E. L. SCHMIDT.

UNITED STATES PATENT OFFICE

FRANK M. SLUTZ, OF KANSAS CITY, MISSOURI.
COMPOUND FOR PRESERVING MILK AND CREAM.

forming part of Letters Patent No. 250,294, dated November 20, 1881.

Application filed September 10, 1881. (No specimens.)

To all whom it may concern .'

Be it known that I, FRANK M. SLUTZ, a citi-
zen of the United States, residing at Kansas
City, in the county of Jackson and State of
5 Missouri, have invented certain new aurl use-
ful Improvements in Compositions for Preserv-
ing Milk and. Cream ; and I do hereby declare
the following to be a fall, clear, and exact de-
scription of the invention, such as will enable

10 others skilled in the art to which it appertains
to make and use the sam.

My invention relates to a new and useful
composition forprcservUiK uiilk aiwl <-,fnH,
whereby it will remain swee.ti and pure from

15 thirty-six to forty-eight hours longer than will
milk without the preservative added, and
which composition will not affect any of the
beneficial properties of the milk in the least.
In boiling it does not separatc.while it freezes

20 better in the manufacture' of ice-cream than
milk without the composition.

My composition consists of the following in-

gradients, combined in about the proportions

stated, viz: sixty grains baking-soda, eighty

25 grains common salt, eight grains burnt su-
gar dissolved in small quantity of water, twen-
ty grains cream-tartar, five grains of saltpeter
dissolved in gilLof water, one-half pound of
good white sugar. Dissolve the above corn-

30 position in pure water, and add to ten gallons
sweet milk or cream.

In cities where milk is necessarily kept for
a number of hours before delivery to .custom-
ers, and is often shipped long distances to

35 wholesale dealers, my improved composition
will prove of great value, as it will enable the
consumer to be furnished with pure sweet milk
that may be kept over night.

My improved composition will have a tend-
ency to drive out of the market "chalk and 40'
water "and injurious adulterations, by enabling
large dealers to ship in pure milk from longer
distances, and keep it sweet for a longer time.

In fresh, warm milk there is a great amount .
of animal heat, and On this account in warm 45
weather milk '-taints" or sours very quickly,
and cannot be canned or put into closed vessels
until after it is cooled. Experience has dem-
onstrated that the cream-of-tartar has the ef-
fect of counteracting this tendency to taint, 50
wbi4e th* small quantity oscd wiH not coagu-
late the milk, and if it be added to the com-
pound the compound may be put into the milk
while it is yet warm, thereby obviating the ne-
cessity of artificially cooling the milk. 55

I am aware that a chemical preparation for
preserving butter and meat consisting of the
following ingredients: common salt, twelve
parts; saltpeter, three parts; loaf-sugar, four
parts; soda, one part; water, one hundred and 60
thirty-seven parts, is old, and such I distinctly
disclaim as not of ray invention.

Having thus fully described my 'invention, I
claim and desire to secure by Letters Patent

The herein-described composition for pre- 65
serving milk and cream, consisting of soda,
common salt, burnt sugar, cream-tartar, salt-
peter, and white sugar dissolved in water, sub-
stantially in about the proportions specified.

In testimony whereof I affix my signature in 70
presence of two witnesses.

FRANK M. SLUTZ.

Witnesses:

JOHN W. BBEBE,
WM. B. TEASDALE

UNITED STATES PATENT OFFICE.

HBINRICH W. L. OTTO VON RODEN, OF HAMBURG, GERMANY.
PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 267,043. dated November 7, 188?.

4pplic*tioo filed JUrott 15. 1682. (No specimens.) Patented in England November 14, 1881, No. 4,982. '

To all whom it. may concern:

Be it known that I, HEINRICH WILHELM-
LTJDTOG OTTO VON llODEN, a subject or the
Emperor of Germany, residing at Hamburg,

'f 5 in the German Empire, bave invented certain
new and useful Improvements iu Preserving
Milk; and I do.herebydeclare that the follow-
ing its 'a full, clear, and exact description of the
invention, wtovcn wiTt enable others skilled m

f o the art to which it appertains to make and use
the same.

Heretofore milk has been preserved either
rn a condensed state or by adding antiseptic
chemicals. Both methods injure tbe taste of

5 milk thus preserved, whiclrcan very seldom
be used to replace ffesh milk.

Tb^ object of my invention is to preserve
milk in such a manner as not to alter its taste
and to leave it in such a degree of liquidity

ao as to allow its immediate use after opening the
bottles or vessels containing such milk.

To cany my invention into effect "I strain
fresh milk, directly after milking, and till it
in glass bottles, or other vessels, with the pre-

25 caution of not filling full. the entire interior of
the bottle, but leaving it empty about, one-
sixth. Then I add some fine salad-oil, just
enough to cover the surface of the milk about
one-twelfth of an inch, and heat the bottles

30 prepared in this manner about half an Iionr in

a, yv'JNM bath. .The heat must v be regulated

in such a manner as .not to be les,s than 158

and not more ^tban 176 Fahrenheit. Then

the fire is removed and the water iu the

bath slowly cooled to 304. After taking 35
away the oil from tbe milk by means of a si-
phon or a glass syringe, or by any other con-
venient apparatus, the bottles are closed by
good- plugs, either of cork or rubber, which
should -be fastened with wire. Then the 40
closed bottles are heated again in the water
bath during an hour to 194 to 208 of Fahreu-
heit, a-nd at last cooled in the bath to 86.

I do not limit myself to tbe application of
salad-oil, but any other equivalent thereof 45
may be used which will protect the surface of
the milk against the entry of air after remov-
iug the air .contained iu tlus/resh milk by
heating, as above described, only the natural
film of butter, which is produced iu he'atiug 50
milk being excluded to form an object of my
invention; alsb, any other means of heating
the vessels to the mentioned degrees may be
employed which will replace the water bath
iu a satisfactory manner. 5;,

Having thus fully described my invention,
what I desire to claim and secure by Letters
Patent is

In the process of preserving milk by bot-
tling, tte method of excluding air prior to 60
sealing, which 'consists in covering the- Dtilk
with a film. or layer of edible oil during the
first beating, then removing the same, settling,
and reheating.

HEINRICH WILHELM LUDW1W OTTO n

Witnesses:

J. W. BAILEY,
ALEXANDER SPECHT.

UNITED STATES PATENT OFFICE.

EDUARD SCHERFF, OF WENDISCH BTJOHHOLZ, PRUSSIA, GERMANY.
METHOD OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 277,352, dated May 8, 1883.

Application filed Jane 23, 1833. (No specimens.) Patented in Germany February 20, I860, No. 15.341 ; in France April 7, 18HI,

No. 142,183, and in England February 14, 1883, No. 717.

To all whom it may concern:

Be it known that I, EDUARD SCHERFF, a
subject of the King of Prussia, residing in the
town of Wendisch Buchholz, have invented
5 certain new and useful Improvements in the
Preservation of Milk, (tor which I have re-
ceived Letters Patent in the German Em-
pire, No. 15,341, bearing date February 20,
1880, ami in France, No. 142,183, bearing date

10 April 7, 1881 ;) ami 1 do hereby declare that
the following is a full, clear, and exact descrip-
tion of the invention, which will enable others
skilled in theartto which it appertains to make
and use the same.

15 My said invention relates to improvements
in the preservation of milk.

According to my German Patent No. 15,341
I employ the following method : Gold milk is
filled in bottles and closed by means of a cork,

20 which is cut off level with the mouth of the
bottle, and adisk of cork of such size laid over
the mouth of the said bottle that the mouth of
the bottle is well covered, when the said disk
is pressed firmly on the mouth of the bottle by

25 means of one of the well-known lever-stopping
devices. The bottles are now placed in aa up-
rightcylindrical receptacle provided with ther-
mometerand manometer, the bottom and sides
of which are provided with a serpentine tube.

30 The bottom of the receptacle is covered with
water, and the receptacle is then hermetically
closed. Steam of more than two atmospheres'
pressure is admitted at the lower part of the
coil or serpentinetube,sothat the water israp-

35 idly brought to the boiling-point and heats the
said coil or serpentine tube, so that the steam
produced near the same can ascend, where the
said steam is condensed by con tact wi th the cold
milk until the temperatures of the source of the

40 heat and of the milk are uniform. As soon as
a pressure of two atmospheres is reached the
steam is cut off, so that the milk is subjected
to a steam and air bath of about 100 centi-
grade temperature. If cold water is now ad-

mitted through the serpentine tube or coil, the 45
manometer will in a short time show no extra
pressure, during which time the bottles are
slowly cooled. This produces a difference in
pressure, so that the milk is so forced through
the pores of the cork, which were opened by 50
the preceding operation, that the said milk
penetrates to the surface of the said cork,
where butter is deposited and albumen pre-
cipitated through the tannin of the cork. The
bottles are now removed from the apparatus 55
and placed in a cool position. The milk cools,
and air enters through the cork into the vacu-
ous space so created, from which said air the
sporules or germs are so perfectly filtered that
the milk cannot be spoiled or injured thereby. 60
The cork closure filters the sporules or germs ;
but as they remain in the said cork disk they
would germinate rapidly and find their way
through the cork. For this reason the cork
disk, and the germs or sporules with the same, 65
is removed, and the entrance of all further
spores prevented by immediately coating the
cork with paraffine.

Having now described niy said invention and
the means of carrying the same into effect, 1 70
desire it to be understood that what I claim,
and desire to secure by Letters Patent, is

The process of preserving milk, which con-
sists insubjectingsuch milkin a tightly-corked
receptacle in boiling water, then cooling the 75
milk by cold water, or otherwise, forcing the
cream through the cork, whereby the albumen
is precipitated, reducing the temperature still
further, whereby a vacuum is produced in the
bottle and air permitted to enter, such air be- 80
ing filtered by passing through the cork which
closes the bottle, and then coating the said
cork with paraffine, substantially tor the pur-
pose set forth.

EDUARD SCHEKFEr

Witnesses :
J. L. BIBO,
EDWIN A. BBYDGES.

(No Model.)

J. MEYENBERQ.

APPARATUS FOR PRESERVING MILK.

No. 308,421. Patented Nov. 25, 1884.

UNITED STATES PATENT OFFICE.

JOHN MElfENBEBG, OF ST. LOUIS. MISSOURI.
APPARATUS FOR PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 308,421, dated November 25, 1884.
Application Hied February Hi, 1884! (No model.)

To all whoitt: it inay concern :

Be it known that I, JOHN MEYENBERG," of
the city of St. Louis, iu the State of Missouri,
have invented a certain new and useful Ini-
5 provement in Apparatus for Preserving Milk,
of which the following is a full, clear, and ex-
act description, reference being had to the ac-
companying drawings, forming part of this
specification, and in which

10 Figure 1 is a side view of the condenser.
Fig. 2 is a longitudinal section of same. Fig.
3 is an end view. Fig. 4 is a transverse sec-
tion taken on line 4 4, Fig. 2. Fig. 5 is a simi-
lar view4aken on line 5 5, Fig. 2, and Fig. 6

15 is a similar view taken on line G 0, Fig. 2.

The milk is put into cans of desired sixes,
which are hermetically sealed and placed in a
frame, H, (see Figs. 2' and 5,) which consists
of bars connected by beads II'. This frame

20 is inclosed by a cylinder,-!, held in supports
I'. One end of the frame is supported within
the cylinder on friction-rollers J, jourualcd
in one head of the cylinder. (See Fig. 2.) The
other end of the frame is supported on one

25 end of a driving-shaft, L, passing through the
other head of the cylinder. The outer end of
the shaft is supported in a journal-box, M, on
a standard, M . . On this shaft are two loose
driving-pulleys, O O', one of them being large

30 and tbe other small, and both of them being
provided with notches or teeth O 1 , to engage a
eliding clutch, P, arranged to turn with the
shaft. Both pulleys are provided with driv-
ing-belts, and by connecting one or the other

35 of them to the shaft by the sliding clutch the
frame H may be turned fast or slow, as de-
sired. The frame H can be removed from the
cylinder, to be filled with cans, through an
opening which can be closed by a door, Q,

40 held in place by a swinging frame, T, and a
screw, T'. The interior of the cylinder may
be heated by steam passing through pipe or
pipes U, and may be cooled by air entering
through pipes V. Before the cans are placed

45 in the frame H they are immersed in water

and the milk cooieu 10 a temperature ot
about 35. The milk may be pqt into open
cans and cooled off and then be put into tight
cans, as stated. The tight cans should not
be quite filled with the milk, so that the milk 50
can move when the frame H is turned. It
is better that the cans should have very lit-
tle, if any, contact one with another in tbe
frame H. When the cans are put in the frame
and the cylinder closed, the frame being sup- 55
ported within the cylinder, as shown in Fig.
2, steam is admitted to the pipe or pipes U,
heating the interior of the cylinder. The frame
is simultaneously turned slowly, about two or
three revolutions per minute. This is con- 6c
tinued about thirty minutes, (the temperature
should not exceed 218 to 228,) and then the
steam is turned off and the pipe or pipes U
cooled by water being passed through them
or it. At the same time air is admitted to the 65
interior of the cylinder through the pipes V.
The frame is then turned quickly for fifteen
minutes, more or less, during which time the
milk is cooled to a temperature of 25 or 30.
The cans are then taken out and examined to 70
see if there is any leakage, which will show
whether or not they were hermetically sealed.
The cans can then be stored -away and the milk
will keep good for years.
I claim as my invention 75

1. The combination of the revolving frame
adapted to. receive cans, the outer inclosing-
cylinder, and theairami steam pipes, arranged
and operating substantially as and for the
purpose set forth. 80

2. The combination of the 'revolving frame
H, cylinder I, surrounding the frame, steam-
pipes U within the cylinder beneath the frame,
air-pipes entering one end of the cylinder.and
adoor at the other end of the cylinder, through 83
which the frame passes, as set forth.

JOHN MEtfENBERG.
In presence of
' GEO. H. KNIGHT,
SAML. KNIGHT.

UNITED STATES PATENT OFFICE.

JOHN MEYENBEEG, OF ST. LOUIS, MISSOURI.
PROCESS OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 308,422. dated November 25, 1884.

Application filed July 9, 1884. (No specimens.)

. To all whom it may concern:

Be it known that I, JOHN MEYENBEEG, of
the city of St. Louis, in the State of Missouri,
have invented a certain new and useful Jni-
5 provement in Process of Condensing Milk, of
which the following is a full, clear, and exact
description.

In carrying my invention into effect I hoat
the milk as it comes from the cows with steam

ID out of contact with the milk, the milk being
stirred and exposed to the air until about one-
sixth of its volume is evaporated. Next th>;
'nil is cooled out of contact with the air by
cold water, while the stirring is continued, the

15 milk of course being oat of contact with the
water. Next all vapors and air that might be
generated nre withdrawn from the milk by
exliaustk.j. This operation prevents all
changes or the formation of germs of fermenta-

20 tion. The milk is next cooled down to from 100
to 105 Fahrenheit. Then it is twice strained
and condensed to the desired consistence un-
der vacua- t-o from one-fourth to one-half of its
original volume, until the condensing opera -

25 tiou is finished, to prevent contact of the milk
with the atmosphere, for the purpose set forth.
After this operation the milk is drawn off and
cooled by cold water; (and while being con-
tinually stirred) down to from 50 to (0 Fahr-

30 enheit. After this the milk is put into tight
cans of different sizes, as demanded by the trade
or customers may want it, being careful not
to fill them completely, as there is some room
needed in the can for the motion of the milk

35 in the next process. The cans are then her-
metically sealed and continually agitated by
revolving them, and heated by steam to not
over 240 Fahrenheit, kept at that tempera-
ture for a sliort time, and then cooled down

40 with cold air to ' tut t!0" Fahrenheit. This
last cooling prout-ss must 1m done quickly.
After this the cans are examined to discover
if all are air-tigh', and if so are then ( "eady
for the market.

45 Tarn aware that milk to be preserved and
condensed has been heated beneath the boil-

ing point of 212 Fahrenheit, to fit it for evap-
oration in vacua.

I am also aware that the milk has been
stirred while being heated. 50

I am also aware that milk has been put into
cans, hermetically sealed, anil heated while the
cans have been revolved. Such steps in the
process, therefore, I do not claim, broadly.

1 claim as my invention 55

1. The process for condensing and preserv-
ing milk herein described, which consists in
heating the milk by steam out of contact
therewith while the milk is exposed to the air
and stirred, until about one-sixth of its volume 60
is evaporated, then cooling the milk while the
stirring is continued and the vapors aud air
are being drawn off by exhaustion, continuing
the cooling down to about 100 or 105 Fahr-
enheit, then straining it,then condensing it in 65
vacua down to about one half or one fourth of
its original volume, then cooling it down to
about 50 or 00 Fahrenheit, while still stirring

it, and finally canning it, as set forth.

2. The process tor condensing and preserv- 70
ing milk herein described, which consists ip
heating the milk by steam out of contact there-
with while the milk-is exposed to the air and
stirred, until about one-sixth of its volume is
evaporated, then cooling the milk while the 75
stirring is continued and the vapors and air
are being drawn off by exhaustion, continu-
ing the cooling down to about 100 or 105
Fahrenheit, then straining it, then condensing

it in iwitti down to about one-half or one- 80
fourth of- its original volume, then cooling it
down to about 50 or. <!() Fahrenheit- while
still stirring it, then canning it without quite
filling the cans, then hermetically s aling the
cans, agitat ing the cans of milk while exposed 85
to lieiit of not more than 210 Fahrenheit,' and
finally cooling them down to from about 50 to
(K) Fahrenheit, as set forth.

JOHN MKENBEKG.

In presence of--
(.JKO. 11.
SAM i,. K\]<;in.

r,ot3

UNITED STATES PATENT OFFICE.

SAMUEL SANBOEN, OF SAN FEANCISCO, CALIFORNIA.
PRESERVATIVE FOR MILK.

SPECIFICATION forming part of Letters Patent No. 327,023, dated September 29, 1SS5.

Application filed May 27, 1885. fNo specimens.)

To all whom it may concern:

Be it known that I, SAMUEL SANBORN, a
citizen of the United States, and a resident of
the city of San Francisco, county of San
5 Francisco, and State of California, have in-
vented a new and useful composition of mat-
ter for the purpose of preserving milk; and I
hereby declare the following (o be a full, clear,
and exact specification thereof.

10 My composition consists of the following in-
gredients: sugar, salt, nitrate of potash, soda,
hyposulphite of soda,and sulphite of lime, to
be combined in about the following propor-
tions: sugar, six pounds; salt, two pounds;

15 nitrate of potash, four ounces; carbonate of
soda, one ounce: hyposulphite of soda, three
ounces; sulphite of lime, two ounces. All
of these are to be dissolved in sufficient water
to make the whole amount to three gallons of

20 the preservative. One gill of this preserva-
tive will keep three gallons of milk for sev-
eral days in very warm weather.

The sugar and salt, when used in the pro-
portions in which I use them in my preserva-

25 tive, take away the peculiar taste that would
be present in the milk were the other ingre-
dients used without the sugar and salt.

I am aware of a preservative patented by
William Boss, January 1, 1867. and bearing
the number 60,942; but I find that my pre- 30
servative will keep milk sweet much longer
than Boss's, from the fact that my preserva-
tive contains hyposulphite of soda and sul-
phite of lime, which Boss's does not, and the
particular proportions in which Icombinethe 35
ingredients in my preservative causes the
elements to so act upon each other that no
unpleasant taste is produced in the milk.

Having thus described my invention, what I
claim as new, and desire to secure by Letters 40
Patent, is

The preparation for keeping milk sweet,
consisting of sugar, salt, nitrate of potash,
carbonate of soda, hyposulphite of soda, and
sulphite of lime, in the proportions substan- 45
tially as herein described.

In witness whereof I have hereunto set my
hand.

SAMUEL SANBOEN.

Witnesses:

JOHN DIXON,
CLARENCE SANBOBN.

. '- fj'.:.

">* ;';'*>-.

UNITED STATES PATENT OFFICE.

JOHN MEYENBERG, OF HIGHLAND, ILLINOIS.
PROCESS OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 358,213, dated February 22, 1887.

Application filed Jnuc 12, 1866. Serial No. 504,987. (No specimens.)

To all whom it may concern:

Be it known that I, JOHN MEYENBERG, of
Highland, in the county of Madison and State
of Illinois, have invented certain new and use-
5 ful Improvements in Processes of Preserving
Milk, of which the following is a specification.
This invention relates to an improved pro-
cess of preserving milk after the same has
been condensed in vacua and canned ; and the

to invention consists of the process herein de-
scribed of preserving milk after condensing
the same in vacua and canning the same by
subjecting the cans in a hermetically-closed
chamber to a vacuum by exhausting the air,

15 then subjecting them to an air-pressure of
about two atmospheres, next heating the air
in the chamber by admitting steam to a tem-
perature not exceeding 235 Fahrenheit while
rotating the cans, and finally quickly cooling

20 the same.

Heretofore milk was subjected to a much
higher temperature than I use. In the pro-
cess used heretofore the milk was boiled a con-
siderable length of time in the open air until

25 it was reduced about one-sixth of its volume.
It was then cooled slowly to about 100 Fahr-
enheit and then brought into the vacuum-pan.
This process requires much time, gives the
milk a yellowish color and a peculiar taste.

3 For preserving the milk it has been customary
heretofore to use hot water, in which the milk-
cans were placed and heated,and also by which
the milk was heated to about 240 Fahrenheit,
kept at this temperature for about twenty min-

35 utes, and agitated.

In carrying out my invention, the milk in
its fresh state is boiled and condensed in vacuo
to a suitable consistency. The milk is then
slowly cooled and placed into cans of larger

40 or smaller size, as required by the trade, which
cans are then hermetically sealed in the usual
manner. They are next placed into a drum
to which rotary motion can be imparted, which
drum is located in a hermetically-closed cham-

45 ber. This chamber is connected to an air-
pump of simple construction, which can be used
as a suction and force pump, and the same
worked as a suction-pump until a vacuum of
about two atmospheres is established in the

chamber. The cans are subjected to this press- 50
ure for some time for the purpose of testing
them as to their being properly closed. Any
leaking cans are removed, so that only her-
metically-closed cans are subjected to the pro-
cess. The air -cock of the chamber is then 55
opened and air forced into the chamber by
the air-pump until a pressure of about two
atmospheres is produced in the same. This
pressure also serves for testing the tightness
of the cans, as by the exterior pressure any 60
imperfectly - closed or leaking cans can be
readily discovered and removed. The air in
the chamber is then slowly heated by admit-
ting a sufficient quantity of steam into the
same until a temperature of about 230 to 235 65
Fahrenheit is obtained in the chamber, care
being taken that this temperature of 235 Fah-
renheit is not exceeded. "While exposed to
this temperature the cans are rotated by the
drum and exposed to said temperature for 70
about twenty - five to thirty minutes, after
which they are quickly cooled by admitting
water or other cooling medium.

By the thorough testing of the cans, which
is accomplished by exposing the same first to 75
a vacuum and then to an air-pressure of two
atmospheres, they are fully tested as to their
tightness. Any imperfectly-sealed cans are
excluded from further treatment and carefully
sealed, so as to be subjected to the vacuum 80
and air-pressure with the next set of cans. The
temperature of 235 Fahrenheit, to which the
cans are exposed, is sufficient to destroy the
fermenting germs contained in the same, while
the milk is not burned and spoiled, which would 85
be the case if a higher temperature than 235
Fahrenheit would be employed. By this tem-
perature no "burned" taste is imparted to the
milk, and the original color, smell, and taste
of the same retained. Milk thus condensed 90
without sugar can be preserved for any length
of time and shipped to any climate without
undergoing any change in color and quantity.

Having thus described my invention, I claim
as new and desire to secure by Letters Patent 95

The process herein described of preserving
milk after the same has been condensed invacuo,
which consists in subjecting the cans in a her-

358,213

metically-closed chamber to avacuam of about
two atmospheres pressure; secondly, subject-
ing them to an air-pressure of about two at-
mospheres; thirdly, heating the air in the
5 chamber to a temperature not exceeding 235
Fahrenheit while continually rotating the cans,
and, finally, quickly cooling the milk, substan-
tially as set forth.

In testimony that I claim the foregoing as
my invention I have signed my name in pres- 10
ence of two subscribing witnesses.

JOHN MEYENBERG.

Witnesses:

JULES A. EOHR,
BERNART SIDLER.

UNITED STATES PATENT OFFICE C

KRISTIAN GERHARD DAHL, OF DRAMMEN, NORWAY.
PROCESS OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 364,579, dated June 7, 1887.

Application died October 4, 1886. Serial No. 215.2S5. (No specimens.) Patented in England August 2(i. 1886,No. 10,903; in
France September 14, 1886, No. 178,501; in Belgium September 14, 1886, No. 74,528; in German}- September 14, 1886, No. 39,796;
in Ciinailn, October 13, 1886, No. 25,115, and in Anstria-JIunsary January 23, 1887, No. 3(i,H20.

To all whom it may concern:

Be it known that I, KRISTIAN GERHARD
DAIIL, a subject of the King of Sweden and
Norway, residing at Dram men, Norway, have
;; invented certain new and useful Improvements
in a Process for Preserving Milk, (for which
Letters Patent have been granted in Great
Britain, No. 1 0,903, dated August 26, 1886; in
Prance, No. 178,501, dated September 14, 1886;

10 in Belgium, No. 74,528, dated September 14,
1880; in Germany, No. 39, 796, dated September
14,1886; in Austria-Hungary, No. 36,626, dated
January 23, 1887, and in Canada, No. 25,115,
dated October 13, 1886;) and I do hereby de-

1 5 clare that the following is a full, clear, and ex-
act description of the invention, which will
enable others skilled in the art to which it
appertains to make and use the same.
Through the researches and experiments of

20 Pasteur and others it has for several years
been known that the developed living organ-
isms in milk arc destroyed at a much lower
temperature than the germs ofsuch organisms.
The object of this invention is to provide

25 means whereby milk may be preserved indefi-
nitely without rendering it unpalatable by
treatment at high temperature, without con-
densing the same, and without mixing there-
with a preservative of any kind.

30 After extensive experiments,extendingover
a period of several years, I have found that
milk can be preserved by treating it at such
temperatures as will not render it unpalatable,
although these temperatures are not sufti-

35 cii-ntly high to destroy the germs of the mi-
crobe or organisms, yet they are high enough
to destroy the living microbes or organisms
present.
I have found that I can destroy the living

40 microbes,aswell as their germs, by treating the
milk under occlusion of atmospheric airby first
heating it to that degree that will destroy the
living organisms, then lowering the tempera-
ture to that point which is most conducive to

45 the development of the germs into living or-
ganisms, to be again destroyed as before, and
repeating this operation to insure the entire
destruction of all the germs contained in the
milk, which may then be kept indefinitely, of

50 course under occlusion of atmospheric air,
without the admixture therewith of a pre-
servative agent. .

The invention therefore consists, essentially,
in the process of treating milk under occlusion
of atmospheric air at such temperatures as will 55
destroy the living organisms therein, then
bringing the milk to a temperature that is
most conducive to the development of the
germs into living organisms, allowing the milk
to stand at such temperature to develop the fo
gerir.s,and then increasing the temperature to
destroy the living organisms developed, and
repeating this operation once or twice, sub-
stantially as hereinafter described, and as set
forth in the claims. 65

The milk as it comes from healthy cows is
strained and cooled down at once to about 10
or 15 centigrade in vessels intended for trans-
port from the stable or other place, to the fac-
tory where the milk is to be treated. In the 70
factory I put the cooled milk into the vessels
in which the milk is supplied to the consumer.
I prefer to put the cooled milk into small flat or
shallow carefully-cleaned "tins" orboxesmade
of tinned iron and which are only used once; or, 75
I may put the milk into larger vessels, which,
when used, are returned empty to the factory for
refilling. Theselarger vessels are by preference
square in section, and having two opposite
sides bulged in slightly for the purpose of mak- 80
ing allowance for expansion caused by increase
of temperature. If I use the large vessels, I
first carefully clean them and then dry and
heat them in a hot-air chamber at about 150
centigrade for about one and one-half hour, 85
which drying may be done the day before the
treatment begins, the vessels being kept there
till wanted; or they may meanwhile be keptin
a place where the air is perfectly pure and
cool, and hence free from germs of living or- 90
ganisms.

The aforesaid small or large vessels, having
been filled with the cooled milk, are then at
once hermetically sealed and exposed to a tem-
perature of about 70 centigrade in a suitable 95
heating -vessel for the space of about one and
three-fourths hour, whereby the bacteria con-
tained in the milk are, as I believe, killed. I
then cool them down to about 40 centigrade,
and keep them at that for about one and three- 100
fourths hour for the purpose of quickly devel-
oping the remaining germs,as I believe, where-
upon they are quickly heated up to about 70
centigrade for the purpose of killing the de-

364,579

veloped germs or bacteria, as I believe. I
Lave found it advisable to repeat this opera-
tion ouce or twice. The last heating to 70
should, however, only be for about half an
5 hour. There may then be some remaining or-
ganisms which, however, as I believe, arc not
so much developed as to have formed any
germs, and these organisms are killed by rais-
ing the temperature to 80 or 100, which

10 maximum must be kept for about one-half or
three-fourths hour. The milk is now, as I be-
lieve, free from living bacteria and germs of
same. The vessels are then cooled down to
15, or less.

15 For the purpose of ascertaining and regu-
lating the temperature with large tins I use a
tin of the same size filled with water and fitted
with a thermometer. The time is reckoned
from the moment that the thermometer shows

2c the right temperature. For small tins this is
unnecessary.

I may add that whether my aforesaid theory
is right or wrong, one thing is certain viz.,
that the milk so treated will keep, and that re-

25 suit has not heretofore, to my knowledge,
been obtained; and I have, moreover, done
this with varying quantities of milk up to
fifty liters. The time which the aforesaid pro-
cess or alternating treatment takes varies

30 slightly in accordance with the size of the ves-
sels, and may, with the larger vessels, be per-
formed in about nine hours. The tempera-
tures given must, however, be adhered to, else
the process is a failure.

35 In order quickly to bring the temperature
down to 40, the cooling- water must evidently
be much colder than 40, and when the tem-
perature approaches the 40 I let steam into
the heating- vessel until the temperatures in it

40 and in the tins become alike. If I, for in-
stance, heat from 40 to 70, I accelerate this i

process by sending up the temperature in the
heating-vessel to about 80, and then regulate
by means of the aforesaid thermometer; but
with small tins the thermometer is superflu- 45
ous, as the tins quickly acquire the same tem-
perature as the liquid in which they are im-
mersed in the heating-vessel.

By using milk-vessels with flat sides or ends,
the expansion caused by increase of tempera- 50
ture is allowed for, and I also gain the impor-
tant advantage that if an expansion should
take place after the process is completed it
would indicate that the process in that case,
from some carelessness or accident, was a fail- 55
ure, because gas-pressure had been produced
in the vessel, and I may thus reject such tins
and prevent disappointment of the consumer.

Having fully described my invention, what
I desire to claim and secure by Letters Pat- 60
cut is

The herein-described process of preserving
milk, which consists in first cooling the freshly-
obtained milk to about 10 or 15 centigrade,
then subjecting the same to the following 65
treatment nnderocclusion of atmospheric air,
to wit: first heating to about 70 centigrade
for about one and three-quarters hour, then re-
ducing the temperature to about 40 centi-
grade, and keeping same at that temperature 70
for about the same period of time, and repeat-
ing this treatment, the last heating lasting for
about one-half an hour, then subjecting the milk
to a temperature of from 80 to 100 centi-
grade for about one half an hour, and finally 75
reducing the temperature to about 15 centi-
grade, substantially as and for (lie purpose
specified.

KRISTIAN GKTCHAKD DAIIL.

Witnesses:

O. WINGE,

A. BoDTKK.

GO*.

(No Model.)

No. 602,315.

A. FERNANDEZ.

PROCESS OF PRESERVING MILK.

Patented Apr. 12, 1898.

r MTIRt CO . FHO'O-trtNO . WWMIMCTON. D C

UNITED STATES PATENT OFFICE.

AURELIO FERNANDEZ, OF SANTIAGO, CHILE.
PROCESS OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 602,31BLdated April 12, 1898.

Application filed July 16, 1897. Serial No, 644,786. (No sperf&ens.)

To all whom it may concern:

Be it known that I, ATJRELIO FERNANDEZ,

a citizen of the Republic of Chile, residing at

Santiago, Chile, have invented certain new

5 and useful Improvements in Preserving Milk,

of which the following is a specification.

My invention relates to a process for pre-
serving milk indefinitely in its natural state
without adding any substance whatsoever

10 thereto by exhausting the gases contained
therein and then canning and sterilizing it,
which process can be carried on without chang-
ing any of its properties and without exposure
to the air.

15 This invention is an improvement on that
of Letters Patent granted to Enrique Taulis
for a process of and apparatus for sterilizing
milk, dated July 28, 1890, and numbered
564,851, which process I have simplified by

20 doing away with the filtration of the milk
through charcoal, the pasteurizer, the refrig-
erator, the introduction of steam into the
cans before filling them, and the pumps which
force the entrance of the milk into the cans,
and I have added to it an air-exhauster or
vacuum-machine, which, before the cans are
filled with milk, extracts the air from them,
making a vacuum, and draws the milk into
the cans by the continued operation of the

30 air-exhauster. In this manner I fill the cans
with milk without its having come in contact
with the air.

In carrying out my improved process the
milk to be preserved is first poured into a re-

35 ceptacle of convenient size, from which it
passes by a pipe to a suitable exhaust or vac-
uum apparatus, by means of which the air and
gases contained in the milk are removed.
The purified milk is then forced into a stor-

40 ing-tank ready for canning. For the purpose
of properly packing in a convenient form the
purified milk, so it may be readily handled, I
unite by means of small pipes a series of cans
of a convenient size, one end of each series

45 being connected to a pipe running from the
storage-tank, the other end of each of said
series being joined to an air-exhauster of ap-
proved type. The pipe leading from the
storage-tank to the cans is provided with a

50 valve, which being closed the air is by means
of the said air-exhauster exhausted from the
cans, after which the milk is drawn under the

influence of the vacuum from the storage-tank
to the cans, filling every part of them. The
connections between the cans are then her- 55
metically closed and the cans separated, af-
ter which they are introduced into a suitable
apparatus for heating and thereby sterilizing
the purified milk.

The accompanying drawing shows an appa- 60
ratus adapted to the carrying out of my im-
proved process.

A is the primary milk- receptacle; B, the
vacuum apparatus, connected to the recepta-
cle A by a pipe a, and C the storage-tank, hav- 65
ing an air-tight movable cover fr, the tank be-
ing iinited to the vacuum apparatus B by a
pipe c.

B' is a secondary vacuum apparatus which
takes the gases extracted from the milk in B. 70

D represents series of cans connected to a
pipe d, leading from the storage-tank, and to
a pipe e, closed at one end and provided at
the other with an air-exhauster or vacuum-
pump E. The several cans of the series are 75
joined by the tubes /, which, after the vac-
uum has been made in the cans and they have
been filled, are closed, after which the cans are
separated. The pipes are provided with suit-
able valves for manipulation during the sev- 80
eral operations described.

Having thus described my invention, I
claim

The herein-described process of preserving
milk which consists, first, in submitting milk 85
at normal temperature to reduced pressure
for the removal of all gases therefrom ; then
introducing the purified milk at normal tem-
perature, solely by means of a vacuum and
without exposure to the atmosphere, into a 90
series of connected air-exhausted cans; then
hermetically sealing each can of said series
of filled cans; then separating the series into
individual cans, and finally subjecting the
milk within the said sealed and separated 95
cans to sterilization by heat alone, substan-
tially as set forth.

In testimony whereof I have hereunto set
my hand, in the city of Baltimore and State
of Maryland, this 15th day of July, 1897.
AURELIO FERNANDEZ.

Witnesses:

A. V. GANA,
HARRY W. RODGERS.

'A.

UNITED STATES PATENT OFFICE.

WOODBRIDGE H. BIRCHMORE, OP BROOKLYN, NEW YORK, ASSIGNOR OF
ONE-HALF TO CLARKSON A. COLLINS, OF NEW YORK, N. Y.

PROCESS OF PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 713,841, dated November 18, 1902.

ippHnatlon filed March 19, 1902, Serial No. 98,942. (No specimens.)

T o all whom it may concern:
. Be it known that I, WOODBRIDGE H. BIRCH-
JJ'ORE, asubjectof the King of Great Britain,
residing in the borough of Brooklyn, city of
5 New York, county of Kings, and State of New
York, have invented certain new and useful
Improvements in Processes of Preserving
Milk, of which the following is a specification.
While iny invention may be applied gener-
ic ally to any liquid which it is desired to pre-
serve from the action of destructive bacilli,
it is more especially intended to be applied to
the preservation of milk, the importance of
accomplishing which is well understood.

15 Heretofore an attempt has been made to ac-
complish tliis by a process which consists of
the steps, in the order named, of charging the
liquid into a suitable air-tight vessel, forcing
in a sterile gas under pressure sufficient to ex-

20 pel the liquid from the vessel, and^nally sub-
jecting the vessel and its contents to a pas-
teurizing temperature. This process has, how-
ever, proven commercially impracticable be-
cause of the abnormally r great amount of

25 breakage of the glass containing vessels when
subjected to the temperature essential to the
pasteurization of the liquid. I have discov-
ered that this breakage is due to the strain
upon the vessel caused by the expansjpn of

30 the gas, already under pressure within the
vessel, when the necessary degree of- heat is
applied and that by subjecting the vessel to
a pastenrizing-heat before the introduction of
the gas the liquid is equally well preserved

35 and the breakage of the vessels in the course
of heating is avoided.

My'process is designed to be practiced in
connection with an air-tight distributing ves-
sel havingan outlet-valve, such as the siphon-
bottle illustrated in the drawing, in which the
milk is contained under gas -pressure SMffi-
cient to expel it therefrom, so that it car. be
drawn in successive portions as required for
consumption without access of the external

45 atmosphere to the portion remaining.

As a preliminary step I prefer to sterilize
the interior of the vessel before filling it with

milk, as by forcing steam into or through it,
to the end of destroying any disease-germs
that might be contained in it. The milk is 50
then charged into the vessel in the desired
quantity, space being left for the presence of
gas under pressu re sufficient to expel the milk
from the bottle. The milk is then pasteur-
ized in the well-known manner by raising it 55
to a proper temperature under 212 C Fahren-
heit, as is well understood. After the milk
is pasteurized a sterile or sterilized gas is
forced into the vessel until pressure sufficient
to serve to expel the milk from the bottle as 60
required for use is attained. Any sterile gas,
such as atmospheric air sterilized by heat,
that will not be readily absorbed by and will
not act deleteriously upon the milk may be
employed. The milk is then ready for use 65
and may be drawn from the bottle as required.

By means of my invention not only is the
milk freed from destructive bacilli and pro-,
tected from contamination by contact with
theatmosphere when drawn in successive por- 70
tions, but its pasteurization is effected with-
out the prohibitive breakage of the contain-
ing vessels which has hitherto attended all
attempts to practice such a process. The ad-
vantages of this will be readily apparent to 75
those skilled in the art.

What I claim as new, and desire to secure
by Letters Patent, is

The process of preserving milk for use in
successive portions which consists in steril- 80
izing an air-tight containing vessel having an
outlet-valve, charging the milk into such ves-
sel, pasteurizing the milk in the vessel and
finally forcing into the.vessel a sterile gas un-
der pressure sufficient to expel themilk there- 85
from.

In testimony whereof I have hereunto sub-
scribed my name this 10th day of March, A. D.
1902.

WOOD15RIDGE II. BIRCHMORE.

Witnesses:

CLARKSON A. COLLINS,
WILLIAM J. KINDOEN.

714.

No. 714,510

(No Model.)

R. G. NASH.
PROCESS OF AERATING AND PRESERVING MILK

(Application filed Dec. 28, 1897.

Patented Nov. 25. 1902.

>^SE

<?f. /G?

UNITED STATES PATENT OFFICE.

RICHARD GRAINGER NASH, OF LUCAN, NEAR DUBLIN, IRELAND.
PROCESS OF AERATING AND PRESERVING MILK.

SPECIFICATION forming part of Letters Patent No. 7 14,510, dated November 25, 1902.

Application filed December 28, 1897. Serial No. 663,880. Wo specimens.)

To all whom it may concern:

Be it known that I, RICHARD GRAINGER
NASH, a subject of Her Majesty the Queen of
Great Britain and Ireland, residing atFinns-
5 town House, Lucan, near Dublin, Ireland,
have invented certain new and useful Im-
provements in the Aeration and Preservation
of Milk, (for which I have obtained Letters
Patent in Belgium, No. 130,850, dated Sep-
10 teuiber 25, 1897, and for which I have applied
for Letters Patent in Groat Britain, No.
14,209, to bear date Juno 20, 18!)fi,) of which
the following is a specification.

Thisinvention relates to an improved proc-
15 ess of aerating and preserving milk; and it.
consists in separately sterilizing the carbonic-
acid gas, oxygen, atmospheric air, or other
gas employed in aerating and the milk prior
to their commixtion, the bottled or decanted
*o mixture being, moreover, subjected to treat-
ment with a view to its complete sterilization.

In the accompanying drawings, Figure 1
illustrates a diagrammatical view- of a series
of appliances adapted for treating milk ac-
5 cording to my improved method. Fig. 2 is a
section of an alternative form of apparatus
for employment in finally heating and com-
pleting sterilization of the bottled or decanted
mixture.
30 A is a heater; B, a separator; C, a cooler.

D is a receiver for gas or air.

Eisan aerating-machine, and F a bottling-
machine.

Gis the apparatus employed for completing
35 the sterilization of the bottled mixture.

According to my improved method the m ilk,
(which may be "new" milk, "skimmed" or
separated milk or whey, but preferably sepa-
rated milk,) to which water or other liquid
40 may be added, is first partly sterilized by
heating it in a receptacle A to a temperature
of 150 to 100 Fahrenheit. The milk may
then be again subjected to the action of a
cream-separator B and then cooled by means
45 of the co.oler 0, same consisting of a coil im-
mersed in ice or cold water or other suitable
cooling appliance, the temperature of the
milk being hereby reduced to about 40 Fah-
renheit.

50 Theaerating-gas may bo carbonic acid, oxy-
gen, air, or other suitable medium. When
carbonic acid is used as the aerating medium,

the gas having been produced by any known
method, as at D', is sterilized in the following
manner: On leaving the generator D' it is 5;
first caused to pass through a coil D 2 , con-
taining any suitable purifying agent and
which is maintained at a red heat in a closed
chamber D 2 . This coil D" m... , h<. . ever, be
heated by means of steam or by being irn- 60
mersed in boiling water. The gas ia then
cooled by causing the same to pass through
a coil I) 3 , submerged in cold water in a tank
D 3J . Any bacteria contained in thegas being
thus destroyed and any bad flavor or other 65
objectionable qualities it may have possessed
having been removed the gas is then washed
by passing it through a bath D 4 , containing
sterilized water or other suitable purifying
liquid or substance D 4 , the quality of the gas ; .:
being hereby further improved. The gas
thus sterilized and washed is then charged,
by means of a suitable aerating-machine or
pump E, into the milk, and the mixture is
decanted or bottled with the aid of a bottling-
nwchine F.

By treating the milk in the manner above
described a large portion of the bacteria is
destroyed, the curdling of the milk upon its
coming into contact with the gas is pre- 80
vented, and any objectionable flavor the
milk may have possessed or acquired is re-
moved. By adding soda, potash, or other
suitable substance and sugar in the proper
proportions for example, about one and one- 85
half drams of potash and three drains of su-
gar to each gallon of milk 1 find curdling of
the mixture is prevented, and if sterilized
water in the proportion of about one quart of
water to each gallon of milk, be added the yc
flavor of the mixture is improved and ren-
dered .similar to the ordinary soda and milk
mixtu.e.

If .it bo desired to impart a flavor to the
milk, the flavoring matter, winch may be in 95
any convenient form, such as an essence, is
preferably added to the sterilized water I) 1 in
the bath or tank I)' , to be taken up by the gas
mite passage therethrough prior to the gas be-
ing forced into tho milk. In place of or in ad- 100
dition to the flavoring matter an alkali, such
as bicarbonate of soda, may bo added, the al-
kali acting as a corrective of any acid tend-
ency in tho milk. Instead of flavoring the

714,510

gaa on its passage through the sterilized wa-
ter the aerating-gas may be passed through
or over the flavoring-essence. The flavoring
matter or essence may in some instances be
5 added to the tnilk; but I have found that
when adding some flavoring matters to the
mittc instead of to the gas the tendency has
bee**, to curdle the milk. Under certain cir-
cumstances this mode of procedure is there-
to fore unadvisable. If desired, a suitable quan-
tity of sugar may be added to the milk.

In order to produce a creamy "head" on
the aerated milk, and thus to improve its ap-
pearance when served for consumption, a
15 suitable essence, such as commonly employed
in the manufacture of aerated waters, may
be added. If not already flavored as pre-
viously described, a little gingei; or other fla-
voring-essence may he added to the milk be-

ao fore bottling.

The charged bottles containing the steri-
lized and aerated mixture are placed in a bath
G, containing water, which is raised by suit-
able means to a teipperature of about 160

25 Fahrenheit for about thirty minutes and
cooled as quick!}' as possible for the purpose
of completing the process of sterilization.
The heating of the bath may be effected by
passing steam or hot water therein by means

33 of the pipe G', the cooling being accomplished
by shutting off the flow of steam or hot wa-
ter and admitting cold water into the bath by
means of the same pipe, the latter being pro-
vided with a two-way cock for use in effect-

35 ing the desired object. The bottles are con-
tained on trays II, furnished with handles
for facilitating their insertion in and removal
from the vessel arid are supported by trans-
verse bars /( or brackets, y is an overflow-

40 pipe.

The completion of the sterilization of the
mixture may, however, be carried out in a
jacketed vessel G, to which steam is admit-
ted by way of the pipe G', and wherein the

45 temperature is raised, say, to 150 or 212
Fahrenheit or thereabout, the charged b6t-
tles being maintained at this temperature for
one hour or thereabout. The steam is then
shut off and the contents of the vessel cooled

50 by supplying cold water to the jacket G x by
means of the pipe G xx .

g <y x are drain-pipes for the interior of the
vessel and the jacket, respectively.
The temperatures and duration of heating

55 at any of the stages maybe varied to suit re-
quirements, as also the pressure at which the
boftling is effected. In hot weather, or if the
mixture be required for consumption in hot
climates, the water in the bath may bo raised

60 to a temperature of about 212 Fahrenheit
for about twenty minutes, the temperature

being then lowered to 30 Fahrenheit or there-
about. After an interval the temperature
is again raised to about 212 Fahrenheit for
about twenty minutes and then lowered as 65
quickly as possible.

If the mixture be required for keeping a
considerable lime, I find it advantageous to
reheat it after an interval of about twenty-
four hours or forly-eight hours from the first 70
heating, the temperature of the vessel or bath
being again raised to 212 Fahrenheit and
then reduced as rapidly as possible. Any
fresh germs which may have developed in
the interval between the first and second 75
heating are hereby destroyed. This process
of reheating may be repeated as often as cir-
cumstances may require. In certain states
of the weather a lower temperature than 212
Fahrenheit will suffice, and the periods dur- 80
ing which the heat is. maintained may also
be varied.

Before commencing operation the appara-
tus, bottles, and other receptacles should be
sterilized. 85

What I claim as my invention, and desire
to secure by Letters Patent, is

1. The improved process of aerating and
preserving milk, substantially as herein de-
scribed, consisting- in partially sterilizing 90
skimmed or separated milk by heating it to

a temperature of 150 to IfiO 3 Fall renheit cool-
ing the same to about 4(F Fahrenheit by means
of a coil immersed in ice; sterili/.ing the aer-
ating-gas by causing the sameto pass through 95
aheated coil in aclosed chatnber,then through
a coil submerged in cold water, then passing
thegas through a bath of sterilized water con-
taining a llavori tig-essence i. charging the par-
tially-sterilized milk with the sterilized gas, IOGJ
bottiing the aerated mixture, subjecting the
bottled mixture in a closed vessel for about
one hour to a temperature of 150 to 212
Fahrenheit and then rapidly cool ing the same;
a sterilized aerated beverage being thus ob- 10
tained.

2. In the process of aerating and preset v-
ing milk, passing the aerating-gas through a
heated coil in a closed chamber, then thro'igh

a coil submerged in cold water, then through 1 10
a bath of sterilized water, substantially an set
forth. i

3. in the process of aerating and preserv-
ing milk, sterilizing and flavoring the aerat-
ing-gasainl partially sterilizing the milk, then 115
charging the latter with the sterilized gas,
substantially as set forth.

RICHARD GRAINGER NASH.

Witnesses:

A. DONN I'lATT,

NKWTON 15. ASHIIV.

No. 867,641. PATENTED OCT. 8, 1907.

C. H. CAMPBELL.
APPARATUS FOR CONCENTRATING MILK, &o.

APPLICATION FILED OCT. 3, 1906.

2 SHEETS-SHEET 1.

FIG. I.

=r-r=

^ .-

^-;=

--C-l

E-L

~ _~_l

^=i

Fie. 2.

p^r

INVENTOR

WITNESSES:

Attorneys,

No, 867,641. PATENTED OCT. 8, 1907.

C. H. CAMPBELL.
APPARATUS FOR CONCENTRATING MILK, &o,

APPLICATION FILED OOT.'3, 1906.

2 SHEETS-SHEET 2.

FIG. 3.

FIG. 4.

_ a _

~*~)

* 2 2 2 _

UNITED STATES PATENT OFFICE.

CHARLES H. CAMPHELL, OV NEW YOUR. X. V.

APPARATUS FOR CONCENTRATING MILK, &c.

No. 867,641.

Specification of Letters Patent.
Application file.'. October 3, 1906. Serial No. 337,320.

Patented Oct. 8, 1907.

To all whom it may concern:

Bo it known that I, OHAULKS II. CAMBPKM., a citizen
of the United States, residing in the borough of Man-
hattan, city, county, and State of New York, have
5 invented certain new and useful Improvements in
Apparatus for Concentrating Milk, &c., of which the
following is a specification.

This invention aims to provide an improved appa-
ratus for concentrating various liquids, being espe-

10 cially adapted for concentration of milk from the ordi-
nary extremely liquid condition to a semi-liquid or
doughy mass or to substantial or complete dryncss.

The apparatus is extremely simple and cheap, and
is particularly advantageous on account of the ease

15 with which it may be kept clean, and with which it
may be adjusted to secure a more. or less rapid concen-
tration, and a concentration to a greater or less degree.
The milk is run in a coating or film over an inclined
support which is fixed in position during use, and the

20 heat used in concentrating it is applied to the surface
of the milk instead of to the support over which it runs,
as has been proposed in previous machines. By rea-
son of the low conductivity of the atmosphere in con-
tact with the surface of the milk, the milk is prevented

25 from being raised to an extremely high temperature
at any point so as to burn it or cause it to become se-
riously caked on its support. The support is adjust-
able toward and from the source of heat, and the tem-
perature' is variable from the top to the bottom of the

30 support. By varying the inclination of the support
also, the relative temperatures at different points may
be varied, and the rate of speed with which the milk
(lows may be increased or diminished in order to effect
a greater or less degree of concentration.

35 The accompanying drawings illustrate more or less
diagrammatically an apparatus embodying the inven-
tion;

.Figure 1 is a side elevation showing certain parts in
section; Fig. 2 is an approximately horizontal section

40 on the line 2 2 in Fig. 1; Fig. 3 is a face elevation of
the support which carries the milk; Fig. 4 is a face
elevation of the heater.

Referring to the embodiment of the invention illus-
trated, the support comprises a flat sheet of metal A

45 arranged in an inclined approximately vertical posi-
tion. The support may be mounted at opposite sides
upon channel irons B, the lower ends of which are
pivoted as at C to the horizontal arms D of end frames
which have also vertical arms E to which the upper

60 ends of the channels B are adjustably connected, as
for example by means of hooks F pivoted at one end
to the channels B and adapted to hook aA their oppo-
site end over any one of a series of pins G at different
heights on the vertical frames E.

65 A scraper If. is arranged to move up and down over
the lower portion of the support where the milk be-

comes so thick as not to run down easily. I his scraper
being reciprocated at intervals cither by hand or auto-
matically. A suitable automatic means comprises
arms 1 at opposite ends of a rotating shaft K. these 60
arms engaging arms L connected. to the ends of the
scraper H, and passing through guide rollers M which
(ravel up and down in the grooves of the channels B.
The arms J rotate slowly in the direction of the arrow
in Fig. 1, and move the scraper II about half way up the 65
support and then allow it to fall by gravity, the arms
J engaging it again at the end of a revolution, and the
rollers being stopped by the extended ends of the
pivot C.

The end frames E may be connected to each other 70
by means of cross braces N as well as by the shafts C
and K, and are preferably mounted on rollers O to per-
mit the support to be moved toward or from the heater
bodily.

Instead of being a perfect plane, the support A may 75
be curved in vertical section, the lower part being
nearly or quite vertical, while the upper part departs
more largely from the vertical so as to compensate for
the more easy flow of the more liquid milk at the top
of the support. 80

The milk may be fed to the support through a perfo-
rated pipe P, which is bent at its ends and extends
down to the discharge end of a pump Q, the inlet end
of which may be connected to a pipe R ad ipted to ex-
tend into a milk can or other receptacle S, or it may 85
be alternately connected by means of suitable valves
to a pipe T into which milk is discharged from a vessel
U arranged below the lower edge of the support A. If
the valve V of the vessel U be opened and the valve
W be closed, then after the milk has passed over the 90
support A and been partially concentrated, it will be
again conducted to the top of the support and run down
to be further concentrated. In the usual operation,
however, the valve V will be closed and the valve W
opened, so that the pipe 11 will take up fresh milk and 95
the desired concentration will be effected in one pas-
sage over the plate A, so that the milk which is run first
into the receptacle U will be of the desired degree of
concentration. If it is desired to desiccate this milk,
it may be conducted from the vessel U by way "of 100
valve V to any suitable desiccating apparatus, sucli as
drying trays or the cylindrical apparatus described in
Patent No. 008,162. The pipe P may be fastened upon
the upright portions E of the main frame, and the pump
Q may also be attached to this main frame so as to 10 >
move with it, although for the sake of clearness the
pump is shown separately in the present cose. \\ here
the pump is separate from the main frame, a portion of
the pipe P must be flexible to allow of the bodily ad-
justment referred to. 110

The healing of the milk may be effected in a great
variety of ways. 1 have shown for this purpose a stand-

867,641

ard X carrying at different heights a series of perforated
pipes Y similar to those used in gas heated ovens, these
pipes being supplied with gas from a main Z, and being
provided each with a valve a, so that the supply of gas
5 may be varied as desired. Ordinarily it will be great-
est for the uppermost of the pipes Y, and will vary
gradually to the lowest, so as to neutralize the greater
tendency of the milk to burn ae it becomes thicker.
In case the adjustment, of the valves a is not sufficient

10 to effect the desired variation in temperatures between
the top and the bottom, or in case a heating means is
used which is not adapted to regulation by such valves,
the* standard X will be pivoted at b upon a base c, and
will be angularly adjustable, the angle being deter-

15 mined for example by a notched link d engaging a pin
on an arm / extending upright from the fixed base c.
The pipe Z may be flexible to allow of the desired ad-
justment. The particular value of this adjustment lies
in the ability to vary temperature at different' heights

20 without at the same time varying the rapidity with
which the milk runs down its support. Especially
when concentrating milk it is important to avoid such
a high temperature as will injure the solids ae by coagu-
lating the albumen. The coagulation, however, takes

25 place at a lower temperature, where the mass has little
water in it, than where the mass has a large quantity of
water. Therefore the desired concentration can be
more quickly effected by using the highest tempera-
ture which for the condition of the milk at any moment

30 w ill just fall short of coagulation. As shortness of time
is of the greatest importance in the concentration of
milk, it being often impossible to get milk perfectly
fresh, this adjustability of the degree of temperature is
a particularly valuable feature of the machine.

35 The degree of concentration may be carried to any
desired point, even to the point of complete dryness,
on the support A. Likewise the scraper H may be ar-
ranged to move up the support to any desired height.
What I claim is:

40 1. An apparatus for concentrating inilk Including in com-
bination an approximately vertical Inclined support, sta-
tionary in operation and adjustable tn inclination, means
for supplying the milk to the top of said support so that it
spreads thereon und runs down the support in a thin

45 coating, and a heater opposite the face of the inclined sup-
port so that the milk Is heated to a higher degree than Its
support.

2. An apparatus for concentrating milk Including in com-
bination an inclined support, means for supplying the milk

to the top of said support so that it spreads thereon nnrt 50
runs down the support in a thin coating, and a heater op-
posite the face of the inclined support so that the milk Is
heated to a higher degree than its support, said heater
comprising heating devices at different elevations anil
adapted to be adjusted to different intensities opposiie the 65
portions of the milk of different degrees of concentration.

3. An apparatus for concentrating milk including In com-
bination an Inclined support, means for supplying the milk
to the tou f said support so that It spreads thereon and
runs down the support in a thin coating, and a heater op- 60
pnsite the face of the Inclined support so that the milk IK
heated to a higher degree than i,ts support, and a scraper
arranged to scrape the concentrated miik from the support.

4. An apparatus for concentrating milk including in
combination a sheet A constituting a support and arranged 65
in an Inclined approximately vertical position and adapted

to be adjusted In Inclination, means for supplying milk to
the top of said support so that it spreads thereon and runs
down the support In a thin coating, and a heater opposite
the face of the Inclined support and comprising a standard 79
X carrying a series of heating devices at different heights.

5. An apparatus for concentrating milk Including In
combination a support comprising a sheet A, end frames
having horizontal arms D and vertical arms E, the sheet

A being pivoted near Its lower edge to the horizontal arms 75
I), and niears for attaching the upper part of the sheet to
the vertical arms E and at different distances therefrom
so as to vary the Inclination, a pipe 1' arranged to dis-
tribute milk upon the sheet A, and a pump Q for forcing
the milk through said pipe 1'. so

(i. An apparatus for concentrating milk Including In
combination a support comprising a sheet A, end frames
having horizontal arms D and vertical arms E, the sheet
A being pivoted near its lower edge to the horizontal arms
1), and means for attaching the upper part of the sheet to 35
the vertical arms E and af different distances therefrom
so as to vary the Inclination, a pipe P arranged to dis-
tribute milk upon the sheet A, a pump Q for forcing milk
through said pipe I', a receptacle U arranged below the
sheet A to receive the material therefrom, and connected 90
with the pump Q to permit the reconcentratlon of said
material.

7. An apparatus for concentrating milk Including In
combination a stationary inclined support, means for sup-
plying the milk to the top of said support so that It spreads 95
thereon and runs down the support in a thin coating,
and a heater opposite the face of the inclined support
comprising a standard X pivoted and adjustable In inclina-
tion, A series of heating devices Y at different elevations
upon snid standard, and means for regulating separately 100
the Individual heating devices. .

In witness whereof, I have hereunto signed my name in
the presence of two subscribing witnesses.

CHARLES H. CAMPBELL.

Witnesses :

DQMINOO A. USINA,
FitKD WHITE.

929,464,

B. W . MoGINNIS.
DIPPIIG DETIOE FOB BOTTLES OB JABS.

APPLICATION TILED SEPT. 30, 1908.

Patented July 27, 1909.

stot44>i^<s r\&4 .

ATTORNEYS

W. t 0<UUH CO. M4QTO-U

DOTTED STATES PATENT OFFICE.

BERT W. McGINNIS, WICHITA, KANSAS.
DIPPING DEVICE FOB, BOTTLES OB JABS.

No. 929,464. Specification of Letters Patent. Patented July 27, 1909.

Application filed September 30, 1908. Serial No. 455,434.

To all whom it may concern:

Be it known that I, BERT W. McGiNNis, a
citizen of the United States, and a resident
of Wichita, in the county of Sedgvvick and
late of Kansas, have invented a new and
Improved Dipping Device for Bottles or
Jars, of which the following is a full, clear,
and exact description.

This invention relates to dipping devices
nidi as are used for holding bottles or milk
jars when they arc being dipped to sterilize
or scald them.

The object of the invention is to produce a
device of very simple construction, which
can be operated in a simple manner to hold
a number of bottles in a convenient manner
to enable them to be dipped in a vessel hav-
ing a scalding or sterilizing bath.

I'he invention consists in the construction
and combination of parts to be more fully
described hereinafter and particularly set
forth in the claims.

Reference is to be had to the accompany-
ing drawings forming a part of this speci-
fication, in which similar characters of ref-
erence indicate corresponding parts in all
the figures.

Figure 1 is a side elevation of the device;
Fig. 2 is a plan or upper edge view, in this
view certain parts are broken away and
shown in cross section, this view also shows
the device in the relation which the parts
assume when the bottles or jars are to be in-
serted ; Fig. 3 is a side elevation showing the
opposite side from that shown in Fig. 1, and
showing the device in an inverted position ;
and Fig. 4 is a view similar to Fig. 2, but
showing the parts of the device in the rela-
tion which they assume when the bottles or
jars are locked against removal.

Referring more particularly to the parts,
the body of the device is formed of two
plates or boards 1 and 2, which are of the
same size and superposed one above the other,
as indicated. The plate 1 is provided at
its ends with rigid guide bars or guide
straps 3 of metal, which enable the plate 2
to slide freely longitudinally of the face of
the plate 1. On its outer side the plate 1 is
provided with transverse cleats 4, the pur-
pose of which will appear more fully herein-
after. The plates 1 and 2 are provided with
series of openings G and 5 respectively, which
may register exactly with each other, as in-
dicatod in Fig. 1, or which may be drawn
slightly out of alinement with each other, as

shown in Fig. 3. This is accomplished by
sliding one of the plates on the other. For
this purpose I provide a lever 7 which is
pivotally mounted on a stud 8 on the upper co
edge of the plate 1. This lever is a bell
crank lever, having a short laterally project-
ing arm 9 which is connected by a link 10
with the edge of the plate 2, said link 10
being pivotally attached by a suitable screw 05
11. The arm 9 of the bell crank lever is re-
duced in thickness so that a shoulder 12 is
formed on the head of the lever 7, and the
edge of this shoulder is adapted to engage
with a notch 13 on the side of the link 10, 71
which limits the movement of the lever 7, as
will be readily understood.

As shown in Fig. 2, the lever 7 extends
longitudinally of the device, and at this time
the openings 5 and (i are in alinement with "">
each other. With the device in this position,
it may be set upon a table with the cleats
4 disposed on the under side, and resting
upon the surface of the table. The bottles
or jars are then inserted in the openings
from above, as indicated in Figs. 2 and 4.
After the openings have all been tilled with
bottles, the lever 7 is thrown over to the
position in which it is shown in Fig. 4.
This slides the plate 2 upon the plate 1, and r.~>
the plate 1 then engages the necks of the
bottles under the lips thereof and holds them
securely against withdrawal. The upper
edge of the plate 2 is provided with a suit-
able handle 14 which can be held when the CO
device is being immersed with the bottles
which it holds in a sterilizing or scalding
bath. After the bottles have been dipped,
the device may be set upon a table or shelf
so as to enable the bottles to drain. 05

In the practical construction of the device,
the links 10 and arm 9 are arranged in such
a way that the pivot connection 15 between
them" will pass beyond the line joining the
pins 8 and 11; in this way the device jams 100
or locks the slides relatively to each other.
After bottles are drained, the device with
bottles can be inserted over a delivery case
and by unlocking the lever the bottles will
drop into the case. 105

Having thus described my invention, I
claim as new and desire to secure by Letters
Patent,

1. A dipping device for bottles and jars,
comprising a pair of horizontally elongated 110
plates, means for guiding one of said plates
upon the other, a handle attached to one of

929,484

said plates on the edge thereof whereby said
plates may be normally held in a substan-
tially vertical plane when dipping the bot-
tles and jars, said plates having a plurality
: of openings adapted to register and whieh
may be thrown out of register, and means
for locking said plates with respect to each
other with said openings slightly out of
register to hold the necks of the bottles and
10 jars inserted in said openings.

2. A dipping device for bottles and jars,
comprising a horizontally elongated plate
having a plurality of openings formed
therethrough, a sliding member adapted to

15 reduce the area through said openings and
i'.dapted to engage the necks of bottles or
jars inserted therethrough, and a handle at-
tached at the edge of said plate and afford-
ing means for holding the same normally in

20 a substantially vertical plane.

3. A dipping device for bottles and jars,
comprising a horizontally elongated plate
having a plurality of openings formed there-
through, a sliding member adapted to re-

25 duce the area through said openings and
adapted to engage the necks of bottles or
jars inserted therethrough, a handle attached
at the edge of said plate and affording
means for holding the same normally in a

30 substantially vertical plane, and members
attached to the side of said plate and
adapted to project beyond the mouths of
said bottles or jars and affording means for

supporting said plate in a substantially hori-
zontal position, said members being attached 1
on the side opposite to which the necks of
said bottles or jars are inserted in said open-
ings.

4. A dipping device for bottles and jars,
comprising a plate having guides, a second 40
plate mounted on said first plate and mov-
able in said guides, said plates having open-
ings adapted to register and adapted to be
thrown out of register when said plates slide
one upon the other, means for actuating said -i ~>
plates, and means for holding said plates
with said openings in register or out of
register.

.">. A dipping device for bottles and jars.
comprising a plate having guides, a second ;-o
plate mounted on said first plate and mov-
able in said guides, said plates having open-
ings adapted to register and adapted to be
thrown out of register when said plates slide
one upon the other, means for actuating said
plates, means for holding said plates with
said openings in register or out of register,
and a handle attached to the edge of one of
said plates.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

BERT W. McGINNIS.

Witnesses :

O. L. JACQUES,
C. E. ARNETT.

-4, G4

H. E. HANSEN.
PEOCESS OF RETAININO MILK IN FRESH CONDITION.

APPLICATION FILED SEPT. 7, 1910.

994,641 . Patented June 6, 1911.

Jf-

UNITED STATED PATENT OFFICE.

HARALD EMIL H.A-N S E N , 01 LOS ANGELES, CALIFORNIA.
PROCESS OF RETAINING KILK IN FRESH CONDITION.

994,641.

Specification of Letters Patent. Patented June 6, 191 1.

Application filed September 7, 1910. Serial No. 580.936.

To all whom it may concern:

Be it known that I, HAKALD ESIIL HAN- j
SEN, a subject of the King of Denmark, re-
siding at Los Angeles, in the county of Los
g Angeles and State of California, have in-
vented a new and useful Process of Retain-
ing Milk in Fresh Condition, of which the
following is a specification.
The object of my invention is to provide

10 a cheap and effective process whereby a large
percentage of the microbes or bacilli is de-
stroyed and the germination or propagation
thereof prevented in cow's milk, thereby
maintaining such milk in sweet or fresh

15 state.

I have discovered that milk can be re-
tained in its sweet or fresh condition for a
considerable period, sufficient to cover the
time required for transportation, and for

20 ordinary storage, by subjecting it to the
action or carbonic acid gas in the manner
hereinafter set forth, and then reducing the
pressure of the gas so as to restore the milk
to substantially atmospheric pressure, but

25 retaining an atmosphere of carbonic acid gas
in contact with the milk, whereby the milk is
delivered free from effervescence and in a
condition in which it can be used in the
same manner as ordinary milk, the process

SO having no effect on the appearance or quality
of the milk and not - interfering with the
rising of the cream in the usual manner.

The accompanying drawings illustrate
apparatus suitable for carrying out the in-

85 vention.

Figure 1 is a vertical section of a can
showing an elevation of the apparatus for
supplying carbonic acid gas thereto, said can
being adapted for shipping purposes or for

40 treatment of the milk or other fluid on a
comparatively small scale. Fig. 2 is a ver-
tical section of a tank for treating milk or
other fluid on a large scale.

Referring to Fig. 1 a can 1 which may

45 be of usual shape and dimensions for ship-
ping is provided at the top with a cover
2 screwing into a screw-threaded neck 3 so
as to give a gas-tight joint. In the lower
part of the can is provided an inlet 6 for

60 carbonic acid gas, said inlet having a valve
7 and being adapted for connection to a hose
or flexible pipe 8 leading to any suitable
source of carbonic acid gas, for example, a
gas holder or tank 9, provided with a valve

55 12 and with a pressure gage 13.

In carrying out my process by the use of

the apparatus shown in Fig. 1, milk is
placed in the can 1, the cover 2 having first
been removed, after which the cover 2. is
screwed down tight and the connection to 60
the carbonic acid gas holder 9 having been
made, the valve 7 is opened, allowing the
carbonic acid gas to pass into the body of
milk in the tank 1, the gas being admitted
until the pressure reaches say, 6Q pounds per 65
square inch, the carbonic acid ' gas then
present in the milk being sufficient to ki]l a
large proportion of the microbes, and the
pressure 'thereof insufficient to cause separa-
tion of the casein from the milk. 70

The killing of the microbes is substan-
tially instantaneous upon the subjection of
the milk to the gas, the valve 7 being then
shut and the connection to the carbonic acid
supply being removed. At any time there- 75
after the pressure of the gas may be re-
duced, for example, by turning the can on
its side and opening the valve 7, the car-
bonic acid gas being thereby allowed to flo\v
out until the pressure within the can ap- 80
proximately equalizes with that of the at-
mosphere, sufficient pressure being, however,
left in the can to exclude the atmospheric
air, the residual pressure being slightly in
excess of the atmosphere. The removal of 85
pressure from the carbonic acid gas is pref-
erably effected before the milk is shipped
so that the milk can be shipped under atmos-
pheric pressure in the same manner as un-
treated or pasteurized milk without any 90
special provisions for retaining pressure
thereon and I have found that subjecting
milk to the action of carbonic acid gas will
preserve the same even after removal of the
pressure of the gas and the milk can be 95
shipped without liability of becoming sour.

The initial treatment with the carbonic
acid gas under pressure is found to be suffi-
cient to considerably reduce the number of
live microbes in the milk and to reduce the 100
activity of the remaining microbes in such
manner that in the absence of air which is
insured by the retention of an atmosphere
of carbonic acid gas on the milk, there is
not only no further development but a 105
gradual decrease in the number of live
microbes in the milk.

It will be understood from the above de-
scription that the gases originally in the
milk will be displaced in part by the car- 110
bonic acid gas, such jgases accumulating with
the excess of carbonic acid gas in the upper

994,641

.part of the can and escaping together with
such excess of carbonic acid gas, from the
can when the can is turned on its side an'd
the valve 7 is opened. When the valve 7 is
5 opened in tbis manner, the carbonic acid gas
which has oeen absorbed by the milk by
reason of th >, condition of pressure, escapes
from the liquid, leaving only that amount
in the liquid which is retainable by the

10 liquid at atmospheric pressure. With a
small body of milk such as that in the can,
a moderate time of exposure to the atmos-
phere in this manner is sufficient to release
substantially all of the excess of carbonic

15 acid gas due to the original charge under
pressure, and the amount left in the milk is
not sufficient to affect, the taste or render it
in any way materially different from sweet
or fresh milk, except as regards the reduc-

20 tion of active microbes.

In carrying out the process on a large
body of milk as will be necessary in a large
plant, it is desirable to provide special means
for incorporating the carbonic acid gas into

25 the body of milk and releasing it therefrom.
In Fig. 2 the tank 15 which is provided with
a man-hole at the top for filling and clean-
ing and with an outlet 17 at the bottom hav-
ing a valve 18, is further provided with a

30 shaft 19, driven by pulley 20 and carrying
a blade or paddle 21, is adapted to stir or
agitate the milk. The supply pipe 22 for
carbonic acid gas leads to any suitable source
for such gas and is provided with the valve

35 23 and with a flexible hose 24 for detachable
connection to outlet 17. The process is car-
ried out in this apparatus as above described
except that the paddle or agitator means is
kept in operation during the process so as to

facilitate thorough mixture of carbonic acid 40
gas with the milk and to expedite removing
the carbonic acid gas from the milk when
the gas is released through the valve 26 in
the top of the tank, and to prevent separa-
tion of the cream from the milk, after the 45
carbonic acid gas is released and it is desired
to draw off the milk.
What I claim is:

1. The . process of retaining milk in fresh
condition', which consists in passing carbonic 50
acid gas into the milk under pressure, and
subsequently reducing the pressure and re-
taining on the milk an atmosphere of car-
bonic acid gas at substantially atmospheric
pressure in contact with the milk. 55

2. The process of retaining milk in fresh
condition, which consists in subjecting the
milk to the action of carbonic acid gas and
retaining the milk in an atmosphere of car-
bonic acid gas at substantially atmospheric 60
pressure.

3. The process of retaining milk in fresh
condition, which consists in forcing carbonic
acid gas under pressure into the body of
milk, agitating the body of milk to incorpo- 65
rate the carbonic acid gas therewith, expos-
ing the body of milk to atmospheric pres-
sure and agitating the milk to release ap-
proximately all of the carbonic acid gas
therefrom. "

In testimony whereof, I have hereunto set
my hand at Los Angeles, California, this
31st day of August 1910.

HARALD EMIL HANSEN.

In presence of

ARTHUR P. KNIGHT,
FRANK L. A. GRAHAM.

LOGO

F. W. HOWE.

PEESEEVINO MILK.

APPLIOATIOH FILED SEPT. 23, 1907.

1,000,409.

Patented Aug. 15, 1911.

Inventor.,
Frederic W.Howe.

UNITED STATES PATENT OFFICE.

1,OOO,409.

FREDERIC W. HOWE, OF FRAMINGHAM, MASSACHUSETTS.
PRESERVING MILK.

Specification of Letters Patent. Patented Aug. 15, 1911.

Application filed September 23, 1907. Serial No. 394,039.

To all whom it may concern:

Be it known that I, FREDERIC W. HOWE, a
citizen of the United States, residing at
Framingham, in the county of Middlesex
5 and Commonwealth of Massachusetts, have
invented a certain new and useful Improve-
ment in Preserving Milk, of which the fol-
lowing is a specification.

In the distribution of milk to consumers,

10 it is essential to first thoroughly refrigerate
the same in an attempt to remove the ani-
mal heat, in order to retard bacteriological
alteration therein as long as possible. In
my position as chemical expert for a great

15 milk receiving and distributing concern, I
have had ample opportunity to observe the
inefficiency of the present method of cooling
by means of ice. After considerable study
and experiment upon this subject, I finally

20 conceived of the possibility of cooling the
milk by subjecting the same to a vacuum.
In further experiment, I not only found that
such subjection to a vacuum proved a suc-
cess in refrigerating the milk and

25 thoroughly removing all animal heat, but
in addition it served to remove all noxious
and odoriferous gases present in the milk,
and further, killed the larger part of the
bacteria therein.

30 The object of this invention is, therefore,

for preserving, purifying and cooling milk.

In carrying this process into effect, I

have devised the apparatus shown in the

accompanying drawings, in which

35 Figure 1 is an elevation, partially in sec-
tion, illustrating the same. Fig. 2 is an en-
larged horizontal section on the line X X
in Fig. 1. Fig. 3 is a cross section of the
three-way valve which I prefer to use.

40 The apparatus shown is arranged for the
treatment of milk after being put in the
usual milk-jar, but the process is equally
applicable to milk in any other styles of
containers. It is on many accounts prefer-

45 able to employ the process upon the milk
after it is placed in the. can, jar or other
container in which it is to be delivered to
the consumer, in order that there may be
no further opportunity for its contamina-

50 tion.

For the production of the vacuum, any
ordinary form of vacuum pump may be
employed, as the pump 1 shown in Fig. 1 ;
and an air-tight chamber 2 may be used,

55 from which the pump is constantly with-
drawing the air and vapor. Connected with

said chamber is a bell-mouthed member 4,
having its inner surface covered with a soft
rubber lining 5. By pressing the open
mouth of the jar or can 10 up within said 60
bell-mouthed member, into intimate contact
with the rubber lining 5, and then turning
the valve 6 to open the connecting pipe 7,
the milk within said can or jar is subjected
to the vacuum maintained in said chamber. 65
Thus subjected to the vacuum, the milk
rapidly gives off watery vapor to a sufficient
extent to soon cool it to the required de-
gree, preferably about 38 degrees F. At
the same time the gases within the milk 70
also escape; the bacteriological germs are
largely killed, and the milk is left in a con-
dition of coolness and purity which will in-
sure its keeping sweet and pure for several
days. The valve 6 is then shut, to turn off 75
the suction; the jar is removed, and its
cover or other sealing device applied. Dur-
ing this part of the work, however, more or
less air reaches the surface of the milk, and
to a limited degree re-contaminates it. To 80
prevent this, I serrate the throat of the bell-
mouthed member at a suitable distance
above the section reached by the mouth of
the jar 10, as shown in Fig. 2, and insert
the paper disk 12 usually used for sealing
jars of this kind. As this disk is appliec
with one hand, the valve 6 is given a partial
turn, enough to retain the disk in place by
suction, and then the glass jar is applied as
shown in Fig. 1. Then the valve is opened 90
wide; the watery vapor and gases pass
from the milk through the spaces between
the disk and serrations 11, until the milk is
sufficiently treated; and finally the valve 6
is turned to another angle to shut off the 95
vacuum-pipe 7, and admit the atmosphere
through the valve. By having the same a
three-way valve, as shown in Fig. 3, this is
easily done. The atmosphere being thus
admitted to the space above the paper disk, *
the latter is instantly forced down into the
mouth of the jar in its sealing position.
The jar of milk is then ready at once for
shipment. It is well to thus use a three-
way valve even if no seal is to be applied ]
through its means, in order that the vacu-
um shall not interfere with the jar's re-
moval. If desired, the intake 13 of said
valve may be suitably screened to prevent
any access of contaminating germs to the
milk when being sealed as above.

By means of this process, the milk,

1,000,409

whether in a jar, can or other receptacle, is
simultaneously cooled, purified and made
capable of lengthy preservation in but a
moment of time and at a merely nominal
5 expense.

What I claim as my invention and for
which I desire Letters Patent is as follows,
to wit;

The herein described method of prepar-

10 ing milk for delivery to customers, which

consists in filling the container which is to

be shipped to the consumer, with milk

freshly drawn from the cow, connecting a

vacuum producing device with the con-
tainer until the gases and animal heat have 15
been eradicated from such milk, and then
applying a permanent seal to the mouth of
the container without the access of atmos-
pheric air.

In testimony that I claim the foregoing 20
invention, I have hereunto set my hand this
19th day of September, 1907.

FREDERIC W. HOWE.
Witnesses :

A. B. UPHAM,
BURTON PAYNE GRAY.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

1 Commissioner of Patents.

1,00 5,

T. 0. MOLLINGEB.
PROCESS FOB TREATING MILE.

APPLICATION FILED BEFT. 82, 1910.

1,005,275.

Patented Oct. 10, 1911.

2 SHEETS-SHEET 1.

T. Q. MOLLINGEB.
PBOCES8 FOE TREATINQ MILK.

APPLIOATIOH FILED SEPT. 22, 1910.

1,005,375.

Patented Oct. 10, 1911.

2 SHEETS-SHEET 3.

UNITED STATES PATENT OFFICE.

THEODORE G. MOLLINGER, OP KALAMAZOO, MICHIGAN, ASSIGNOR TO STEPHEN B
MONROE, TRUSTEE, OP KALAMAZOO, MICHIGAN.

PROCESS POR TREATING MILK.

1,005,275. Specification of letters Patent. Patented Oct. 10, 1911.

Application filed September 22. 1910. Serial No. 583,270.

To all whom it may concern:

Be it known that I, THEODORE G. MOL-
LINGER, a subject of the Queen of the Nether-
lands ; and now residing at Kalamazoo,
5 Michigan, have invented certain new and use-
ful Improvements in Processes for Treating
Milk, of which the following is a speci-
fication.

In the accompanying drawings, I illus-

10 trate an apparatus such as I prefer to use
in carrying out my improved process, the
various parts thereof being sljown mainly
in conventional form, and without particu-
lar regard to scale or proportions.

15 Figure 1 is a side elevation of an appa-
ratus for carrying out my improved process,
certain of the parts being shown in conven-
tional form, they being illustrated merely
for the purpose of illustrating the general

20 arrangement of the apparatus and the con-
nections for the various parts thereof. Fig.
2 is a vertical longitudinal section through
the heating and cooling elements, the con-
nections being shown in 'full lines. Fig. 3

25 is an enlarged transverse section through the
cooling element, taken on a line correspond-
ing to line 3 3 of Fig. 2. Fig. 4 is an end
view of the heating element, looking from
the left of Fig. 2. Fig. 5 is a transverse sec-

30 lion through the heating element, taken on a
line corresponding to line 5 5 of Fig. 2.

In the drawings, similar reference char-
acters refer to similar parts throughout the
several views, and the sectional views are

35 taken k :>king in the direction of the little
arrows at the ends of the section lines.

The essential principle of my process re-
sides in the exposure of the milk to a rela-
tively high temperature within definite lim-

40 its and considerably in excess of the boiling
point of milk, such exposure being so con-
trolled as to be practically momentary and
the milk being under substantial pressure.
This step is immediately followed by the

45 very rapid cooling of the milk, down to a
point closely approximating, but not higher
than, the boiling point. This is again fol-
lowed by a more protracted, but still defi-
nitely .limited, period of cooling down to a

50 temperature in excess of normal, after which
the milk is allowed to cool throughout
the remaining range of temperature, down
to normal, without specific control.

Referring to the accompanying drawing,

65 1 represents the heating element and 2 the

cooling element. The heating element is
connected to deliver to the cooling element
through a pipe 3, the milk being delivered
to the heating element through the pipe 4
by means of a pump 5, which is shown 60
herein in conventional form. The tank 6
represents the supply of milk and is con-
nected to the pump through the pipe 7. The
treated milk is delivered through the pipe 8
to a delivery receptacle 9, which has a draw- 65
off faucet 10 controlled by a suitable valve,
as 11.

The pipe 8 is preferably provided with a
pressure regulator 12, so that the desired
pressure may be maintained on the milk as 70
it is forced through the heating and cooling
elements by means of the pump. A steam
pump is preferably used, as it is desirable
ordinarily to maintain high pressure, and to
force the milk rapidly through the. heating 75
and cooling elements.

The heating element 1 preferably con-
sists of a cylindrical jacket 13, a pipe of
about four inches diameter being found
practical. The pipe is provided with heads 80
or caps 14 and 15. Steam is admitted to the
jacket by the pipe 1C connected to the head
15 and is discharged through the pipe 17
connected to the head 14. The supply pipe
4 is connected to the inlet end of the coil 85;
arranged within the jacket. Steam is sup-
plied from a suitable source, so that it may
be delivered under high pressure to secure
the desired temperatures.

The heads 14 and 15 are provided with 90
plug-like end pieces 18 and 19, respectively,
which are adapted to receive the ends of a
plurality of tubes forming the coil, the
structure illustrated having 5 tubes as 20,
21, 22, 23 and 24. See Figs. 2, 4 and 5. 95
These tubes are preferably of copper about
T 5 T of an inch internal diameter and about
ten feet long. They are preferably open at
each end for convenience in cleaning. These
tubes are connected to form a single con- 100
tinuous channel. The connections in the
structure illustrated are the headers 25 and
2G, which are removably clamped against
the outer faces of the pieces 18 and 19, re-
spectively, screw bolts, as 27, being provided 105
in the structure illustrated for the purpose.
These headers are provided with channel-
like passages 28, the ends of which register
with the pipes to be connected. At -the left
hand end of Fig. 2 the channels are shown 110

1,005,275

in cross section, they are also indicated by
dotted lines in Fig. 4. The channels at th'e
right hand end of the heating element are
shown by dotted lines in Fig. 5. The pipes
6 are thus connected so that the milk passes
from the intake pipe 20, which is connected
to the milk supply pipe 4, by a coupling 29,
to the outlet pipe 23 of the heating element
which is connected by the pipe 3 to the cool-

10 ing element.

A thermometer 31 is provided for the
heating element, it being preferably mount-
ed on -the pipe 3.

The cooling element preferably consists

16 of a cylindrical jacket 32, having heads or
caps 33 and 34, respectively. Within the
jacket is a plurality of conduits or pipes 35.
These pipes are supported by and extend
through the end pieces 3G of the heads and

20 open into the chambers 37 in the headers
38 and 39, the header 38 being at the inlet
end and the header 39 being at the discharge
end. The pipe 3 is connected to deliver to
the header 38, while the header 39 is con-

26 nected to the discharge pipe 8. Couplings
30 are preferably provided for the pipe 3
adapted to be readily removed.

A thermometer 40 is preferably arranged
at the discharge end of the cooling element.

30 The headers are preferably removably
secured, so that the pipes of the cooling ele-
ment can be readily cleaned. These pipes
are also formed of copper and are of about
the same diameter as the pipes forming the

35 coil of the heating -element. In the struc-
ture illustrated, this is accomplished by pro-
viding the heads with flanges 41 and the
headers with end plates 42, the parts being
clamped together by the bolts 43.

40 The cooling fluid is delivered to the jacket
by means of the pipe 44 and is discharged
therefrom through the pipe 45.

The reservoir 9 is provided with a vent
46 which is screened by a mass of cotton or

45 other suitable material. This reservoir is
also provided with a steam inlet 47, by which
the water and steam may be introduced for
cleaning and sterilizing the reservoir.

With the parts thus arranged, the mftk to

50 be treated is delivered from the supply G by
means of the pump, first to the heating ele-
ment, then to the cooling element and then
to the delivery tank.

The pump is, as stated, adapted to deliver

55 the milk under high pressure, so that it "is
rapidly forced through the heating and cool-
ing elements and also, it is desirable to main-
tain the pressure while the milk 'is being
treated, in order to secure the most satis-

80 factory product

It will be noted that the heating element
exposes the milk to the heat in a relatively
small or attenuated body or stream. The
cooling element also exposes the milk in a

5 small or attenuated body or stream, the dif-

ference being that there is preferably a con-
tinuous single passage for the milk in the
heating element and a plurality of passages
in the cooling element. This causes the
milk to flow more rapidly while being heat- 70
ed than while being cooled. This rapid
movement of the milk through the heating
element keeps it properly agitated so that it
is evenly heated and prevents its burning.
The presentation of the milk to the heat jn 75
the attenuated body or stream makes it pos-
sible to accomplish the desired heating rap-
idly.

In treating milk by my improved process,
the heating and cooling elements are brought 80
to the proper temperatures and the milk
.forced therethrough by means of the pump.
Sweet milk, preferably as fresh as possible,
is introduced at its normal temperature, for
instance, about 20 centigrade, that is, no 85
preliminary heating or cooling is required.
The milk is forced through the apparatus,
by means of the pump, under considerable
pressure, preferably of about GOO pounds,
per square inch, which however, may be 90
materially varied, and at such a rate that
the time of passage through the heating
element shall be preferably about two sec-
onds, and that preferably the time of pas-
sage through the cooling element shall He 95
similar.

The heating element is maintained at a
temperature sufficient to raise the milk, in
Us passage through the same, to a tempera-
ture preferably of about 138 centigrade 100
at the time of its exit therefrom. The tem-
perature, to which the milk is ultimately
thus raised, may vary within certain limits,
but should not be substantially less than
130 centigrade, nor substantially more than 105
1.3.> centigrade. The temperature of the
steam in the heating element may, of course,
be higher than the maximum limit above
. mentioned for the milk, depending upon the
conductivity of the apparatus, the initial HO
temperature of the milk, or other conditions.

Upon passing to the cooling element, the
temperature of the milk is reduced to a
point not substantially exceeding its boil-
ing point iind preferably about 98 centi- H 5
grade. This cooling action should preferably
take place with a rapidity substantially
equal to that of the heating. The milk,
having been received in the reservoir 9, and
the pressure having been reduced, is then 12
inclosed, preferably as soon as possible, in
vessels which have been st/rilized by heat,
and whose temperature should preferably
correspond substantially with that of the
milk at this stage, the vessels being filled as 125
nearly full as possible and promptly sealed.
The subsequent cooling of the milk down to
a temperature of about 70 centigrade, is
thereupon controlled in any convenient man-
ner, so that a substantial period, preferably 13

1,005,275

about fifteen minutes, shall be required for
the drop from its temperature at the mo-
ment of exit from the cooling element, (say
98 centigrade) to 70 centigrade. This
5 prolonged secondary cooling insures the de-
struction of injurious bacteria, including
any which may have obtained access after
the emergence of the milk from the primary
cooling apparatus and during the bottling

10 operation. After the expiration of the time
required for the secondary cooling, the milk
may be allowed to cool down to a normal
temperature without specific control.

Milk when thus treated, is thoroughly

15 sterilized without any substantial impair-
ment of color or breaking of the cream
line, and retains the flavor of new untreated
milk.

I employ the term " bottling ", as a con-

20 venient one to describe the inclosure of the
milk in any suitable vessel, and it will there-
fore be understood that said term does not
imply any limitation as to the character of
the vessel.

25 I have specified above the preferred tem-
peratures and periods which give the best
results in my process, but it is proper to state
that some variation therefrom is permissi-
ble; thus, the milk may be raised to a tem-

30 perature between 130 and 155 centigrade,
but these limits should not be exceeded in
either direction. The period of actual main-
tenance of the milk at the maximum tem-
perature should be momentary, preferably

35 only the fraction of a second, although the
actual passage through the heating and
cooling elements, during which the temper-
ature is raised and lowered ia of course
longer. Under no circumstances should the

40 milk be maintained at a temperature above
130 centigrade, for more than two seconds.
The primary cooling to about 98 centigrade
should, as before stated, be very rapid, and
should preferably correspond in duration

45 with that of the heating, and the secondary
cooling from about 98 centigrade to about
70 centigrade, while prolonged during a

substantial -period, in order to subject any
new bacteria to destructive exposure^to heat,
should not be protracted substantially be- 50
yond thirty minutes.

I am aware that the sterilization of milk
by the controlled application of heat, is not
broadly new, and I am also aware that it
has been proposed to sterilize fluids, includ- 55
ing milk, by exposing them to a temperature
considerably above the boiling point, as set
forth in Letters Patent of the United States
No. 786,819, dated April llth, 1905. I, there-
fore, do not broadly claim the brief exposure 60
of milk to high heat, for I have found by ac-
tual experience that such exposure must not
only be definite but must be attended by the
definite control of the subsequent cooling, in
order to produce the desired result of steril- 65
izing the milk without impairment of its
qualities. The essence of my invention re-
sides in the organization and successive
steps of treatment both in regard to tem-
perature and periods of duration whose 70
limits are above set forth.

Having thus described my invention, what
I claim as new and desire to secure by Let-
ters Patent, is:

The hereinbefore described process for the 75
sterilization of milk, which consists in the
heating of an attenuated body Of milk to a
temperature not substantially less than 130
centigrade or substantially more than 155
centigrade, during a period not substantially 80
exceeding two seconds ; the primary rapid
cooling of the milk to a temperature of
about 98 centigrade; the bottling and seal-
ing of the milk ; and the prolonged second-
ary cooling of the milk to a temperature of 85
about 70 centigrade.

In witness whereof, I have hereunto set
my hand and seal in the presence of two wit-
nesses.

THEODORE G. MOLLINGER. [L. s.l

Witnesses :

M. PHINA WOODRUFF,
CLARA E. BRADEN.

W. D. PUSEY.
PROCESS OF PRESERVING MILK.
APPLICATION FILED JAH. 16, 1911.

1,008,063.

Patented Nov. 7, 1911.

PLANOORAPH CO., WASHINGTON, O. C.

UNITED STATES PATENT OFFICE.

WALTER DOBSON PUSEY, OF WOODLUPINE, NEAR PERTH, WESTERN AUSTRALIA, AUS-
TRALIA, ASSIGNOR OF ONE-HALF TO ARCHIBALD ROBERTSON FLEMING OF
ALBANY, WESTERN AUSTRALIA, AUSTRALIA.

PROCESS OF PRESERVING MILK.

1,008,063.

Specification of Letters Patent. Patented Nov. 7, 1911.

Application filed January 16, 1911. Serial No. 602,941.

To all whom it may concern:

Be it known that I, WALTER DOBSON
PUSEY, a subject of the King of Great
Britain, residing at Mills Street, Woodlu-
pine, near Perth, in the State of Western
Australia, Commonwealth of Australia, ar-
chitect, have invented an Improved Process
for the Preservation of Milk, of which the
following is a specification.

This invention has been devised with the
object of providing a simple and efficient
process whereby milk may be preserved for
a practically indefinite period under vary-
ing conditions of temperature or climate.
Accordingly the fresh warm clean milk from
the animal is placed in suitable bottles, cans,
or other similar receptacles previously thor-
oughly cleansed of all foreign matter, steri-
lized and allowed to dry. When almost full,

20 sound corks thoroughly washed in clean
water and then boiled in a solution of boracic
acid (H 3 BO 3 ) in the approximate propor-
tion of 1 teaspoonful of boracic acid to each
quart of water, are then forced (preferably

25 while still warm) into said receptacles, and
wired in position. If desired, metal or
wooden disks are placed between the corks
and the wires in order to prevent the latter
cutting into the former. The receptacles

30 Avith their contained milk are then com-
pletely immersed in open boilers, tanks, or
the like containing a sufficiency of tepid
water to completely cover said receptacles.
Heat is then applied to the boiler, etc., and

35 the temperature of the water raised to boil-
ing point (212 F.). At this temperature it
is retained for about 15 minutes, when the
heating agent is removed and the water al-
lowed to cool down to its original tepid

40 state. The milk containers are then re-
moved and hermetically sealed with wax or
the like and are then ready for storage or
delivery.

Milk treated by this process will keep

45 practically indefinitely without any percep-

tible change taking place in its constitution
and even after the containers are opened it
will keep fresh for several days.

It will be obvious that no special appa-
ratus is necessary for the carrying out of 50
this process, but the following arrangement
has been found to fulfil the necessary con-
ditions.

Referring to the accompanying drawing,
which is a longitudinal section through the 55
tank, A designates the latter, B the bottom
thereof, and C a perforated false bottom
upon which the bottles D are conveniently
placed side by side, while E is a fire grate,
which may be made removable. It will be 60
noted that the tank A is of sufficient depth
to contain the amount of water necessary
for the complete immersion of the bottles
but is not so deep as to interfere with the
easy manipulation of same. 65

Having now particularly described and
ascertained the nature of my said invention
and in what manner the same is to be per-
formed, I declare that what I claim is :

The hereindescribed process for the preser- 70
vation of milk, which consists in placing the
milk in sterilized receptacles, closing such
receptacles by sterilized corks, completely
immersing the receptacles containing the
milk in tepid water, increasing the tempera- 75
ture of such water to the boiling point and
retaining it at such temperature for a period
of time sufficient to sterilize the milk, allow-
ing said water to cool to approximately nor-
mal temperature, removing the receptacles 80
from the water, and finally hermetically
sealing the receptacles.

In testimony whereof I have hereunto set
my hand in presence of two subscribing wit-
nesses.

WALTER DOBSON PUSEY.

Witnesses :

EVERETT HENRY BARDWELL,
WILLIAM JAMES PARSONS.

Copies of this patent may be obtained for five cents each, by addressing the ''Commissioner of Patents,

Washington, D. C."

jOGS.oae

UNITED STATED PATENT OFFICE.

ADA M. ALBERTY, OF SEATTLE, WASHINGTON.
MILK-MODIFIER.

1,069,096.

No Drawing.

Specification of Letters Patent. Patented Aug. 5, 1913.

Application filed July 22, 1909. Serial No. 508,916.

To all whom it may concern :

Be it known that I, ADA M. ALBERTY, a
citizen of the United States, residing at
Seattle, in the county of King and State of
5 Washington, have invented certain new and
useful Improvements in Milk-Modifiers, of
which the following is a specification.

This invention relates to infants' foods ;
and has for its object the provision of a

i o food preparation to be used with cow's milk
as a modifier of the latter's tendency to co-
agulation when used as human food.

Under natural conditions cow's milk used
as food becomes acidulated by the secretions

15 (if the stomach and often, especially in the
case of infants, forms into dense and con-
tinuous curds which resist the normal proc-
esses of digestion and become an element of
danger to the child's health. Preparations

20 which are designed to overcome this exces-
sive coagulation have heretofore been dele-
terious to health owing to their action upon
milk being chemical in character and tend-
ing to interfere with the natural and neces-

25 sary changes properly taking place in milk
under digestive conditions.

My improved modifier of cow's milk con-
sists of a combination of food substances
which are, formed during the process of

30 manufacture largely into dextrin and solu-
ble starch. After addition to cow's milk
and heated a colloidal starch is formed
which is not subject to precipitation by the
acids of the digestive tract and which inter-

35 poses a barrier against the formation of
continuous, hard clots through the intense
coagulation of the casein present in the
milk. The coagulum is evenly distributed
throughout the liquid, is somewhat granu-

40 lated or flaky in texture and affords a prod-
uct readily assimilated by the digestive or-
gans. This action of the modifier is ap-
parently wholly mechanical in its effect and
is clue to the interposition of the colloids of

45 soluble starch rendering the milk unable to
combine into a coagulum hard enough to be
injurious to health.

While the same results may be obtained
by varying somewhat the materials and

50 methods of manufacture, the preferred
manner in which I proceed to carry out my
invention is as follows: I bake finely
ground white wheaten flour in a moder-
ately heated oven until of a deep brown

color, and until the starch therein has as 55
thoroughly as practicable been changed to
soluble starch and dextrin. Finely ground
and sifted flour made from the whole wheat
is then added to the treated white flour in
the proportions of two parts of the browned 60
white flour to one part of the whole wheat
flour, and to each six parts of the mixture
thereof I add one part of finely powdered
sugar of milk. This may be prepared and
preserved for use in unlimited quantities as 65
it is not subject to rapid deterioration and
is usually put up in metal cans. It is pre-
pared for use by adding one part of the
modifier just described to ten parts of milk,
or milk and water in the proportions proper 70
to the age and condition of the child. It is
heated and kept at a temperature of about
two hundred degrees Fahrenheit for several
minutes whereupon it is cooled and strained
for use. 75

The partially predigested farinaceous and
other ingredients of which the food is com-
prised lend an added food value to the milk
by increasing the relative amount of carbo-
hydrates therein. 80

Having described my invention, what I
claim is

1. A milk modifier adapted when boiled
with milk to interpose a barrier to the for-
mation of continuous clots therein when 85
subjected to coagulation consisting of
browned white flour, whole wheat flour, and
sugar of milk substantially in the propor-
tions specified.

2. A milk modifier adapted when boiled 90
with milk to interpose a barrier to the for-
mation of continuous clots therein when
subjected to coagulation, comprising four
parts of browned white flour, two parts of
whole wheat flour, and one part of sugar of 95
milk.

3. A milk modifier adapted when boiled
with milk to interpose a barrier to the for-
mation of continuous clots therein when
subjected to coagulation, comprising 100
browned white flour, two parts, and whole
wheat flour, one part.

Signed at Seattle, Wash., this 7th day of
July, 1909.

ADA M. ALBERTY.
Witnesses :

HORACE BARNES,
M. M. SMITH.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

1,073,135

heating an acid capable of sterilizing rhe
same and treating the sterilized product with
charcoal and bone black to remove the odor
and color.

5 3. The process of manufacturing a durable
salutary drink from whey or other milk
residue, which comprises adding without
heating an acid capable of sterilizing the
same and treating the sterilized product with

10 charcoal to remove the odor and color, and
then filtering the deodorized product.

4. The process of manufacturing a durable
salutary drink from whey or other milk
residue, which comprises adding without

15 heating an acid capable of sterilizing the
same, treating the sterilized product with
charcoal to remove the odor and color, fil-

tering the deodorized product and adding
carbonate of soda to the clear filtrate.

5. The process of manufacturing a durable 20
salutary drink from whey, which consists
in sterilizing the whey by adding thereto
without heating pure hydrochloric acid,
treating the sterilized whey with wood char-
coal and bone black to remove the odor and 25
color, filtering the treated product and add-
ing to the clear filtrate carbonate of soda.

In testimony that I claim tire foregoing as
my invention, I have signed my name in
presence of two subscribing witnesses.

ADOLF JOLLES.

Witnesses :

JOSEF JRuBASCH,
AUGUST FUOGER.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

UNITED STATES PATENT OFFICE.

ANDBEW A. DUNHAM, OF BAINBBIDGE, NEW YOBK, ASSIGNOB TO CASEIN COMPANY
OF AMERICA, A CORPORATION OF NEW JERSEY.

PROCESS FOR PRODUCING CASEIN PREPARATIONS.

1,080,204. Specification of Letters Patent. Patented Dec. 2, 1913.

No brawing. Application filed May 14, 1913. Serial No. 767,560.

To all whom it may concern :

Be it known that I, ANDREW A. DUXIIAM,
a citizen of the United States, residing at
Bainbridge, in the county of Chenango and
5 State of New York, have invented or dis-
covered certain jiew and useful Improve-
ments in Processes for Producing Casein
Preparations, of which the following is a
specification.

10 This invention or discovery has for its
object the manufacture, in an- inexpensive
and simple way, of a chemical compound
consisting of casein and a glycerophos-
phate.

16 The processes heretofore practised in the
manufacture of a casein or albuminous sub-
stance, made by treating the albuminous
substance with a glycerophosphate, are ex-
pensive and complicated, an objection

20 which is avoided by the present invention.

In carrying the present invention into

effect freshly precipitated casein, made by

any of the well-known methods of adding

acid to milk, is washed three or four times

25 in water to remove as much as possible of
the acid. The curd is then heated in water
to about 180 F., after which the water is
strained off and the curd or casein drained
for about twenty-four hours. The product

30 is now in a heavy dough-like mass, contain-
ing about 60 or 70% water, but dry enough
so that it can be readily separated into fine
particles, for instance by putting it through
an ordinary sausage grinder. The com-

35 minuted material is now transferred to a
mixer of any suitable design, and to the
calculated dry weight of the casein 5% of
glycerophosphate, also calculated on a dry
weight basis, is added. These two sub-

40 stances are thoroughly mixed together in
such a manner as to insure a very complete
mingling thereof and the compound is then
dried at a temperature of about 120 F.,
after which the product is ground and sift-

45 ed to the desired mesh.

If it be desired to prepare a sodium
glycerophosphate, t"he procedure is as fol-

lows: With 100 grams of anhydrous glyc-
erin mix 125 grams of 85% phosphoric acid
and heat to a temperature of about 122 F. 50
and then nearly neutralize this mixture
with sodium carbonate. It requires about
110 grams of anhydrous sodium carbonate
to secure the right neutralization. It is
preferable, however, to leave the product 55
slightly acid to litmus paper.

The above mixture makes a solution of
sodium glycerophosphate, of about 75%
strength.

The product which is secured by treating 60'
casein with glycerophosphate in the manner
above described is an edible compound, very
high in protein and combining phosphates
in an easily assimilable form, and at the
same time a product which may easily and 65
readily be manufactured.

The preparation produced as above de-
scribed is completely soluble in water,
although it reacts acid to litmus paper.

Having thus described my invention or 70
discovery I claim and desire to secure by
Letters Patent :

1. The process of producing a casein
glycerophosphate compound, soluble in
water, which comprises mixing together 75
casein in a comminuted form, containing
water, with a slightly acid solution of a
simple glycerophosphate, and thereafter
drying the compound thus produced.

2. The process of producing a casein 80
glycerophosphate compound, soluble in
water, which comprises thoroughly mixing
about 5 parts of a simple glycerophosphate

in the form of a slightly acid solution there-
of, with casein in amount corresponding to 85
100 parts of dry casein, and thereafter dry-
ing and grinding the compound thereby
produced.

In testimony whereof I affix my signa-
ture, in presence of two witnesses.

ANDREW A. DUNHAM.
Witnesses:

L. A. STEVENS,
H. V. DUNHAM.

1,080,

UNITED STATES PATENT OFFICE.

PHILIPP MtJIXEB, OF FBANKFOBT-ON-THE-MAIN, GERMANY.
MANUFACTUBE OF ALIMENTABY PBODTJCTS.

1 ,080,920.

No Drawing.

Specification of letters Patent. Patented Dec. 9, 1913.

Application filed March 7. 1910. Serial No. 547,771.

To all whom it may concern:

Be it known that I, PHILIPP MULLER, mer-
chant, residing at Wingertstrasse 3, Frank-
fort-on-the-Main, Germany, have invented
6 new and useful Improvements in the Manu-
facture of Alimentary Products, of which
the following is a specification.

It has been found that in carrying out
the process described in Patent No. 863081

10 of August 13, 1907 for the manufacture of
alimentary products, suitable for constant
use, from buttermilk, flour and sugar, the
time (about six weeks) required for storing
the intermediate product can be shortened or

15 dispensed with if a certain quantity of cane
sugar be added to the buttermilk before
the latter has been soured. The storage de-
scribed in the patent before named had for
effect to bring about the complete conver-

20 sion of the cane sugar and of the lime still
remaining in combination with the casein
after the souring of the buttermilk, and thus
improved the digestibility and suitability
of the food. According to the present in-

25 vention this complete conversion of the origi-
nal constituents of the food can also be ef-
fected by adding cane sugar to the butter-
milk before the latter has been completely
soured, for the reason that the lactic fer-

80 mentation (souring) then proceeds in pres-
ence of a larger quantity of sugar (i. e. milk
sugar and cane sugar).

In consequence of the cane sugar being
subjected to the process of fermentation

35 which occurs in the buttermilk, the liability
of the food to undergo fermentation during
its passage through the alimentary canal
is also considerably lessened; this result
being the same as that produced by the pro-

40 longed storage of the intermediate product,
according to the method described in the
patent already mentioned. Hence, the in-
termediate product, obtained by subsequent
treatment in the manner described in that

45 patent can now be evaporated to dryness
without the necessity for further storage.

The phenomenon described above as re-
sulting from the addition of cane sugar
previous to the souring of the buttermilk is

60 also found to ensue when whole milk or
skim milk is used in place of buttermilk.

The following example illustrates how
the process of this invention is carried out,
if the desired alimentary product is to be

65 used as a food for infants: To 1 liter milk
approximately 60 grams of cane sugar are

added before the milk has been completely
soured. This mixture of milk and sugar is
then subjected to souring. If the acidifica-
tion has not advanced further than 5 de- go
grees according to Thoerner's scale (See
Chemikerzeitung, 1892, No. 80, and MUch-
zeitung, 1893, page 58), 15 grams of flour
are added and the mixture obtained in this
manner is then heated and boiled under 95
constant stirring, then poured, at a tempera-
ture of about 90 degrees centigrade, into
previously sterilized vessels and, when the
vessels have been closed, heated for a short
time (say for 10 minutes) at a temperature 70
of 100 degrees centigrade. This heating
(sterilization) has for its object to render
the percentage of acid in the milk unalter-
able and giving a fixed and unchanging com-
position to the mixture so that it can be 75
desiccated and stored without the risk of
any appreciable chemical change taking place
in the same manner as is the case in the
process of the said U. S. Patent 863081 but
without the storage of about 6 weeks. The 80
process described may also be performed in
such a way that during the boiling of the
mixture of milk, cane sugar and flour, sugar
may again be added and the mixture boiled
again. 85

If the desired alimentary food is .to be
used for feeding young animals (such for
example as calves and suckling pigs) the
amount of the flour and sugar to be added
must be suitably modified so that it may cor- 90
respond with the natural food of these suck-
ling animals.

Having thus described my invention, what
I claim and desire to secure by Letters Pat-
ent, is 85

1. The herein described process for the
manufacture of an alimentary product
which consists in adding cane sugar to milk,
souring the milk, mixing the resulting prod-
uct witli flour, heating and boiling the mix- 100
ture, then subjecting the product to steriliza-
tion in a closed vessel, substantially as and
for the purpose described.

2. The herein described process for the
manufacture of an alimentary product 105
which consists in adding cane sugar to milk
from which the fat has been removed, sour-
ing the milk, mixing the resulting product
with flour, heating and boiling the mixture,
then subjecting the product to sterilization 110
in a closed vessel, substantially as and for
the purpose described.

1,080,920

3. The herein described process for the
manufacture of an alimentary product
which consists in adding cane sugar to but-
termilk, souring the milk, mixing the re-

5 suiting product with flour, heating and boil-
ing the mixture, then subjecting the product
to sterilization in a closed vessel, substan-
tially as and for the purpose described.

4. 'i'he herein described process for the
10 manufacture of an alimentary product

which consists in adding cane sugar to milk
from which the fat has been removed, sour-
ing the milk, mixing the resulting product
with flour, heating and boiling the mixture,
15 adding sugar during the heating operation
and subjecting the product to sterilization
in a closed vessel, substantially as and for
the purpose described.

5. The herein described process for the
20 manufacture of an alimentary product

which consists in adding cane sugar to but-
termilk, souring the milk, mixing the re-
sulting product with flour, heating and boil-
ing the mixture, adding sugar during the
25 heating operation and subjecting the prod-
uct to sterilization in a closed vessel, sub-
stantially as and for the purpose described.

6. The herein described process for the
manufacture of an alimentary product

30 which consists in adding cane sugar to milk

from which the fat has been removed, sour-
ing the milk, mixing the resulting product
with flour, heating and boiling the mixture,
adding sugar during the heating operation,
boiling the mixture repeatedly, subjecting 35
the product to sterilization in a closed vessel,
storing the sterilized product in a closed
vessel and then evaporating to dryness, sub-
stantially as and for the purpose described.

7. The herein described process for the 40
manufacture of an alimentary product
which consists in adding cane sugar to but-
termilk, souring the milk, mixing the re-
sulting product with flour, heating and boil-
ing the mixture, adding sugar during the 45
heating operation, boiling the mixture re-
peatedly, subjecting the product to steriliza-
tion in a closed vessel, storing the sterilized
product in a closed vessel and then evaporat-
ing to dryness, substantially as and for the 50
purpose described.

In testimony, that I claim the foregoing
as my invention I have signed my name in
presence of two witnesses, this 12th day of
February 1910.

PHILIPP MULLER,

Witnesses:

RUDOLPH FRICKE,
ALBERT ROSMANN.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

Commissioner of Patents.

0. H. ATKINS.
PBOCESS OF PRESERVIN& MILK.

APPLIOATIOH TILED MAE. 3, 1911.

1,057,619

Patented A]Jr. 1, 1913.

A TTORNEY.

UNITED STATES PATENT OFFICE.

1,057,510.

CHARLES H. ATKINS, OF SPRINGFIELD,. MASSACHUSETTS.
PROCESS OF PRESERVING MILK.

Specification of letters Patent. Patented Apr. 1, 1913.

Application filed March 3, 1911. Serial No. 812,147.

ft To all whom it may concern:

Be it known that I, CHARLES H. ATKINS,

a citizen of the United States of America,

residing at Springfield, in the county of

5 Hampden and State of Massachusetts, have

invented new and useful Improvements in

Processes of Preserving Milk, of which the

i following is a specification.

This in ventiori' relates t*> the preservation
A of rnilk, broadly, and specifically to the proc-
ess for the preservation of milk on a com-
I mercial scale, as compared with the purely
experimental or laboratory basis.

The prior art discloses, in a numher of

.5 patents, the fact that milk, when subjected

to a certain degree of heat, can be. made

sterile and in such condition, provided air

. is excluded from the container, it may be

I kept in a palatable condition for a long

10 time.

So far as applicant is aware, there is no
disclosure in the prior art whereby the
., public has in any degree been benefited by
this knowledge up to the present time.
'5 Heretofore, for example, as disclosed in Let-
ters Patent of the United States issued to
Walker on May 18, 1899 numbered (525,280,
milk has been charged in a close vessel,
pressure has then been applied to that ves-
10 sel. and then it has l>een subjected to. a suffi-
|. cient degree of heat to properly sterilize the
contents, the vessel being provided with a
^ tube and faucet of the ordinary so-called
"siphon bottle" whereby the contents may
15 be drawn off. as required. This method,
while it involves 'the basic idea of storili/a-
f tion as employed in the process forming
I the subject of the present application, is
| only capable of being practised on a rela-
tively small scale, and the distribution of
I the product can extend only over a re-la-
s' tively small area; and, furthermore, in car-
' rying out this process, it is ne* essary to cm-
c ploy mechanism for forcing the milk into a
!$ closed container against constantly increas-
' ing pressure, due to (he air contained there-
in before the beginning of the charging op-
eration. This not o'.ly involves consider-
able expense, which \s vital from a commer-
iO cial point of view, but it also involves pass-
ing the milk through a pump or similar de-
vice employed in charging the container,
and under these, conditions of operation

cleanliness, as understood at the present
time, would be practically impossible, 55
though theoretically it might be possible by
frequently dismantling the charging appa-
ratus and thoroughly cleaning and steriliz- . '
ing the same. Other patents might be cited
in which the same fundamental idea of 60
sterilization is disclosed, but so far .as ap-
plicant is aware, as stated above., they con-
tain no disclosure whereby the daily prod-
uct of a dairy may be handled and packaged
on a commercial scale, without fear of con- 65
lamination, and so treated as to make it
possible to preserve the contents in palatable
condition for many months.

The object of the present invention is,
therefore, to provide a process whereby 70
milk may be so treated on a commercial
scale as to make it possible to keep it in a
palatable conditipn for months without the
use of ice or refrigeration, which will per-
mit its transportation and distribution in 75
bulk, as practised at the present time, with
the advantage, however, that the element of
time 'in effecting this distribution is a negli-
gible fpctor permitting the selection of the
cheapest mode of transportation. 80

In the drawings forming part of this ap-
plication, Figure 1 is a sectional elevation
of a container of the preferred form, the
cap for closing it being secured thereon and
the cover inclosing the removable cap be- 85
ing secured in its place. Fig. 2 is a view
similar to Fig. 1 showing the cover re^
moved and the container mounted on a
standard- Fig. 3 is a plan view of the un-
derside of the container shown in Fig. 1. 90
Fig. 4 is a cross sectional view on line 4 4,
Fig. 1, showing the construction of the nee-
dle valve on a somewhat enlarged scale.
Fig. 5 is a sectional view of the cap showing
means applied thereto for opening the nee- 95
die- valve.

The container a. as shown in Figs, l.and
2, is preferably made in the form of a cyl-
inder of steel with a head b welded into the
open end thereof, there being an opening c 100
in said head into which is fitted a closing
cap d which may be secured to the head in
any suitable manner, as by means of the
bolts c, whereby the container may be h'er-
met'jally sealed. A passage / is made 105
through the cap a and is so disposed that

1,057,519

fhe screw-threaded needle-valve g may be
..operated to open or close said passage at
will. This valve is located in a hole h
drilled into the cap. preferably in such man-
5 ner that the needle-valve y is inaccessible
except by means of a specially devised tool
k, as shown in Figs. 3 and 5, said concealed
valve being provided to prevent surrepti-
tious abstraction of the contents of the con-

10 tainer. The outer end of the passage / is
through a projection m which is screw-
threaded to receive a pipe whereby the re-
quired volume of air under pressure may be
introduced into the container after the cap d

!5 has been secured in place. . All of the parts
of *he container should be tinned to provide
against corrosion.

To protect the cap d from injury during
.shipment, a cover o of metal is fitted closely

20 over the rim p 01 the head 6, the latter be-
ing provided with the ears q through which
bolts r extend which are. earned on lugs s
on the cover, whereby the latter may be
tightly secured to the head by turning up

2/> the nuts on the bolts, the latter being pref-
erably bung on pins t between the lugs , as
shown, similar bolts being used to secure
the container to tbe supporting standard, as
shown in Fig. 2.

30 When the container is set up for use, it
is mounted upon a circular frame ?>, as
sho'vn in Fig. 2, which frame, by neans of
the U-shaped arms w extending f'um a suit-
able base ii-, supports the container at a con-

35 venient distance from the floor, the whole
being so arranged that the valve-operating
tool k may be conveuiently used to open
and close the valve g to draw the contents
of the container off.

40 Tn carrying out this process, the cap d is
removed from the container and through
the relatively large opening c in the head &,
the milk may be poured into .the container
from pails, or otherwise, until, in a con-
5 tainer of the capacity specified, viz., 50
quarts, an amount equal to about 44 quarts
of milk has been introduced. The cap is
then put into place, and a pipe connection
screwed onto the projecting end on the cup,

50 and air, under pressure of 100 Ibs., more or
less, is then admitted into the vacant space
remaining in the container. The desired
pressure having been attained, the valve q
is closed, the container then being subjected,

55 in a suitable apparatus provided therefor,
to the action of about 225 degrees of heat, ,
Fahrenheit, for a sufficient length of time
to thoroughly sterilize (lie contents, say for
about one hour and a half. The container

60 is then removed from the sterilizing cham-
ber, and the cover o secured in place over
the head, and from this time on no further
attention is required. The container, with
its contents, may -now be left indefinitely in

65 any temperature- it may be handled with

impunity and the contents drawn there-
from, as required, the container being set
up, as described, whereby a constant pres-
sure of the contents will be maintained
against the hfead thereof. With the amount
of space in the container devoted to the air
chamber at the pressure indicated, the en-
tire contents of the container may be drawn
off without exhausting the pressure, which
will permit the complete evacuation of the
container without permitting the entrance
of any outside air. Therefore, when the
receptacle is returned for refilling, decom-
position will not take place therein of the
particles of milk which might adhere to the
walls, and consequently the consumer is not
only protected but the cost of re-steriliza-
tion, before refilling the container, is
avoided.

Preferably, before the milk is placed in
the container, it is passed through' a sepa-
rator to reinovt any foreign substances
which will inevitably' find a lodgment there-
in in spite of the utmost care used in 'col-
lecting it; and the products of the separator,
that is the cream and milk, are then poured
into the container and thereby again be-
come mixed together: or, the separator ma,y
be so located as to deliver its contents di-
rectly into the containers. Another fact
which greatly simplifies the use of this proc-
ess is that when the milk has been treated
as herein set forth, the cream contained
therein will not rise to the surface, no mat-
ter how long* a container may be left in one
position. This fact makes it possible, there-
fore, to deliver relatively large containers
which may be set up in a convenient place
and the milk drawn therefrom, as required,
and the natural distribution of the fatty
substances throughout the fluid body of the
milk remaining unchanged, the user is al-
ways assured of a supply of milk in prac-
tically normal condition.

The process is equally adapted to the
preservation and distribution of cream on
a large scale, thus making it possible to
supply users of large quantities very eco-
nomically with a product which, as collected
and distributed at present, is frequently a
menace to the public health.

By means of the herein described process,
milk, in times of plentiful supply, can be
pui up and stored anywhere.

What T claim, is:

The process for preserving and handling
milk which consists in freely pouring into
a container open to the atmosphere a quan-
tity of milk of less volume than the capacity
of'the container, then closing the container
and introducing therein air under sufficient
pressure to provide and maintain an excess
air-p.ressure within the container, then sub-
jecting the sealed container and contents to
a sufficiently high temperature for A suffi-

13'

1,067,819

cient length of time to prevent the subse-
quent development of living organisms
therein, and finally removing the liquid con-
tents of the container while in an inverted
6 position whereby the excess air-pressure will
insure the complete expulsion of the entire
liquid contents and stifl leave the container

wholly filled with sterile air to maintain
the inside walls of the container sterilized
for refilling purposes.

CHARLES H. ATKINS.
Witnesses:

HARRY W. BOWEN,
WM. H. CHAPIN.

UOTTED STATES PATENT OFFICE.

JOHN BRENSIKE, OF HTJSTISFOBD, WISCONSIN.
PROCESS FOB CURDLING MILK.

1,083,659.

No Drawing.

Specification of Letters Patent Patented Jan. 6, 191 4.

Application filed October 12, 1912. Serial No. 725,474.

To all whom it may concern:

Be it known that I, JOHN BRENSIKE, a
citizen of the United States, residing at
Hustisford, in the county of Dodge and
5 State of Wisconsin, have invented certain
new and useful Improvements in Processes
fo'r Curdling Milk; and I do hereby de-
clare the following to be a full, clear, and
exact description of the invention, such as

10 will enable others skilled in the art to which
it appertains to make and use the same.

This invention relates to a process for
curdling milk.
An object of the invention is to provide

15 a new and comparatively inexpensive proc-
ess for curdling milk, preparatory to con-
verting the' same into cheese, and the inven-
tion consists in such improved process as
will be hereinafter fully described and af-

20 terward specifically claimed.

The rennet which is well known in the
art. for curdling milk, is substituted in the
present invention by a rennet prepared from
the stomach and intestines of fishes of vari-

25 ocs kinds.

In carrying out my process I take a quan-
tity of the stomachs and intestines of fish
and after having removed the contents
thereof I thoroughly dry the casing either

30 by exposure to the atmosphere or in suit-
able drying machines. These dried mate-
rials are then placed in a vessel with suffi-
cient water to cover or float them and are
allowed to thus remain for several hours.

35 or a sufficient time for them to become satu-
r'ted and soft. I now surround the vessel
containing this material with warm water
and keep it in this condl on for one or
more hours, until the whole mass has be-

40 come thoroughly warm. I then draw off the
liquid and filter the same through any suit-
able filtering medium, the result being a fish

extract or ferment ready for use. I may
use this fish extract or ferment either as a
substitute for the well known rennet, or I 45
may use it in connection or combination
therewith, a small quantity of the fish ex-
tract in the latter case being employed for
the destruction of harmful bacteria in the
liquid being treated. This fish extract or 50
ferment has been found very effective, either
alone or mixed with rennet, for all the pur-
poses for which rennet has heretofore been
used, my extract having been found to be a
great destroyer of injurious or objectionable 55
bacteria contained in the liquid being'
treated.

To curdle milk I mix a suitable quantity
of my fish extract or rennet, either plain
or mixed with rennet, as described, with 60
milk whereupon the milk is curdled and
freed from harmful bacteria.

What I claim as new is :

A process for curdling milk and destroy-
ing harmful bacteria therein consisting of 65
drying a quantity of the stomachs and in-
testines of fish from which the. contents have
been removed, adding water sufficient to
cover the mass and permitting it to stand
until it has become thoroughly saturated 70
and soft, subjecting the mass to a warm
temperature for a period of one or more
hours, then separating the liquid from the
solid matter by filtering, then mixing the
liquid with a suitable quantity of rennet, 75
and finally applying the mixture to the milk.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

JOHN BKENSIKE.

Witnesses :

O. T. GOETSCH,
F. A. GOETSCH.

UNITED STATES PATENT OFFICE.

WALTER SEYMOUR DOWNHAM, OF WHEATLEY, ONTARIO, CANADA, ASSIGNOR OF ONE-
SIXTH TO ADAM THOMAS BELL AND ONE-SIXTH TO MICHAEL STEELE, BOTH OF
TAVISTOCK, ONTARIO, CANADA.

WHEY EMULSION.

1,085,380.

No Drawing.

Specification of letters Patent. Patented Jan. 27, 1914.

Application filed March 28. 1913. Serial No. 757,307.

To all whom it may concern :

Be it known that I, WALTER SEYMOUR
DOWNHAM, of the hamlet of Wheatley,
county of Kent, Province of Ontario, Can-
5 ad a. medical doctor, have invented certain
new and useful Improvements in Whey
Emulsions for Babies, Infants, and Inva-
lids, of which the following is a specifica-
tion.

10 This invention relates to the production
of a whey emulsion made from sweet cow's
milk, to be fed to babies, infants, and inva-
lids, particularly invalids suffering from
typhoid fever, stomach and intestinal trou-

15 bles. kidney disease, heart trouble, and arte-

Irio sclerosis, and one of the objects of my
invention is to provide a baby-food in the
form of a whey emulsion, the prolonged use
of which will not be accompanied by infan-

20 tile scurvy.

Another object of my invention is to pro-
vide a whey emulsion for the market in
which the spores are all killed, thus insuring
a product of this class that will keep for an

25 indefinite period.

A still further object of my invention is
the production of a product of this class
wherein the casein of cow's milk coagulates
in the stomach in the form of a flocculent

80 precipitate in which state it is very easily
digested. ~

As is well known by one skilled in this art,
the use of ordinary untreated casein of cow's
milk, results in the formation of ropy curds,

35 which are hard to digest, and which cause
by their presence irritation producing vari-
ous forms of stomach and bowel disorders,
and cholera-infantum. Now by emulsifying
the ingredients of my product, the casein is

40 broken up into very small particles in which
state it is very easily digested, and the en-
velops surrounding the fat globules are
broken, thus liberating the fat particles
which thoroughly mix with the other in-

45 gradients, and cannot be separated there-
from in the ordinary way, except to a small
extent such as by means of a cream separa-
tor or by allowing the mixture to stand. It
is very important that the covering sur-

50 rounding the fat globules be broken so that

the fat cannot again separate from the mix-
ture in the form of cream, and. furthermore,
to insure the fat being easily assimilated and
digested. When my whey mixture is prop-
erly homogenized 'and emulsified, the fat 55
globules or cream, and the casein, remain
evenly distributed throughout the mixture
for an indefinite period. By mixing with
the ingredients of my product a suitable
prophylactic agent, such as sodium citrate, 60
the casein is acted upon in such a way that
when taken into the stomach it will be co-
agulated in a flocculent form, in which state
it ceases to be a cause of the disorders above
noted. 65

This emulsion, for example in the case of
babies, passes through the stomach and
bowels free of all chunks of curd. I have
found that it is a soothing nourishment in
cases of ulcer of the stomach, and duodenum, 70
and in gastritis.

It is very important to note that since
there is no curdy residue deposited in the
stomach and bowels as a result of the use of
this emulsion, the conditions are absent 75
which irritate and cause perforation of the
inflamed and ulcerated Fever's patches.
Consequently it will be found that this emul-
sion can be well retained by patients suffer-
ing from typhoid fever. 80

By providing my emulsion with a suitable
prophylactic agent, the casein, in the cow's
sweet milk or cream used, is rendered in
characteristics like the casein of human
milk, which is flocculent and coagulable 85
only in soft curds.

It is to be noted that this product is not a
mechanical mixture of the various ingredi-
ents, but is a true emulsion.

In compounding the ingredients of this 90
product, I obtain sweet whey either from
cow's milk as it comes from the cow, or,
from skimmed milk, and test the same to
ascertain that it does not contain over a
certain percentage of lactic acid, preferably 95
18%. To this sweet whey is added a certain
amount of butter fat in the form of sweet
cream. To this mixture is now added a cer-
tain percentage of milk sugar, or, as a sub-
stitute therefor, a certain percentage of cane 100

1,085,380

sugar. Then a certain amount of a suitable
prophylactic agent, such as sodium citrate,
is added. The mixture is of course more or
less stirred and then it is pasteurized, and
5 after pasteurization it is passed through
what is known as a homogenizing machine
which emulsifies the ingredients thoroughly
after the manner well known. As a result
of such emulsification, the fat contained in

10 the mixture thoroughly mixes with the other
ingredients and cannot again be separated
therefrom except with great difficulty, thus
forming a substantially stable emulsion.
The particles of the prophylatic agent are,

15 as a conseqvience of said treatment, also
broken up and emulsified, and are conse-
quently readily digested.

So soon as the mixture has been made into
an emulsion, it is cooled off and hermetically

20 sealed in suitable receptacles and then ster-
ilized in a temperature that will kill all
spores therein, thus resulting in a product
that will keep indefinitely. I find that by
subjecting the emulsion to a temperature of

25 from 225 degrees F. to 235 degrees F. and
maintaining it in this temperature for ap-
proximately a half an hour, the spores will
be killed. If desired, the casein may be in-
troduced into the mixture as part of the sweet

30 cream or as part of sweet skimmed milk.

During the compounding of the ingredi-
ents, sweet skimmed milk may be added to
the whey and cream mixture in varying
quantities, so that the mixture may contain

35 from 25% to 75% of skimmed milk, pro-
vided it also contains from 1% to 3.5% of
butter fat. This will enable me to provide
my emulsion possessing varying percentages
of casein so that the emulsion may be suit-

40 able as food for infants and invalids whose
digestion is fairly good.

I shall now give below the relative pro-
portions ot the ingredients of my emulsion
for babies and infants, as well as for in-

45 valids. The following ingredients compose
one quart of the emulsion compounded to
be fed to delicate infants. This quart con-
tains the following ingredients in approxi-
mately the proportions mentioned; 99%

50 sweet whey and 1% of butter fat, to which is
added 20 grains of a suitable prophylactic
agent, such as sodium citrate.

The following ingredients compose one
quart of the emulsion compounded to be fed

55 to babies and infants and invalids whose
digestion is fairly good. This quart con-
tains the following ingredients in approxi-
mately the proportions mentioned; 73%
sweet whey; 2% butter fat; 1% of milk

60 sugar, or, as a substitute therefor, one half
of 1% of cane sugar, and skimmed milk
to the amount of 25% which is equivalent
to one half of 1% of casein. To the
foregoing is added 30 grains of a suitable

66 prophylactic agent, such as sodium citrate.

The following ingredients compose one
quart of the emulsion compounded to be fed
to healthy children. This quart contains the
following ingredients in approximately the
proportions mentioned; 36.5% sweet whey; 70
3.5% butter fat; 2% of milk sugar, or, as a
substitute therefor, 1% of cane sugar, and
skimmed milk to the amount of 60% which
is equivalent to 1.2% casein. To the fore-
going is added 40 grains of a suitable pro- 75
phylactic agent, such as sodium citrate.

I may manufacture my emulsion in a con-
centrated form, and in order to do so it will
be necessary to reduce the amount of mois-
ture in the emulsion by boiling or evap- go'
orization. until the volume thereof is sub-
stantially one quarter to one eighth of its
volume before boiling or evaporization.

The concentrated form is prepared for
feeding by mixing water therewith accord- 85
ing to the directions indicated on the re-
ceptacles containing the emulsion, until it
is of the desired consistency.

My emulsion prepared according to for-
mula? 1 and 2 may be fed to adult patients 90
suffering from typhoid fever, gastritis and
indigestion.

What T claim as my invention is :

1. As a new article of manufacture a whey
emulsion from which the fat particles can- 95
not again be naturally nor mechanically sep-
arated except to a small extent, sterilized
after being manufactured to form a sterile
food.

2. As a new article of manufacture, a io<
whey emulsion containing sweet whey; but-
ter fat. and a suitable prophylactic agent.

3. As a new article of manufacture, a
whey emulsion containing sweet whey; but-
ter fat ; milk sugar, skimmed milk and a 101
suitable prophylactic agent.

4. As a new article of manufacture, a
whey emulsion containing the following in-
gredients in approximately the proportions
mentioned: 73% sweet whey; 2% butter fat; nj
1% milk sugar: 25% of skimmed milk and

30 grains of sodium citrate.

5. As a new article of manufacture, a
whey emulsion composed of sweet whey;
butter fat; a sugar; casein, and a prophy- ill
lactic agent.

6. The process of manufacturing a food
for infants and invalids which consists in
taking the desired quantity of sweet whey;
adding the desired amount of butter fat 121
thereto, to which ingredients is added the
required amount of a prophylactic agent;
pasteurizing the compound and then emulsi-
fying the same.

7. The process of manufacturing a food 12!
for infants and invalids which consists in
taking the desired quantity of sweet whey;
adding the desired amount of butter fat
thereto, to which ingredients is added the
required amount of a prophylactic agent; 13J

1,086,380

pasteurizing the compound ; emulsifying the
same, and sterilizing -the compound in her-
metically sealed receptacles in a temperature
that will kill all spores.

8. As a new article of manufacture, a sub-
stantially stable whey emulsion containing
a prophylactic agent, made from cow's milk,
the casein in which has been rendered in

characteristics like the casein of human
milk. 10

In testimony whereof I affix my signature
in presence of two witnesses.

WALTER SEYMOUR DOWNHAM.
Witnesses :

G. CLEVELAND WAGNER,
CHAS. DUCHMANN.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

UNITED STATES PATENT OFFICE.

JOHAN D. FREDERIKSEN, OF LITTLE FALLS, NEW YORK.
COMPOSITION FOR PRODUCING LACTIC FOOD PRODUCTS.

1,091,054.

No Drawing.

Specification of Letters Patent. Patented Mar. 24, 1914.

Application filed July 23, 1913. Serial No. 780,662.

To all whom it may concern :

Be it known that I, JOHAN D. FREDERIK-
SEN, a citizen of the United States, residing
at Little Falls, in the county of Herkimer
and State of New York, have invented a new
and useful Improvement in Compositions
for Producing Lactic Food Products, of
which the following is a specification.

This invention relates to the production
of food products in which milk, curdled by
means of rennet ferment, is an ingredient.

In my Letters Patent No. 1,046,766, De-
cember 10, 1912, a composition is described
which is used for curdling milk by the direct
admixture to the milk of the composition in
a dry state. That composition is available
where milk can be obtained but is not avail-
able in the absence of milk.

The object of the present invention is to
produce a dry composition which contains
milk, skimmilk. or partially skimmed milk
in a dry state mixed with rennet ferment
also in a dry state, so that the desired food
product containing the curdled milk can bo
produced by simply mixing the composition
with water.

In practising this invention milk powder
composed of dried full milk, skimmilk or
partially skimmed milk is intimately mixed
with rennet powder, the latter consisting of
dry rennet ferment mixed with a very large
proportion of sugar or salt. The dry com-
position also contains such flavoring and col-
oring ingredients as may be desirable for
producing the desired ultimate product.
Preferably it also contains a small admix-
ture of a calcium salt, such as hypophos-
phite of calcium, the object of which is to
restore to the dried milk the property of
curdling firmly under the action of the ren-
net ferment, which property may have been
partially destroyed by the evaporating pro-
cess.

In this composition the rennet ferment is
uniformly distributed throughout the mass
and unequal coagulation is thereby avoided
when the mixture is dissolved in water or a
similar liquid. When strong liquid rennet
extract or rennet powder is added to milk,
the milk particles in the immediate vicinity
of the point at which the rennet ferment is
supplied to the milk are apt to be coagulated
much more quickly than the more remote
parts of the milk and sometimes instantane-
ous coagulation takes place in part of the
milk, thereby producing a coagulum or curd

which is of very uneven firmness or texture.
To counteract this the milk is usually stirred
vigorously immediately when the rennet is
added until perfect and intimate blending is go
secured. By mixing the rennet powder and
the milk powder, as is done in practising the
present invention, the particles of the two
ingredients are brought into intimate- and
uniform proximity throughout the mass, the 65
rennet ferment ready to act uniformly upon
the adjacent milk particles and the latter
ready to be so acted upon as soon as the con-
dition for action is supplied by the addition
of water or a similar liquid, and perfect uni- 70
formity is insured.

The period of time required for coagulat-
ing ordinary milk, skimmilk or partially
skimmed milk depends mainly upon the
strength of the rennet preparation, its pro- 75
portion to the milk, the temperature of the
milk and the condition of the milk as to
acidity, bacteria contents, &c. Usuajly the
strength of the rennet preparation and the
temperature can be closely regulated but the 80
condition of the milk, its acidity and the
number and species of bacteria contained
therein cannot be controlled and vary to
such an extent that the period required for
coagulation varies greatly, so that in the 85
ordinary use of rennet for curdling milk the
results are uncertain and lack uniformity.
A proportion of rennet which would curdle
sweet milk for pudding in five minutes may
curdle milk which is perceptibly acid in one 90
minute or sometimes even before the rennet
can be thoroughly mixed with the milk, caus-
ing the curd to be sloppy and of uneven
texture. With milk powder, on the other
hand, the quality of the milk is definite and 95
unchangeable, and the manufacturer of the
composition described in this application
can regulate it to a nicety so that, if a defi-
nite quantity of the powder is added to a
definite quantity of water at a definite tern- 100
perature, the time when coagulation will
take place can be exactly determined.

In the composition covered by this appli-
cation, the acidity of the dry milk is defi-
nite and unchangeable until it is dissolved 105
and the proportion of rennet can be readily
fixed by the manufacturer to a nicety, so
that the user has only to mix the composi-
tion with a suitable exact amount of water
or similar liquid at a certain temperature 110
to make the coagulation take place in a defi-
nite time without danger of disturbing the

1,091,054

process by stirring to thoroughly dissolve
the powder.

The consistency or texture of the result-
ing food product depends upon the propor-
tion of casein which is present in relation
to the amount of water. In ordinary liq-
uid milk this proportion and the consistency
of the coagulum cannot be controlled. With
milk powder, on the other hand, the con-

10 sistency of the ultimate food product can
be nicely regulated by using more or less of
the milk powder or the finished composi-
tion for a given amount of water.

This dry composition is available for pro-

15 duoing food products where milk cannot be
obtained, as, for instance, in camp, on board
ship . in the arctic and tropical regions, or
in the home when the supply of milk has
been consumed.

20 The flavor can be of any desired character
and the flavoring ingredient can be incor-
porated with the sugar and, if necessary, a
gelatinous substance to hold it, such as gum
tragacanth, as described in Letters Patent

25 No. 1,046,766. As an illustration the fol-
lowing formula may be given: In case the
flavor is vanilla, about 21G cubic centime-
ters of a concentrated extract of vanilla,
preferably about ten times stronger than the

30 usual flavoring extract of commerce, and a
coloring ingredient, if such is desired, are
mixed with forty-three grams of gum which
has been soaked in water so as to form a
smooth paste. This mixture is then added

35 to and thoroughly incorporated in about
thirty - two pounds of finely granulated
sugar and the whole mixture is dried at a
low temperature, say about 120 F. It is
then ground into a moderately fine powder

40 and thoroughly mixed with about ten grams,
of rennet powder and about fifty-seven
grams of hypophosphite of calcium. Other
flavors, such as orange, lemon, maple, pis-

tiO

tachio, raspberry, coffee, chocolate, &c., may
be incorporated in a similar way, with or 45
without a gelatinous substance as a con-
veyer.

By adding one part, by weight ; of the
above dry mixture to one part of milk pow-
der consisting of dried skimmilk. and add- 50
ing 3| ounces of this composition to one pint
of water at 100 F., stirring for one or two
minutes and then letting the solution stand
at rest, a firm pudding will be produced in
seven minutes.

For producing soft cheese, such as Neu-
chatel or cream cheese, an exceedingly small
quantity of rennet ferment is mixed with
the milk powder, sufficient to curdle the wa-
tery solution in from 18 to 24 hours.

I claim as my invention :

1. A dry composition for producing lac-
tic food products, comprising milk powder
and rennet powder intimately mixed, which
composition dissolves and curdles upon the 65
addition of water.

2. A dry composition for producing lac-
tic food products, comprising milk powder,
rennet powder and a calcium salt intimately
mixed, which composition dissolves and cur- 70
dies upon the addition of water.

3. A dry composition for producing lac-
tic food products comprising milk powder
and a pulverized mixture of rennet ferment,
a calcium salt and sugar.

4. A dry composition for producing lactic
food products comprising milk powder, ren-
net powder, a calcium salt, sugar and a
flavoring ingredient.

Witness my hand in the presence of two 80
subscribing witnesses.

JOHAN D. FREDERIKSEN.

Witnesses :

S. J. SECKNSR,
E. TOBORG.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

UNITED STATES PATENT OFFICE.

EBNST F. W. WIEDA, OF PATERSON, NEW JERSEY.
PROCESS OF TREATING MILK AND MILK PRODUCTS.

1,092,010.

No Drawing.

Specification of letters Patent. Patented Apr. 7. 1914.

Application filed August 2, 1912. Serial No. 712,898.

To all 'whom it may concern :

Be it known that I, EKXST F. W. WIEDA,
a citizen of (he United States, residing at
Paterson, in the county of Passaic and State
of New Jersey, have invented certain new
and useful Improvements in the Process of
Treat ing Milk and Milk Products, of which
the following is a specification.

According to a well-known method of
treating dried milk or milk powder with a
view to rehabilitate the milk as liquid milk
a mixture of the powder, bnfter and water
in a certain proportion is first thoroughly
agitated at a suitable temperature (say, 120
F.) for a sutiable time (say, 30 to 40 min-
utes) ; secondly, the temperature being ap-
preciably reduced (to say 100 F., or not
less than 95 F.), the mixture is again
agitated for a suitable length of time;
thirdly, the mixture is forced through a re-
stricted orifice or otherwise subjected to
pressure at from 150 to 250 on a kilogram
gage, which again raises its temperature, to
approximately 110 F. ; and, finally, the
mixture is cooled to and retained until used
at 35 F. The first step, including agita-
tion and sufficient heat for the purpose, pro-
duces the melting and breaking up of the
butter into fat particles and their diffusion
throughout the liquid; the second or "tem-
pering" step continues the diffusion phase
of the first step under a temperature condi-
tion (lowered) where the specific gravity of
the butter is such as to advance the diffusion
to as perfectly uniform state as possible;
the third, known us the "emulsifying" or
"homogenizing", step gives the emulgent
character to the mixture not possible by
agitation alone; and the fourth step is a
matter merely of preservation of the mix-
ture. The first, two steps, including heat-
ing and then reducing the temperature ap-
preciably, accomplish \yhat is known as
"pasteurizing", destroying any active or-
ganisms present. The product of this
method, though hygienically superior to
natural or raw milk, possesses a taste and
smell quite distinct from those of the raw
or natural product a condition which it
has heretofore been attempted to correct,
but so far as I am aware without success.

My object is to improve this process and,
more generally, to provide a process for the
treatment of milk and certain milk prod-
ucts, such as dried milk and skimmed milk,
whose product shall in every material re-

spect be superior to the raw product and
yet possess a taste and smell not different
from those of the raw product.

Proceeding, now, to describe my invention 6C
in detail, and particularly, first, in respect
to the rehabilitation of dried milk as liquid
milk: A mixture of 31 Ibs. of butter, 80 Ibs.
of dried milk and 700 Ibs. of water is first
placed in a suitable vessel, and, maintained $5
at a temperature of approximately 120 F.,
is melted and thoroughly agitated by some
suitable expedient with a view to break up
the butter into as fine particles or globules
of fat as possible and s'ecure the highest 70
possible degree of uniformity of their diffu-
sion throughout the mixture, for a reason
already explained. Next, the temperature
having been appreciably reduced and the
mixture agitated at that temperature the 75
mixture is emulsified or homogenized, say
in the way already explained, this having
the effect of raising the temperature of the
mixture to approximately 110 F. So far,
the improved process is substantially iden- go
tical to that already known and above out-
lined. I now introduce the following novel
steps responsible for the improved product
accomplished by my invention. The mix-
ture (which leaves the homogenizing or 85
emulsifying apparatus at approximately
110 F.) is placed next in a suitable vessel
and is reduced to the materially lower tem-
perature of approximately 90 F., being
further agitated, if desired. Either while 90
the mixture is cooling or after it has reached
the temperature last named I find it helpful
to aerate the mixture, though this is not es-
sential. Thereupon, the mixture is subjected
again to the emulsifying or homogenizing 95
operation at substantially the same pressure
as before. The mixture is then cooled to a
temperature of approximately 35 F., corre-
sponding to the last step in the old process
already described. Finally, it is preferable 100
to nernte the mixture again and then store
it for twenty-four hours or longer at 35 F.
The product of this process will be found
to have a taste and smell [indistinguishable
from those of the raw or natural product, 105
being otherwise, of course, in every respect
equal to the produce of the old pnx-css, first.
Described.

I may proceed in the snme way and, in-
stead of nsuig water .uui dried milk, use 110
skimmed milk; thus: a mixture of 31 Ibs. of
butter and 7SO Ibs. of skimmed milk. The

1,002,616

result will be the same as that of the im-
proved process as first described, to wit,
whole milk of Z% butter-fat standard.

Proceeding in the same way I may also
5 produce cream, (1) cither by using a mix-
ture of 166 Ibs. of butter, 55 Ibs. of dried
milk and 660 Ibs. of water; or (2) 166 Ibs.
of butter and 715 Ibs. of skimmed milk; or
(3) 124 IDs. of butter and 700 Ibs. of whole
10 (raw) milk, the product in each case being
cream of 16% butter-fat standard.

The essential feature of my invention,
whereby the improved taste and smell result,
is the emulsifying or homogenizing in a
15 process otherwise of substantially the nature
of that first described herein, at a tempera-
ture of approximately 90 F.

The temperatures and quantities and other
details herein mentioned are chosen with ref-
20 erence to producing the several products in
conditions found by me to be the best, but
they may be varied tvithout departure from
the invention.

Having thus fully described my invention,
25 what I claim and desire to secure by Letters
Patent is :

1. The herein-described process consisting
in agitating a liquid mixture containing but-
ter-fat and milk at a suitable, temperature
and meanwhile reducing the temperature
appreciably; then subjecting the mixture to

the emulsifying operation substantially as
herein described; then cooling the mixture
appreciably; then, v/hilc the mixture is sub-
stantially at the temperature at which it was 3 J
when last cooled, again subjecting the mix
ture to the emulsifying operation substan-
tially as herein described; and then cooling
the mixture to a temperature suitable for the
preservation thereof, substantially as du- 40
scribed."

2. The hei :;in-described process consisting
in agitating i liquid mixture containing but-
ter-fat and milk at a suitable temperature
and meanwiiile reducing the temperature 45;
appreciably then subjecting the mixture to
the emulsifying operation substantially as
herein described; then cooling the mixture
appreciably and aerating the same; then,
while the m'xUire is substantially at the tern- 50?
perature at which it was when last cooled,
again subjecting the mixture (< the emulsify-
ing operation substantially as herein de-
scribed; and then cooling the mixture to a
temperature suitable for the preservation 55
thereof, substantially as described.

In testimony whereof 1 affix my signature
in presence of two witnesses.

ERNST F. W. W1EDA.

Wit nesses:

JOHK W. STBWAHD,
WM. D. BELL.

;

6. M. S. TAIT.

PROCESS OF TREATING MILK AND OTHER LIQUIDS.

APPLICATION TILED JULY 28, 1913.

1,094,380.

Patented Apr. 21, 1914.

ATTORNEYS

UNITED STATES PATENT OFFICE.

GODFREY M. S. TAIT, OP WASHINGTON, DISTRICT OF COLUMBIA.
PROCESS OF TREATING MILK AND OTHER LIQUIDS.

1,094,380.

Specification, of Letters Patent. Patented Apr. 21, 1914.

Application filed July 28, 1913. Serial No. 781.633.

To all whom it may concern :

Be it known tliat I, GODFREY *M. S. TAIT,
a subject of Great Britain, residing at
"Washington, in the District of Columbia,
5 have invented certain new and useful Im-
provements in Processes of Treating Milk
and other Liquids, of which the following is
a specification.

This invention relates to the sterilization
or pasteurization of liquids; and it com-
prises, as a process, a process of sterilizing
milk or other liquids in bottles or other con-
tainers, according to which the containers
are first washed and scalded or otherwise

15 sterilized, and while in a still highly heated
condition from the washing are filled with
preheated milk or other liquid, and without
being allowed to cool the bottled milk or
containers containing other liquid are sub-

20 sequently maintained in a heated condition
until the sterilization or pasteurization is
completed, the sealing of the bottles or other
containers being effected either before or
after the completion of the pasteurization or

25 sterilization.

More specifically, the invention comprises,
as a process, a process of pasteurizing milk
in bottles according to which the bottles are
first washed and scalded and thereby steri-

30 lized, and without being allowed to cool ap-
preciably, but while still in a highly heated
condition and at or above the pasteurizing
temperature are filled with milk preheated
to or. above the pasteurizing temperature,

36 after which the bottled milk is prevented
from cooling and maintained at the pasteur-
izing temperature until the pasteurization
is completed, the heat of the preheated milk
and of the heated bottles being retained and

40 utilized to effect the pasteurization, a small
amount of heat being supplied if necessary
to prevent the bottled milk from cooling be-
low this temperature, all as more fully here-
inafter set forth and as claimed.

45 The present invention relates to the steri-
lizing or pasteurizing of milk or other
liquids in the -bottles or containers as dis-
tinguished from the pasteurization or steri-
lization in bulk.

so The invention will be more particularly
described in connection with the pasteuriza-
tion of milk in bottles, but it will be under-
stood that such description is by way of
illustration and that the invention is ap-

55 plicable also to the treatment of other
liquids such as beer, etc. In the pasteuriza-

tion of milk it is necessary to heat the milk
to a te'mperature of about 130 to 140 F.
and to maintain such temperature for a con-
siderable period of time to effect the pas- 60
teurization.

The present invention comprises such a
process of pasteurization according to which
the milk is first preheated and is filled into
bottles themselves also in a highly heated 65
condition, after which the. milk in the bot-
tles is kept at the pasteurization temperature
to -omplete the pasteurization, the milk bot-
tles being capped either before or after the
completion of the pasteurization and the 70
bottles being subsequently cooled and con-
veyed to a suitable refrigerating or storing
apparatus.

More particularly, the invention com-
prises a combined process of washing and 75
sterilizing the milk bottles and of filling
and pasteurizing the same according to
which the milk bottles are washed and
scalded and are subsequently filled with pre-
heated milk while still heated to a tempera-
ture above 130 F.. the bottles being subse-
quently kept at such temperature to com-
plete the pasteurization. According to this
process the heat necessary for the pasteur-
ization or sterilization is furnished partly by 85
the heat contained in the heated bottles and
partly by the preheating of the milk or other
liquid, the bottled milk or other liquid being
already at a temperature at or above that of
pasteurization and it being necessary only 90
to retain this Ijeat and the temperature
necessary for pasteurization until the pas-
teurization is completed. For retaining such
heat it is necessary only that the bottled
milk be kept in a sterilizer or pasteurizer 95
similar in nature to the fireless cooker in
which the cooling of the bottled milk is pre-
vented and the temperature maintained at,
that of pasteurization, a small amount of
heat being applied to the steriliper if neces- 100
sary to insure that the required temperature
is maintained and to prevent cooling of the
bottled milk.

On the accompanying drawing is shown
an apparatus illustrative of the present in- 106
vention, the various parts of this apparatus
being for the most part -shown diagrammati-
cally.

The process of the present invention will
be described in detail in connection with no
this drawing which is illustrative of one
embodiment of the invention and of one

1,094,380

form of apparatus in which the process of
the present invention can be carried out. In
this drawing a suitable conveyer is shown
at 1 which may be of the roller or rail type
5 and which may be provided with means
(not shown) for insuring- a regular and con-
tinuous travel or an intermittent travel of
the crates of bottles thereon.

A washing apparatus is shown at 3

10 through which the crates 2 are adapted to
pass on the conveyer 1 and in which the bot-
tles in the crates 2, which crates and bottles
are upside down, are subjected to washing
with alkali or soap or other cleansing agent

16 and are subsequently rinsed and scalded, the
scalding water usually being near the boil-
ing point and the bottles leaving the wash-
ing apparatus still heated to a temperature
more or less close to the boiling point. The

20 washer 3 is provided with doors 4 at its
ends which, in the normal operation of the
device, are filled and closed by the crates of
bottles which pass through the washer in a
continuous stream, these doors being of such

25 a size that the crates practically fill the
same. It will be understood that the washer
3 is provided with suitable pipes or other
means for insuring the necessary washing
and scalding of the bottles, but it is not

30 deemed necessary to illustrate or describe
such washing device in detail. From the
washing device the crates 2 are conveyed to
the end of the conveyer 1 onto the conveyer
5 which turns the crates upside down and

35 conveys them to the filling device 7 which
is operated by a foot lever 10, the crate be-
ing raised and 'the bottles themselves operat-
ing automatically the valves controlling the
milk supply. The filler 7 is fed with milk

40 preheated in the heater 8 by means of the
steam coil 9 to about or above the pasteuriza-
tion temperature, e. g 130 to 150 or 160 F.
This preheater is shown as a heater of the
" flash " variety but it will be understood

45 that other suitable heating means can be
used for preheating the milk. Since the
milk bottles are conveyed from the washing
and scalding apparatus directly to the .filling
device thev reach the filling device still in

60 a highly heated condition and a t-npera-
ture usually above that of pasteurization.
By preheating the milk and filling the heat-
ed bottles with the preheated milk the pas-
teurization is started before the milk reaches

56 the bottles and is continued immediately
after reaching the bottles so that the pas-
teurization isjbegun before the bottles reach
the pasteurizing apparatus, a very mate-
rial saving in heat being thus effected and

60 the process being very materially shortened
and simplified. It is not necessary to heat
cold bottles after filling them with cold
milk or to first pasteurize the milk and cool
it and bottle it in cold bottles, but the bottles

65 are filled while still hot from the washing

and scalding apparatus and the heat still
contained in the bottles is made use of in
effecting the pasteurization. The disad-
vantages incident to the filling of cold bot-
tles with hot milk or of hot bottles with cold
milk are also avoided and the milk imme-
diately upon filling the bottles is already
at or above the pasteurization temperature
and requires merely a small amount of heat
to maintain it at this temperature until the
pasteurizing is completed. The preheating
of the milk and of the bottles and the start-
ing of the pasteurizing process is thus begun
before the crates of bottles reach the main
sterilizing apparatus and it is necessary
only for such apparatus to maintain the bot-
tles in a heated condition. Since only a
small amount of heat is necessary for this
purpose, as compared with the amount 'of
heat necessary for first heating the milk
and bottles, the sterilizer requires only a
small amount of heat to be supplied to it.

In the apparatus illustrated, the sterilizer
11 which usually extends for a considerable
distance, is shown as provided with doors 12
for the entrance and escape of the crates, the
doors being practically closed by the crates
which pass in a continuous stream on the
conveyer 6 through the apparatus. The
sterilizer 11 is shown as heated by steam
coils or hot water coils 13 which in turn are
heated by the gas heater 14. the gas burner
15 being controlled by the thermostat 17 in
the sterilizer and by the controlling valve 16
so thnt the temperature can be maintained
practically constant at about 130 to 140 F.
The length of the sterilizing chamber can be
made sufficient to insure the sterilization of
the milk bottles while passing through it.
the conveyer 6 being provided with suitable
means (not shown) for insuring the progres-
sive feed of the crates of bottles to and from
the filling and capping device and through
the sterilizer. The caps can be applied to
the bottles in the crates either before or
after the passage of the crates through the
sterilizer.

In the embodiment of the invention illus-
trated, the capping device is shown at 18
and is arranged to cap the bottles after they
come from the pasteurizer, the capping of
the bottle being effected by the lever 19
which rhises the crate against the capping
devices. The bottles of milk which nre now
pasteurized and capped are cooled bv the
water spray 20 and are conveyed to ^he re-
frisrerating or storing chamber 21.

It will be seen that in the embodiment of
the invention ilhistrated the bottles are kept
in crates into which they are suitably se-
cured so that the crates may be conveyed
into the washing device upside down and the
bottles thoroughly washed, rinsed and scald-
ed and allowed to drain, after which the
crates are reversed by the conveyer 5 and

100

IDE

11C

115

120

12o

130

1,094,380

reach the filling device right side up. Other
suitable forms of washing apparatus can be
used and other means for reversing the
crates and bringing the bottles into an up-
right position. Also other means for heat-
ing tho sterilizer can be employed, it being
necessary only that the temperature of the
sterilizer be maintained at the pasteuriza-
tion temperature and that means be provided
for maintaining the sterilizer or pasteurizer
nt this temperature. It will be seen that the
process and apparatus of the present inven-
tion enables the pasteurization of milk or the
sterilization of other liquids to be effected in

5 a simple and efficient manner and that the
heat contained in the bottles from the scald-
ing and washing operation, together with the
preheating of the milk, are made use of in
eliWting the pasteurization. It is advanta-

geous to heat the milk, to a temperature
somewhat greater than that of pasteuriza-
tion, for example, up to 150 3 F. or even
higher, and it is also advantageous to fill the
bottles while still heated above the pasteur-

5 ization temperature, the bottles frequently
reaching the filling apparatus from the
washer at a temperature above 150 F. By
using milk heated to such a temperature
and bottling it in bottles also heated above

10 the pasteurizing temperature the bottled
milk is prevented from cooling below the
pasteurizing temperature before it reaches
the sterilizer and it is necessary for the steri-
lizer merely to prevent the cooling of the
'5 milk below the temperature necessary for
pasteurization. The so-called sterilizer is in
fact merely a heat retainer upon the princi-
ple of the fircless cooker. It is provided
with insulated walls to retain the heat in the

bottled milk and it is heated only sufficiently
to prevent the milk from cooling below the
required temperature. This sterilizer or
pasteurizer is accordingly merely an appa-
ratus for retaining in the bottkd milk the

5 heat already contained in it so that practi-
cally the pasteurization is effected by the
heat applied to the preheated milk and the
heat contained in the heated bottles. Since
the preheating of the milk is carried out in a
flash or instantaneous heater it is possible to
heat the milk considerably above the pas-
teurizing temperature for the necessary
short interval of time without injuring it in
its taste and properties., heat thus applied to

5 the milk being made use of in the manner in-
dicated to effect or assist in the pasteuriza-
tion.

While the process of the present invention
and the apparatus illustrative of the present

invention have been described in connection
with the pasteurization of milk, yet it w.ill
be understood that other liquids can be treat-
ed in a similar manner, the heat necessarv
for the pasteurization being applied princi-
pally to the liquid before bottling and to the '

bottles during the. washing and scalding
step. It will be understood also that varia-
tions can be made in carrying out the process
and in the apparatus described without de-
parting from the spirit and scope of the in- 70
vention. as set forth in the accompanying
claims.

Having described my invention, what I
claim as new and de'sireto secure by Letters
Patent, is 75

1. The process of pasteurizing milk in
bottles which comprises filling the bottles
while in a highly heated condition with pre-
heated unpasteurized milk and continuing
the heating of the milk in said- bottle to go
complete the pasteurization. .

. 2. The process, of pasteurizing milk in
bottles which comprises washing and scald-
ing the bottles, filling the bottles after scald-
ing and while in a highly heated condition 35
with preheated impasteurized milk, and con-
tinuing the Keating of the milk in said bot-
tles to complete the pasteurization.

3. The process o:r pasteurizing milk in
bottles which comprises tilling the bottles 90
while in a highly heated condition with un-
pasteurized milk preheated to about 130 to
150 F., and continuing the heatins of the
milk in said bottles at about 130 to"l40 F.

to complete the pasteurization. 95

4. The process of pasteurizing milk in
bottles which comprises washing and scald-
ing the bottles, filling the bottles while still
heated to a temperature above that of pas-
teurization with unpasteurized milk pre- 100
heated to about the pasteurization tempera-
ture, and continuing the heating of the milk

in said bottles to complete the pasteuriza-
tion.

5. The process of pasteurizing milk in 10B
bottles which comprises washing and scald-
ing the bottles, filling the bottles after scald-
ing and while still at a temperature above
130 F. with unpasteurized milk preheated

to a temperature of about 130 to 150 F. and 110
continuing the heating of the milk in said
bottles at a temperature of about 130 to 140
F. to complete the pasteurization.

6. The process of pasteurizing liquids in
containers which comprises filling heated 115
bottles or other containers heated above the
pasteurization temperature with the unpas-
teurized liquid preheated to about the pas-
teurization temperature an,d maintaining

the heated liquid in the containers at the 120-
pasteurization temperature to effect pas-;,
teurization, whereby the heat of the contain-
ers and the preheating of the liquid are uti-
lized for effecting the pasteurization.

7. The process of pasteurizing milk in 125
bottles which comprises filling inilk bottles
heated above the pasteurization tcmperatuve
with unpasteurized milk preheated to about
the pasteurization temperature and. prevent-
ing the cooling of the bottled milk below the J

1,094,380

pasteurization temperature until pasteuriza-
tion has been effected.

8. The process of pasteurizing milk in
bottles which comprises filling milk bottles

6 heated to above 130 F. with unpasteurized
milk heated to above 130 F. and preventing
the cooling of the bottled milk below 130 F.
until pasteurization has been effected.

9. The process of pasteurizing milk in
10 bottles which comprises washing and scald-
ing the milk bottles, filling said bottles while
stul heated above the pasteurization temper-
ature with unpasteurized milk preheated to
above the temperature necessary for pas-

16 teurization, and preventing the cooling of
the bottled milk below the pasteurization
temperature until pasteurization is effected,
whereby the heat necessary to effect the pas-
teurization is supplied principally or en-

20 tirely by the preheating of the milk and the
heat contained in the heated bottles.

10. The process of pasteurizing milk and

other liquids in bottles which comprises fill-
ing heated bottles heated above the pasteuri-
zation temperature with preheated unpas- 26
teurized milk or other liquid and maintain-
ing the bottled liquid at the pasteurization
temperature by means of dry heat until pas-
teurization is effected.

11. The process of pasteurizing milk -in so
bottles which comprises filling milk bottles
heated above the pasteurization temperature
with unpasteurized milk preheated to about
the pasteurization temperature and main-
taining the bottled milk at the pasteuriza- 36
tion temperature by means of dry heat un-
til pasteurization has been effected.

In testimony whereof I affix my signature
in the presence of two witnesses.

GODFREY M. S. TAIT.

Witnesses :

F. E. BARHOWS,
A. F. CAFFREY.

UOTTED STATES PATENT OFFICE.

ABMEN H. THOUMAIAN, OF BALTIMOKE, MARYLAND.
FEHMENTED-MILK FOOD PRODUCT AND PROCESS OF MAKING THE SAME.

1,101,044.

Ho Drawing.

Specification of Letters Patent. Patented June 23, 1914.

Application filed May 17, 1913. Serial No. 768,879.

To all whom it may concern:

Be it known, that I, ARMEN H. THOU-
MAIAN, a citizen of the United States, resid-
ing at Baltimore, in the State of Maryland,
have invented certain new and useful Im-
provements in Fermented-Milk Food Prod-
ucts and Processes of Making the Same, of
which the following is a specification.

My invention relates to a new and im-
proved fermented milk food product, and
process of making the same.

The object of the invention is to provide
a fermented milk food product which is
highly palatable and nutritious, possesses
good keeping qualities, is acceptable to the
most delicate stomach and easily digestible,
and is, therefore, a valuable article of diet
for infants and invalids and others having
impaired digestive organs, and which is,
further, free from the objections incident to
other fermented milk foods and, besides
constituting a pleasant, agreeable and nour-
ishing article of food and beverage, for
general use, is of especial benefit and ad-
vantage in the alleviation and cure in gen-
eral of all disorders of the digestive and in-
testinal tracts.

A further object of the invention is to
provide a process of manufacture where-
by a fermented milk food product of the
character set forth may be reliably and ef-
ficiently prepared.

My improved fermented milk food prod-
uct is prepared from pure, fresh, whole-
some milk, and cream, a special ferment
combining the lactic acid bacillus and the
Bulgaricns bacillus, and egg albumen. The
milk and cream, after being cooled, tested
and found thoroughly clean and free from
disease germs, are placed in a suitable ves-
sel and intimately combined, and either, be-
fore or after admixture, but preferably
after, are sterilized . at a temperature below
boiling, namely, at about 210 F. The ster-
ilized mixture of milk and cream is then
cooled to a suitably lower temperature, and
at a temperature of from 170 to 180 F.
a desired quantity of pure egg albumen is
added thereto and thoroughly combined
1 therewith, after which the special ferment
is introduced and the mixture allowed to
actively ferment under the; action thereof
for a period of from two to three hours,
usually about two and oae-hl| horn's. The
product is then chijle^ straia*d and bot-

tled or stored in other suitable receptacles
for use.

In practice, cream in the proportion of
from six to ten parts, or from six per cent.
to ten per cent., and albumen in the pro- 60
portion of from three to six parts, or from
three per cent, to six per cent., to each one '
hundred parts of milk, are used, according
to the degree of richness and nutritive qual-
ities desired. It will, of course, be under- 66
stood that, irrespective of other factots,
the albumen renders the product more
wholesome and nutritious than would other-
wise be the case but, in addition, I have
found that the albumen in this product em- 70
ploying lactic acid and Bnlgaricus bacilli,
exceptionally valuable properties, in that
it acts as a vehicle and diffusing agent for
the ferment and, hence, promotes and has-
tens the process of fermentation to a ma- 75
terial degree. Moreover, after a certain
period, namely, at the end of the most ac-
tive stage of fermentation, it retards fur-
ther fermentation, and, hence, serves as a
preservative, enhancing llie keeping prop- go
crties of the product. Finally, the albu-
men performs the highly valuable and im-
portant function of reducing the acidity to
a practically negligible point, an objection
present in all other fermented tailk food 8$
products with which I am familiar, and
renders the product bland and qbothing, ac-
ceptable to the most delicate stomach and
non-irritating even-in serious inflammatory
conditions of the alimentary canal.-

The product prepared in the manner de-
scribed, and under the action of the spe-
cial ferment set forth, is of a yellowish-
white color, of thick cream-like consistency,
smooth and without clots of separation, of 95
a pleasant, faintly-acid odor and entirely
free from cheese-like odor, totally devoid of
acridity, and neither sweet nor sour, but
of a most agreeable cream-like taste and de-
licious flavor. Unlike ordinary milk or '
cream, it is not constipating and 'does not
leave a fatty taste in the mouth, but. on
the contrary', is slightly laxative and leaves
tlie mouth sweet and pure, and does not co-
agulate into curds in the stomach under the 106
action of the gastric juices, remaining liq-
uid, so that it is easily attacked by the, gas-
tric j.uices and may be digested 5n the fcost
delicate stomach. It ia for ibis, and the
other reasons stated nl the utmost value HP

1,101,044

in malnutrition, diseases of the digestive
and intestinal tracts, fevers and other wast-
ing diseases, as it may be retained and di-
gested When all other food substances are
5 -rejected. It is also bland and healing in
( all inflammatory conditions.

Chemical analysis of this food product
shows that it retains all the ingredients and
food values of the original milk and cream,

10 while being readily digestible, and having
the other desirable qualities noted, the prod-
uct containing protein (combined) five per
cent., fat five and two tenths per cent, and
carbohydrate, four per cent. Its calorific

15 value per quart, is from eight hundred and
fifty to one thousand calories, whereas the
average good quality 'milk gives only from
six hundred to six hundred and fifty calo-
ries. Bacteriological and microscopical ex-

20 amination shows the presence of a prolific
growth of a short bacillus the lactic acid
bacillus, and a long bacillus known as the
Bulgaricus bacillus, also a lactic acid-form-
ing organism, one of the most vigorous

25 known, and exceptionally few yeast cells
and no colon bacillus pus or disease produc-
ing organisms. It is, therefore, antag-
onistic to the pathogenic and other disease
producing germs which infest the intestinal

30 tract, as well as those germs which produce
fermentation in the refuse remaining from
undigested food, and by prohibiting the
growth of such germs acts as an intestinal
antiseptic and preventive of many diseases.

35 The product may be weakened by the ad-
dition of water, if desired, to suit the taste
or fancy, used as a beverage as well as a
food, and served hot or cold. By evapora-
tion it may be reduced to a powder, to which

40 a required amount of water may be added
when used.
I claim :

1. A fermented milk food product having
the following characteristics and properties,

45 to wit: of a yellowish-wMte color, thick
cream-like consistency, smooth and without
clots of separation, a pleasant faintly-acid
odor and freedom from cheese-like odor or
acridity, neither sweet nor sour but of a

50 cream-like taste and agreeable flavor, and
ism-curdling and freely digestible under the
action of the gastric juices, the said product
containing protein (combined) approxi-
mately fi ve per cent., fat, approximately five

55 and two tenths per cent., carbohydrate, ap-
proximately four per cent., a prolific growth
of lactic ucid bacillus and Bulgaricus ba-
cillus, and having a caloric value per quart
of approximately from eight hundred and

60 fifty to one thousand calories, substantially
as described. '

2. A fermented lacteal feed product of
the character described containing milk,
lactic acid bacillus and Bulgaricus bacillus.

3. A fermented lacteal food product of 65
the character described containing milk,
cream, egg albumen, lactic-acid bacillus and
Bulgaricus bacillus.

4. A fermented milk food containing lac-
tic acid and Bulgaricus bacilli and egg 70
albumen.

5. The herein-described method of mak-
ing a fermented lact-albumen food prod-
uct, which consists in combining egg al-
bumen with a lactael fluid, and fermenting 75
the mixture by the action of a ferment con-
taining lactic-acid and Bulgaricns bacilli.

(j. The herein-described method of mak-
ing a fermented food product, which con-
sists in mixing a small proportion of cream 80
with milk, sterilizing the mixture at a tem-
perature close to but below the boiling
point, and then fermenting the mixture by
the action of' a ferment containing lactic-
acid and Bulgaricus bacilli. 85

7. The herein-described method of mak-
ing a fermented lact-albumen food product,
w.nich consists in mixing a small propor-
tion of cream with milk, sterilizing the mix-
ture at a .temperature close to'but below the 90
boiling point, cooling the mixture to a de-
gree below the sterilizing temperature, add-
ing thereto egg albumen, and then ferment-
ing the mixture by the action of a fer-
ment containing lactic-acid and Bulgaricus 95
bacilli.

8. The hrein-described method of mak-
ing a fermented lact-albumen food product,
which consists in mixing a small proportion

of cream with milk, sterilizing the mixture 100
at a temperature of about two hundred and
ten degrees, cooling the mixture to a tem-
perature between one hundred and seventy
degrees and one hundred and eighty de-
grees, adding thereto egg albumen, and then 105 j
fermenting the mixture by the action of a
ferment containing lactic-acid and Bulgari-
cus bacilli.

9. The herein described method of mak-
ing a fermented milk food product, which 110 j
consists in subjecting a lacteal fluid to a
process of sterilization at a temperature .
close to but below the boiling point, and
then fermenting the sterilized fluid by the
action of a ferment containing lactic acid 116 j
and Bulgaricus bacilli.

In testimony whereof I affix my signature
in presence of two witnesses.

ARMEN H. THOUMAIAN.
Witnesses:

AGNES I. STEW AST,
BENNETT S. JONES.

)

UNITED STATES PATENT OFFICE

IRA D. ODLE, OF GAINESVILLE, FLORIDA.

MEDICATED FOOD PRODUCT.

1,120,330.

No Drawing.

Speciftcation of letters Patent. Patented Dec. 8, 1914.

Application filed June 18, 1914. Serial No. 845,793.

Kail whom it may concern :
Be it known that I, IRA D. ODLE, citizen
the United States, residing at Gaines-
le, in the county of Alachua and State of
5 Klorida. have invented certain new and use-
ful Improvements in Medicated Food Prod-
ucts; and I do hereby declare the follow-
ing to be a full, clear, and exact description
of the invention, such as will enable others
10 skilled in the art to which it appertains to
make and use the same.

My invention relates to medicated food
products or palatable therapeutical prepara-
tions, its prime object being to provide a
15 palatable and readily stored medium for
introducing bacteria into the human system.
It has long been known that certain bacilli
when introduced through the stomach will
propagate within the digestive organs of the
20 body and will act as germicides for destroy-
ing the toxins tending to produce digestive
orders. Such a therapeutic action has
been particularly noted in connection with
lactic acid bacilli, such as the Bacillus Bul-
25 garicus studied by Professor Metchnikoff,
which readily propagates in the alimentary
tracts and acts as an effective germicide for
preventing auto-intoxication and the like.
Such bacilli have heretofore been introduced
JO into the system as constituents of liquids of
the order of butter-milk, the preparation of
which liquids required conditions not al-
ways available, and which liquids could be
kopt only for very limited periods of time.
!5 Moreover, the liquids thus prepared are not
palatable to those who have no fondness for
the taste of butter-milk and will not permit
of being flavored to suit various tastes.

The prime objects of my invention are to
10 provide a food product which will act as a
carrier for introducing such bacilli into the
digestive tracts of the body, which may
easily be stored and kept for a considerable
length of time, and which may be varied in
>5 flavoring so as to make it palatable to per-
sons of widely varying tastes. I accomplish
these objects primarily by mixing a suitably
concentrated culture of the desired bacilli
with cream and freezing the mixture after
the customary manner to make ice cream,
which ice cream may be suitably flavored
either before or after the freezing process.
In carrying out my invention, I prefer-
ably start with a pure culture which may
5 be obtained on the market in liquid form, or

with bacillary tablets as also obtainable on
the market. This initial culture is grown in
one quart of sterile skimmed (or practically
fat free) milk at a temperature of approx-
imately 37 C., the incubating being con- 60
tinued until an acid value of 8.8 to 4 per
cent, is reached. The liquid is then mixed
with at least as large a quantity of sterile,
fat free milk, after which it is incubated
again until it shows an acid value between 65
2.8 and 3, the acidity being readily de-
termined by titrating a sample of the liquid
with sodium hydroxid, preferably using a
-fa normal solution. When the culture
liquid has reached this desired degree of 70
acidity, it is cooled to a temperature of from
5 to degrees C., at which temperature the
liquid may be kept as a stock culture. How-
ever, if this stock solution is kept for some
time, it should be tested frequently as a 76
check on the gradual decrease of its bac-
terial content, which latter can be restored
to its proper value by adding sterile and
substantially fat free milk and again in-
cubating. I preferably use five gallon tanks 80
for the storage for the stock solution, as I
have found them more satisfactory than
tanks of larger size. The tank used should
preferably be equipped with means for
stirring the liquid to effect a uniform dis- 85
tribution of the bacteria and it should
have a faucet at the bottom for enabling
the liquid to be drawn off as needed.
The stirring may be effected by supporting
the entire tank in such a manner that it 90
may be swung or churned back and forth.
As the final step in preparing my medi-
cated food product, I add the stock culture
(prepared as above) to pasteurized cream
and thereupon freeze the cream after the 95
usual manner to produce ice cream. The
proportions of the pasteurized cream and
the standard stock culture may be varied ac-
cording to the bacterial content desired in
the resulting product; that is to say, one 100
volume of the stock culture may be added
to from 1 to 20 volumes of the cream. If
the proportion of stock culture to the cream
is relatively large, some of the flavors com-
monly used with ice cream (any of which 105
flavors may be added before the cream ad-
mixed with the stock culture is frozen) may
not eliminate the acid taste. In this case,
I preferably add a small amount of lime to
neutralize the acid, although I have found lie

1,120,330

that this usually will not be necessary when
the acidity of the mixture of cream and
stock culture does not exceed 2.

When the culture-laden ice cream has
5 been prepared as above, the bacteria in the
same are practically dormant and will de-
crease in number very slowly. Conse-
quently, the medicated food product of my
invention may be stored for a considerable

10 period of time without appreciably losing
its therapeutic value. However, as soon as
the ice cream is eaten and melted by the
warmth of the body, the bacilli contained
therein will propagate rapidly and particu-

15 larly so as the cream forms an excellent
medium for their growth. It will be evident
that by varying the flavor used in the manu-
facture of the ice cream, or by adding suit-
able flavoring matter to the ice cream when

20 it is being served, the taste can be varied so
as to make my food product palatable to
practically everyone. It will also be evident
that other bacteria, besides the Bulgarian
lactic acid bacilli above mentioned may be

26 used ari8 that the preparation may be varied
in numerous details without departing from
the spirit of my invention. For example,
the incubating of the original culture may
be done at a somewhat higher temperature,

30 although I prefer not to have this tempera-
ture exceed 40 C. It will also be evident
that if any putrefactive bacteria should be
present in the cream to which the stock cul-
ture is added, the lactic acid formed during

35 the incubation of the stock culture will act
as a germicide to prevent their development.
Consequently, there will be no danger of the
propagation of such bacteria as streptococci,
which grow better at low temperatures than

40 at a high temperature and which must, there-
fore, be checked by a germicide, the effect of
which latter will not be detrimental when
taken into the body. Consequently, my in-
vention simultaneously provides a check for

45 impurities in the cream (although the lat-
ter is preferably pasteurized before being
mixed with the stock culture) and also pro-
vides a germicide which will readily become
active within the digestive tracts of a person

50 eating this palatable food product.

"While I have described my food product
as comprising a culture-laden ice cream, it
will be evident that other frozen confections
(such as sherbets or water-ices) may be

55 similarly medicated by mixing a culture of

bacteria with the ingredients thereof before
freezing the latter. However, I preferably
use my invention in connection with ice-
cream as the cream after being eaten affords
a better medium for the propagation of the
bacteria within the digestive system.
I claim as my invention :

1. The medicated food product compris-
ing a frozen confection containing a culture
of lactic acid bacilli, the said culture being
mixed with the ingredients of the confec-
tion before the freezing of the latter.

2. The medicated food product compris-
ing a frozen confection containing a culture
of bacteria and a sufficient quantity of lime
for approximately neutralizing the acidity
of said culture, the said culture and lime
being mixed with the ingredients of the
confection before the freezing of the latter.

3. The medicated food product compris-
ing ice cream made by freezing cream ad-
mixed with a culture of lactic acid bacilli.

4. The medicated food product compris-
ing ice cream made by freezing cream ad-
mixed with a culture of lactic acid bacilli,
and with a sufficient quantity of lime for
neutralizing the acidity of the said culture.

5. The medicated food product compris-
ing ice cream containing a dormant culture
of lactic acid bacilli capable of being propa-
gated in the cream to which the said ice
cream is molten by the body warmth of the
eater of the ice cream.

6. The medicated food product made by
incubating bacteria in substantially fat free
milk to an acidity not exceeding about four
per cent., mixing the resulting culture with
additional fat free milk, incubating the mix-
ture, stirring the said mixture into at least
as large a volume of cream, and thereafter
free/ing the resulting mixture.

7. The medicated food product made by
incubating lactic acid bacilli in a gradually
increased quantity of substantially fat free
milk, mixing the resulting culture with
cream, and thereafter freezing the said
mixture.

In testimony whereof I have signed my
name in presence of two subscribing wit-
nesses.

IEA D. ODLE.

Witnesses :

E. K. SELLERS,
C. A. MARTINI.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. c."

UNITED STATES PATENT OFFICE.

JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JERSEY.
METHOD .FOR THE UTILIZING OF SKIM-MILK AND IN MILK COMPOSITION.

1,125,692.

Ho Drawing.

Specification of Letters Patent Patented Jan. 19, 1915.

Application filed January 9, 1913. Serial No. 740,963.

To aH whom it may concern :

Be it known that Tr JOSEPH MOSES WARD
KITCHEN, a citizen of the United States,
residing in the city of P'ast Orange, county

5 of Essex, State of New Jersey, have in-
vented a new and Improved Method for the
Utilizing of Skim-Milk and in Milk Com-
. position.

The object of this invention is to so treat

5 skim milk as to make of it a part of a
nutritively well balanced form of healthful
food for human bejngs in convenient prac-
tical form to use in commerce.
It is common practice to admix fluid skim

5 milk and corn meal or other cereals in such
balanced proportions as to render the com-
position nutritively desirable for feeding
domestic animals: but the large water con-
tent in skim milk and its tendency to quickly
deteriorate from fermentations, deprives
large human populations of the advantages
of using such food compositions. Further-
more, the fact of having had the butter fat
removed from skim milk renders it not only

: Unpalatable, but also ineffective from a
nutritive point of view. Nevertheless, if
skim milk is properly dehydrated and used
in admixtures containing fatty constituents,
and perhaps other constituents, it makes a
.very valuable food for human beings.
: In view of the now recognized fact that
certain of the- protein constituents of maize
sire more or less lacking in nutritive avail-
ability, the desirability of adding to maize
an available nutritive protein like skim milk
that has not undergone marked chemical
change from high heat, will be obvious. It
mould l>e noted that there are physiological
virtues in milk that are not calculable as
equivalents in the ordinary terms for energy
or nutrition that are applicable to other
foods. The skimming of fat from the milk
in no way damages it for food so far as its
protein, sugar, mineral salts and other nutri-
tive, constituents 'are concerned.

In carrying out my inventive idea, I do
not confine myself to any special method
of dehydrating skim milk and of making
compositions therefrom. The general idea
is to remove a sufficient amount of water
from it and to secure through other food
additions, a sufficient content of constitu-
ents that in the aggregate comprises suffi-
cient fat to replace so far as is dietically
desirable as much of the fat that has been
skimmed from the milk as may be nutri-

tively desirable. I also, in my idea of
utilizing skim milk, may introduce constitu-
ents other than fats, such as starchy and
flavoring matters. , , 60

It is obvious that the general idea of the
invention maj' be carried out by mixing
various constituents with a fluid skim milk,
and then drying and pulverizing the mix-
ture, or, by drying and pulverizing the in- 05
gradients separately and admixing such con-
stituents in desired proportions.

The manner in which I carry out the pur-
pose of the invention may be an important
feature of the invention. Some methods 70
are better than others. It is old to make
compositions of whole milk and cereals; and
to dry and pulverize such compositions, as
through for example; the complicated
method of making a dough of milk and 75
meal, baking it, drying it and pulverizing
the baked product. This method is too
costly and unsatisfactory as to economic
and dietary results. Another way is to mix
a cereal with milk and then dehydrate the 80
mixture to dryness and finally pulverize the
dried product. This process is not very
satisfactory inasmuch as the cereal becomes
more or less dissolved in the milk, and a
very hard horny mass is produced which is 85
difficult to grind and which is difficult to
digest. To overcome these defects, I may
adopt several other methods. For example:
I dry and pulverize skim milk separately
and apart from any other food principle, so
by any known method, or by a special
method that I have devised. I then add
a definite proportion of the dried pulverized
milk to a selected proportion of maize meal
or other comminuted suitable food 1 material 95
such ns ground chocolate or dextrinized bar-
ley, and then thoroughly admix the food
constituents, which are afterward packaged.
Such packages are preferably of an air
and moisture proof character, and prefer- 100
ably, are subjected to a sterilizing heat after
their sealing. Sometimes I double-seal the
packages against external decomposing in-
fluences. Sometimes I use a paper pack-
age, and sometimes a hermetically sealed 106
metal package, as -in case of a condensed
composition of skim, milk and chocolate.
In the latter instance, I merely condense
the skim milk and add chocolate to it
either before, during or after the condensing 110
process; and then can the composition in
the usual way; the closed can being ster-

1,126,682

ilized after the can is sealed. I may use
admixtures of dried skim milk and dried
chocolate powder, with or without addi-
tions of sugar or other materials. In this

6 instance, I prefer to use a paper package
prepared from stiff cardboard in packing
the composition, of a square, or of a rounded
form. It should be noted here, that dried
whole milk does not keep as well as dried

10 skim milk, because of decompositions of the
fat which occur in the whole milk. If,
however, the fat is closely associated with
the vegetable substance in which the fat
originates, the objection as to poor keeping

15 quality in the composition is overcome, the
contained fat not becoming disassociated'
until after the composition is moistened and
heated during its preparation for consump-
tion. The original state of association pro- '

20 tects the fat from oxidizing processes, and
perhaps other decomposing activities.

I usually aim to secure the elimination of
most of the water from skim milk by some
process which leaves the dried milk and ad-

25 mixed other constituents in the form of dry
powder or fine granules; the admixed con-
stitutents being added either during the proc-
ess of drying the milk or after its drying, and
being of nutritive matters such as corn meal,

30 barley, other cereals or chocolate, in suf-
ficient quantities to secure A desirable nu-
tritive balance to the admixture. This espe-
cially applies in connection with adding fat
containing food constitutents. In carrying

35 out any method of performing this process,
it may be accomplished in any one of vari-
ous ways. I may gradually add to corn
meal skim milk, and heat and dry the same
during the process. This method I have

40 specifically described and claimed in my co-
pending application, Sr. No. 814,188 filed,
January 24th 1914. i may add some de-
sirably flavored materials to the skim milk,
such as chocolate, and then concentrate the

46 several materials. If the admixed materials
are reduced to a substantially dry condition,
I preferably pack the same in some form of-
paper package that more or less prevents at-
mospheric infections of, and moisture from

50 entering the package. I preferably subject
any package of such compositions to steril-
izing temperatures after its sealing. In-
asmuch as I usually add more or less in
some form of cereal to the skim milk, if

66 the preparation is to be marketed in dry
form, I preferably use a cereal that is rich
in vegetable fats ; but not haying fat in such
large proportions as to incite non-organic
decomposition in the package. If I add

60 fats that would be subject to such decompo ?
sitions, I hermetically seal such packages,

using preferably a metal container for tl
admixed ingredients. This is particular
the_ case, if I add chocolate as an ingredie:
to incompletely dehydrated skim milk.
" The present invention differs from t!
prior art inasmuch that I recognize the d
sirability of preparing such compositions i
will have a satisfactory, nutritively well ba
anced content of the several ingredient ?{
To secure my aim I perform 'a combined &
ries of steps or processes that must be c
actively carried out in full to secure n
aimed for result,- some of which individu
steps may have been individually and sing 7
performed in other instances out witho:
securing the advantage of my particuL
combination of steps or processes.

Subject matter is herein disclosed whii
is not herein claimed ; but which is claimt g(
in one or more of the following of my c<
pending applications, viz; that which pa
ticularly relates to special methods of deh;
drating milk and other fluids, in ST. N
814,188, filed Jan. 24, 1914; and that whic 8!
particularly relates to compositions of coc(
and skim milk, in Sr. No. 872,707, filed N.
vember 18, 1914.

What I claim as new is :

1. The method herein described, whic n
consists in, admixing pulverized cerea
with dehydrated skim milk, said pulverize
cereal having a fat content at least reli
tively equal to the butter fat removed fro:
the milk in its skimming.

.2. The method herein described, whic
consists in, drying and pulverizing skii
milk and a food material rich in vegetab
fat, said material having its fat natural]
associated with the other constituents ( li
the material and being pi-^ent in suitab
proportion to gove the admixed materials
fat content approximately equivalent to tl
butter fat removed from the milk.

3. As a new food product, a dry con H
minuted composition of skim milk an
maize or Indian corn, said compound ha 1
ing sufficient proportions of skim milk an
maize therein to give the dried compositio
a definite well balanced economic nutrith 1
ratio of proteids and fats between its sever!
constitutents.

4. The food product herein describee
which consists of an admixture of dried pu
verized skim milk and ground maize, tt 1
admixture having a desired nutritive ba

ance.

JOSEPH MOSES WARD KITCHEN.

Witnesses:

GEO. L. WHZELOCK,
BEATRICE MIBVIS.

UNITED STATES PATENT OFFICE.

RICHARD EILERSEN, OP COPENHAGEN, DENMARK.
PROCESS FOR MAKING CASEIN FROM BUTTERMILK.

,130,439.

Jo Drawing.

Specification of Letters Patent. Patented Jan. 36, 1915.

Application filed March 19, 1914. Serial No. 825,838.

'o all whom it may concern :

Be it known that I, KICHARD EILERSEN,

lerchant, a citizen of the Kingdom of Den-

mrk, residing at No. 24 Kronprinsessegade,

openhagen, Denmark, have invented cer-

iin new and useful Improvements in Proc-

;ses for Making Casein from Buttermilk,

id of which the following is a specification.

Hitherto all casein has been made from

dmmed milk only, and it has up to now

:en considered impracticable to make casein

om buttermilk. Now, however, it has been

iccessfully done to make casein from but-

rmilk by the following process: The but-

rmilk is heated to 40-65 C., and is left a

iiw hours until the curd has separated from

lie whey; then the whey is drawn off and

lie curd is washed with cold water, and cold

ater is added (while stirring) to such an

':tent, that the original quantity is again

)tained. To this liquid is added enough

carbonate of soda to dissolve the casein,

id this solution is now run through a sep-

'ator; thus the liquid is divided into three

irts; the butterfat of the buttermilk is

mplv skimmed off through the cream pipe

' the separator; the dissolved casein flows

it through the other pipe of the separator

id the albumen is thrown against the

des of the separator and clings there, and

taken out in thick cakes or layers. The

ssolved casein is then precipitated by mu-

riatic acid and washed with cold water;
then it is pressed and dried.
I claim as my invention: 35

1. The process of producing casein from
buttermilk consisting in separating the whey
and curd by the application of heat, wash-
ing the curd with cold water, adding suffi-
cient cold water to replace the separated 40
whey, dissolving the casein by an alkali bi-
carbonate, separating the casein solution,
precipitating the casein by a mineral acid,
and washing the precipitate with cold water.

2. The process of making casein from but- 45
termilk consisting in heating the buttermilk

to 40~65 C., separating thereby the whey
from the curd, drawing off the whey, wash-
ing the curd with cold water, adding a
quantity of cold water equivalent to the 50
separated whey, dissolving the casein by
the addition of a sufficient quantity of bi-
carbonate of sodium, eliminating the butter
fat and separating the albumen, adding mu-
riatic acid to the remaining solution to pre- 55
cipitate the casein, and washing the precipi-
tate with cold water.

In testimony whereof, I affix my signa-
ture, in presence of two witnesses.

KICHARD EILERSEN.

\v itnesses:

MARCUS MOELLER,
VRYGO C. EBERTT.

pies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

UNITED STATES PATEKT OFFICE.

ANDREW A. DUNHAM, OF BAINBRIDGE, NEW YORK, ASSIGNOR TO CASEIN COMPANY
OF AMERICA, A CORPORATION OF NEW JERSEY.

DESICCATED MILK PRODUCT AND PROCESS FOR PRODUCING SAME.

1,126,734.

No Drawing.

Specification of Letters Patent. Patented Feb. 2, 1915.

Application filed April 16, 1914. Serial No. 832,172.

To all whom it may concern :

Be it known that 1, ANDREW A. DUNHAM,
a citizen of the United States, residing at
Bainbridge, in the county of Chenango and
5 State of New York, have invented or dis-
covered certain new and useful Improve-
ments in Desiccated Milk Products and
Processes for Producing Same, of which the
following is a specification.

10 This invention has for its object the pro-
duction of a food or medicinal composition
consisting of sodium glycerophosphate, or
other suitable glycerophosphate, admixed
with or in combination with the solid con-

15 stituents of whole or skim milk; that is to
say, admixed with or in combination with
casein, lactose, albumen, butter fats (where
whole milk is used) and the salts which con-
stitute the so-called solid constituents of

20 milk, the composition to be used for food
or medicinal purposes. In speaking of milk
in the paragraphs following I refer either
to whole milk, skim milk or to a combina-
tion of both.

25 Numerous processes and products have
heretofore been known in which albumin-
ous substances, like the proteids of corn,
wheat, etc., have been treated in various
ways with sodium glycerophosphate to pro-

30 duce a product in an easily assimilable form.
So far, however, as is known to me no one
has produced a dry food composition con-
sisting of sodium glycerophcsphate, or any
other suitable glycerophosphate, admixed

35 with or in combination with the solid con-
stituents of milk.

In carrying out my invention I prefer
first to evaporate the milk to a heavy con-
densed form, that is to about 15 degrees

40 Batime. This can be done in a vacuum pan
or any other suitable receptacle for evapo-
ration, and the resulting condensed milk is
then treated with sodium glycerophosphate
or any other suitable glycerophosphate.

145 Now to about 95 parts of the condensed
milk I add preferably about five parts of
sodium glycerophosphate, figured on a dry
weight basis of the milk. The sodium glyc-
erophosphate is thoroughly incorporated

50 with the milk and the mixture is then dried
by any suitable means. The resulting prod-
uct is quite palatable and is perfectly solu-
ble in cold water. The sodium glycerophos-

phate does not coagulate the casein in the
milk, even though the sodium glycerophos- 55
phate used reacts acid to litmus.

This novel product has a very distinct ad-
vantage over other compositions containing
a glycerophosphate and albuminous sub-
stance, because the product is palatable, co
easily soluble and may be easily assimilated.

Instead of adding the sodium glycero-
phosphate to condensed milk a small per-
centage thereof may be thoroughly mixed
with dried milk, or milk powder, if desired, 65
to produce the novel food product. Instead
of sodium glycerophosphate, any other suit-
able glycerophosphate may be employed,
meaning by " suitable " a glycerophosphate
which when thoroughly incorporated with 70
milk and the mixture dried, or when ad-
mixed or combined with the solid constitu-
ents of milk, will produce a product that
will be palatable, easily soluble and easily
assimilated, and which possesses food and 75
medicinal values.

While it is preferred to combine about
five per cent, of the glycerophosphate with
the dry constituents of the milk, in produc-
ing the novel food or medicinal product, it go
will be understood that this percentage of
the glycerophosphate may be varied to suit
different conditions.

Having thus described my invention or
discovery I claim and desire to secure by 85
Letters Patent:

1. The herein described process for pro-
ducing glycerophosphate milk powder, con-
sisting in thoroughly mixing a glycerophcs-
phate with milk on a basis of about five parts 90
of the glycerophosphate to about ninety-
five parts of the solid constituents of the
milk, and then drying the mixture to solid
form.

2. The herein described process for pro- 95
ducing sodium glycerophosphate milk
powder, consisting in thoroughly mixing so-
dium glycerophosphate with milk on a basis

of about five parts of the sodium glycero-
phosphate to about ninety-five parts of the 100
solid constituents of the milk, and then dry-
ing the milk to solid form.

3. The herein described process for pro-
ducing a glycerophosphate milk powder,
consisting in first condensing the milk to 105
about 15 degrees Baume, then thoroughly

1,126,734

incorporating a glycerophosphate with the
condensed milk in a proporticn of about five
parts of the glycerophosphate to about
ninety-five parts of the solid constituents of
5 the milk, and then drying the mixture to
solid form.

4. The herein described process for pro-
ducing sodium glycerophosphate milk
powder, consisting in first condensing the
10 milk to about 15 degrees Baume, then thor-
oughly incorporating sodium glycerophos-
phate with the condensed milk in a propor-
tion of about five parts of the sodium glyc-
erophosphate to about ninety-five parts of

the solid constituents of the milk, and then
drying the mixture to solid form.

5. A food or medicinal product consisting
of desiccated milk containing a small per-
centage of a glycerophosphate.

6. A food or medicinal product consisting
of desiccated milk containing a small per-
centage of sodium glycerophosphate.

In testimony whereof I affix my signature,
in presence 01 two witnesses.

ANDREW A. DUNHAM.
Witnesses :

CAKLTON CRUMB,
L. A. STEVEXS.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents.

Washington, D. C."

F. GOSSEL
MANUFACTURE OF ARTIFICIAL MILK.

APPLICATION FILED MAYS, 1914. RENEWED MAR. 25, 1915.

1,139,031.

Patented May 11, 1915.

UNITED STATES PATENT OFFICE.

FRITZ GOSSEL, ,OF FRANKFORT-ON-THE-MAIN, GERMANY.
MANUFACTURE OF ARTIFICIAL MILK.

1,139,031. specification of Letters Patent. Patented May 11, 1915.

Application filed May 5, 1914, Serial No. 836.428. Renewed March 25, 1915. Serial No. 17,051.

To all whom it may concern :

Be it known that I, FRITZ GOSSEL, citi-
zen of the German Empire, residing at
Frankfort-on-the-Main, Germany, have in-
vented certain new and useful Improve-
.ents in the Manufacture of Artificial Milk,
of which the following is a specification.

This invention relates to the manufacture
if artificial milk from vegetable seeds or
ans in a manner similar to that described
in my prior Patent 1082118 patented Decem-
ber 23rd, 1913. The present invention is
directed to a process of manufacturing such
an artificial milk in a cheap and effective
15 manner.

In manufacturing artificial milk from the
soy bean, it is sought first of all to obtain
an extract containing the ingredients of the
bean which resemble tlie components of
20 milk. In the manufacture of any particu-
lar kind of milk the next step is to add to
and emulsify with this extract any other
ingredients as may be lacking therein. By
the present method it is possible to obtain a
25 highly nutritious and pleasant tasted milk
in which the albumins and fats are very
finely divided and perfectly emulsified; and
the milky product may at pleasure be varied
to simulate various natural milks.
30 In the following description while I shall
refer more specifically to the use of soy
beans, it will be understood that the other
seeds, and mixtures of seeds, referred to in
said patent may be used in the same way.
35 The beans are washed, decorticated and then
round into a fine flour. In practice the
our should be fine enough to pass through
100 mesh sieve, as the fineness of the flour
improves the efficiency of the extraction.
40 If a coarser flour is used then a relatively
greater quantity must b* employed to get
he same strength or concentration in the
tract.

In the accompanying illustration I have
own more or less diagranunatically, partly
vertical section and partly ,in elevation,
n organization of apparatus elements which
ay be usefully employed in the hereinde-
scribed process.

In this showing, element a is a hopper or
receptacle for fine flour. Communicating
with it is a screw conveyer b leading to
chute c. Communicating with this chute
are a water p_ipe d and steam pipe e. With-
55 in the chute is a rubbing and mixing device
composed of a sieve g provided with

ing brush h. The chute feeds to mixer /
heated by a steam jacket i. The mixer is
provided with a stirrer j run by any suit-
able power. Communicating with this mixer eo
is a centrifugal separator k. This centrifu-
gal separator discharges liquid into cooling
tank m. Liquid may be taken from this
tank to a centrifugal device of the general
type of a cream separator n. Liquid treated 65
in this separator passes to tank o. From
this tank it passes through pipe p to emulsi-
fier q. Vacuum may be produced in this ves-
sel by a pipe r communicating with any
suitable vacuum producing means. The 70
emulsifier is provided with a steam jacket
s, an inlet t for oil or fat and a sight gage u.
A glass window may also be used. From
the emulsifier the material may pass via
cooler u' into a storage tank v whence it 75
ma.y bo withdrawn by any suitable means
and packaged in any suitable manner.

The soy bean, as well as other analogous
seeds, varies in composition and in the solu-
bility or ease of extraction of the albumin go
and fats. There is a variation also with
the age of the bean or meal. For the pur-
pose of facilitating extraction, it is best to
add phosphate of soda or a similar sub-
stance in small quantities. 85

In a specific embodiment of my process
using the apparatus described, I first f^ed
the fine flour from a b^ means of b to ele-
ment c. In c the flour is mixed with water
and brought into the form of a thin paste. 90
The water entering by pipe d may be tem-
pered by steam from pipe e so that it con-
tacts with the flour at a temperature of
about 90 to 95 C. The water used should
be as pure as possible and is preferably 95
boiled and cooled before entering through
pipe d. Presuming %at about 100 liters of
milk are to be made in an operation, the
quantity of flour fed in may be 10 kilo-
grams. If the flour is sufficiently fine the 100
quantity of water may be TOO liters. With
this quantity about 5 grams of phosphate
of sodium will be sufficient where the bean
flour is of the ordinary freshness. The
"aging" or deteriorating action proceeds 105
more quickly on flour than on the bean and
for this reason the flour should always be
used as soon after grinding as may be. The
thin paste in c is best well rubbed down be-
fore going to the mixer /. For this pur- no
pose sieve g and rotating brush h are con-
venient. The pasty material passing to f is

1,139,031

kept therein until the extraction is suffi-
ciently complete. As a rule the tempera-
ture should be about 95 C. and ordinarily
extraction will be complete in about an hour.
5 While the soy bean flour of course varies,
it may be assumed to have a composition
about as follows:

Albumin 43 percent.

Fats and fatty acids 22 " "

10 Carbohydrate 21 " "

Salts 5.5 "

Cellulose and fiber 8.5" "

100.0

Using a kilo of flour with 10 liters of
water, with the usual degree of extraction
(which is of course never absolutely per-
fect) it may be assumed that with material
80 of this analysis the liquid in the mixer will
contain on an average about

Albumin 3.7 per cent.

Fats, fatty acids 2.0 " "

Carbohydrate 1.8 " "

18 Salts _____ 0.5 " "

The liquid in the mixing device of cour.se
contains a solid residue in addition to the
materials which have gone into solution.
30 This must be separated, which may be con-
veniently effected in the centrifugal separa-
tor k shown. Care should be taken that no
solid matter emerges with the liquid. The
liquid leaving the centrifugal and passing
35 into tank m should be cooled down; best
approximately to room temperature. It is
orten advisable to reduce the quantity of
oil or fat in the liquid, thereby reducing
the particular flavor of the spy bean. This
40 separation or partial separation of fat may
be effected in the separator n shown. The
liquid leaving this separator and having its
content of fat and oil reduced to the de-
sired degree is the raw material for the

45 manufacture of milk. This milk in the
present process now has its composition ad-
justed to simulate more nearly a natural
animal milk. For this purpose it is ordi-
narily necessary to add additional materials.

50 The amounts to be added will in all cases
depend on the degree of concentration of
the extract and on the amount of fats or
fatty acids removed in the separator n. If
we assume that 1 per cent, of fats still re-

55 main in the liquid and it is desired to pro-
duce a milk containing say 3.5 per cent, of
fats, then in the case under consideration
2.5 kilos of any suitable fat or oil or mixture
of fats or oils may be added. The other

60 ingredients to be added may be calculated
the same way. The ingredients usually
added are soluble carbohydrates (sugars),
sodium chlorid, and carbonate of sodium or
the like. With material such as just de-

65 scribed about 2.4 kilograms of carbohydrate

may be added, with 6 grams of sodium
chlorid and 60 grams of carbonate of so-
dium.

The choice of the fat to be used and also
of the carbohydrate is determined by the 70
nature of the "product desired. If a thick
creamy liquid is desired, a thick or heavy
oil is used, such as cocoanut oil. If a thin-
ner product is required a thinner oil or
mixture of oils is used, such as sesame oil. 75
The carbohydrate, or carbohydrate material,
used depends on the flavor and other prop-
erties desired. Cane or beet sugar, milk
sugar, malt extract, etc., may be used. If
it is desired to produce a milk which will go
not discolor on heating, malt extract is
avoided and milk sugar or beet or cane
sugar is used or any mixture of these.
Choice as regards flavor, etc., of oil or car-
bohydrate must of course in every case be 85
made according to the results required and
this also applies to the addition of any
flavoring or bacterial culture which may be
added. The added ingredients are thor-
oughly admixed and emulsified with the 90
liquid in q. Emulsification may be under
either pressure or vacuum; and is advan-
tageously under vacuum. While ordinary
types of emulsifying apparatus in which
liquids are passed at a high pressure through 95
narrow tortuous passages, etc., may be used,
I regard as advantageous a simple type of
apparatus using vacuum, such as is illus-
trated. In the emulsification it is advan-
tageous to provide some degree of vacuum 100
prior to introducing the liquid from tank o.
During emulsification, the temperature may
be maintained at from 35 to 40 C. At this
temperature under vacuum the liquid may
be boiled with a production of some vapors. 105
It is best to add the oils and other ingredi-
ents during the emulsification rather than
prior thereto (in vessel o), using for this
purpose introductory means t. The added
material should enter the emulsifier at .no
about the same temperature as prevails
therein or at a little higher temperature.
Ebullition may be continued until complete
emulsification is reached. Conditions in
the emulsifier should be carefully watched 115
and kept constant. A temperature of about
the degree indicated gives very good results.
When the liquid circulating within the
emulsifier shows no visible indications of
fatty globules or particles ajid is of a uni- 120
form nature, emulsification may be regarded
as completed. The conditions should be
carefully watched and kept constant and the
temperature according to my experience
hitherto, should be also kept about the de- 125
gree indicated above. A glass window or
glass tube u should be provided in the tank
q to facilitate observation. When the liquid
passing the glass shows no signs of fatty
globules or particles and is of a uniform 130

1,130,031

nature, emulsification is completed. Alter
the emulsification the liquid should he
quickly cooled, as by the device n' shown.
The liquid finally collected in storage (auk
5 v will of course be less than 100 liters, (op-
erating in the described manner) since more
or less vapor will be drawn oil' in produc-
ing the vacuum. Suflicicnt pure water may
therefore be added to the milk to briny the

10 volume back to 100 liters. The milk is now
ready for consumption or use in cooking,
baking, or the manufacture of the usual
milk products.

If desired pure cultures of suitable bac-

16 teria such as the organism known as B. lavtis
acidi or B. massal, may be added to the
milky material.
What I claim is:
1. The method of manufacturing artifi-

20 cial milk from vegetable beans which com-
prises making an extract of such beans with
hot water at a temperature below 100 C.
.of those ingredients suitable for making
milk, removing undissolved substances from

25 said extract and adding to and emulsifying
with the extract fats, sugars and the like
while maintaining the extract under as con-
stant condition of temperature and pres-
sure as possible.

30 2. The method of manufacturing artifi-
cial milk from vegetable beans which com-
prises making a water extract from beans
in a finely divided form, of the albumins,
fats, carbo-hydrates and salts contained

35 therein, separating said extract completely
from the residue of the beans and adding
to the extract and emulsifying therewith
fats, sugars and the like, said emulsification
being effected under constant conditions of

40 temperature and pressure.

8. The method of manufacturing artifi-
cial milk from vegetable beans which com-
prises making a water extract from such
beans in a finely divided form, of the al-

45 bumins, fats and carbohydrates and salts,
separating said extract completely from the
residue of the beans, removing a portion of
the fats, and adding to the extract and
emulsifying therewith additional fats,

50 sugars and the like, said emulsification be-

ing e fleeted under constant conditions of
temperature and pressure.

(.The method of manufacturing syn-
thetic milk from vegetable beans consisting
in making an extract in water of the nutri- 55
tne constituents of said beans, eliminating
fatty matter from said extract and adding
to and embodying with the resulting prod-
uct such materials as are required' to make
its composition approximate that of milk. 60

">. The method of manufacturing artifi-
cial milk from vegetable beans which com-
prises treating fine Hour of the bean with
pure hot water and intimately mixing said
(lour and water at a temperature below the 65
boiling point, retaining said flour and water
in paste form and -hot for a time, com-
pletely separating the liquid extract from
the residue, removing a portion of the fats
in said extract, and emulsifying fats with 70
.said extract at a temperature of about 40 C.

G. In the manufacture of artificial milk
from vegetable beans, the process which
comprises making an extract of the bean
containing the fats, albumins and other con- 75
stititents in finely divided form, introduc-
ing additional fats and other constituents
of milk to said extract at approximately the
same temperature as the extract itself and
emulsifying suid extract and fat under con- 80
slant conditions of heat and pressure.

7. In the manufacture of artificial milk
from vegetable beans, the process which
comprises making an extract of the bean
containing the fats, albumins and other con- 85
stitiients in finely divided form, passing
said extract into an evacuated vessel 'and
maintaining the same at a temperature of
about 40 C., adding fat at about the same
temperature and maintaining the vacuum ao
and temperature so that the liquid is in a
constant state of ebullition until emulsifica-
tion ir- complete.

In test/ in yiiy whereof I have signed my
name to this specification in the presence of 95
two subscribing witnesses.

FRITZ GOSSEL.

Witnesses :

LYON HARRIS,
JEAN GRUND.

UNITED STATES PATENT OFFICE.

BURT E. DUNN, OF MUNCIE, INDIANA, ASSIGNOR TO DUNN'S WHOLE MILK BUTTER-
MILK COMPANY, INC., OF MUNCIE, INDIANA, A CORPORATION OF INDIANA.

METHOD OF MAKING A WHOLE-MILK PRODUCT.

1,143,516. Specification of tetters Patent. Patented June 15, 1915.

No Drawing. Application filed August 11, 1914. Serial No. 856,238.

To oil whom it may concern :

Be it known that I, BURT E. DUNN, a
citizen of the United States, residing at
Muncie, in the county of Delaware and State
5 of Indiana, have invented new and useful
Improvements in Methods of Making a
Whole-Milk Product, of which the following
is a specification.

The present invention relates to a milk

10 product particularly suitable for use by in-
valids, or other persons having weak diges-
tion, which also will be suitable for use as a
general beverage, which shall have a flavor
similar to buttermilk but which production

16 will be materially more nourishing than but-
termilk since it contains all the ingredients
of the whole milk. This material also will
be as easy to digest as buttermilk, and on
account of the fact that it contains all the

20 fat of the original milk will be more nourish-
ing than ordinary buttermilk.

In producing this beverage I may start
with sour milk, containing up to about .6 %
of lactic acid or if sour milk is not available,
I may use sweet milk. In operating upon
sweet milk I heat the same to a temperature
of 90 F., and allow the same to stand at this
temperature for ten to twelve hours, or until
an acidity equal to about .6 % of lactic acid

30 is developed.

After reaching the desired state of acidity,
the milk must be at once cooled to a tem-
perature of 45 F., since if allowed to stand
at a temperature of 90 F., for a longer time,
the fat would separate, in the form of butter,
which would injure the product, since it
would remove the fat content. The milk is
then placed in a cylindrical agitator and is
rapidly and vigorously agitated the agitat-

ing member being rotated at a speed of one 40
hundred and fifty revolutions per minute
for about twenty minutes, in order to pro-
duce a thorough and complete mixture of the
ingredients.

Thereupon the product is ready to be 48
placed into bottles, and iced ready for ship-
ment and use. In this condition it will keep
for several weeks, being maintained at a
temperature below 45 F., during said time.

I call attention to the fact that no harmful 60
ingredients are added to the milk at any
stage, and nothing is removed from the milk,
except the sugar which has been converted
more or less into lactic acid.

I claim: 6B

1. A process of producing a nutritive milk
beverage, said process comprising, maintain-
ing untreated whole milk at a temperature
of about 90 F., for ten to twelve hours,
cooling said milk before separation of the 80
butter fat occurs, to a temperature of about
45 F., and thoroughly agitating the same,
while at said temperature.

2. A process of producing a milk beverage,
which comprises maintaining untreated 86
whole milk at a temperature of about 90 F.,
until an acidity equal to about .6 % of lactic
acid has been secured, at once cooling the
product to about 45 F., and thoroughly agi-
tating, while at said temperature, in order to
produce a homogeneous mixture containing
all the fat of the whole milk.

In testimony whereof I affix my signature
in presence of two witnesses.

BUET E. DUNN.
Witnesses :

NOAH D. BERRY,
WILL B. KOONS.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

aarrATB

era .at xaua

XJOff

-..B*I,

A.J. DAVIS.
METHOD OF PRESERVING MILK AND MILK PRODUCTS.

APPLICATION FILED DEC. 18, 1911.

1,157,976.

Patented Oct. 26, 1915.

2 SHEETS-SHEET I.

A J. DAVIS.
METHOD OF PRESERVING MILK AND MILK PRODUCTS.

APPLICATION FILED DEC. 18, 1911.

1,157,976.

Patented Oct. 26, 1915.

2 SHEETS-SHEET 2.

UNITED STATES PATENT OFFICE.

1,157,976.

ALBERT J. DAVIS, OF NEW YORK, N. Y.
METHOD OF PRESERVING MILK AND MILK PRODUCTS.

Specification of letters Patent. Patented Oct. 86, 1915.

Application filed December 18, 1911. Serial Ho. 666,535.

To aU whom it may concern :

Be it known that I, ALBERT J. DAVIS, a
citizen of the United States, and a resident
of the city, county, and State of New York,
5 have invented a Method of Preserving Milk
and Milk Products, of which the following
.is a specification.

The principal objects of m}' invention are
to preserve milk and milk products for as

10 long a time as possible, and without ma-
terially changing their character except by
the removal of the injurious bacteria from
the products.

Another object of my invention is to re-

16 move all bacteria and other elements that
are injurious to health from the milk or
milk products, and to prevent the admis-
sion of said elements to the products for as
long a time as possible, but without ma-
20 terially changing their character.

My invention consists in subjecting the
milk or milt products to a pasteurizing tem-
perature of from about one hundred and
thirty five to one hundred and sixty five de-

26 grees Fahrenheit (135 to 165 F.), intro-
ducing said products at said pasteurizing
temperature into clean and preferably hot
bottles, jars, or other receptacles, the tem-
. perature of said receptacles at such time

30 when hot being about or near that of said
pasteurizing, then closing the receptacles
while they and the inclosed products are at
said temperatures. After this the closed re-
ceptacles containing the pasteurized prod-

35 ucts, may be held at said temperature for
any desired time in order to insure complete
pasteurization, and then allowed to cool at
the ordinary temperature, or cooled in any
convenient manner, as desired.

40 The accompanying drawing is a diagram-
matic illustration of apparatus such as could
be used for carrying out my invention in the
treatment of milk or milk products.

Figure 1 represents a bottle washing ap-

45 paratus, a milk pasteurizer, a bottle filling
and stoppering machine, and one end of a
device for holding the bottled milk or milk
products at an even temperature, and Fig. 2
represents the other end of said device and

50 a cooling apparatus.

The following characters represent like
parts in both figures : 1 is an ordinary milk
bottle washing apparatus, 2 is a milk pas-
teurizer, 3 is a milk bottle filling machine, 4

55 is a bottle stoppering machine. 5 is an ap-
paratus for keeping milk or similar prod-

ucts at an even temperature, 6 is a cooling
apparatus, and 7 is a table beyond said ap*
paratus.

All of the above devices are preferably 80
used in my improved method of preserving
milk and similar milk products, and all of
said devices except the pasteurizer being ar-
ranged in continuous order from the bottle
washing apparatus to the final cooling ap- 85
paratus and delivery table.

The bottle washing apparatus is provided
with a receptacle 8 which is nearly closed,
leaving room, however, for the admission to
and outlet from the same of boxes or cases u
containing milk bottles. Extending longi-
tudinally within and beyond said receptacle
8 is a horizontal support 9 preferably in the
form of rails for supporting the boxes con-
taining the milk bottles and guiding them 75
thereon. This support or table 9 continues
beyond the washing apparatus 1 through the
bottle filling and stoppering machines and
to the apparatus for keeping the even tem-
perature, 5. Supported under the rails of so
the support 9 are shallow jackets 10, into
which are led small outlet pipes 11. Other
outlet pipes 12 are situated within the cas-
ing 8 above the support 9, and both pipes 11
and 12 are connected with supply pipes 13 86
from a source of hot water or other liquid
supply under pressure, as, for example,
from a pump 14.

15 is a receiving tank for the pasteurized
milk which enters said tank from the pas- 90
teurizer hereinafter to be described.

16 is a vertically movable platform, which
is adapted to be raised and lowered at will
by means of bell crank lever 17, 18, the
handle being shown at 17. 95

19 represents the ordinary spring valves
that are connected with the tank 15 for the
purpose of filling the milk bottles, when
they are raised by the platform 16 so that
the necks of said bottles will press upon 100
the lower ends of said valves and open the
same.

20 is a tank for holding the supply of
milk to be treated. Extending downward
from said tank is an inlet pipe 21 for the 106
passage of the milk from the tank 20 into
the pasteurizer 2.

22 is a steam inlet pipe for the introduc-
tion of steam into a steam jacket 23 sur-
rounding the inlet pipe 21. Surrounding 110
the outer wall of said jacket 23 is a casing
24 there being a space between said casing

1,157,976

and wall and a passageway at the bottom
of said casing from said space outward.
Outside of the casing 24 is the exterior cas-
ing 25 which is preferably corrugated, there
6 also being a space between said two casings
24 and 25. The top of casing 24 is closed,
as is also the top of the casing 25 except
for the introduction of the outlet pipe 28.
Both .ends of the steam jacket 23 are closed,
10 and said upper ends are also connected by
a closed dome or ceiling, except for the pas-
sage therethrough of the outlet end of the
pipe 21. The outlet pipe 28, as above stated
passes through the closed top of the outer
16 casing 25 and extends down into the tank
15 of the bottle filling machine 3.

29 represents milk bottles inclosed in an
ordinary box or casing 30.

31 represents the vertical tubes for .con-
2o taining the ordinary paper or similar disk
stoppers for the milk bottles, and 32 is the
handle -lever for forcing the same down to
the bottles and inserting the disks or other
stoppers.

25 33 is an endless carrier provided with
wings or partitions 34 extending outward
from the same, and for the purpose of divid-
ing the device 5 into compartments, since
said wings 34 extend to, or almost to, the
30 top of said device 5.

35 is a jacket for hot water or steam for
the purpose of keeping the device 5 and
whatever is in said device of practically the
same temperature as said jacket.
<6 The cooling apparatus 6 is supplied with
tanks 36, 37 for water or other liquid, said
tanks being divided by a partition 38. There
may be as many of these tanks as desired,
but the last tank should be for cold liquid,
40 preferably iced. The preceding tank or
tanks may be of warmer water, those of each
succeeding tank being for liquid colder than
the preceding one. The carrier 34 is adapt-
ed to pass not only through the device 5 but
46 through the cooling apparatus 6, and the
tank or tanks of said apparatus. For this
purpose I have shown the partition 38 in the
form of a double incline and with the car-
rier 33, 34 passing through said tanks and
50 over said incline, to the delivery table 7.
There is also a decline for the carrier 33, 34
from the device 5 into the first tank 36 of
the cooler 6, and there is an incline from the
last tank 37 to delivery table 7. The car-
(5 rier 33, 34 can be operated in any manner,
as, for example, by providing it with
sprocket chains passing over ordinary
sprocket wheels 39.

My improved method when used with the

60 above described apparatus is as follows:

The boxes or empty bottles 29, 30 are first

inserted in the receptacle 8 of the washing

apparatus 1 on the rails of the put 9,

over the jackets 10. The hot

4 by the pomp 14 to be

pipes 11 and 12 so that the interior of the
bottles and the boxes and the exterior of the
same shall be completely washed and pref-
erably heated, the hot water or steam that is
injected through .the pipes 11 and 12 70
thoroughly cleansing and heating the. bottles.
While this is taking place, the milk from
the tank 20 passes down to pipe 21 into the
pasteurizer, which Heats the milk to a tern-,
perature about 135 to 165 F., preferably 75
somewhat over 135, to prevent too much
cooling of the milk before it enters the
bottles. The milk in the pasteurizer 2 is
heated by the surrounding steam jacket 23,
the milk passing up through the pipe 21, go
into the dome above the steam jacket and
outside of said jacket, and then around the
inner casing 24 and out of the pipe 28 into
the tank 15. The boxes of bottles 29, 30 are
tnen drawn out of the washing apparatus 1. 85
and turned right side up upon the platform
16 of the filler 3. Said platform is then
raised by the lever 17, 18 so that the outlet
ends of the valves 19 enter the mouths of
said bottles, and the pasteurized milk from M
the tank 15 enters the bottles 29. The tem-
perature of the bottle washing machine 1
in order to produce the best results should
keep the bottles up to as near as possible
the temperature of the pasteurized milk tf
that is to enter said bottles. After the
bottles have been filled, the platform 16 is.
lowered, and the boxes of bottles 29, 30 are
drawn along the rails of the platform 9 un-
der the tubes 31 of the stoppering machine, IM
when the disk stoppers are inserted in the
necks of the bottles in the usual manner by
means of the handle 32 'forcing the disks or
stoppers into the bottle necks. Up to this
point the milk at a pasteurizing temperature 105
has been introduced into the clean bottles
when they were at practically the same tem-
perature, and sealed. If desired, the filled
bottles will then be allowed to cool naturally,
or in any desired manner. The best results n
for insuring complete pasteurization, how-
ever, are attained by retaining the filled
bottles at the pasteurizing temperature^for
some little time, and this can be done by
passing the filled bottles 29 in the boxes 30 115
onto the carrier 33 between two adjacent
wings 34, and then drawing the same
through the device 5 over the heating jacket
35. The carrier can be operated at will as
fast or as slowly as desired, or it may remain 120
quiet for a while with the filled bottles in-
side the receptacle 5. In the apparatus
above described and illustrated in the draw-
ings, after the filled bottles in the boxes
have been passed by the carrier out of the 125
device 5, they are carried down into the
tank of cooling liquid 36, and then pass into
a tank of a still colder liquid 37 and then
said tank out upon the delivery table
the bottles containing the milk are IM

1,157,976

ready for sale or shipment. As above
stated, the last tank 37 should be very cold
and for containing iced water or some other
rapidly cooling medium.

5 I am aware that it is old to preserve milk
by sterilizing it, but this treatment entirely
changes the character of the milk, in fact,
it boils it. The main object to be attained
in preserving milk is to still retain its origi-

10 nal character. I have found that cold bot-
tles or receptacles accumulate a large amount
of injurious bacteria, which soon causes
everything that is placed therein to spoil
and renders it unfit for use. The cleaning

15 of the bottles at a temperature of 135 to
165 F., and retaining them at this tempera-
ture while the milk at practically the same
temperature is inserted therein, and then the
sealing of the bottles -will accomplish the

20 purpose of preventing the admission and
growth of injurious bacteria in the bottles
and in th milk. When the bottles treated
in the manner above described are kept at
a temperature of the pasteurized milk at say

25 from 135 to 165, for a short time and then
afterward cooled, the milk may be kept pure
and fresh for a considerable length of time
without any extra refrigeration or addi-
tional cooling.

30 I do not limit myself to the precise meth-
od above set forth, nor to the apparatus
aboye described and shown in the drawings,
as it "will be evident that many changes may
be made therein without departing from the

35 spirit of my invention, or sacrificing its
principal advantages.

What I claim as new and desire to secure
by Letters Patent is:

1. The improved method of preserving
40 milk and similar products consisting in

pasteurizing the same, then while at its pas-
teurizing temperature and without interme-
diate treatment, introducing it into a clean
heated receptacle and closing said receptacle
45 while hot, and with the product at the pas-
teurizing temperature.

2. The improved method of preserving
milk and similar products consisting in pas-
teurizing the same, then while at its pasteur-

50 izing temperature and without intermediate

treatment, introducing it into a clean re-
ceptacle heated to pasteurizing temperature
and closing said receptacle while hot.

3. The improved method of preserving
milk and similar products consisting in pas- 55
teurizing the same, then while at its pasteur-
izing temperature and without intermediate
treatment, introducing it into a clean heated
receptacle, closing said receptacle while hot,
and with the product at the pasteurizing 60
temperature, and rapidly cooling the recep-
tacle an(l inclosed product.

4. The improved method of preserving
milk and similar products consisting in pas-
teurizing the same, then while at its pasteur- 65
izing temperature and without intermediate
treatment, introducing it into a clean recep-
tacle heated to pasteurizing temperature,
then closing said receptacle, and cooling
the receptacle and inclosed product. 70

5. The improved method of preserving
milk and similar products consisting in pas-
teurizing the same, then while at its pasteur-
izing temperature and without intermediate
treatment, introducing it into a clean recep- 75
tacle heated to pasteurizing temperature,
then closing said receptacle, then retaining
the receptacle and inclosed product at sub-
stantially the same temperature for an ap-
preciable timie and then cooling the same. 80

6. The improved method of preserving
milk and similar products consisting in pas-
teurizing the same, then while at its pasteur-
izing temperature and without intermediate
treatment introducing it into a clean heated 85
receptacle, closing said receptacle while hot,
and with the product at the pasteurizing
temperature and retaining for an appreci-
able time the receptacle and inclosed prod-
uct at substantially the ame temperature, 90
and then cooling the same, for the purpose
set forth.

In testimony whereof, I have signed my
name to this specification, in the presence
of two subscribing witnesses.

ALBERT J. DAVIS.

Witnesses :

EDWIN SEGER,
ADAH SCHMIDT.

5" 3

- -J

IHSTITED STATES PATENT OFFICE.

ERNST F. W. WIEDA, OF PATERSON, NEW JERSEY.
LACTEAL MIXTURE AND METHOD OF MAKING THE^ SAME.

1,159,455.

Ho Drawlntr.

Specification of Letters Patent. Patented Nov. 9, 1915.

Application filed January 25. 1915. Serial No. 4.352.

To all whom it may concern:

Be it known that I, ERNST F. W. WIEDA,

a citizen of the United States, residing at

Paterson, in the county of Passaic and State

5 of New Jersey, have invented u certain new

and useful Improved Lacteal Mixture and

Method of Making the Same, of which the

following is a specification.

This invention relates to the manufacture

10 of lacteal food products and it consists, first,
in a novel method of preparing a lacteal
food product in which, among other advan-
tages, th fat globules or fat-including solid
constituents shall be retained in a state of

15 separation from each other; second, in the
product of this method.; third, in the method
first stated, when supplemented by desic-
cation, thereby to produce a dried lacteal
food product which will resist deterioration

20 for a materially longer period than .ordinary
so-called dried milk or milk powder and
the like; and, fourth, in the product of the
latter method.

According to this invention, the lacte'al

25 content and some viscious innocuous sub-
stance that is soluble in water, for instance,
gelatin, sugar, starch, certain gums, albu-
men and the like, are subjected to some op-
eration, as emulsifying or homogenizing,

30 whereby the lacteal content and the viscous
siibstance are broken up each into a highly
divided state and thoroughly mixed to-
gether.

This treatment has certain well defined

35 advantages. In the first place, the product
of the treatment if retained in the liquid
state will have the fat globules or fat-in-
cluding solid particles not only highly di-
vided but homogeneously distributed in or

40 thoroughly disseminated throughout the
mixture and separated from each other, such
particles being retained in this condition by
the liquid constituent of the mixture, on ac-
count of the viscosity imparted thereto by

45 the viscous substances, long after the time
when the fat particles would otherwise ag-
glomerate as cream. If the product of this
treatment is desiccated, there is the further
advantage that the resulting powder may

50 be kept for. a considerably longer period of
time than ordinary milk powders ; for, upon
drying, each fat-globule or fat-including
particle will be found to have an envelop-
ing deposit of the substance (gelatin,

55 sugar, starch, gum, albumen, etc.) which

imparted viscosity to the liquid constituent
of the mixture dried thereon and forming a
protection to such particle from the deteri-
orating influences of the atmosphere.

If desired, a mixture of the two ingredi-
ents may first be formed and in this case the
viscous substance may be introduced into
the mixture either in the solid state, to be
allowed to dissolve in the liquid constituent
of the lacteal content, or in liquid form.

The drying of milk or other lacteal prod-
ucts is known to deprive the milk of certain
qualities, notably its natural viscosity, so
that when restored to the liquid condition
its taste is flat, insipid and unnatural. My
treatment has the still further 'arvantage
that when the dried product is dissolved in
a suitable quantity of water to restore it to
the liquid state the viscosity, and conse-
quently the v flavor, remains substantially 75
the same as the viscosity and flavor of natu-
ral milk.

My invention will be found to possess cer-
tain other advantages, according to the na-
ture of the product, whether liquid or dry, 8
according to the kind of substance used to
impart viscidity to the liquid with which the
lacteal content is associated, and according
to the specific purpose for which it is to be
used. For instance, in the making of a mix- 86
ture suitable for conversion by freezing into
ice cream (as disclosed in my allowed ap-
plication Serial No. 817,460), using, for ex-
ample, sugar 8 Ibs., gelatin lb., cream
(20%) 6.4 qts., skimmilk 16 qts., mixing 90
these ingredients together, and then passing
the mixture through an emulsifying or
homogenizing apparatus, the product is one
which, when it has been converted into ice
cream, is very much more free of either the 95
gritty or granular condition, or any tend-
ency to assume such condition on standing,-
than ordinary ice cream mixtures, has an un-
usually smooth texture and pleasing taste,
and affords a considerable economy in that
the "swell" or increase in bulk resulting
from the freezing is greater than when Ordi-
nary ice cream mixtures are used, these
qualities being attributable to the fact that,
with what is known in the ice-cream maker's
art PS a "binder" (gelatin, in the present in-
stance) present, the emulsification leaves the
lacteal content and the binder so thoroughly
broken up and uniformly distributed
throughout "the mixture that when the mix-

100

105

1,160,450

ture is frozen and then left to stand crys-
tallization is prevented from ensuing, and
that in the freezing process the incidental
agitation causes air to be incorporated in
5 the frozen product <in superior quantity due
to the highly divided state of the solid con-
stituents composed principally of butter fat.
I have desiccated a mixture such as that
specifically indicated above as suitable for

10 use in making ice cream after homogenizing
or emulsifying the same, producing an ice
cream powder that has great self-preserving
properties, on account of the enveloping of
each fat-globule or fat-including particle

1C thereof with a coating of the substance tha :
imparts viscosity to the mixture (sugar and
gelatin) and that may be readily converted
into use in a. freezer by dissolving it in a
suitable quantity of water.

20 Mixing *.he lacteal content and the viscous
Substance before emulsification is not indis-
pensable, but it is apparent that the desired
homogeneity of disposition of the fat-in-
cluding particles in the product will per-

25 haps best and certainly most simply be ac-
complished if this is done.
I claim:

1. The hereindescribed method of prepar-
ing a lacteal food -product which consists in

30 breaking up a lacteal liquid and a viscous
substance soluble in water each into a highly

divided state and thoroughly mixing them
together.

2. The hereindescribed food product con-
taining, with a lacteal content, a viscous 35
substance soluble in water, the lacteal con- .
tent being broken up into a highly divided
state and homogeneously distributed in the
mixture.

3. The hereindescribed method of form- 40
ing a lacteal 'ood product consisting in pre-
paring a mixture containing, with the lac-
teal content, a viscous substance soluble in
water, and then breaking up the lacteal con-
tent and the vise-oils substance each into a 45
highly divided state and mixing them to-
gether.

4. The hereindescribed method of prepar-
ing a lacteal food product which consists in
breaking up a lacteal liquid and a viscous
substance each into a highly divided state
and thoroughly mixing them together, and
finally desiccating the mixture.

5. The hereindescribed lacteal powder hav-
ing a deposit of dried viscous substance en- 55
veloping each fat-including particle thereof.

In testimony whereof I affix my signature
in presence of two witnesses.

ERNST F. W.
Witnesses :

JOHN W. STEWARD,
WM. D. BELL.

Copies of this patent' may be obtained for flve cents each, by addressing the " Commissioner of Patents.

Washington, D. C."

K 1 60,

C. F. C. KNUDSEN.

MOLDABLE MILK PRODUCT AND METHOD OF MAKING THE SAME.
APPLICATION FILED APR. 3, 1915.

1,160,086.

Patented Nov. 9, 1915.

InVentor

UNITED STATES PATENT OFFICE.

CARL F. C. KNUDSEN. OF LOS ANGELES, CALIFORNIA.
HOLDABLE MILK PRODUCT AND METHOD OF MAKING THE SAME.

1,16O,O86.

Specification of Letters Patent. Patented Nov. 9, 1915.

Application filed April 3, 1915. Serial No. 19,059.

To all whom it may concern:

Be it known that I, CAUL F. C. KNUDSEN,
a subject of the King of Denmark, having
declared my intention to become a citizen, of
5 the United States, residing at Los Angeles,
in the cuinty of Los Angeles and State of
California, have invented a new and useful
Improvement in Moldable Milk Products
and Methods of Making the Same, of which

10 the following is a specification.

This invention relates to that class of
milk products known as and resembling cot-
tage cheese.

It is well recognized that milk products

j 5 such as cottage cheese and the like are sub-
ject to rapid changes at ordinary tempera-
tures; such changes resulting in increase of
lactic acid and a consequent sour taste, also
other changes of flavor occur and a change

20 in texture to a hard and grainy body. *

An object of this invention is to produce
a uniform moldable milk product rich in
proteid and containing milk sugar and hav-
ing a pleasing palatability and also having

25 keeping qualities superior to cottage cheese
and the like made from skim-milk.

An object is to insure the production of a
product of this character that will be and
remain of a uniform pleasing quality for at

SO least a week so as to allow the dealer to
carry a considerable stock without danger
of loss.

A further object of the invention is to
produce a superior skim-milk food product.

$6 In this invention I utilize skim-milk; as
for instance, the separator by-product com-
monly produced in dairies where the butter
fats are taken out by centrifugal separa-
tors.

40 An object of this invention is the produc-
tion from said by-product of a soft, creamy
mild food product to take the place of cot-
tage cheese and distinguished from cottage
cheese, in that it is free from the grainy,

46 elastic character and acid taste of cottage
cheese, and will remain so for a considerable
time under slight refrigeration.

An object is to utilize said skim-milk by-
product that is at present mainly un-utilized

HOi, as a food for mankind.

An object is to eliminate an item of great
waste in creameries and dairies and as a re-
sult of this invention and discovery as dis-
tinguished from previous processes and

65 products known in the art I will here state
that prior to the introduction of my new

process and product one creamery in Los
Angeles was turning into the sewer as waste
material a quantity of sjiid skim-milk by-
product to the amount of more than one j
thousand gallons per day, and since the in-
troduction of my new process said creamery
has by said process not only utilized all of
said one thousand gallons or more per day
previously turned into the sewer as waste, 65
but has also bought up the like by-products
produced by adjacent creameries and is con-
tinuing now to do so to its own profit and to
the profit of said other creameries; the by-
product thus saved and bought up being uti- 70
lized by said creamery in the manufacture
of this new product, which has become a
popular article of common commerce; and
the creameries in eight principal cities of
California have had a like experience, thus 76
making within a period of less than one year
a saving of great value.

The new method and process which I em-
ploy in producing this novel food product
is as follows, reference being had to the ac- 80
companying drawing in which

Figure 1 is a plan view of an incubator
and Fig. 2 is a vertical section of a curd and
whey separator, capable of use in conduct-
ing parts of the process. gg

A quantity of pure milk is taken and
sterilized by steam heat, by quickly bring-
ing the milk under treatment to a tempera-
ture of 220 Fahrenheit in twenty minutes
with the well-known steam sterilizer in com- go
mon use in laboratories. The resulting
sterilized milk product is then cooled down
to a temperature of 90 Fahrenheit. This
is done by putting the vessel containing the
sterilized milk product' into running water 95
until the desired temperature of 90- Fahren-
heit is reached by the sterilized milk prod-
uct. Then half of the copied sterilized milk
is removed and the cooling continued with
the other half until it is cooled to a tempera- 100
ture of 80 Fahrenheit. To the, first por-
tion having a temperature of 90 Fahrenheit
is added in the manner hereinafter stated a
pure culture of Bacillus Bulfjaricm. To the
remaining portion cooled to 80 Fahrenheit 105
is then introduced a pure culture of Bacillus
lactic-acidi. The proportions found most
desirable are one ounce of the pure culture
to one quart of milk.

The commercial cultures of Bacillus Bui- no
f/aricus and of Bacillus lactic-acidi are for
the purpose of this process regarded as pure.

1,160,080

Each of the two portions of milk with its
added bacillus culture is separately stirred
and the separate bacillary mixtures thus
made are separately placed in a common in-
5 cnbator which will maintain each at the tem-
perature stated, respectively, and both are
there kept for a period of eighteen hours;
one at the temperature of 90 Fahrenheit
and the other at the temperature of 80
10 Fahrenheit. For convenience and accuracy
the two separate cultures are preferably pro-
duced in separate three-cornered pressed
aluminum vessels, preferably the usual tri-
sector vessels 1, 2 of a common incubator 3;
15 said vessels preferably having a depth of
seven inches and having a radius of five
inches and capable of containing about twice
the quantity of milk required to form a cul-
ture; that is to say, where the quantity of
20 pure milk to receive the commercial bacil-
lary fluid is one quart the incubator vessel
will be capable of containing two quarts.
The incubator "wells a, b are surrounded by
heat insulation c and are closed by insulat-
25 ing plugs d of lids e. Each vessel is pro-
vided with a cover / having a handle ff and
held down on the vessel by hooks h so that
the closed vessels can be conveniently placed
in and removed from the incubator wells.
30 Prior to the expiration of such period of
eighteen hours a required quantity of skim-
milk or separator by-product above referred
to is prepared for reception of the cultures
n the following manner: Said skim-milk is
35 pasteurized in the usual pasteurizer; being
brought to a temperature of 140 Fahren-
heit and being held to that temperature for
a period of twenty minutes and then quickly
cooled to a temperature of 90 Fahrenheit.
40 To insure against failure a plurality of
cultures are produced simultaneously, the
two wells n and It of the incubator being
utilized respectively for the separate cul-
tures, so that with the apparatus shown.
45 three charges of each of the cultures are
produced at the same time.

A scum rises to the surface of the mix-
ture and at the end of eighteen hours the
vessels are removed from the incubator and
>0 the upper surface or scum of the charges
in the incubating vessels is skimmed off to
a depth of about one-fourth of an inch.
The scum is thrown away and the remain-
ing content of each vessel is thoroughly
65 stiired in its respective vessel until each of
such contents becomes of a smooth creamy
consistency. This is done with each of the
two cultures. A quantity of the pasteurized
skim-milk by-product is previously cooled
60 in a separate container to 90 Fahrenheit
and the contents of two vessels containing
the t>, ii cultures, being about one quart of
each ruh ure, and then added to the cooled
pasteurized skim-milk, thus practically, or
6 nearly making 1 a two per cent, mixture;

the proportions being about two volumes
of the combined cultures to one hundred
volumes of the pasteurized skim-milk by-
product ; that is to say, the amount of pas-
teurized by-product to which the approxi- /:
mately two quarts of culture may be added
with perfect success will be one hundred
quarts or twenty-five gallons. The twenty
five gallons of cultured mixture is then sub-
jected to a temperature of 90 Fahrenheit for 76
a period of from fourteen to eighteen hours,
thus allowing such mixture to coaguLte and
ripen, with the result that the mixture
reaches a gelatinous consistency which de-
termines the completion of the ripening so
process. Water is then separately heated
to a temperature of 180 Fahrenheit, and
while thus heated is added to the twenty
five gallons of coagulated or gelatinous
mixture and slowly stirred until water to 85
the amount of twenty per cent, by volume of
the mixture has been added, thus forming
a dilute mixture having a temperature of
about 100 F. Then the dilute mixture is
allowed to stand at such temperature of 80
about 100 Fahrenheit for a period of from
ten to twenty minutes. During this period
the contents of the container separate into
curds and whey, the curd rising to the sur-
face of or being suspended in the whey 95
which tends to sink to the bottom of the
container. The curds are then removed
from the liquid contents beneatli them and
are placed in a washing and draining box
4 which is constructed of convenient size 10'.
with slats 5 in the bottom and in which a
closely-woven sheet of cheese-cloth (i has
been spread, the edges of the cheese-cloth
being drooped over the edges of the box.
As many boxes may be used as the operator 105
deems most convenient and tlie boxes may
lie mounted on legs 7. When a mass of
curds has thus been placed in a washing
and draining box, water is introduced into
such mass through a hose 8 extending cen- 110
t rally of the box and having its outlet 9
opening downward near the bottom of the
box. The water thus' introduced is at a
temperature of about fiO Fahrenheit and
the cashing is continued for a period of llf
about one hour after allowing the water to
rise through the curds until the box is fil'.cil
and water over-flows around the edges.
Sufficient water is allowed to flo' 1 through
the hose to cause the liquid to overflow at 120
the surface in a thin sheet all around the
edges of the box. At the stme time some
portion of the water is drai.ied out through
the apertures between the slats ">. said slats
being about one inch across and -separated 12f
by one inch of open space After the wash-
ing has thus been effected, thereby remov-
ing the whey and lactic 'r.ci'd from the curd,
the water is shut ort' and the edges of the
cheese-cloth are lifted and the cnnt.uts of 18c

1,160,086

the sheet are shaken, thus to loosen the curds
from the sheet and allow the liquid to drain
through the sheet. Though this washing
removes the whey it is found that a quan-
5 tity of milk sugnr remains in the curd.
Such shaking and draining may be con-
tinued for a period of about ten minute's
and then the sheet and its contents are sus-
pended in a refrigerator and brought to a,

10 temperature of about 40 Fahrenheit, thus
checking the growth of any bacteria that
may remain in the curd. The whole mass
is allowed to remain in the refrigerator
having such temperature of 40 Fahrenheit

15 for a period of twelve hours. Then the
mass is removed from the refrigerator and
is thoroughly stirred and beaten by suitable
mechanism corresponding to that of an ice-
cream freezer mechanism, the mass being

20 meanwhile kept at an ordinary atmospheric
temperature say, C8 Fahrenheit, more or
less, until the mass becomes of a smooth and
creamy consistency and is readily moldable;
whereupon the finished product thns pro-

25 duced is put in paraffined air tight boxes
for distribution and sale.

By keeping the product at a low tempera-
ture, say about 40 to 50 Fahrenheit it wilL
remain practically without change for a

30 period of one week more or less.

The final product is characterized as an
amorphous milk product composition con-
taining proteid and milk sugar having about
two-tenths per cent, of butter fat and some-

35 what resembling cottage cheese but different
therefrom ; being practically free from acid,
being of low cohesion, being of a smooth
creamy consistency and of a creamy color
and having a mild nut flavor and taste, and

40 having better keeping qualities than cottage
cheese.
I claim:

1. The amorphous milk product compo-
sition set forth containing proteid and milk

45 sugar having about two-tenths per cent, of
butter fat and somewhat resembling cottage
cheese but differing therefrom being prac-
tically free from acid being of low cohesion
and being of a smooth creamy consistency

50 and of a cream color and having a mild
nut flavor and taste, and having better keep-
ing qualities than cottage cheese.

2. A milk product of an amorphous com-
position containing proteid and milk sugar

55 and being of a smooth creamy consistency
and having a mild nut flavor and taste.

3. In the method of producing a milk
food product the step set forth which con-
sists in coagulating sweet skim-milk by

60 means of combined cultures of Bacillus
lactic-acidi and Bacillus Bulgaricus sub-
stantially as set forth.

4. In the method of producing a skim-
milk food product, the steps set forth which

8 (.insist in coagulating sweet skim-milk by

means of combined cultures of Bacillus
lactic-acidi and Bacillus Bulgaricus in the
proportions of about two parts of the
bacillary mixture to about one hundred
parts of the skim-milk.

5. In the method of producing a skim-
milk food product, tne steps set forth, which
consist in coagulating 'sweet skim-milk by
meatas of combined cultures of Bacillus
lactic-acidi and Bacillus Bulgaricus in the
proportions of about two parts of, the
bacillary mixture to about one hundred
parts of skim-milk, and heating the same
and separating and thoroughly washing out
the whey.

6. The method set forth of making M
skim-milk food product which consists in ;
sterilizing pure milk by quickly raising the
temperature thereof to 220 Fahrenheit,
cooling a portion of said milk to a tempera- 35
ture of 90 Fahrenheit and adding thereto

a pure culture of Baccillus Bulgaricus; cool-
ing a portion of said milk to 80 Fahren-
heit and adding thereto a pure culture of
Bacillus ' lactic acidi; separately stirring 90
each portion of the milk with the added
bacillus culture therein ; incubating bacteria
in said milk culture by maintaining each
milk culture at the temperature stated,
viz., 90 and 80 Fahrenheit, respectively. 95
for a period of eighteen hours and allowing
scum to rise to the top; preparing skim-
milk by pasteurizing the same to. a temper-
ature of 140 Fahrenheit and holding the
same at that temperature for a period of 100
twenty minutes and then quickly cooling
said skim-milk to a temperature of 96 Fahr-
enheit; stirring the cultures respectively
until they become of a smooth creamy con-
sistency and adding said cultures to the 105
cooled pasteurized skim-milk in the propor-
tions of about two volumes of combined cul-
tures to one hundred volumes of the pasteur-
ized skim-milk ; subjecting the cultured mix-
ture thus produced to a temperature of 96 no
Fahrenheit for a' period of from fourteen to
eighteen hours, thus allowing the cultured
mixture to coagulate and ripen, said ripen-
ing being determined by the mixture reach-
ing a gelatinous consistency; adding water 115
at a temperature of about 180 Fahrenheit
until water to the amount of twenty per
cent, by volume of the cultured mixture has
been added, thus forming a dilute mixture
having a temperature of 100 Fahrenheit; 120
allowing said dilute mixture to stand for a
period of from ten to twenty minutes and
allowing the same to separate into curds and
whey ; removing the curds from tti'e liquid
contents: washing out the whey and acids 126
by washing the curds with water for a
period of about one hour, thereby removing
whey and lactic acid from the curd; drain-
ing the liquid from the curd and refriger-
ating at a temperature of about 40 Fahren- 130

1,180,080

heit, thus checking the growth of bacteria;
and stirring and beating the mass at an or-
dinary temperature until the mass becomes
of a smooth and creamy consistency and is
readily moldable.

7. The method set forth of making a
skim-milk food product which consists in;
adding to a portion of sterilized pure milk
at a temperature of 90 Fahrenheit a pure

^0 culture of Bacillus Bulgaricus; adding to
another portion of said milk at 80 Fahren-
heit a pure culture of Bacillus litclir <t< idi ;
separately stirring each portion of the milk
with the added bacillus culture therein; in-

15 cubating bacteria in said milk culture by
maintaining each milk culture at the tem-
peratures stated, viz., 90 and 80 Fahren-
heit, respective!}', for a sufficient period of
time, allowing scum to rise to the top; stir-
ring the cultures respectively until they be-
come of a smooth creamy consistency and
adding said cultures to cook 1 pasteurized
skim-milk in the proportions of abeut two
volumes of combined cultures to one hundred
volumes of the pasteurized skim-milk; sub-
jecting the cultured mixture thus produced
to a temperature of about 96^ Fahrenheit for
:i period of from fourteen to eighteen hours,

thus allowing^ the cultured mixture to co-
agulate and ripen until the mixture reaches so
a gelatinous consistency; adding water at a
temperature of about 180 Fahrenheit until
water to the amount of twenty per cent, by
volume of the cultured mixture has been
added, thus forming a dilute mixture having 35
a temperature of 100 Fahrenheit; allowing
said dilute mixture to stand for a period of
from ten to twenty minutes and allowing
the same to separate into curds and whey;
removing the curds from the liquid con- 40
tents; washing out the whey and acids by
wasning the curds with water for a period
of about one hour, thereby removing whey
and lactic acid, from the curd; draining the
liquid from the curd and refrigerating. 45
thereby checking the growth of oacteria,
and stirring and beating the mass until the
mass becomes of a smooth and creamy con-
sistency and is readily moldable.

In testimony whereof, I have hereunto set so
my hand at Los Angeles, California, t!m
27th day of March 1915.

CARL F. C. KNUDSEN.

In presence of

JAMES R. TOWN SEND,

KsTELLA TOWNSEND.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

' Commissioner of Patents

oe.

ws'

G. SINCLAIR.

METHOD OF TREATING MILK.

ACPUCATION HLIU AUG. 13, 1914.

1.175,876.

Patented Mar. 14, HWi.

George, <Sin

UNITED STATES PATENT OFFICE.

GEORGE SINCLAIR, OF ST. PAUL, MINNESOTA, ASSIGNOR TO CLIFFORD L NILES OF

ANAMOSA, IOWA.

1,175,876.

METHOD OF TREATING MILK.

specification of Letters Patent. Patented Mar. 14. 1916.

Application filed August 13, 1914. Serial No. 856,584.

To all whom, it may concern:

Be it known that I, GEORGE SINCLAIR, a
citizen of the United States, residing at St.
Paul in the county of Ramsey and State of
6 Minnesota, have invented a new and useful
Improvement in Methods of Treating Milk,
of which the following is a specification.

This invention relates to a new process of
treating liquids and is especially adapted for

10 use in connection with the pasteurization of
milk and cream, the particular object of the
method employed being the application of
heat^for the destruction and elimination of
the undesirable germs, as those of decom-

16 position and disease present in milk fresh
from a dairy, and the cultivation of the
"pure milk'' germs, or those giving the milk
its agreeable aroma and natural taste, and
to do this in such a way that the milk has not

20 the cooked and deadened taste commonly at-
tendant to some other like processes.

In former processes it has been common to
"flash,"' 1 or suddenly elevate the temperature,
and then quickly cool the milk. This results

25 in destruction of nearly all germ life, bene-
ficial as well as harmful, and gives an in-
ferior product. The gradual raise of tem-
perature increases the resistance of the desir-
able germs by "acclimatization," and a

30 higher temperature may be endured. A
sterile milk has no lactic acid bacteria, and
,the beneficent results of the action of this or-
ganism on the digestive canal are naturally
lacking, hence the milk is an inferior prod-

35 uct. This has led to the refertilization of
such milk by implantation of cultures of
flavoring bacteria, as "Butter flavor,"
"Flavorme" etc., of pure lactic acid bacteria
and pure lactic acid in an attempt to reha-

40 bilitate the milk in which the germs have
been destroyed.- These germs, after an in-
cubation in which they are not retarded by
harmful bacteria and impurities, and thus
obliged to fight for existence, develop a most

45 excellent flavor in the milk, and remain suffi-
ciently resistant to withstand the final or
pasteurizing heat; and remain as active
agents in the milk when consumed.
It is a well known fact that all milk is

60 affected by the sanitary condition of the
dairy where drawn, and by its later care and
treatment, and it is an object of this present
process to remove the impurities in the milk
tending to taint ,the same; and to act dele-

teriously on the beneficial and valuable part 55
of its germ life, as soon as possible, using due
caution toward the cultivation and preserva-
tion of this "pure" germ life. Naturally the
sooner treated after being drawn the better,
as the harmful germs have not had a chance 60
to develop and compete with the beneficent
germs. The presence of a suitable degree of
heat and lactic acid greatly increase the ac-
tivity of the beneficent germs (such as B.
acidi lacti) and it is the opinion' of some 65
that these germs overcome the harmful germ
life and eliminate it.

With this end in view, the invention con-
sists, broadly, in first raising the temper-
ature of the milk to about 145 to 155 degrees 70
F., the application of such heat being regu-
lated according to the amount of contamina-
tion in the milk, as determined by bacteri-
ological test or otherwise and subjecting the
milk during this heating operation to a vari- 75
able flow of sterile, washed air over, about
and up through the same; rapidly raising
the temperature to approximately 180 de-
grees F., and then immediately and rapidly
cooling; finally, incubating at about 50 de- 80
grees F. in sterile air.

The invention consists in certain other
novel steps which will be hereinafter de-
scribed and claimed.

In the accompanying drawing is shown 85
one, and the preferred, form of apparatus
by means of which the process may be car-
ried into effect, and in which

Figure 1 is a side elevation, partly in sec-
tion and parts broken away, of the device; 90
and Fig. 2 is a section taken on line X X
of Fig. 1.

In the accompanying drawiner, A indi-
cates a tank into which water is fed through
an inlet 1 and from which the water may 95
be withdrawn through an outlet 2.

B indicates a blower having a fan (not
shown) , adapted to be driven by a suitable
motor 3. and C indicates a closed jacketed
vat in which is placed the body of milk to be 100
treated.

Arranged above the tank A, as by spacing
arms 4, is a horizontally disposed hot-water
or steam jacket 5 having an inlet 6 and an
outlet 7, while within the jacket is located 106
an elongated heating chamber 8, one end of
which is connected with the blower B by
means of a pipe 9, as shown, extending

1,175,876

through the jacket 5. 'At its opposite end,
the heating chamber delivers through a pipe
connection 10 into a perforated pipe 11 lo-
cated within the tank A and extending en-
6 tirely across the bottom of the sam. A
thermometer 12 and a pressure gage 13 may
be used if desired.

The vat C is in the form of a jacket hav-
ing an inner walll4 and an outer wall 15,

10 the space within containing a radiator D
composed of two heads 16 and 17 communi-
cating with one another through the medium
of a plurality of longitudinal pipes desig-
nated by the numeral 18 which are dis-

16 tributed around the lower portion of the vat

so as to effect an equal distribution of heat

passed into the radiator, through the inlet 19

and head 16, to the contents of the vat.

A revolving radiator E is carried upon a

20 hollow shaft 20 extending through suitable
bearings in opposite ends of the vat and
comprises two sets, as shown, of spaced
cylindrical arms 21 communicating, with the
interior of the shaft and extending at right

25 angles thereto, the arms of one set being con-
nected with the corresponding arms of the
other set by means of the longitudinal pip-
ing 22, as shown. The shaft 20 may be ro-
tated by means of chains 23 meshing with

30 gear wheels 24 carried by the shaft outside
of the vat, said chains being driven from any
suitable source of power. The head 17 of
the radiator D is connected with the shaft
20 of the radiator E by means of a pipe 25.

SB When it is desired to raise the tempera-
ture of the contents of the vat C, a heating
medium is passed from a suitable heater,
not shown, through the inlet 19 into the ra-
diator D, thence through the connecting

40 pipe 25 to the revolving radiator E, and
fsom which it is directed via the T 26 either
back to the heater through the connection
41, having a valve 42, and which forms a
complete circuit as will be understood, or

45 through the connection 27, having a valve
'27', to a coil 28 placed in the upper por-
tion of the vat above the radiator E and
from which it passes through a pipe 29 lead-
ing to the heater, or otherwise-. The valves

60 42 and 27' serve as a means for regulating

the amount of heating medium passing

through the radiating coils and consequently

the temperature of the contents of the vat.

In carrying out my invention, I place a

65 body of water ranging in temperature from
47 to 70 degrees Fahrenheit in the tank A
and fill the vat C with the milk or other
liquid to be treated. After carefully de-
termining the amount of impurities in the

60 liquid the presence of which affects the
odor thereof heat is introduced into and
through the several radiators and coil as
above suggested so that there is an equal
distribution of heat throughout the con-

66 tents treated. The temperature is thus in-

creased until 145 to 155 clegrees Fahrenheit
is reached ; resulting in the elimination or
destruction of the weaker and harmful
germs, and the coaversion of the beneficial
organisms (for example, Bacillus acidi 70
lacti) into their spores. The germs in De-
velopment, are eliminated. The foul and
animal odors are discharged from the liquid,
which is thus rendered quite sweet and pure.
By extensive experiment, it has been found 75
that the best results are obtained by regu-
lating the application of this heat accord-
ing to the condition of the milk, i. e., the
temperature is raised slowly if the odor of
the milk is excessive or bad, and if good, the go
temperature is raised rapidly, care being
taken not to raise the temperature above
"155 degrees F. until the odors emanating
therefrom have become clean and agreeable.
In order to effectually remove all gases gen- g&
erated by this step, air is continuously
forced by means of the motor driven fan or
blower B through the chamber 8 wherein
it may be heated, if desired, by means of
the jacket 5 and from which it is delivered go
into the tank A, washed and cleansed of im-
purities during its passage through the body
of water in the tank and permitted to escape
therefrom through a pipe 30 connecting
with a chamber 31 from which extend, 05
through a wall of the vat C, a series of
pipes 32, 33 and 34, the first two of which
are arranged to deliver down either side
within the vat and terminate in horizontal
perforated pipes 35 disposed in the bottom 100
of the vat. The pipe 34 terminates above
the surface of the liquid within the vat for
delivering a forced draft of air thereover'
to remove from the liquid any and all gases
resulting from the aeration of the liquid, ioi
said gases passing out through an outlet 36
formed in the cover member 37 with which
the vat C is provided. The temperature of,
145 to 155 degrees F. and the passage of the
washed !air over, about and up through the lift
milk are continued until the odor of the milk
becomes cleanly and agreeable.

As the primary application of heat is ad-
vanced in degree, the evolution of the gases
is correspondingly increased and it will be 115
appreciated that a greater force or flow of
washed air through the pipes -32, 33 and 34
will be required to properly cope with
such gases to drive them off from the liq-
uid through the exhaust pipe 36. In order 120
that the flow of air may be properly ad-
justed, the chamber 31 is provided with
valves 38, 39 and 40 cooperating with the
pipes 32, 33 and 34, respectively.

When it is desired to use the milk or 1SB
cream within a comparatively short time, it
is first raised to 145 or 15^5 degrees F., as
aforesaid, and after the odor has become
clean and agreeable, the temperature is im-
mediately increased to 170 to 185 degrees JSO

l,178.87t

F., and then cooled to a "ripening" temper-
ature, or that best adapted for the develop-
ment of the germs giving the milk its agree-
able flavor and aroma, and permitted to
5 stand in sterile air for a short period of-
time.

During the second or rapid heating of the
liquid, a flow of sterile air may be directed
to advantage thereover in order to remove

10 any possible foul odors remaining after the
primary treatment or which might generate
during the "flash". If, however, it is not
necessary to hasten the operation, the tem-
perature of the liquid treated is first raised

15 to 145 or 155 degrees F., then cooled to 58
degrees F. and held at this temperature for
about twenty-four hours surrounded by clean
sterile air; after which the liquid is rapidly
reheated to a temperature of 170 to 185 de-

20 grees F., and then at once cooled and held
in sterile air for seventy-two hours, or
longer, at a constant temperature of 58 de-
grees F. so as to cause a full development
of the beneficent germ life.

25 From the foregoing description, taken in
connection with the accompanying draw-
ing, it is believed that the process will be
fully understood without requiring an ex-
tended explanation. It may be. well, how-

30 ever, to lay stress on the fact that the es-
sence of my invention resides in the partial
sterilization of the milk by heating to a
temperature sufficient to kill harmful germs
and convert the beneficial ones to spores,

35 while at the same time all disagreeable
odors are disengaged; and allowing this
milk to cool and stand at an incubating
temperature until the beneficial germs are
well developed again. These germs have

-to been "acclimated" to an increased tempera-
ture, and are now rapidly "flashed" to kill
all the harmful bacteria which may have
survived the first operation, the "flash"
temperature and time, however, not being

45 sufficient to kill the beneficial germs.

Having thus fully described my inven-
tion, what is claimed and desired to be se-
cured by Letters Patent is

1. The preparation of a milk containing

60 ft. f/t't'Ji lacti by a gradual heating to inure
the germs and their spores to a high tem-
perature, meanwhile introducing air to
scavenge away all foul gnses, cooling and
incubating th"e milk containing B. ac.idl

5, Inrtl remaining, momentarily flashing the

temperature to above that of the first heat-
ing, and rapidly cooling the milk.

2. The process of pasteurizing milk con-
sisting in gradually heating to approxi-
mately 150 degrees F., passing sterile air 60
over, about, and up through the milk dur-
ing said heating operation, cooling and in-
cubating such milk, and finally flashing to
near the death point, of the B. acidi lacti
contained therein. 65

3. The pasteurization of milk by gradu-
ally heating to approximately 150 degrees
F., passing sterile air therethrough during
said heating operation, cooling and incu-
bating at 58 degrees F., flashing to approxi- 70
mately 180 degrees F. and immediately
rapidly cooling said milk, and finally again
incubating at 58 degrees F. .

4. The preparation of a milk containing
germs valuable to the digestive system by 75
a gradual heating to approximately 150 de-
grees F. to inure said germs to an increased
temperature and to destroy deleterious
organisms, sterile air being used to scav-
enge all foul gases, liberated during said 80
heating, cooling to 58 degrees F. and incu-
bating at this temperature, until the germ
life ' is again well developed, flashing the
temperature to 180 degrees F. for a short

.time to destroy all deleterious organisms re- 85
maining, again cooling to 58 degrees F.
and incubating until the digestively valu-
able germs are well developed.

5. The process of pasteurizing milk con-
sisting in gradually heating to approxi- 90
mately 150 degrees F., passing sterile air
over, about and up through the milk during
said heating operation, then flashing to ap-
proximately 180 degrees F., and finally in-
cubating at 58 degrees F. 85

6. The process of pasteurizing milk con-
sisting in gradually heating to approxi-
mately 150 degrees F., then "flashing" to
approximately 180 degrees F., passing
sterile air over and about the milk during 100
said heating operations, and finally incubat-
ing at 58 degrees F. -

In testimony whereof, I have signed my
name to -this specification in the presence
of two subscribing witnesses.

GEORGE SINCLAIR.

Witnesses :

L. W. HOLMES,
HENRY P. ALDEN.

Copies of this patent may be obtained lor five cents each, by addressing the -Commissioner of Patenti,

Washington, D. C."

J. M. W. KITCHEN.

METHOD OF TREATING MILK.

APPLICATION FILED OCT. 25, 1915.

Patented Apr. 11, 1916.

Atty

THE COLUMBIA PLANOORAPH CO., WASHING"

UNITED STATES PATENT OFFICE.

1,178,808.

JOSEPH M. W. KITCHEN, OF EAST ORANGE, NEW JEBSEY.
METHOD OF TREATING MILK.

Specification of letters Patent. Patented Apr. 11, 1916.

Application filed October 25, 1915. Serial No. 57,733.

To all whom it may concern:

Be it known that I, JOSEPH MOSES WARD
KITCHEN, a citizen of the United States, re-
siding in the city of East Orange, county of
5 Essex, State of New Jersey, have invented
an Improved Method of Treating Milk, of
which the following is a specification.

The object of this invention is to secure
increased efficiency in connection with the

10 pasteurization of milk, especially when that
performance is conducted in the final con-
tainer or bottle ; to secure economies in car-
rying out the process ; and to overcome other
defects that have been inherent to methods

16 previously practised.

The main structural features that may
be used in practising my method of treating
milk, are schematically represented in the
accompanying drawings: in which,

20 Figure 1 is a combined milk preheater,
aerater, hot water receiving tank, and hot
water pump; Fig. 2 is a bottle washer and
sterilizer; Fig. 3 is a piled stack of inverted
bottles in their cases; Fig. 4 is a bottle

25 preheater; Fig. 5 is a bottle filler 5 and Fig.
6 is a pasteurizing and refrigerating apart-
ment.

The reference characters indicate as fol-
lows : A is the preheating and aerating ap-

30 paratus: A 1 is a milk conveying trough ; A 2
is a milk conducting trough: A 3 is a pre-
heating device on which milk flows down-
wardly over its external surfaces, and hot
water is forced internally upward through

35 it: A 4 is an exhaust water outlet: A 5 is a
hot water inlet: A 6 is a hot water forcing
pump: A 7 is a hot water receiving tank:
A 8 is an exhaust fan that draws air up-
wardly over the milk as the milk descends.

40 The air is exhausted into the outer atmos-
phere.

A 9 are heating pipes: A 10 are air inlets;
and A 11 is an air filtering screen.

B is a bottle washing and sterilizing ap-

45 paratus; B 1 are hot water jets; B 2 are
steam jets; B 3 is a steam coil.

C are bottle cases filled with inverted,
washed, and sterilized bottles C 1 . The wash-
ing and sterilization are performed at con-

50 venient times, and the cases of bottles are

stacked in a convenient place, the bottles
remaining inverted to prevent dust from
falling into them. Inasmuch as these bot-
tles remain stacked until immediately prior
to their filling, they become reduced in tern- 55
perature to the temperature of the room in
which they are stacked.

D is a device for preheating the cooled
bottles immediately prior to their filling.
The temperature in this device is indicated 60
by the thermometer D 1 and the bottles are
progressively heated by upwardly projected
sprays of hot water in progressively larger
amounts from the jets D 2 , and are further
heated by the steam jets D 3 ; the ultimate 65
degree of heat attained by the bottles being
below 130 F.

E is a bottle filling device of any known
character, located on and attached to a
bottling and capping table E 1 . The pre- 70
heating device is preferably located at a
higher level than the device E. The cases
of inverted bottles are vertically reversed
in traversing the track E 2 , and are im-
mediately filled with the milk that has been 75
preheated in the apparatus A, and which
is conveyed to the bottle filling device by
the disconnectible conduit E 3 .

F is one of the number of pasteurizing
and refrigerating apartments of any con- 80
venient size. It is entered by the door F 1 .
The apartment has moisture impervious
walls which are more or less insulated.
There is a water pool F 2 below the slatted
floor of the apartment. This pool has a 85
steam coil in it into which the steam enters
at the high level inlet F 4 , and finds a return
to the steam generator of the plant, through
the outlet F 3 .

F 5 and F 8 are refrigerating pipes, and 90
F 7 are water spraying jets.

F 8 is an outlet for the cooling water,
which becomes heated from the hot bottles
in their cooling. The water is conveyed to
the tank A 7 , through the disconnectible 95
conduit F 8 . It will be observed that through
the operation of this apparatus, there is a
circulatory heat transferring action that ef-
fects a considerable economy in carrying
out the performance of pasteurization in 100

1,178,808

the final container. Various subsidiary fea-
tures of a plant of this character are not
represented in the drawings because they
have no direct relation to the invention here
5 claimed.

The defects remedied by my invention
are: (1) that of ordinary methods of pas-
teurizing, in which some part of the milk
is brought in contact with too highly heated

10 surfaces, whereby a part of the milk has its
taste and physical character changed ; and
in which the upper parts of milk being
heated in a bottle may receive the unde-
sirable heating influence of a high degree

15 of temperature for too long a time; (2) the
infections of milk that under old methods
are likely to occur during bottling the milk;
(3) the infections which are conveyed
through the ordinary cardboard and some

20 other closures of bottles that are commonly
used ; (4) the common method of washing
and high heat sterilization of bottles only
immediately prior to their filling and Avhile
the bottles are very hot, which practice does

25 not allow of sufficient time to secure a com-
plete sterilization of the bottles with cer-
tainty before their filling, and that it takes
too long a time to cool the bottles from a
sterilizing to a pasteurizing temperature:

SO (5) the filling of very hot bottles with very
hot milk at substantially a pasteurizing
temperature, which practice makes the han-
dling of the very hot milk and bottles un-
necessarily uncomfortable for the working

35 attendants of the milk plant; (6) having
the milk so hot at the time of filling the
bottles which results in over heating a part
of the milk during the placing of the bot-
tled milk in the apartment, tank, or what-

40 ever receptacle is used for containing and
holding the bottled milk, because the time
occupied in filling and placing enough bot-
tles to fill the apartment, requires consid-
erable time from the beginning of the fill-

45 ing of that apartment or other receptacle,
up to the end of its filling with the very
hot filled bottles. Under such conditions
some of the 'bottled milk placed in the bot-
tle holding apartment or receptacle is over

60 heated by too long holding at a high heat.

It should be noted that if milk is placed
into the final container while the milk is
cold, and is heated entirely in the container,
the milk at the lower levels of the con-

55 tainer is only heated to the pasteurizing
temperature in from seven to ten minutes
after the top layers are heated. Hence, those
top layers in the container are over heated,
and this results in a change in the taste

60 of the top layers of the milk, and this
measurably prevents the appearance of the
so-called cream line in the container; a
point which is of considerable practical
importance in connection with the commer-

65 cial handling of milk; consumers feeling

that they are defrauded unless they can see
the cream line.

When milk or cream is heated, there is
more or less of a fusion of the butter fat
globules, with a consequent lesser showing 70
of the so-called cream line, which line is
easily to be observed in bottled raw milk.
On this account it will be obvious that it is
desirable that all the milk in all the bottles,
while being treated, should only be brought 75
to as high a temperature as is necessary to
secure the pasteurizing effect, which tem-
perature is usually not above 145 F. ; and
that the niilk should be held at that tem-
perature only as long as is necessary to se- 80
cure the destruction of pathogenic germs,
which time is about 30 minutes. Therefore.
it will be seen that everything which M T ill
interfere with this special uniformity of
degree of temperature in applying the heat, 85
and of the time of holding the milk at that
temperature in all parts of the milk being
treated, is an important matter from the
commercial point of view.

The present invention is largely for the 90
overcoming of this particular defect in older
practices.

Another object of the invention is to se-
cure economy in the pasteurizing treatment
of milk through the coincident performance 9c
of several processes, namely: that of aera-
tion, pre-heating, and the introduction of
the heat economizing principle of the ver-
t^cnl counter-current transfer of heat.

In applying this invention, my procedure 10"
is preferably as follows : Milk that has been
transported to and preferably held at the
milk plant, at the unusually low temperature
of about 30 F.. is passed through an aerat-
ing apparatus from a high level to a low 105
level, running in a very thin film over sheet
metal surfaces which are internally trav-
ersed and wanned by an upwardly ascend-
ing current of warm water, preferably not
heated to above 150 F. The warm water 110
which is preferably only heated to a degree
necessary for the preheating of the milk, is
pumped up through the aerating and heat-
ing apparatus. The milk or cream gravitat-
ing downward over the heating surfaces 1 1
of the apparatus, at first meets moderately
warm water and is able to absorb heat from
the water. As the milk gradually descends,
it meets zones of water of gradually increas-
ing heat, and at a desired temperature, is !-<'
finally received in a tank at the bottom of
the apparatus. Air for aerating the thin
film of milk or cream is mechanically forced
or drawn through the apparatus, and if de-
sired, this air is first passed over either steam '- aft
or water heating pipes, or surfaces that may
be heated by hot gases passing through them.
This warmed and somewhat dry air passing
upwardly over the descending film of milk,
besides assisting the internally pumped l -^

1,178,808

warm water in preheating the milk, is im-
pregnated with any of the obnoxious fumes
from the milk, which are usually more or
less present in all milk, and then escapes
5 through an opening at the top of the appara-
tus. Preferably, the air is carried upwardly
through the apparatus in an induced draft.
Such an induced draft has slightly less than
atmospheric pressure, and on this account its

10 power of inducing quick elimination of the
fumes from the milk is enhanced. The flow
of the milk and the flow of the hot water is
so arranged as to individual quantity, that
the milk is not raised to the pasteurizing

15 temperature. A temperature between 100
and 130 F. is held to be as high as is de-
sirable for the preheating of the milk. The
heating may be even less than 100 F.
Inverted new bottles for the milk, or the

20 returned old bottles, are first washed and
scalded in the ordinary way, and are then
subjected for a sufficient length of time to a
high sterilizing heat, and in cases with the
bottles still inverted, are then stacked in a

25 convenient place for reuse, where they be-
come reduced to a room temperature. These
bottles before feeding them to the bottle
filling apparatus, are passed through a sec-
ondary heater in which they are gradually

30 given a considerable heating, and prefer-
ably, by sprays of steam and hot water, but
are not heated to a pasteurizing or steriliz-
ing temperature. The bottles are heated
preferably to the same temperature that is

35 given to the milk in its pre-heating. The
temperature of the bottles is gradually
raised, and preferably, to the same tempera-
ture as that of the milk that is placed in
the bottles. There may be a variation of

40 a very considerable number of degrees be-
tween the temperature of the bottles and
that of the milk so long as a variation in
temperature does not exist of sufficient ex-
tent to induce a too great strain from un-

45 equal expansion on the glass bottles, which
would otherwise be likely to be followed by
breakage.

In the older art, the sterilizing process
given to the bottles prior to the bottling, has

50 usually been maintained for about two min-
utes; but this time I do not consider to be
sufficient to certainly effect sterilization.
But if the bottles are sterilized immediately
before the bottling of the milk, and as the

55 very high heat of the sterilizing process
must be reduced in the bottles, to or close to
the pasteurizing temperature, before filling
the bottles in order to prevent breakage of
the bottles and overheating parts of the

60 milk, the general process goes on too slowly
unless a very much increased floor area of
the milk plant is available, and unusually
expensive and cumbersome machinery used.
My process has for one of its purposes an

CJ economical utilization of labor and invested

capital. Such a short time as is usually
given to sterilization is not sufficient to be
absolutely safe. In my method I give a suf-
ficiently long sterilizing of the bottle to se-
cure absolute safety. This is done as a sep- 70
arate preliminary operation, and is followed
by a considerable cooling of the bottles. I
then perform a secondary heating immedi-
ately before placing the inilk in the bottles,
which is for the purpose of preventing over- 75
heating of some of the layers of milk in the
bottles, and some overheating of all of some
of the bottles in the final heating of the milk;
as well as for preventing fracture of the
bottles due to putting hot milk in cold bot- 80
ties; and for washing out dust and bacteria
that may have gained access to the interior
of the bottles after their washing and steri-
lization. Inasmuch as a complete sterilizing
temperature is much higher than a pasteur- 86
izing temperature, it will be obvious that if
the bottles are sterilized immediately before
filling, it takes too much time, or appropri-
ates too much floor space, in reducing the
temperature to a pasteurizing temperature, 90
and also leaves great uncertainty as to the
temperature of the bottles when partly
cooled. It is particularly desirable to avoid
contact of milk with any surface heated
higher than is necessary, either in its pre- 95
heating or in its pasteurization.

I do not confine myself to the method of
preheating milk in connection with the
aerating process, though that is a convenient
and economically desirable method. Any 100
method of preheating in which a definite
temperature can be secured, though prefer-
ably a method thrpugh contact with heating
surfaces of moderate temperatures, may be
carried out. Any known method of filling 105
the bottles with the preheated milk may be
used.

After their filling the bottles are capped,
and preferably, with a metal cap in the use
of which is carried out the principles which 110
I explain in my co-pending application
for Patent, Sr. No. 874,385. The basic prin-
ciple applied in that bottle closure is in hav-
ing a combined pressure and protection cap
that shields the bottle lip and mouth from 115
all gravitating fluids or solid matters that
might be of an infective nature, and which
cap is of sufficient size to retain pneumati-
cally a volume of sterile air under the cap
sufficient in amount to draw upon iu the in 120
drawing of air into the bottle during the
cooling of the bottle.

The filled, capped bottles in their cases.
are conveyed into pasteurizing and cooling-
holding apartments, which are practically 125
hermetically closed by proper doors, and
which are constructed with non-conducting
impervious walls. In the interior of these
apartments, a sufficient number of which are
provided, I provide apparatus for the 130

1,178,808

higher heating and pasteurizing of the pre-
heated milk, and in that case, the higher
heating of all the milk that has been placed
in any single apartment, is done at one time.
5 This avoids having some part of the milk
which may be first placed in the apartment,
retained for too long a time at a pasteurizing
temperature while other parts of the milk
are not heated so long a time. This process

10 avoids the positive defect of differences in
the taste of the several parts of the milk,
which would otherwise be possible and
which might be recognized by consumers
from day to day. Apparatus is also pro-

15 vided in these apartments for the cooling of
the milk, either by spraying with water of
various temperatures, or by refrigerative
piping or by blowing cold air. If the cool-
ing is done by water, the waste water from

20 the first stage of cooling is used to preheat
the milk, either alone or by reinforcement
with heat received by passing the waste
water through a water-heater. The moder-
ately heated waste water used in the second

25 stage of the cooling of the bottles is advanta-
geously used for the first cooling of the bot-
tles.

In the regenerative use of the heat of the
cooling of the bottles, considerable economy

30 is effected. So far as the heating of the bot-
tles of milk is concerned, I prefer to heat
them in the referred to apartments by means
of evolving warm vapor from pools of wa-
ter at the bottom of the apartments, through

35 which heating coils are run and from which
the warm vapor rises through the bottle
cases, which have permeable wire tops and
bottoms. Proper provision is made for ob-
serving the interior temperature with accu-

40 racy in these apartments, and also for de-
termining the temperature of the milk at
the bottoms of the bottles through the use of
test bottles connected with an outside located
temperature indicating apparatus. In these

45 apartments the milk is not only cooled to the
ordinary holding temperature of 45 F. It
is cooled much below such ordinarily prac-
tised cooling temperatures, and preferably,
close to the freezing point of milk ; at which

^ temperature there is substantially no fer-
mentation occurring during the several days
in which the milk is usually held prior to its
conveyance and distribution to consumers.
It will be noted that pasteurizing tempera -
tures "do not destroy some of the putrefac-
tive types of bacteria and various spores in
milk, which proliferate at the temperatures
at which milk is usually held after its pas-
teurization and up to the time of its delivery
to the consumer. Putrefactive bacterial
growths in milk tend to induce decomposi-
tion accumulations of undesirable character
in milk. The low temperatures I apply in
this connection, I regard as highly impor-
tant in connection with the providing of

safe milk. The milk being held in the apart-
ment in which it is refrigerated, undergoes
practically no decomposition changes during
the usual short time of its holding, and be-
ing deeply refrigerated at the time of its 70
removal, retains that frigidity sufficiently
during the time in which the milk is being
distributed.

In heating and cooling milk, I do not con-
fine myself to any special means or method. 75
Any known means or method may be used.

Sterilizing and filling the bottles with
milk of a pasteurizing heat in one continu-
ous operation is not only objectionable in
connection with a lack of certainty as to se- 80
curing effective pasteurization. It is eco-
nomically lacking in that the working force
at the milk plant has its time of work too
much concentrated into too few hours. It is
economically better to perform the washing 85
and sterilization of the bottles at a separate
time each day from the time of heating and
filling the milk into the bottles. This spread-
ing of the working efforts in the milk plant
results in a financial saving. Heating the 90
bottles and milk at or prior to the time of
bottling, at a lower temperature than is com-
mon, although theoretically that practice
may not be economically equal to the higher
heating, still, an advantage is gained in that 95
the preheating process can be effected with
moderately hot water instead of steam, and
the heat in the water can be more economi-
cally applied through the use of heat econo-
mizing heat transferring apparatus. 10

The substitution of an interrupted succes-
sion of steps, which, however, are coopera-
tive, ns practised in this invention, in place
of the uninterrupted method, while it re-
sults in a slight loss of heat in the cooling ^ 6
and heating of the bottles, gives aggregate
results that are in advance of the results
from higher heating, by securing a better
edible quality, as well as a better sanitary
quality; and also over-head general working 110
economies that can be secured in a milk han-
dling plant. In particular, the present ad-
vance of applicant, pertains to milk plants
handling very large quantities of milk,
where floor space is limited and where the 115
element of time is an important matter, es-
pecially in connection with utilizing the
working force to the best advantage over
the entire working day.

As a further part of my invention, and to
secure a greater uniformity in the heating of
all of the milk in the bottles, and of all the
bottles of milk under treatment at one time,
I, using the species of bottle closure for
which I was granted Patent No. 1,141.553, 12 '
issued June 1st, 1915, may reverse vertically
the bottles one or more times and may
change the position of the bottles from one
level to another zone at a different level of
the apartment while I subject the bottles to

1,178,808

a pasteurizing heat. The bottle closure re-
ferred to allows of that procedure.
What I claim as new is :

1. The method of treating milk herein
5 described, which consists in performing the

following combination of cooperating steps,
namsly: (1) aerating cold milk and pre-
heating the milk during the step of aeration
to a temperature not to exceed 130 F., (2)
10 washing a milk bottle and sterilizing the
bottle during a time that is required for its
complete sterilization, (3) cooling the milk
bottle to a temperature lower than 130 F.,
(4) spraying the cooled bottle with steam

15 and hot water until the temperature of the
bottle is approximately that of the pre-
heated milk, (5) placing the pre-heated
milk in and filling the heated milk bottle,
(6) capping the filled milk bottle with a

20 metal impervious bell cap retaining warm
air under its convexity when placed on the
bottle, (7) placing the capped bottle in a
substantially closed-to-air apartment, (8)
subjecting the bottle while in the apartment

16 to a pasteurizing heat, (9) holding the milk
in the apartment for a sufficient length of
time to secure the pasteurization of the milk,
and (10) cooling the heated milk to a tem-
perature sufficiently low to substantially

10 prevent fermentation in the milk while
holding the milk in said apartment.

2. The method of treating milk herein
described, which consists in, heating the
bottles in which the milk is to be placed,

15 from a room temperature to a temperature
approaching to, but not to exceed 130 F. ;
heating milk approximately to a tempera-
ture of, but not to exceed the temperature of
the bottles in which the milk is placed ; fill-
to ing the bottles with the heated milk capping
the bottles; heating the capped bottles and
the milk therein contained at a pasteurizing
temperature ; holding the heated bottles and
contained milk at a pasteurizing tempera-
15 ture until pathogenic germs are destroyed
in the milk ; and cooling the bottles and con-
tents thereof.

3. The method of treating milk herein
described, which consists in, aerating cooled

10 milk and preheating the milk during the

aeration of the milk; placing the aerated
and preheated milk in clean sterilized bottles
of a temperature sufficiently near the tem-
perature of the preheated milk to avoid a

15 breaking strain on the bottles; closing the
bottles; heating the closed bottles and pre-
heated milk to a pasteurizing temperature;
holding the heated milk until the pasteuriz-
ing performance is effected ; and cooling the

10 pasteurized milk without removal of the
milk from the position in which it has been
pasteurized, said preheating being effected
by heat taken from the milk in said cooling.

4. The method of treating milk herein
|l described, which consists in, pre-heating

milk to a temperature approximately to but
below a pasteurizing temperature; placing
the pre-heated milk in a container having
a temperature below 130 F., capping the
container; pasteurizing the pre-heated milk 70
while in the container ; and cooling the pas-
teurized milk.

5. The method of treating milk herein
described, which consists in, preheating
milk and aerating the milk during its heat- 75
ing; bottling the milk; pasteurizing the
milk in the bottle ; and cooling the pasteur-
ized milk by transfer of heat in the milk to
water, the preheating of the milk being ef-
fected by heat transferred to the water from 80
the pasteurized milk cooled by the water.

6. The method of treating milk herein
described, which consists in, (1) pasteuriz-
ing milk, (2) cooling the milk with water,
said water being heated in the cooling of 85
the milk, (3) preheating milk with the pre-
heated water run in countercurrent to the
milk and aerating the milk in its preheat-
ing; and (4) bottling the preheated milk.

7. The method of treating milk herein 90
described, which consists in, (1) bottling a
preheated milk, (2) pasteurizing the pre-
heated milk, (3) cooling the bottled milk
with water, and (4) preheating the milk by
currents of water heated in cooling the milk, 95
and by warm air.

8. The method of treating milk herein
described, which consists in, (1) sterilizing
a bottle at a sterilizing heat, (2) cooling the
bottle to a room temperature, (3) reheating 100
the bottle at a temperature above a room
temperature but not to exceed 130 F., (4)
preheating milk to a temperature approxi-
mating the temperature of the bottle, (5)
placing the preheated milk in the preheated 105
bottles, (6) subjecting the preheated milk
and the bottle containing the milk to a
secondary heating of a temperature sufficient

to pasteurize the milk, and (7) cooling the
milk and bottle. no

9. The method of treating milk herein
described, which consists in, (1) preheating
the milk from a cold, non-fermentative hold-
ing temperature to a temperature higher
than the holding temperature and higher 115
than atmospheric temperatures but lower
than a pasteurizing temperature by bringing
said milk into contact with a heating surface

of a temperature lower than a pasteurizing
temperature, (2) bottling said preheated 12
milk, and (3) further heating the milk to a
pasteurizing temperature.

10. The method of treating milk herein
described, which consists in preheating the
milk to a temperature approximating to but 125
lower than a pasteurizing temperature, and
placing the preheated milk in a container
that has been subjected to a sterilizing heat,
cooled and reheated to a temperature ap-
proximately that of the preheated milk, but 13

1,178,808

lower than a pasteurizing temperature, pre-
venting the milk during its pasteurization
and after its pasteurization from germinal
contamination in the bottle, giving a
5 secondary heating to the milk in the bottle
at a pasteurizing temperature, holding the
milk at a pasteurizing temperature until

pasteurization has been effected, and cooling
the milk at a temperature below 40 F.

JOSEPH M. W. KITCHEN.

Witnesses :

BEATRICE MIRVIS,
GEO. L. WHEELOCK.

Copiei of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D C."

UD1N3AML

'9161 'g &WR.

'6TS'I8T 4 T

6061 'I 'UdV 031IJ NOUVDIIddV

ionaoad MHW
d3HOn09 '1 'f

UNITED STATES PATENT OFFICE.

JAMES L. GOTTCHER, OF NEW YORK, ST. Y., ASSIGNOR, BY MESNE ASSIGNMENTS TO THE
NEW YORK CONVEYANCERS COMPANY, A CORPORATION OP NEW YORK.

MILK PRODUCT.

1,181,319. Specification of letters Patent. Patented May 2, 1916.

Application filed April 1, 1909. Serial No. 487,176.

To all whom it may concern:

Be it known that I, JAMES L. GOTJCHER.
a citizen of the United States, residing at
New York, New York county, New York,
5 have invented a new and useful Milk Prod-
uct, of which the following is a specifica-
tion.

This invention relates to a milk product
and to the manner of treating fluids to ren-

10 der them bacteria free and to improve the
digestibility.

This invention has utility as a purified
fresh milk product of exceptional value for
invalids and children. The fluid treatment

is herein disclosed is especially valuable for

milk to prepare the purified milk product.

The physical and chemical characteristics

of milk vary to quite a wide extent from

different animals, and as to feed and cli-

20 mate: and likewise the product herein will
not only vary to the same extent, but also
further due to the modifications of the treat-
ment. In the course of an extended series
of comparative tests during quite a con-

25 siderable time, in each of which instances
the treated milk hereof has shown marked
superiority over the natural, untreated or
raw milk, in being sterile and of improved
digestibility, it has developed that to a quite

30 remarkable extent many of the normal or
original natural characteristics have re-
mained unchanged, in fact to a much greater
extent than in " sterilization " and " pas-
teurization " processes. Apart from its pu-

35 rity, sterility and improved or of more than
normal digestibility, it is practically unal-
tered natural milk, as to general character-
istics for consumption when fresh. The milk
is maintained normal as to viscosity, specific

4 <> gravity, water content, acidity, ash; most
nearly approximates normal as to milk
sugar and fat. The total proteids approxi-
mate normal, and in certain treatments from
which tests show a reduction of casein with

i5 increase in globulin or albumin, the totals
still approximate normal for the proteids,
seemingly confirming that some transposi-
tion has occurred in the proteid group. In
view of these normal or standard conditions

50 prevailing, there remains the question as to
changed features. It is a normal product
and sterile sterilization or rendering free
from bacteria has not wrought any change
in the general characteristics, as observed

65 in the fresh product. This treated product

has, when kept on ice, retained sweetness,
in summer season for fourteen and one-half
days. There are changes produced in the
product, for carefully conducted culture
tests, show, when treated, no growth, while 60
there was considerable bacteria content be-
fore treatment. "Sterilized" and "pasteur-
ized" milk have digestibility thereof made
more difficult than when raw or natural, while
comparative and confirmative tests using 65
artificial gastric juice with and without ren-
net bring out the fact that the product here-
in not only does not have its digestibility
made more difficult than the normal or raw
milk, but in reality is more easily digestible. 70

This product of molecularly agitated milk
is apparently without any marked deviation
from many normal chemical conditions of
the milk. Considerable microscopic research
develops the fact of dissemination or ap- 75
parent breaking up and more uniform scat-
tering of the cell groupings or globules in
the milk solids, not only of the proteids,
but also of the fat. These discoveries are
confirmed by noting conditions in the milk 80
after standing. When the cream rises, which
seems to occur more readily than in normal
raw milk, the volume of cream as shown
by the cream line indicates an increase vary-
ing from as much as 25% to as high as 40% 85
above that of the raw milk from which the
sample is taken. This should establish
breaking up of the fat globules, or a more
general diffusion or scattering thereof, thus
leaving more susceptible to attack by di- 90
gestive agents. A to-some-extent similar
condition as to breaking up or dissemina-
tion seems to occur in the proteids. The
after confirmation of this fact is found in
the uniformity in texture of the portion of 95
the original treated milk below the cream,
for there is not a separation of the curd and
whey even when first souring stage is
reached. It is accordingly seen applicant
has a bacteria-free product; that such prod- lon
net not only has no detrimental features_ as
to digestibility over normal milk, but is im-
proved ; and that there has been a dissemi-
nation of the solids of the normal milk. The
bringing about of this condition, or the pro- 1
duction of this milk, is made possible by the
fluid treatment, apparatus adapted for the
performance of which in handling milk is
shown in the drawings to add to clearness
of steps of operation.

1,181,219

Figure 1 is a general view of the appa-
ratus, partially in outline and partially in
vertical section, with parts broken away,
showing an embodiment for carrying on the
5 steps of the process of invention hereof ; and
Fig. 2 is a section on the line II II, Fig. 1.
The fluid, herein considered as milk, may
be received through the supply pipe i and
forced by circulation pump 2 through line

10 3. having valve 4 therein. By controlling

the speed of the pump 2, the rate of deliv-
ery of milk into the regulator 5 may be
varied. In connection with this force feed
system by the pump, which permits of in-

j 5 creased rate of working, there may be a
gravity feed system, the milk supply being
delivered by line 1 to the elevated tank 6,
from which leads the line 7 having a valve
8 therein. This line 7 through line 3 en-

20 ters the regulator 5. "With the gravity sys-
tem working, valve 8 may be adjusted to
regulate rate of flow, while valve 4 cuts out
the pump 2. With the force system work-
ing, valve 8 may be closed to cut out the

25 overhead tank 6. The regulator 5 has sup-
ply lines 9 for fluid to bring the temperature
of the entering milk to a predetermined
point. The fluid entering the regulator 5
at lines 9 is discharged therefrom by line

30 10. The milk brought to a uniform temper-
ature in the regulator 5, passes through line
11. having thermometer 12 therein, to per-
mit checking up of the operation of the
regulator and adjusting as the circumstances

35 warrant. From line 11, the milk passes
through insulating fitting 13 in the housing
14, to the semicircular, or rather hemispher-
ical electrode 15, spaced by gasket 16 from
circular insulator block 17, provided with

40 central opening 18 which serves to materi-
ally reduce cross-sectional area of the milk
stream, and accordingly increase the flow
rate or velocity. The milk passing through
opening 18 from electrode 15. enters the next

45 of the series of electrodes 19 which are of
an hour-glass form, having at the restricted
portion a communicating passage 20. The
two sections or reservoir portions of the elec-
trode 19 are hemispherical and similar to

50 electrode 15. After passing through the se-
ries of electrodes 19 and insulators 17, the
milk reaches the terminal electrode 21, which
by means of the threaded bar 22 and nut 23,
is not only itself held in position, but serves

55 at this one locking point to firmly bind to-
gether, or release the whole series of elec-
trodes and insulators of the treating appa-
ratus in the housing 14. The milk from elec-
trode 21 leaves the housing through insu-

60 lating fitting 13 connected up with the pipe
24 ; which has a thermometer 25 therein, per-
mitting a checking of milk temperature as
read on the thermometer 12 when entering
the treating apparatus proper. The line

65 24 enters the cooler 26. from which the milk

is conducted by line 27 to the bottling ma-
chine, if to be bottled, or to such vessels as
are to be used for storage. Each of the
electrodes 15, 19, 21, is provided with an
electric terminal 28, alternate ones of which
terminals are connected by lines 29, and
switches 30 with main 31 to one side of the
transformer 32. The remaining electrodes
are connected by lines 33 with the electric
main 34 to the opposite terminal of the ad-
justable transformer 32. The transformer
32 is in communication with a source of elec-
tric power, as the alternating current gen-
erator 35. For the purpose of controlling
the steps of the process, in addition to the
checking up of operation by the thermome-
ters 12 and 25, there are provided in the elec-
tric circuit the ammeter 36, voltmeter 37
and wattmeter 38.

The resistance of milk varies with its
temperature, so by bringing the milk in the
regulator 5 to a certain temperature before
starting the treating, and causing a uniform
rate of flow so that the thermometer 25
shall show milk leaving the treatment is of
constant temperature, then there will be no
variation in the resistance in the milk por-
tions of the electric circuits between oppos-
ing bowl-shaped electrodes and the perfo-
rate intervening insulator. This means that
the demand for electricity during the treat-
ment will not vary, and in consequence the
volts and amperes, as well as watts may be
uniform for a given rate of flow of milk with
a certain temperature for the milk on enter-
ing. This electric current is of a wave ac-
tion so readily controlled and of such range
of vibration as to effect the dissemination,
purification and improvement in the milk as
outlined.

While "sterilizing" milk contemplates
heating to 212 F., and "pasteurizing" is de-
fined as heating to at least 150 F. for a
period of twenty minutes, or 160 F. for
ten minutes, the heating herein is kept below
the minima of time and temperature thus
recited, and is effectual. The heating of
milk to 150 F. or above brings about un-
desirable changes in the physical character-
istics of the milk, which are avoided herein.
as the treatment may be successfully pur-
sued with the milk leaving the apparatus at
146 F. and lower. In the treating, the flow
may be governed absolutely, and due to the
particular structure of the machine, the flow
is positive and at any given point therein of
always uniform cross-section regardless of
flow rate. Furthermore, the completely in-
closed features thereof, also make operation
possible independent of the placing of the
treater proper as to whether the milk is
caused to flow up, down or more or less in a
horizontal direction. As to the uniform
temperature for entering the treater. it may
be varied to suit conditions, but a convenient

1,181,310

temperature for use is 120 F. The rate of
flow through the treater, while adjustable or
controllable as are all the other features
hereof, in regular operation may be such as
5 to expose the milk to treatment of less than
one minute duration and still produce the
sterile product as outlined. For instance, in
practice some milk can be satisfactorily
treated while flowing at the rate of six hun-

10 dred quarts per hour through the machine
and subjected to 2200 volt, 6 ampere current
of electricity. Due to condition of the milk,
it may offer a resistance below the average,
and for ready adjustment to take care of

15 such emergencies, flow rate may be increased
or one or more switches 30 thrown out to
apply such uniform wattage or amperage as
is desired to effect the result. The complete
inclosing of substance treated during the

20 performance of the steps, not only adds to
the safety in operation, but also insures
against contamination or departure from
certain normal conditions.

The disposal of the bowl-shaped elec-
trodes with contact surface of large area uni- 25
formly distant from maximum flow and cur-
rent passages 18, permits a radiating diffu-
sion of current to avoid effective intensity
except in the congested passages 18. The
pre-heating economizes electricity, but the so
additional incidental heating in treating by
the current is not a cooking.

What is claimed and it is desired to secure
by Letters Patent is:

A sterilized milk of improved digestibility 35
having approximately normal viscosity, nor-
mal specific gravity, normal acidity, normal
content of water and ash, decreased casein
content, and increased globulin and albu-
min content over normal milk. 40

In testimony whereof I hereunto set my
hand in the presence of two witnesses.

JAMES L. GOUCHER.

Witnesses :

FRANK W. GOUCHER,
CHARLES H. KITCHEN.

Copies of this patent may be obtained for five cent* each, by addressing the "Commissioner of Patent*,

Waihington, D. C."

.**;
. .......,-.

ISO

UNITED STATES PATENT OFFICE.

HERMAN C. BECKMAN AND GEORGE E. DYCK, OF CHICAGO. ILLINOIS, ASSIGNORS TO
NATIONAL SYNTHETIC PRODUCTS CO., OF CHICAGO, ILLINOIS, A CORPORATION OF
NEW JERSEY.

PROCESS OF MAKING ARTIFICIAL CREAM.

1,190,369. Specification of Letters Patent. Patented July 1 1; 1010.

No Drawing. Application filed September 19, 1912. Serial No. 721,142.

/',, nil it'hom it may conrern:

Be it known that we. HERMAN* C. BECK-
MAN and GEOROE E. DTCK, citizens of the
United States, residing at Chicago, in the
county of Cook and State of Illinois, have
invented a certain new and useful Improve-
ment in Processes of Making Artificial
Cream, of which the following is a full,
clear, concise, and exact description, refer-
ence being had to the accompanying draw-
ings, forming a part of this specification.

Our invention relates to a method or proc-
ess of making cream artificially, and its ob-
ject is to provide a simple, practical and
effective method of making cream or the
like, so that the product shall be a very
close, resemblance to. if not in fact substan-
tially identical with natural cream, and
shall be pure, healthful and wholesome in
every respect, and capable of being utilized
for all the purposes for which natural cream
can be used, and at the same time the process
is very cheap and expeditious.

In accordance with our invention we pro-
vide certain ingredients, pretty largely the
natural ingredients of cream, and we mix
and manipulate these in such a way as to
form the cream. We may take, for example,
beef fat. or in lieu, thereof, butter fat. ani-
mal or vegetable oils, such as oleo. olive, cot-
ton-seed or peai ut oil, or a mixture of the
two. together- with either full milk, con-
densed milk, milk prepared with milk
powder, or skim milk, and milk sugar or
anv other sugar or glucose, and lecithin if
desired, and these we will combine in suit-
able manner, one satisfactory method of
which we find to be. as follows: We. heat
the oil. beef or- butter fat. and then dissolve
the lecithin in the oil (if lecithin be used),
the lecithin being soluble in such fat. The
milk sugar or other- sugar- is dissolved in the.
milk, in full milk or skim milk, whichever
mav be used. These two mixtures are then
united, as for example bv pouring both of
them into a container provided with some
suitable agitator- and surrounded by a steam
or hot water jacket, or having some other
suitable agitating and heating arrange-
ment. We find it desirable, although not
essential to put the milk with the sugar
dissolved in it into the container first and
then heat that mixture, to start the agitator,
and then pour- in the, fat or oil solution with

the lecithin dissolved in it. the same having 55
been previously heated to bring it to a liq-
nid state. Then the entire mixture is pas-
teurized and then emulsified. It is then
taken out and cooled, preferably by running
it through some suitable cooler or cool- 00
ing apparatus. To this mixture after cool-
ing we preferably, though not necessarily,
add a certain amount of starch. However,
the use of this particular agent is not an
essential feature of our process, as we may 05
use any one of various agents to produce,
the result desired in this respect, which is
that of binding the ingredients together to
prevent separation, or of stabilizing the.
product. For instance, we have used besides 70
starch, rennet and other active ferments,
gelatin, calcium sncrute, gum tragacanth,
gum arable, Iceland moss, Irish moss, and
carragheen irross. The above agents also
have a thickening effect. 7.V

We- hhve obtained good results also by
merely oxidizing the product after pas-
teurization, by blowing through it air or
air containing ozone. In the step of oxidiz?
ing the product we find that ozone possesses SO
a remarkable efficiency and produces a su-
perior article due to its stabilizing effect.
This agent also has a thickening effect.

The product made as above is palatable,
and can be used in place of natural cream in S5
all ways -in which the latter is used. The.
product made as above is also (prite stable,
the oil being ,so thoroughly incorporated
into the milk base that it does not separate
out under ordinary circumstances. We at- no
tribute this result largely to the use of starch
or similar agent, as described above, since
the oil <|iiickly separates on standing if it is
attempted to make the cream without using
such an agent, which- lias the effect of bind- 95
ing the Tjirions ingredients together and so
stabilizing the product. We find, however,
that under certain severe circumstances the
agents or ingredients mentioned above do
not make, the product sufficiently stable. 10"
For- instance, if the product is shipped a
long distance by mil. as from Chicago to St.
Louis, the. oil is apt to separate from the,
milk base, due perhaps to the jarring in
transit, render-ing the product valueless as 105
cream. To further liind the oil to the base,
therefore, and to render the product suffi-
cientlv stable to withstand rail transportn-

1,190,309

tion, we add casein, preferably in solution,
although it may be added undissolved.
Casein is soluble in practically any alkaline
solution. Consequently we may dissolve the
5 casein in any harmless alkaline solution.
Bicarbonate of soda, ammonia water, caustic
soda, sal soda, or caustic potash may be
used in either hot or cold water to provide a
solvent for the casein. We prefer to use

10 bicarbonate of soda on account of its abso-
lute harmlessness; Consequently, if casein
is used in our process, it is dissolved in a so-
lution of bicarbonate of soda and added to
the mixture at any time during the process,

15 but preferably prior to emulsincation. The

finished product is then ready for delivery.

If desired we can add some ingredient

which will serve as coloring matter, such

ingredient being well known on the market.

20 We can then, if desired, add other ingre-
dients which are at times desirable to add.
For instance we can add any one or more,
or all of the following: cholesterol, phytos-
terol, or lipochrome. These are all natural

25 ingredients of cream and will serve to give

the product more of the properties of the

natural article. These elements may be

- added either in -addition to or in place of

lecithin. They 'are desirably added prior to

30 pasteurization. If desired we will also add,
and these would also, desirably be added
prior to pasteurization, any one or more or
all of the glycerids of the following acids,
to- wit: acetic, butyric ? caproic, caprylic,

35 lauric, myristic, palmitic, stearic, aracliidic
and oleic, the same being ingredients of nat-
ural cream.

The cream made by this process will be
clean and pure, the whole having been pas-

40 teurized and the various elements having
been inspected and purified as required by
pure food laws, before they are used. It
will be seen that all of the ingredients used,
with the exception of starch, are natural

45 ingredients of cream, the starch being sim-
ply used as a binder or thickener. The
glycerid of butyric acid will serve to flavor

the product, it being one ot tne natural fla-
voring elements. The cream is thoroughly
wholesome and palatable and resembles 50
natural cream very closely, and can be used
in all the ways that natural cream can be,
either as such, or by being manufactured
into other products such as butter, ice cream
and pastry and the like. 55

It will be understood that changes and
modifications can be made without depart-
ing from the spirit of the invention.

What we claim as our invention is:

1. The process of making artificial cream 60
which consists in preparing a mixture of
an oleaginous substance, a milk base, adding
casein, pasteurizing and emulsifying the
whole, and subjecting the resulting product

to the action of a binding agent. 65

2. The process of making artificial cream
which consists in preparing a mixture of
an oleaginous base, a milk base, adding
casein, pasteurizing and emulsifying the
whole, and adding starch. 70

3. The process of making artificial cream
which consists in preparing a mixture of
an oleaginous base, a milk base, adding
casein in solution, pasteurizing and emul-
sifying the whole, and adding starch. 75

4. The process of making artificial cream
which consists in preparing a mixture of
an oleaginous substance and a milk base,
pasteurizing and emulsifying the same, and
subjecting the resulting product to the ac- 80
tion of oxygen.

5. The process of making artificial cream
which consists in preparing a mixture of
an oleaginous substance and a milk base,
pasteurizing and emulsifying the same, and 85
subjecting the resulting product to the ac-
tion of ozone.

Ii\ witness whereof, we hereupto subscribe
our names this 5th day of July, A. D., 1912.
HERMAN C. BECKMAN.
GEORGE E. DYCK.
Witnesses :

' . A. MILLER BELFIELD,
A. L. JONES.

UNITED STATES PATENT OFFICE.

RALPH W. CBABY. OF WATJKESHA, AND STEWABT B. BABNETT, OF ALBANY, WISCON-
SIN, ASSIGNOBS TO CBABY BBOKEBAGE COMPANY, OF WAUKESHA WISCONSIN A
COBPOBATION OF WISCONSIN.

FOOD PBODUCT AND METHOD OF PBODUCING THE SAME.

1,193,477. Specification of letters Patent. Patented Aug. 1, 1916.

No Drawing. Application filed April 14. 1916. Serial No. 91,070.

To all whom it may concern:

Be it known that we, RALPH W. CRART,
a resident of Waukesha, Waukesha county,
State of Wisconsin, and STEWART R. BAK-
5 NETT, a citizen of the United States, residing
at Albany, in the county of Green and State
of Wisconsin, have invented a new and use-
ful Food Product and Method of Producing
the Same, of which the following is a speci-

10 fication.

The object of our invention is to produce
a new food product composed of non-fatty
portions of animal milk and the fixed fatty
acids of alimentary vegetable oils, whereby

15 the high value animal fats of animal milks
may be utilized separate from milk and the
low priced vegetable oils may be made palat-
able and available as foods.
^It has heretofore been proposed to com-

20 bine skimmed milk with vegetable oils, but
heretofore proper care has not been exercised
in the preliminary extraction of the free
fatty acids of the vegetable oils and the veg-
etable oils have been combined with the

25 skimmed milk prior to concentration. As a
consequence, the free fatty acids of the vege-
table oils have resulted in rancid tastes in
the final product and the product has been
non-uniform, owing to the difference in the

30 specific gravity between the skimmed milk
and the oils during the process of concentra-
tion.

In producing our improved product, we
proceed in the following manner : An animal

35 milk, such as cow's milk, is subjected to any
well known process for the removal of butter
fat as far as possible. Preferably this proc-
ess includes a heating of the whole milk to
iibout 98 F. ai.d a mechanical separation of

40 the butter fat therefrom, this sepa ration be-
ing carried to a high degree in order that as
much of the high-value butter fat be made
available for separate sales as possible,
Thereupon the skimmed milk is concentrated

45 by the removal of a portion of the water in
the usual manner of producing evaporated
or condensed milk. Any well known process
for accomplishing this result may be fol-
lowed, but it is desirable to carry the process

somewhat beyond the usual standards in or- 50
der .that the resultant product may be some-
what heavier in consistency than the desired
final product, owing to the thinning effect
of the oil which is to be added. After the
concentration has been accomplished to the 56
desired extent, an alimentary vegetable oil,
from which the free fatty acids have been
principally eliminated, is introduced into the
concentrate and the mixture homogenized.

It is highly important that a, thorough 60
mixture and homogenization be accom-
plished in order that the ultimate product be
uniform. It is also important that the free
fatty acids of the oil be eliminated to a high
degree before the oil is added to the concen- 65
trate.

The oil is, of course, of less specific gravity
than the concentrate and ordinary methods
of mechanical mixture, especially if the mix-
ture is permitted to stand for any consider- 70
able period prior to homogenization. are not
satisfactory.

Where ordinary mechanical mixing of the
concentrate and oil is accomplished and the
mixture then drawn off from the bottom of 75
the mixing vessel, the lower strata of the
mixture will be much less rich in oil than
the upper strata, and a considerable portion
of the oil, which inevitably rises to the top
of the mixture, will stick to the walls of the 80
mixing chamber. As a consequence, the
product would be non-uniform and also in-
. accurate as to the proper porportioning of
oil and milk solids.

In order to avoid the difficulties set forth 85
above, we have found it extremely desirable
to introduce the oil into the concentrate just
prior to delivery to the homogenizer and in
such manner that the oil is provided with an
envelop of concentrate so that the oil does 90
not come into direct contact with the supply
piping of the homogenizer. In order to ac-
complish this, the oil is delivered to the con :
centrate through ah aspirator, i. e., through
a small diameter tube which is projected into 95
a larger diameter tube through which the
concentrate is delivered to the homogenizer.

Any desired form of homogenizer may be

1,103,477

used, several such devices being at present
upon the market and their operations being
well understood, the material delivered
thereto being broken up and intimately as-
5 sociated by reason of the pressure under
which the material is driven through the
homogenize!-. By the method described, the
mixture, in the form of an infinite number
of infinitely thin disks, composed of a center

10 of oil and a surrounding ring of concentrate,
is delivered to the homogenizer, and, as a
consequence, :ui exceedingly uniform prod-
uct having definitely proportioned amounts
of oil and milk solids not fats, is produced.

15 After the product leaves the homogenize!',
it is packaged in any usual manner.

The precise proportion of oil to milk
solids not fats may of course, be readily de-
termined and varied by a control of the

20 amount of oil delivered through the aspi-
rator.

If the oil is introduced into the milk be-
fore concentration, the heating of the mix-
ture necessary for purposes of concentration,

25 results in a thinning of the oil so that it is
practically impossible to maintain a uni-
form mixture during concentration, and, as
a consequence, the upper strata are richer in
oil than the lower strata, and a considerable

30 proportion of the oil would be lost both I;/
volatilization and by adherence to the walls
of the concentrating chamber.

In practice, we have found that, while

, many of the alimentary vegetable oils are

35 satisfactory, cocoanut oil, from which the
free fatty acids have been carefully re-
moved, produces a product of exceptionally
high character and pleasing taste.
We claim as our invention:

40 1. That improvement in the art of pro-
ducing a food product from animal milk,
which comprises the addition to a concen-
trate of skimmed milk, of an alimentary
vegetable oil and the homogeiiization of said

45 mixture.

2. That improvement in the art of pro-
ducing a food product, wind! comprises the
addition to a concentrate of skimmed cow's
milk of an alimentary vegetable oil from

50 which' the free fatty acids have been re-
moved, and the homogeiiization of said mix-
ture.

3. That improvement in the art of pro-
ducing a food product, which comprises the

65 addition to a concentrate of skimmed cow's
milk of an alimentary vegetable oil, and the
honiogeni/ation of said mixture.

4. That improvement in the art of pro-
ducing a food product, which comprise:-, the

60 addition to a concentrate of skimmed cow's
milk of cocoanut oil from which the free
fatty acids have bee removed, and the
homogeni/ation of said mixture.

5. As an article of manufacture, a food

product composed of a homogenized mixture 65
of a concentrate of skimmed animal milk
to which has been added, after concentra-
tion, an alimentary vegetable oil from which
the free fatty acids have been removed.

0. As an article of manufacture, a food 70
product composed of a concentrate of
skimmed animal milk homogenized in suc-
cessive small quantities with proportioned
quantities of an alimentary vegetable oil
associated with the concentrate immediately 75
prior to homogeiiization.

7. As an article of manufacture, a food
product consisting of u concentrate of
skimmed cow's milk and cocoanut oil from
which the free fatty acids have been re- 80
moved, the mixture being homogenized.

8. As an article of manufacture, a homo-
genized compound resulting from the liomo-
genization of an envelop of Concentrated
skimmed cow's milk, and a core of alimen- 85
tary vegetable oil from which the free fatty
acids have been removed.

9. As an article of manufacture, a homo-
genized compound resulting from the hoino-
genization of an envelop of concentrated 90
skimmed cow's milk and a core of cocoanut
oil from which the free fatty acids have been
removed.

10. That improvement in the art of pro-
ducing a food product from animal milk, 95
which comprises the injection of a core of
an alimentary vegetable oil into an envelop

of a concentrate of skimmed milk, and the
prompt treatment of said envelop and core
in successive portions by a homogenizer. 100

11. That improvement in the art of pro-
ducing a food product from animal milk,
which comprises the injection of a core of
an alimentary vegetable fat, from which the
free fatty acids have been removed, into an 105
envelop of a concentrate of skimmed milk,
and the prompt treatment of said envelop
and core in successive portions by a homo-
genizer.

12. That improvement in the art of pro- no
ducing a food product from cow's milk,
which comprises the injection of a core o'f

an alimentary vegetable oil into an envelop
of a concentrate of cow's milk, and the
prompt treatment of said envelop and core 115
in successive portions by a homogenizer.

13. That improvement in the art of pro-
ducing a food product, which comprises the
injection of a core of an alimentary vege-
table oil, from which tlie free fatty acids 120
have been removed, into an envelop of a con-
centrate of cow's milk, and the prompt treat-
ment of said envelop and core in successive
portions by a homogenizer.

14. That improvement in the art of pro- 125
ducing a food product, which comprises the
injection of a core of cocoanut oil into an en-
velop of cow's milk, and the prompt treat-

1,193,477

ment of said envelop and core in successive
portions of a homogenizer.

15. That improvement in the art of pro-
ducing a food product, which comprises the
injection of a core of cocoanut oil, from
which the free fatty acids have been re-
moved, into an envelop of cow's milk, and
the prompt treatment of said envelop and
core in successive portions by a homogenizer.

In witness whereof, we have hereunto set
our hands at Waukesha, Wisconsin, this

tenth day of April, A. D. one thousand nine
hundred and sixteen.

RALPH W. CRARY.
STEWART R. BARNETT

Witnesses for Crary :

FRED J. STRONG,

JOHN J. STAUB.
Witnesses for Burnett:

CHAS. E. HUGHES,

FRED WINSHSLL.

UNITED STATES PATENT OFFICE.

JOHN W. DAVIES, OF BOSTON, MASSACHUSETTS.
METHOD OF PRESERVING MILK.

1,197,270.

No Drawing.

Specification of letters Patent. Patented Sept. 5, 1916.

Application filed January 24, 1916. Serial No. 73,784.

To all whom it may concern :

Be it known that I, JOHN W. DAVIES, a
citizen of the United States, residing at
Boston, in the county of Suffolk and State
3 of Massachusetts, have invented an Improve-
ment in Methods of Preserving Milk, of
which the following is a specification.

The invention to be hereinafter described
relates to the process or method of preserv-

1) ing milk and cream and its purpose is to
keep such liquids in a sweet and palatable
condition for an indefinite length of time,
ready for use.

Heretofore, attempts have been made to
15 preserve milk by subjecting it to a treat-
ment, the preservative basis of which has
been refrigeration. In these prior attempts,
the milk has been first pasteurized by sub-
jecting it to a temperature sufficiently high

2) to destroy most of the bacteria and then
immediately cooled to a temperature suf-
ficiently low to prevent the development of
bacteria life. Where the milk is to be pre-
served for any length of time, the tempera-

25 ture must be still further lowered, which
causes the milk to solidify or freeze, and in
practice the refrigerating temperature has
been approximately 10 F. So long as the
refrigerating temperature has been main-

30 tained, the milk has remained in the solid
state and been well preserved for indefinite
periods. Before such milk can be used, how-
ever, its temperature must be raised and the
solid mass liquefied. This has caused a

35 separation of the milk constituents.

In some attempts, the milk has been pas-
teurized and then or within a very short
time after pasteurization, it has been placed
in bottles and cooled to a temperature of

40 substantially 40 F. At this temperature,
however, bacteria development takes place,
although more slowly than at temperatijres
somewhat higher, so that the length of time
the milk can be preserved by this method is

45 limited to a few days, during which the
bacteria multiply and finally, at the end of
three or four days, render the milk unfit
for use.

Applicant has discovered that if milk be

50 subjected to a temperature sufficiently high
to destroy bacteria or germ life and be per-
manentlr maintained at substantially such
temperature or a temperature sufficiently
high to prevent bacteria development, it

65 may be preserved for months in a stable,

pure, and wholesome condition, ready for

use.

The first step in the present process con-
sists in pasteurizing the milk. This is best
accomplished at a temperature of between t>o
140 and 152 F. which serves to slowly de-
stroy bacteria or germ life without "cook-
ing" the milk, or coagulating the albumin,
and may be continued until most of the bac-
teria have been rendered harmless. This 65
step in the process may be carried out by
any of the usual pasteurizing apparatus or
it may be performed by hand. After it has
been pasteurized, it is subjected to the per-
manent preservative temperature treatment 70
which should be sufficiently high to prevent
the development of bacteria. The preserva-
tive temperature treatment is conveniently
carried into effect by transferring the pas-
teurized milk to a hot room, either directly 75
in bulk or by placing the pasteurized milk
in suitable containers for transfer to the
hot room. Experiments have shown that
the best results are secured by a minimum
preservative temperature of not lower than 80
about 140 F. and a maximum of not over
approximately 152 F.

Contrary to the generally-accepted theory
that milk preservation for any material
length of time must depend upon mainte- 85
nance of a low or ref rigerating temperature,
such as hereinbefore noted, I have discov-
ered, and my experiments have demon-
strated, that if fresh milk be pasteurized
and its temperature thereafter be perma- 90
nently maintained sufficiently high to pre-
vent bacteria development, the milk may
be indefinitely preserved in stable condi-
tion, and without disintegration of the con-
stituents as happens when milk is frozen 95
and then liquefied.

A temperature of about 145 F. is sug-
gested as a good pasteurizing and mean pre-
servative temperature, but it is to be un-
derstood that such temperature may vary ion
within a range of temperatures that will in-
sure proper pasteurization and permanent
preservation thereafter, as I believe I am
the first in the art to preserve milk in sta-
ble condition for long periods of time by 105
permanently and continuously subjecting it
to a" high temperature, as contradistin-
guished from a low or refrigerating tem-
perature.

The term "milk" is hereby employed in no

1,197,270

its general sense and of course includes milk
constituents, such as cream ; and likewise the
term "pasteurizing" is used in its general
sense, to indicate a temperature treatment
5 sufficiently high to destroy bacteria life.
What is claimed is:

1. The process of preserving milk in sta-
ble condition for long periods of time, which
consists in pasteurizing the milk and then

JQ subjecting the pasteurized milk to a perma-
nent preserving temperature sufficiently high
to prevent bacteria development.

2. The process of preserving milk, which
consists in pasteurizing the milk, transfer-

15 ring the milk to containers while still main-
taining the pasteurizing temperature, and
subjecting the milk to a permanent preserva-
tive temperature sufficiently high to pre-
vent bacteria development and hold the

20 milk in stable condition for long periods of
time.

3. The process of preserving milk, which
consists in pasteurizing the milk, then trans-
ferring the milk to a hot room in which the

j3 temperature is maintained sufficiently high
to prevent bacteria development, whereby
the milk may be permanently preserved in
stable condition.

4. The process of preserving milk, which
consists in pasteurizing the milk at a tern- ac
perature sufficiently high to destroy bacteria

or germ life without changing the condition
of the milk constituents, placing the milk
in containers while at substantially the same
temperature, and transferring the milk to 35
a hot room in which the temperature is
maintained between substantially 140 F.
and 152 F., whereby the milk may be main-
tained in stable condition for use for long
periods of time. 40

5. The process of preserving milk, which
consists in subjecting the milk to a pasteur-
izing treatment at a temperature of between
140 F. and 152 F., and then transferring
the pasteurized milk to a hot room having a 4
temperature of between 140 F and 152 F.

to permanently preserve the milk in stable
condition.

In testimony whereof, I have signed my
name to this specification, in the presence J
of two subscribing witnesses.

JOHN W. DA VIES.

Witnesses :

BEATRICE I. SMITH,
PETER C. HAINS, Jr.

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D. C."

G. VON RIGLER.

APPARATUS FOR MANUFACTURING MILK.
APPLICATION FILED MAR. 6, 1914.

1,300,782.

Patented Oct. 10, 1916.

2 SHEETS SHEET I.

Witnesses .

Inventor .-

1,200,782.

G. VON RIGLER.

APPARATUS FOR MANUFACTURING MILK.
APPLICATION FILED MAR. 6, 1914.

Patented Oct. 10, 1916.

2 SHEETS SHEET 2.

Witnesses

* JSyAtfcrneys,

UNITED STATES PATEjSTT OFFICE.

QUSTAV VON BIGLEB, OF KLATJSENBUBG, AUSTBIA-HUNGABY.

APPABATUS FOB MANUFACTUBING MILK.

1,300,782. Specification of Letters Patent. Patented Oct. 10, 1916.

Original application filed May 22, 1913, Serial No. 769,178. Divided and this application filed March 6,

1914. Serial No. 822.843.

To all whom, it may concern:

Be it known that I, GUSTAV VON RIGLER, a
subject of the King of Hungary, residing in
Klausenburg, Austria - Hungary, professor
5 in the University of Kolozsvar, Hungary,
have invented certain new and useful Im-
provements in Apparatus for Manufactur-
ing Milk, of which the following is a speci-
fication.

10 The invention relates to apparatus for the
production of artificial milk, similar not
only to the composition and appearance of
the natural milk, but also in behavior when
subjected to the ordinary methods of treat-

15 ing milk, such as cooking, cooling, coagu-
lating, etc.

The attaining of the latter quality is the
object of the present invention. For it is
not difficult, from constituents such as are

20 contained in natural milk, to produce a fluid
whose composition is similar to that of the
natural milk, possessing the external quali-
ties of the same. I have, however, so se-
lected materials to be employed in the pro-

25 duction and to so treat them that the arti-
ficial milk thus formed will undergo cook-
ing, cooling and other operations which are
carried on with milk in the household and
in the food industry like the natural milk

30 and without their milky qualities suffering
a change. The present invention answers
these demands, gluten being employed as the
albuminous matter for the production of the
artificial milk, which material can be dis-

35 solved or suspended in the solvent in such a
way that the same remains in uniform dis-
tribution both under heat and under cold at
rest or in motion, and also holds the other
materials combined in solution, for instance,

40 the fat in perfect emulsion and in conse-
quence thereof can easily be sterilized, pre-
served and transported.

The use of gluten as albuminous basic ma-
terial for the artificial milk offers the still

45 further advantage that the same is avail-
able in large quantities and at relatively
low prices and in consequence of its vege-
table origin excludes those dangers which in
the use of animal albuminous material, in

50 consequence of the disease causing bac-
teria and spores contained in certain
cases in them, can occur, an advantage
which in a food, like milk, which forms
the specific food of nursing children,

sick people, convalescent and weak people, 55
needs no extensive discussion. It must be
consequently considered an extremely for-
tunate circumstance that it has been possible
to discover right in a vegetable albuminous
material, in gluten, that albuminous mate- 60
rial which perfectly answers all the require-
ments for the production of artificial milk.

For the purpose of transferring the gluten
into the partly dissolved, partly suspended
form, similar to the albuminous materials 65
of the natural milk the gluten in accordance
with the process of the present invention
is used in the fresh raw condition. In such
treatment of the gluten there are employed
very diluted solvents or suspending means 70
and very energetic mechanical agitation.

As solvent or suspending means there is
used a very dilute aqueous alkali solution,
preferably a potassium hydrate solution, to
which a little alcohol is added. The dissolv- 75
ing or suspending of the fresh gluten in this
solution is carried out at ordinary tempera-
ture and the mechanical treatment is con-
tinued until a liquid of slightly yellowish
color, thick, opaque and strongly foaming 80
appears. From which on standing only the
starch kernels contained in the gluten sepa-
rate, and these are run off by filtration,
standing or removed in any other way. The
appearance of the liquid thereby suffers no 85
change, and the filtered liquid shows no per-
ceptible change if it is allowed to stand for
a considerable time, is heated or cooled or
treated mechanically, for example, shaken
or stirred. The reaction of the liquid should 90
be very weakly alkaline. Therefore the
amount of alkali employed for the solvent
or suspending liquid must be proportioned
in accordance with the amount of gluten to
be added. As an example, if 150 grams of 95
raw gluten is to be employed per liter of
the finished product then there is employed
a potassium lye of 0.10 to 0.15 per cent,
strength, which contains 0.5% alcohol.

The product above described forms the 100
basic material upon which this apparatus
is peculiarly designed to operate in the
manufacture of the artificial milk. Into
this basic material there are now brought
the necessary mineral constituents, taking 105
into consideration the composition of the
water to be employed and the circumstance
that the basic material already contains the

1,200,782

necessary amount of potassium if potas-
sium lye was employed in the production of
the same. As a general rule then, the use
of pure faultless drinking water being as-
6 sumed, to which of course the greatest care
is to be given, it becomes a question of the
addition of the lime, soda, chlorin and phos-
phorus. These materials are preferably
added in the form of cooking salt, lime

10 water, and phosphoric acid to the basic ma-
terial, and in the form of previously pre-
pared dilute solutions. In adding these ma-
terials care is to be taken that the basic ma-
terial does not lose its alkaline reaction.

15 To the basic fluid there is added the requi-
site sweetening material sugar of any kind
or, if prepared for those suffering from
sugar in the blood, in the place of the sugar,
saccharin. These materials are preferably

20 put in the solid condition into the liquid
and dissolved in this itself.

The alkalinity of the basic fluid contain-
ing the mineral materials and sweetening
material should preferably for ten c. c. of

25 liquid correspond to 0.5 c. c. of \Q c /< normal
acid (indicator phenolphtalein).

The fat is emulsified in the basic liquid,
which is preferably performed under very
energetic mechanical treatment at a some-

30 what high temperature about 70-100 C.
As fat substances there are employed pref-
erably vegetable fats or vegetable oils, from
the same hygienic standpoint as was men-
tioned above with reference to the vege-

35 table albumin, the gluten. Of course, how-
ever, in case of necessity animal fats or oils
can also be employed. With regard to the
fact that at times cocoanut fat can be most
easily and cheaply obtained there will be set

40 forth at length hereinafter the. treatment of
the cocoanut fat as the representative of the
fats employed.

An amount of cocoanut fat amounting to
about 3.5^i by weight of the basic fluid is

43 melted in hot water and then mixed with
the basic fluid heated to at least 70 C. The
mixing is carried on slowly at the begin-
ning, then gradually more rapidly and ener-
getically and at the same time the tem-

CO perature of the basic fluid is gradually in-
creased, preferably by means of the water
or steam bath, for example, in such manner
that the same rises about 10 C. every quar-
ter of an hour up to 100 C., at which tem-

55 perature the stirring is continued still for
about half an hour longer. If care is taken
for a corresponding energetic mixing then
in this manner within four to five quarter
hours the finished, hot and consequently

63 sterile milk is let off and in case care is
taken for suitable settling, filtering, cooling
and bottle-filling devices, can be filled in
bottles in a sterile condition.

The finished artificial or vegetable milk

C5 possesses in many respects the characteris-

tics of natural milk. It curdles in the open
air in open vessels. The curd is of a looser
structure and consists of finer flocks than
that of cow's milk. The taste of the same is
an agreeable sweetish sour. After three 70
days the curd rises to the surface in conse-
quence of the bubbles (Co 2 ) developed in
the same. When the curdled artificial milk
is cooked the coagulate thickens and forms
a mass similar to the curd yet somewhat 75
looser. This possesses a very agreeable taste
similar to that of the curd of sheep's milk.
This curd can be employed for all purposes
of cooking in the same manner as animal
curd. By inoculating with kephir of jog- so
hurt fungus there is obtained from the arti-
ficial milk a food similar to the product ob-
tained from cow's milk of loose curd and
agreable taste.

In the accompanying drawings is illus- gj
t rated one praticable embodiment of a
form of nw improved apparatus, in which
drawing

Figure 1 is a vertical section of the ap-
paratus, and Fig. 2 a cross-section taken on 9C
a plane at about the line II II of Fig. 1.

The apparatus comprises such a grouping
of the mixing, clarifying, emulsifying and
cooling devices that the same are arranged
in the succession of their application as re- 95
gards each other in such a manner that the
liquid flows immediately out of one device
into the next succeeding it. This, with a
proper arrangement and adjustment of
valves enables the purifying and steriliz- IOC
ing of the entire apparatus with hot wash-
ing or sterilizing liquid or water.

In the drawing the mixing vessel serving
for the production of the basic fluid is desig-
nated by the reference character 1, the stir- 105
ring device 2, the feeding inlet 3, the ex-
pansion vessel 4, for receiving the foam.
The stirring device rotates preferably at
150-200 revolutions per minute, and the
mixing receptacle has preferably a quad- 110
ratic cross-section. It has been demon-
strated that the illustrated construction of
mixer effects the solution or suspending of
the gluten in a relatively short time with
perfectly satisfactory results, the rotary 115
stirrer in the quadratic mixing chamber pro-
ducing eddy currents which are desirable
in making an emulsion. The foam receiver
4 communicates with the upper part of the
mixing chamber through a narrow passage, 120
a conduit 4' of small cross-sectional area be-
ing illustrated.

It has further been proved as advanta-
geous to so arrange the stirring device that
the same does not touch the bottom of the 125
receptacle. The frame constituting the stir-
ring device is shown located below the nor-
mal surface level of the liquid in the mixing
chamber, and is suspended therein in such
manner that an entirely free space is present lit

1,200,782

between the bottom of the said frame and
the bottom of the said chamber. This free
and open space materially contributes to
the accomplishment of the desired results.
5 5 is the belt pulley of the stirring device.
The finished basic fluid flows through the
pipes 6 6 provided with valves alternately
into the one or the other of the settling re-
ceptacles 7 7, so that for further working
10 settled basic fluid can always be available
put of which the starch content of the gluten
is already separated. By proper adjust-
ment of the three-way valve 8 8, the settled
basic fluid is now let off through one of the
15 filters 9 9, into the fat emulsifying recepta-
cle 10 provided with a stirring device 11
driven by the pulley 13, into which fat emul-
sifying receptacle the fatty material is in-
troduced by the feeding inlet 12. The con-
20 struction of the stirring device illustrated
is identical with that of the one previously
mentioned; the emulsifying vessel also pos-
sesses advantageously a quadratic horizon-
tal cross-section, and is also furnished with
25 receptacles 24 24 for the reception of the
foam. Conduits 24' 24', preferably of small
cross-section, are illustrated for establish-
ing communication between the upper part
of the emulsifying vessel 10 and the ex-
30 pansion vessels or foam receivers 24 24. A
foam receiver is preferably provided for
each side of the vessel 10. Valves are shown
in the conduits 24' 24' which are useful
when cleansing or sterilizing the apparatus.
35 The stirring device should be able prefer-
ably to rotate at the rate of 400 rotations
per minute. The emulsifying vessel stands
in the water bath 14, which by means of
the heating worm 15 can be heated with hot
40 water to about 100 C. Finished milk flows
through the filter 16 into the pre-cooling
receptacle 17, where it will remain for
about an hour subjected to the slow, cooling
action of the same, then it is subjected to
45 the rapid action of the cooler 18, and finally
passed to the filter 20. It \vill be perfectly
cooled and filtered and can be filled at 21 in
bottles.

By means of the branch pipe 22 the en-
50 tire apparatus can be placed under hot
water or any other sterilizing and purifying
fluid, which flowing over the ordinary
course of the milk rinses and sterilizes the
same. There are provided for the purpose
50 of mechanical purification of the receptacles
suitably disposed holes. The whole appara-
tus is arranged on the frame 25 and the
ladder 23 makes the higher lying portions
easily accessible.

60 As is seen the fluid traverses the appara-
tus up to the point of the complete finish-
ing of the milk in a closed stream without

the same coming into contact with the outer
air or the human hand, so that the possi-
bility of infection is avoided. 65

The stirrers 2 are illustrated formed of
a number of pieces of wood dovetailed to-
gether, and held to their shafts by some
suitable means, such as pins 26 and 27.

It will be understood that the foregoing 70
is illustrative of my invention, and that
changes may be made within the scope of
the claims without departing from the spirit
of the invention.

This application is a division of my ap- 75
plication Serial No. 769,178, filed May 22,
1913, for artificial milk and the process of
and apparatus for the production of the
same.

I claim as my invention: $0

1. A milk manufacturing plant com-
prising mixing chambers, settling and cool-
ing chambers, filters, etc., so constructed,
connected together and relatively disposed
that the material under treatment passes by 85
gravity from one part of the apparatus to
the next in order in a closed stream shield-
ed from the outer air, thereby facilitating
the carrying out of the process and also
affording means wherein the entire appara- 90
tus may be placed under the influence of
sterilizing and purifying fluid flowing
through the apparatus over the ordinary
course of the milk.

2. In a device for the production of arti- 95
ficial milk the combination with a mixing
chamber, a plurality of settling chambers,
pipes extending from the mixing chamber

to the settling chambers, a second mixing
chamber and a conduit extending from each 10 o
of the settling chambers to said mixing
chamber.

3. In a device for the production of arti-
ficial milk the combination with a mixing
chamber, of a foam receiver disposed above 10 5
said mixing chamber and a conduit of small
cross-sectional area extending from the up-
per part of the mixing chamber to said re-
ceiver.

4. In a device for the production of arti- 110
ficial milk the combination with a mixing
chamber, of a stirrer therein, a foam re-
ceiver disposed above said mixing chamber,
and a conduit of small cross-sectional area
extending from the upper part of the mix- ng
ing chamber to said receiver.

In witness whereof, I have hereunto
signed my name in the presence of two sub-
scribing witnesses.

GTJSTAV VON RIGLER,

Witnesses:

DR. FRIEDRICHSTEIN,
ARTHUR VOLTANK.

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents.

Washington. D. C."

no, c

UNITED STATES PATENT OFFICE.

JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JEBSEY.
FOOD COMPOSITION.

1,230,091.

Ho Drawing.

Specification of Letters Patent. Patented June 13, 191 7.

Application filed November 20, 1916. Serial No. 132,288.

To all whom it may concern:

Be it known that I, JOSEPH MOSES WAKD
KITCHEN, a citizen of the United States, re-
siding in the city of East Orange, county
6 of Essex, and State of New Jersey, have
invented Improvements in Food Composi-
tions, of which the following is a specifica-
tion.
. The object of the present invention, which

10 is a continuation of my copending applica-
tion, Sr. No. 872,707, is to provide for a
commercial and economical utilization of
skim milk as human food, as well as to pro-
duce an excellent table beverage of im-

15 proved hygienic character, of low cost,
agreeable gustatory quality and well bal-
anced as to its nutritive constituents.

In my application for patent, Sr. No.
740,963, which was filed January 9, 1913,

20 and has developed into Patent No. 1,125,692,
I refer to chocolate as a desirable addition
to skim milk in making food compositions,
the addition of which confers improved hy-
gienic and gustatory quality to skim milk

26 through replacement of the butter fat that
has been removed from the milk in its
skimming, by an equivalent amount of fat
that of the vegetable fat in the chooolate,
which addition also confers a chocolate

SO flavor to the milk. In that patent 1 lay
stress on -the idea of nutritively re-balanc-
ing skim milk with fat, by the addition of
food materials rich in fat other than milk,
in which the fat is not disassociated from

85 the fibrous, tissue of the material used,
which condition of retained fat association
prevents the occurrence of rancidity in the
composition. In my Patent No. 1,127,778,
I describe a preferred method of dehydrat-

40 ing fluid food compositions through which
successive layers of fluid are dried upon a
nucleus, at moderate temperatures, which
moderate application of heat largely pre-
vents changes in the digestibility of the food

45 that ordinarily occurs when exposed to
higher temperatures in the drying process.
The present application has for purpose,
specifically claiming several novel inven-
tive ideas that were more or less disclosed

60 in the referred to patents; as well as other
related ideas. It specifically claims a
method, and a product containing a cocoa
preparation made by the method, which
in constitution is much as described in the

65 cited patents.

The general idea of utilizing admixed

skim milk and a cocoa constituent is old;
but the advance I have evolved, I believe,
is new. In this case, when reference is made
to a cocoa preparation, a preparation of the 60
entire cocoa seed, such as forms of pulver-
ized chocolate, is meant.

The making of food compositions of
chocolate or other preparations of cocoa
and whole milk, is commonly practised ; but 65
such compositions besides being more costly
than my composition, have too large a fat
content to be . hygienically desirable. I
overcome that objection by using skim milk
instead of whole milk, and thus secure a 70
lessened cost, as well as an increased hy-
gienic-dietetic value. To secure a commer-
cially desirable product, I partly dehydrate
the skim milk, either before or after ad-
mixing it and the chocolate or other cocoa 75
preparation and other admixed constituent,
which may be sugar, starchy cereals or
flavoring matter; and from such admixed
materials, I make partly fluid, solid, or dry
powdered compositions, packaged in various 80
known incasements. The partly fluid, con-
densed form, is preferably incased in her-
metically sealed tins, the solid form in soft
paper, and the powdered form in stiff card-
board incasements or non-hermetically sealed 85
sheet metal packages. All of these forms
should be sterilized against fermentative ac-
tion, after being packaged.

In preparing any composition of this
character, I prefer that the skim milk and 90
cocoa preparation should be partly dehy-
drated under a reduced atmospheric pres-
sure, as I do not pre-digest my milk. The
composition thus produced has only been
subjected to a limited extent to a degree of 95
heat that reduces digestibility in the prod-
uct. My method secures better results as
compared with compositions entirely dried
under high heat. My next preferred method
is to dry such compositions as are herein 100
claimed, under the method described in my
Patent No. 1,127,778. However, I do not
confine myself to any special method of de-
hydrating the skim milk or in pulverizing or
in otherwise preparing the cocoa constituent 106
of the composition. The cocoa constituent
may be-partly deprived of its naturally con-
tained fat if desired, in order to secure a
maximum gustatory flavoring effect from
the cocoa constituent, and yet avoid an un- no
desirable presence of fat in the composi-
tion. In cow's milk of average composition

1,230,001

the various food constituents are present in
desirable proportions; hence I prefer, in
making my compositions, to imitate the nu-
tritive proportions of the solids found in
5 cow's milk of average character as to its
food constituents.

I do not confine myself to any degree of
dehydration of the skim milk, or definite
proportions of cocoa or chocolate that I add

10 to the skim milk; other than enough is
added to make good the butter fat that has
been removed from the milk.

I may admix dry powdered skim milk
with powdered chocolate or cocoa in my

15 compositions, the base of which is normal
undigested skim milk as a rule. I use any
preparation made from cocoa seeds that is
designated as cocoa, chocolate, broma, or
that may be otherwise named; except so-

20 called cocoa-butter that has been disasso-
ciated from the fibrous tissue of the cocoa
seed ; for I prefer to use, especially -in dry
compositions, a preparation of cocoa thai re-
tains its fatty constituents in natural asso-

25 . ciation with the vegetable fiber and flavor-
ing matter of the cocoa seed ; and thus avoid
decomposition in and a greasy texture of
the mixture, and also secure a oetter diges-
tive quality, as well as a good gustatory ef-

80 feet in such compositions.

In further carrying out the aim of the
invention, I preferably add some powdered
starchy constituent to it ; such as barley or
wheat flours, with the aim of reducing the

35 cost of the totally contained nutrients, and
also to secure a thicker character in the com-
position when prepared for consumption.
This addition also promotes the digestion of
the milk proteids by preventing clotting in

40 the stomach of the milk ? in such large hard
masses as would otherwise occur.

Although I prefer to make my product
in the form of a partially dehydrated com-
position, I may admix in suitable propor-

46 tions, dry powdered forms of cocoa with
pulverized skim milk prepared by the
known method of drying the milk on a
highly heated roll, or otherwise produced.
This form of product is of a lesser cost ; but

50 the high heat of the process coagulates the
proteids of the milk and renders them more
difficult of digestion, and it takes longer
time to prepare the completely dried prod-
uct for table consumption.

55 My method of drying as indicated in
Patent No. 1,127,778, is preferable, but is
more costly. My method of incorporating
the ingredients in the fluid form, partially
dehydrating them under reduced atmos-

80 pheric pressure, and then hermetically seal-
ing the same in sheet metal incasements, is
the most costly of the several methods; but
it is the best, as in its preparation for imme-
diate use, it merely requires the addition of

65 w-^rtn water to be prepared for consump-

tion; and the process of dehydrating the
milk under reduced atmospheric pressure
preserves the wholesome quality of the milk
to an extent that otherwise would not obtain.
In making my food compositions, I may, 70
and usually do add other constituents; but
for hygienic reasons, I prefer not to add
sugar before the product is marketed, leav-
ing the matter of adding a sweetening in-
gredient, to individual consumers. It will 75
be particularly noted that a special aim of
this invention is to produce a nutritive bev-
erage of a very low cost, as well as a com-
position that is edibly attractive, and of an
improved hygienic quality. . go

In the ordinary forms in which cocoa
compositions are prepared for consumption
at the table, not only is whole milk gener-
ally used, containing a large butter fat con-
tent; but also, butter fat in the form of 85
whipped cream, is generally added, which
total addition or fat to an already fatty ma-
terial, is dietetically objectionable. I aim
to produce a composition that is designedly
well balanced in its constituents of proteids, 90
fat, and sugar to secure the best dietetic re-
sults, and in proportions that are harmoni- .
ously equivalent to those of whole milk of
ordinary composition, and vet, that shall
have the generally relished chocolate flavor. 95

I claim:

1. The method of producing the food com-
position herein described, which consists in,
(1) skimming milk, (2) adding to the skim
milk pulverized cocoa seed and a pulverized 100
cereal, and (3) partly eliminating water
from the admixed materials under a de-
creased atmospheric pressure.

2. The method of producing the food com-
position herein described, which consists in, 105

(1) adding to skim milk a cocoa product in
quantity sufficient to replace the fat skimmed
from the milk by an equivalent amount of
the fat contained in the cocoa preparation,

(2) adding a thickening cereal to the skim no
niilk and. cocoa preparation, 'and (3) con-
densing the skim milk,, cocoa preparation
and thickening cereal under a lessened at-
mospheric pressure.

3. The method of producing the food com- 116
position herein described, which consists in,
admixing skim milk, pulverized cocoa seeds
and a thickening material, and eliminating
water from .the admixed material under a
lessened atmospheric pressure. 120

4. As a new food composition, skim milk,
pulverized cocoa seed and a pulverized
cereal.

5. As a new food composition, partly de-
hydrated skim milk, pulverized cocoa seed 125
and a cereal.

6. The method of producing the food com-
position herein described, which consists in,
mixing skim milk and powdered cocoa seeds
and dehydrating the admixture under de- 130

1,230,091

creased atmospheric pressure, whereby a
thorough emulsion is secured.

7. As a new food composition skim milk,
powdered cocoa seeds and a cereal.
5 8. As a new food composition, mi emul-
sion of powdered cocoa seed; aid skim milk,
produced in a vacuum pan.

9. As a new food composition, powdered

cocoa seeds and skim milk, the proportion of

10 cocoa seeds used, comprising a fat content

equal to the butter fat that was in the milk

before it was skimmed.

10. As a new food composition, powdered
cocoa seeds and skim milk, the fat in the
powdered cocoa being retained in associa- 15
tion with the vegetable tissue of the cocoa
and in proportionate amounts substantially
equaling the amount of fat removed from
the milk in its skimming.

JOSEPH MOSES WARD KITCHEN.

Witnesses :

BEATRICE MIRVIS,
GEO. L. WHEELOCK.

UNITED STATES PATENT OFFICE.

STEWABT B. BABNETT, OF ALBANY, WISCONSIN, ASSIONOB TO CBABY BBOKEBAGE
COMPANY, OF WAUKESHA, WISCONSIN, A COBPOBATION OF WISCONSIN.

1,330,817.

No Drawing.

FOOD.

Specification of letters Patent. Patented June 19, 191 7.

Application filed June 26, 1916. Serial No. 106,015.

To all whom it may concern:

Be it known that I, STEWART R. BARNETT,
a citizen of the United States, residing at
Albany, in the county of Green and State
5 of Wisconsin, have invented a new and use-
ful Food, of which the following is a speci-
fication.

The object of my invention is to produce,
in commercial form, a stable concentrated

10 food product which, when diluted with
water, will prove satisfactory as a food for
babies and invalids, especially those who are
in a condition of "fat intolerance", and. in
some cases, those who require an assimilated

15 hematinic food.

This concentrated food product comprises
concentrated cow's milk (either whole or
skim) ; malt soup extract, preferably alka-
line; an alimentary vegetable oil, such as

20 olive oil, and preferably one from which the
free fatty acids have been removed ; and
finally, if desired, peptonized iron.

In preparing this food product I prefer-
ably use (1) approximately 79.63%, more

25 or less, of cow's milk (whole or skim) con-
centrated by any well known process. This
concentrate should be warmed or taken di-
rectly from the concentrating apparatus and
to it is added, by mechanical agitation (2)

30 16.66%, more or less, of a malt soup extract,
preferably alkaline.

"Malt soup extract", in its present usual
commercial form, is a combination of dex-
tro-maltose and potassium carbonate, and

35 gives an acid reaction, although it is not
readily fermentable in its concentrated form.
When diluted with water or milk or concen-
trated milk, however, it becomes more
readily affected by micro-organisms and

40 yeasts. In order, therefore, to make this
material available for my stable product, it
is necessary to render the dextro-maltose
compound clearly non-acid and preferably
alkaline, in order to neutralize, at least in

45 part, the acidity of the milk concentrate.
This non-acid or alkaline product may be
produced by any desirable neutralizing
agent, such, for instance, as suitable car-
bonates or oxids of alkalis or alkaline earths.

50 To the mixture comprising the elements
(1) and (2) as above described, is added
(8) approximately 3.7% (more or less in
order to make the combined fat ingredients

r- 65

preferably from 9.5% to 10.5% of the whole)
of an alimentary vegetable oil from which 55
have been removed the free fatty acids. The
addition of the oil is accomplished prefer-
ably by introduction through a small pipe
lying within a larger pipe, after the manner
of an inspirator. These two pipes are so 60
arranged that simultaneous flow there-
through may be accurately graduated and
the mixture composed of the two elements
(1) and (2) is delivered to the larger pipe.
Thetwopipes deliver to any standard homog-
enizer and, by the arrangement described,
the oil reaches the homogenizer in the form
of a core to an envelop of milk and is thus
at all times accurately proportioned so that
the homogenized product is thoroughly uni- 70
form. Ordinary bulk mixing of the oil with
the milk before concentration, or with the
concentrated milk, will not give the most
satisfactory results. Care should be exer-
cised in the full removal of the free fatty 75
acids from the oil, as otherwise the product
is apt to have a disagreeable taste, especially
if kept for any considerable time.

The homogenized compound, above de-
scribed, should be cooled to approximately 80
42 degrees Fahrenheit, or lower, and there-
upon (4) peptonized iron is added by me-
chanical agitation. There are at the pres-
ent time two well known brands of pepton-
ized iron on the market, one containing 25% 85
of ferric oxid and the other containing 5%
of ferric oxid. If the first brand is used,
about i^y of 1% is added to compound (1),
(2), (8), while if the second brand is used,
the quantity is about -fa of 1%.. These 90
quantities may be varied within reasonable
limits.

It is highly important that the introduc-
tion of the peptonized iron be carefully per-
formed and the most satisfactory results are
obtained if it is first mixed to a small quan-
tity of the homogenized compound and then
mixed with the total bulk. If the addition
is made while the homogenized compound
is warmer than 42 degrees Fahrenheit a di-
gesting action begins which tends to alter
the proteins and produce coagulation, where-
as, if the compound is first cooled, this dan-
ger, either at the time of mixture, or during
the later sterilization, is avoided.

The proportion of the oil may be varied,

100

105

1,230,81-?

depending largely upon the quantity of fat

in the concentrated milk, but for ordinary

purposes the intention is that the total fat

content (both animal and vegetable) shall

5 be sufficient to produce, when diluted with

water in the .ordinary manner, a milk which,

in its proportions, shall closely approach

mother's milk.

While any one of the alimentary vege-

1 table fats may be used, I consider, at the
present time, that olive oil is preferable be-
cause of its generally-recognized laxative
and nutritive value.
The peptonized iron is used because of the

15 character of its iron content rather than for
the peptones.

The homogenization should be carried out

at as high a pressure as the milk will stand.

It will be readily understood that, both

20 because cow's milk naturally varies to a con-
siderable extent in its cream content, and
also because at times a greater or less residue
of natural cream may be desired in the prod-
uct, the compound which has heretofore been

25 described may contain a greater or lesser
percentage of cream and that, therefore,
the cow's milk may be used either whole or
skimmed to a greater or lesser extent. The
term "milk" used in the claims, therefore,

SO is intended to mean either whole milk or
milk from which some of the natural cream
content, or even practically all of the nat-
ural cream content, has been removed.
I claim as my invention :

35 i. A food product comprising an homog-
enized compound of concentrated cow's
milk; alkaline malt soup extract; olive oil;
and peptonized iron.
'2. A food product comprising an homog-

40 enized compound of concentrated cow's
milk; malt soup extract; olive oil; and pep-
tonized iron.

i. A food product comprising an homog-
enized compound of concentrated cow's

45 milk: alkaline malt soup extract; and olive
oil.

4. A food product comprising an homog-
enized compound of concentrated cow's
milk: non-acid malt soup extract: olive oil;

50 and peptonized iron.

5. A food product comprising Hi) homoge-
nized compound of concentrated cow's milk;
non-arid mult soup extract; and olive oil.

(!. A food product comprising an homoge-
55 ni/.cd compound of concent rated cow's milk'
alkaline malt soup extract; olive oil from
which the free fatty acids have bcon re-
moved: and peptonized iron.

7. A food product comprising an homoge-

90 ni/od compound of concentrated cow's milk;

alkaline malt soup extract; and olive oil

from which the free fatty acids have been

removed

H. A food product comprising an hoinogu-
65 nixed compound of concentrated cow's milk;

malt soup extract; olive oil from which the
free fatty acids have been removed; and
peptonized iron.

9. A food product comprising an homoge-
nized compound of concentrated cow's milk ; 70
non-acid malt soup extract ; olive oil from
which the free fatty acids have been re-
moved; and peptonized iron.

10. A food product comprising an ho-
mogenized compound of concentrated cow's 75
milk ; non-acid malt soup extract ; and olive
oil from which the free fatty acids have
been removed.

11. A food product comprising concen-
trated cow's milk; alkaline malt soup ex-
tract; an alimentary vegetable oil from
which the free fatty acids have been re-
moved ; and peptonized iron.

12. A food product comprising concen-
trated cow's milk; .alkaline malt soup ex-
tract; and an alimentary vegetable oil from
which the free fatty acidy have been re-
moved.

13. A food product comprising concen-
trated cow's milk; malt soup extract; an
alimentary vegetable oil from which the
free fatty acids have, been removed; and
peptonized iron.

14. A food product comprising concen-
trated cow's milk; non-acid malt soup ex- 95
tract; an alimentary vegetable oil from
which the free fatty acids have been re-
moved; and peptonized iron.

15. A food product comprising concen-
trated cow's milk; non-acid malt soup ex- 100
tract; and an alimentary vegetable oil from
which the free fatty acids have, been re-
moved.

16. A food product comprising concen-
trated cow's milk; alkaline- malt soup ex- 105
tract; an alimentary vegetable oil; and pep-
tonized iron.

17. A food product comprising concen-
trated cow's milk; alkaline malt soup ex-
tract; and an alimentary vegetable oil. no

18. A fond product comprising concen-
trated cow's milk: malt soup extract; and
alimentary vegetable oil; and pcptnrii/ed
iron.

10. A food product comprising conceit- 115
(rated cow's milk; non-acid malt soup ex-
tract; an alimentary vegetable oil; and pep-
tonized iron.

'20. A food product comprising concen-
trated cow's milk; non-acid malt soup ex- 120
tract; ami an alimentary vegetable oil.

til. A food product comprising an ho-
mogenized compound of concent rated cow's
milk; alkaline malt soup extract,; olive oil;
and pcplonized iron added to the other in- 125
gredients after said ingredients lui.ve. Urn
reduced to a temperature as low ns approxi-
mately Iti degrees Fahrenheit.

ti'2. A food product comprising an ho-
mogenized compound of concentrated cow's 130

1,230,817

milk; non-acid malt soup extract; olive oil;
and peptonized iron added to the other in-
gredients after the said ingredients have
been reduced to a temperature as low as ap-
5 proximately 42 degrees Fahrenheit.

23. A food product comprising an ho-
mogenized compound of concentrated cow's
milk ; malt soup extract ; olive oil ; and pep-
tonized iron added to the other ingredients

10 after said ingredients have been reduced in
temperature as low as approximately 42 de-
grees Fahrenheit.

24. A food product comprising an ho-
mogenized compound of concentrated cow's

15 milk; alkaline malt soup extract; olive oil
from which the free fatty acids have been
removed; and peptonized iron added to the
other ingredients after said ingredients have
been reduced to a temperature as low as

20 approximately 42 degrees Fahrenheit.

25. A food product comprising an ho-
mogenized compound of concentrated cow's
milk; non-acid malt soup extract; olive oil
from which the free fatty acids have been

25 removed; and peptonized iron added to the
other ingredients after the said ingredients
have been reduced to a temperature as low
as approximately 42 degrees Fahrenheit.

26. A food product comprising an ho-
30 mpgenized compound of concentrated cow's

milk ; mult soup extract ; olive oil from which
the free fatty acids have been removed;
and peptonized iron added to the other in-
gredients after the said ingredients have
35 been reduced to a temperature as low as
approximately 42 degrees Fahrenheit.

27. A food product comprising an ho-
mogenized compound of concentrated cow's
milk; alkaline malt soup extract; an ali-

40 mentary vegetable oil; and peptonized iron
added to the other ingredients after the said
ingredients have been reduced to a tempera-
ture as low as approximately 42 degrees
Fahrenheit.

45 28. A food product comprising an ho-
mogenized compound of concentrated cow'i

milk; non-acid malt soup extract j an ali-
mentary vegetable oil; and peptonized iron
added to the other ingredients after the said
ingredients have been reduced to a tempera- 50
ture as low as approximately 42 degrees
Fahrenheit.

29. A food product comprising an ho-
mogenized compound of concentrated cow's
milk; malt soup extract; an alimentary 55
vegetable oil ; and peptonized iron added to
the other ingredients after the said ingre-
dients have been reduced to a tempirature

as low as approximately 42 degrees Fahr-
enheit. . 60

30. A food product comprising an ho-
mogenized compound of concentrated cow's
milk; alkaline malt soup extract; an ali-
mentary vegetable oil from which the free
fatty acids have been removed; and pep- 65
ionized iron added to the other ingredients
after said ingredients have been reduced in
temperature as low as approximately 42 de-
grees Fahrenheit.

31. A food product comprising an ho- 70
mogenized compound of concentrated cow's
milk; non-acid malt soup extract; an' ali-
mentary vegetable oil from which the free
fatty acids have been removed; and pep-
tonized iron added tp the other ingredients 75
after said ingredients have been reduced to

a temperature of approximately 42 degrees
Fahrenheit.

32. A food product comprising an ho-
mogenized compound of concentrated cow's 80
milk; malt soup extract; an alimentary
.vegetable oil from which the free fatty acids
have been removed; and peptonized iron
added to the other ingredients after said
ingredients have been reduced to a tempera- 85
ture of approximately 42 degrees Fahren-
heit.

In witness whereof, I have hereunto set
my hand at Indianapolis, Indiana, this sec-
ond day of June, A. D. one thousand nine 90
hundred and sixteen.

STEWART R. BARNETT.

UNITED STATES PATENT OFFICE.

WILLIAM V. w . GRELCK, OF EVANSTON, ILLINOIS, ASSIGNOR TO BtBTHA H. GRELCK,

OF LINCOLN, NEBRASKA.

SELF-PRESERVING ACID MILK PRODUCT AND PROCESS OF MAKING THE SAME.

1,230,479.

So Drawing.

Specification of Letters Patent. Patented 'June 10, 1917.

Application filed Hay 10, 1915. Serial Ho. 27,022.

To all whom it may concern:

Be it known that I, WILLIAM P. M.
GRELCK, a citizen of the United States, re-
siding at the city of Evanston, in the county
5 of Cook and State of Illinois, have invented
certain new and useful Improvements in
Self-Preserving, -Acjd_ Milk Products arid
Processes of Making^ftie Same, of which
the following is a specification.

10 My invention relates to the production of
food products from milk which has been
soured, and especially from buttermilk from
which the fats have been taken, and which
therefore is practically a waste product of

15 the butter manufacturer. Many attempts
have been made in the past to utilize in port-
able and convenient form this great source
of food material, but until now no practical
means of producing a wholesome, edible

20 product has been discovered.

In order that the difficulties to be met
may be understood as well as the means by
which I have succeeded in overcoming them,
I will say briefly : Normal milk, even when

26 called " sweet " has an acid reaction. The
acidity thereof increases with keeping, as
the result of the formation of lactic acid
following the development the'rein of lactic
acid bacilli a change which is facilitated

30 by moderate heat. When the lactic acid
amounts to about -^ of one per cent, in vol-
ume, the casein begins to be precipitated, an
action which proceeds more rapidly as the
temperature is raised to moderate but not

35 sterilizing heat. In the first steps of sepa-
ration the casein appeal's as a slight floceu-
lent precipitate. As the precipitation con-
tinuejs a soft gelatinous mass or curd is
tormed, the consistency of which gradually

40 increases while it retains the same general
characteristics, until a temperature of about
120 degrees Fahr., is reached, when the char-
acter of the mass undergoes a radical
change. The physical change is marked, and

45 this is probably due to an extensive chemi-
cal change as well. It is not to be under-
stood that the changes stated occur in a
fixed, definite and unvaryiry manner. They
vary according to the amount of acidity in

60 the milk, the temperature at which and the
length of time during which heat is applied ;
ancl perhaps with local atmospheric condi-
tions. But, and subject to special variations,
the foregoing sets out the general changes

55 which take place while milk is passing from

a s*weet condition to that at which is formed
a homogeneous insoluble curd of coagulated
casein precipitate.

Owing to the conditions slated, the sour
milk products made or attempted have here- 60
tofore fallen into two classes: In one class
a high enough degree of heat is directly ap-
plied to precipitate, coagulate, cook and dry
the casein. The milk albumen, sugar and
riiineral salts may thus be retained if de- 85
sired, but the product is left in solid, homo-
geneous masses, which, from their character
and size, resist the action of the gastric
juices thereon. Moreover, the product is in
soluble, except in the presence of weak 70
alkalis or strong acids, neither of which
conditions obtains in the normal processes
of animal digestion. This material there-
fore is not fit for food, but is only adapted
for use iu certain of the mechanical indus- 75
tries. On the other hand, the attempt*
which have been made to prepare acceptable
food products have taken account of the re-
fractory character of casein when coagu-
lated in masses according to the nature 80
thereof, and, have sought to use the pre-
cipitated casein, stopping short of the heat
necessary to coagulate or to cook it. And
the heat actually used therefore was not
sufficient to sterilize or pasteurize the ma- 85
terial. The result has been a raw unstable
product, in which the action of lactic and
other bacilli is continuous and which is com-
paratively unfit for. food consumption. And
when the whey is withdrawn from the mass 90
before drying, as is usually done when these
methods are followed, the milk albumin,
milk sugar and mineral salts are in large
part lost. The attempt has been made to
overcome the coagulation of the casein in 95
large masses by introducing foreign matter,
such as wheat flour, only with the result of
adding an incongruous element without at-
taining the practical end of a nutritious and
wholesome food. Moreover, these low tern- 100
perature methods are slow, thereby unduly
developing the acidity of the product and
the expense of manufacture.

It is the object of my invention to pro-
duce a food product of definite acidity, to 105
so treat the soured milk or buttermilk as to
cause the casein to precipitate and finally
be fixed in very finely separated non-ad-
herent particles, to also coagulate the albu-
min and preserve it, together with the milk no

1,280,479

sugar and other mineral salts of the result-
ing product ; in fact, to preserve all the con-
stituents of the milk operated upon, except
the water of solution, and moreover, to leave
5 such product in a sterilized condition and
containing the elements of self preservation.
It is thoroughly cooked and will be found
a wholesome and readily digested food. It
can moreover be made so economically and

10 in such quantities as to be available for
feeding to poultry and the lower animals.

In the practice of my invention, I prefer
to have about T % of one per cent, of lactic
acid in the buttermilk developed at the nor-

15 mal temperatur^ t'hereof. I then apply heat
to produce rapi'd precipitation followed by
fixation of the casein before any appreciably
greater production of lactic acid takes place.
Such heat is preferably applied in a steam

20 r water jacketed kettle, in which the tem-
perature may be accurately gaged, bringing
the milk gradually to a temperature of
about 140 degrees Fahr. This temperature
with the named percentage of lactic acid

25 causes the casein in the presence thereof to
be precipitated. The kettle should also be
provided with paddles or any other means
for rapidly and thoroughly stirring the
fluid.

30 In my process, therefore, as soon as the
temperature, begins to rise I violently agi-
tate the mixture by the paddles or other
means provided. As a result of the develop-
ing flocculent particles of precipitating

35 casein have no opportunity to coalesce. Each
particle follows its normal law of develop-
ment and becomes separated from the other
particles in a completely fixed or hardened
condition, in which it will not adhere to

40 other like particles. Instead, therefore, of
a homogeneous curd I have an infinite num-
ber of separately formed non-adherent par-
ticles in suspension in the whey.

The process should be so timed that a

45 pasteurizing or sterilizing temperature shall
be maintained long enough to destroy all
germs and particularly the lactic acid ba-
cilli, thereby limiting the further produc-
tion of lactic acid.

50 One object of my invention is attained at

this point. The material is sterilized so that

it no longer contains the germs which will

produce further changes, and particularly

' those germs which will form lactic acid.

55 But the heat sufficient to produce this condi-
tion and which ordinarily would have left
the casein in the form of a continuous in-
digestible mass has only cooked the casein
and left it in the form of an infinite number

00 of minute particles. The resulting produce
may be used and will be found an agreeable
and wholesome potable food.

In forming a condensed product further
sieps may be taken as follows: The t<rn-

65 perature of the milk in the condition de-

scribed should now be raised to 172 degrees
or more Fahr., at which the milk albumin
will be coagulated, and remain in suspen-
sion in the whey. The object of coagulat-. .
ing the albumin is not only to conserve this 70
valuable constituent of the milk, but to put
the same in condition that it will not adhere
to the utensils used in the further steps of
the process.

After coagulation of the albumin, I con- 75
duct the fluid into evaporating pans, in
which the water of solution is expelled in
vacua until the resulting product is re-
duced to about ^ in volume of the original
milk. It then consists of extremely small 80
non-adherent particles of precipitated casein
with which are mingled the other solid con-
stituents of the treated milk, and the lactic
acid formed prior to that point in the pro-
cess at which sterilization took place. It 35
.should be of a smooth and uniform con-
sistency, and the constituent particles are
in such condition that, upon the addition of
water, they will be separated and remain in
complete suspension and practically repro- 90
duce the milk originally treated. The said
product, being sterilized, is further made
self-preserving against fermentation by the
lactic acid which it contains, amounting to
from 3 to 3| per cent. By reason of the 95
acidity of the product, as well as the finely
divided character of the particles, it is
readily attacked by the digestive ferments
in the ordinary course of digestion.

The material as described my be further 100
(united to remove the remaining moisture
and then mechanically reduced to small par-
tick's. It may be used as a food material
either in the moist or dry condition or by
the further addition of water to either form. 105
Hut whether the product is left in the moist
state or whether >t is evaporated to dryness,
the product and the process of preparing
it are equally within the scope of my in-
vention, no

I claim :

1. The process of producing a food prod-
uct from soured milk which consists in pre-
cipitating the casein by the agency of heat
and simultaneously agitating the precipi- 115
tate whereby the casein is mixed in the form

of finely divided non-adherent particlea

2. The process of producing a food prod-
uct from soured milk which consists in pre-
cipitating the casein by the agency of heat, 120
simultaneously agitating the precipitate to
keep the particles thereof out of continuous
contact, and then increasing the boat to fix
the said particles in finely divided non-ad-
herent form. 125

3. The process of producing a food prod-
uct from soured milk which consists in pre-
cipitating the casein by the agency of heat,
agitating the precipitate while forming to
keep the particles thereof out of continuous 130

1,230,479

contact, and then increasing the heat fix the
said particles in finely divided non-adherent
form and sterilize the mass.

4. The process of producing a food prod-
5 uct from soured milk which consists in pre-
cipitating the casein, agitating the precipi-
tate to keep the particles thereof out of con-
tinuous contact and fix the said particles in
finely divided non-adherent form and then

10 evaporating the surplus fluid.

5. The process of producing a food prod-
uct from soured milk which consists in pre-
cipitating the casein by the agency of heat,
agitating the precipitate, heating the pre-
15 cipitated particles during agitation until

they become non-adherent and then evapo-
rating the surplus fluid.

6. The process of producing a food prod-
uct from soured milk which consists in pre-
20 cipitating the casein by the aid of heat, agi-
tating the precipitate while forming where-
by the particles of casein are kept out of
continuous contact and fixed so as to become
non-adherent, and then evaporating the sur-

25 plus fluid.

7. The process of producing a food prod-
uct from soured milk which consists in pre-
cipitating the casein by the aid of heat, agi-
tating the precipitate whereby the particles

30 thereof are kept out of continuous contact
and fixed so as to become non-adherent, co-
agulating the milk albumin, and then evapo-
rating the surplus fluid.

8. The process of producing a food prod-
35 uct from soured milk which consists in heat-
ing the milk to precipitate the casein, simul-
taneously agitating the milk to cause the
precipitating casein to retain the form of
minute discontinuous particles, increasing

40 the heat to fix the said particles in discon-
tinuous non-:tdherent form and to sterilize
the mass, increasing the heat to coagulate

the milk albumin, and then ovapora f: ng the
surplus fluid.

9. The process of making an acid milk 45
product which consists in developing in milk
sufficient acidity to cause the casein to be
precipitated, raising the same to sufficient
temperature to sterilize it and fix the
casein, agitating the milk while being so 50
heated, coagulating the albumin thereof, and
evaporating the surplus fluid.

10. An ac,id milk food product having a
casein content in the form of minute pre-
cipitated, fixed, discontinuous, non-adherent 55
particles.

11. An acid milk food product having a
casein content in the form of minute pre-
cipitated, fixed, discontinuous, non-adherent
particles, and containing a preservative 60
quantity of lactip acid.

12. A sterilized acid milk food product
having the casein thereof in minute precipi-
tated, fixed, discontinuous, non-adherent
particles. 65

13. An acid milk food product having a
casein content in the form of minute, pre-
cipitated, fixed, discontinuous particles
which are non-adherent in the presence of a
substantially normal quantity of water. 70

14. The process of making an acid milk
product which consists in developing in milk
sufficient acidity to cause the casein to be
precipitated, raising the same to sufficient
temperature to sterilize it and fix the casein, 7
and agitating the milk while being so heated.

In witness whereof, I have hereunto sub-
scribed my name in the presence of two sub-
scribing witnesses, this 22nd day of April,
1915.

WILLIAM P. M. GRELCK.
Witnesses :

C. K. CHAMBEKLAIN,
A. S. PHILLIPS.

o
O

It is hereby certified that in Letters Patent No. 1,230,479, granted June 19, 1917,
upon the application of William P. M. Grelck, of Evanston, Illinois, for an im-
provement in " Self-Preserving Acid Milk Products and Processes of Making the
Same," errors appear in the printed specification requiring correction as follows:
i Page 2, line 33, strike out the word "of "; same page, line 60, for the word "pro-
duce" read product; same page, line 116, claim 1, for the word "mixed" read
fixed; and that the said Letters Patent should be read with these corrections
therein that the same may conform to the record of the case in the Patent OflBce.
Signed and sealed thia 18th day of September, A. D., 1917.
[8EAL .j R. F. WHITEHEAD,

Acting Commissioner ofPatentt.
Cl. 9911

5" .5 .<'

H. J. STARTZENBACH.
PROCESS OF CANNING MILK.

APPLICATION FILED JUNE 23, 1916.

1,255,483.

Patented Feb. 5, 1918.

UNITED STATES PATENT OFFICE,

HEKMAN J. STAKTZENBACH, OF ATLANTIC CITY, NEW JEHSEY.
PROCESS OP CANNING MILK.

1,255,483.

Specification of Letters Patent. Patented Feb. 5, 1!M8.

Application filed June 23. 1916. Serial No. 105,348.

To all whom it may concern:

Be it known that I. HERMAN J. STAKTZEN-
BACH, a citizen of the United States, resid-
ing at Atlantic City, in the county of At-
5 lantic and State of New Jersey, have invent-
ed a certain new and useful Process of Can-
ning Milk, of which the following is a speci-
fication.

The principal object of the present inven-

10 tion is to provide an expeditious and reliable-
process for canning milk and cream in such
a way that the canned product will be uni-
form, will keep almost indefinitely in any
climate, will contain no preservative, will

15 not cream up, will not have objectionable
cooked characteristics, and will keep for
days in a cool place after the cans have been
opened. The canned cream is in taste prac-
tically indistinguishablejfrom fresh cream

20 although the milk may taste slightly differ-
ently from fresh milk and both the canned
cream and canned milk are not distinguish-
able in chemical composition from fresh
milk, but they are physically and bacterio-

25 logically different. In referring to cans and

canning the intention is to include the use

of other vessels which, like cans, can be

sealed.

My invention involves a process in which

so use is made of steps, old in themselves, but
the process as a whole and in many of its
parts or details I believe to be both new and
useful and it is adapted to produce a com-
mercially new and unique product.

35 According to my process of canning, fil-
tered or strained milk or cream is pasteur-
ized and homogenized and cooled. The pas-
teurized and homogenized and cooled milk
or cream is sealed in cans and sterilized at

40 relatively low temperature and at relatively
high temperature for certain intervals of
time, .which are critical, while confined in
the cans, and then rapidly cooled. Lime
water h"lps milk or cream to withstand this

45 treatment without undue alteration and
therefore I may add from 3 to 6% by weight
of that substance or material to the raw milk
or cream. The addition of lime water ac-
cording to, medical authorities improves the

50 product for use in feeding children. The
temperature to which the canned product is
raised in the sterilizer varies with the per-
centage of butter fat, being higher for milk
than for cream. The object is to treat the

55 product in the sterilizer at such tempera-
tures and for such periods of time that it

\yill keep but without imparting to it objec-
tionable cooked characteristics of taste and
constituency. For milk containing ','< of
butter fat. the temperature in the .sterilizer
should be substantially IOC." C. for ir> min-
utes, then raised ;is -suddenly us possible to
128 C C. for 10 minutes ami then suddenly
reduced to about (i.V- C...

The drawings diagramniatically illustrate
apparatus useful in the practice of my proc-
ess of canning milk and cream, and in them
Figure 1. is in elevation and Fig. 2, i.~ in
transverse section.

Keferring to the, drawings and to the
practice, of the invention for canning 8'.'<
butter fat milk; strained or filtered milk
containing from 3 to (J',< by weight of 1'iue
water is run through the pasteurizer 1, lio-
mogenizer 2, and cooler 3. The cool product
is therefore pasteurized and homogenized
and it will not cream up and is m a certain
sense sterile. This product is canned and
the cans are sealed. The canned product
at this stage of the process -would not keep
in all climates or for any considerable length
of time. To make the product keep in all
climates' and practically indefinitely -the
cans are put into the rotary carrier 4, of
the sterilizer 5, and subjected to the heat and
pressure of steam at 106 C. for 15 minutes
and then the temperature is suddenly raised
to 128 C. for 10 minutes, and thereupon
the product is suddenly cooled as by means
of a cold water spray applied to the cans.
G, are steam and 7, are water connections.
The motion imparted to the rotary carrier
4, in respect to the heating and cooling me-
diums and to the contents of the cans insures
uniformity of the product.

For cream the temperature .is 102 C. for
15 minutes and then suddenly to 123- C.
for (8) eight minutes followed by sudden
cooling. Of course some departure is per-
missible in respect to both temperature and
time but I regard those matters as of im-
portance for they seem to be necessary to
impart the property of keeping to the prod-
uct without unduly cooking it or adding
preservatives to it. The result of this ster-
ilizing step in the process is to produce prod-
ucts which will keep for very long periods
of time, measurable by years, and in all
climates in the cans, and which, when the
cans are opened, do not possess objection-
able cooked characteristics and which will
keep, if kept cool, for several days after tho

too

1 10

1,266,483

cans are opened. Moreover, the product by ,
reason of being homogenized and treated sub-
stantially as described does not cream up
and responds to all the requirements of pure
5 milk or cream.
I claim :

1. The process of canning milk and cream
svhich consists in pasteurizing and homog-
enizing and cooling the same, canning the

10 cooled product, sterilizing the product in the
cans by the application of heating and cool-
ing mediums, and subjecting the canned
product and the heating and cooling me-
diums to relative movement during steriliza-

i* tion, substantially as described.

2. The process of canning milk and cream

which consists in adding lime water to the
raw fluid, pasteurizing and homogenizing
and cooling the mixture, canning the cooled
product, and sterilizing and cooling the can- 20
ned product, substantially as described.

3. The process of canning a milk product
containing 8% butter fat which consists in
pasteurizing and homogenizing and cooling
the same, canning the cooled product, and 25
sterilizing the cooled product by subjecting
it in the cans to. steam at 106 C. for 15
minutes and suddenly raising the tempera-
ture to 128 C. for 10 minutes, and suddenly
cooling it, substantially as described.

HERMAN J. STARTZENBACH.

Copies of th} patent may be obtained for five cents each, by addressing the "Commissioner of Patent*.

Washington, D. C."

W. P. M. GRELCK.

MILK FOOD PRODUCT AND METHOD OF MAKING THE SAME.
APPLICATION FILED DEC. 26, 1316.

1 ,273,035. Patented July 9, 1918.

WITNESSES:

INVENTOR.

ATTORNEYS.

UNITED STATES PATENT OFFICE.

1,273,035.

WILLIAM P. M. GRELCK, OF LINCOLN, NEBRASKA.
MILK-FOOD PRODUCT AND METHOD OF MAKING THE SAME.

Specification of Letters Patent. Patented Juljr 0, 1918.

Application filed December 26, 1916. Serial Ho. 138,724.

To all whom it may concern :

Be it known that I, WILLIAM P. M.
GRELCK, a citizen of the United States, re-
siding at the city of Lincoln, in the county
5 of Lancaster and State of Nebraska, have
invented certain new and useful Improve-
ments in Milk-Food Products and Methods
of Making the Same, of which the following
is a specification.

10 My invention relates to food products
and particularly to those which are pri-
marily founded upon the solid constituents
of milk, especially that from which the but-
terfat has. been removed, and thereby has

15 become a creamery by-product. It may,
however, be used in connection with the
milk solids in which the butterfats have
been retained in whole or part. My proc-
ess involves the use of the milk solids of

20 buttermilk or separated or whole milk so
prepared as to become a more easily diges-
tible product, the individual elements
thereof being non-adherent and readily di-
visible. And to make the best possible use

25 of such solids in the art of bread making,
for which my product is primarily designed,
I mingle with the same, preferably in the
process of manufacture, a considerable
quantity of malt extract, thus producing

30 what may be described as a malted acid milk
product.

It is a matter of general knowledge that
the gradually increasing production of lac-
tic acid in milk resulting from the action of

35 the lactic acid bacteria tends to precipitate
the casein thereof, and that such precipita-
tion is aided by the application of heat.
The casein so precipitated normally forms
a solid coherent mass separated from the

40 milk serum or whey which, unless further
treated, retains the greater portion of the
milk albumin, sugar and salts. The curd
thus formed is non-soluble in water, except,
upon the addition of alkalis or strong acids

45 which make it unavailable for food pur-
poses.

But by permitting a certain amount of
lactic acid to form, up to from 0.3 te 0.6
per cent, of the bulk, applying heat thereto

50 sufficient to raise the product to about 140

degrees Fahr., and violently agitating the
milk meanwhile, the precipitation or sep-
aration of the casein from its natural solu-
tion or suspension in the milk serum is
effected. But the molecular elements which 55
at the instant of precipitation are mutually
coherent are prevented from coming into
such contact with each other as to permit
the individual cohesion thereof. The tend-
ency or capacity for such adhesion speedily 60
passes. And the resultant precipitated
casein instead of being in the form of a
strongly adherent undissolvable curd is in
the form of an extremely large number of
non-adherent particles in suspension in the 65
milk fluids. The resulting product may be
condensed to semi-solid consistency and then
dried, preferably in vacua, and affords a
valuable food product which may be put
into solution by mingling it with water, and 70
thus or in other ways used with flour or
other ingredients in the manufacture of
bread.

The value of this product may be gre'atly
enhanced and a considerable convenience 75
afforded by the mixture therewith of a cer-
tain proportion, preferably about 25%, of
the extract of malt. This also is largely
used by bakers in the production of bread,
thereby making a more digestible product .80
as the diastase acts on the soluble starch to
transform it into dextrin during the process
of fermentation, while the "resulting malt-
ose is acted upon by the yeast in the well-
known manner to give off the leavening car- 85
bonic dioxid gas and alcohol.

While the constituents severally derived
from the malt and milk used may be sepa-
rately prepared and then mixed together, I
prefer to produce the elements concurrently 90
and mingle them as a part of the process, so
that when it is conducted to the point where
the desired amount of water is removed the
resulting product will be a uniform and
homogeneous one. In either case I consider 95
the desirable proportion of the. elements
mingled to be approximately one of malt
solids to four of the milk solids.

A diagrammatic representation of appa-
ratus which may be used in carrying out I he 100

1,272,036

principles of my invention is shown in the
drawings, in which 1 represents a tank
adapted for the reception of soured milk
through the inlet opening 2. It is provided
5 with suitable stirring apparatus 3. 4 is a
second .receptacle having stirring apparatus
5, and inlet opening 6. A tubular connec-
tion 7 is provided by which the soured milk
in fluid condition is drawn from tank. 1 to

10 receptacle 4; and 8 is a connection through
which high pressure steam may be forced
through the nozzle 9 into the pipe 7. It
thus acts to draw the milk from tank 1,
meeting the same at the point of steam dis-

15 charge and heating it so as to cause a pre-
cipitation of casein from the soured milk.
The pressure of the steam should be. so con-
trolled as to heat the milk to about 160 de-
frees Fahr., at which temperature pasteuri-

20 zation will take place and the further pro-
duction of lactic acid bacteria prevented.
The forcible impact of the steam upon the
soured milk will prevent the adhesion of the
particles of casein as precipitated. As the

25 milk fluids with the precipitated particles
of the casein are carried into the receptacle
4 the action of the stirrer upon the heated
fluid will prevent the formation of aggluti-
nated masses by adhesion of the particles of

30 casein. In the vat 10 provided with the in-
let 11 and outlet 12 may be placed ground
barley malt mixed with -from four to HYP.
times its bulk of water, sufficient to make a
suitable mash, and this being heated to about

35 135 to 150 degrees Fahr., a wort rich in malt
diastase will be formed, although the de-
tails of such preparation of malt extract
form no part of mv invention. Connection
is made by means of the pipes 13 and 14 with

40 the vacuum pan 15. The latter is provided
with a vacuum pump 1C and suitable con-
denser 17. When a vacuum is produced in
the vacuum pan a flow of fluids from the
receptacle 4 and the vat 10 may be produced

45 in proper proportion bv means of the valves
4' and 10'. After a sufficient quantity of
the fluids from receptacle 4 and tank 10 in
proper proportion to each other is contained
in the vacuum pan, the operation thereof

50 will remove the surplus water, leaving the
finished product in semi-solid condition and
ready to be removed and placed for use. It
will be noted that in order that the diastase
may be preserved the heat in the vacuum

55 pan should not exceed about 150 degrees
Fahr., although at the same time this heat
is sufficient to finish any sterilization of the
milk which before had been be;un and which
may not have been fully completed up to the

60 time 'that it was 'carried into the vacuum
pan,

The product which is a part of my inven-
tion is not to be considered limited to the

particular manner in which the particles or
molecules of casein are precipitated and 65
made mutually non-adherent. It is equally
a part of my invention if such condition of
the casein is produced by other means than
that herein set out as. for instance, that
shown and described in my Patent No. 70
1.230,479, issued June 19, 1917.
I claim:

1. The method of preparing a food prod-
net from soured milk which consists in sub-
jecting the milk to the action of a steam jet, 75
whereby the casein is precipitated and fixed

in the form of minute mutually non-adher-
ent particles.

2. The method of preparing a food prod-
uct from soured milk which consists in sub- 80
jecting the milk to the action of a steam
jet, wliereby the casein is precipitated, and
agitating the milk whereby the casein is
fixed in the form of minute mutually non-
adherent particles. 85

3. The method of preparing a food prod-
uct from soured milk which consists in sub-
jecting the milk to the action of a steam
jet, whereby the casein is precipitated and
fixed in the form of minute mutually npn- 90
adherent particles, and then evaporating
the excess fluids in vacuo at a pasteurizing
temperature.

4. The method of preparing a food prod-
uct from soured milk which consists -in pre- 95
cipitating the casein, agitating the precipi-
tated particles so that they become mutually
non-adherent, and intermingling extract of
malt, with the said particles and removing
the. excess fluid therefrom. 100

5. The method of preparing a food prod-
,uct from soured milk which consists in pre-
cipitating the casein, agitating the precipi-
tated particles so that they become mutually
non-adherent, adding extract of malt there- 105
to, and evaporating the excess fluids at a
temperature lower than that destructive of
malt diastase.

G. As a new article of manufacture; a
food product comprising malt extract and 110
the solids of soured milk in which the case-
in is present in the form of fixed discon-
tinuous particles.

7. As a new article of manufacture; a
food product comprising malt extract and 115
the casein of sour milk in ihn form of fixed
discontinuous particles.

8. As a new article of manufacture; a
food product including malt extract and
the casein and butterfats of sour milk. 120

9. An acid milk food product having a
casein content in the form of minute pre-
cipitated fixed discontinuous non-adherent
particles with which extinct of malt is in-
termingled. 125

10. An acid milk food product having a

1,372,036 Q

casein content in the form of minute pre- tated fixed discontinuous non-adherent par-

cipitated fixed discontinuous non-adherent tides intermingled with extract of malt,

particles with which extract of malt is in- In witness whereof, I have hereunto sub- 10

termingled, and containing a preservative scribed my name, this 20th day of Decem-

5 quantity of lactic acid. ber, 1916, at Lincoln, in the county of Lan-

11. A pasteurized acid milk food product caster and State of Nebraska,

having the casein thereof in minute precipi- WILLIAM P. M. GRELCK.

TJKTTED STATES PATENT OFFICE.

PAUL W. TURNEY, OF PORTLAND, OREGON.
PROCESS OF MAKING AND NEW FOOD PRODX7CT OF MILK.

1,274,218.

No Drawing,

Specification of letters Patent. Patented July 30, 1918.

Application filed March 22, 1917. Serial Ho. 156.783.

To all whom it may concern:

Be it known that I, PAUL W. TURNEY, a
citizen of the United States, and a resident
of Portland, county of Multnomah, State
5 of Oregon, have invented a certain new and
useful Process of Making and New Food
Product of Milk, of which the following is a
specification.

I have discovered that in the process of
10 making curd from the casein of milk there
is a stage when the curd particles are in the
form of fine flakes which will precipitate in
a jelly-like mass, resembling cream. And
if maintained in this state by low temper-
15 ature it constitutes an easily digested, whole-
some article, suitable for preparing many
palatable foods and drinks. For example,
the article so produced is adapted for being
used as a substitute, in many instances, for
20 the cream of milk in preparing articles of
food ; also in making a product resembling
ice cream ; and at soda fountains in the
preparation of various drinks.

The articles so prepared, furthermore,
25 have a special advantage from the stand-
point of digestibility, and of economy.
With some persons the fat of cream does
not agree. For such my article is specially
suited, for my product may be made from
30 skimmed milk if desired. And since
skimmed milk is frequently a mere left-
over product, having only a limited use, by
my discovery this skimmed milk is given
a commercial value.

45 I produce my product by proceeding, in
the first instance, as in the case bf artifi-
cially producing curd from the casein of
milk. But the process is permitted to de-
velop only to a certain stage, and is then
40 arrested by refrigeration, that is, by the
rapid reduction of the temperature to the
point where the cnzym used for the product
is rendered inactive. A flocculent curd is so
produced which is permitted to settle, and
45 then the whey is poured off. The low tem-
perature must be maintained until the prod-
uct is consumed.

In detail, the process which I pursue for

producing my product is as follows:

50 I first heat the milk to from 80 to 100

Fahrenheit in order to ripen it. that is. place

it in that state best suited for curdling by

the addition of an en/.yin. 1 then add the

enzym, such as rennet or pepsin: s;ii<l tcm-

65 peniture being maintained during the cur-

dling process so as to facilitate the coagula-
tion of the casein of .the milk. The proper
.stage in the curdling process is ascertained
by taking some of the curd between two fin-
gers and noticing whether the curd parti 60
cles have attained a tendency to stick to
gether when the fingers a're separated.
When this stage has been reached the
temperature of the milk must be rapidly,
lowered to approximately 45 Fahrenheit so 65
as to render the enzym inactive. The proper
consistency to be attained in the coagulated
particles before the curdling is stopped, as
mentioned, is a matter to be learned by ex-
perience, and must be left to the judgment 70
of the operator, because by it the quality of
the product obtained is determined.

During the rapid cooling of the milk it is
necessary that the same be gently agitated
for the purpose of breaking up the adhesion 75
of the coagulated curd particles and thus re-
leasing the whey. The article is then al-
lowed to stand for a sufficient length of time
to permit the curd particles to settle; said
low temperature being maintained. This 80
settling usually takes from 2 to 12 hours
according to the degree of separation to be
effected between the particles and the whey.
The. latter is then poured off. and the residue
will be found to be a mass of creamy consist- 85
2ncy, and such residue may be greatly beaten
or whipped to obtain a more even texture.
Coloring, flavoring, sweetening and other
materials, for example, cream, may be added
as desired. If the beating is done in an ice 90
cream freezer a product simulating ice cream
is produced.

The product must be kept at said low tem-
perature until consumed, for if the tempera-
ture be permitted to rise to the degree ren-. 95
dering the enzym active again, the curdling
will be renewed and rapidly carried to such
degree as to render the product wholly unfit
for the use mentioned.

By the term low temperature I intend any 100
temperature of approximately 45 Fahren-
heit or lower.
I claim:

1. The process for making the described
food product of milk consisting in taking 105
fresh milk, inducing curdling therein by the
agency of an enzym, perniittinp^tlu'.curdliu^
to develop until the curd particles attain a
tendency to adhere, then arresting further
coagulation by a rapid reduction of the milk 110

1,274,318

to that temperature rendering the enzym in-
active, and maintaining the mass at said low
temperature until used.

2. The process for making the described
6 food product of milk consisting in taking
fresh milk, inducing curdling therein by the
agency of an enzym, permitting the curdling
to develop until the curd particles attain a
tendency to adhere, then arresting further

10 coagulation by a rapid reduction of the milk
to mat temperature rendering the enzym in-
active, then pouring off the whey and main-
taining the precipitate at said low tempera-
ture until used.

15 3. The process of making a milk food
product, consisting of taking fresh milk,
inducing curdling thereof by an enzym, per-
mitting the curdling to develop until the

precipitate obtained will have n ttocculent,
slightly adherent consistency, then arresting 20
further curdling by low temperature rapidly
induced, gently agitating the mass, then
permitting the precipitate to settle, pour-
ing off the whey, and maintaining the sta-
bility of the precipitate by low temperature. 25

4. A milk food product comprising a .
flocculent slightly adherent fresh-milk ca-
sein precipitate induced by an enzym, the ac-
tion of which was arrested, upon the pre-
cipitate becoming flocculent, by an immedi- 30
ate reduction in temperature, said precipi-
tate being partially separated from the milk
stock and inhibited from further change by
being maintained at a low temperature.

PAUL W. TURNEY.

I ^

N. B. NIELSEN.

PROCESS OF TREATING MILK.

APPLICATION FILED FEB. II, 1918.

1,274,748.

Patented Aug. 6, 1918-

HOTTED STATES PATENT OFFICE.

1,274.748.

NIELS D. NIELSEN. OF ELYRIA, OHIO.
PROCESS OF TREATING MILK.

Specification of Letters Patent. Patented Alljf. 6, 1918.

Application filed February 11, 1918. Serial No. 216,622.

To nil whom it may Concern :

Be it known that I. XIKI.S D. XIKI.SEX. a
citizen of the United States, residing at
Elyria, in the county of Lorain and State of
5 Ohio, have invented certain new and useful
Improvements in Processes of Treating Milk,
of which the following is a specification.

One of the objects of the invention is to
provide, a simple, economical and efficient

10 process for treating milk, which is adapted
to be used for pasteurizing, holding, cooling
and condensing or evaporating milk, or for
any of said purposes, so as to exterminate,
or reduce to a minimum the bacteria con-

16 tained in the material treated, without det-
riment to such material, and as quickly as
possible consistent with the accomplishment
of the desired results. 1 also aim to enable,
the milk or material treated to be cooled and

20 placed in containers without being exposed
to contamination by being passed through
or transferred to cooling apparatus or other
devices before being 'placed in bottles or
containers, and adapted to enable a separate

26 cooler or cooling mechanism such as cooling
coils or similar cooling devices to be dis-
pensed with.

Other and further objects of the inven-
tion will appear from an examination of the

30 following description of an embodiment of
my invention and of the appended claims.
and from an inspection of the accompanying
drawings which are' made a part of this
specification.

85 In the accompanying drawings. Figure 1
is a diagrammatic view of an embodiment of
my invention showing apparatus for treating
milk, comprising a tank and stirring mech-
anism, and means for heating and cooling

40 the contents; or material to be operated upon.
and shows my improved tank in central ver-
tical section, and witli an ice chest also
shown in vertical section and provided with
means for conducting brine or cooling liquid

4.6 from the space or chamber formed between
die inner and outer walls of the tank to the
ice chest, means for pumping cooling liquid
into the space formed between said inner
and outer walls of the tank, and means for

60 supplying and regulating the admission of
steam for heating the tank and its contents.
The figure also shows a vacuum pump pro-
vided with a conduit which communicates
with the interior of the tank.

66 Fig. 2 is an enlarged detail view in cen-
tral vertical section taken on line 2 of Fig.

1. looking in the direction of the arrow, and
showing my improved stirring mechanism
in side elevation.

In constructing a tank, stirring media- 6C
nism. and means for heating and cooling the
tank and its contents, and for treating, hold-
ing and cooling milk in accordance with my
invention and improvements, I provide a
tank or receptacle 1. which is. by preference,
in the form of a reservoir having vertical
cylindrical walls, including inner walls 2
of metal, and provided with a lining 3 of
glass or enamel, and an outer metallic wall
4, provided with a space ~> between such in- 7(
ner and outer walls. An annular flange or
apron 0. encircles, and has its inner edge
welded to. the inner wall 2, its outer edge
being connected or integral with the outer
wall 4, so as to cover and inclose the space 7J
5 and form an air tight or hermetically
sealed chamber, which entirely surrounds
the inner casing on all sides, and al-<> in-
closes the bottom.

A cover 8 is preferably used for said cas- 80
ing and chamber. This cover is, by prefer-
ence, integral with the casing and is pro-
vided with an opening or manhole 0. having
a cover 10 adapted to be secured in air-tight
engagement with the flange or rim 11 which 85
surrounds the manhole. The cover is re-
movably secured in position to form a clo-
sure for the- manhole by means of screws
or other suitable, ordinary and well known
securing means and a vent cock 12 having a 90
valve -controlled passage communicating
with the chamber 7 is provided and mounted
by preference upon the removable cover 10.
' A discharge pipe 12' leads from the bot-
tom of the liquid containing chamber or 95
reservoir 7, and is provided with a cock or
valve 13 for opening and closing the dis-
charge passage formed by said pipe and
communicating with the chamber. Vacuum
and pressure gages 14 and 15 are mounted 100
in position to communicate with the cham-
bers or spaces 5 and 7, respectively, the gage
14 being provided with a passage 16,
which communicates with the chamber 5
and the gage 15 having a passage 17 conir 105
municating with the chamber 7. A safety
valve 18. which may be of any ordinary and
well known suitable* construction, is mounted
in position tp communicate with the cham-
ber 7, and a similar safety valve 19 is 110
mounted in position to communicate with
the chamber 5. said valve being mounted, by

1,274,748

preference, upon an exhaust, pipe 20 wuich
forms the upper or high level exhaust pas-
sage leading from the annular chamber 5
formed between the inner and outer walls
5 2 and 4. This exhaust passage is provided
with a controlling valve or cock 21 for open-
ing and closing the passage when desired,
and a lower exhaust passage or conduit 22
leads from the chamber 5- at a point below

10 the level of the exhaust passage or conduit
20 and near the bottom of the chamber 5.
The lower exhaust passage or conduit 22 is
provided with a cock or valve 23 for open-
ing and closing said passage, and communi-

15 cates with a main exhaust pipe 24 into
which the upper exhaust passage 20 leads
when the cock 21 is in passage opening posi-
tion.

A steam supply pipe 25, which communi-

20 cates with a suitable source of steam supply,
(not shown), which may be in the form of
a boiler of any suitable, ordinary or well
known type, communicates with the interior
of the chamber 5, and is provided with a

25 cock or valve 26 for opening and closing
said passage, and regulating the admission
of steam to the interior of the chamber 5 for
heating the casing 2 and its contents. A
recording thermometer 27. having a stem 28,

30 is mounted in position to record the temper-
ature in the chamber 7, and a vacuum pump
29, which may be of any desired or well
known form adapted to provide a suitable
vacuum, or partial vacuum, in the .chamber

35 7, is operatively connected with the tank
by means of a pipe 30, the receiving end of
which communicates with the upper ex-
tremity of the chamber 7, and forms an out-
let passage 31 leading to the suction cham-

40 ber of the pump 29.

The tank is provided with an agitator,
here shown as a propeller 32, comprising
agitator blades secured to .a propeller shaft
33 by means of a central head or hub por-

45 tion 34. The hub is secured to the shaft by
means of a nut 35 in threaded engagement
with the inner end of the shaft or by similar
suitable securing means. The shaft ex-
tends into the chamber 7 through an open-

60 ing 36 in the casing 2, and through an open-
ing 37 in the outer w all 4, and is rotatively
supported by a bearing sleeve or bushing
38, the inner extremity of which is in
threaded engagement with a threaded annu-

55 Jar flange 39. which may be integral with the
casing 2 and surrounds the opening 36. The
outer extremity of the bushing or journal
bearing member 38 is mounted in a packing
box 40 fixed to the outer wall 4 and provided

60 with suitably packing material 41 which is
held in snugly fitting engagement with the
bushing by means or a packing gland 42,
which is secured in position by means 01
screws or bolts 43, or "similar securing

65 means. The propeller shaft has an enlarged

inner end or head 44, having a conical bear-
ing surface 45, adapted to engage a tapered
or concave seat 46 in or formed by the inner
end of the journal bearing bushing 38.
This shaft is provided at its outer extremity 70
with a similar head or annular shoulder 47,
having a conical or tapered surface portion
48 which extends into a similarly tapered
concave seat 49 formed in the outer end of
the journal bearing member or sleeve 38, and 75
a nut 50 is mounted in threaded engage-
ment with the head 47, and engagement
with a stationary part of .the structure so
as to enable the conical surface portion 46
of the inner head 44 on the shaft to be held 80
in air-tight engagement with its seat when
the shaft is stationary and the propeller not
in active operation. The escape of fluid
from the chamber 7 is thus effectively pre-
vented when the propeller is stationary. ' 85

When the agitating means, here shown as
the propeller 32. is 'operated, the milk or
liquid contained in the chamber 7 will be
circulated rapidly in such a manner -as to
thoroughly agitate the liquid contents of the 90
chamber throughout the entire mass' of the
material operated upon. The contents will
thus be so evenly and rapidly exposed *o
the surfaces of the chamber that the walls 2
may be heated to a very high degree 'of tern- 95
perature considerably above the boiling
point of tin? liquid or milk without scorch-
ing or burning, or detrimentally affecting
the milk appreciably, either with respect to
its flavor or vvith respect to the condition 100
of the particles of cream or butter fat.: or
what is commonly referred to as the cream
line of the treated milk.

The rotation of the agitator in the opera-
tion of stirring the liquid also- causes the 105
conical bearing surface 45 of the propeller
shaft to engage the conical seat 46, so as to
prevent the escape of any. liquid from the
chamber 37, except an exceedingly small
quantity, barely sufficient to properly lubri- 110
cate the journal bearing of the propeller
shaft. The propeller shaft is provided with
a driving wheel 51. which may be of any de-
sired ordinary and well known form
adapted to connect the shaft with a motor 115
or source of. power for driving the same.

In order to provide means for cooling the
tank and its contents, a main 'water supply
pipe 52 is provided which is adapted to be
connected with a water main or other suit- 120"
able source of water supply for furnishing
cooling water under pressure, and a coil 01^
annular conduit, which may be in the form
of a pipe 53, having a scries of perforations
54 therein, is mounted in the upper part of 125
the chamber 5 formed between the inner and
outer walls of the tank, the annular passage
">4, formed by the annular spray coil or pipe
53, is connected with the main water supply
pipe 52 by means of a connecting pipe 55 13*

1,374,748

which extends through the wall 4 and com-
municates with the passage f>4. A series of
drain passages 50 is provided for draining
the coil 53. These drain passages are, by
6 preference, in the form of angular depend-
ing tubes, the lower extremities 57 of which
open toward the inner casing wall '2. and
lead from the bottom of the passage 54. so
as to force cooling water, in the form of a

10 spray or small jets a,gainst the inner casing
wall, and also thoroughly drain the pipe 53.
The perforations 54 also serve to discharge
cooling water or spray, in small jets, against
the casing wall 2.

15 There is provided a brine pump 58 having
an inlet or suction passage 50 \yhich com-
municates with a brine containing receptacle
or chamber 00. and having a brine supply
or discharge passage 01 which communicates

20 with the conduit 55 leading to the passage
54 formed by the perforated pipe 53. The
pipe (il has a controlling cock or valve 02
for opening and closing the passage formed
bv said pipe and is provided with a safety

25 valve 03. which may be in the 1 form of an
ordinary spring-pressed safety valve, such
as is well known in the art. A refrigerator
or ice chest 04. having a refrigerator or
cooling compartment 05 adapted to contain

30 ice or an equivalent cooling medium, and
having a passage 00 communicating and
adapted to conduct cool brine through a
screen 07 and into the brine containing
chamber 00. is provided, and arranged in po-

35 sition to supply cool brine to the brine pump
58, for cooling the tank 1 and its contents.
The ice chest has a cover 08, and the brine
chamber 01 has an overflow passage or out-
let 00 which may he in the wall 70 of the

40 brine chamber.

An outlet passage or conduit 71 leads from
the bottom of the chamber 5 formed between
the inner and outer walls of (he tank 1 and
is provided with a goose-neck or liquid

45 sealed trap 72. The passage formed by the

pipe 71 communicates with a pipe 73

tli rough the medium of the trap 72. and also

communicates with a discharge or waste

pipe 74. The waste pipe 74 has a controlling

50 cock 75 for opening and closing the dis-
charge passage formed by said pipe: and tin-
pipe 73. jvhich leads into the cooling cham-
ber 05. has an opening or openings 70 adapt-
ed to discharge cooling liquid received from

55 the chamber 5 into the cooling chamber (55.
and is provided with a controlling cock 77
for controlling the passage formed by. the
pipe 73 and leading from the trap 72 into
the cooling chamber 05 or ice chest.

60 The main water supply pipe 52 has a con-
trolling cock 52' for regulating the supply
of water from the original source of water

supply.

The apparatus above described is adapted
5 tebe used to advantage in the practice of

my improved method or process of t Mi ting
milk.

In practising my improved method 01
process of treating milk, and particular!}*
the method of pasteurizing, holding and 70
cooling milk, a supply of milk to be operated
upon is placed in the treating chamber 7,
and the agitating mechanism is set in oper-
ation by starting the driving mechanism for
operating the same., The agitating media- 75
nism. constructed and arranged as above de-
scribed, is adapted to set the entire liquid
contents of the tank in. motion and cause
the liquid to circulate with such evenness
and rapidity, where it comes in contact with 80
the inner surface of the wall 2. and through-
out the entire mass of liquid, that the \yali
of the chamber' 7 may be heated at once to
a high degree of temperature considerably
above the boiling point of the milk or liquid 85
operated upon, and the milk or liquid may
be. and in practice is. subjected to such a
temperature, for instance, 220 degrees
Fahrenheit, for a .prolonged period of time,
sufficient to bring the entire mass of milk 90
or liquid to a temperature of 100 F.. while
exposed to a surface temperature at the,
inner surface of the glass or enamel lined
wall of the treating chamber, such as would
be produced by heating the outer surface, 95
of the wall 2 to approximately --'20 F. The
wall 2 being of metal, and the lining or
covering of glass or enamel, the temperature
of the glass or enamel lining, which would
be in actual contact with the milk, would bf 100
somewhat below the temperature of the me-
tallic portion of the wall 2 actually in con-
tact with the steam or heating medium. The
temperature at the surface of the glass lin-
ing, which is ,in actual contact with the milk 105
during the operation of stirring and treat-
ing the milk, in accordance with my inven-
tion, and improved process, is,, by pref-
erence, above 110 F.. and I' find in practice
that the best results are accomplished by no
maintaining such a temperature that the
glass lining will have a temperature of ap-
proximately 200 F.. or in other words, a
temperature produced by heating the metal-
lic-wall 2 of the receptacle by subjecting 115
it to the action of steam at a temperature
of 220 F. The heating of the walls of tbs>
receptacle or treating chamber by means of
the introduction of steam at a temperature
of approximately 220 F. into the chamber 5 120
and in contact with the wall 2 is in practice
continued until the milk or liquid contained
in the treating chamber has thus been heated
to a temperature of between 140 F. and
100 F. throughout the entire mass of the 125
liquid treated, and the entire mass is simul-
taneously stirred or agitated in such a man-
ner as to cause the fluid to be kept in such
rapid motion during such heating operation
and while subjected to a temperature of 130

1,274,748

preferably between 210 F. and 2-20 F., as
to prevent scorching or injury of the milk
or fluid treated.

In practising my improved process of pas-
5 teurizing milk, the milk to be treated is. by
preference, introduced into the treating
chamber or receptacle at a temperature be-
low 40 F., or below a bacilli forming tem-
perature, or temperature which is conducive

10 or favorable to the growth and development
of bacilli. It is well known by those skilled
in the art to which this invention relates
that bacilli or bacteria will develop in milk
at temperatures between 40 F. and 110 F.

15 with great rapidity as said temperatures are
favorable to the growth of bacteria. It is
also well known that temperatures above
110 F. are less favorable to .the growth and
development of bacteria, and that tempera-

20 tures above 110 F., and particularly tem-
peratures between 140 F. and 160 F. or
even as low as 130 F., are not only unfavor-
able to the growth of bacteria but are actu-
ally destructive to the life of bacteria.

25 I have found in practice that milk can be
heated to a temperature of 160 F. without
scorching or injury to the milk, and that it
can be introduced into a treating chamber
at a temperature of 38 F. and subjected to

30 the action of heat sufficient to raise the tem-
perature of the entire mass of milk or fluid
to a temperature of 140 F. within a period
of eight minutes without scorching or injury:
to the milk. '

35 Having introduced a quantity of milk to
be treated into a treating chamber or recep-
tacle at a temperature below 40 F., steam
is introduced into the chamber 5 in contact
with the outer surface of the wall of the

40 treating chamber, the steam being at a tem-

p^rature of approximately 220 F., as al-

r^fldy suggested, thus subjecting the mass of

jiiftlk to a temperature of between 200 F.

.'/and 220 F., which is the temperature of the

.45 steam heated wall of the treating chamber or

receptacle. This temperature is maintained

for and during a sufficient period of time to

raise the temperature of the liquid from 38

F. to a temperature of between 140 F. and

50 160 F. The entire mass of milk or fluid is
at the same time stirred or agitated in such
a manner as to keep the entire mass in such
rapid motion during the entire period dur-
ing which it is being heated, as "to prevent

55 scorching or injury to the milk during such
heating and stirring of the mass. The en-
tire batch or mass of milk, having thus been
rapidly heated from a temperature' of 40
F. or lower, to a temperature of approxi-

60 mately l(iO F.. and above 110 F., the time
for the growth and development of bacteria,
with the fluid at temperatures between 40
F. and 110 F., is reduced to a minimum
an/Ho all intents and purposes entirely pre-
65 vented, and the bacteria originally contained

in the milk or fluid before the beginning of
the operation are thus destroyed or reduced
to a minimum in the shortest possible time
consistent with the treatment or pasteuri/.-
. ing of the milk without scorching or other 70
detrimental effect.

During the admission of the steam into
the chamber 5, for heating the material,
which is accomplished by means of the steam
supply conduit 25. the high level steam out- 75
let conduit 20 is kept open.

The operation or process of pasteurizing
the milk or fluid in the manner abo\ c e de-
scribed, having been completed, the supply
of steam is then shut otf. and the upper ex- 80
haust steam conduit 20 is closed. The milk
or material treated is thus in condition to be
cooled or allowed to cool, and to he trans-
ferred directly from the treating chamber
into bottles or receptacles or containers of 85
any desired suitable form. It is also in con- *
dition to be condensed or evaporated while
in the treating chamber, if desired. In case
the treated material is to be held in the re-
ceptacle, or placed in bottles or receptacles 90
without further treatment, such, for in-
stance, as condensation or evaporiiation, it
is usually desirable to cool the material to
a temperature suitable for holding or for
handling, for instance, a temperature of 95>
40 F.

In order to cool the material contained in
the chamber 7. cooling liquid may be ad-
mitted to the chamber 5 by first opening the
cock 52' which controls the water supply 10
conduit 52. The cock 75 may then be
opened, so as to allow the cooling water to
flow into and through the chamber 5 from
the water supply conduit 52 and pipe 55,
and out through the discharge pipes 71 and id
74, until the temperature of the fluid treated
has been reduced to a considerable extent.
In case the available cooling water is suffi-
cient in quantity and cool enough for the
purpose, it may be found that no other cool- ll
ing medium will be required.

Whenever the supply of cooling water is i
limited, or not sufficiently cool to lower the
temperature of the milk or fluid to the
desired extent, the outlet conduit 74 may be ll
closed before. shutting off the cooling water
from pipe 52, and cock 77 may be opened
and a sufficient quantity of water permitted
to flo,w into the refrigerating or cooling
chamber 65 of the ice box (unless the re-
frigerator chamber 65 has been previously
supplied with sufficient water) for making
brine. The main water supply conduit 52
is then closed, and the brine pump 58 is set I
in operation, after opening the cock 62,
which controls'the brine conduit 61. Cooled j
liquid, which is by preference in the form of 1
brine, is thus caused to flow through the!
chamber 5, and from said chamber back torn
the cooling chamber 65 to be cooled and U 1

1,274,748

again caused to flow into and through the
chamber 5 until the milk or liquid in the
treating chamber has been reduced to the
desired temperature.

6 The milk thus treated or pasteurized and
copied, is in condition for bottling, or for
being placed in any desired receptacle or
receptacles, by passing directly from the
treating chamber, or treating and holding

10 chamber 7 into the bottles or receptacles.

The transferring of the milk or treated fluid

to a cooler and the exposure of the milk to

contamination or pollution is thus avoided.

In 'case it becomes desirable to hold the

15 treated milk or fluid for a period of time
before placing it in a container or containers,
it is plain that the tank is adapted to serve
for holding the fluid and to keep it at the
desired uniform and unvarying temperature

20 for any desired length of time. In order to

enable this to be accomplished in a highly

efficient manner it is only necessary to stop

the brine pump when the treated fluid has

. been cooled to the desired temperature, and

26 to close the cock 62, and allow the cooling
liquid to run out of the chamber 5 of the
tank until said chamber is empty. In case
the liquid thus emptied from the chamber if
brine, it should of course be allowed to flow

30 into the cooling chamber 05 of the refrig-
erator. When not required to be used again,
the liquid from the chamber 5 may be dis-
charged through the waste pipe or conduit
74, and the cock 75 should then be closed.

35 In order, to render the treating and hold-
ing tank even more efficient as a means for
holding the treated milk or fluid for any
desired length of time and at a desired uni-
form temperature, a practical and very effec-

40 tive and desirable vacuum or partial vacuum
is provided in the chamber 5 between the
outer and inner walls of the tank, and the
walls of the tank are rendered heat-'resisting
or heat-insulated to the greatest possible ex-

45 tent, by admitting steam to the interior of
the chamber 5 by opening the steam supply
cock 26 for a short time, and allowing the
products of condensation to escape by open-
ing the cock 75, and then closing the cocks

(0 26 and 75 while live steam is in the chamber
5, and when all other cocks and conduits com-
municating with the chamber 5 are closed,
thus providing a vacuum or partial vacuum
in the chamber 5 and providing a holding

55 tank, the walls of which are heat-insulated.
The tank is thus adapted to serve as a
vacuum holding tank or thermos tank or
receptacle, and is like a thermos bottle in its
heat-resisting qualities.

60 During the operation of heating and
stirring the milk or fluid in the process of
pasteurizing milk, the upper opening 9, or
the top of the treating chamber 7 may be
open.
In order to carry out the process of con

donsmg or evaporating the milk to ba
treated, it is only necessary to keep the trip
opening 9 and all openings to the chamber 7,
except the upper opening or passage 81,
closed, during the operation of stirring of 70
agitating and heating the milk, and to have
the passage 31, which leads from the cham-
ber 7 to the vacuum pump opening and the
pump 29 in operation, with the high-level
steam exhaust conduit 20 closed and the 75
low-level or lower steam exhaust conduit 22
and cock 23 open, and to continue the
stirring and heating until the desired evapo-
ration and condensation has been accom-
plished, go

The supply of steam may then be shut
off. and the process of cooling may be car-
ried out and completed in the manner
already described in connection with the
process of pasteurizing. 85

When the high-level steam exhaust con-
duit is closed and the lower steam exhaust
conduit is open, the hot steam is prevented
from ascending to the top of the chamber 5
by reason of the fact that circulation is pre- 90
vented from occurring in the upper part of
the chamber above the level , of the lower
steam exhaust conduit. The undesirable
heating of the walls of the treating cham-
ber above the level of the milk operated 95
upon in the operation of condensing or
vaporizing the milk, is thus prevented, and
only so much of the chamber as contains
milk or fluid to be treated is exposed or sub-
jected to the action of the steam in actual 100
contact with the receptacle wall to be
heated. The top of the milk or fluid, during
the latter part or at the completion of the
operation of condensing or evaporating a
batch of milk or fluid, is indicated by the 106
broken line 78, in Fig. 1.

I claim

1. The process of treating milk, which
consists in introducing into a receptacle a
batch of milk to be treated, increasing the 110
temperature of the entire mass of fluid at
the rate of at least 12 F. per minute to a
temperature of 140 F. by applying a heat-
ing medium to the walls of the receptacle,
and keeping the mass of fluid in such rapid' 115
motion as to prevent scorching of the. fluid
during such heating of the mass.

2. The process of treating milk, which
consists in introducing into a receptacle a
quantity of milk at a temperature below 120
40 F., subjecting the walls of the recepta-
cle which are in contact with the milk to

a temperature between approximately 212
F. and 220 F., until the mass is heated to
a temperature of at least 140 F., and si- 125
multaneously stirring the fluid and main-
taining the entire mass in such rapid mo-
tion during the heating operation 99 to pre-
vent the heat thus produced from scorching
or ir.ji'ring the milk. 130

1,274,748

3. The process of heating, milk or other
liquid food, which consists in placing the
milk or other liquid food in a vessel, agi-
tating the same, heating the same rapidly

6 while in agitation to a temperature of about
140 3 F. and then cooling such milk or other
food to about 40 F. without removing the
same from such vessel.

4. The process of treating milk or other
10 liquid food, which consists in placing the

milk or other food in a vessel, agitating the
same, heating the same while in agitation
to a temperature of about 140 F. and then
cooling such milk or other food to about 40
15 F. without removing the same from such
vessel.

5. The process of treating milk or other
liquid food, which consists in placing the
milk or other food in a vessel, agitating the

20 same so as to evenly and quickly expose all
parts of the milk or other 'liquid food to
the walls of the vessel, rapidly heating .such
food while being so agitated to a tempera-
ture of about 140 F., and then cooling such

25 food to a temperature of about 40 F. with-
out removing the same from aboat such ves-
sel.

f>. The process of treating milk or other
liquid food, which consists in placing the

30 milk or other food in a vessel/ agitating the
same so as to evenly and quickly expose all
parts of the milk or other liquid food to the
walls of the vessel, rapidly heating such
food while being so agitated to a tempera-

85 ture of about 140 F. and then cooling such
food to a temperature of about .40 F. while
so agitated, without removing the same from
such vessel.

7. The process of treating milk or other

40 liquid food, which consists in placing such
food in a vessel, agitating such food while
in such vessel so as to evenly and quickly
expqse all parts of the food to the wallri of
the vessel, rapidly heating such food

46 through a heating agency, applied to the
walls of said vessel until the temperature of

such food is about 140 F., and then cool-
ing such food while thus in agitation, to a
temperature of about 40 F. by applying a
cooling agency to the walls of said vessel 50
and without removing said food from said
vessel.

8. The process of treating milk or simi-
lar liquid food, which consists in bringing
such food to a temperature of about 40 F. 65
and running the same at such temperature
into a vessel, applying to the walls of such
vessel a heating medium preheated to a tem-
perature of aooiit 212 F. to 220 F., and
thereby at a rate of 12 F. or 15 F. per
minute heating such food to about 160 F.
and above 110 F., thereby limiting the time
for development of bacteria, and meanwhile
agitating the food to evenly and quickly
expose all parts thereof to the walls of the 65
vessel and therethrough to the heating me-
dium, and thereby preventing scorching of
such food.

9. The process of treating milk or simi-
lar liquid food, which consists in bringing TO
such food to a temperature of about 40 F.
and running the same at such temperature
into a vessel, applying to the walls of such
vessel a heating medium preheated to a
temperature of about 212 F. to 220 F., 76
and thereby at a rate of 12 F. or 15 F.
per minute heating such food to about 160

F. and above 110 Fl, thereby limiting the
time for development of bacteria, and mean-
while agitating the food to evenly and go
quickly expose all parts thereof to .the walls
of the vessel and therethrough to the heat'
ing medium and thereby preventing scorch-
ing of such food, and then cooling such food
while thus in agitation to ,a temperature of 85
about 40 F. by applying a cooling agency
in place of such heating agency to the walls
of said vessel and without removing such
food from said vessel.

In witness whereof. I have hereunto set *0
mv hand this 9th day of Feb., 1918.

NIELS D. NIELSEN.

5*0

N. 0. NIELSEN.
PROCESS OF TREATING MILK AND THE LIKE.

APPLICATION FILED MAR. 22, I 9 I 8.

1,274,750.

Patented Aug. 6, 191&

NIELS D. NIELSEN
INVENTOR

WTTORtiEY

UNITED STATES PATENT OFFICE.

NIELS D. NIELSEN, OF ELYKIA, OHIO.
PROCESS OF THEATING MILK AND THE LIKE.

1,274,750.

Specification of Letters Patent.

Patented Aug. 6, 1918.

Original application filed February 9, 1918, Serial No. 216,622. Divided and this application filed March 22,

1918. Serial No. 223,909.

To all whom it may concern:

Be it known that I, NIELS D. NIELSEN,
a citizen of the ^United States, residing at
Elyria, in the county of Lorain and State
6 of Ohio, have invented certain new and use-
ful Improvements in Processes of Treating
Milk and the like; and I do hereby declare
the following to be a full ? clear, and exact
description of the invention, such as will

10 enable others skilled in the art to which it
appertains to make and use the same.

This application is a division of my appli-
cation No. 216,622, filed Feb. 9, 1918.

This invention relates to processes for

)5 treating and handling milk or the like, and
has for its principal object the provision of
an improved process for eliminating any
possibility of infection of the milk, its cer-
tain and proper preservation and for a

20 simplification of such processes.

One of the objects of the invention is to
provide a simple, economical and efficient
process for treating milk or the like, and
of providing means for cooling the milk in

26 the container in which it has been sterilized,
and of preserving it at a low temperature
in such condition until it is to be drawn
for use, for example, into bottles, small con-
tainers or the like.

8u Other and further objects of the invention
will appear from an examination of the fol-
lowing description of an embodiment of my
invention and of the appended claims, and
from an inspection of the accompanying

i5 drawings which are made a part of this
specification.

Figure 1 shows one embodiment of my in-
vention, illustrating the container and the
cooling apparatus in section, and the ducts,

<0 pipes, etc., in elevation.

Fig. 2 is a section showing one form of
agitating means suitable for employment
with my invention.

Referring now to the drawing, at 3 a're

45 shown the walls and at 100 the interior of a
receptacle, here shown as a closed tank for
heating, cooling, holding and otherwise
treating milk or like liquid in accordance
with my invention. In the embodiment

60 shown, the tank is closed by a top 4 and
preferably provided with a lining 5 of glass
or enamel. The major portion of the tank
is surrounded by a jacket 6, providing a
jacket space 7 between the tank proper 3 and

6 the jacket 6. At 8' is shown an apron, which

closes the top of the space 7, making the
same gas-proof. The apron 8 may be con-
nected to the tank in any suitable manner,
such as by welding. The top 4 is provided
with a manhole 9 having a cover 10 there- 60
for adapted to suitably close the manhole
in the top of the tank. This cover may be
removably connected to a sleeve 11 on the
top of the tank. A vnt tube 12 may be
mounted upon the manhole cover 10 and 65
controlled by a valve 13.

A discharge pipe 14 leads from an open-
ing 15 through the space 7 and an opening
16 in the jacket 6 to any suitable destination.
A valve 17 is provided for controlling this 70
discharge pipe 14. Vacuum and pressure
gages are shown at 18 and 1!) mounted in
position to communicate with the interior
of the tank and with the space 7, respec-
tively. A passage 20 connects the gage 18 75
to the 'space 7 and a passage 22 connects the
interior of the tank to the pressure gage 19
and to a safety valve 21. The gages and
safety valve, of course, may be of any well
known construction. 80

A steam supply pipe is shown at 25, lead-
ing from a suitable source of steam (not
shown) to the space 7 and is controlled by
a valve 20. A recording theremometer 27.
is employed to indicate and record the tern- 86
perature of the interior of the tank to which
it is connected by a tube 28. .

The tank is provided with agitating
means, here shown as a propeller 32 mount-
ed upon a shaft 33, which passes through a ^0
sleeve 34 mounted in the walls 3 and 6.
Means through which the propeller is driven
is provided and here consists of a pulley 35.
The details of this construction are not de-
scribed here, since they constitute no part 95
of this invention.

When rotated, the propeller cooperating
with the walls of the tank, distributes the
contents thereof about in such a manner as
to cause the heating or cooling effect of the 100
medium in the space 7 to act uniformly or
substantially uniformly upon the contents
of the tank', and thereby more quickly and
evenly bring it to the desired temperature.

Apparatus is provided for producing and 106
introducing a cooling medium to the space
7, here shown as an ice chest for cooling
brine, and means for introducing it to said
space and withdrawing it therefrom. At 50 .
is shown the ice chest proper filled with ice ilfr

1,274,750

51. A brine chamber is shown at 52, sepa-
rated from the ice chest proper by a screen
53. A brine pump is shown at 54, which,
when operated, causes the brine to flow

5 through the intake 55 and the discharge
pipe 56 to a delivery pipe 57, whence it is
delivered to the walls 'of the tank and the
space 7. The delivery pipe 57 is best formed
to completely surround the tank and is pro-

10 vided with a plurality of perforations 58
and jets 59 from which the cooling fluid is
sprayed upon the various portions of the
wall of the tank in such a manner us to run
down the walls in a sheet. A valve 60 con-

15 trols the pipe 56. A second valve 61 con-
trols a pipe 62 leading froin any source of
water at ordinary temperature, such as a
city main, to the delivery pipe 57.

It will be apparent that the valve 60 may

20 be closed and the valve 61 opened, when wa-
ter of ordinary temperature is to be supplied
to the tank.

The brine is returned through a pipe 65
to a feed pipe 68, which is controlled by a

25 valve 69. The brine flowing through 65, 69
and 68 is returned to the ice chest through
openings 70 in 'the feed pipe 68. A dis-
charge pipe is shown at 71 controlled by a
valve 72. When it is desired to discharge

30 the brine rather than return it to the ice
chest, the valve 09 may be closed and '72
opened. At 73 is shown an overflo.w pipe
for the brine chamber 52, and which leads
from an overflow opening 74 therein to

35 waste. Suitable means are provided for
supporting the tank and associate structure,
such as columns 80. The ice chest is sup-
ported by blocks 81 and is covered with a
suitable cover 82. The pipe 68 is dead-ended

40 by a cap 83. A safety valve 84 is employed
in connection with the pipe 56.

The valves, both ordinary and safety, may
be of any suitable form, many of which are
upon the market. I may also use any suit-

45 able form of pump at 54 for conveying the
brine to the jacket chamber 7, or it will be
apparent that any other suitable means may
be employed . for causing the brine to flow
into such chamber.

50 In practising my improved method or
process of treating milk or the like, a supply
of milk to be operated upon is placed in the
treating chamber 100 inclosed by the walls 5,
and the same is pasteurized", by introducing

65 the heating medium, such, for example, as
steam, which may be introduced to the space
7 through the pipe 25. During the exposure
of the contents of the chamber 100 to such
heating medium, the agitator 32 is operated

60 to quickly and uniformly expose all parti-
cles of the contents of such chamber to such
heating medium.

The contents of the chamber having thus
been pasteurized, the valve 26 is closed, leav-

5 ing the space 7 filled with steam, which is

condensed by introducing cool water, cold
brine or other steam condensing medium.
In the embodiment shown this is introduced
through the feed pipe 57 from the source
connected with pipe 62, or through the pipe 70
56 from the cooling apparatus. The con-
densation of the steam in space 7 leaves a
vacuum or partial vacuum therein, which
acts as a heat insulating medium and pre-
serves the consents of the chamber 100 at a 76
constant or substantially constant tempera-
ture for as long a period of time as is de-
sirable in this work; for example, the con-
tents of the tank may be brought to a tem-
perature of 142 F. or 145 F. and main- 80
tained at such temperature for thirty
minutes.

It is very important to cool the milk or
the like, without removing it from the cham-
ber in which it was pasteurized, to avoid ex- 86
posing it to contamination during such mov-
ing. Accordingly, the means for introducing
the cooling brine to the space 7 is operated in
the manner already described and the con-
tents of the chamber 100 brought to the de- W
sired temperature without removing it from
the tank. Durino; the cooling, the agitating
means should be operated to uniformly and
evenly distribute the contents of the tank to
the cooling medium, so as to quickly bring ' 5
it to a uniform temperature, preferably
about 36 F. When such temperature is
reached, the pump 54 is stopped and the
valve 60 is closed so as to prevent further
introduction of cooling brine to the space 7. 1W
The brine, however, is permitted to drain
from the chamber 7 so as to 'empty the .cham-
ber thereof. It is important to maintain the
contents of the tank al the temperature to
which it has thus been brought, often for 101
some hours. It is also important to accom-
plish this purpose without removing the
contents of the tank from such tank, in order
not to expose it to contamination. This step'
of my invention is accomplished in the fol- H<
lowing way:

The valves 69 and 72 are closed, and valve
26 is opened, permitting enough steam to
flow through the pipe 25 to fill the space 7
between the walls 3 and 6. The valve 26 HI
is then closed. Enough of cooling water is
then introduced . through the distributing
pipe 57 to condense the steam in 7, and
thereby produce a vacuum or substantially
a vacuum in such space, which, acting as a 1(
heat insulating medium, prevents the access
of heat to the contents of the tank, whereby
the temperature of such contents is main-
tained constant, or substantially constant for
the desired period of time: The condensing 181
fluid may be introduced to the space 7 either
through the pipe 62 controlled by the valve
61, or the pipe 56 controlled by the valve 60.

It will be apparent that the supply of
milk or the like in the taak may thus be pre- 18

1,274,780

Served at substantially the temperature to
which it has been reduced, for considerable
periods of time, and that it may be with-
drawn from the tank, for use, into bottles or.
6 the like, without any opportunity of its
having been infected, and with certainty of
its purity.

I have illustrated and described this em-
bodiment of my invention for the purpose of

10 better "explaining the same. I do not wish
to be limited to such embodiment, or the
details thereof, as I contemplate many de-
partures therefrom without departing from
the spirit of my invention, which is set forth

15 in the appended claims.
I claim:

1. The method of treating milk or like
liquid, which consists in sterilizing the same,
then cooling said liquid to about 36 F.

20 and. then filling a space surrounding or sub-
stantially surrounding a vessel containing
said liquid with a condensable gas and then
condensing said gas and thereby creating a
heat insulating vacuum about said liquid

25 and then thus maintaining the temperature
of such liquid at about 36 F. for a desired
length of time.

2. The method 'of treating milk or like
liquid, which consists in sterilizing the same

30 by heat applied to the vessel containing the
liquid through a heating" medium confined
in a space between the walls of such vessel
and a jacket thereabout, then cooling said
liquid .to about 36<F. by applying to such

35 vessel a cooling medium in said space, then
withdrawing such cooling medium and fill-
ing said space with steam and then con-
densing the steam in such space by intro-
ducing cbld water into such space. 1

40 3: The method of treating milk or like
liquid, which consists in sterilizing the same
by filling a space surrounding or substan-
tially surrounding such liquid 'with a heat-
ing medium, then introducing to such space

45 a cooling medium to cool said liquid, then
when said liquid is cooled to a desired tem-
perature, introducing to such space ' a con-
densable gas and condensing said gas, there-
by surrounding or substantially surrounding

50 said liquid with a heat insulating vacuum

and thereby maintaining such liquid at a

low temperature for a desired length of tune.

4. The method of treating milk or like

liquid, which consists in sterilizing the same

55 by heat applied to the vessel containing the
same through a heating medium confined in
a space between the walls of such vessel and
a jacket thereabout, then cooling such liquid
to about 36 F. and creating a heat insulat-

00 ing vacuum about such liquid by filling such
space with a condensable gas and condens-
ing such gas and then maintaining such
liquid at such temperature for a desired
period of time.

08 5. The method of treating milk or like'

liquid, which consists in sterilizing the some
by heat applied to the vessel, containing the
same through a heating medium confined
in a space about said liquid, then cooling .
such liquid to a desired low temperature 70
and maintaining such liquid at substantially
such temperature by creating a heat insu-
lating vacuum in such, space.

6. The. method of {treating milk or the
like, which consists in sterilizing the same by 75
heat applied to the Vessel containing the
liquid through a heating medium confined

in a space between the walls of said vessel
and a jacket thereabout, withdrawing such
heating medium and then cooling said liquid 80
to about 36 : F. by introducing into such
space a cooling medium, then -withdrawing
such cooling medium and filling said space
with steam and then introducing to said
space jets of cool water injected near the 85
top thereof and permitted' to flow down the
walls of said vessel and thereby condensing
said steam and creating a heat insulating
vacuum in such space.

7. The method of treating milk or like 90
liquid, which consists in sterilizing the same,
cooling said liquid "to about 36 F. by ap-
plying a cooling medium in a space sur-
rounding or substantially surrounding a
vessel containing such liquid, withdrawing 95
such cooling medium and filling said space
with a condensable gas and then condensing
said gas by introducing cool water to such
space and thereby creating a heat insulating
vacuum. 100

8. The method of treating milk or like
liquid, which consists in sterilizing the same
by heating the same to a temperature of
about 142 to 145 F. by filling a space sur-
rounding said liquid with steam, then con- lOf
densing said steam by introducing to said
space sufficient cooling medium to condense
said steam and thereby creating a vacuum

or pa"rtial vacuum in said space to insulate
said liquid from exterior heat, then thereby 110
maintaining such liquid at a constant tem-
perature of 142 to 145 F. for about thirty ...
minutes, cooling said liquid to about 36
F. by applying a cooling medium in such
space, then withdrawing said cooling me- 115
dium and again filling said space with steam
and then condensing said steam by again
introducing sufficient cooling medium to
said space to condense said steam and there-
by creating a heat insulating vacuum about 120
said liquid, whereby it may be maintained at
the temperature to which ijt has befen re-
duced.

9. The method of treating milk or the
like, which consists in sterilizing the same 125
by heating the same to a temperature of
about 145 F. by filling a space surrounding
said liquid with a heated condensable gas,
then introducing to said space sufficient cool-
ing medium to condense said gas and there- 180

4 1,274,750

by creating a vacuum or partial vacuum in condensing said gas by introducing cooling 10

said space to insulate such liquid from heat, water to such space and thereby creating

then thereby maintaining such 'liquid at a u heat insulating vacuum about said space,

constant temperature, for about thirty rain- whereby the temperature of the liquid may

5 utes, then introducing to said space. a cool- be maintained constant for a suitable period

ing medium sufficient to reduce the tempera- of time. 15

ture of the liquid to about 36 F.. then with- In witness whereof, I have hereunto signed

drawing such cooling medium and again fill- my name this llth day of March, 1918.

ing said space with a condensable gas then NIE"LS D. NIELSEN.

M. MUSSINO.

PROCESS OF TREATING MILK.

APPLICATION FILED MAY 31. 1917.

1,284,751.

Patented Nov. 12, 191&

_ o

INVENTOR

ATTORNEYS

UNITED STATES PATENT OFFICE.,,,,

MICHEL MUSSING. OF NICE, FRANCE, ASSIGNOR TO FRANK D REILLY OF MONTCLAIR

NEW JERSEY.

PROCESS OF TREATING MILK.

1,384,751.

Specification of letters Patent. Patented Nov. 12, 11)18.

Application filed May 31, 1917. Serial No. 171,930.

To all whom it may concern:

Be it known that I, MICHEL MUSSING, a
subject of Italy, residing at Nice, France,
have invented certain new and useful Im-
5 provements in Processes of Treating Milk,
of which the following is a full, clear, and
exact description.

This invention relates to a process of
treating milk while it is at a temperature
10 above that at which a skin forms upon its
exposed surface.

As is well known, milk is frequently
boiled or raised to a temperature somewhat
below its boiling point for the purpose of
i > destroying the bacteria and also for cooking
purposes. Invariably after the milk is heat-
ed to this high temperature, a skin forms
upon its exposed surface, which is objec-
tionable and is usually removed from the

20 surface of the milk before use. This skin
contains an appreciable quantity of the nu-
tritive content of the milk, so that the milk
remaining after the skin is removed is in
markedly impoverished condition.

25 This invention has for its object a process
whereby milk may be heated or retained
hot without the formation of this skin.

It is also well known that milk which is
placed in a receptacle and is not completely

30 filled and sealed, is frequently infected with
the bacteria which are present in the air.
It is also the object of the invention to pro-
vide against the infection of the milk in this
manner.

35 The formation of the skin upon the ex-
posed surface of milk which is brought to
the boiling point or to a temperature ap-
proximating the boiling point, has been at-
tributed to various organic changes oc-

40 curring in milk when heated. According to
some authorities the formation of the skin
is the result of the desiccation of a portion
of the proteid content of the milk, due to
surface evaporation. In some instances it

46 has been attributed to the coagulation of the
casein and albumen when exposed to contact
with the air. According to the present in-
vention, the upper surface of the milk in a
receptacle in which it is heated or in which

80 it is kept hot, is completely covered, in siich
a manner as to prevent surface evaporation
and to exclude the surrounding air. One
embodiment of an apparatus in which the
process may be carried out, is shown in the

66 accompanying drawings in connection with

which the process will be described in de-
tail, and in which

Figure 1 shows a vertical section through
the apparatus; and

Fig. 2 is a top plan view thereof. 60

The apparatus comprises a receptacle 1
which may be of any desirable shape, but is
preferably cylindrical and may be provided
with a handle 2. This part of the appara-
tus is in no wise different from the usual 65
pan or boiler, which is utilized at the pres-
ent time for heating or boiling milk.

The receptacle 1 may be provided with
the usual cover 3, which, in the present con-
struction, is provided with a centrally-dis- 70
posed opening 4. The novel portion of the
boiler comprises a float 5 which may be of
a hollow metal construction, or of any other
suitable material whose specific gravity is
less than that of milk, whereby it will float 75
upon the surface of the milk contained with-
in the receptacle. This float is of slightly
less diameter than the diameter of the re-
ceptacle so that practically none of the sur-
face of the milk within the receptacle is ex- 80
posed when the float is in place thereon.
The float may be provided with a stem C.
which passes through the central opening 4
within the cover 3 which serves to prevent
the float from tipping. The cover 3, how- 86
ever, is not essential to the apparatus.

The manner in which this boiler is used
is as follows: The cold milk is poured into
the receptacle 1 and the float 5 is placed
upon the same, whereby the entire upper 90
surface of the niilk is completely covered
by the float which is in contact therewith.
The boiler is then placed over a suitable
heating medium, and the milk heated until
it reaches its boiling point, which will be 95
indicated by a rise of the float within the
receptacle. The boiler is then removed
from the fire and when the milk cools to a
temperature below the temperature at
which the skin forms upon its exposed sur- 100
face, it may be poured from the receptacle
and used as desired. To pour a portion of
the milk from the receptacle, it is not neces-
sary to remove the float, for if the top cover
3 is removed, the milk may be poured from 106
the receptacle by tilting the same, the float
resting upon the surface of the liquid.

Before pouring the milk from the recep-
tacle, it is preferable to push the float down
into the milk and twirl it gently for a few 110

1,284,761

turns. The reason for this is that even
where the float is used, it has been found
that when milk is heated, the cream gradu-
ally rises toward the surface of the milk
$ without coagulating and adheres to the bot-
tom of the float. When a slight twirling
movement is given to the float, the cream ad-
hering to the bottom of the float is removed
and is again incorporated into the milk.

10 The skin will form upon hot milk which
is not quite to a boiling temperature, as well
as upon milk while at or above the boiling
temperature, and for this reason care should
be exercised to keep the float upon the milk

lj until the milk cools down to a temperature
below the point at which the skin forms.

It has been found that when milk is heat-
ed, or^ is retained hot in this manner, the
objectionable skin, which has heretofore in-

'2'.) variably formed upon the milk, is entirely
eliminated.

Another advantage of the apparatus and
process described, is that the float prevents
the air from coming into contact with the

2 , exposed surface of the milk. If the usual
milk receptacle is partially emptied, the ex-
posed surface of the milk absorbs the bac-
teria from the air which will then breed
witMn milk. With the present construction,

: ) however, if a portion of the milk is utilized,
the float still remains in contact with the
exposed surface of the remainder of the milk

within the receptacle, and will thus prevent
contact between the exposed surface and the
air until the entire quantity of milk has been 3 j
used.

The process described may be carried out
with other types of apparatus than the one
described, the scope of the invention being
apparent from the appended claims. 40

I claim:

1. The process of treating milk, which
consists in heating the milk in an open ves-
sel to a temperature above that at which a
skin normally forms thereon, and continu- 45
ously maintaining a rigid seal in contact
with the upper surface of the milk.

2. The process of treating milk in an
open vessel, which consists in boiling the
milk, and maintaining a floating seal on the 50
upper surface of the milk while the latter

is being heated to the boiling point.

3. The process of treating milk in an open
vessel, which consists in boiling the milk,
and continuously maintaining a floating 55
rigid seal in contact with the upper surface

of the milk.

In witness whereof, I subscribe my sig-
nature in the presence of two witnesses.

MICHEL MUSSING.

Witnesses :

B. EOBINSON EUJCT,
S. HENDERSON.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

'Commissioner of Patents.

8 O'

if -,t.

5 no ft tdi ,rnfi? orfj

.FiftfOff ifit !o

MILK- STERILIZATION

Patent Subject Author

361,045 Preserving mi lie, Brin

524,649 Process of sterilizing milk. Popp

597,082 Process of and apparatus for Kuhn

sterilizing liquids.
615,050 Apparatus for continuously Salenius

sterilizing milk.
615,108 Apparatus for starili zing milk. De Segundo,

669,702 Process for sterilizing milk. Hash

678,691 Process of sterilizing liquids. Miller

786,819 Process of sterilizing milk De Jong

and other fluids.
963,244 Process of sterilizing milk, Palmer

1,006,992 Process for sterilizing milk Wiener

and milk products.

1,036,606 Process and apparatus for ster- Desmaroux

Hieing milk and other organic

liquids.
1,050,707 Process of sterilization of Volney

liquids.
1,081,483 Process of sterilizing milk. Bonine

1,140,717 Process of sterilizing milk, Rutter
cream, beverages, and other
alimentary substances.

1,190,769 Apparatus for treating liquids. Jurist

1,199,642 Apparatus for the steriliza- Walkey

tion of fluids.
1,230,751 Process of sterilizing liquids. Merle

1,235,698 Sterilizing apparatus. Keyes

1,325,094 Process for treating fruit- Hieber

juices.

Date

Apr. 12, 1887.
Aug. 14, 1894.
Jan. 11, 1898.
Nov. 29, 1898.
Nov. 29, 1898.
Mar. 12, 1901.
Jl. 23, 1901.
Apr. 11, 1905.
Jl. 5, 1910.
Oct. 24, 1911.
Aug. 27, 1912.

Jan. 14, 1913.
Dec. 16, 1913.
May 25, 1915.

Jl. 11, 1916.
Sept. 26, 1916.
Je. 19, 1917.
Aug. 7, 1917.
Dec. 16, 1919.

-f

.' ,tl .6*

i ? .&&

.it jeiijji .e- eav.cei,.

Model.)

No. 361,045.

A. BBIN.

PRESERVING MILK.

Patented Apr. 12, 1887.

UNITED STATES PATENT OFFICE.

ARTHUR SRIN, OF PARIS, FRANCE.
PRESERVING MILK.

SPECIFICATION formiug pait of Letter* Patent No. 361.045, dated April 12, 1887.
* pplicat ton fllfd February 21, 188T. Serial Xo. 2*>,3?7. (Xo model.) Pntrntod in Engtaid Julj 28. 168(1, No. 9,738.

To nil n'hojti, i.i may concern*

Be it kuowu that 1, AiiTKim BRIN, engi-
neer and chemist, a citizen..of the BepnWio of
France, and residing at 7 Roe Gavarni, Paris,
5 iu the said Republic, have invented certain
new and useful Improvements in Treating Mjilk
for Preserving it, (for which I have applied
fora patent in Great Britain on the 28tb of
July, 1886, No. 9,738,) of which the following

ia 'is a specification.

. This invention relates to pjcsecviug. raiHi-^
and it consists in impregnating the milk with
pure oxygen by placing the milk in a closed
vessel and introducing thereinto, under. press-

15 nre, the oxygen with which the niiik is to be
impregnated. I prefer to employ for the pur--
pjjse the exygen produced according to the
process described in the specification of Brit-
ish Letters Patent No. 157, granted to Leon

20 Qoentin Brinand myself, asot'the 5th of -Janu-
ary, 1885.

Jn order that the way in which my inven-
tion may be carried into effect inay he well
understood, I have illustrated iu the accora-

25 panying drawing an apparatus suited to the
purpose.

A is a closed vessel with a pipe at a, with

. an inner nojzle, b. The pipe C leads from a

reservoir of the milk to be treated into the

30 pipe a, and the pipe B leads from a reservoir
of oxygen gas under pressure into the nozzle
b. Both these pipee are controlled by valves.

. Tfie pipe a terminates in a perforated rose, ''.
When the milk and oxygen gas are turned ou,

35 they pass together from the rose a', and the

milk is thoroughly submitted to' the action of
the oxygen and collects in the lower part of
the vessel A.

E is an outlet leading by a pipe, e,'to the
bottliug-machine F, which may be Off the or- 40
dinary kind used for bottling aerated waters,
the said outlet being controlled by a vaVve, e*.

G is a blow-off cock ibr blowing out the con-
tents of the apparatus for cleaning or other-
purpose. 45
. II is a- pressure gage for ascertaining the
pressure in. the vessel A.

Having now particularly described and as-
certained .the nature of my said invention and
in ..what manner the same ia to be performed; 50
I dectare that what I claim is

1. The treatment of milk by impregnating
it with oxygen, substantially as hereinbefore
described.

2. The treatment of milk by impregnating 55
it with oxygen, by injecting the oxygen gas
under pressure into the milk while the said
milk is contained in a closed vessel, substan-
tially as hereinbefore explained with reference

to the accompanying drawing. 60

In testimony whereof I have signed my name
to this specification in the presence of two sub-
scribing witnesses.

ARTHUR BR1N. '

Witnesses:

DOUGLAS J. NEWTON,

9 Birchin Lane, London.
CHAS. MILLS, .

47 Lincoln? - Inn Pieyl*, London.

O (a/

Model.)

G. POPP & J. H. BECKER.

PROCESS OF STERILIZING MILK, &c.

No. 524,649. Patented Aug. 14, 1894.

WITNESSES:

INVENTORS:

o-pp
B*c\.r,

ATTOR

UNITED STATES PATENT OFFICE.

GEORG POPP AND JOIIANN HEINRICII BECKER, OF FRANKFORT ON-TIIE-

MAIN, GERMANY.

PROCESS OF STERILIZING MILK, &,c.

SPECIFICATION forming part of Letters Patent No. 524,649, dated August 14, 1894.

Application filed April 11, 1893. Serial No. 469,990. <No specimens.)

To all whom it may concern,:

Be it known that we, GEORG POPP and Jo-
HANN HEINRICH BECKER, both subjects of the
Emperor of Germany, residents at Frank-
5 fort-on-the-Main, Prussia, Germany, have in-
vented new and useful Improvements in Pro-
cesses for the Sterilization /of Milk, &c., of
which the following is a specification.
Our invention has reference to a method of

10 sterilizing milk and other liquids; it having

for its primary objects to obtain a complete

sterilization of the liquid and to facilitate

the operations.

It is well known that to obtain a complete

15 and thorough sterilization of milk and other
liquids, it is not sufficient merely to raise and
main tain the liquid for a definite time at a tem-
perature slightly in excess of 100 centigrade;
but, that it is essential to cool the liquid after

20 this heating, preferably rapidly, and then
again subject the same to the heat. This in-
termediate cooling of the liquid serves to so
develop such bacteria and spores which may
be in the so-called latent condition, that they

25 are destroyed in the subsequent reheating of
the liquid. Heretofore this fractional steril-
izing has been carried out with bottles, or
other receptacles provided with stoppers
made of wadding, by placing the receptacles

30 repeatedly in the sterilizing chamber. The
air which may enter the receptacles upon the
condensation of the steam is purified by the
wadding. While this manner of carrying
out the fractional sterilization answers for

35 scientific and experimental purposes, it is not
well adapted for sterilization on a large scale
for the market, 'since the wadding closures do
not permit transportation of the receptacles
to greater distances witout special treatment

40 or appliances, and because the closures in
time breed and become filled with micro-or-
ganisms. It was therefore necessary hereto-
fore for commercial purposes, either to heat
the liquid but once, or, to enable a repeated

45 heating with free exchange of gases, it was
necessary to open the several receptacles,
which had been heated in the apparatus,
separately and externally to the same, and
then place them again into the apparatus and

50 reheat and close them in the usual manner.
The cooling of the receptacles and contents

external to the sterilizing apparatus has here-
tofore been usually accomplished by ordinary
air cooling or by placing the same in warm
water, which is gradually cooled. The open- qj
iug of the receptacles external to the steril-
izing apparatus after they .have been already
heated and closed inside of the apparatus
has the disadvantage that in view of the
vacuum formed in the receptacles, air is drawn 60
into the same and with it germs; and besides
this the process is very costly in view of the
fact that each receptacle must be separately
manipulated.

Our process consists essentially in placing 65
the receptacles while open into the heating
chamber where they are subjected to the ac-
tion of steam or other heating agent at the
usual temperature and for the proper period
of time; then they are closed air-tight while 70
in the steam chamber and after closure they
are cooled; in practice preferably by remov-
ing the same while closed from the chamber
and cooling in any well known manner. Af-
ter proper cooling, and after the proper period 75
of rest, the receptacles are again placed into
the heating chamber, and opened after the
steam or other heating agent has been turned
on and all the air expelled from the chamber.
After this second sterilization the receptacles 80
are closed while in the chamber, and, after
the steam or other heating agent has been
turned off, they are removed.

In the accompanying drawings where we
have illustrated an apparatus especially 85
adapted for carrying out our process, Figure
1 represents a vertical section in the plane ij
y Fig. 2. Fig. 2 is a horizontal section in the
plane x x Fig. 1. Fig. 3 is a transverse sec-
tion in the plane z z, Fig. 2, and Fig. 4 is a 90
sectional perspective view illustrating a con-
struction for the bottle closure.

Similar letters of reference indicate corre-
sponding parts throughout the several views
of the drawings. 95

In the drawings the letter A designates the
heating chamber, to which in this instance
steam is conducted through pipe B, while the
water of condensation is led away through
pipeC. , I0

F is a suitable removable rack constructed
to rigidly hold the bottles or other receptacles.

684,649

m ?i are two sets of parallel movements con-
nected Vith the closures and adapted to turn
the same, when either of the pnsh bars E is
forced inwardly, the whole being constructed
5 to be operated from the exterior of the heat-
ing chamber to open or close the bottles.

The closure shown in JMg.- 4, consists of a
rubber stopper a fitted tightly to the neck of
the bottle, and in the longitudinal bore c of

10 which is fitted to turn a glass plug b made
slightly taper while its upper end is squared
to fit sockets in the links n of the parallel
movement m n. In the stopper a is formed
a radial channel d, and on the periphery of

I S pl u 8 & ' 8 formed a groove e,so that when the
plug is turned to connect the channel and
groove the closure is open and vice versa.

In practice the method is carried out as fol-
lows: The bottles filled with milk or other

20 liquid to be sterilized and provided with the
closures such as described are secured in the
rack F, care being taken that the horizontal
channels d in the plugs b all point in the same
definite direction. The rack with the open

25 bottles is now slid into the heating chamber
and the chamber closed air tight. Steam is
now admitted and the bottles exposed for the
proper time. The bottles are then simulta-
neously closed air tight, and then renioved

30 from" the chamber and permitted io cool.
After cooling, the rack containing the bottles
is again placed into the heating chamber and
the chamber closed and steam admitted. As
soon as all the air has been driven out of the

35 steam chamber, so that the bottles are sur-
roanded only by air or vapor free from germs,
the bottles- are simultaneously opened by
pushing in one of the push bars K and the
contents of the bottles are again exposed to

40 the steam as before described. The bottles
are then closed from the exterior by pushing
in the second bar, and are removed after the
steam has been shut off and then allowed to
cool, when they are ready for shipment.

45 We have found it to be of great 'advantage
to reduce the steam pressure somewhat after
each heating period, then to increase the
pressure to tire normal one and then to close
the bottles. This has the advantage that in

50 view of the reduction of pressure the liquid
boils up and is agitated so that all parts are
well sterilized and any air and foul gases con-
tained in the liquid escape.
Instead of removing the bottles and cool-

55 ing the same in the open air, they may be
cooled directly in the apparatus by surround-
ing the same while in the heating chamber
with running water entering at Q Q, Fig. 2,
and escaping at R, said water being caused

60 to graduallyigrow colder, a precaution which

must be taken to prevent the bottles from
craokiug. It is evident that in place of wa-
ter, hot air or other fluid may be used for
sterilizing the liquids, and also that in place
of water, air or other fluids may be used for 65
cooling the liquid, and when sterilized air is
used for this 'purpose the bottles need not be
closed during the cooling process.

We do not herein claim the apparatus
shown as we have claimed the same in an ap- 70
plication bearing even date herewith, Serial
No. 469,991.

What we claim as new, and desire to secure
by Letters Patent, is

1. The herein described process for the f rac- 7 5
tional sterilization of liquids in separate re-
ceptacles, consisting in placing the recepta-
cles and contents into a heating chamber,
heating with the receptacles open, closing the
receptacles, then cooling while closed, then 80
re-opening the receptacles while in the heat-
ing chamber in the presence of the sterilizing
fluid and re-heating, then closing the recepta-
cles while in the chamber and removing the
same. 85

2. The herein described process for the frac-
tional sterilization of liquids in separate re-
ceptacles, consisting in placing the recepta-
cles into a suitable chamber and heating
while open, then simultaneously closing the <)->
receptacles while in the chamber, removing
the same wheti 'c'osed and qpoliug, then re-
placing in tue chamber, th en introducing the
sterilizing fluid into the chamber, simultane-
ously opening the receptacles while in the 95
chamber; reheating, and finally simultane-
ously closing the receptacles again while in
the chamber and removing the same, sub-
stantially as described.

3. The herein described process for the f rac- 100
tional sterilization of liquids in separate re-
ceptacles, consisting in placing the recepta-
cles and contents into a steam chamber, heat-
ing with the receptacles open, closing and
then cooling, then opening the receptacles 105
while in the chamber in the presence of steam,
and reheating with the receptacles open, then
reducing the steam pressure in the chamber
for the purpose of agitating the liquid, then
raising the pressure to the normal, and then 1 10
closing the receptacles and removing the
same.

In testimony whereof we have signed our
names to this specification in the presence of
two subscribing witnesses.

GEORG POPP.

JOHANN HEINRICH BECKER.
Witnesses:

ALVESTO S. HOGUE,
JEAN GRUND.

E. W. KUHN.

PROCESS OF AND" APPARATUS FOR STERILIZIM LIQUIDS.

No. 597,082. Patented Jan. 11, 1898.

UNITED STATES PATENT OFFICE.

ETIEXXK W. KrilX, OK PARIS, FRANCE.
PROCESS OF AND APPARATUS FOR STERILIZING LIQUIDS.

SPECIFICATION forming part of Letters Patent No. 507,082, dated January 11, 1808.

Applicttlon filed My 14, 1893. 8fril Uff. E49,3TtSSTiiWfl.") PitttifWTtl BfcTgin"m"Ott<)t!?I9, itn

To all whom it nuiy concern.-

Be it known that I, ETIKSNE WILLIAMS
KtTHN, engineer, a citizen of tfie French Re-
public, residing at 42 Rue du Louvre, Paris,
5 in the Republic of France, have invented cer-
tain Improvements in Processes of and Appa-
^atusforSterilizing Liquids, (for which I have
obtained a patent in Belgium, dated October
15, 1804, No. 112,247,) of which the following

to is a specification.

This invention has reference to the sterili-
zation of liquids; and its object is to sterilize
liquids such as beer, milk, and the like in
bulk without physical, chemical, or organic

15 change taking place therein.

Prior to my invention the successful com-
mercial sterilization in bulk of liquids, such
as beer and milk, had never been accom-
plished, and where such liquids had been ster-

20 ilized at all they were treated in small ouan-
tities streh as in bodies, cans, Ac. with re-
sults far from satisfactory.

The various applications of heat which have
hitherto been tried for the sterilization of fer-

25 mented liquids have not given satisfactory
results for commercial purposes, partly be-
cause the processes employed did not permit
the treatment of sufficiently large masses at
one operation and partly because the changes

30 brought abont in the nature or condition of
tlxe liquid by tho treatment to which it was
subjected in apparatus such as have been
used hitherto impaired the commercial value
of the product.

35 I observed that the heat, applied in prior
processes of sterilization, while effective for
the purpose of destroying micro-organisms in
tho liquid, also had injurious effects, such as
causing alterations in the taste, smell, color,

40 or limpidity of the liquid treated. The fail-
ures hitherto met with were therefore due in
large _part to the fact that up to the present
time means have never been provided which
fulfilled the necessary conditions for h<jmo-

45 geneous and composite sterilization whije re-
taining the liquid in- an unaltered condition
physically, chemically, and organically.

The absence of homogeniety or uniformity
in the effect produced and of completeness in

50 sterilization is owing to tho fact that the tem-
perature is not regular throughout the mass
of liquid, because the liquids being bad heat-

conductors heat is not evenly diffused, and
consequently the temperature is not the same
throughout the different portions of the liq- 55
uid unless the liquid be submitted to agita-
tion. The agitation or stirring devices hith
erto employed for tMs pnrposo have been at-
tended by serious drawbacks, as they inter-
fered with the lightness of the ohambers or 60
receivers used or gave .rise to the danger of
considerable loss of gas, especially of carbonic-
acid gas, in the case- of treating fermented
liquid, which gas in escaping carries away
with it the aromatic principles which impart 65
the peculiar qualities to beer and like liquids.

The abandonment of previous sterilizing
methods has also been due to certain pecul-
iar and hitherto inexplicable disturbances
which take place in the liquids treated and- 70
which may manifest themselves some consid-
erable time after the op&mtum Thaai dis-
turbances have hitherto been attributed to
the action of heat; but I have found by analy-
sis that they arc due to tho partial decom- 75
position produced by contact with the metals
hitherto employed for the apparatus, and that
the only metals which will not cause such di-
tqrbanees are silver, golit, or platinum and
certain other metals of the same class, such as 80
palladium and indium ; but for practical pur-
poses silver will of coui'se be generally used,
and I will refer to the lining as being of sil-
ver. When metals other than these come
in contact with a heated and fermented liq- 85
uid, metal hydroxids form, and these react
upon the nitrogenous and albuminoid matters
contained in the liquid and cause thorn to be
precipitated. Other reactions of a very com-
pjicated nature also take place between the 90
organic rtcids :ind the molals, which reactions
it is particularly important to avoid, espe-
cially where bcpr, for instance, is the Ikiuiil
treated.

The principal object of my invention is 95
therefore to retain tho useful effects result-
ing from heating (ho liquid vi<c.,thodcstrue-
tion of the micro-organisms existing in tho
liquid while avoiding the injurious and un-
desirable effects ^suiting therefrom vix., 100
physical, chemical, or organic changes in tho
liquid.

To this end the improved process consti-
tuting part of my invention consist* in pro-

507,082

ducing n rapid and uniform distribution of
the heat throughout the mass of liquid, so
that the latter is quickly and homogeneously
heated to a temperature sufficient to effect
5 the destruction of micro-organismsor bacteria
in the liquid, and in then quickly and homo-
geneously cooling the mass of liquid before
the high temperature produces a chemical or
physical effect, such as boiling, this opera-

10 tion being conducted under conditions, as
herein specified, such that the causes of al-
teration of taste, appearance, <fcc., explained
above are wholly removed.

In furtherance of the object of my inven-

15 tion apparatus is provided whereby the va_-
rious inconveniences and objections herein-
before referred to are entirely avoided and
whereby the process above indicated can be
carried out, resulting in homogeneous, regu-

20 lar, and perfect sterilization without any
physical, chemical, or organic change taking
place in the liquid treated "or its utility for
human consumption being detrimentally af-
fected.

25 To this end my apparatus consists of a ves-
sel or chamber capable of being tightly closed
and of resisting such pressures as are em-
ployed in the operation and having such in-
ternal arrangements as to dispose the mass

30 of liquid contained therein in strata of but
slight depth or thickness in contact with sur-
faces capable of being quickly heated and
cooled by a circulating medium, as hereinaf-
ter more fully explained.

35 In order to prevent chemical reaction tak-
ing place between the metal of the vessel and
the liquid being sterilized, a lining or coating
of silver is applied to the'surfaceeof the ves-
sel and the internal arrangements thereof

40 with which the liquid makes contact.

It is advisable that the length of the cylin-
der or vessel should be at least six times
greater than its diameter, so that the liquid
layer shall have but little height or depth,

45 and by this means differences of temperature
between the top and bottom portions of the
liquids are avoided.

To this cylinder or vessel a gyratory or os-
cillatory or equivalent movement can be im-

50 parted by mounting it upon spindles, pivots,
rolls, or other similar devices, enabling it to
be partially rotated through an angle vary-
ing, say, between one hundred and eighty de-
grees in each direction that is, permittii.g it

55 to perform a semirevolution in each direction,
so that what was before the top of the appa-
ratus becomes its bottom, and vice versa,
whereby an intermixture of the liquid divided
into layers or zones differing in temperature

60 and density is effected. The said cylinder
or vessel is provided with an outer casing or
jacket and with tubes or equivalent passages
running through its interior for the passage
of the heating and cooling medium, and the

65 motion imparted to it, while enabling it to
remain tightly closed, has the effect of cans-
ing the said internal tubes or passages to act

as an agitating device of great efficiency,
which in the most satisfactory manner effects
the complete mixture of the liquid and insures 70
homogeneonsness of the treatment through-
out.

As already explained, to prevent the treat-
ment causing changes in the taste, flavor, or :
odor of the liquid treated the time of heat- 75
ing is made as short as possible, too intense
a heat being avoided; but the heating sur-
faces being as numerous or extended as pr*s-
sible physiological effects are more rapidly
obtained than physical or chemical effects,
and they bear a more direct relation to the
factor temperature than to the factor time, so
that by rapid and brief application of high
temperature a zymotechnieal sterilizing ef-
fect is obtained, and on this taking place the 8;
application of heat should cease before it has
time to bring about a chemical or physical
effect, such as boiling or other cause of un-
desirable change drte to the continual action
of heat. The inner tubes or passages and the 90
outer casing and the passage therethrough of
a heating agent and then of an intensely cold
agent, as ice-water or incongealable cold liq-
uid or brine, enables the liquid treated to
be raised to the sterilizing temperature in a 95
short time, and to be maintained at that tem-
perature just as long a's and not longer than
the time strictly necessary for the attainment
of the desired sterilizing effect. When this
is attained, the liquid treated is immediately toe
cooled down to its original temperature, the
maintenance of any high or intermediate tem-
perature liable to prove harmful being care-
fully avoided. This method enables sterili-
zation to be attained in a satisfactory man- 105
ner, while avoiding the least modification in
the taste, odor, or nature of the liquid treated,
and it gives a result totally different from
that obtained by the slow heating and cooling
processes performed in bottles or like recep- no
tacles, in which the conditions hereinbefore
defined have not been provided for.

By plating with silver the injurious metal
surfaces with which the liquids to be steri-
lized (more particularly fermented liquors) 115
would otherwise come into contact decom-
position is entirely avoided and the injurious
disturbances which hitherto have been solely,
ascribed to heat, but are due to contact with
such injurious metal surfaces, are prevented, no

Intheaccompanyingdrawingslhaveshown
an apparatns constructed according to my
invention.

Figure 1 is an elevation of the apparatus,
partly in section ; and Fig. 2 is an end view of 1 25
the same from the entrance or admission end,
being the left-hand end, Fig. 1.

The apparatus consists of a tightly -closed
cylinder A say of copper. Itsinteriorissil-
ver-plated and it has a length, say, at least 130
about six times greater than its diameter.
It is arranged horizon tally or practically hori-
zontally and is traversed longitudinally by a
series of tubes B,set very closely together and,

687,082

say, of copper, and they are silvered on their
exteriors. These tubes are arranged in hori-
zontal tiers and their ends are secured in
front to the end" plate, over which is fixed a
5 box or chamber C, forming the end of the ap-
paratus, the said box or chamber C being di-
vided into a number of superposed compart-
ments c, into which the ends of the tubes B
open, so as to constitute with the said tubes

10 a continuous passage. This chamber C is
connected with the cylinder by very closely
set bolts, so that a hermetically-tight joint is
formed. The bottom and top compartments
e have respectively connected with them the

15 pipes D and E, constituting the inletand exit
for the heating and cooling agent. The said
cylinder A is covered by a jacket F, with an
inlet at one end and an outlet at the other end
(//*) for the/entrance and exit of the heating

20 and cooling fluid to and from the spaee be-
tween the jacket F and cylinder A. The said
cylinder A is supported by the rings a, which
rest on rollers g, supported by the framing
or support G.

25 The apparatus is provided at one end with
a pressure-gage II, a thermometer or tem-
perature-indicator I, a li<|iiid-gage .1, a filling
and discharge cock K, and an air-exhaust
cock L.

30 To the cylinder A handles a 2 are secured,
which enable the operator to impart oscilla-
tion in both directions to the said cylinder
with the greatest ease and with the requisite
amplitude of movement, (no matter what the

35 dimensions or the weight of the apparatus
may be,) owing to its being supported by
rollers. In the case of a very large si/ed ap-
paratus one of the rings <i may be replaced
by a toothed wheel, with which engages a

40 pinion, by means of which semi or partial

rotary motion can be given to the cylinder A,

or any other suitable means for giving the

necessary motion to the cylinder car; be used.

The liquid to be sterilized having been fil-

45 tcred or strained, (if necessary, under pres-
snre,) is conveyed through the pipe and cock
K into the cylinder A, while the air contained
in the latter escapes- through the outlet or
discharge cock" L. A line marked upon the

50 liquid -gage. I indicates the point which should
not be exceeded in the level of liquid in the
cylinder, so as to allow of the necessary pres-
sure being attained and of the necessary space
above for j>ermitting tiie gases and volatile

55 principles of the liquid under treatment to
rcninin in such H way that chemical disnsso-
cintion is prevented and retention of the said
Kascs aiid volatile principles is insured when
the" press n re is relieved on cooling. When

60 (he apparatus is lilted sufficiently, the rocks
K and I, are closed. 1 lot water or other heat-
ing agent, from any suitable source of supply
is then admitted through the pipes Dltnu /,
which are fully opened for the purpose. The

65 temperature of six-h water or heating agent
should not exceed by more than ten 'dogiip^s
t he final temner.ituro for sterilization', as any

contact between the liquid treated and a sur-
face heated to a higher temperatnre would
cause changes to occur in those portions of 70
the liquid so brought into contact with the
superheated surfaces, and .it is an object in
carrying out my invention to avoid this by
insuring absolute uniformity of heating.effect
throughout the liquid under treatment. The 75
hot water or other heatingagent flows through
the rows of tubes Bin succession, and through
the compartments c, as indicated by the ar-
rows, so that it traverses the said tubes in
two directions, passing from one end of the 80

-apparatus to the other and then baclt again
alternately, thus exerting its maximum heat-
ing effect in a thoroughly equalized way upon
the liquid under treatment, and on arriving
at the inner compartment c the liquid escapes 85
through the outlets. Hot water or other heat-
ing agent also passes through the jacket F,
entering by the inlet /and leaving by the out-
let / 2 . The liquid to be treated, being thus
in contact on all sides with the heating me- 90

! dium, is in a short time raised to sterilizing
heat, and when this has been attained the
supply of hot water or other heating agent
employed is discontinued after the zymotech-
nical and physiological effects of the destruc- 95
tion of micro-organisms or bacteria have been
produced, care being taken to impart to the
cylinder A alternating rotary or oscillatory
movements, preferably not less than one hun-
dred and eighty degrees in amplitude, the 100
effect of such movements being to render -the
temperature of the whole liquid mass per-
fectly uniform or homogeneous. The pipes
connected wilh the apparatus may be made of
india-rubber or other flexible material to en- 105
able them to follow the movements of the cyl-
inder. When the desired result is attained,
there is admitted through the same passages
as those by which the hot water or other heat-
ing ageiit was previously admitted and caused no
to circulate in the same manner the cooling
agent say ice- water at about zero tempera-
ture, or, betterstill,uncongealablc liquid at 10"
centigrade, supplied from cold-producing ma-
chines, which cooling medium causes instanta- 115
neous cooling of the liquid under treatment to
take place, and in a very short time the whole
of the liquid will in consequence fall to its
initial low temperature. During this cooling
process all the gaseous volatile principles Are 120
retained by the cooled liquid, which thus does
not lose itsoriginal properties. The operation
is then completed, and the sterilized liquid,
the other properties of which have undergone
nosubstantial-nlteration whatever, may bede- 125
canted or drawn oft" for use or be introduced
into sterilized casks or other vessels for ship-
ment or storage, if necessary, the precautions
being, taken of previously washing the vessel

^ with an antiseptic, and subsequent in'troduc- 130
tion of t,he fluid by isobarometric pressures
into such vessel, so as to avoid any infection
from noxious germs and any subsequent loss
of gas.

597,083

To recapitulate, the characteristic features
of the invention explained iu the foregoing
description and which are for the most part
necessary to practical success (said invention
5 having as its primary object the sterilization
for the market on a large scale that is to say,
in large quantities and iu a practical man-
ner those liquids such as beer, milk, wine,
cider, vegetable-sugar juices, <fcc. which are

10 known to be most liable to changes for con-
verting, them into aseptic and unchangeable
liquids which retain all their other qualities
intact, such qualities being retained by the
avoidance of producing any permanent chein-

15 ical, physical, or organic changes in the liq-
uid during the treatment) may be su mmarized
as follows: The liquid in large quantities is
placed in a hermetically-sefflsd vessel capable
of withstanding heavy internal pressure and

20 wherein it (the liquid) is disposed in thin
strata or layers, so as to be quickly and ho-
mogeneously heated and chilled, as desired,
throughout its entire mass, thereby facilitat-
ing and permitting instantaneous changes in

S temperature necessary to the sterilization of
the liquid. The changes in temperature re-
ferred to here are, first, quick heating of the
liquid to a temperature at which the zymo-
technical effect of destruction of mioro-organ-

30 isms or bacteria is attained. As soon as this
heating is commenced the expansion or dila-
tion of the liquid in the vessel reduces the
gaseous vacuum and creates a high pressure
(higher than six kilos, for example) before

35 the liquid has had time to become heated to
a temperature capable of changing it in the
absence of pressure, and this pressure pre-
vents the gases from being lost or wasted by
keeping them soluble. As before stated, the

40 expansion of the liquid due to the heating
thereof generates extreme internal pressure,
which the vessel must be capable of with-
standing. The next change of temperature
is, second, the quick cooling of the liquid be-

45 fore the high temperature produces a chem-
ical or physical effect, such as boiling. The
sudden cooling causes the liquid to again take
up or absorb the gases expanded by the heat-
ing, such gases often being a constituent nec-

50 essary to the marketable value of the liquid.
In an apparatus for carrying out the proc-
ess of this invention it is essential, first, that
it should distribute the liquid in thin layers
or strata, giving a large contact-surface for

55 imparting the heating and cooling effects;
second, that the liquid be agitated (not vio-
lently) to homogeneously distribute such ef-
fecta ;. third, it is absolutely indispensable that
the surface with which the liquid makes con-
So tac,t be coated with silver (or its equivalent
mentioned in the foregoing explanation) for
the preventing of the formation of metallic
hydroxids at a high temperature and under
pressure; fourth, it is necessary to the proper

65 agitation of the liquid that the vessel be os-
cillated upon suitable bearings; fifth, means
must be provided for circulating heating and

cooling agents over the contact-surfaces. All
these requirements are best fulfilled by the
apparatus shown in .the drawings, wherein 70
the tubes through which the heating and cool-
ing medium circulates also serve the function
of agitators.

The temperatures to which it is necessary
to heat the.liquid and the time required to 75
carry out the process of course vary somewhat
with different liquids. The following indi-
cations of temperature .and durations with the
principal liquids to which this process is ap-
plicable may be followed with good results : 80
beer temperature, 80 centigrade duration
of process, thirty minutes; milk tempera-
ture, 110 centigrade duration of process,
five minutes; water temperature, 110'" centi-
grade duration.of process, twenty minutes; 85
wine temperature, 70" centigrade duration
of process, fifteen minutes; grape-must tem-
perature, 90" centigrade duration of proc-
ess, twenty minutes.

Having thus described my invention, what 90
I claim as new, and desire to secure by Letters
Patent, is

1. The process of sterilizing liquids in bulk,
consisting in quickly and homogeneously
heating them iu a closed vessel to a sterilizing 95
temperature, and then quickly and homo-
geneously cooling the whole mass of liquid
after the desired physiological changes have
taken place, but before the high temperature
causes in j urious chemical or physical changes, i oo
said operations being performed out of con-
tact with metals which are chemically acted
upon by corrosive agents generated in the
liquid during the sterilization, as set forth.

2. Theprocessof sterilizing liquids in bulk, 105
consisting in placing the liquid in a closed
vessel in contact with incorrodible surfaces,
leaving a space for liquid expansion s'-ch ih:: ".
the pressure developed by heating t, e liquid
will prevent chemical disassociation uf the no
volatile aromatic principles, quickly and uni-
formly raising the liquid to the sterilizing
temperature, and cooling the same before
the high temperature causes injurious chem-
ical or physical changes, substantially as de- 115
scribed.

3. In apparatus for sterilizing liquids, a
practically horizontal cylinder or vessel for
containing the liquid to be treated, adapted

to be tightly closed, of a diameter or width 120
small in comparison to its length, a series of
longitudinal tubes or passages extending sub-
stantially the length of and disposed sub-
stantially uniformly throughout the interior
of the cylinder, a casing or jacket about the 1 25
cylinder, means for supplying a heating agent
and a cooling agent to said jacket and tubes
or passages and means for imparting an os-
cillatory movement to the cylinder about its
longitudinal axis, as set forth. 130

4. In apparatus for sterilizing liquids, a
practically horizontal cylinder or vessel for
containing the liquid to be treated adapted
to be tightly clowed, of a diameter or width

897,082

small in comparison to its length, a series of _
longitudinal tubes or passages extending sub-
stantially the length of and disposed sub-
stantially uniformly throughout the interior
S of the cylinder, a casing or jacket about the
cylinder, means for supplying a heating and
a cooling agent to said jacket and tubes or
passages, and means for imparting an oscil-
latory movement to the cylinder about its
IQ longitudinal axis, the surfaces in and of the
.cylinder and other parts of the apparatus

with which the liquid being treated makes
contact being provided with" a coating of sil-
ver, substantially as described.

In testimony whereof I have signed my 15
name to this specification in the presence of
two subscribing witnesses.

E. W. KUHN.

Witnesses:

A. GURTZ,

MICHEL BRIAND.

\ 505*0

f*rv

No 615 050 Patented Nov. 29, 1898.

E. G. N. SALENIUS.
APPARATUS FOR CONTINUOUSLY STERILIZING MILK. &c.

(Application filed Sept. 14. 1897. ;

No Model.) 2 Sheets-Sheet I.

*f: J.

WITNESSES:

INVENTOR

<L/Vz*-v^ <to

AHORNEY

No 615050. Patented Nov. 29. 1898.

E. G. N. SALENIUS.
APPARATUS FOR CONTINUOUSLY STERILIZING MILK. &c.

(Application filed Sept. 14, 1897.)

<Ho Model.) 2 Sheets Sheet 2.

WITNESSES:

INVENTOR

AnORNEY

UNITED STATES PATENT OFFICE.

ERIK GUSTAF NICOLAUS SALENIUS, OF ALIJANO, SWEDEN.
APPARATUS FOR CONTINUQUSLY STERILIZING MtLK, &,o.

SPECIFICATION flfiming part of Letters Patent No. 615,050, dated November 29, 1898.
.Application Sled September 14, 1897. Serial No. 851,591. (No model.*

To all whom, it may concern:

Be it known that I, Esik GUSTAF NICOLAUS
SALENIUS, engineer, a subject of the King of
Sweden and Norway, and a resident of Albano,
5 in the Kingdom of Sweden, have invented cer-
tain new and useful Improvements in Appa-
ratus for Continuously Sterilizing Milk and
ot her Liquids, df which the following is a speci-
fication, reference being had therein to the ac-
10 companying drawings.

This invention relates to apparatus for
sterilizing any liquid; but the apparatus is
especially adapted for milk serving as nour-
ishment for infante. It is therefore provided
15 with heating and cooling arrangements, as
well as with an arrangement for heating the
bottles before the sterilized milk is tapped
into them.

The apparatus consists of a great compart-
so' ment for the bottles, through whjch compart-
ment ascends a heat-passage. Above this
passage is located the vessel wherein the milk
is heated. Above the first-mentioned com-
partment, which is annular in consequence
25 of the heat-passage, is a cooling vessel from
which the milkis tapped into the bottles, which
are placed under the cooling vessel and which
may successively be carried under a cock in
the bottom of said vessel by turning the bot-
30 torn on which the bottles rest.

Figure 1 shows a vertical section, of this ap-
paratus; Fig. 2, an elevation, and Fig. 3 a
cross-section, of the same. Fig. 4 shows the
cooling vessel in plan, and Figs. 5 and'C show
35 details.

The annular compartment A for the bottles
is formed between an outer cylinder B, rest-
ing on a foot C,.and an inner cylinder D, which
is connected to a flange E, fixed to the cylin-
40 der B. Under the cylinder D there is a lamp
F or the like, the cylinder thus forming the
heat-passage. At the top the cylinder D has
a loose extension G, on which rests the nar-
rower vessel II by the aid of a ring I, provided
45 with openings I'. The flange E, forming the
top of the annular compartment A, supports
thecoolingvesselK,whichalsoisannular,this
vessel having an 'inner compartment L for the
cooling agent. The cooling vessel K, which
50 is hermetically closed, communicates with the
vessel H through a cock M.' The bottles O,
introduced into the compartment A through

a door N, rest on a revoluble bottom P, which
may be put in motion by means of a lever Q,
the pawl R of which engages in a toothed 55
rack S on the lower side of the bottom P. By
this arrangement the bottles may successively
be carried under the cock T in the bottom of
the vessel K, the key T' of this ceck protrud-
ing through the cylinder B. Through a pane 60
on this cylinder the placing of the bottles
straight- below the nozzle of the cock T may
be controlled. The vessel II contains an agi-
tator H', which is mounted on a shaft IP, rest-
ing in a small step-bearing IP and ascending 65
through the cover of the vessel II. Above
this cover the shaft IP carries a wing- wheel
or shovel-wheel II 4 . (See Fig. 6.) This wheel
is acted upon and rotated by the hot air as-
cending through the openings I', the agitator 70
thus being rotated continuously. The milk
being sufficiently heated for being sterilized
is tapped from /the vessel II, which is either
filled for once or continuously fed with milk
through a suitable pipe V into the vessel K, 75
where it is cooled without coming into con-
tact with the atmosphere. Also in the com-
partment A the temperature is sufficiently
high for killing, all bacteria and the like
which may be in the air, on the bottles, on 80
plugs, &c., introduced into the colnpartment
A. A bottle being filled,' a plug is introduced
in the same.

Having now described my invention, what
I claim as new, and desire to secure by Letters 85
Patent, is

1. An apparatus for sterilizing liquids, es-
pecially milk, intended to bo tapped into bot-
tles, having a compartment A, containing the
bottles through which ascends a compara- 90
tively wide heat-passage D, the vessel II, in
which the liquid is heated, situated above
the compartment A, and a closed cooling
vessel K, situated above the compartment A,
into which the liquid is drawn from the ves- 95
sel H, situated at a higher level, said vessel

K having in its bottom .a cock T, for tapping
the milk into the bottles O, in the compart-
ment A and under the vessel K.

2. In an apparatus for sterilizing liquids, .100
especially milk, intended to bo tapped into
bottles, the combination with the compart-
ment A, for the bottles, and the heating and
cooling vessels situated above the compart-

615,060

'ment A, of the revoluble bottom P in the com-
partment A, on which, the bottles rest, a
toothed rack S, on the tower side of said bot-
tom, an operating lever or arm Q, and a pawl
5 R, carried by said arm and engaging the rack,
whereby the said bottom is shifted in order
to bring the bottles successively in position
to be filled.

3. In an apparatus for sterilizing liquids,
10 the combination with the compartment A,
having in it the cylinder D, forming a flue or
heat-passage, of the said cylinder, the loose
extension G, on the top of said cylinder, the
heating vessel H within said extension and
5 of less diameter than the latter, the said ves-
sel H having an apertured ring flange I which

rests on the topof the extension G, an agitator
H', in the vessel H, the shaft of said agitator
projecting out through the cover of the ves-
sel H and being provided with a wing-wheel ao
II*, and the said wing-wheel, whereby the hot
gases ascending through the cylinder D and
extension G act upon the said wheel II 4 to
rotate the agitator.

In witness whereof I have hereunto signed 25
my name in the presence of two subscribing
witnesses.

ERIK firSTAP NICOUFS SALEMUS.

Witnesses:

II. B. OHLSSON,

E. IlERMAXSSON.

No 615 108. Patented Nov. 29, 1898.

E. C. DE SEGUNDO.

APPARATUS FOR STERILIZING MILK, &c.

(Application Hied Aug. 20, 1898.)

No Model.) 3 Sheets Sheet I.

it ess <?i

jya

No. 615.108.

-No Model ,

E. C DE SEGUNDO.
APPARATUS FOR STERILIZING MILK. &c.

(Application tiled Aug. 20, 1898.

Patented Nov. 29, 1898.

3 Sheets Sheet 2.

F I G

4ha*~-**

No. 615,108.

No Model.'

E. C. DE SEGUNDO.
APPARATUS FOR STERILIZING MILK. &c.

'Application Hied Aug. 20. 1898..

Patented Nov. 29, 1898.

3 Sheets Sheet 3.

FIG- 3.

F I G- 4-

UNITED STATES PATENT OFFICE.

EDWARD 0. DE SEGUXDO, OF LOXDOX, ENGLAND.
APPARATUS FOR STERILIZING MILK, Sec.

SPECIFICATION forming part of Letters Patent No. 615,108, dated November 29, 1898.
Application filed August 20, 1898. Serial No. 889,112, (Mo model.)

To all whom, it may concern:

Be it known that I, EDWARD GARSTENSEN
DE SEGUNDO, a citizen of England, residing
at 28 Victoria street, Westminster, London,
5 England, have invented certain new and use-
ful Improvements in Apparatus for Sterilizing
Milk and other Nutritious Substances, (for
which I have made applications for patent in
Canada, Serial No. 81,090, and in Great Brit-

10 ain, No. 3,92G, dated February 16, 1898,) of
which the following is a specification.

Milk and other nutritious substances are
sterilized by heating and cooling while the
vessels containing them are inclosed in chain-

15 bers to which no air has access.

My invention relates to apparatus forcon-
vHieatiy -and effectively carrying on this
process, as I shall describe, referring to the
accompanying drawings.

20 Figure 1 is a vertical section, and Fig. 2 is
a plan, with cover removed, of a sterilizing-
chamber according to my invention arranged
for sterilizing the contents of bottles provided
with wire-fastened stoppers of a known kind.

25 Fig. 3 is a transverse section. Fig. 4 is a part
longitudinal section; and Fig. 5 is a part
plan showing, to an enlarged scale, the ar-
rangement for fastening the stoppers.
A is the lower part, and A' tho removable

30 cover, of the sterilizing-chamber, in which a
number of bottles B containing the milk or
other, substance to be sterilized are placed in
parallel rows on plates C, carried on girders
T>, the stoppers S being placed i,i the mouths

JS ^of the bottles, but not fixed.

Through a stuffing-box in the bottom of A
passes a rod E, carrying a cross- head F with
arms_Q, from which project upward palfS of
rods II, these rods passing through holes in

40 the plates C and each pair carrying two guide-
bars J and a bar K of trough-section, which
can be adjusted in height by a wedge and
screw. . In the lower part of A a circular per-
for^ted pipe P is carried nearly all around,

45 its ends being closed, and its middle commu-
nicates with two branches having fstop-cocks
or valves Q and R, the one leading from a
steam-boiler and the other from a water reser-
voir or service. Frofii the middle of A leads a

50 discharge-pipe with stop-opuk or valve T.
V is a safety-valve.
U is a thermometer.

X is a pressure-gage, and Y is a glass wa-
ter-gage which can be shut off by a stop-cock.

The charged bottles B being placed in paral- 55
lei double rows on the plates C, their mouths
being within the guide-bars J and the pro-
jecting parts W of the wires for fastening
their stoppers being immediately under the
sides of the bar K, the cover A' is put on and 60
fixed, the joint being made air-tight by suit-
able packing between the flanges of A and
A'. Steam is then admitted, tfy which the air
is expelled, and the contents of the bottles
f.re heated to about 100 centigrade. After 65
a certain time the supply of steam is cut off
and water is admitted until it attains a level
a little below the bottle-mouths. To prevent
the breakage of the bottles due to sudden ad-
mission of cold water, the temperature of the 70
water can at first be. regulated by th'e simul-
taneous admission of steam. When the con-
tents of the bottles are thus cooled, the water
is run off, and steam is again admitted, rais-
ing the temperature to about 106 centigrade. 75
After a certain time the rod E is pulled down
b^ any convenient mechanism, such as a rack
and pinion or lever, and thus the projecting
wires W are all simultaneously pushed down, -.
securely fastening the stoppers. The sup- 80"
ply of steam being now cut off, the bottles
are allowed to cool a little and then more
rapidly cooled by admitting water, and, after
running it off, the cover A' is raised, and the
bottles, having their contents sterilized, are 85
removed.

Having thus described the nature of HUH
invention and the best means I know of car-
rying the same into practical effect, I claim

1. In sterilizing apparatus the combination 90
with a chamber adapted to receive the vessels
which contain the substance to be treated, of
a removable cover, valve - controlled inlets
and outlet for steam and water and for dis-
charge, supports arranged within said cham- 95
ber for the vessels containing the substance
to 'be treated, a movable cross-head arranged
transversely to said supports and carried by
a rod packed through a stuffing - box- said
crosis-head having transverse arms provided 100
with vertical rods at their ends, a presser-
bar mounted on each pair of said rods, and
guide-bars mounted upon supports carried by
the presser-,bar and arranged one on each sido

615.108

of the latter to push down the projecting wires
which fasten the stoppers in said vessels, sub-
stantially as described.

2. In sterilizing apparatus the combination
5 with a chamber of a removable air-tight cover,
valve-controlled inlets and outlet for steam
and water and for discharging the same, hori-
zontal supports arranged in said chamber for
the vessels containing the substance to be
10 treated, a movable cross.-head arranged trans-
versely to said supports, and provided with
transverse arms having vertical rods at their
ends, a presser-bar mounted on each pair of
said rods, .guide-bars one on each side of and

parallel with the presser-bar, said guide-bars 15
being supported by arms transverse to said
presser-bar, means for adjusting the latter
vertically and a rod packed through the bot-
tom of the chamber to operate the cross-head,
substantially as described. 20

In testimony whereof I have hereunto set
my han^l in presence of two subscribing wit-
nesses.

EDWARD C. DE SEGUNDO.

Witnesses:

FRED C. HARRIS,
W. M. HARRIS.

^ r>

-> c-

No. 669,702.

(No Model.)

R. G. NASH.
PROCESS OF STERILIZING MILK, &c.

(Application filed Nov. 15, 1897.)

Patented Mar. 12, 1901.

C f

J3 J)

ovJjtti.

UNITED STATES PATENT OFFICE.

RICHARD GRAINGER NASH, OF LUCAN, NEAR DUBLIN, IRELAND.
PROCESS OF STERILIZING MILK, &,o.

SPECIFICATION forming part of Letters Patent No. 669,702* plated March 12, 1901.

', Application filed November 15, 1897. Serial No. 658,596. (No specimens.)

To all whom it may concern:

Be it known that I, RICHARD GRAINGER
NASH, a subject of the Queen of Great Britain
and Ireland, residing, at Finnstown House,
5 Lucan, near Dublin, Ireland, have invented
a new and useful Improved Process for Use
in Sterilizing Milk and other Liquids or Sub-
stances, (in respect whereof I have obtained
a patent in Great Britain, dated April 8, 1897,

10 No. 8,977,) of which the following is a speci-
fication.

This invention relates to an improved proc-
ess of treating milk, cream, fruit, and other
comestibles for the purpose of effecting their

15 sterilization, the said process being effected
in apparatus adapted for the reception of the
bottles or other vessels containing such com-
modities.
Apparatus adapted for carrying out my im-

20 proved process is illustrated in Figure 1 of
the accompanying drawings, Figs. 2 and 3
being vertical sections showing means for
closing the vessels whereof the contents are
being treated, the former consisting of a cork

25 having a notch at one end applicable for use
with an ordinary bottle, while the latter com-
prises a cork of the ordinary construction
and a bottle-nock formed with a vent-hole in
its side.

30 A is a steam-tight vessel provided with suit-
able pipes and valves B C, serving, respec-
tively, for the admission of steam and the
escape of the water of condensation and fur-
nished with a steam-gage a and thermometer

35 a', the latter extending by preference into
one of the bottles. A pipe and stop-cock D
for the admission of cold water when required
may also be provided, a door A', which may
be rendered steam-tight in any suitable uian-

40 ner, being applied at a convenient part of
the vessel. A short distance above the floor
of the vessel is sit uated a perforated false bot-
tomE whereon the bottles or other vessels con-
taining the liquid or substance to be treated

45 are placed. If preferred, the bottles maybe
placed in a trolley or basket and then depos-
ited on the false bottom. Above this false
bottom and above the bottles is a plate F,
which may be of perforated iron, suitable

50 means, such as a screw /or lever, being pro-
vided for effecting the vertical adjustment
of the said plate, which maybe provided with

guides or rollers working over rails /' in the
interior of the vessel for facilitating the up-
and-down movement thereof. 55

When the liquids or substances to be ster-
ilized are contained in receptacles of the or-
dinary construction, such as bottles, a cork
G, having a V or other shaped notch <j at one
end, is forced into the neck of the bottlo iujt.il 60
the bottom of the V-notch arrives .just above
the lip of the bottle, as shown in Fig. 2. Thus
a vent is provided for the escape of any gases
or odors which may arise during the heating
or reheating, and upon the forcing home of 65
the corks in the bottle-neck and the contents
becoming cool a vacuum is created in the ,
vessels above the-contents. It will be obvi-
ous that the notc'h or groove g may be formed
in the internal surface of the neck instead of 70
the external surface of the cork, or the neck
of the bottle may be provided with a small
hole li, (see Fig. 3,) in which case an ordinary
cork II is employed, the hole being closed by
the side of the cork when the latter is forced 75
into the neck. A small channeled or tubular
vent may, moreover, be introduced with the
cork when first inserted in the neck of the
bottle and subsequently withdrawn upon the
cork being driven home. 80

In applying my improved process to the
sterilization of milk, for example, the bottles
containing the same are deposited on the per-
forated false bottom E in the steam-tight ves-
sel A, it having been observed that all the 85
corks G (or.H) are in a. vertical attitude and
the vent g '(or h) free. The door A' having
been closed steam-tight, the movable plate F
is brought to within a short distance say
one-,eighth ot an inch of the tops of the corks. 90
Steam is now admitted to the vessel A by
means of the cock B and perforated pipe or
coil B', and when the temperature has risen
to the desired height and the necessary time
has been allowed for effecting sterilization 95
the movable plate F is forced onto the corks,
so as to press them into their respective bot-
tle-necks, the plate being allowed to remain
in this position until the milk issterilized and
cooled. If reheating is to be resorted lo, the 100
movable plate F is raised to the first position,
so that on heat being again applied in the ves-
sel A the corks are free to rise in the bottle-
necks and any gas or bad odor that may have

660,702

risen since the first heating is permitted to
escape. The movable plate is lowered, as be-
fore explained, when the desired temperature
has been reached and the required time for
5 effecting sterilization has been allowed.

If the milk is yell filtered and the temper-
ature raised in bulk to 160 Fahrenheit for
about twenty minutes, then cooled to 90 Fah-
renheit,and bottled itt the latter temperature.

10 the appearance and keeping quality of the
milk will be improved.

To obtain the beat results, the milk in heat-
ed in bulk to a temperatureof about 160 Fah-
renheit, cooled to about 90 Fahrenheit, and

15 -then bottled at about the latter temperature,
the bottles themselves having previously been
heated to about 90 Fahrenheit. Any bad
odors or gases which may arise from the milk
during this heating and cooling are allowed

20 to escape. The bottles containing the milk,
their corks being arranged as hereinbefore de-
scribed, are placed in the sterilizing vessel A,
and water heated to about 90 Fahrenheit is
run into the said vessel in sufficient quantity

a 5 to leave the apertures of the bottle-necks un-
covered, the movable plate F being then
brought into position over the corks and the
temperature of the water raised to about 160
or 212 Fahrenheit. Steam may now be blown

30 or otherwise admitted above' the water with
a view to removing any bad odors or gases
arising from the milk. By this method of
treatment the process of sterilization is ex-
pedited, the flavor and appearance of the

35 milk being at the same time improved. If
desired, economy in the method of treatment
may be effected by dispensing with the use of
steam and employing direct fire heaf, which
may be applied beneath the apparatus.

40 Before effecting the corking of the bottles
sterilized atmospheric air may be admitted
into the vessel A with a view to impregnat-
ing the milk with such air.

What I claim as my invention, and desire

45 to secure by Letters Patent, is

1. In the sterilization of milk and other liq-
uids or substances the herein-described proc-
ess consisting in filtering the liquid, raising
it to a temperature of 160 Fahrenheit, cool-
ing it to about 90 Fahrenheit, bottling at the 50
latter temperature and then subjecting the
bottled liquid to a high temperature in a closed
vessel, the escape from the bottles of any gases

or bad odors evolved during the heating being
permitted. 55

2. The herein-described process for the ster-
ilization of milk and -other liquids or sub-
stances consisting in filtering the liquid, rais-
ing its temperature in bulk to 160 Fahren-
heit, cooling it to about 90 Fahrenheit, bot- 6c
tling at the latter temperature and then sub-
jecting the bottled Ifquid to a high tempera-
ture in a closed vessel, the receptacles con-
taining the liquid being in a partially-sealed
condition whereby the escape from the bottles 65
of any gases or bad odors evolved during the.
heciting is permitted and regulated; a vacu-
um being created in the bottles upon the com-
pletion of the sealing and the cooling of the
liquid. 70

3. The herein-described process for the ster-
ilization of milk, consisting in filtering the
liquid, subjecting it in bulk to a temperature
of 160 Fahrenheit for about twenty minutes,
and then to a temperature of 90 Fahren- 75
heit, heating the bottles to this latter tempera-
ture, bottling the milk at-the same tempera-
ture 90 Fahrenheit, partially sealing the
charged bottles and -then placing them in a
steam-tight vessel, raising the temperature 80
to about 212 Fahrenheit, injecting steam into
the vessel for removing any bad odors or gases
evolved during the heating, completely seal-
ing the bottles and then cooling them and
their contents.

RICHARP GRAINGER NASH.

Witnesses:

THOS. P. ELAM,
ERNEST G. TAYLOR.

67?

No. 678,891.

(.No Model.)

J. C. MILLER.
PROCESS OF STERILIZING LIQUIDS.

(Application Hied May 10, 1900.)

Patented July 23, 1901.

2 Sheets- Sheet I.

No. 678,891.

(No Model.)

J. C. MILLER.
PROCESS OF STERILIZING LIQUIDS.

(Application filed Hay 10, 19OO.)

Patented July 23, 1901.

2 Sheets-Sheet 2.

UNITED STATES PATENT OFFICE.

JOHN C. MILLER, OF CANTON, OHIO, ASSIGNOR TO JACOB II. MILLER, OF

SAME PLACE.

PROCESS OF STERILIZING LIQUIDS.

SPECIFICATION forming part of Letters Patent No. 678.8&1, dated July 23, 1901.

Application filed May 10, 1900. Serial No. 16,218. (No specimens.)

To all ivliom it may concern:

Be it known that I, JOHN C. MILLER, a citi-
zen of the United States, residing at Canton,
in the county of Stark and State of Ohio, have
5 invented new and useful Improvements in
Processes of Sterilizing Liquids, of which the
following is a specification.

The invention relates to a new process for
sterilizing and cooling liquids, and more par-

10 ticularly to a process for treating milk to de-
stroy bacteria and germs and to remove there-
from obnoxious odors and tastes, all of which
may v be accomplished without imparting to
the iriilk a cooked taste, which is generally

1 5 noticeable iu milk sterilized by other processes
and means, and, furthermore, without de-
stroying the cream-giving properties of the
milk, whereby the cream may be skimmed
from the milk sterilized by my process the

20 same as if the sterilization had not taken
place.

The invention consists, broadly, in raising
the temperature of the milk to a point below
the boiling-point say, for instance, to 168

25 or 170 Fahrenheit keeping the milk in con-
stant motion and in an attenuated stream
while being subjected to a high temperature
on both sides of the stream, then feeding the
milk from the sterilizer to a cooler, before en-

30 tering which it is subjected to the air to lib-
erate from it all obnoxious and disagreeable
fumes and gases.

The invention also consists in certain other
steps, which will be hereinafter described and

35 claimed.

This process may be carried out by the ap-
paratus shown in the accompanying draw-
ings and which is made the subject-matter of
a separate application filed May 16, 1900, Se-

40 rial No. 16,854, or may be carried out by the
apparatus shown and described in my appli-
cation for patent for improvements in appa-
ratus for sterilizing and cooling liquids, filed
December 7, 1899, Serial No. 739,469, or en-

45 tirely-different apparatus may be employed
. from those just mentioned.

In the accompanying drawings, Figure 1 is
a side elevation of an apparatus for carrying
out my improved process. Fig. 2 is a trans-

50 verse horiz~ntal section on the line x x of
Fig. 1. Fig. 3 is a longitudinal vertical sec-

tional view on line y y of Fig. 2. Fig. 4 is a
horizontal sectional view on the line z z of
Fig, lj and Fig. 5 is a side elevation, partly
in section, of the steam or hot -water in- 55
jector.

Referring to said drawings, 1 denotes the
supporting-bed, and 2 the gear-frame, the lat-
ter consisting of vertical standards 3, con-
nected by cross-bars 4. 60

5 denotes the sterilizer, which consists of
the tub 6, which incloses two cylinders 7 and
8, the latter being inclosed within the former
andforraed with a helical corrugation 9, which
throughout its entire length engages the in- 65
ner wall of the cylinder 7 and forms a feed-
screw. The upper end of the cylinder 7 is
provided with an annular trough 10, while
the upper. end of the cylinder 8 is provided
with an overhanging annular shield or flange 70
11, which prevents the liquid fed upward by
the corrugation 9 being thrown out of the
trough and also prevents the steam or hot
water becoming mixed with said liquid. 12
denotes a pipe or conveyer which leads from 75
said trough and communicates with the cooler
hereinafter described.

13 denotes a supply-pipe, the upper end
of which is provided with a funnel 14, into
which the liquid is adapted to be fed, and 80
the lower end of which communicates with a
transverse pipe 15, which communicates with
the bottom of the cylinder 7 and is adapted
to supply the liquid to said cylinder below the
bottom of the cylinder 8. 85

a denotes a vertical tube arranged centrally
within the cylinder 8 and secured thereto by
braces?) and c. Each end of this tube is open,
and the upper end is provided with afuuneld.

16 denotes ashaft fixed in the bottom of the 90
cylinder 8 and having its lower end stepped
in a bearing 17, formed in the bottom of the
cylinder 7. This shaft is adapted to be ro-
tated in any suitable manner, preferably
by providing it with a gear e, which meshes 95
with a gear/, fixed to the drive-shaft g, and
will impart a rotary movement to the cylinder
8 to feed the liquid in the bottom of the cyl-
inder 7 upward into the trough 10. Steam or
hot water is adapted to be injected into the 100
cylinder 8 to raise the temperature of the
liquid as it is being fed upward in an atten-

678,891

uated stream from the bottom of the cylinder
7 and between the cylinders I and 8 by the
helical rib or feed-screw, whereby the liquid
under treatment will be thoroughly sterilized.
5 To maintain an equal temperature around
the outside of the cylinder 7 and the inside
of the cylinder 8, and thereby subject all pa.r-
ticles of the liquid to a uniform temperature,
I provide an in jecfpr 7&> which I locate between

10 the tub C ami 'the outer cylinder 7. This
injector consists of a tube 7t', the upper end
of whic^ is be.nt over the funnel d to direct
the steam and hot water into said funnel.
The lower gnd of the tube is flared, as shown

15 at W, -and projecting within this flared end
is a steam or hot- water pipe h 3 , controlled by
a cock, A 4 and connected at its .upper end to
the main steam-pi pe/< 3 . A second steam-pipe
7i 6 , provided with a controlling-cock h 1 , pro-

20 jec.ts through the tub 6 and is connected with
a perforated coil h s , which is arranged within
the tub at the bottom thereof.

When the machine is in operation, the hot
water is fed into the tub and entirely sur-

25 rounds the cylinder 7. The cock h 4 is now
opened and the injector put into action. The
hot water is now drawn from the tub by the
injector and fed into the funnel d and pass-
ing down the centrally- disposed vertical pipe

30 is discharged into the cylinder 8 at the bot-
tom thereof. It will thus be seen that the
cylinders 7 and 8 will be kept at the same
temperature, so that the milk being fed be-
tween said cylinders will have a uniform tem-

35 perature. If desired, the tub may be pro-
vided with an overflow-pipe h 9 .

After the liquid has been thoroughly ster-
ilized it is desirable to cool the same or re-
duce it to a low temperature, by doing which

40 it is found that the cooked taste so objection-
able in sterilized liquids is entirely removed,
and the sudden subjection of the liquid to
a lower temperature entirely destroj's any
germs or bacteria which may be in the liquid.

45 It is essential in transferring the liquid from
the sterilizer to the heater to pass it through
the air or vent it, so as to permit of the es-
cape of the obnoxious fumes and gases. The
manner of accomplishing this will soon ap-

50 pear from the following description:

The cooler hereinbefore referred to consists
of a tub or casing 19 and the cylinders 20 and

21. Within the tub 19 and within the cylin-
der 21 is adapted to be placed a cooling agent,

55 such as cold water, or,-4f desired, I may use
cold water in the tub and cold water and ice
in the cylinder 21. The inner cylinder 21 is
provided with a helical corrugated feed-screw

22, which coacts with the interior wall of the
60 cylinder 20 to feed the liquid under treatment

upwardly in a like manner as in the descrip-
tion of the sterilizer.

The conductor-pipe 12 extends from the

trough of the sterilizer to a feed-pipe 23, which

65 communicates with a pipe 24, which leads to

the space between the cylinders 20 and 21 and

conveys the liquid from the sterilizer to said

space. As the liquid is discharged from the
pipe 12 into the pipe 23 it is subjected to the
atmosphere, and the gases and fumes sepa- 70
rated from said liquid by the action of the
sterilizer are liberated, so that the liquid
when admitted to the cooler is freed from such
fumes and gases and is in condition to have
any bacteria or germs therein destroyed by 75
the shock incident to the sudden changing of
the temperature of the liquid. The cylinder
21 is provided with a shaft 25 for rotating it,
and this shaft is provided with a gear-wheel
25', meshing with a gear 25 2 , fixed to the drive- 80
shaft. The cylinder is also provided with a
centrally-disposed tube 26, open at each end
and having at its upper end a funnel 26'.
Through this funnel is adapted to be passed
cold water from a pipe 27', provided with a 85
stop-cock 27*. The upper end of the cylinder
20 is provided with a trough 27, while the up-
per end of the'cylinder 21 is provided with
an overhanging flange or shield 28.

29 denotes a discharge-pipe leading from 90
the trough 27 to a point where the liquid is
to be bottled or stored.

The cylinder 20 of the cooler is preferably
provided with a spiral strip 42, having a con-
tinuous flange 43 to form a spiral chamber, 95
and is provided at its upper end with a
trough 42 a , having an outlet-pipe 42" near its
upper edge and may be inclosed within the
casing 19. The tub at the lower end com-
municates with a vertically-disposed external 100
pipe 42 d , which leads upwardly and commu-
nicates with the trough 42".

A cold-water pipe 42 e , provided with a stop-
cock 42 f , extends through the trough 42 a and
communicates with the upper end of the tub. 105
The ice, if used as a cooling agent, is placed
within the cylinder 21 and the water turned
on and discharged from its respective pipes
27' and 42. The water discharging from the
former pipe enters the funnel of the verti- iio
cally-disposed tube and is discharged at the
bottom of the inner cylinder and flows, up-
ward over the flange or shield 28 and empties
into the trough 42 a and escapes through the
escape -pipe 42 b . The water entering the 115
outer cylinder passes in a tortuous stream,
around the same until it reaches the lower
end of the cylinder, from whence it escapes
into the vertical pipe 42 d , and is led to the
trough 42 a and discharged therefrom through 120
the escape-pipe 42 b .

From the foregoing description, taken in
connection with the accompanyingdrawings,
it is believed that the process will be fully
understood without requiring an extended 125
explanation. It may be well to lay stress
upon the fact that the process is a continuous
one and that there are no periods of rest,
thereby enabling me to carry out the process
without waste of time, which is common to 130
processes used for similar purposes, wherein
after the liquid, under treatment has been
raised to a certain temperature it is held to
that temperature for a certain period before

678,891

halt Fn ll d t0 the C0oler > thus necessitating
halt m the process, and consequently reduc
ing the capacity of the machine with which

^cooler m a li ke manner thorougTyU l

the

eps: suddenly raising

Where f Ihave hereunto set

f tw Ascribing

JOHN C. MILLER.
Witnesses :

BENJ. G. COWL,
SAML. A. DRURY.

78" G, 8- IS

No. 786,819. PATENTED APR. 11, 1905.

C. DE JONG.
PROCESS OF STERILIZING MILK OR OTHER FLUIDS.

AiVLICATION FILED JAN. 3, 1903.

/ J-\j

No. 786,819.

Patented April 11, 1906.

UNITED STATES PATENT OFFICE

CORSTIAAN |)K .JONG, OF HUIZE.SNIPPEHCHRIK AMSTELVEENSCHE WE(i
NEAR AMSTERDAM, NETHERLANDS.

PROCESS OF STERILIZING MILK OR OTHER FLUIDS.

SPECIFICATION forming part of Letter* Patent No. 786,819, dated April 11, 1905.

Application filed January 3, 1903. Serial Ho. 137,878.

To nil irltoni it IIKII/ concern:.

lie it known that I, COUHTIAAN UK JONO, a
subject of the Queen of the Netherlands, re-
siding in Ilni/.c Snippesclirik Amstelveensche
5 Weg, near Amsterdam, Netherlands, have in-
vented certain new and useful Improvements
in Processes of Sterilizing Milk or other
Fluids, of which the following is a specifica-
tion.

to M.v invention aims to pr<TVide a new ster-
i4tzing proci'.ss which is very effective and
which is easily carried out and requires only
the simplest | paratus, which is cheap in first
cost and practically never requires repair.

1 5 The process employs heat and finds its most
common application in the sterilizing of milk,
hut may be applied to other fluids.

Processes employing heat are already well
known. Such known processes, however, are

20 very detailed, especially in view of the appara-
tus employ ed in carrying them out, and possess
other disad vantages and other inconveniences
which are avoided by my improved process.
As is known, sterilization by means of a

25 single heating depends only on the period of
time during which the nitro-organisms are
subjected to a determined temperature. The
higher this temperature is carried the shorter
can the period of time be. This circumstance

30 is of especial weight where fluids are to be
treated which readily undergo chemical'
changes during heating.

One, of the known processes employed is the
so-called " paste uri /ing," which is cliaracteK-

35 ized by a refloated warming to a temperature
below 100 centigrade (70 to !)<) centigrade)
in order to permit in the intervals the devel-
opment of the spores into bacteria in vege-
table form, which then upon the successive

40 warmings arc gradually killed. In this proc-
ess, thereforo,the spores are not directly killed.
My improved process aims at a direct, ab-
solute sterilizing of the fluid, especially of
milk, by means of the employment of a high

45 temperature (that is to say, a temperature
materially above 100 centigrade) during a
very short time. My process aims not only
at the killing of the bacteria themselves, but
also simultaneously the killing of the spores.

In order to attain this end, I propose to heat 50
the fluid to a temperature sufficiently high to
completely sterilize it for such a short time
as to avoid modifying its proper constitution.
The process is preferably carried out in de-
tail by passing the fluid >>t a high velocity 5$
through u tube, heating it above its boiling-
point i'n the fore part of said tube as, for
example, by means of a steam-jacket sur-
rounding the tube and cooling it in the rear
part of said tube as, for example, by means 60
of a water-jacket.

The accompany ing drawing shows an appa-
ratus suitable for the carrying out of the proc-
ess. The apparatus shown consists, essen-
ticHy, of a tubular coil , the fore part of 65
which is preferably of smaller diameter than
the rear part and is surrounded by a Chamber
/> in order to heat the fluid passing through
this part of the tube materially above its boil-
ing-point and for a sufficient length of time 70
by means of steam under very high pressure
or by means of any other suitable heating
medium at a high temperature. The rear part
of the tube, which, preferably, as above ex-
plained, is of greater diameter than the fore 75
part, is likewise provided with a chamber or
jacket c in order to quickly and immediately
cool the hot fluid by means of water or some
other cooling medium. Between the heating
and cooling parts of the tube there is prefer- 80
ably arranged a thermometer <l in order to be
able to observe the temperature. The length
and diameter of the tube, us well as the tem-
perature of the heating medium and the ve-
locity of the fluid through the tube, are such 85
nnil arc so arranged relatively to each other
that the length of timoduring which the fluid
is subjected to the maximum temperature is,
on the one hand, sufficient for complete sterili-
zation, and, on the other hand, is too short 90
for any change whatever in the proper con-
stitution of the fluid. When these precau-
tions are observed, milk, which is in the great-
est degree sensitive to all kinds of influences,
comes out of the apparatus not only perfectly 95
and completely sterilized, but also unchanged
in color, smell, and taste. The exact length
of time the fluid is subjected to the healing

786,819

action varies, of course, with different fluids
and dimensions of the apparatus. In prac-
ticing my process for example, in sterili/.ing
milk 1 have obtained good results when using
3' a heating-tube of about twenty-seven meters
in length and about eight millimeters in diam-
eter and wording at a temperature of from
about 145' to 150 centigrade (293^ to 302
Fahrenheit) by regulating the velocity of the

to fluid in such a manner that ten liters of sterile
milk are produced in one minute, in which
case the velocity of the fluid amounts to about
three meters in one second. In thus practic-
ing my process the fluid is rapidly heated

15 throughout highly above its boiling-point for
a short period, passing with great velocity
through the long tube, which is preferably of
the small diameter stated, whereby in a sure j
and perfect manner all parts of the fluid come '

20 in contact with the hot walls of the heating-
pipe, and the milk of the liquid possesses the
highest temperature only for a very short
time.
The simple apparatus which may be used

25 for the carrying out of -tny process has the
great advantage over other apparatus ope rap-
ing with high temperatures that it avoids the
necessity for stirring mechanism to prevent
burning of the fluid and that on account of

30 its simplicity it can be very cheaply made and
is substantially incapable of getting out of
order.

Though I have, described with great particu-
larity of detail a process embodying my in-

35 vention and an apparatus suitable for the car-
rying out of tb& process, yet it will be under-
stood that the process described may be modi-
fied by thube skilled in the art without, depar-
ture from the invention and that a great va-

40 riety of apparatus may be employed in the car-
rying out of the process.

The tube a can of course be bent or wound
in various ways and may be made of any de-
sired material which may seem suitable.
5 J claim as* my invention

1. The process of sterilizing fluids which are
very sensitive to heat, which consists in heat-

ing the fluid to a temperature sufficiently high
to completely sterilize it, but for such a short
time as to avoid modifying its original consti- 50
tution and properties, substantially as and for
the purpose set forth.

2. The process of sterilizing fluids which are
very sensitive to heat, which consists in im-
parting to the fluid a very high velocity, heat- 55
ing it highly above its boiling-point,and imme-
diately cooling .it, substantially as and for the
purpose set forth.

3. The process of sterilizing fluids which arc
sensitive to heat, which consists in passing the 60
fluid in a comparatively small stream into con-
tact with a highly-heated medium, and there-
by heating it above its boiling-point so that its
complete sterilization takes place, and then
cooling it by bringing it into contact with a 65
cooling medium before its original constitu-
tion and properties are changed.

4. The process of sterilizing fluids which are
sensitive to heat, which consists in causing the
fluid to pass at a high velocity along a conduit, 7
and at one point in its passage subjecting it
while in motion to the action of a high degree

of heat, so that the fluid is raised well above
its bojling-point, and then subjecting it to a
cooling action before the action of the heat lias 75
been continued long enough to change the
original properties of the fluid.

5. Theprocessof sterilizingmilk which con-
sists in heati ng the same to a temperature above
its boiling-point to completely sterilizeit, and 8c
then cooling it before its proper constitution

is modified.

6. The process of sterilizing milk which con-
sists in heating the' same to a temperature con-
siderably above its Jx>iling-point for a brief 85
period, and then immediately coolingthe same.

In witness whereof I have hereunto signed
my name in the presence of two subscribing
witnesses.

CORSTIAAN DE JONG.

Witnesses:

W. F. TROOST.
PAUL STAAL.

0. C. PALMEE.
PEOCESS OF STERILIZING MILK.
APPLICATION FILED FEB. 18, 1907.

963,244.

Patented July 5, 1910.

UNITED STATES PATENT OFFICE.

CASSIUS CLAY PALMER, OF CRANFORD, NEW JERSEY. ASSIGNOR TO MARTHA ELLA
PALMER. OF CRANFORD TOWNSHIP. UNION COUNTY, NEW JERSEY.

PROCESS OF STERILIZING MILK.

963,244.

Specification of letters Patent. Patented July 5, 1910.

Application filed Febiuaiy 16, 1907. Serial No. 357,670.

To all whom it may concern:

Be it known that I, CASSIUS CLAY PALMER,
a citizen of the United States, and a resi-
dent of Cranford, in the county of Union
5 and State of Xew Jersey have invented
certain new and useful Improvements in
Processes of Sterilizing Milk, of which the
following is a specification.

This invention relates to an improvement

10 in the process of sterilizing milk, the object

being to destroy the germs of decomposition

or disease commonly present in unsterilized

milk.

The invention consists in the improved
15 process set forth in and falling within the
scope of the appended claims.

In order to destroy the germs such as
above recited, I have found that it is de-
sirable to heat the milk to a temperature
20 upward of 167 F., and furthermore, that
it is desirable that the entire body of milk
be subjected to heat at the same time; that
is to say, no portion or particle of the milk
should be left unheated, while it is further
25 desirable that the milk should not reach
the boiling point.

In carrying out my invention I pass a cur-
rent of 'heated air to the body of milk and
preferably force such air through the milk
30 by pressure or suction, so that the body is
agitated and the heated air well distributed
therethrough, thus resulting in the complete
and uniform heating of the entire bulk.

In the accompanying drawing I have
35 shown one form of apparatus by means of
which my invention may be carried into ef-
fect, but it will of course be understood that
other forms of apparatus may be employed
in the performance of the process.
40 In the accompanying drawings A indi-
cates a heater, B a receptacle containing the
body or bulk of milk, and C indicates a com-
pressor. The heater A, which may be of
any suitable construction of stove, furnace
45 or the like, has therein an air pipe, pref-
erably in the form of a coil indicated at 5,
and provided with an open end portion 0,
enlarged or flared and which, if desired, may
be covered with a screen 7 of fabric or
50 other suitable material for the purpose of
preventing the entrance of dust and the
like. This coil is connected with the re-
ceptacle B by means of suitable pipe connec-
tions 8, leading into the receptacle and ter-
55 minating preferably in a coil 9 provided

with air outlets or perforations 10. The
receptacle B and the compressor C are also
connected by the air pip 11 and such com-
pressor is preferably in the nature of a
suction device exerting a drawing or suction 00
effect upon the body of milk sufficient to
draw the heated air which passes through
the heating coil and the connection 8, to
the coil 9, and thence through the openings
10 into the body of milk. This action of 05
the compressor in drawing the heated air
through the orifices or perforations 10 in
the coil tends to draw such air upward
through the body of milk and thus cause the
agitation or bubbling of the milk. As the 70
compressor is started the air from over the
milk will be exhausted and a vacuum pro-
duced. At the same time the heater is in
operation and the coils of the interior of
such heater raised to the desired temperature 75
necessary to sterilize the air as it passes
through the pipes. The vacuum in the milk
receptacle or tank draws the air through
the pipes between the heater and the tank,
thus causing the agitation before described 80
and at the same time the heat of the air
assists in raising tfte temperature of the
milk to the desired degree to insure" steriliza-
tion. It is obvious that by this process it
will be impossible for any portion of the 85
milk to escape contact with the temperature
necessary to cause the sterilization.

If desired, the receptacle B may be placed
in an auxiliary heating device such as a
sand bath D, and the pipe connection be- 90
tween the heater and the receptacle pro-
vided with a thermometer 12.

In the present invention I do not limit
myself to drawing air through the milk by
suction, for any other arrangement may be '&
employed for passing the air through the
body of milk.

After sterilizing the milk should be
cooled as rapidly as possible and any suit-
able means may be employed for this pur- 10
pose.

Having thus described my invention, what
I claim as new and desire to secure by Let-
ters Patent is :

1. The process of sterilizing milk, which 106
consists in passing fine streams or globules

of air heated to a sterilizing temperature
through a body of milk for a period of time
sufficient to render the milk sterile.

2. The process of sterilizing milk, which 110

063,244

consists in placing a body of milk in a
closed container, forcing a body of air heat-
ed to approximately 150 F. through the
body of milk, the air being broken up into
fine streams or globules in passing through
the milk so as to come in intimate contact
with the milk particles, and creating a cir-
culation of the air through the container.

In testimony whereof I have hereunto
signed my name to this specification in the 10
presence of two subscribing witnesses.

CASSIUS CLAY PALMER.

Witnesses :

R. B. CAVANAGII,
Jos. J. PIEUAXRO.

0/\ r v t
J b , ; 2 v.

t. WltiWfcft.

PEOCESS FOE STERILIZING MILK AND MILK PRODUCTS,
APPElCATION TILED SEPT. 12, 1910.

1,006,992.

Patented Oct. 24, 1911.

UNITED STATES PATENT OFFICE.

1,006,992.

EMIL WIENER, OF VIENNA, AUSTRIA-HUNGARY.
PROCESS FOR STERILIZING MILK AND MILK PRODUCTS.

Specification of Letters Patent. Patented Oct. 24, 191 1.

Application filed September 12, 1910. Serial No. 581,615.

To all ii'Tiom it may concern:

Be d known that I, .EMIL WIEXERJ doctor
of medicine, subject of the Emperor of Aus-
tria-Hungary, residing at Vienna, in the
5 Empire of Austria-Hungary, have invented
certain new and useful Improvements in the
Process for Sterilizing Milk and Milk Prod-
ucts, of which the following is a specifica-
tion, reference being had therein to the ac-

10 companying drawing.

The sterilization of liquids and in par-
ticular of milk by the employment of ozone
or ozonized air is already known; in ac-
cordance with the methods heretofore known

15 the milk or other liquids to be sterilized
are treated either by conducting them into
a sieve and filling the chamber into which
the drops or jets fall with ozonized air, or,
ozonized oxygen is emulsified with the liquid

20 to be atomized and conducted wi<h an excess
of ozone into bottles. These hitherto known
processes do not give the desired results
more particularly as regards the special pur-
poses of sterilizing milk because, as experi-

25 ments have demonstrated, an effective ster-
ilization of the milk by ozone, while simul-
taneously avoiding any destruction of the
organic constituents, can only be effected
when the milk is exposed to the ozone in a

SO very finely divided state and provided also
that this action is restricted to a short pe-
riod, and further no ozone must remain in
the liquid.

The process, forming the object of the

36 present invention is based upon the knowl-
edge referred to above that the milk sub-
jected to the action of the ozonizing air in
an extremely finely divided or atomized con-
dition must, if the good properties of the

40 milk are not to be endangered, be only
subjected to this action for a short time
and this reaction must also be followed by
an aerating process by means of which the
particles of ozonized air remaining in the

46 milk are eliminated and any alterations in
the taste and smell experienced by the milk
during the ozonizing removed.

As regards the aerating process it may b-
mentioned that it is already known to fret;

60 milk sterilized by the boiling process from
the_ taste of boiling which it acquires by
aerating it with sterilized air; it is. how-
ever, novel to combine this aerating process
with the ozor izing'process and thereby elim-

55 inate the ozonizing taste from the milk and

simultaneously to prevent ozonized air par-
: tides from remaining in the milk.

Figures 1 and 3 of the accompanying
I drawing illustrate two forms of apparatus

suitable for effecting the- sterilizing and cle- ' fin
j odorizing processes in accordance with the
1 invention. Fig. 2 shows a modified form
of a part of the apparatus.

In the form of apparatus illustrated in
Fig. 1 the milk is sprayed under pressure 65
through the spraying nozzle o into a coni-
cally flaring chamber n thereby drawing in
with it the ozonized air supplied through the
socket m. .By the action of the ozone on
the finely divided milk the latter is steril- 70
ized and then flows over the trickling sur- '
faces -t arranged in a second vessel a; upon
these surfaces it comes into intimate con-
tact with the sterilized fresh air blown : in
in counter current through the conduit r or 76
drawn in through the conduits s thus caus-
ing it to lose the foreign flavor acquired
through the ozonizing whereupon it flows
off in a deodorized condition through the
socket h. go

The flow of the ozonized air to the steril-
izing chamber n can be produced by any
suitable mechanical means, such for example
as by a special suction or forcing apparatus,
instead of by the suction effect, of the spray- 35
ing nozzle o. The contact of the milk with
the sterilized air can also be effected by run-
ning the milk through the vessel b shown
in Fig. 2, in which a large number of collect-
ing and overflow plates i k are arranged, the 90
sterilized milk flowing over them in thin
layers while the sterilized air is drawn or
forced through the vessel b in the same or
the opposite direction.

Instead of drawing the ozonized air 95
through the milk under pressure as in the
method of operating described above, the
Arrangement may be inverted by drawing
the milk through the ozonized air supplied
under pressure by means of the atomizing
nozzle. Or again both the ozonized air and
the milk to be sterilized can be supplied to
'lie mixing and pulverizing nozzle under
pressure. This arrangement, in which the
suction and atomizing of the milk are effected 105
by the .suction effect of the jet of compressed
air .surrounding the mixing- nozzle, presents
the advantage that the mixing of the jet of
milk with the ozonized air is rendered ex-
tremely intimate and efficacious. The aera- no

300

1,006,992

tion following the ozonizing can also be
effected in the sterilizing vessel in the fol-
lowing manner: The sterilized air is blown
through the liquid accumulating on the bot-
5 torn of the vessel and continually passing
off through an overflow or siphon, after
which it leaves the ozonizing vessel together
with the ozonized air through a flue ar-
ranged above the level of the liquid.

10 In Fig. 3 an apparatus enabling this mod-
ification of the process to be carried out is
illustrated diagrammatically in section. The
whole of the operation here takes place in
the vessel d which is normally closed and

15 through the walls of which a number of tu-
bular conduits pass; the ozonizfd air under
pressure is conducted through the conduit
m, to the nozzle w and draws in with it the
milk which is supplied through the con-

20 duit q to the interior of the nozzle v and this
milk either in the nozzle itself or by means
of suitable atomizing appliances of a known
kind arranged in front of the nozzle is atom-
ized so as to form a mist the fine bubbles of

25 which are subjected to the action of the
ozonized air. The liquid which reforms
by the assemblage of the mist bubbles col-
lects in the lower part of the vessel d and
is conducted away through a suitably ar-

30 ranged siphon z in such a manner that it is
maintained at an approximately constant
level in the reservoir d. A perforated tube
/ is arranged at the bottom of the vessel d
and connects with a conduit g supplying

35 sterilized air; through its perforations ster-
ilized air is forced in a number of small jets
through the milk which is maintained at
a certain level. By this means the milk is
deodorized and any ozonized particles of air

40 remaining in it are carried off so that their
continued action upon the milk is avoided.
Tbe sterilized air then passes out of the ves-
sel d together with the ozonized air through
an outlet pipe u arranged above the level

45 of the liquid.

The milk thus treated presents only a
fraction of the number of bacteria originally
contained in it and is characterized in par-

ticular by the absence of all pathogenic
teria (in particular tubercular bacilli) and
alsd by its almost completely natural taste.

The process can of course also be utilized
for creams of greater or less density and also
for. milk by-products.

Having now particularly described arid
ascertained the nature of my said invention
and in what manner the same is to be per-
formed, I declare tha(j what I claim is :

1. The process for sterilizing milk and
cream by ozone, which consists in exposing
the liquid to the ozonized air in an atom-
ized form and then subjecting the same 1 to
an aerating process and removing the ozon-
izing taste and simultaneously preventing
any particles of the. ozonized air from re-
maining in the liquid.

2. The process for sterilizing milk or
cream by ozone, which consists in exposing
the liquid to the ozonized air in an atomized
form and then subjecting the same to an
aerating process and removing the ozonizing
taste and simultaneously preventing any
particles of the ozonized air from remaining
in the liquid, the sterilizing and deodorizing
of the liquid taking place m the same vessel.

3. The process for sterilizing milk and
cream by ozone, which consists in exposing
.the liquid to the ozonized air in an atomized

form and then subjecting the same to an
aerating process and removing the ozonizing
taste and simultaneously preventing any
particles of the ozonized air from remaining
in the liquid, the sterilizing and deodorizing
of the liquid taking place in the same vessel,
conducting the sterilized air in jets through
the liquid collecting in the lower part of the
ozonizing vessel and conducting away the
ozonized and sterilized air from a point
above the level of the liquid in said vessel.

In testimony whereof I hereunto affix my
signature in presence of two witnesses.

EMIL WIENER.

Witnesses :

FRIEDRICH BINDEI,

At'GUST FCGGER.

NV - '

J. DESMAROUX.

PROCESS AND APPARATUS FOR STERILIZING MILK AND OTHER ORGANIC LIQUIDS.
APPLICATION FILED MAE. 26, 1908.

1,036,806. Patented Aug. 27, 1912.

~~ /*

N c

INVENTOR :

UNITED STATES PATENT OFFICE.

JOSEPH DBSMABOUX, OF PARIS, FRANCE.
PROCESS AND APPARATUS FOR STERILIZING MILK AND OTHER ORGANIC LIQUIDS.

: 1,036,806.

Specification of Letters Patent, Patented Aug. 27,1 912.

Application filed March 26, 1908. Serial No. 423.470.

To all whom it may concern:

Be it known that I, JOSEPH DESMAROUX,
a citizen of the Republic of France, residing
in Paris, France, have invented a certain
5 new and useful Process and Apparatus for
Sterilizing Milk and other Organic Liquids,
of which the following is a specification.

The present invention aims to sterilize
milk and other organic liquids in such a way
10 as to completely free them from pathogenic
or other germs, without altering the taste,
color, appearance and properties of the
liquid.

The process in its most specific form in-
15 eludes the following three successive opera-
tions :

1. The milk is finely subdivided and

brought into the presence of an active gas,

i i i

such as oxygen or ozonized air, which comes

20 in contact with all the particles of the sub-
divided mjlk, thus preparing for the final
sterilization of the milk and rendering it
much easier. By this operation the milk
becomes very sensitive and very permeable

25 by the heat, which is the final agent em-
ployed in the sterilization.

2. The milk thus prepared is then freed
from the gas remaining in it, not only from
the active gas employed in the first opera -

30 tion, but also of any other gas which may
have been previously in solution in the milk.
This withdrawal of the gases takes place at
a <,emperature about 15 to 30 C., under the
action of a vacuum, the pressure being re-

35 duced to about 10 millimeters of mercury.
This operation is continued to the point
where a small quantity of. the liquid is re-
moved by distillation or evaporation so as to
show that the milk has been freed of all

40 gases and volatile products which were in it.
It is also important that the milk to be ster-
ilized by heat in the third step of the opera-
tion explained below, shall contain no trace
of gas which might under the action of heat
5 seriously modify the taste and chemical con-
stitution of the milk.

3. The milk prepared as above explained
is then sterilized by heating. The heating
takes place while the milk is maintained out
of contact with any air or gas whatever.
Nevertheless the circulation of the milk in
the, heating apparatus is effected l;y exerting
upon one .side of the body of milk a pressure
of at least, one kilogram per square centi-
meter, and by producing on the oilier side

of the body such a vacuum as to effect the
flow of the milk by reason of the difference
of pressure. But the fluid pressure trans-
mitted to the milk in the direction of its
movement, is exerted through the interme- 60
diation of a membrane which follows tin-
surface of the milk introduced into a suit-
able reservoir ; so that the compressed fluid,
gaseous or otherwise, cannot mix with the
milk and become dissolved therein. Under 65
these conditions the temperature may be
raised to 110 to 120 C., which is necessary
to obtain a complete sterilization.

This process of sterilization of milk (or of
other organic liquids) is specifically dis- 70
tinguished therefore from known processes,
in that the milk is heated to a temperature
of 110 to 120 C., under the action of a
pressure of about one kilogram per squ'ap.
centimeter produced by a fluid which is <nbt/. 75
in contact with the milk under treatment,'
the milk having been, before heating
brought to as fine a state of division as prac-
ticable, and submitted to the action of an
active gas to prepare it for the sterilization, 80
and the operation of sterilization being ef-
fected however 011 milk absolutely free from
any gas whatever, because such gases have
been removed to the point where distillation
commences in a vacuum, but distillation be- 85
ing stopped only when a little of the liquid
is vaporized and condensed.

The following description, with reference
to the annexed drawing, will explain the
means of realizing the process above rle- 90
scribed.

Figure 1 is a schematic view of the com
plete apparatus; Fig. 2 is a section of the
vessel G at right angles to the section there-
of shown in Fig. 1. 95

The milk is subjected to the first opera-
tion, the treatment in a fine state of division,
by" an active gas in the elevated receptacle
C, which carries near its upper end a per-
forated disk a upon which the milk to be 100
treated is admitted by a tube i under the ac-
tion of a vacuum which is produced through
a tube with a valve c. The tube / connects
at its lower end with a measuring receptacle
B, which is tilled with milk from a recepta- 105
cle A having a cock as. The milk drawn
through the tube / spreads over the surface
of the disk a and falls in fine drops through
the perforations of this disk into the space
below. While the milk is falling thus in a 110

1,036,806

state of perfect division through the recepta-
cle C, it is subjected to the action of an
active gas, oxygen or ozonized air, which
is admitted through a tube having a cock b.
6 The milk then runs by way of a tube pro-
vided with a cock e to the receptacle D.

It is in the receptacle D that the milk
is freed from gas. It is also in this recepta-
cle that a pressure is exerted on the surface
10 of the liquid to effect its circulation in the
apparatus for sterilizing by heal. The re-
ceptacle D has within it a flexible extensible
membrane k of accordion type; the edge of
the upper rim being fixed to the inner wall
!5 of the receptacle D. A coiled spring r is
fixed at one end at the center of the said
membrane, and at the other end to the upper
end of the receptacle D. A tube having a
cock / serves for the admission of a fluid
2Q under pressure. Two conduits g h which
communicate with each other, and 'which
communicate respectively with the two cham-
bers D 2 and D', which are separated by the
flexible membrane, serve to equilibrate the
25 pressure of these two chambers. These two
conduits g h communicate with a condensa-
tion apparatus E.

From the bottom of the receptacle D a
tube o runs out, through which the milk is
30 passed to conduct it successively to the ster-
ilization apparatus and to the withdrawal
apparatus I.

The removal of the gas carried in the milk
contained in the receptacle D, is effected by
35 means of a vacuum produced in the bottom
of the condensation apparatus E through a
tube having a valve p therein, at a low tem-
perature (15 to 30 C.), and the operation
is pushed so far that there is condensed in
40 the apparatus E a little of the liquid, show-
ing the vaporization of the milk contained
in D. The condenser is of the ordinary
tubular type, the gas being condensed in the
tubes by a cooling liquid circulating about
45 the tubes. This assures certainly that there
shall no- longer remain in the milk any gas
or volatile particles. The products of dis-
tillation which condenses in the apparatus
E are collected in the following Way : The
50 condenser E communicates at its lower end
through a conduit provided with a valve d
with a small reservoir q provided with a
needle valve m and with a draw-off cock n.
The liquid being collected in q after the
55 opening of the valve d, the valve d is then
closed and m and n are then opened and the
condensed liquid runs out into a vessel .
When this takes place the valve j in the
lower end of the tube o is opened and fluid
60 pressure is exerted by opening the valve /
leading into the receptacle I>. Thus (he
milk is made to circulate in the apparatus
for sterilizing by heat. The membrane A, of
rubber or other suitable material, is pressed
65 downward in the receptacle D, remaining

in contact with the liquid, so that the latter
finds itself submitted on one side to the
pressure necessary to produce the circula-
tion of the liquid during heating, without
being able to produce any phenomenon of
ebullition. This renders the operation ab-
solutely harmless, so that there is no altera-
tion of the milk or modification of its chemi-
cal composition. When the membrane k,
which serves to isolate the milk from the
compressed fluid by which it is circulated,
reaches the bottom of the receptacle D and
expels practically all of the milk under con-
stant pressure, the compressing fluid is
stopped and withdrawn, the spring r again go
lifts the membrane k, and the receptacle D
can receive a new charge of liquid.

The sterilization apparatus may be of any
known or suitable type. In the drawing it
is supposed to be composed of a heater H 85
and a temperature interchanging apparatus
G. The latter is composed substantially of
vertical boxes formed of frames G' sepa-
rated by plates G 2 , the whole held together
by ties v. The boxes G' G 2 formed by the 9^
frames of the plates, communicate in pairs
through small tubes with the outer boxes
y y' at top and bottom, so that there is
a circulation of the colder milk in one direc-
tion and the warmer milk in the opposite 95
direction, with only thin walls between the
two streams, so as to permit an interchange
of heat between the two streams. The lower
one of the outer boxes, y, is connected to the
receptacle D, and the upper one, y', commu- 100
nicates through the tube 2 with the heater
H. The milk is thus circulated through the
boxes y and y' going to the heater. The
milk passing out of the heater passes
through a tube z', a. box w, and the alterna- 105
tive passages in the interchanger G' to the
box w', and thence through the tube o' to
the bottling apparatus. The two streams
passing through the interchanger G' with
only the plates G 2 between them, partly ex- no
change their temperatures, so that the in-
coming milk is warmed and the outgoing
milk cooled.

The heater II is composed of tubes in two
groups connected respectively to the tubes nr>
z and z' ', and each group communicating
with the other at the opposite end of the
heater, so as to provide for circulating the
milk and heating the same, the heating
tubes being in a closed receptacle for hot 120
water or other heating medium. After
sterilization and cooling in the inter-
changer G, the milk passes to the bottling
apparatus I.

What I claim is: 125

1. The sub-process in the sterilizing of an
organic liquid, which consists in first treat-
ing it with an active gas and then removing
all volatile matter held in solution in such
liquid by means of a vacuum and at a low 130

1,036,806

temperature, carrying the operation to the
point of vaporization of a small quantity
of the liquid.

2. An apparatus for use in sterilizing an
organic liquid, comprising means for finely
dividing the liquid and subjecting it to an
active gas, means for subjecting the liquid
to a vacuum at a low temperature to remove
all volatile matter held in solution, and
means for finally heating it to between 110
and 120 degrees centigrade.

3. An apparatus for sterilizing an organic
liquid comprising, means for finely dividing
the same, and means for subjecting it in
such finely divided state to an active gas,
in combination with means for subjecting
the liquid to a vacuum at a low temperature
to volatilize all matter held in solution
therein.

4. An apparatus for sterilizing an organic
liquid comprising -means for finely dividing
the same, and means for subjecting it in*
such finely divided state to an active gas,
in combination with means for subjecting
the liquid to a vacuum at a low tempera-
ture to volatilize all matter held in solution
therein, and means for subjecting it to fluid
pressure without contact with the pressure
medium and heating it to between 110 and
120 degrees centigrade.

In witness whereof, I have hereunto
signed- my name in the presence of two sub-
scribing witnesses.

JOSEPH DESMAROUX

Witnesses :

H. C. COXE,
GABRIEL BEIXIARD.

2 5

1,05*0,701

C. W. VOLNEY, DEC'D.

8. L. 0. VOLHEY, EXEOUTEIX.
PROCESS OF STERILIZATION OF LIQUIDS,

APPLICATION FILED NOV. 14, 1908.

1,050,707.

Patented Jan. 14, 1913.

\- FIP.,, n >N. o.i.-.

UNITED STATES PATENT OFFICE.

CARL WALTER VOLNEY, OF KEYPORT, NEW JERSEY; SARAH L. G. VOLNEY EXECUTRIX

OF CARL WALTER VOLNEY, DECEASED.

PROCESS OF STERILIZATION OF LIQUIDS.

1,050,707.

Specification of Letters Patent. Patented Jan. 14, 1913.

Application filed November 14, 1908. Serial No. 462,612.

To all whom it may concern :

Be it known that I, CARL W. VOLNEY,
a citizen of the United States, residing in
Keyport, in the county of Monmouth and
5 State of New Jersey, have invented certain
new and useful Improvements in Processes
of Sterilization of Liquids, of which the fol-
lowing is a specification.

The object of the present invention is to

10 provide a process for the effective and com-
plete sterilization of liquids by the treat-
ment of the liquid with a gas and subse-
quently washing out the gas from the treat-
ed liquid with another gas.

15 This invention is particularly applicable
to the sterilization of milk by the use of a
relatively small quantity of a germicide sub-
stance, and which process will also effec-
tively and completely destroy not only all of

20 the infusorial and bacterious or germ-like
matters of the treated milk but will also
completely remove from the substance the
germicide, employed and at the same time
will not injure or affect in any manner the

25 treated milk.

Although this invention may be used in
the sterilization and treatment of various
liquids yet its application to the steriliza-
tion of milk will be described in detail.

30 It is well known that infusorial organisms
in milk are destroyed by heating and boil-
ing, but it has also been found that effective
sterilization requires a high degree of heat
sustained for a considerable length of time

35 and under such treatment denaturation and
coagulation of protein matter, evaporation
of volatile constituents and other undesir-
able changes are produced in the milk so
that sterilization and disinfection at lower

40 temperatures has always been held desir-
able. And it is also well known that by
the application of antiseptic germ destroy-
ing matter to the milk sterilization may be
effected at lower and at ordinary tempera-

45 tures but that the use of such matters is
limited and prohibited in a great measure
by custom and law whenever any trace of
the sterilizing or disinfecting matter re-
mains in the milk imparting to the latter

50 injurious or disagreeable qualities. From
these considerations it follows that the ap-

plication of germicide material to milk de-
pends upon the non-injurious character of
the germicides if there is any trace of thest
left in the milk after sterilizing, and on the 55
condition of being completely removed from
the same_ after sterilization. It is conse-
quently indicated by these considerations,
that the germicide or disinfecting matter
for the milk should be of a gaseous or suffi- 60
ciently volatile character, so that it can be
removed readily after sterilization, and that
it should not have v.uj deleterious effect on
the milk during its reaction on the infusorial
organisms. 65

Although the hereinbefore mentioned in-
fusorial matter consists usually of an in-
finite number of individuals, it would form,
if all these individuals were collected, but
an infinitely small portion of the mass: and 70
it follows that a correspondingly small quan-
tity of germicide necessary for its destruc-
tion would be likewise required. It is, how-
ever, known that the quantities of germ
destroying matter with which organic ma- 75
terial is usually treated, is greatly in excess
of the quantity actually needed for the de-
struction of the comparatively small quan-
tity of infecting or decomposing matter;
and it will thereon be found, that this excess 80
of germicide is used because, by the methods
at present in use, the destroying medium
could not be brought in thorough contact
therewith throughout the proportionately
large volume of matter to be sterilized. 85

It is the purpose of my invention to over-
come these difficulties ; to reduce the quan-
tity of the germ-destroying matter on a
rational basis, and to render it effective at
the same time; and finally, after having ef- 90
fected the desired sterilization, to remove
all traces of the disinfecting matter from
the milk. To that end, I first diffuse a com-
paratively very small mass of carbon mon-
oxid in a proportionally very large quan- 95
tity or volume of a suitable indifferent gas,
preferably atmospheric air, and then treat
the milk with this volume of prepared air,
causing it to pass through the liquid as
many times as appears necessary to affect 100
and destroy all the noxious infusorial mat-
ter. By these means, the intended contact

1,O5O,707

filtered and sterilized air containing a very
small quantity of carbon monoxid relative
to the quantity of the milk to be treated, re-
peatedly forcing such germicide laden air
through and into intimate contact with the
entire mass of the milk, and thereupon re-
moving said gases from the milk by pass-

ing filtered and sterilized air through the
same.

GAEL WALTER VOLNEY.

Witnesses :

GEORGE W. BROWN,
HATTIE P. SIMMONS.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents

Washington, D. C."

1,081,483.

C. E, BONINE.

PROCESS OF STERILIZING MILK.

APPLICATION TILED DEC. 17, 1912.

Patented Dec. 16, 1913.

4 SHEETS-SHEET 1.

C. E, BONINE.
PROCESS OF STERILIZING MILK.

APPLICATION FILED DEO. 17, 1912.

1,081,483.

Patented Dec. 16, 1913.

4 SHEETS-SHEET 2.

1,081,483.

C. E. BONINE.
PROCESS OF STERILIZING MILK.

APPLICATION FILED DEC. 17, 1012.

Patented Dec. 16, 1913.

4 SHEETS-SHEET 3.

1,081,483.

C. E. BONINE.

PROCESS OF STERILIZING MILK.

APPLICATION FILED DEO. 17, 1012.

Patented Dec. 16, 1913.

4 SHEETS-SHEET 4.

CharlesjE.Boniue,

UNITED STATES PATENT OFFICE.

CHARLES E. BONINE, OF PHILADELPHIA, PENNSYLVANIA.
PROCESS OF STERILIZING MILK.

1,081,483.

Specification of Letters Patent. Patented Dec. 16, 1913.

Application filed December 17, 1912. .Serial No. 737,195.

To nli whom it may concern :

Be it known that I, CHARLES E. BOXINE,
of Philadelphia, in the county of Philadel-
phia and State of Pennsylvania, have in-
5 vented certain new and useful Improve-
ments in Processes of Sterilizing Milk,
whereof the following is a specification, ref-
erence being had to the accompanying draw-
ings.

10 It is well known that the taste and odor
of milk are due, in a large measure, to the
dissolved gases contained therein. Proc-
esses, as now practised^or sterilizing milk
' result in the separation of these gases from

15 the milk which imparts thereto a boiled
taste and a peculiar odor, both of which are
objectionable to the consumer.

An object of the present invention is to
provide a process whereby milk may be

20 thoroughly sterilized without this resulting

separation of the gases contained therein

from the milk, and whereby the desired

taste and odor of the milk are maintained.

A further object of the invention is to

25 provide a process wherein the milk may be
.sterilized in the containers in which it is to
be handled, or stored, which process pre-
vents a separation of the gases from the
milk, either during sterilizing or during the
subsequent cooling of the milk.

These and other objects will in part be
obvious, and will in part be hereinafter
more fully disclosed.

In the drawings, which show one form of

35 apparatus for carrying out my improved
process, Figure I. is a plan view showing an
apparatus wherein the milk may be placed
in separate containers and sterilized by my
improved process and subsequently cooled.

40 Fig. II, is a side view of the same, the oper-
ating shaft and the blower being omitted.
Fig. Ill, is a transverse sectional view show-
ing the apparatus for cooling the containers
in end view. Fig. IV, is a longitudinal hori-

45 zontal sectional view through the steriliz-
ing chamber. Fig. V, is an end view of the
sterilizing chamber. Fig. VI. is a sectional
view on the line VI, VI, of Fig. I. Fig.
VII, is an enlarged sectional view showing

50 one of the containers and the supporting
frame therefor. Fig. VIII, is a view show-
ing one of the containers filled with milk,
in accordance with my invention.

The process consists generally of heating

the milk to a temperature somewhat in ex- 55
cess of 100 C.. long enough to destroy the
bacteria, or to a higher temperature, ap-
proximately 130 C., until the spores are
destroyed, and the maintaining of a surface
pressure on the milk during the entire ster- 60
ilizing of the same, which exceeds the vapor
pressure of the milk, whereby the gases con-
tained in the mill: are prevented from sepa-
rating therefrom. According to my process
this surface pressure on the milk is secured 65
by placing the milk in closed containers in
which the milk is heated to sterilizing tem-
perature and subsequently cooled. During
the heating of the container and the con-
tents, there occurs an expansion of the milk 70
and the dissolved gases, an expansion of the
air in the container over the milk, and also
an expansion of the material forming the
container, that is the volume of the con-
tainer. If the volume of air in the con- 75
tainer be rightly proportioned, the result-
ing pressure of the air on the surface of the
milk will exceed the vapor pressure of the
milk. I have found in practice that when
the container is filled at about 20 C. and at 80
atmospheric pressure, it should be filled to
from 85% to 92% of its full capacity. The
amount of milk placed in the container
varies with the material of the container.

Referring to the apparatus shown in -the 85
drawings, the process will be described in
further detail, it being understood, however,
that the present apparatus is described
purely for the purpose of a better under-
standing of the process set forth in the ap- uo
pended claims, and in no wise restricts or
limits the scope of my invention.

In Fig. I, of the drawings, I have shown
a sterilizing apparatus consisting of a steri-
lizing chamber 1, which is preferably cylin- 95
drical in shape. This sterilizing chamber
is formed with a head 2, which is fixed
thereon, and a head tfj similarly secured to
the sterilizing chamber, and having a door
4. hinged at 5, to the head, so that the steri- 100
lizing chamber may be readily opened or
closed. This door 4, is sealed when it is
closed and is held closed by locking bolts 6,
of the usual construction. A shaft 7, ex-
tends through the head 2, into the sterilizing 105
chamber. This shaft is rotated from the
main driving shaft 8, which may be oper-
ated from any suitable source of power.

1,081,483

Inside of the sterilizing chamber are two
V-shaped tracks 9, 9, on which is adapted to
roll \a carriage 10, mounted on suitable
wheels 11. This carriage consists of a suit-
6 able frame on which the wheels 11, 11, are
mounted, and carried on the frame is a tray
12, which is pivoted to tL . supporting frame
of the carriage. These pivotal supports are
in the form of trunnions, which extend

10 through their bearings and each is provided
with a cross-arm 14. This tray for the con-
tainers is so proportioned that it may rotate
in the carriage in the supporting bearings
therefor. The containers 15, as herein

15 shown, are of glass, and of the usual form.
The containers are adapted to be placed on
their sides in suitable wire pockets 16,
formed therefor, and are held in place by a
similar wire cover 17, which is hinged at

go one side, as at 18, and is held closed on the
containers by suitable latches 19. (See Fig.
VII.) When the containers are placed in
the tray formed therefor, as above noted,
and the wire cover closed on the same, they

25 may be rotated with the tray.

The shaft 7, which extends into the steri-
lizing chamber, is formed with a forked
clutch 20. When the carriage is rolled into
the sterilizing chamber, the cross-arms 14,

30 are caused to engage the clutch 20. The
door 4, is formed with an abutment 21,
which lies adjacent the opposite trunnion 13,
of the carriage, and holds the cross-arms 14,
in the clutch 20. By the rotating of the

35 shaft 7, the tray holding the containers will

be rotated in the carriage.

. The sterilizing chamber, as herein shown,

is heated by steam pipes 22, and 23, which

extend lengthwise of the chamber. The

40 pipe 23, is formed with openings on its up-
per face, which are directed so that when
steam is admitted to the pipe, the jets are
directed slightly outwardly toward the inner
wall of the sterilizing chamber and away

45 from the container held on the tray. The
steam pipe 22, is formed with openings in
the lower face thereof, which are directed
so that the jets of steam issuing therefrom
will be directed against the inner wall of the

50 sterilizing chamber and away from the con-
tainers. Steam is admitted to the pipes 22,
and 23. from a pipe 24, having a controlling
valve 25, therein. The steam may be ex-
hausted from the chamber through a pipe

55 2G, connecting with each end thereof, and
the pressure in the chamber may be con-
trolled by a hand valve 27.

The container is closed by the usual form
of cap, which may be held thereon in any de-

60 sired way. As herein shown a retaining
bail is used which clamps the cap to the con-
tainer. Other devices may, however, be
used for this purpose, and it is with this
understanding that I refer to the container

65 hereafter as sealed.

The sterilizing apparatus is mounted ad-
jacent one end of a main supporting bed 28,
and the cooling apparatus is mounted adja-
cent the other end thereof. This cooling
apparatus consists of a frame 29, carrying 70
V-shaped tracks 30, on which the carriage
for the containers may roll. A track 31,
may be also utilized for conveying the car-
riage from the sterilizing chamber to the
cooling frame. When the carriage is placed 75
on the cooling frame, the cross-arms 14, en-
gage the clutch 32, carried by the shaft 33,
mounted in suitable bearings on the main
supporting frame 28. This shaft 33, is
driven . through suitable connections with go
the main shaft 8. In this position, the tray
may be rotated in the carriage, while the
containers are being cooled. The present
apparatus is especially adapted for cooling
containers made of glass, and I have, there- 85
fore, utilized in connection with the cooling
apparatus, a blower 34, which is mounted
on the main shaft 8, and is of the usual
type. A blast of cool air may be delivered
through a suitable connecting casing to a de- 90
livering nozzle 35, and from the delivering
nozzle 35, against the containers in the ro-
tating tray. It will be noted that the con-
tainers are so placed in the tray that they
are rotated in planes extending longitudi- 95
nally of the containers, and, therefore, the
milk contained therein will be thoroughly
agitated.

In carrying out my improved process, the
milk to be sterilized is given a preliminary 10
cooling to remove the animal heat, and is
then placed in the containers in which it is
to be stored or handled. These containers
are filled within a certain percentage of the
container volume. If the container is of ^5
glass, it is filled between 90 c /o and 92% of
its volume. The bottles or containers are
then secured on the frame or tray 12, and
the carriage is run into the sterilizing cham-
ber. The door is closed and sealed and the no
main shaft operated at a slow speed of pref-
erab y 100 revolutions per minute. This ro-
tat.-.g of the shaft will cause the bottles
or ontainers carried on the tray or frame
t< otate end over end. Steam is admitted 115
ti- the sterilizing chamber through the pipe

1 . the steam preferably being at about 50
.' junds gage pressure. The agitation of the
milk during the heating secures a uniform
heating thereof. This treatment is contin- 120
iu;d at this pressure for a period of approxi-
mately five minutes, the period of time de-
pending upon the thickness of the bottle
walls, size of bottle, and character of treat-
ment desired. Immediately at the end of 125
this time, the steam valve is closed, shutting
off the steam supply, and the exhaust valve
is opened, discharging steam to the atmos-
phere. The door of the chamber is then
quickly opened and the carriage carrying 130

1,081,483

the bottles or containers is run out along the
track to the cooling apparatus, where the
tray or frame is again rotated. During this
rotation of the tray, the fan or blower sub-
. jects the bottles or containers to a blast of
air. The bottles are .rotated in the blast of
air for about ten minutes, after which they
are cool enough to be handled and packed
for shipment.

JQ It has been found in practice that the
steam pressure in the sterilizing chamber can
be raised from atmospheric pressure to that
indicated above very quickly when the bot-
tles are rotated and the steam enters

15 through a set of jets so that steam cannot
impinge on any part of the bottle.

When the milk in the containers is sub-
jected to the temperature of steam around
the container, the heat at first is absorbed

20 by the milk at a very rapid rate, which rate
of heat flow is reduced as the temperature of
the milk rises.' The temperature of the milk
would continue to rise at a decreasing rate
until it finally reaches the temperature of

25 the surrounding steam, if the containers are
allowed to remain in the sterilizer a suffi-
cient length of time. It is well known that
steam at fifty pounds pressure has a tem-
perature of approximately 147 C. As

30 above noted, the temperature desired in
sterilizing milk is approximately 130 C,
In carrying out my process, the time of
treatment is so gaged that the milk is al-
lowed to reach about 130 C., at which time
there is still a considerable difference be-
tween the temperature of the milk and the
temperature of the steam, yet not such a
great difference that the rate of temperature
increase in the milk is so rapid, but that the

40 operator is given a sufficient time margin
within which to remove the milk from the
sterilizer to the cooler without danger of
too great variation in the temperature maxi-
mum in the milk from that desired. At a

45 lower pressure than fifty pounds per square
inch, the time of treatment required in order
to reach the desired temperature in the milk
would be so great that the constitution pf
the milk would be altered. At a greater

50 pressure the rate of temperature change is
so rapid that the operator cannot easily stop
the treatment at the proper temperature.
The length of the time of treatment there-
fore and the temperature of the steam are

55 important items in securing the best results
by my improved process, without causing
the albumin in the milk to turn in color
and to give a sufficient work period for the
withdrawing of the container from the ster-

80 ilizer. If metal bottles or cans are used,
the time of treatment will be shorter, or the
steam pressure varied, because of the better
heat conductivity of the walls of the con-
tainer, also if metal bottles are used, the

55 same may be cooled after treatment by sub-

jecting them to a spray of cool water in
place of the air blast, as shown, in order to
lower the temperature of the milk. as quickly
as possible.

It will be noted that by this process of 70
treatment, the dissolved gases contained in
the milk, when the same is first introduced
into the bottle, cannot escape or be separated
from the milk, as the pressure in the bottle
during heating is substantially higher than 75
the normal vapor pressure of the liquid, and
the tendency for such gases to go out of so-
lution is suppressed. If any such gases
should be liberated, even to a slight extent,
they will be again dissolved in the cooling 80
cycle, owing to the thorough agitation.

The temperature to which the milk is to
be heated, is such that the bacteria and spores
are destroyed, if the milk is to be kept for
any considerable period. If, however, it is 35
intended to partially sterilize the milk
that is, where the milk is to be kept only
a short time then the maximum tempera-
ture of treatment may be such as to destroy
only the bacteria. It is preferred, however, 90
to effect complete sterilization of the milk,
and the temperature to accomplish such
treatment must approximate a maximum of
J30 C. It has been found in practice that
the milk being treated, if in glass contain- 95
ers, must fill such container over 85% of the
full volume, in order to prevent its boil-
ing- that is, in order to maintain a surface
pressure on the milk in excess of the vapor
pressure of the milk. It has been also found ioo
in practice that if the container be filled
above 92%, the internal pressure is likely
to burst the container. Therefore, I prefer
to fill the bottle between 90% and 92% of
its volume with the milk to be treated. The 105
sealing of the bottle, after it is filled, and
the sterilizing of the milk result, as above
noted, in the destroying of the bacteria and
the spores without causing the separation
of the gases contained in the milk from the no
milk, with the undesirable result of chang-
ing the taste and odor.

From the above description it will be
noted that by my improved process practi-
cally all possibility of the milk becoming 115
contaminated during handling is removed.
Furthermore, during the sterilizing of the
milk, the container is also thoroughly ster-
ilized.

While I prefer the above process, wherein 120
the pressure on the surface of the milk is
obtained through the relative unequal ex-
pansion of the milk, the air over the milk,
and the material of the container, it is ob-
vious that from certain aspects of the inven- 125
tion, the surface pressure on the milk may
be otherwise obtained. The essential fea-
tures of the invention broadly consist in the
heating of the milk to sterilizing tempera-
ture, and the maintaining of a surface pres- 130

1,081,483

sure on the milk during the heating or cool-
ing, which is in excess of the normal vapor
pressure of the milk.

Having thus described my invention, I
5 claim :

1. The process of sterilizing milk, con-
sisting in heating the milk to sterilizing tem-
perature, agitating the milk during heating
and maintaining, during heating, a surface

10 pressure on the milk in excess of the normal
vapor pressure of the milk.

2. The process of sterilizing milk, consist-
ing in heating the milk to approximately
130 C.. agitating the milk during -heating

15 and maintaining, during heating, a surface
pressure on the milk in excess of the normal
vapor pressure of the milk.

3. The process of sterilizing milk, consist-
ing in filling a container with milk to 85%

20 to 92% of the container volume, sealing the
same, heating to sterilizing temperature
and agitating the milk continually during
heating.

4. The process of sterilizing milk, con-
25 sisting in filling a container with milk to

85% to 92% of the container volume, seal-
ing (he same, heating to approximately 130
C., agitating the milk continually during
heating and subsequently cooling the same
30 in the container.

5. The process of sterilizing milk, consist-
ing in filling a container with milk to ap-
proximately 90% of the container volume,
sealing the same, heating to approximately

35 130 C., and agitating the milk continu-
ally during heating.

6. The process of sterilizing milk, consist-
ing in filling a container with milk to ap-
proximately 90% of the container volume,
sealing the same, heating to approximately 40
130 C., and agitating the milk continually
during heating, and subsequently cooling
the same in the container.

7. The process of sterilizing milk, con-
sisting in placing the same in glass con- 45
tainers, each of which is filled to approxi-
mately 90% of its capacity, sealing the con-
tainers, heating the containers in a steri-
lizing chamber under pressure to about 130
C., and quickly withdrawing from thecham- 50
ber and cooling with a blast of air, said con-'
tainers being rotated during heating and
during cooling.

8. The process of sterilizing milk, con-
sisting in filling a container with milk to 55
approximately 90% of the container vol-
ume, sealing the same, introducing into a
sterilizing chamber holding the container
steam at approximately fifty pounds pres-
sure, agitating the milk during heating, per- 60
mitting the container to remain in the stori-
lizing chamber until the temperature of the
milk is approximately 130 C., then quickly
withdrawing the container and cooling the
same. 65

In testimony whereof, I have hereunto
signed my name at Philadelphia, Pennsyl-
vania, this sixteenth day of December. 1912.

CHARLES E. BONINE.
Witnesses :

JAMES H. BELL,
E. L. FTJLLEKTON.

UNITED STATES PATEOT OFFICE.

RUTTER, OF MENTONE, VICTORIA, AUSTRALIA.

PROCESS OP STERILIZING MILK, CREAM, BEVERAwiiS, AND OTHER ALIMENTARY

SUBSTANCES.

1,140.717.

No Drawing.

Specification of Letters Patent. Patented May 35, 1915.

Application filed December 19, 1913. Serial No. 807,692.

To all whom it may concern.:

Be it known that I, ALFRED RUTTER,
A. R. C. Sc., a subject of the Kingx>f Great
Britain, residing at "Marlton," Florence
6 street, Mentone, in the State of Victoria,
Australia, analytical chemist, have invented
a Process of Sterilizing Milk, Cream, Bever-
ages, and other Alimentary Substances, of
which the 'following is a specification.

10 This invention has for its obje^ the de-
struction of. the micro-organisms m milk,
cream and other alimentary substances and
beverages in such a manner as to economize
the cost, increase the utility and widen the

1 5 scope of the process and enable the substance
treated to be received by the consumer in a
sterilized condition and 'free from contami-
nation and less susceptible to deterioration
but without having its taste or nutritive or

20 digestive qualities impaired.

It is well known that nascent oxygen and
ozone have a very destructive effect on
micro-organisms and attempts have been
made to industrially apply nascent oxygen

25 for such purposes by the employment of
peroxid of hydrogen either directly or by
chemical action. Peroxid of hydrogen how-
ever is of un unstable character and liable to
quickly deteriorate besides which its pres-

30 ence in any quantity other than a trace is
undesirable, and moreover it does not effec-
tively sterilize except in undesirable quanti-
' ties. The substances employed in this in-
vention are stable at ordinary temperatures

35 when kept in tubes away from moisture and
air and by the use of this invention the ob-
ject mentioned above can be attained in re-
spect of many alimentary substances, and
the excess of hydrogen peroxid, if- any, is a

40 minimized amount, and is so controlled that
it is a secondary consideration to the pro-
.duction of oxygen to the maximum amount.
For instance, alkalis, heat, ferments, cata-
lysts, reducing Sgents and a low pressure

45 are agencies whicjb promote the decomposi-
tion of hydrogen peroxid and act against its
formation, whereas in prior proposed proc-
esses the conditions which obtained both as
regards method and material were such as to

50 favor the production of hydrogen peroxid to

the maximum degree, the use of hermetically
sealed vessels with slow action materials
tending not only to produce a maximum of
hydrogen peroxid, but also preventing the
decomposition of the hydrogen peroxid 55
molecule. This is responsible for a consid-
erable excess of hydrogen peroxid in the re-
sultant product, which is exceedingly diffi-
cult of removal. Moreover, the production
of solid precipitates in milk, beverages, and 60
alimentary substances generally is disad-
vantageous on commercial and physiological
..grounds and J,he production of soluble mat-
ters is eminently necessary.

It is desirable that the process be carried C5
out in vessels wherein the substance under
treatment is protected from contamination
during and after the operation and that the
process be conducted under atmospheric,
pressure, a condition which favors the break- 70
ing down of the hydrogen peroxid molecule
into water and oxygen.

I have found that by the introduction into
the substances to be treated of a small pro-
portion of the peroxid of such an alkali 75
metal or alkaline earth metal as may without
injurious or detrimental effect be introduced
into the substances to be treated so that re-
action will ensue with acids in the substances
to be treated arid (or) with one of the acids 80
allowable to be introduced under the process
hereinafter set forth and by the adoption of
the process as hereinafter directed the de-
struction can be achieved of the micro-or-
ganisms in milk an'd cream and in some other 85
alimentavy substances in such a manner as
to enable the substance treated to be received
by the consumer in a sterilized condition free
from contamination .and less susceptible to
deterioration and without impairing the 90
taste or nutritive or digestive qualities of
such substances.

Described in general terms my process is
as follows : A very small proportion of sodium
peroxid as previously mentioned but pref- 95
erably sodium peroxid is gradually added
to thft substance for treatment and is thor-
oughly mingled therewith by constant stir-
ring or agitation for the purpose of rapidly
producing nascent oxygen and (or) ozone 100
\

1,140,717

when heated in a vessel under ordinary at-
mospheric pressure. Unless the substance
under treatment contains sufficient acid to
neutralize or almost neutralize the alkali in
5 the peroxid, an amount of some suitable
acid (that is to say, an acid which when
combined with.the base of the peroxid will
yield a salt which in the amount produced
will have no injurious or detrimental effect

10 upon the substance under treatment) such as
citric phosphoric carbonic or sulfuric
should be added. The substance under
treatment should then be gradually warmed
to and maintained at a temperature 'exceed-

15 ing 30 C. and which may require to be
varied in accordance with the nature and
quality of such substance and for a period
of time which may also require to be varied
in like manner. The temperature should not

20 be allowed to rise to a degree which would
prejudicially affect the taste or impair the
nutritive or digestive qualities of the sub-
stance under treatment, but subject to this
condition should be as high as practicable.

25 The amount of peroxid used must be as
nearly as possible just sufficient to generate
the requisite quantity of nascent oxygen and
(or) ozone to destroy the micro-organisms
in the substance under treatment. Should

30 the acid naturally present in the substance
to be treated be sufficient to fully neutralize
of- more than neutralize 1 the alkali in the
peroxid introduced carbonate of soda or the
like may sometimes be used with good effect

35 to reduce the acidity.

The process may be varied by first warm- .
ing the substance to be treated before ad-
ding any of the materials and applying the
process aa described above.

40 Having in general terms described the
process I will now more particularly de-
scribe its application in certain particular
cases: In the case of milk gradually add
from about 0.05 per cent, to about 0.15 per

45 cent, by weight (in. proportion to the de-
gree of deterioration of the milk) of so-
dium peroxid with constant stirring. If the
milk after such addition and stirring is
alkaline, immediately add an amount of

50 citric or other suitable acid as mentioned
above, in quantity just siifficie'nt to almost
neutralize the alkalinity. The degree of
alkalinity of the milk may be determined by
titration and. the quantity of acid required

55 calculated from the chemical reaction. If
the milk to be treated is free from acid and
citric acid is employed in the process, 1.0
parts of citric acid to every part of sodium
peroxid should be added as the sodium

60 peroxid will thus be very slightly in excess.
The milk should be placed in suitable ves-
sels open to atmospheric pressure but as
far us practicable protected from contami-
nation in such n manner that air or gases

can freely enter or leave the vessel, but all 65
microbes are precluded from contaminating
the liquid both during and subsequent to
the process. The substance is accordingly
treated at atmospheric pressure and the use
of hermetically sealed vessels is thereby ob- 70
viated. The milk is then gradually warmed
by any suitable means to a temperature ap-
proximating to but preferably not exceed-
ing 52 C., and maintained at that tempera-
ture for thirty minutes or more according to* 76
the degree of deterioration in the milk. The
prolongation of the time for which the tem-
perature is maintained for even four or five
hours would not prejudicially affect the
working of the process. The warming of 80
the milk to the temperature mentioned
above may, if preferred, immediately pre-
cede the application of the process. The
presence of lactic or other acid if any in the
milk to be treated will dispense with the 86
necessity for the artificial addition of acid
to an extent equivalent to the amount of
lactic or other acid present

In the case of cream the treatment is the
same as above described for milk. If the 90
cream has been ripened prior to the treat-
ment the addition of acid will be rendered
unnecessary by reason of the presence of
lactic acid in the ripened cream.

In the case of grape juices, fruit juices, 95
fruit pulp, beer, aerated waters and other
beverages the treatment is also substan-
tially the same as for milk, the .amount of
sodium peroxid used being approximately
.05 per cent., and again the use of acid is 100
unnecessary if present in sufficient quantity
in the product treated.

It will be well understood that in lieu of
sodium peroxid, potassium peroxid, or such
other equivalent alkaline peroxid may be 106
used as well in the presence of an acid when
heated rapidly produce iascent oxygen and
(or) ozone, and have no 1 injurious or detri-
mental effect on the substance under treat-
,ment. HO

Having now fully described and ascer-
tained my said invention and the manner in
which it is to be performed, I declare that
what I claim is:

1. In the sterilization of alimentary liquids, H6
treating such liquids at atmospheric pres-
sure by gradually adding thereto and thor-
oughly mingling therewith a small propor-
tion of sodium peroxid, and heating the said
substance substantially as herein set forth. 120

2. In the sterilization of alimentary liquids,
treating such liquids at atmospheric pres-
sure by gradually adding thereto and thor-
oughly mingling therewith small propor-
tions of sodium peroxid and an acid, and 125
heating the said substance, substantially aa
herein set forth.

3. The improvements in and relating to

1,140,717 Q

the sterilization of alimentary liquids by my hand in presence of two subscribing wit-

the production therein of nascent oxygen nesses.

and ozone without the production of hydro- ALFRED RUTTER.

gen peroxid to a prejudicial or undesirable Witnesses:

5 extent in the manner herein specified. EDWARD N. WATERS,

In testimony whereof I have hereunto set WILLIAM G. HOLDEN.

I, 1307

* )

1,190,769.

B. JURIST.

APPARATUS FOR TREATING LIQUIDS.
APPLICATION FILED NOV. 27, 1911.

Patented July 11, 1916.

2 SHEETS-SHEET 1.

IWEHTOR

U r*i -a I.

ORNEY

1,190,769.

B. JURIST.
APPARATUS FOR TREATING LIQUIDS.

APPLICATION FILED NOV. 27, 1911.

Patented July 11, 1916

2 SHEETS-SHEET 2.

WITNESSES

INVENTOR

WNEY

UNITED STATES PATENT OFFICE.

BENJAMIN JURIST, OF NEW YORK, N. Y., ASSIGNOR TO BRYER H. PENDRY, TRUSTEE.

APPARATUS FOR TREATING LIQUIDS.

1,190,769.

Specification of Letters Patent. Patented July 11, 1916.

Application filed November 27, 1911. Serial No. 662,555.

To all whom it -may concern:

Be it known that I, BENJAMIN JURIST, a
citizen of the United States, and resident
of New York, in the county of Kings and
5 State of New York, have invented certain
new and useful Improvements in Apparatus
for Treating Liquids, of which the follow-
ing is a specification.
This invention relates particularly to the

10 treatment of liquids with ultra violet rays.
Ultra violet rays have as is well known,
remarkable bactericidal and chemical actinic
jwwers. By reason of the power of destroy-
ing and inhibiting the growth of germs it

15 has been proposed to use the ultra violet
rays for the sterilization of liquids and by
reason of their power to effect chemical
changes it lias been proposed to use them for
(vrtain industries for instance, the treatment

20 and bleaching of oils and in the acceleration
of various chemical processes.

The most effective lamps for emitting
ultra violet rays at present on the market are
vacuum lamps and usually operate most

25 efficiently at a comparatively high tempera-
ture and for this reason it is well to avoid
having the liquids which are to be treated
come in contact with the lamp owing to the
cooling effect of the liquid. It has also been

30 found that when the liquid comes in contact
with the lamp deposits are likely to be
formed on the outer portion of lamp which
are more or less opaque and thus interfere
with the passage of the rays. Some liquids

35 are themselves more or less opaque to ultra
violet rays and in such cases the effects of
the rays eitlier bactericidal or merely chemi-
cal are limited to the depth of penetration
which is determined by the degree of

40 opacity. If an opaque liquid is treated in
any considerable mass the effect is unsatis-
factory owing to the fact that the penetra-
tion i.s so slight. The liquid is therefore not
uniformly treated.

45 In any continuous process for the treat-
ment of liquids if the lamp at any moment
fails to operate it is obvious that a certain
quantity of liquid will receive less treatment
than it should. If this uncompletely treat-

50 ed liquid is permitted to mingle with the
completely treated liquid or any part of it
the product will of course be contaminated.
In cases of sterilizing processes the effect

might be very dangerous since some germs
would be certain to pass into the product. 55
It has also been found desirable in many cases
to keep the liquid at a fairly low tempera-
ture during its treatment. 'As the lampa
give off more or less heat it is therefore de-
sirable to provide some suitable form of 60
cooling device to prevent an undue rise in
the temperature of the liquid. In some cases
the ultra violet rays from a lamp produce
certain changes in the surrounding air such
as the formation of ozone. While this may 65
be valuable in some processes for instance,
in treating and bleaching oils, it is objection-
able in other processes as for instance, in
sterilizing liquid foods such as milk. It is
therefore well to provide means if desired 70
for carrying off the gaseous products.

It is the object of this invention to pro-
vide a process for the treatment of liquids
and also to provide apparatus for carrying
out such a process in which the foregoing 75
principles will be properly developed so that
liquids may be treated efficiently and com-
pletely in a continuous manner uniformly
at proper temperatures. It should be un-
derstood that any suitable type of lamp for 80
emitting ultra violet rays may l>e employed
but as a mercury vapor lamp having a
transparent quartz container is thus far the
most efficient source of ultra violet light at
present on the market, the invention will l>e 85
described with particular reference to such
a lamp.

Briefly considered the invention contem-
plates treatment of a thin layer of liquid by
the rays from a lamp spaced apart from the 90
liquid. The liquid is allowed to flow over
a surface a short distance from the lamp at
a uniform speed. The shape and design of
the liquid guiding surfaces will depend upon
the type, design and power of the lamp em^ 95
ployed. The guiding surfaces should be
such as to allow the liquid the greatest pos-
sible exposure with the greatest permissible
velocity. For small installation a single
lamp may be used but for commercial 100
processes of magnitude a number of lamps
may l)e employed, the liquid supporting or
guiding surfaces being designed so as to
cause the liquid to pass through the in-
fluence of the rays from the different lamps 105
successively. The lamps not being in con-

1,190,769

tact with the liquid operate at their most
efficient temperature. The guiding surfaces
may be cooled in a suitable manner. To
avoid the accumulation of any deleterious

taseous products in the apparatus a suitable
orrn of ventilation may also be provided.
In case the current supplying the lamps
fails at any time the supply of liquid to the
apparatus can be instantly and automati-
cally checked. In case of failure of a lamp
or lamps to operate the product from the
apparatus can be instantly and automati-
cally prevented from flowing out into the
receptacle for treating the liquid. When a

15 number of lamps are used in one apparatus
the flow of liquid can be automatically regu-
lated according to the varying power of the
lamps to emit ultra violet rays, be it in the
case of a fluctuating electric current in the

20 lamp or should one or more of the lamps
fail to operate.

In the accompanying two sheets of draw-
ings the principles of the invention are illus-
trated.

Figure 1, is a vertical cross sectional view
of a simple form of apparatus embodying
the invention with a vertical type or mercury
vapor lamp. Fig. 2, is a vertical sectional
view of another form of apparatus with a

30 horizontal type of vacuum lamp. Fig. 3, is
a vertical sectional view of a form of the in-
vention made up of a plurality of independ-
ent sections so that the liquid is treated in
successive stages. Fig. 4, is a diagrammatic

35 view showing the electric circuit for operat-
ing the lamps and the valves. Fig. 5, is a
vertical sectional view of another form of
apparatus embodying the invention, the liq-
uid guiding surfaces being arranged in the

40 form of cascades one below the other.

In the form of apparatus illustrated in
Fig. 1 the lamp 1 is supported by holders 2.
Surrounding the lamp is the fluted or cor-
rugated cylindrical wall 3 forming the guid-
es ing surfaces for the liquid to be treated. 4 is
the supply pipe for the liquid which dis-
charges into the annular distributing mem-
ber 5 above the wall 3. The distributer 5 is
provided with perforations so that the liq-

50 uid is allowed to trickle in fine streams on

to the corrugated wall 3. The bottom 6 of

the treating chamber is funnel-shaped so

that the liquid may collect and run out

_ through the outlet or discharge pipe 7. The

56 upper end of the treating chamber is closed
by a cover 8. A cap, window or observa-
tion opening 9 may be provided at the up-
per end. In some cases the corrugated wall
3 may serve to provide all the cooling sur-

60 faces necessary or a jacket 10 may be pro-
vided outside of it forming a cooling cham-
ber 11 through which air or other cooling
fluid may be forced, entering through the
pipe 12 and flowing out through the pipe 13.
C5 In case it is desired to remove the gases from

the treating chamber a ventilating or suc-
tion pipe 14 may be provided. In case it is
desired to admit fresh air to the treating
chamber, a filtering inlet 15 may be provided
if desired. The inside of the treating chain- 70
ber may have its inner surface formed of
white enamel so as to reflect such of the
rays as are not completely absorbed in di-
rect passage through the liquid. The ob-
servation opening 9 may be provided with 75
colored glass if desired to protect the eyes of
the operator. In this form of apparatus the
liquid passes with considerable speed over
the corrugated wall 3. Owing to the sur-
faces being corrugated, the liquid is sub- go
jected to the rays from the lamp through a
suitable period of time, greater of course
than would be the case if the wall 3 were
smooth or uncor ruga ted. In some cases the
corrugated wall 3 will provide sufficient 85
cooling surfaces, in other cases the cooling
jacket 11 may be provided. Ventilation by
suction through the pipe 14 will also tend to
keep down the temperature of the apparatus.

In the form of apparatus shown in Fig. 2 90
the lamp 20 is substantially horizontal and
the guiding walls 21, 21 are inclined toward
each other so as to form a flattened funnel
leading to the discharge pipe 22. Cooling
vanes 23 may be provided if desired. The 95
liquid to be treated is supplied through the
pipe 24 and the distributer 25 so that the
liquid is distributed around the upper edges
of the guiding walls 21. 21. This construc-
tion is particularly adapted to short hori- 100
zontal lamps with high intrinsic power.

While the apparatus thus far described
is suitable for small out-puts and while of
course the capacity will be proportional to
the size of the apparatus it has not been 105
found practical to increase the capacity by
a simple increase of si/e beyond certain
limits. It is believed that the most prac-
tical method of increasing the capacity with-
out shortening the time of exposure or ex- 110
cessively increasing the velocity of flow of
the liquid is to build the apparatus in sev-
eral independent sections through which the
liquid passes successively as for instance in
Figs. 3 and 5. The apparatus of Fig. 3 con- 115
sists of the combination of three sections
such as are shown in Fig. 2. The liquid to
be treated is introduced from a suitable
reservoir through the pipe 30, past the valve
31 and through the distributing member 32 120
into the upper chamber. The liquid then
flows over the guide surfaces 33 out through
the pipe 34 and through the distributing
member 35 into the second chamber. It
then flows over the surface 30. is collected 125
and flows through the pipe 37 and is dis-
tributed by the member 38 into the lower
treating chamber. When the liquid has
flowed down the incline of the guide sur-
faces 39, it is collected and passes out through 130

1,190,769

pipe 40 past the valve 41 and through dis-
charge pipe 42 into a suitable collector or
receptacle. The lamps 43, 44 and 45 sup-
ply the rays for treating the liquid in suc-
5 cessive steps in the three chambers. Obvi-
ously any number of these chambers with
suitable lamps may be employed. Cooling
fluid may be supplied through the pipe 40
and pass upward through the jackets 47, 48

10 and 49 and out through the outlet 50. When
desired, the chambers may be ventilated
through the pipe 51 having branches 52,
53 and 54 leading to the three chambers re-
spectively.

15 In the form of apparatus shown in Fig. 5
the liquid guiding members are in the form
of inclined planes such as <>0, 01, 62 and 03
arranged as cascades and with suitable
lamps such as G4, 05, 60 and 07. These are

20 all inclosed in a casing 68 from which the
air may be withdrawn through a pipe 09.
The liquid to be treated is supplied through
pipe 70 and the distributer 71 which dis-
charges fine sprays upon the upper edge of

25 the incline 60. A ledge 72 forms the trough
to collect the liquid into the pipe 73^and dis-
charge it through the distributer 74 on to
the incline 61. In a similar manner the
liquid passes successively over the successive

30 inclines beneath the successive lamps and
discharges from the pipe 75 at the bottom.
Cooling jackets such as 76 may be provided
for the liquid surfaces through which a cool-
ing fluid may be forced through the pipe 77

35 and out through the outlet pipe 78 at the
top.

Multiple chamber treating apparatus in
addition to the advantage of great capacity
is particularly valuable on account of the

40 uniform results obtained. As the liquid is
treated in each chamber of the apparatus it
is collected and redistributed into the next
chamber and in this manner the liquid is
thoroughly mixed so that in the final result

45 there has been practically a perfectly uni-
form exposure of the entire mass of liquid.
When the apparatus has once been installed
it is easy to increase the capacity by sim-
plv adding one or more treating chambers

50 and increasing the rate of flow of the liquid
correspondingly. It is possible to operate
one of these multiple unit systems at a frac-
tion of its total capacitv by simply shut-
ting off one or more of the lamps. The
55 liquid is then onlv treated in the other cham-
bers where the lamps are running and the
chambers where the lamps are turned off
servo, simply as mixing chambers.

Other imnortant improvements of this in-

60 vent ion reside in the automatic regulation

of the supply of liquid to the apparatus and

the, automatic regulation of the discharge.

The principles of this part of the invention

are illustrated and described in conjunction

i with the type of apparatus shown in Fig. 3

but it will be obvious that the automatic
regulation can be applied to any form of
apparatus as heretofore described.

Valves 31 and 41 have previously been, re-
ferred to as located in the supply and dis- 79
charge pipes respectively. These valves are
raised by the action of solenoids SO and 81
respectively which solenoids are connected
in series in the power supply circuit of the
system. One branch 82 (Fig. 4) of the cir- 75
ciiit connects the two solenoids 80 and 81
and the other branch 83 includes the lamps
43, 44 and 45. A switch 84 is provided for
controlling the system. Each individual
lamp may be controlled by a switch such go
as 85 and each lamp has in series with it, as
is customary with such lamps, an induction
coil 80 and a series resistance 87 for steady-
ing and regulating the lamp current. As
long as the current is on and the lamps are 35
operating the solenoids hold up the valves
so that the liquid is supplied to the appa-
ratus and discharge into a suitable recepta-
cle. As the current in the lamp circuit fluc-
tuates the valve 31 is raised and lowered so 90
that with an increase of current a greater
supply of liquid to the apparatus is per-
mitted and with a decrease of current there
is a corresponding decrease in the supply of
liquid. The result is that the supply of 95
liquid is proportioned to the available cur-
rent and the available effective power of
the lamp or lamps. In case the supply of
current fails or the lamps are all shut oil',
the valve 31 drops and stops the supply of 100
liquid to the apparatus which then over-
flows into some suitable receptacle through
the overflow pipe 88. In case the current is
shut off or the lamps fail to operate while
the liquid is being treated, the solenoid 81 105
releases the valve 41 and closes the outlet
to the pipe 42 as previously mentioned. The
liquid which at this time is in the appa-
ratus is thus prevented from mingling with
the properly treated liquid and flows out 110
through the trap 90 into the overflow pipe
91. The trap 90 prevents air from flow-
ing back into the outlet and contaminating
the product. This is particularly valuable
in sterilization processes. 116

On account of the danger which would
result from mingling incompletely treated
liquid with the completed product it is de-
sirable to prevent the outlet valve 41 from
being automatically raised after it has once 120
been closed by failure of the lamps. The
lamp or lamps may go out for only a few
seconds so that while the supply would be
shut off the liquid in the apparatus would
not have time to entirely drain out before 125
the valve 41 was again opened. This is par-
ticularly dangerous in sterilization proc-
esses. Similar difficulties may be encoun-
tered with quart/, lamps operating under
high pressure. The mercury vapor arg does 130

1,190,769

not reach its highest actinic power until
several minutes after starting and the re-
sult will be an imperfectly treated liquid
if the flow of liquid was permitted before
5 the lamp reached its proper running condi-
tion. A self-locking mechanism is therefore
provided as indicated in Fig. 4. A pivoted
lever 92 has one end adapted to engage in
a notch 93 in the stem of the valve 41.

10 When the valve is once closed, the lever en-
gages in the notch 93 and prevents the valve
from being opened until the operator man-
ually resets the lever 92.

In order to warn the attendant of inter-

15 ruptions in the operation of the apparatus
a signal system may be employed as illus-
trated in Fig. 4. A local circuit 95 contains
a bell 96 or any other suitable form of
signal device and a source of current 97.

20 Any suitable form of contacts may be em-
ployed and may be conveniently actuated
by the lever 92. In this case the lever 92 is
pulled upwardly by a spring 98 and one end
of the lever has a contact 99 adjacent to the

25 stationary contact 100. When the end of
the lever 92 falls into the notch 93 in the
stem of the valve 41, the local signal cir-
cuit is closed and the signal given calling
attention to the condition of the apparatus.

30 Obviously where several treating appa-
ratuses are used in one installation an elec-
tric annunciator may be used as a signal de-
vice. It is obvious that the supply valve 31
may also be equipped with a self-locking

35 mechanism and signal device as just de-
scribed. Thus in small apparatus such as
those shown in Figs. 1 and 2 the safety
valve 41 may be omitted and only a regu-
lating valve 31 provided in the supply pipe.

40 It is obvious that many changes may be
made in details of construction and method
of operation herein shown and described
and it should be understood that the claims
are not limited to the specific disclosure

45 herein except so far as required by the prior
art.

In the claims where terms such as "lamp",
"wall", "surface" etc., are used it should be
understood that they are used in a broad

50 sense to cover the use" of one or more.
What I claim is:

1. Apparatus for treating liquids com-
prising a treating chamber, a lamp, and
electro - magnetically controlled means for

55 regulating the supply and discharge of the
liquid in accordance with the operation of
the lamp.

2. Apparatus for treating liquids com-
prising a lamp for emitting ultra violet rays,

60 a chamber for treating the liquid and means
for automatically checking the discharge of
liquid in case the lamp is extinguished.

3. Apparatus for treating liquids com-
prising a lamp for emitting ultra violet

65 rays, a chamber for treating the liquid,

means for automatically checking the dis-
charge of liquid in case the lamp is extin-
guished and means for preventing the re-
sumption of discharge in case the lamp is
again started. 70

4. Apparatus for treating liquids com-
prising a lamp, a liquid treating chamber
having a discharge outlet and an electro-
magnetic device in series with the lamp for
controlling the discharge. 75

5. Apparatus for treating liquids com-
prising a lamp, a liquid treating chamber
having a discharge outlet, an electro-mag-
netic device in the lamp circuit operating a
controlling valve in the discharge and a 80
latch for automatically locking said valve
when said valve has been closed and so pre-
venting a resumption of the operation of
said valve after the lamp has been once ex-
tinguished and before said automatic lock- 85
ing device is released.

6. Apparatus for treating liquids com-
prising a plurality of lamps for successively
affecting the liquid and means variable with
the operation of the lamps for regulating 90
the discharge of liquid.

7. Apparatus for treating liquids com-
prising a plurality of independently oper-
able sections, each section equipped with a
distributer and a collector for the liquid con- 95
nected so that the liquid flows successively
through the series of said sections, in each
section an electric lamp emitting ultra vio-
let rays, a source of supply for the liquid

to be treated connected to the distributer 100
of the first section, an automatic valve for
electro-magnetically regulating the supply
of liquid to be treated according to the elec-
tric current in all lamps, means for direct-
ing the untreated liquid past the distributer 105
of the first section when said valve in said
supply is closed, a discharge pipe connect-
ed to the last section, an outlet for the per-
fectly treated liquid, an automatic valve for
electro-magnetically controlling the connec- 110
tion between said discharge and said outlet
so as to interrupt the connection upon inter-
ruption of the electric current in all lamps,
means for directing the partly treated liquid
in the discharge pipe past the outlet for the 115
perfectly treated liquid when said valve has
closed the connection between said discharge
and said outlet, means for automatically
locking said valve in the discharge pipe af-
ter it has been closed and means for signal- 120
ing the interruption of the electric current.

8. Apparatus for treating liquids com-
prising a plurality of inclined liquid guid-
ing members arranged in the form of a cas-
cade, a source of ultra violet rays arranged 125
adjacent each of said guiding members, a
distributing member at the top of each in-
clined member, means for collecting the liq-
uid at the bottom of each inclined member
and delivering the liquid into the next lower 130

1,190,769

distributing member, means for supplying
liquids to be treated and means for collect-
ing the treated liquid, an electro-magneti-
cally. operable valve for controlling the out-
5 let of liquid to be collected and a by-pass for
the liquid operable when the said valve has
closed the normal outlet, a latch for said

valve and a means for signaling the inter-
ruption of the current.

BENJAMIN JURIST.

Witnesses :

ROBT. S. ALLTN,
BRYEE H. PENDRT.

Copies of tills patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D. C."

\ a ^ & ^ *

W. R. WALKEY.
APPARATUS FOR THE STERILIZATION OF FLUIDS.

P "' 8 ' im ' PatentedSept. 26, 1916.

2 SHEETS-SHEET .

W. R. WALKEY.
APPARATUS FOR THE STERILIZATION OF FLUIDS.

APPLICATION FILED APR. 8, 1915.

1 199 642. Patented Sept. 26, 1916.

2 SHEETS-SHEET 2.

UNITED STATES PATENT OFFICE,

WILLIAM BICHAKD WALKEY, OF WESTMINSTER, LONDON, ENGLAND.
APPARATUS FOB THE STERILIZATION OF FLUIDS.

1,199,643.

Specifipation of letters Patent. Patented Sept. 26, 1916.

Application filed April 8. 1915. Serial Ko. 19,896.

To all whom it may concern :

Be it known that I, WILLIAM KICIIAKD
WALKEV, a subject of the King of England,
residing in Westminster, London. England,
5 have invented certain new and useful Im-
provements in Apparatus for the Steriliza-
tion of Fluids, of which the following is a
specification.

This invention relates to apparatus where-

10 in is employed ultra-violet light for the
sterilization of milk, beer and other liquids,
more particularly opaque liquids, such as
milk.

The object of the present invention is to

15 provide a sterilizing apparatus, the efficiency
of which shall be considerably greater than
apparatus hitherto employed and to effect
this the surface over which flows the fluid
to be sterilized, is arranged in a particular

20 manner and is of a particular character, such
as will afford the best possible concentration
of the light-rays upon the fluid.

Thus, according to this invention, a steri-
lizing apparatus comprises in combination a

25 source of ultra-violet light and a stationary
member providing a surface over which the
fluid to be sterilized may flow in contact by
adhesion or surface tension under the action
of gravity, (sometimes referred to as capil-

30 lary attraction) in a thin film to be acted
upon by the said ultra-violet light-rays, char-
acterized by the said surface being corru-
gated in a vertical plane and also curved as
a whole so that the rays of light from the

35 source strike the fluid in a normal or sub-
stantially normal direction or at least are in-
clined away from the normal to a substan-
tially less degree than would be the case if
an uncurved surface were employed in place

40 of the curved surface. Preferably means
are also provided for maintaining a circula-
tion of air over the said surface.

According to one particular embodiment
of the invention there is a plurality of sur-

45 faces curved' as above described and arranged
symmetrically around the source of light.
More particularly the said surfaces are
curved apart from their corrugations only
in one plane, generally in a horizontal plane.

60 The invention will be more clearly under-
stood by reference to the following descrip-
tion taken in connection with the accom-
panying drawings Avhich illustrate a pre-
ferred embodiment thereof, and in which

55 Figure 1 is an elevation, partly in section,

of the apparatus; Fig. 2 is a plan of Fig. 1,
parts being removed for clearness; Fig. 3 is
a plan of one of the surfaces having a con-
venient curvature: Fig. 4 is a section on
line 4 4 of Fig. 3. Figs. 5 and 6 diagram- 60
matically illustrate modified forms of por-
tions of the apparatus.

Like letters indicate like parts throughout
the drawings.

The main frame of the apparatus consists 86
of vertical supports A tied at A 1 at the top
and bottom. Between each adjacent pair of
supports A is a swinging side B, each of
which is identical so that a description of
one will suffice for all. The important fea- 70
ture of the sides is that they shall be curved
as shown in plan in Figs. 2 and 3. They
may constitute swinging sides by being
hinged at B 1 to the supports A and, if de-
sired, any convenient form of clip may be 76
employed to hold them in place. Supported
above the sides B is a tank C having holes C 1
disposed close to the upper edge of the sides
B so that fluid may fall by gravity from the
tank C on to the sides. The holes C 1 are so 80
dimensioned that the fluid passes on to the
side B in a thin film and by adhesion under
the action of gravity flows over the surface
on the corrugations.

Arranged centrally in the tank C is a fun- 85
nel C 2 which opens the interior of the appa-
ratus to the outer surrounding atmosphere
and serves as an uptake for the exit of any
ozone which may be formed and also for
the air as it becomes slightly heated during 90
the operation of the apparatus. Thus a cir-
culation of air is maintained which keeps
the air in the apparatus cool and pure.

Within the apparatus is a source of ultra-
violet light which may conveniently consist 95
of two mercury vapor lamps D suspended
from the support A. The curvature of the
sides may be such as to, as closely as possi-
ble, approximate that of a circle struck from
a center approximately coinciding with the 100
position of the source of light. Thus, re-
ferring to the dotted lines in Fig. 3, assum-
ing E to be the lamp, it will be seen that
while a ray, diagrammatically shown at E 1 ,
strikes the curved surface B substantially in !05
a normal manner, it strikes the plane sur-
face F in an oblique direction, while simi-
larly a ray, such as E 2 , far more nearly ap-
proximates to a normal ray in relation to
the curved surface B than it does to the HO

1,199,642

plane surface diagrammatically shown at F.
It has been found convenient in practice
to curve the surface B on either the lines of
a parabolic curve or of a circle having a
5 somewhat larger diameter than the diame-
ter of the apparatus, which latter may con-
veniently be 12-18 inches internally. The
fluid drains from the sides B into a recepta-
cle G from which it is removed by a drain-

10 pipe G 1 .

Although the invention has been described
in detail it is not limited to the particular
construction illustrated as that is shown
merely as one convenient arrangement of

15 the various parts. Thus, the surfaces B may
be curved in their length from top to bottom
as diagrammatically shown in Fig. 5 to in-
crease the benefit obtained from the inven-
tion. Further, a fan H may be employed in

20 conjunction with the funnel or uptake (see
Fig. 6) to cause a continuous flow of air
through the apparatus and to remove posi-
tively the ozone and warm air and at the
same time more effectively to keep the appa-

25 ratus cool.

What I claim as my invention and desire
to secure by Letters Patent is :

A. sterilizing apparatus comprising in
combination, a source of ultra-violet light,
a plurality of hinged members arranged 30
around the source of light each of said mem-
bers having a surface which is curved so
that it presents a concavity to the source of
light and has on it corrugations which are
transverse to its vertical axis, an annular 35
container surmounting the said members
and having a central chimney-like extension
and peripheral orifices communicating with
the inner faces of the said members for the
purpose described, and means to remove the 40
fluid after it has been sterilized from the
lower edges of the said members.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

WILLIAM RICHARD WALKEY.

Witnesses :

H. D. JAMESON, ,

O. J. WORTH.

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D. C."

. 3.^0 1 5"!

1,330,751.

j. MERIE.
PROCESS OF STERILIZING LIQUIDS.

APPLICATION FILED APR. I 7, 1914.

Patented June 19, 1917.

2 SHEETS SHEET I.

aK^

N VEN TO M

1,230,751.

J. MERIE.
PROCESS OF STERILIZING LIQUIDS.

APPLICATION FILED APR. 17, 1914.

Patented June 19, 1917.

2 SHEETS SHEET 2.

a 3

INVENTOR

Jean Merie

ATTORNEYS

1TMO. MUMfrMCFOW. I

UNITED STATES PATENT OFFICE.

JEAN MEBIE, OF PABIS, FBANCE.
PBOCESS OF < STERILIZING LIQUIDS.

1,230,751.

Specification of Letters Patent. Patented June 19, 1917.

Application filed April 17, 1914. Serial No. 832,660.

To all whom it may concern:

Be it known that I, JEAN MERIE, of 135
Rue d'Alesia, in the city of Paris, Republic
of France, have invented Improvements in
5 the Process of Sterilizing Liquids, of which
the following is a full, clear, and exact de-
scription.

In the specification of my pending patent
application filed December 18th, 1912, Serial

10 No. 737,412, I have described a process of
sterilizing milk in which the milk, protected
from the air, is continuously circulated un-
der constant pressure through conduits
which are of constant area in order to avoid,

15 in the course of the operation, any prolonged
contact of the milk with the walls of the
apparatus and any expansion of the liquid
likely to lead to the liberation of the gases
dissolved in the milk.

20 The apparatus by means of which this
process is carried into effect, comprises a
sterilizing apparatus proper and a heat-
recuperator or economizer connected there-
with, in which the milk to be sterilized is

25 brought gradually to a temperature very
near to the sterilizing temperature before it
is admitted to the sterilizing apparatus, by
the heat given off by the sterilized milk flow-
ing out of the latter.

30 The present invention relates to improve-
ments in this process of sterilization and
has for an object to permit of the initial ster-
ilization of the apparatus before the liquid
to be treated is admitted thereto and to bring

35 about the sterilization of the liquid at the
very commencement of the operation so that
at no time shall there be any prolonged con-
tact of the liquid with the walls of the ap-
paratus or any stoppage of its circulation,

40 from which it follows that at no time dur-
ing the operation is there produced either
"scorching" of the casein or caramelization
of the lactose.

The accompanying drawing schematically

45 illustrates the sterilizing apparatus wherein
the present process is carried out :

Figure 1 shows in a plan view the whole
of the sterilizing apparatus.

Fig. 2 is a detail view showing an eleva-

60 tion of a heat-recuperating device partially
in vertical section.

Fig. 3 is a horizontal section taken on the
line 33 of Fig. 2.

Fig. 4 is a detail view illustrating the

55 valves and chamber in the outlet of the coil
of the sterilizer proper;

As shown in the drawing, such sterilizing
apparatus comprises:

1. Two heat-recuperating or economizing
devices a, a', consisting of several super- 60
posed elements, each of which, as shown by
Figs. 2 and 3, is constituted by two sheets

of tinned copper a 2 , a 3 , spirally coiled, about
a core b; the said sheets are joined together
by bands c which alternately close the said 65
elements on the upper side and on the lower
side, as shown in Fig. 2. The bands c serve
to connect the sheets a 2 , 3 , and maintain be-
tween the latter the space for the circulation
of the liquid. Thus each element comprises 70
two channels d, e, the one being open at the
bottom and the other at the top. Two suc-
cessive elements are separated by two sheets
of rubber / or other elastic material, between
which is placed a copper plate g. Above and 75
underneath the apparatus are two strong
plates k, i, which may be connected with each
other by bolts, whereby the whole is united.

2. A heater or sterilizer constituted by a
vessel j, heated in any suitable manner and 80
crossed by parallel tubes &, connected on the
outside of the vessel by removable intercom-
munications. The said tubes constitute a
coil immersed in water in the vessel, the
water forming a water bath, the temperature 85
of which may be easily regulated, so that the
same remains constant.

The liquid to be treated comes by a pipe
I and enters the channel d of each element
of the first heat-recuperating device a by 90
nozzles I' , and flows through the said chan-
nel ; and then flows out through the nozzles
m' and is introduced from the conduit m into
channel d of each element of the second
heat-recuperating device a'. On leaving 95
the latter, the liquid passes through the
pipe n to the coil k of the sterilizer proper.
The sterilized liquid on flowing out of the
latter is introduced from the conduit o into
the channels e of the heat-recuperator a', 100
then on leaving the latter flows through
the pipe p into the channels e of the heat-
recuperating device a, and finally flows out
of the apparatus through the pipe q.

In order to provide for a supply and cir- 105
dilation of the liquid under a constant
pressure, the plant, as shown in Fig. 1, in
front of the first heat-recuperating device a,
has a pump f, and a closed tank s which acts
to regulate the pressure. In Fig. 1, an inlet HO
for water to the apparatus is indicated at
1, and an inlet for milk of other liquid to

n r r p [/r r iiT'

1,230,751

be sterilized, is indicated at 2, cocks con-
trolling said inlets.

On the inlet and outlet of the first heat-
recuperator a are mounted two valves or

5 cocks t, u, and two pressure gages v, w,
wljich permit of regulating the discharge
of the liquid at the desired pressure.

The inlet valve t being quite open, it may
be ascertained on the pressure gage v

10 whether the pressure, under which the
liquid is forced, corresponds to the pres-
sure or tension of the vapor at the steriliz-
ing temperature; by adjusting the outlet
valve or cock w, the flow of liquid may be

15 regulated for the delivery desired.

The pressure being held constant at the
inlet, the pressure at the outlet is also con-
stant, for a constant delivery.

In the present improved process, at the

20 commencement of the operation, the appa-
ratus is filled with an inert liquid, for in-
stance water, which enters the apparatus at
the water inlet 1. The operation begins by
filling with water the whole of the appa-

3o ratus, that is to say, the heat- recuperators
a, a', the coil k of the sterilizer proper and
the whole of the piping; then the sterilizer
is heated to the sterilizing temperature.
The outlet cock u is then slightly opened,

SO the water contained in the sterilizer coil k
is evaporated and the steam so formed
forces the water in front of it; when the
steam appears at the cock u, the operator is
thus warned that the apparatus is sterilized.

S6 When this sterilization is completed the
cock u is closed and water is forced by the
pump r into the apparatus for filling it
again. When the apparatus is filled with
water and the cocks of the circulation

40 closed, the sterilizer is boated, preferably by
admiting in the water bath of the sterilizer,
until the whole of the apparatus is brought
into the normal condition of service. When
the temperature has reached 80 c., for in-

45 stance, the circulation valves t, u are
slightly opened, the temperature of the
liquid entering the apparatus increases
rapidly and in a few minutes reaches very
nearly the sterilizing temperature (about

50 110) its passage into the heated sterilizer
at last giving it the temperature required
for the sterilization, (115).

When equilibrium of temperature or the
normal condition of service has been estab-

55 lished the water inlet is closed and milk ia
introduced into the apparatus through the
milk inlet 2, from a reservoir maintained at
the pressure necessary to equilibrake the
tension of the vapors produced at the steri-

60 lizing temperature. Thus the milk is intro-
duced so that the operation may proceed
without change, stoppage, or expansion, the
milk forcing the water in front of it to and
out of the outlet.

65 The sterilization of the milk is thus effect-

ed according to the conditions set out in the
above mentioned patent application, that is
to say without any risk either of carameliz-
ing the lactose or of scorching the casein.

At the end of each operation it is neces- 70
sary to expel the milk to the last drop in or-
der not to leave any of it in prolonged con-
tact with the hot walls of the passages; to
this end the inlet for the milk is closed and
the apparatus is filled with water immedi- 75
ately after the exit of the milk, while con-
tinuing to heat the sterilizer, so that the said
cleaning water is itself sterilized. The
water so introduced forces in front of it the
milk which is still in the apparatus. Water go
is so forced through the apparatus until
such water is delivered quite clea r.

The apparatus thus cleans itself by the
passage of the hot water and may remain in
operation for several weeks without being g5
taken to pieces if the precaution be observed
of passing through it an alkaline solution
from time to time in order to get rid of the
greasy residues which adhere to the walls.

At the end of each operation the sterilizer 90
remains full of water under pressure.

In order to avoid, when the heating of the
sterilizer is stopped, the water which, has not
yet passed through the sterilizer (and which
has not been sterilized) from contamina- 95
ting the sterilized water which lias passed
through the sterilizer, the exit pipe of the
sterilizer is provided with a set of valves by
means of which this contamination is
avoided.

On the outlet pipe of the coil k of the steri-
lizing apparatus are arranged two valves a>,
as' mounted at each end of a chamber y
which is provided with a purge cock z.
When the two valves a?, as' are closed the
purge cock z is opened in order to empty the
chamber y which is then dried by heating it
by a flame so as to create between the two
valves a;, x' a dry and sterilized chamber.

It will be understood that when the appa- no
ratus is filled with water at the close of an
operation and the heating of the sterilizer is
stopped, the above described arrangement is
used to separate the sterilized water which
has passed through the sterilizer from the 115
unsterilized water and prevent contamina-
tion of the sterilized water.

With this arrangement it is not necessary,
when the operation ceases and the heating of
the sterilizer is stopped, to begin the whole 120
process anew.

When the apparatus is to be put again
into operation the valves ;r, a?', are opened to
allow passage therethrough only at the mo-
ment when the water which the coil k of the 125
heating device or sterilizer contains has
reached the sterilizing temperature.

Beer, wine, cider, and in fact all kinds of
alimentary liquids as well as water, may be
treated by this improved process. 130

100

105

1,230,751

Claims :

1. A process for sterilizing alimentary
liquids in a sterilizing apparatus, consisting
in sending water into the whole of the ap-

5 paratus, at the beginning of the operation,
in bringing this water to the sterilizing tem-
perature, in causing said water to be dis-
placed by the liquid to be treated and, at the
end of the operation, in displacing by water
10 the liquid which has been treated.

2. In a process for sterilizing alimentary
liquids in a sterilizing apparatus, displacing
by water the liquid which has been treated
leaving the apparatus full of water when the

15 operation ceases, and separating the steril-
ized water which has passed through the
sterilizer from the unsterilized water in the
apparatus.

3. A process for sterilizing alimentary
20 liquids in a sterilizing apparatus, consisting

in sending water into the whole of the appa-
ratus at the beginning of the operation, in
bringing the water to the sterilizing temper-
ature, in displacing said water by the liquid
to be treated, then, a little before stopping 25
the operation, in displacing by water the
liquid which has been treated, and finally in
separating the sterilized water in the appa-
ratus from the unsterilized water, to prevent,
while the apparatus is at rest, the contami- 30
nation of the sterilized water.

The foregoing specification of my im-
provements in the process of and in appa-
ratus for sterilizing liquids signed by me
this second day of April, 1914.

JEAN MERIE.

Witnesses :

CHAS. P. PRESSLY,
RENE THIKIOT.

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D. C."

lo T.iuol"-.tinni8'0" sri;

^d ,rfa

j .-i

i 2. as

IN *--. W -W VJ \.-<,

jvu/i

F. G. KEYES.
STERILIZING APPARATUS.

APPLICATION FILED JULY t, 1913.

1,235,698.

Patented Aug. 7, 1917.

UNITED STATES PATENT OFFICE.

FREDERICK G. KEYES, OF BOSTON, MASSACHUSETTS. ASSIGNOR TO COOPER HEWITT
ELECTRIC COMPANY, OF HOBOKEN, NEW JERSEY, A CORPORATION OF NEW JERSEY.

STERILIZING APPARATUS.

1,235,698.

Specification of letters Patent. Patented Aug. 7, 1917.

Application filed July 1, 1913. Serial So. 776,757.

To all whom it may concern :

Be it known that I, P'RKDERICK G. KEYES,
a citizen of the United States, and resident
of Boston, county of Suffolk, State of Mas-
5 sachusetts, have invented certain new and
useful Improvements in Sterilizing Appa-
ratus, of which the following is a specifica-
tion.

In a companion application executed on
10 the same date -here with, I have shown and
described an invention relating to the treat-
ing of liquid by exposure to a suitable active
influence for sterilization or other purposes.
As a source of the active influence, I have
15 therein shown a mercury vapor apparatus
comprising .a quartz container hermetically
sealed and electrodes therein joined to suit-
able leading in wires, whereby, in operation,
ultra-violet radiation is produced.
20 The special object sought to be obtained
by the apparatus of the companion applica-
tion is that of securing a thin uniform layer
of suitable material which is to be exposed
to the action of ultra-violet radiation sup-
25 plied through walls of the source. In the
present instance I attain the desired uni-
formity and thinness of liquid material by
utilizing as a surface along which the liquid,
such as milk, is allowed to pass while ex-
30 posed to the rays from the source, a sheet
or screen of gauze or fabric, usually of
fibrous material, the same being either sus-
pended from or supported upon a metallic
or other surface. The liquid to be sterilized
36 or otherwise affected drops down over this
screen and is separated into uniform layers
as it passes downward, said layers being
sufficiently thin to admit the complete ster-
ilization of the liquid or, in the case of cer-
40 tain other materials, say the bleaching or
partial oxidation of oil, as the case may be.
From this it appears that, sterilization is
not the sole object to which my apparatus
may be applied but other results aimed at
46 may be attained according as they are ap-
propriate to the properties of the liquid to
be treated.

I show such a screen as I have described
in the accompanying drawing.
50 "Referring to the accompanying drawing,
the part 1 is a screen suspended by means

not shown in such a position as to be exposed
to the radiation from a source of ultra-
violet light. The screen may be of material
such as iron or copper, in which case it is 55
preferably tinned before being woven into
the mesh. When material such as metallic
gauze is employed it can readily.be washed
off after use so that the same gauze or fab-
ric may be employed repeatedly. Should 60
the gauze be made of fibrous material, it
might, in case milk, for example, was the
liquid allowed to pass over it, have to be
removed after every use and replaced by a
fresh piece. 05

The liquid to be treated is admitted
through a tube 7, through which pass at
intervals drips, 8, 8, subject to regulation
by mill-heads 9, 9. By the proper manipu-
lation of the mill-heads, the amount of 70
liquid passing through each drip is regu-
lated until all become adapted to furnish a
practically uniform supply which then falls
upon the upper edge of the gauze 1, whence
it passes downward by gravity into a trough 76
10 and passes out through an outlet 11 into
a jar or other receptacle '12. During this
passage the liquid is subject to the effects
of radiation from the quartz lamp or tube
2, and when it passes into the jar 12 it is 80
in a sterilized or otherwise altered condi-
tion.

When the gauze fabric is' made of fibrous
material, it is evident that the mesh of said
material may be so chosen as to act in co- 86
operation with gravity in the nature of a
sponge, attracting the liquid uniformly
through the region occupied by the fabric.
I claim as my invention :

1. A sterilizing apparatus comprising a 90
gauze screen supported to hang in a vertical
plane, means for distributing the liquid to

be sterilized to the top of the gauze, a trough
for cooling the sterilized liquid at the bot-
tom, and a source of ultra-violet radiation in 95
proximity to the gauze.

2. A sterilizing apparatus for liquids com-
prising a gauze fabric supported to hang in
a vertical plane, means for distributing the
liquid to be sterilized to the ton of the fab- 100
ric, and a source of ultra-violet radiation

in proximity to the fabric.

2 1,235,698

3. In a sterilizing apparatus for liquids, Signed at New York in the county of New

a source of ultra-violet radiation, a gauze York and State of New York this 27th day

fabric of fibrous material supported to hang of June A. D. 1913.

in a vertical plane, means for distributing FREDERICK G. KEYES.

the liquid to be sterilized to the top of the Witnesses:

said fabric, the meshes of the gauze fabric WM. H. CAPEL,

being close together. THOS. H. BKOWN.

1,335,094.

J. G. F. HIEBER.
PROCESS FOR TREATING FRUIT JUICES.

APPLICATION FILED OCT. 21, 1918.

Patented Dec. 16, 1919.

2 SHEETS SHEET 1.

1,325,094.

J. G. F. HIEBER.
PROCESS FOR TREATING FRUIT JUICES.

APPLICATION FILED OCT. 21, 1918.

Patented Dec. 16, 1919.

2 SHEETS-SHEET 2.

] E

3 t

Ci.Fffiebev

dot

UNITED STATES PATENT OFFICE.

JOHN G. F. HIEBER, OF SPOKANE, WASHINGTON.
PROCESS FOB TREATING FRUIT-JUICES.

1,325,094.

Specification of letters Patent. Patented Dec. 16, 1919.

Application filed October 21, 1918. Serial No. 259.162.

To all whom it may concern:

Be it known that I, JOHN G. F. HIEBER, a
citizen of the United States, residing at
Spokane, Spokane county, and State of
6 Washington, have invented certain new and
useful Improvements in Processes for Treat-
ing Fruit-Juices, of which the following is
a specification.
The present invention relates to imprpve-

10 ments in the process of treating fruit juices,
involving the sterilization, cooling, and
storing the juice from apples, grapes, ber-
ries, etc., which juices are obtained directly
from the press, and the treatment accom-

15 plished in hermetically sealed vessels.

The primary object of the invention is the
utilization of a process for the production of
unfermented fruit juices by means of which
infection is prevented, contact with the air

20 is eliminated, and a pure fruit juice is at-
tained in the storage tanks or casks.

In the production of fruit juices according
to the present process, the juice is free from
all possible contact from the atmosphere,

25 from the time the juice leaves the press un-
til it is stored in the storing vessels, and in
order to illustrate the steps in the treatment
of the juices I have shown an apparatus
which embodies the principles of the inven-

30 tion, arranged according to the best mode
so far devised for the practical application
of these principles.

Figure 1 is a view, partly in section, show-
ing in diagrammatic form, the physical em-

35 bodiment of the invention.

Fig. 2 is an enlarged view of the sterilizer.

Fig. 3 is a top plan view of the parts of

the apparatus including the pre-heater,

sterilizer, cooler, and one of the vats or

40 storage tanks.

Tn the treatment of the juices, the fruit
or berries are first placed in the press indi-
cated by the numeral 1. and from there the
juices flow to the pre-heater 2, which is a

45 vessel, closed, and inclosing the pair of
tanks 3 and 4. The juice is not conveyed
to the interior of the pre-heater, but to the
interior of a pair of cylinders 3 and 4 with-
in the pre-heater, through the inlet hopper

60 5 and pipe 6, these cylinders being joined
by a connecting pipe 7 leading from the top
of the first cylinder 3 to the bottom of the
second cylinder 4, and the passage of juice
through these pipes is controlled by the re-

65 spective valves 8 and 9,

Following the course of the fruit juice
from the cylinders within the pre-heater to
the sterilizer, the juice leaves the upper end
of the cylinder 4 by way of pipe 10 and
enters the first cylinder 11 within the steri- 60
lizer casing 12 by way of the short pipe
13. Preferably there are a series of these
cylinders 11 and they are joined by a suc-
cession of lower connecting pipes 14 and the
stand pipes 15, the latter connected to the 65
top of a cylinder and at its lower end con-
nected to a lower connecting pipe 14 in
vyhich are placed the valves 16 for control-
ling and regulating direct communication of
all the cylinders 11 at their lower ends. At 70
their upper ends each cylinder has a vent
17, and in Fig. 2 it will be noted that the
bottoms of the sterilizer cylinders are on
gradually lowering planes, so that the series
of cylinders may be drained when it is nee- 75
essary to cleanse them.

Following the course of the fruit juice,
after being heated in the sterilizer, tlv* juice
passes to the pre-heater 2 by way of th^ pipe
18 from the bottom of the last sterilizing 80
cylinder to the interior of the pre-heater.
And the juice passes around the two cylin-
ders 3 and 4 of the pre-heater, heating the
incoming juices as they flow from the press,
and passing around the interior of the pre- 85
heater casing as indicated, incidentally los-
ing some of the heat units which are with-
drawn by the comparatively cool juice com-
ing from the press.

From the pre-heater, the juice flows to *0
the cooler 3, or rather to the series of cyl-
inders 19 within the cooler, by way of the
connecting pipe 20. These cooling cylin-
ders are arranged substantially in the same
manner as the cylinders in the sterilizer, 95
with a connecting short pipe 21 at their bot-
toms, and a longer stand pipe 22 from the
top of each cylinder to its short pipe, there
being a controlling valve 23 for each short
pipe 21. 100

After being cooled, the juice is passed to
the storage vats or tanks indicated as 24, 25,
26, by way of the pipe 27 from the top of
the last, cooling cylinder 19, from which
short branch pipes 28 pass up into the stor- 105
age tanks, and valves 29 are provided to
regulate the flow of juice or liquid. Thus
it will be observed that the fruit juice passes
from the press through the cylinders 3 and
4, thence through the sterilizing cylinders 110

1,325,004

11, thence through the prc-heating vessel 2,
and thence through the cooling cylinders
and to the storage tanks.

The sterilizing or heating medium used in
5 the sterilizing casing or tank 12, may be hot
water or steam, as desired, the medium of
course being brought to the proper and suit-
able temperature, and in the pre-heater the
medium utilized to raise the temperature of

10 the incoming juice, is the sterilized juice,
the heat exchange between the sterilized
juice and the fresh juice serving to increase
the temperature of the fresh juice and de-
crease the temperature of the sterilized juice.

15 Thus the juice passing to the sterilizer is
partly prepared, and the juice passing to the
cooler is also partly prepared, each for
further treatment. In the cooling tank or
receptacle 3, a brine solution or cold water

20 is utilized for cooling the sterilized juice.

During the treatment of the juice just de-
scribed, it is necessary, at intervals to agi-
tate and stir the juice to prevent the accumu-
lation of slimes, or to break up such a condi-

25 tion. should it exist. For this purpose a cir-
culating pump 30 is provided, preferably of
the rotary type, and this pump has a pipe
31 connecting with the pipe 13 to the steriliz-
ing cylinders, and another pipe 32 connected

30 with pipe 18 which connects the last steriliz-
ing cylinder with the pre-heater. Thus by
closing the valve 33 in pipe 10 and opening
valve 34 in pipe 31, and opening valve 35 in
pipe 32 and closing valve 36 in pipe 18', and

35 opening the valves 16 in connecting pipes
15, the pump will cause a circulation of the
juice through the bottoms of the sterilizing
cylinders, the pump and its branch pipes, to
effectively break up any tendency of the

40 juice to coagulate, and to maintain the juice
in a liquid condition. When the pump is
not in use, of course the proper valves are
manipulated to provide for cutting out the
pump and for establishing the necessary

45 communication for the sequential movement
of the juice as it is treated.

From the time the juice passes from the
press until it is finally treated and stored in
the vats or tanks, air is excluded therefrom,

60 and in order that air may not come in con-
tact with the juice while being stored, car-
bonic gas is furnished to the interior of
the tanks above the inflowing juice, as indi-
cated in tank 24 in Fig. 1 of the drawings.

65 At frequent intervals the apparatus is
cleansed, and for this purpose the covers of
the cylinders may be removed, and the in-
terior walls of the cylinders swabbed with
suitable cleansers, and preferably live steam

is injected into the receptacles and pipes to 60
thoroughly cleanse them. By means of the
circulation pump the juice is caused to move
regularly and evenly through the different
apparatus and is subjected uniformly to the
sterilizing step of the process, the slimy sub- 65
stances of the fruit are prevented from co-
agulating until they reach the storage vats,
and then all sediment and solid matters are
congregated at the bottom of the storage
tank below the inlet end of the pipe 28, thus 70
insuring a rapid settlement and clarifying
of the juice. Suitable thermometers are pro-
vided for ascertaining the heat conditions,
a7id the vents 17, it will be understood are
for escape of air, as the cylinders are filled 75
with liquids or juices.
What I claim is :

1. The process of treating fruit juices
which consists of flowing the fresh juice to a
preheater, thence to a sterilizing appara- 80
tus and subjecting the juice to a heating
medium, passing the sterilized juice to a
container positioned about the pre-heater,
whereby the sterilized juice constitutes a
heating medium for juice in the pre-heater 85
and then storing the sterilized juice.

2. The process of treating fruit juice con-
sisting of passing the juice through a pre-
heater, thence into and through a heater,
thence into a container positioned about the 90
pre-heater whereby the heated juice consti-
tutes a heating medium for the juice in the
pre-heater, then passing the juice through

a cooler and from the cooler into the lower
portion of a closed storage receptacle having 95
gas heavier than air positioned therein.

3. The process of treating fruit juices by
furnishing the fresh juice to a pre-heater,
conveying the juice from the pre-heater to a
sterilizer and applying heat to the juice in 100
the sterilizer, conveying the sterilized, heat-
ed, juice to a jacket positioned about the pre-
heater whereby the sterilized juice consti-
tutes a heating medium for juice in the p_re-
heater, agitating the juice while circulating 105
it through the sterilizer, and then cooling
the partly cooled juice and storing it.

4. The process of treating fruit juices con-
sisting of passing juices through a pre-
heater, thence to a heater and from the 110
heater to a jacket about the pre-heater, then
passing the juices through a cooler and into
the lower end of a storage receptacle having

a medium placed therein for sealing the
juices against contact with the air in the 115
upper portion of the receptacle.
In testimonv whereof I affix my signature.
JOHN G. F. HIEBER.

MILK, CONDENSED

Patent Subject .author Date

376,496 Apparatus for condensing V on iioden Jan, 17, 1888,
and carbonating milk.

957,686 Condensing fluid substances. Kalb May 10, 1910.

992,705 Manufacture of condensed Campbell May 16, 1911.

milk.
1,067,336 Milk-condenser Hay Jl. 15, 1913.

(No Model.)

0. VON RODEN.

APPARATUS FOE CONDENSING AND CARBONATING MILK.

No. 376,496. Patented Jan. 17, 1888.

rtLcuZ fyvyVLd.

UNITED STATES PATENT OFFICE.

OTTO VON RODEN, OF NEW YORK, N. Y., ASSIGNOR TO THE YON RODEN
MANUFACTURING COMPANY, OF NEW YORK.

APPARATUS FOR CONDENSING AND CARBONATING MILK.

SPECIFICATION forming part of Letters Patent No. 376,496, dated January 17, 1888.

Application Bled Dpcrmlier 12, 1885. Serial So. 183,527. (Xo raodd.)

To all whom it may concern:

Be it known that I, OTTO VON RODEN, for-
merly of Hamburg, Germany, but now of the
city, county, and State of New York, have in-
5 vented certain Improvements in Apparatus
for Preparing Milk, &c., with Carbonic Acid,
of 1 which the following is a specification.

The object of this invention is to provide a
new and useful apparatus intended for the

10 preparation of milk charged with carbonic-
acid gas; and it comprises certain novel com-
binations of parts whereby provision is made
for heating the milk for partially concentrat-
ing the same by removal of aqueous vapor and

15 for charging the same with carbonic-acid gas.
Figure 1 is a side view and a partial verti-
cal sectional view showing the construction
and illustrating tlte operation of my said in-
vention. Fig. 2 is a detail view, on a larger

20 scale, of one part of the apparatus.

A is a vacuum-pan of suitable construction,
and which may be provided with a glass win-
dow, a, through which the contents thereof
can be inspected, and also with a thermome-

25 ter or thermostat, b, of any suitable construc-
tion, by which the temperature within the
vacuum can be readily ascertained. The vac-
uum-pan is heated by any ordinary or suitable
means as, for example, by the coil of steam-

30 pipes C.

D is an outer shell or jacket attached to the
vacuum-pan A, withaspacejd 7 , between, within
which space is placed the coil of heating-pipes
C aforesaid. An inlet-pipe, E', having a suit-

35 able cock, b', is arranged to introduce cold
water or other refrigerant into the space a'
when required, as hereinafterexplained.

At c.is an outlet, which is provided with a
suitable cock, whereby, when desired, the cold

40 water or refrigerant is permitted to flow or cir-
culate through the space a'. A cock, /, is so
applied as to enable the water or refrigerant
to be entirely withdrawn from the space a'
when required. A pipe, E, is provided, if de-

45 sired, with a cock, g, which connects the vac-
uum-pan A with the air pump F, by means of
which the vacuum or partial vacuum is main-
tained in the vacuum-pan.
G is a strong vessel or receiver of any ordi-

50 nary or suitable construction, and which has

a suitable cock, r. The receiver G connects
by means of the pipe II, having a suitable
cock, h, with the bottom of the vacuum-pan A.

I is a pipe which extends from the vacuum
pan and is continuous with an outlet-pipe, K, 55
which is provided with a suitable cock, k, the
pipe I being also provided with a suitable
cock, as at i. The pipe K connects with any
suitable source for the supply of carbonic-acid
.gas as, for example, with a generator, R, 60
which may be substantially the same as the
generators which are in common use for the
manufacture of carbonic-acid gas for various
purposes in the arts.

The pipes I and K connect with the pipe H 65
by a pipe, L, which has a cock, , and which
is connected with the pipe H, as follows: In
the pipe II is a hollow bulb or chamber, n.
The end of the pipe L is passed through the
side of this bulbn, and is turned to - a position 70
which should be parallel or coincident with
the axis of said bulb or with that of the pipe
H. This extremity of the pipe L is constructed
to form an ejector-nozzle having a fine or nar-
row orifice through which on occasion the car- 75
bonic-acid gas issues at a high velocity and
with great force, so as to carry with it the
milk-or other liquid simultaneously admitted
to the, bulb from the pan A to the receiver G.
The carbonic-acid gas is thus brought into 80
contact under pressure with the milk when
the same is in a sprayed or minutely-divided
condition, thereby effectually charging the
milk with the gas. The receiver G is provided
with a suitable cock, r, by means of which car- 85
bonic acid is admitted to or shut off from the
pipe H.

The operation of the apparatus is as fol-
lows: The milk to be treated and incidentally
partially concentrated and to be charged with 90
carbonic-acid gas is introduced into the vacu-
um-pan A through any suitable inlet, which is
afterward closed in, any ordinary or suitable
manner. It is preferred that the vacuum-pan
be filled to about two thirds of its capacity. 95.
The cocks i and h being closed, the vacuum-
pap, by. means of the steam-pipes C or other
suitable means, is heated so as to raise the* milk
to a temperature, say, of 180" Fahrenheit aqd
the air-pump F being meanwhile kept in <Sp- toe

376,496

oration to remove the vapors as fast as gener-
ated within the vacuum-pan, the contents of
the latter are gradually and to some extent con -
centrated, this being continued for, say, a pe-
5, riodof fifteen minutes, the object being to ex-
pel the air from the milk, so that its presence
may not create fermentation or change. The
concentration (to some extent) of the milk, al-
though tending to give a stronger and richer
tc product, is a mere incident to the heating and
results just described. When this heating has
been accomplished and the elimination of the
air has been secured, the cocks i and /c are
opened, while the cocks m and h are closed, to
15 insure the passage' of the carbonic-acid gas
through the pipe I into the upper part of the
vacuum-pan above the contents thereof to ex
elude air from contact with the contents of the
vacuum-pan. This done, the cock g is closed
20 and the heat is increased until; the contents of
the vacuum-pan are heated toatemperatureof.
say, 220 Fahrenheit, which temperature may
be maintained for, say, about one hour, the ob-
ject of this heating being to heat the milk to a
25 temperature sufficient todestroy the germs con-
tained in the milk, and which otherwise would
tend 'to produce putrefactive fermentation.
Steam is then turned off from the steam-pipes
C in order to cease heating the vacuum-pan;
30 or if other means of heating the latter are
used the same are temporarily rendered in-
operative in any suitable manner. The vac-
uum-pan is then cooled either by the admis-
sion of water or other refrigerant from the pipe
35 E', as hereinbefore explained, or by any other
appropriate means, this cooling being con-
tinued until the temperature of the contents
of the vacuum-pan is reduced to 100 Fahren-
heit, or thereabout. This done, the cocks k
40 and h and m are opened, and the cock r being
opened the contents of the vacuum-pan A are
ejected through the pipe H to the hollow bulb
or chamber n toward the receiver G, simulta-
neous with which the carbonic acid, under
15 pressure from the generator K, passes through
and from the nozzle to, and dividing the milk
into spray charges the same and conveys it so
charged into the receiver G, as hereinbefore
explained.

50 Keferring to the separate operations of ex-
pelling the air from the milk and of destroy-
ing the germs of fermentation therein, I find
that the first operation must be effected im-
mediately after the air has been expelled from
55 the milk and from itscontaining-chamber. I
find that the second or highest temperature
must be effected after the gas has been admitted
into the milk-containing chamber. I find that
a heat high enough to destroy the fermenting-
60 germ in the milk, if used under the" condition
of a vacuum in the chamber, would change the
color of the milk by acting upon the milk-su-
gar so as to discolor the milk. I find that to
charge the milk into the receiver under this
6; highest degree of heat would act to prevent
that intimate relation of the gas and milk
wWch is necessary to cause the gas to be re-

tained in the milk, and hence it is of the high-
est importance that the milk be cooled before
it passes the ejector to fix the gas in the milk. 70

In the charging operation the pressure is
equal in the preparing- vessel at the point of
ejectment and mixing and in the receiver to
the pressure in the generator, so that the
pressure in the generator serves to displace the 75
prepared milk from itscontainibg-vessel, and
as the means of ejecting and mixing the milk
and gas after it has been discharged from the
preparing-vessel. It is important, therefore,
that the pipes fe and I connect with the vessel 80
A above the level of the milk therein, that the
pipe H connect with the bottom of said ves-
sel, and that the pipe I be connected to the
pipe H by an ejector-pipe at a point between
the receiver and the milk-containing vessel, 85
',so as to utilize the two pressures from the
same source.

When desired, sugar or other sweetening
substance may be added to the milk, together
with any desired flavoring material. 9

For the purposes of this application for Let-
ters Patent I do not claim the process or pro-
cesses of treating milk, &c., hereinbefore de-
scribed, for the reason that I claim the said
process in a separate and distinct application 95
for Letters Patent filed November 23, 1885,
under Serial No. 185,526.

What I claim as my invention is

1. The combination of a vacuum-pan, A, a
receiver, G, a generator or source of supply IDC
for carbonic acid gas under pressure, a pipe,

H, having a bulb or chamber, n, and connect-
ing. the receiver with the pan, and an ejector-
nozzle, w, arranged within the bulb or cham-
ber n and connected by a pipe with the gen- 105
erator or source of carbonic-acid supply, all
substantially as and for the purpose herein set
forth.

2. In apparatus for preserving and charg-
ing milk with carbonic acid gas, the vessel A, 1 10
provided with a bottom shell or jacket having
inlet and outlet pipes for heating the milk-
containing chamber, a coil of pipe within said
shell entering and leaving it for cooling said
chamber, a pipe connecting the top of said 115
chamber, a pipe connecting the bottom of said
chamber, and an intermediate pipe connecting
with said bottom pipe, in combination with
the air-pump, the receiver, and tire generator,
each separately connected with said pipes, and 120
the ejector w, constituting a part of and ar-
ranged at the junction of the pipes which con-
nect the vacuum-vessel with the generator and
with the receiver, substantially as described.

3. The herein -described combination of 125
parts, constituting an improved apparatus for
preserving and charging milk with carbonic-
acid gas, said parts consisting of the vacuum-
vessel A, having the jacket D, the coil of pipe

C, placed within said jacket for heating said 130
vessel, the generator E, the pipes IK,connect-
ing the chambers of said vacuum-vessel and
generator, the air-pump F, connecting the up-
per part of the chamber of said vessel, the re-

376,496

ceiver G, its pipe H, having the bulb n, and the
pipe reconnecting the pipes I and H, and ter-
minating in the latter in an ejector, iv, the said
pipes having the cocks shown and described.
5 4. In apparatus for preserving and charg-
ing milk with carbonic-acid gas, the combina-
tion, with the milk-containing vessel provided
twith coils and jacket for both heating and
cooling the same, of a thermometer, the air-
10 pump and its pipe E, the generator and its
pipes I K, the receiver and its pipe H, and
the pipe L, branching from the pipe I and ter-
minating in the pipe H in an ejector at a

point between the treating- vessel and the re-
ceiver, the several parts having the precise 15
relation shown and described.

5. The combination of a vacaum-pan, a gen-
erator, R, for supplying carbonic acid gas un-
der pressure, a receiver, Q, pipe H, having
bulb or chamber n, and an ejector-nozzle, w, 20
connected with the generator, all substantially
as and for the purpose herein set forth.

OTTO VON RODEN.
Witnesses:

CHARLES MACINNES,
CLARENCE E. CONGER.

957,686.

A. G. KALB.

CONDENSING FLUID SUBSTANCES.

APPLICATION TILED FED. 4, 1909.

Patented May 10, 1910.

2 SHEETS-SHEET 1.

^ -C^ CS/msst^

957,686.

A. G. KALB.

CONDENSING FLUID SUBSTANCES.
APPLICATION PILED FEB. 4, 1909.

Patented May 10, 1910

2 SHEETS SHEET 2.

& 3.

UNITED STATES PATENT OFFICE.

ALBERT G. KALB, OF CHICAGO, ILLINOIS, ASSIGNOR TO NATURAL DRY PRODUCTS
COMPANY, OF AUGUSTA, MAINE, A CORPORATION OF MAINE.

CONDENSING FLUID SUBSTANCES.

Specification ol Letters Patent. Patented May 10, 1910.

Application filed February 4, 1909. Serial No. 476,049.

057,08(5.

To all whom it may concern:

Be it known that I, ALBERT G. KALB, a
citizen of the United States of America, and
resident of Chicago, in the county of Cook
5 and State of Illinois, have invented certain
new and useful Improvements in Condens-
ing Fluid Substances, of which the follow-
ing is a specification.

This invention relates to improvements in

j.0 method of condensing fluid substances and
the invention is adapted more particularly
for condensing milk.

The object of my invention is to invent
a simple method which will make it possible

15 to condense milk by an economical process
and without the use of undue heat.

In the preferred form of apparatus for
carrying out my method, the material to be
condensed is contained in a suitable tank

20 which may be heated as by a water or steam
jacket and with this tank I employ a spray-
ing chamber in which the inaterial to be con-
densed is introduced in the form of a fine
spray and at the same time subjected to a

25 constantly maintained current of dry warm
air, the said air being replenished in great
volume and acts upon the sprayed milk to
take up the liquid particles of the same and
the air is then forced through the body of

30 the milk and out of the tank in any desirable
way.

My invention consists of a method,
broadly speaking, as just described and as
hereinafter claimed.

35 In the drawings accompanying and form-
ing part hereof Figure 1 is a view, part in
side elevation but mostly in vertical section,
of apparatus constructed to carry out my
method. Fig. 2 is a horizontal . section

40 through the line 2, 2 of Fig. 1. Fig. 3 is a
horizontal section through the line 3, 3 of
Fig. 1.

Keferring now to the details of the draw-
ings by numerals : 1 designates a tank which

45 may be open at the top as illustrated and
which is provided with a heating jacket 4 to
which a heating medium may be supplied
through the pipe 5 .shown in Fig. 1. The
tank also is provided with a supply pipe 7,

60 an overflow 8, and a discharge pipe 9.

Within the tank is a spraying chamber
formed of two telescopic members 12 and 14.
the member 12 being adjustably supported
by the member 14 by means of wing nuts 13
so that the member 12 may be lowered with- I

in the tank 1 as may be necessary in order
to insure that the lower end of said tank
shall always be submerged in the material
to be condensed and to make it possible to
lower said member 12 as the fluid substance 60
lowers in the operation of condensing the
same. The member 14 is provided with an
inlet pipe 17 of large area which is connected
with a blower 18 which exhausts air from a
heating jacket 20 provided with a heater 21 65
and an inlet 22, the whole being so arranged
that all the air which is fed by the blower
18 to the spraying chamber 14 must outer
through the inlet 22 and be subjected to the
drying and warming action of the heating 70
coils of the heater 21.

The lower adjustable member 12 of the
spraying chamber is provided with perfora-
tions 13 through which the material to be
condensed passes and finds the same level 75
within the spraying tank as it does in fhe
condensing tank 1. The spraying chamber
is also provided with a series of spraying
devices or atomizers 24 supplied by a pipe
2C connected with a pump 28 and this pump 80
connects with the bottom of the tank 1 by
means of the pipe 29 and by the action of
the pump 28 the material being condensed
is drawn from the tank 1, forced through the
pipe 20 through the spraying devices 24. 85
where it is subjected to the action of large
volumes of constantly supplied heated and
dri-xl air introduced into the spraying cham-
ber by means of the aforesaid blower 18.
Within the bottom of the tank 1 is also pro- 80
vicled an agitator 29" operated from a pulley
30 and this agitator 29" is adapted to create
a slight current in the liquid to be. condensed
by drawing said inaterial down one side of
the chamber and permitting it to flow up 95
the other side, thus keeping the material of
uniform consistency, and preventing the for-
mation of foam.

The operation of my invention is as fol-
lows : By means of the blower 18, air in large 100
volumes is drawn through the inlet 22 and
heated and dried by heater 21 and forced
through the inlet 17'into the spraying cham-
ber. In order to find exit from this spray-
ing chamber the air must pass down through 105
the perforations 13 in the lower member 12
of said tank and pass through the material
to be condensed whore it may escape freely
through the open top of the tank 1 but in
doing this the large volume of air intro- 110

957,686

duced into the spraying chamber comes in
contact with the sprayed or atomized parti-
cles from the spraying devices 24 and of
course tends to absorb to a large extent 'the
5 liquid from said particles, thereby carry-
ing off the moisture from these atomized
particles and gradually condensing the ma-
terial to any extent desired. As the mate-
rial is condensed, the adjustable member 12

10 may be lowered to keep its perforated end
surrounded by the material being condensed
and when said material is condensed to the
desired consistency it may be delivered'
through the discharge pipe 9, and .a new

15 supply of liquid subjected to the condensa-
tion process.

From the foregoing and the accompanying
drawings, it will be seen that I have invented
a method of condensing fluid substances

20 which is carried out by an apparatus of
extremely simple and effective form, by at-
omizing or spraying the liquid into a spray-
ing chamber in which is constantly main-
tained a current of dry warm air which is

25 renewed in sufficient quantities to thoroughly
absorb the moisture from the sprayed par-'
tides.

It will be seen that by my method I ob-
tain the desired result rapidly and economic-

30 ally.

It is obvious that changes may be made
in *KQ ar>r>arntiis for carrying out my method

without departing from the spirit thereof,
the scope of the invention being set forth
by the appended claims. , 35

The apparatus illustrated and described
is not herein claimed, but forms the subject
matter of a separate application, filed July
30, 1908, Serial Number 446,169.

What I claim as my invention is : 40

1. The method of condensing fluid sub-
stances which consists in introducing the
material in atomized condition to a current
of air, maintaining the air in motion, and
forcing the air through the body of mate- 45
rial being treated, substantially as described.

2. The method of condensing fluid sub-
stances which consists in .subjecting air to
a spray of liquid material and in forcing the
air so sprayed- through the material being 50
treated, substantially as described.

3. The method of condensing fluid sub-
stances which consists in subjecting air to a
spray of liquid material, in forcing the air

so sprayed through the material, and in 55
keeping the liquid in motion, substantially
as described.

Signed by me at Chicago, Illinois, this
25th day of January 1909.

ALBERT G. KALIi.

Witnesses:

GEO. F. YATES,
W. F. HAYDEN.

UNITED STATES PATENT OFFICE.

CHARLES H. CAMPBELL, OP NEW YORK, N. Y.
MANUFACTURE OF CONDENSED MILK.

993,705.

No Drawing.

Specification of Letters Patent. Patented May 16, 1911.

Application filed December 9, 1909. Serial No. 532,182.

To all whom it mat/ concern:

Be it known that I, CHARLES H. CAMP-
BELL, a citizen of the United States, residing
in the borough of Manhattan, city, county,
5 and State of New York, have invented cer-
tain new; and useful Improvements in the
Manufacture of Condensed Milk, of which
the following is a specification.
According to this invention I purpose to

10 make the condensed milk not from ordinary
fresh milk but from a milk of which a part
of the water has previously been extracted.
Or in other words I purpose to divide the
process into at least two stages. In the first

15 stage the volume is reduced by the extrac-
tion of water and preferably without high
heat, and in the second stage this concen-
trated milk is increased in volume by the
coagulation of the albuminoids or by the ad-

20 dition of water, or in both ways.

This process has great commercial and
technical advantages. The milk can be col-
lected in a grazing country far from the
center of manufacturing industries, and can

25 be there treated to remove a large part of
the water before being shipped to the place
where it is' condensed and marketed, thus
saving the cost of shipping a large quan-
tity of the water. This concentrated milk

30 because of the small quantity of water in it,
will keep fresh much longer than ordinary
milk, and will thus bear shipment to a
greater distance and at less expense. It can
be perfectly controlled as to its contents of

35 butter fat and water, so as to supply at the
point where the last stage of the process
is to be carried out, a milk which needs only
to be heated to the coagulating point (o give
the desired final product. Or it may be re-

40 duced to such an extent that in the second
stage it will require the addition of some
water as well as the application of heat.
There is for example such a concentrated
milk now on the market known as White

45 Cross Milk, of such a composition that by
mixing one part of water with three parts
of this milk and heating to the coagulating
point, a condensed milk of the right thick-
ness and of about twelve per cent, butter fat

50 is obtained.

A specific example of the complete process
is as follows: A concentrated milk is first
made in accordance with the processes de-
scribed in the patent of Joseph H. Camp-

55 bell, No. 668,161, and in my reissued patent

No. 12,649. This concentrated milk is then
shipped (or if the two images of the process
are to be carried out at the same place is
kept for a convenient time) and subjected to
the second stage of the process. In the first 60
stage the milk was heated to a temperature
maintained below the coagulating point of
albumin, and concentrated by exposure to a
blast of air in considerable volume, which
removes the water so rapidly as to prevent 65
souring. This process preserves the pro-
teids or albuminoids in soluble and pepto-
genic condition. Preferably this process is
continued until the milk is reduced to about
one-fourth to one-Sixth of its' original vol- 70
ume. In that case the second stage of the
process is performed by adding about one
part of water to three parts of the concen-
trated milk, and heating to the coagulating
temperature by injecting live steam into the 75
mass, or by heating with a water jacket.
The temperature must be at least high
enough to coagulate the albuminoids, and in
practice I have used temperatures of 185
to 190 F. This temperature is maintained 80
for only a few minutes, sufficient to effect
the desired extent of coagulation. The milk
is then cooled, preferably by circulating a
cooling medium through a jacket surround-
ing the vessel. During the heating and 85
cooling it is kept in constant agitation. The
water may be added either before or after
the application of the coagulating heat or
simultaneously therewith.

The process may be carried out from be- 90
ginning to end with the same quantity of
cream in the mass. Preferably, however,
the quantity of cream in the final product
is determined separately; the milk being first
skimmed and then concentrated in the man- 95
ner described, and the desired quantity of
cream being mixed with the concentrated
skim milk until the mass is reduced to a suit-
able emulsion, and without breaking up the
fat globules. This is the process described 10i
in my reissue patent above referred to, and
secures a product which is directly market-
able, and which also is valuable for the
manufacture of condensed milk.

AYhile it is preferable for most uses that 10
the final product contain a substantial
quantity of butter fat. this is not essential.
The material from which the condensed
milk is made may be entirely or substa::
tially lacking in cream, being a concentrated l 1

902,705

skim milk ; and the subsequent concentration
may be effected with or without the addition
of cream at some suitable stage.

What I claim is:

5 1. In the making of condensed milk, the
heating of the milk to a temperature below
the coagulating point of albumin, the simul-
taneous concentrating of it by exposure to
air in such volume that it is concentrated

10 so rapidly as to prevent souring and its
proteids are preserved in soluble and pepto-
genic condition, the heating of the mass to a
coagulating temperature, and the cooling of
the mass wnile keeping it in agitation.

15 2. In the making of condensed milk, the
concentrating of it to a thick fluid with ap-
plication of heat at a temperature below the
coagulating point of albumin, and the heat-
ing of the concentrated milk to a coagulat-

20 ing temperature.

3. In the making of condensed milk, the

concentrating of skim milk to a thick fluid
with application of heat at a temperature
below the coagulating point of albumin, the
mixing of cream with the concentrated skim 25
milk, and the heating of the mass to a
coagulating temperature.

4. In the making of condensed milk the
performing of the process in two stages in
the first of which the volume is reduced by 30
extracting water, and in the second of which
it is increased by coagulation of the albumi-
noids and the addition of water, in quantity
at least equal to about one third of the re-
duced volume resulting from the first stage. 3f

In witness whereof, I have hereiinto
! signed my name in the presence of two sub-
I scribing witnesses.

CHARLES H. CAMPBBLL.
Witnesses :

D. ANTHONY USINA,
FRED WHITE.

S. P. HAY.

MILK CONDENSES.
APPLIOATIOH FILED JAH. Z, 1913.

1,067,336.

Patented July 15, 1913.

%%%%^^
^ ^

i/Vf

Attorney

UNITED STATES PATENT OFFICE.

SOREN P. HAY, OF SPOKANE, WASHINGTON.
MILK-CONDENSER.

1,067,336.

Specification of Letters Patent. Patented J ulv 15, 1913.

Application filed January 2. 1913. Serial No. 739.864.

To att whom it may concern :

Be it known that I. SOREN P. HAY, a citi-
len of the United States, residing at Spo-
kane, in the county of Spokane and State of
Washington, have invented a new and use-
ful Milk-Condenser, of which, the following
is a specification.

The present invention relates to milk con-
densers, and is particularly an improvement
over the milk condenser disclosed in my
former Patent No. 1,042,912 issued October
29, 1912.

The present invention contemplates the
production of a milk condenser of the gen-
eral character of the apparatus disclosed in
the above mentioned patent but which shall
be more simple, compact and inexpensive in
construction, as well as of higher efficiency,
and serviceability.

The present invention incorporates the
prominent features of the apparatus dis-
closed in the aforesaid patent, and in addi-
tion thereto incorporates certain additional
advantages, the cardinal of which is the pro-
vision whereby the apparatus may be con-
nected to a tank or other suitable supply
of milk and in order that the milk may be
Automatically supplied to the apparatus as
the milk within the apparatus condenses due
to the desiccating action.

A further feature, as provided by the
present improved apparatus, is the provision
of a turbine rotor adapted to be actuated by
the steam for heating the milk, in order that
the steam or other heated fluid may be em-
ployed for actuating the agitator, sprayer
and exhaust fan.

With the above and other objects in view,
which will appear as the description pro-
ceecls, the invention resides in the combina-
tion and arrangements of parts and in the
details of construction hereinafter described
and claimed, it -being understood that
changes in the precise embodiment of the in-
vention herein disclosed can be made within
the scope of what is claimed without de-
parting from the spirit of the invention.

The invention has been illustrated in the
accompanying drawing, wherein :

Figure 1 is a vertical central section of
the improved apparatus. Fig. 2 is a sec-
tional view taken on the line 2 2 of Fig. 1.

Referring specifically to the drawing, the

E resent apparatus is mounted on a suitable
ase 3, upon which is mounted an insulating

jacket 4, the jacket being constructed of any
suitable material, such as a composition con-
taining abestos or other heat resisting ele-
ment.

Hung within and enveloped by the jacket 60
4 is the milk receptacle 6 having the upper
or exterior flange 7 seating on the upper end
of the jacket, the bottom' of the receptacle
being spaced from the base 3 and the sides
thereof being spaced from and concentric 65
with the jacket.

A superimposed casing 8 has an inwardly
projecting flange 9 at its lower end resting
on the flange 7 of the milk receptacle, it be-
ing understood that the jacket, milk recep- 70
tacle and casing may be secured together in
any desirable manner. The flange 9 over-
hangs the receptacle 6 and the inner or free
edge of the flange is bent downwardly in
the form of a funnel as designated by the 75
numeral 10, so that any milk precipitating
or gathering on the flange 9 will be directed
centrally or axially into the milk receptacle.
The casing 8 is provided at one side with a
relatively large inlet opening 11. and at it.s 80
opposite side with a relatively small inlet
opening 11', the respective openings being
provided with the inwardly disposed apron*
or deflectors 12 arid 12' secured at the upper
ends of the openings. A partition 13 is also 85
provided within the casing S adjacent its
upper end, the said partition being provided
with a central opening 14. and an exhaust
conduit 15 being attached to the casing S
above the said partition.

Arranged axially within the apparatus is
the upright or vertical shaft 16. the lower
end of which enters the socket 17 provided
in the base and rests on an anti-frictional
ball 18 within the socket. A turbine rotor
19 is mounted on the shaft 16 between the
bottom of the milk receptacle and the base,
and a supply pipe or nozzle 20 projects in-
wardly through the jacket so as to cooperate
with the rotor 19. Thus, steam or any other, 100
heated fluid may be admitted into the jacket
so as to actuate the rotor and then ascend
within the jacket to surround the milk re-
ceptacle for heating the same. The steam
condenses within the jacket. Thus, the
steam or other agent serves the dual func-
tion of actuating the apparatus and heating
the milk receptacle, it being desirable how-
ever, that the temperature of the milk recep-
tacle wjH be retained below the point of

106

1,067,336

coagulation bo as not to destroy the pepto-
genic properties of the casein or other pro-
teids. Fpon tlie other hand, it is desirable
to retain the milk receptacle at a sufficiently
5 high temperature (o prevent (lie milk from
Buttering as it is agitated.

In order to permit, the condensation to
pass off. the bnse 3 is preferably provided
with a trap 21, which will permit the cou-

10 densation to pass off.

The shaft 16 passes through the bottom of
the milk receptacle, the bottom being pro-
vided with an upstanding packing receiving
collar 22 on which is screw-threaded a gland

15 !.''}. A horizontally rotating agitator 24 is
secured to the shaft within the milk recep-
tacle, while a disk or sprayer 25 is secured
to the shaft within the casing 8 or above the
milk receptacle.

20 A fan 26 of any suitable character is se-
cured to the shaft above the partition' 13 or
within the chamber provided by the parti-
tion, said fan being rotated by the shaft so
as to create an upward current of air

25 through the opening 14 in the partition and
outwardly through the exhaust conduit 15.
Thus, the rotary fan or centrifugal blower
will tend to rarefy the air within the casing
8 and above the milk receptacle, thereby

30 causing air to be drawn in through the open-
ings. 11 and 11', which \vill be drawn up-
wardly through the casing 8 and around the
sprayer or breaker 25 to ; the rotary fan.
An upstanding eduction pipe 27 is secured

36 to the flange 9 adjoining the wall of the milk
receptacle and has its upper end bent to
form an angular arm 28 overhanging the
sprayer 25. The eduction pipe 27 is prefer-
ably arranged adjacent the inlet 11', although

40 its particular locality does not alter its en-
vironments.

The milk supply pipe is denoted by the
numeral 29, the same entering the casing 8
adjacent its lower end and being attached

45 to the flange 9, preferably below the open-
ing 11 and at a point diametrically opposite
the eduction pipe 27.

The milk receptacle 6 is also provided
with an outlet spout 30 adjacent its lower

50 end and passing through the jacket 4 and
having a discharge or outlet faucet 31.

The apparatus as above described and as
illustrated in the drawing will therefore pos-
sess the advantages and features pointed out

55 in the introduction, and so combines and
revises the apparatus disclosed in the afore-
said patent as to increase the efficiency and
utility of the apparatus.

In operation, the. supply or feed pipe 29

60 is connected to a suitable tank or oilier re-
ceptacle containing the milk to be condensed
the flow of milk being i-egulated or governed
by means of any suitable valve. ,is usual.
After the flow of milk bus boon established,

65 in order to properly fill tho milk receptacle,

the steam line may be opened so as to admit
the steam into the jacket' for actuating the
rotor and for heating the milk contained in
the. receptacle to the proper degree to pre-
vent coagulation. Or, if desired, the shaft
may be driven by any other suitable power,
it no( being necessary to employ (he rotor,
(lie same running free \vilh (lie shaft when
the latter is driven by a belt or otherwise,
and (he -steam .merely being admitted for
heating (lie milk receptacle. When the agi
talor 24 is rotated with the shaft, the milk
within the receptacle will be whirled to
form an eddy or a wall of milk around the
sides of the milk receptacle, this centrifugal
action forcing the milk upw r ardly under the
flange 9. The superincumbent milk will
therefore choke or cut off the passage
through the supply pipe 29, and the flow of
freh milk into the apparatus will be re-
tarded or arrested, until the desiccating ac-
tion reduces She quantity of the milk and
thereby admits sufficient fresh milk lo make
up for the loss. The upward thrust of the
milk against the flange 9 also forces the milk
up the eduction pipe 27 so as to be dis-
charged on the sprayer 25, the milk being
br; ken and thrown from the sprayer there-
by to form a foggy or mist like cloud in the
casing <S. The sFeani or water vapor given
off by the milk will therefore be drawn off
by the, centrifugal fan and will be dis
charred through the exhaust conduit 15, the
cnrdror heavier constituents descending and
being directed back into the milk receptacle
by means of the flange 9. The air in being
drawn through the casing 8 will also aerate
the milk as it is undergoing the evaporat-
ing or desiccating action. Thus, as the op-
eration progresses, the milk will be con-
derised, or the water will be evaporated and
drawn off, and the quantity of milk within
the apparatus being reduced by the. desic-
cating action, will permit fresh milk to flow
gradually into the milk receptacle through
the feed pipe 29. The milk being thrown
against the walls of the milk receptacle by
the centrifugal action caused by the rotary
agitator 24 will thus prevent the interior ex-
posure of the walls of the milk receptacle
so that the incrustation or scorching of he
milk is eliminated or eradicated. After the
operation or desiccating action has ensued
for the proper time so as to sufficiently re-
duce the milk, which in practice is one ihird,
the rotation of the shaft is stopped, and the
condensed milk may be drawn off through
the faucet 31. The milk, thus condensed,
will be of uridiminished solubility and the
casein and other proteids will retain their
original peptogenic properties.

From the foregoing, taken in connection
with the drawing, the advantages and capa-
bilities of the present- apparatus will be ap-
parent, it being noted that this apparatus

1,067,336

may be employed for condensing or desiccat-
ing various other liquids.

Haying thus described the invention what
is Claimed as new is:

5 1. In a condenser, a liquid receptacle, a
horizontally rotating centrifugal agitator
therein, and a liquid supply pipe so attached
to the upper end of the receptacle, that the
influx of liquid will be choked by the cen-
10 H'iftigal action of the liquid xvneu the rotat-
ing wall of the liquid rises to a predetef"--
iiiinod height.

2. In a condenser, a liquid receptacle, a
centrifugal agitator therein, a flange over-
is hanging the receptacle, and a liquid supply
pipe attached to the said flange in order that
the centrifugal action of the liquid within
the receptacle will choke the influx of liquid
through the supply pipe.

20 3. Tn a condenser, a liquid receptacle, a
centrifugal agitator therein, a flange over-
hanging the receptacle and having its inner
edge bent downwardly, and a liquid supply
pipe attached to the flange.
J5 4. In a condenser, a receptacle, a rotary
agitator therein, a flange overhanging the
receptacle, a rotary sprayer above the recep-
tacle, and an eduction pipe upst and ing from
the flange and overhanging the sprayer.
10 ;">. In a condenser, a receptacle, a rotary
agitaloi' therein, an annular flange over-
hanging the receptacle, a casing mounted
above the receptacle, a rotary sprayer
mounted within the casing, an eduction pipe
15 upstanding from the flange- and overhang-
ing the sprayer, and means for creating a
current of air upwardly through the casing.

6. In a condenser, a receptacle, a rotary
agitator therein, a casing mounted on the

10 receptacle and having an inwardly project-
ing flange at its lower end overhanging the
receptacle, the casing having an air inlet, a
rotary sprayer within the casing, an educ-
tion pipe upstanding from the flange and

15 overhanging the sprayer, and* a rotary fan
mounted in the upper end of the casing for
rarefying the air within the casing.

7. In a condenser, a liquid receptacle, a
centrifugal agitator therein, an annular

>0 flange overhanging the receptacle, a rotary
sprayer above the receptacle, an eduction
pipe upstanding from the flange and over-
hanging the sprayer, and a liquid supply
pipe attached to the flange.

>5 8. In a condenser, a base, a jacket mount-
ed thereon, a receptacle suspended wittfiin,
the jacket, a shaft passing through the bot-
tom of the receptacle, an agitator secured to
the shaft within the receptacle, a rotor se-

10 cured to the shaft between the base and
receptacle, and means for supplying a

heated fluid to the rotor for actuating the
agitator and for heating the receptacle.

i). In a condenser, a base, a jacket sup-
ported thereon, a receptacle suspended with- 65
in the jacket, a casing mounted on the jacket,
an upright shaft journaled through the bot-
tom of the receptacle and supported by the
base, an agitator .secured to the shaft within
the receptacle, the casing having an in- 70
wardly projecting flange overhanging the
receptacle, a sprayer mounted on. the shaft
within the casing, an eduction pipe upstand-
ing from the flange and overhanging the
sprayer, and means for creating a current of 75
air' HfrWiirrtly through the casing*

10. In a' condenser, base, a jacket sup-
ported ther~*, ft receptacle suspended with-
in the jacket!,- casing mounted on the
jacket, an upright s&aft journaled through 80
the bottom of the f'e*jptacle and supported
by the base, an agitator secured to the shaft
within the receptacle, the casing having aa
inwardly projecting flange overaanging tte
receptacle, a sprayer mounted on the shijjft 85
within the casing, an eduction pipe upstand-
ing from the flange and overhanging the
sprayer, means fof creating a current of air
upwardly through the casing, the casing
having air inlets therein, a fan secured to 90
the shaft at the upper end of the casing for
rarefying the air within .the casing, and

a supply pipe affftthed to the said flange.

11. Tn a condenser, base, a jacket sup-
ported thereon, a receptacle disposed within 95
the jacket haying an upper exterior flange
seated on the jacket, a casing having a' lower
inwardly projecting flange seated! on the
said flange and overhanging the receptacle,
the inner edge of the latter flange being 100
downturned, the casing having air inlets,
inwardly opening flap valves for the said
inlets, an upright shaft journaled through

the bottom of the receptacle and supported
by the base, a rotor mounted on the shaft 105
between the base and receptacle, means for
supplying a heated fluid to the rotor, a sup-
ply pipe connected to the latter flange, a
sprayer carried by the shaft within the cas-
ing, an eduction pipe upstanding from the no
latter flange and overhanging the sprayer, a
rotary fan secured to the shaft at the upper
end of the casing for expelling the air from
the casing, and an agitator carried by the
shaft within the receptacle. J15

In testimony that I claim the foregoirg as
my own, I have hereto affixed my signature
in the presence of two witnesses.

SOREN P. HAY.

Witnesses :

LEONA MEEK,

WM. E. RICHARDSON.

MILK, DE3I GATED
Patent Subject Author Date

1,127,778 Method of dehydrating milk Kitchen 3teb. 9, 1915.

and milk compcjitions.
1,292,577 Apparatus for producing Campbell Jan. 28, 1919,

dried milk.

*>&

, s-.

UNITED STATES PATENT OFFICE.

JOSEPH MOSES WARD KITCHEN, OF EAST ORANGE, NEW JERSEY.
METHOD OF DEHYDRATING MILK AND MILK COMPOSITIONS.

1,127,778.

No Drawing.

Specification of Istters Patent. Patented Feb. 9, 11)15.

Application fi:ed January 24, 1914. Serial No. 814.188.

To all u'/iom it may concern:

Be it known that I, JOSEPH MOSES WARD
KITCHEN, a citizen of the United States, re-
si d rig in the city of East Orange, county of
Essex, State of New Jersey, have invented
Improvements in Methods of Dehydrating
Milk and Milk Compositions, of which the
following is a specifiers tion.

The object of the present invention is to

1ft secure the dehydration of milk in a uniform

manner, and with the least injury to its di-

festibility; and especially, to secure the de-
ydvation of skim milk when used in com-
positions including other food materials, -

15 such as maize or other cereal meals, to which
proteid constituents are desirable additions.
There is a very large amount of skim milk
ineffectively utilized for human food, be-
cause of the large proportion of water in the

20 skim milk, because of lack of stability in
milk due to bacterial fermentations in it.
and because of a lack of fatty constituents
in it.

I aim to prepare a dry, easily handled

25 food product for general use from skim
milk; and particularly, from skim milk and
cereals such as maize, producing a well bal-
anced food nutritively that will be a very
low cost food, and yet be hygenically, as well

30 as in physical character, a desirable food
composition.

If corn meal and a cons : derable amount of
skim milk are admixed, and then dehy-
drated through the application of high heat,

35 a hard horn-like mass is produced that is
difficult to thoroughly dry, pulverize after
drying, and which is somewhat difficult of
digestion. To compound a ration of corn
meal and skim milk that is nutritively well

40 balanced, approximately three parts by
weight of skim milk and one pound of corn
meal should be used; and to completely de-
hvdrate this mixture, and secure a desirable
physical character in the composition, the

45 sk'm milk should only be added gradually
to the meal and dehydrated at a moderate
heat, so that the meal granules are not dis-
solved and diffused in 'the milk. I find that
a desirable method to adopt in carrying out

50 this principle, is to continually but slightly
mo ; sten the meal with the milk, and to dry
at low temperatures most of the milk on the
external surfaces of the meal by the aid of a
substantially immediate, continuous and ex-

55 tended contact with the milk of fresh vol-
umes of drying air in such manner that a
dried layer of milk of greater gr less thick-

ness is formed on the outside of the meal
granules. This is preferable to allowing the
milk to become much absorbed into the meal GO
granules. Such a composition is of desir-
able physical character and d : gestib:lity: in .
use, it producing a more light and porous
food-mass capable of more immediate and
quick penetration by the d'gestivc juices. C5
This procedure can be successfully per-
formed in various ways; and dried food
compositions having various proportions of
milk may be produced. Milk by itself can
be dried into granular form in this manner. 70

As an example of carrying out the process,
may be cited the method of repeatedly sift-
ing granules of repeatedly moistened meal
through a heated atmosphere, using an ele-
vating device for continually raising to a 75
high level, the meal being treated ; and cm-
ploying other devices for separating and
spacing the moistened granules o they are
precipitated through the heated atmosphere.
The drying heated air rising in vertical 80
counter-current to the falling granules, im-
parts its highest heat to the granules at the
lowest level, and' gradually and progres-
sively looses its heat to the falling granules
at progressh ly higher levels. ' Another 85
plan is to have a steam jacketed trough for
holding the meal. The trough is provided
with a revolving set of lifting paddles pe-
ripherally attached to a shaft, the revolution
of \vh ; ch continually lifts the moistened menl 90
in such manner as to secure its precipitation
back into the steam heated trough ; the pre-
cipitated - granules passing through and
losing moisture to the air heated by the
heated contents of the trough. The milk is 95
gradually but continually being added to the
meal in moderate amounts; and by mechani-
cal admixture, is d'stribiited throughout the
meal-mass, slightly moistening the surfaces
of the meal granules in a substantially con- JOO
tinuous manner, while the drying process is
continually being carried on through diffu-
sion into the atmosphere of the warmed
watery constituents of the milk. I especially
avoid very high temperatures in this per- 105
formance by Avoiding the heating of the ma-
terial being treated, to over 150 F. A dry-
ing of the material is easily secured by
moderate heat, in a somewhat slow manner,
but with a desirable result as to the char- 110
a.cter of the product. It will be observed
that this performance is substantially a con-
tinual one of moistening, aerating and dry-
ing the milk.

1,127,778

I do not confine myself to v any special
method of dehydration of milk, it will be
obvious that u granular product of dried
milk may be produced in this m. inner by
6 stalling the process with fine si/ed nuclei of
meal, Ui-y sugar, or other substance.

It is obvious (hat the method herein de-
scribed can be applied to the drying of other
nutrient fluids besides milk; and that nu-

10 clear material on which the mnk or other
nutrient fluids can be dried by my process,
may include a variety of such materials;
and that the dehydration of such fluids or
compositions, can be effected without the re-

15 Bulling damage to digestive character that
may follow the high heating of a food sub-
stance. The same objection of applying
high heat in dehydrating milk, also more or
less applies to the dehydration of other ani-

20 mal, and vegetable fluids containing protein
and other constituents. But the process per-
tains in particular to skim milk, because of
the immense amounts of that material that
are either wasted, or inadequately utilized

25 for human food.

Subject matter is herein disclosed which
is not herein claimed, but which is claimed
in both of two copending applications of ap-
plicant, viz : that which especially relates to

30 compositions of skim milk and maize, and
other cereals rich in vegetable fats, in Sr.
No. 740,963, filed January 9, 1914; and that
which particularly relates to milk and cocoa
compositions, in or. No. 872,877, filed Nov.

35 18, 1914.

What I claim as new is:

1. The method herein described, which
consists in, slowly moistening a cereal gran-
ule with milk while mechanically stirring

40 the milk and cereal granules and continu-
ally drying the milk oh the granules by ex-
posure to dry volumes of air until a desired
amount of milk is dried on the granules.

2. The method herein described, which
45 consists in, gradually, slowly but continu-
ally moistening with milk a granular-nu-
trient, continually admixing by stirring,
aerating and drying the moistened granules
nt a moderate temperature, of about 150

50 F., and finally withholding the milk and
completely drying the granular nutrient.

3. The method herein describe.d, which
consists in, coating granules with milk with-
out saturating the granules, continually

55 drving the milk on the granules and form-
ing thereon a coat of dried milk in pro-
gressively increasing thickness, continually
adding more milk to the dried coating and
drying it on the dried coating of milk, snid

60 granules and their coatings being finally
completely dried.

4. The method herein described, which
consists in, adding to a cereal rich in vege-

table fat, skim milk in desired definite pro-
portions suited to the composing of a de- 05
sirably balanced ration, such addition being
gradually performed, and such admixed ma-
terial being dried by continual aeration with
drying air.

5. The method herein described, which 70
consists in, gradually admixing skim milk
with and continually drying the skim milk
on the granules of a comminuted cereal in
an atmosphere of a temperature, below 200
F., the milk being admixed with, the gran- 75
ules and being continually dried upon the
surface of the granules of the comminuted
cereals progressively as the milk is added
to and admixed with the granules.

G. As a new food product, a dry, com- 80
bined composition of dehydrated skim milk
and pulverized cereal granules, said skim
milk having been dehydrated by continually
applying the milk to and drying the milk in
a progressively thickening coat to said 85
granules during the process of evaporation
of the moisture of the milk from the sur-
faces of the granules at a temperature stilli-
ciently low to prevent the dissolving of the
granules, little or none of the milk having 90
been absorbed into the substance of the in-
terior of the granules.

7. As a new food product, nmixe gran-
ules coated with dried skim milk, said gran-
ules having a form substantially such as 95
they had before the milk coating was ap-
plied.

8. As a new food product, a gnmiilo of
comminuted cereal having a coating ((im-
posed of successively applied films of fluid 100
milk dried onto snid granule.

9. As a new food product, a composition
of cereal granules coated with dried skim
milk, said coating being composed of suc-
cessively applied and dried coats of skim 105
milk.

10. As a new food product, a granule of
nutrient material having a coating com-
prised of successively applied films of milk
dried thereon. HO

11. -As a new food product, a dried nu-
trient granule, said granule being composed
of a nutrient nucleus and successively ap-
plied and dried coats of a nutrient flii'd
composed of at least a cons'demble amount 115
of protein constituent, said dryins having
been effected at a temperature below the
boiling point of water and the digestive
character of said dried coats having lioen
conserved by said temperature in said dry- 120
ing.

JOSEPH MOSES WARD KITCHEN.

Witnesses :

OKO. L. WIIEELOCK,
FLORENCE JACKSON.

1,292,577.

C. H. CAMPBELL.
APPARATUS FOR PRODUCING DRIED MILK.

APPLICATION FILED APR. II, 1917.

Patented Jan. 28, 1919.

4 SHEETS-SHEEt I.

1,292,577.

C. H. CAMPBELL.
APPARATUS FOR PRODUCING DRIED MILK.

APPLICATION FILED APR. II, I9H

Patented Jan. 28, 1919.

4 SHEETS-SHEET 2.

1,292,677.

C. H. CAMPBELL.
APPARATUS FOR PRODUCING DRIED MILK.

APPLICATION FILED APR. 11, 1917.

Patented Jan. 28, 1919.

4 SHEETS SHEET 3.

1,292,577.

C. H. CAMPBELL.
APPARATUS FOR PRODUCING DRIED MILK,

APPLICATION FILED APR. 1 1 . 1917.

Patented Jan. 28, 1919.

4 SHEETS SHEET 4.

STATES PATENT OFFICE.

CHABLES H. CAMPBELL, OF NEW YORK, N. Y., ASSIGNOB TO BORDER'S CONDENSED
MILK COMPANY, OF NEW YOBK, N. Y., A COBPOBATION OF NEW JEBSEY.

APPABATTTS FOB PBODXTCING DBIED MILK.

1,292,577. specification of letters Patent. Patented Jan. 28, 1919.

Original application filed December 21, 1915, Serial No. 67,996. Patent No. 1,233,448, dated July 17, 1917.
Divided and this application filed April 11, 1917. Serial No. 161,147.

. To all whom it may concern:

Be it known that I, CHARLES H. CAMP-
BELL, a citizen of the United States, resid-
ing in the borough of Manhattan, city,
5 county, and State of New York, have in-
vented new and useful Improvements in Ap-
paratus for Producing Dried Milk, of which
the following is a specification, this applica-
tion being a division of my application Serial
10 No. 67,996, filed December 21, 1915, on which
was granted Patent No. 1,233,446, July 17,
1917.

My invention relates to apparatus for

producing dried or desiccated milks, and its

15 objects comprise provision of means in aid

of an industrially practicable procedure, the

final product of which is composed solely

of constituents of the natural milk, whence

it is derived, and which, as compared with

20 any other dried milks known to me, is more

rapidly and perfectly soluble in water,

which, as thus "reconstituted," possesses

more nearly and perfect^ all the desirable

characteristics and behaviors of natural

25 milk, and the peptogenic properties of which

are even more effective than those of the

natural milk.

Figure 1 is a side view, largely in section,
of my aerating and stirring devices.
30 Fig. 2 is a detail perspective \iew of one
of the stirrers isolated.

Fig. 3 is, on enlarged scale, a cross sec-
tional view on line 3 3 of Fig. 1 viewed
in the direction of the arrow.
>6 Fig. 4 is a sectional view on line 7 7 of
Fig. 3 viewed in the direction of the arrow,
and showing the means for holding the re-
movable bars.

Fig. 5 is a side view largely in section of
40 my drying apparatus.

Fig. 6 is, on enlarged scale, a detail view
partly in section of my appliances for feed-
ing the aerated batter onto the conveyer,
and regulating its thickness thereon.
45 Fig. 7 is a fragmentary plan, on enlarged
scale, of part of my air-permeable conveyer
belt.

Fig. 8 is a detail side view of the belt
showing the disposition thereon of the
60 aerated batter.

Like reference numerals and letters refer
to like parts in the respective figures.
My method of producing my dried milk

product is as follows : I first procure, or
produce, in any convenient way, a concen- 65
trate of normal, fluid, skimmed,- milk. I
have discovered that it is essential for req-
uisite viscosity that the albumin of such
concentrate be uncoagulated, and it is pref-
erable that all of its other constituents re- 60
tain likewise their normal characteristics and
qualities as in the natural milk.

Such concentrate is producible by such
method and means as are disclosed in Let-
ters Patent No. 668.161, dated February 19, 65
1901, to Joseph H. Campbell, or in my pend-
ing application for Letters Patent Seiial
Nos. 781,081, filed July 25th, 1913, i nd
865,647, filed October 8th, 1914, in which, by
aid of blowing air through the milk, it is 70
concentrated so rapidly as to avoid unde-
sired changes of its constituents.

I have also discovered that in order to
produce the most desirab 1 -' form of my dried
product, it is preferable that the milk be 75
thus concentrated down to not less than one-
third, and preferably down to about one-
sixth, of its original volume.

This concentrated milk thus obtained, I
next aerate, in such manner, as to perva- 80
sively and homogeneously occlude, through-
out the mass, the greatest possible number
of separated, relatively minute, bodies of air,
thereby pervading the semi-liquid viscous
concentrate of milk solids by a great num- 85
ber of mutually, closely approximated rela-
tively minute and persistent spherical cells,
whereby a substantially infinite number of
curved interior surfaces are imparted to the
mass. 90

Such aeration I accomplish by injecting
into the concentrate, air, or other suitable
gas, under pressure, and meanwhile stirring
the commingled air and concentrate, the
pressure, volume, and direction of the gas, 95
and the rapidity and extent of the stirring,
being so regulated, as is readily ascertained
in each particular case, to insure presence of
the greatest possible number of the said cells
in the concentrate. 100

It will be understood that the object and
result of such cotemporaneous aeration and
stirring is not to expand and lift portions
of the concentrate in the form of bubbles or
foam, but to uniformly expand all parts of 106
the mass simultaneously and evenly by the

1,292,677

multitude of small gas-containing cells thus
created therein.

The instrumentalities employed to thus
stir, should be of such form and operation as
5 to continuously displace, distort, and break
up therewith contacting portions of the
viscid concentrate, and of thereagainst bear-
ing bodies of compressed gas, whereby is se-
cured the desired multiplication and minute-

10 ness of the subdivisions of the latter in the
concentrate.

I have invented in aid of thus aerating the
thus concentrated milk, the combination of
devices shown in Figs. 1, 2 and 3 of the

15 drawings, in which 12 represents a suitably
stationarily supported, longitudinally ex-
tended, tank or container, for the concen-
trated milk, divided by partitions 12' into
a series of alike intercommunicating cham-

20 bers, and preferably provided with any suit-
able cover 12 2 and with an ordinary jacket,
or jackets, 13, connected in the usual manner,
or by suitably valved conduits 13' with the
usual sources (not shown) of temperature

25 influencing mediums, and provided as of
course with the usual outlets 13 2 .

Into each compartment, adjacent the bot-
tom thereof, means are provided for inject-
ing thereinto compressed air, or other suit-

30 able gas, these being, in this instance, the
conduit pipes 14 leading to a suitable source
of supply (not shown) and each provided
with a valve 14' whereby the volume ad-
mitted may be regulated as required.

35 Incidentally, I prefer to also connect the
said pipes with a steam supply, as per the
brancli pipe 14 2 (Fig. 3) provided with a
valve 14 3 whereby the temperature of the
compressed air may be raised if desired.

40 A pipe 15 (Fig. 1) connecting the in-
terior of one end of the tank with any suit-
able source of supply of the concentrated
milk, and provided with a valve 15', affords
means for charging the tank as and when

45 required. Another pipe 16 provided with a
valve 16' affords an outlet for the concen-
trate after its treatment in the tank.

Intercommunication between the cham-
bers, such as to enable the milk to flow se-

50 quentially through the series, is provided,
in this instance, by means of openings 17
(Fig. 3) in each of the partitions, the aper-
ture of which is variable as required, by
means of removable bars 17' slidably held

55 by aid of guide flanges 17 2 (Fig. 4) carried
by the partition adjacent the vertical sides
of the opening, the height of the opening
being proportional to the number of said
bars at any time so held across it.

60 A rotatory shaft 18 is mounted in the sides
of the tank and its partitions, and provided
with the usual pulley 18', belt 18 2 . and other
connections with a source of power (not
shown).

65 The shaft 18 carries within each of the

chambers a stirring or mixing device 19
(Fig. 2), in this instance, composed of a
plurality of mutually-parallel attenuated
rods 19', preferably about one-quarter inch
diameter, carried by frames 19 2 secured to 70
the shaft.

The construction is such that, as follows
from the foregoing, means are provided
whereby the temperature in some of said
chambers relatively to the temperature in 75
others is variable by the operator as may be .
indicated; likewise the volume of gas in-
jected into any chamber as compared to an-
other: also means are provided whereby the
feed of milk into the first in series, and the 80
discharge of aerated milk from the last in
sequence, of said chambers is likewise vari-
able.

These features are of great importance be-
cause during the latter stages of aeration a 85
lower temperature and injection of gas in
greater volume than during the earlier are,
in connection with other features described,
conducive, if not indispensable, to attain-
ment of my aforesaid peculiarly aerated 90
product in its best form.

The operation is as follows : The aforesaid
concentrated milk is admitted through pipe
15 in quantity sufficient to fill the first com-
partment. The valve 14' being now opened, 95
compressed air is then injected thereinto and
the shaft 18 simultaneously rotated. The
rods are thus caused to constantly, momen-
tarily, divide therewith contacting portions
of the viscous concentrate, and of the air 100
bodies therein in motion. This results in an
intimacy and completeness of mixture of the
air and concentrate otherwise unattain-
able, and the concentrate being sufficiently
viscous, the very minute subdivisions of air, 105
or bubbles, are thereby persistently re-
tained, as compared with otherwise larger
occlusions of air. As the operation proceeds
the feed of concentrate is continued, and
the overflow passes through the openings 110
in the partitions sequentially through each
of the chambers, and during its transit is
progressively more and more completely and
homogeneously aerated, the product as it
emerges through the outlet 16 being filled 115
as full as it can hold of the minutest possible
air bodies, or bubbles, which are so crowded
in the concentrate matrix, and so minute,
and many, as to remain substantially sta-
tionary and inertly imprisohed and intact, 120
notwithstanding gravity, atmospheric pres-
sures, or the moderate disturbing influ-
ences to which exposed by the next step of
my method. During the operation there is
circulated through the jacket 13 and its con- 126
nections, the usual flow of a temperature-in-
fluencing medium, such as heated water, but
in order to preserve the milk constituents
unchanged, and, particularly at this stage,
the viscosity of the concentrate, the tempera- 1 80

1,898,577

ture should not be raised above that of the
coagulating point of albumin. My next step
consists in dehydrating or extracting from,
my, at this stage, aerated batter substan-
5 tially all of its remaining moisture, or suffi-
ciently to produce my final dried product.
From the outlet pipe 16 the batter is con-
veyed in any convenient manner and spread
in a layer of uniform thickness upon a for-

10 warding instrumentality, adapted to expose
the greatest surface thereof with least dis-
turbance to the therein occluded bubbles.

I have discovered that these requirements
are best subserved by using as such instru-

15 mentality, an endless carrier in the form
of an air-permeable yielding belt 20 (Figs.
5-8), composed, in this instance, of nine-
teen gage wire two and one half mesh.
This belt is carried and endlessly for-

20 warded in the direction of the arrow, in
the usual manner, as by aid of pulleys 21,
21", (Fig. 5) and other instrumentalities hot
shown. Adjacent one of these pulleys, I
support, stationarily, over the belt, a rec r

26 (angular storage hopper 22 (Figs. 5 and 6)
beneath the open bottom of which I sta-
tionarily support a floor or bottom 23 with
which the lateral sides of the hopper con-
tact. The sides of the hopper, transverse

80 the belt, are preferably inclosed, as shown
in Fig. 6, and provided with inclined plates
22 a and 22 b adjustable in any convenient
manner, as by set-screws 22c and 22% so that
their edges may be approximated and held,

36 in required relation to the top of the belt,
which passes between them and said floor
as shown. These plates, or at least their
belt-approximating edges, should be com-
posed of flexible or, to an extent, yielding

40 material. The outlet pipe 16 vents into
the hopper, as shown in Fig. 6. The con-
struction is such that some of the aerated
batter concentrate, D, is constantly accumu-
lated upon the belt within the confines of

45 the hopper. By adjusting the proximity of
the lower edge' of the plate 22" to the top
of the belt, a uniform desired thickness is
imparted to the layer of batter which is
being entrained and carried forward by

60 its entanglement with the belt. This sub-
stantial uniformity of thickness in the layer
is of essential importance, inasmuch as
without it, it is impossible to uniformly dry
with desired rapidity all portions of the

55 belt-carried batter. The plate 22" should be
adjusted to as close contact with the belt
and floor as is permissible without undue
frictipnal retardation of movement. The
function of this plate is not only to close

60 that side of the hopper against undue leak-
age of the batter, but also to wipe off of the
thereunder-advancing belt any particles of
thereto still adherent dried milk.
The relative dispositions of the belt and

65 its thereto adherent layer of aerated batter,

are indicated in Fig. 8, in which the layer
and the warp wires are shown in section,
and the woof wires in perspective.

The belt, as it advances, carries the layer
into a drying chamber 24, where it passes, 70
as shown, between an extended series of
oppositely-disposed, stationarily supported,
alike, driers 25, consisting of a reservoir
connected by pipes 25% and 25", with a
source of heated, or dried and heated, air, 76
(not shown) under pressure sufficient to
propel the air. Each reservoir is open to-
ward the belt, but in order to insure uni-
formity of distribution and to avoid any
disturbing air pressures rainst the batter, 80
I prefer to interpose o r the opening a
screen 25 C of moderately open mesh, and,
to the same end, fo internoso inftL'V in
the reservoir another like screen 25 d of
somewhat larger mesh. By , .r means a 85
constant outbreath of heated air is simul-
taneously applied to 1 >th sides of the layer
of batter, but so diffusedly and gently that
the integrity of the air bubbles in the oat-
ter is not destroyed, or jeopardized, as might 90
be if the ordinary hot air blasts of the art
were employed.

I prefer that the drying should be ac-
complished without raising the temperature
so high as to coagulate the albumin, nor so 95
high as to change the natural physical and
chemical characteristics of the other milk
solids and constituents other than water.

The thus rapidly and uniformly drying
batter is, by the belt, conveyed, within the J0
drying chamber, around the pulley 21 a and
thus out of the 'chamber. Thence it passes
into a removal chamber 26 (Fig. 5), where-
in any convenient instrumentalities can be
operated to remove the now dried product 106
from the belt. I have in the present in-
stance diagrammatically indicated such in-
strumentalities as scrapers 27, supported
and disposed to yieldingly scrape the prod-
uct off of the belt, also as coacting rolls 28, HO
28'. These instrumentalities break off of
the belt in flake-like forms, or groups, most
of the thereto adherent, now dried, milk
solids. These fall by gravity to the bot-
tom of the chamber, whence they may be 116
removed, for use, by any well known means.
I provide adjacent the main removal cham-
ber an auxiliary chamber 29 for collection,
therein, of minute particles of the dried
solids which may still adhere, to the belt, 120
and which are of value as a secondary,
though less desirable commercial product,
these minute particles, though more rapidly
and perfectly soluble than any dried milk
known to me, being in mass not quite so 126
rapidly soluble as the larger flakes. In the
chamber 29 I brush the belt thoroughly,
using, in this instance, cylindrical revolving
brushes 30, 30'. of type too familiar to re-
quire further description here. The belt 130

1,889,877

emerges from the chamber 29 substantially
cleansed of all thereto - adhering particles,
passes over the pulley 21 and returns to its
original position beneath the hopper 22, and
5 the cycle is indefinitely repeated.

It will be noted that throughout the op-
erations described, care is taken to exempt
the aerated batter, until dried, from any
shocks or pressures capable of seriously dis-
10 rupting its integrity and continuity, or of
causing the therein occluded air globules to
disrupt or escape from the still plastic
magma constituting their matrix. But the
constitution imparted to that magma by the
15 preceding procedures and treatment is such
that it is sufficiently viscous and tenacious
to endure all the ordinary strains incident
to the operation, without releasing its oc-
cluded air. In this, it differs notably from
20 anything producible by merely beating or
otherwise converting raw milk, or even con-
centrated milk, into mere froth or foam.
I am aware that it has been suggested that
milk be so frothed or foamed by beaters,
25 and the resulting foam or froth dried, but
this I have found impracticable because of
the instability of the large bubbles thus
produced, and the impossibility of thus
homogeneously and persistently aerating the
30 milk treated.

The rods 19' are preferably cylindrical,
i. e. of circular cross section, their function
being to continuously slice or cut smoothly
and evenly, in a multitude of planes, the
35 viscid concentrate through which the air is
being upwardly and relatively gently forced,
and thus produce the desired impregnation
with the least possible ebullition from the
surface. To this end, the mixing device 19
40 is preferably maintained at all -times com-
pletely immersed in the concentrate, thus
avoiding any spasmodic heating into the lat-
ter of uncontrollably irregular volumes of
surface air.

45 The dimensions of each of the intercom-
municating chambers of the tank 12 may, in
the specimens shown in the drawings, be
taken to be 12 inches square by 30 inches
deep. The tops of the openings 17 are
*0 about 18 inches above the floor of the cham-
bers. These dimensions will, of course, be
varied according 1 to circumstances, and I
mention them only as a guide to approxi-
mately proper proportions.
55 Having tnus described my invention, w.hat
I claim and desire to secure by Letters Pat-
ent is the following :

1. In an apparatus for treating milk, a
plurality of chambers interconnected by a

60 pathway for the milk, means to inject gas
into, and stirring means in, each of a plu-
rality of said chambers.

2. In an apparatus for treating milk, a
plurality of chambers interconnected by a

65 pathway for the milk, means to inject gas

into, and stirring means in, each of a plu-
rality of said chambers, and means to vary
the temperature in one of said chambers
relatively to the temperature in another.

3. In an apparatus for treating milk, a 70
plurality of chambers, a partition between
each mutually adjacent pair thereof pro-
vided with an opening located between the
top and bottom of said chambers, means to
inject gas into, and stirring means in, each 75
of a plurality of said chambers.

4. In an apparatus for treating milk, a
series of like chambers interconnected by a
pathway for the milk; a rotatdry shaft
mounted in said chambers; a plurality of so
agitating members carried by said shaft in'
each of said chambers, and means to inject
gas into said milk in each of said chambers.

5. In an apparatus for treating milk, a
plurality of chambers interconnected by a 85
pathway for the milk,' means to inject gas
into, and stirring means in, each of said
chambers, and means to vary the volume of
gas so injected into one of said chambers
relatively to the volume so injected into an- so
other.

6. In an apparatus for treating milk, a
plurality of chambers interconnected by a
pathway for the milk, means to inject gas
into, and stirring means in, each of a plu- 95
rality of said chambers; means to vary the
temperature in one of said chambers rela-
tively to the temperature in another; and
means to vary the volume of gas so injected
into one of said chambers relatively to the 100
volume so injected into another.

7. In an apparatus for treating milk, a
plurality of chambers interconnected bv a
pathway for the milk, means to inject gas
into, and stirring means in, each of a plu- 105
rality of said chambers; means to vary the
temperature in one of said chambers rela-
tively to the temperature in another; means

to vary the volume of gas so injected into
one of said chambers relatively to the vol- 110
ume so injected into another; means to feed
the milk into the first in series of said cham-
bers ; means to regulate said feed ; means to
discharge the aerated milk from the last in
sequence of said chambers; and means to 115
regulate said discharge.

8. In an apparatus for treating milk, a
plurality of chambers, a partition between
each mutually adjacent pair thereof pro-
vided with a variable opening located be- 120
tween the top and bottom of said chambers,
means to inject gas into, and stirring means

in, each of a plurality of said chamoers.

9. In an apparatus for treating milk, a
series of horizontally side-by-side intercom- 125
municating chambers for the milk ; a rotatory
shaft mounted in said chambers, a plurality

of pairs of parallel arms carried by said
shaft in each of said chambers and project-
ing radially from said shaft at right angles 130

1,293,877

thereto ; a plurality of rods carried by each
said pair of arms in parallelism with said
shaft and with each other, and means to in-
ject gas into each of said chambers below the
5 path of said rods.

10. In an apparatus for treating concen-
trated milk, a covered, chamber having an
opening in one side, between the top and bot-
tom, thereof; a rotatory horizontally dis-

10 posed shaft mounted in said chamber ; a plu-
rality of pairs of parallel arms, carried by
said shaft and projecting radially from said
shaft at right angles thereto ; a plurality of
rods not exceeding one-quarter inch in diam-

15 eter carried by each said pair of arms in
parallelism with said shaft and with each
other; and means to inject gas into said
chamber below the path of said rods*

11. In an apparatus for treating concen-
20 trated milk, a covered chamber having an

opening in one side, between the bottom and
top, thereof; an agitator movable within

said chamber; and means to inject gas into
the path of sai-1 agitator in said chamber.

12. In an apparatus for aerating concen- 25
trates, a consecutive &i ries of chambers in-
terconnected by a pathway, for the concen-
trate, extending above the bottom of said
chambers; means for aerating the concen-
trate in each of a plurality of said chambers 30
independently of the others; means to con-
tinuously supply the concentrate to the first
of said series of chambers ; and means to
withdraw the aerated concentrate from the
last in series of said chambers, whereby the 35
more aerated and rising portions of the con-
centrate in each chamber are progressively
withdrawn therefrom and further aerated
in another of said chambers apart from less
aerated portions of the concentrate.

CHARLES H. CAMPBEI ,.

Witnesses :

TIMOTHY J. MAIIONET.
T). HAROLD BUSH.

PASTEURIZATION

Patent Subject Author

14,567 Spark-arrester. Lutz

562,038 Pasteruizing apparatus. Sohier

562,460 Bottled-beer steamer. ?reiwald

556,268 Process of pasteurizing milk. Fagersten

593,140 Pasteurizing bottled liquids. Westelaken

607,304 Beer-pasteurizing apparatus. Wagner

607,770 Apparatus for pasteurizing Ruff

beer.

654,369 Apparatus for pasteurizing Wagner

beer.
672,788 Device for hoisting and trans- Lieber

ferring bottled beer in

bottling establishments.

675,996 Electric meter. Gutmann

678,724 Apparatus for pasteurizing Gangloff

liquids in bottles.

701,622 Pasteurizer. Ruff

708,738 Pasteurizing apparatus. Schirmer

713,952 Pasteurizer. Busch

725,489 Pasteurizer. Schirmer

727,575 Process of treating bottled Birkholz

goods.

731,131 Pasteurizer. Buff

740,837 Apparatus for pasteruizing Pesenmeier

beer.

749,547 Metnod of pasteurizing. Fesenmeier

755,108 Pasteurizer. Busch

764,657 Pasteurizing apparatus. Clasmann

Date

Apr. 1, 1856.
Je. 16, 1896.
Je. 23, 1896.
Aug. 18, 1896.
Nov. 2, 1897.
Jl. 12, 1898.
Jl. 19, 1898.
Jl. 24, 1900.
Apr. 23, 1901.

Je. 11, 1901.
Jl. 16, 1901.
Je. 3, 1902.
Sept. 9, 1902.
Nov. 18, 1902.
Apr. 14, 1903.
May 12, 1903.
Je. 16, 1903.
Oct. 6, 1903.
Jan. 12, 1904.
Mar. 22, 1904.
Jl. 12, 1904.

s;r- .leJeavrt-

fci- .lecii- ?ofi

cealeXe.i . Jod so

OM.f

leosaW . oe?

11- aciisi jL

8a Is liar .
fid

tetfi

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T:"* iQJKOFi

.TS titie JEB*!

;oe^8fi*l

PASTEURIZATION ( Continued )

Patent

Subject

Author

Late

767,960

Pasteurizer.

Ruff

Aug. 16, 1904.

767,961

Pasteurizer.

Suff

Aug. 16, 1904.

767,962

Pasteurizer.

Ruff

Aug. 16, 1904.

768,550

Process of pasteurizing beer.

7,'agner

Aug. 23, 1904.

775,144

Pasteurizing bottled liquids.

ilathie

Nov, 15, 1904.

781,860

Pasteurizing apparatus.

Wright

Feb. 7, 1905.

782,878

Pasteurizer.

Huff

Feb. 21, 1905.

798,833
801,693

Intermittent movement in
pasteurizers.
Pasteurizer.

Euff
Huff

Sept. 5, 1905.
Oct. 10, 1905.

805,025

Pasteurizing apparatus.

Kissen

Nov. 21, 1905.

806,266
806,354

Machine for pasteurizing
beer,
Pasteurizer.

King
Loew

Dec. 5, 1905.
Dec. 5, 1905.

808,668

Process of pasteurizing beer.

Loew

Jan. 2, 1906.

817,495

Pasteurizer.

Loew

Apr. 10, 1906.

832,581
839,926

862,623

Apparatus for sterilizing
bottled carbonated liquids.
Method of effecting the destruc-
tion of pathogenic organ-
isms in water or other liquids
Sterilizing apparatus.

Kowarsch

Griffith
.
Emerick

Oct. 2, 1906.

Jan. 1, 1907.
Aug. 6, 1907.

866,870

Pasteurizer.

Loew

Sept. 24, 1907.

886,012

Pasteurizing apparatus.

Paul

Apr. 28, 1908.

886,013

Pasteurizing apparatus.

Paul

Apr. 28, 1908.

902,826

Pasteurizing apparatus.

Loew

JTov. 3, 1908.

904,986

Pasteurizing apparatus.

Finds t of te

Nov. 24, 1908.

907,639

Pasteurizing apparatus.

Paul

Dec. 22, 1908.

V 1

.
-s"? 136,'

B*
i<jqe &-.

s n

w* (

wt'. . *d

c. r (

3Tqq

PA3TEUEIZ AT ION ( 8ont i nued )

Patent Subject Author

909,542 Process of treating fruit. Campbell

913,559 Pasteurizing apparatus. Pindstofte

913,600 Process of pasteurizing milk. Willmann

913,910 Pasteurizing apparatus. Paul

915,765 Pasteurizing apparatus. Harders

934,377 Apparatus for pasteurizing Wenzer

and cooling beer.

939,162 Pasteurizing apparatus. Pindstofte

946,397 Pasteruizing apparatus. Pindstofte

948,443 Pasteurizing apparatus. Cauffman

964,777 Pasteurizing apparatus. Heizer

966,872 Pasteurizing apparatus. Tiesse

979,796 Pasteurizer. Pinkney

981,303 Pasteurizer equipment. Paul

981,961 Mechanism for closing covers 'ffehmiller

of pasteurizer-baskets.

989,141 Pasteurizing apparatus. Gettelman

991,808 Pasteurizing apparatus. Tiesse

994,192 Pasteurizer. Pinkney

996,209 Method of pasteurizing liquid Cabanne

food and drink products in

glass containers.

999,553 Apparatus for handling bottles Eick

' or like containers.

1,001,517 Pasteurizing apparatus. Eick

1,002,499 Pasteurizing apparatus. Cauffman

1,004,885 Process of pasteurization. Loew

1,005,854 Process of pasteurizing Lindemann
bottle beverages.

Date

Jan. 12, 1909.
Feb. 23, 1909.
Feb. 23, 1909.
Mar. 2, 1909,
Mar. 2-3, 1909.
Sept. 14, 1909,
Nov. 2, 1909.
Jan. 11, 1910.
3eb. 8, 1910.
Jl. 19, 1910.
Aug. 9, 1910.
Dec. 27, 1910.
Jan. 10, 1911.
Jan. 17, 1911.
Apr. 11, 1911.
May 9, 1911.
Je, 6, 1911.
Je. 27, 1911.

Aug. 1, 1911.
Aug. 22, 1911.
Sept. 5, 1911.
Oct. 3, 1911.
Oct. 17, 1911.

f ,si .

. 31

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tetl<3
"*pi s

PASTEURIZATION (Continued)

Patent Subject Author

1,009,686 Pasteurizing process. Park

1,017,777 Pasteurizer. Loew

1,027,894 Pasteurizing apparatus. Pindstofte

1.037.247 Sterilizing apparatus. Hank

1,076,852 Combined rack and seal for Wescott

submerged milk-containers.

1,077,270 Pasteurizing. Settelman

1,082,743 Pasteurizing. Gettleman

1,085,901 Pasteurizing apparatus. 'iettleman

1,088,921 Pasteurizing-iaachinew Nissen

1,098,551 Pasteurizing apparatus. Beckman

1,102,486 Pasteuriz ing-machine. Pelt

1,104,716 Pasteurizing apparatus. Tait

1,106,033 Apparatus for handling bottles Kick

or other containers.

1,115,173 Pasteurizing apparatus. Cauffraan

1.115.248 Pasteurizing apparatus for Schier

liquids in bottles.

1,119,520 Process for pasteurizing Krug

liquids.

1,127,634 Pasteurizer. Kerber

1,141,566 Process of pasteurizing milk. Lester

1,144,883 Apparatus for pasteurizing Y/hite

substances.

1,150,269 Process of pasteurizing milk Heulings

or other fluids.

1,162,808 Pasteurizer and cooler. Robinson

1,168,789 Art of pasteurizing liquids. Crecelius

1,168,823 Method and means for the treat- Nielsen
ment of fluids containing fat
globules, casein, and sugar.

Date

Kov. 21, 1911.
Feb. 20, 1912.
May 28, 1912.
Sept. 3, 1912.
Oct. 28, 1913.
Kov. 4, 1913.
Dec. 30, 1913.
Feb. 3, 1914.
Mar. 3, 1914.
Je. 2, 1914.
Jl, 7, 1914.
Jl. 21, 1914.
Aug. 4, 1914.
Oct. 27, 1914.
Oct. 27, 1914.
Dec. 1, 1914.
Feb. 9, 1915.
Je. 1, 1915.
Je. 29, 1915.
Aug. 17, 1915.
Dec. 7, 1915.
Jan. 18, 1916.
Jan. 19, 1916.

,
.
.

ion

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n&-.

asaaoioeS

jqq*

afoiS eelod

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taort'i

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BB^ 683, '
VVT.r

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f

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15 .

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.sjj^- i<i

^J^ 6ii3

PASTEURIZATION (Continued)
Patent Subject Author Date

1,191,386 Apparatus for use in and in Battle Jl. 18, 1916.

connection with electrolytic

processes.
1,214,376 Combined pasteurizing, holding, Rudd Jan, 30, 1917.

and cooling means.
1,260,127 Milk-pasteurizer. Barnum Mar. 19, 1918.

1,307,689 Pasteurization apparatus. Murray Je. 24, 1919.

a.2

<,iai
nl ^cjA

.naL -b^jjfi ,snU

UNITED STATES PATENT OFFICE.

STIMMEL LUTZ, OF PHILADELPHIA, PENNSYLVANIA.

SPARK-ARRESTER.
Specification of Letters Patent No. 14,567, dated April 1, 1856.

To all whom it may concern :

Be it known that I, STIMMEL LUTZ, of
Philadelphia, in the county of Philadelphia
and State of Pennsylvania, have invented a
5 new and useful Spark- Arrester for Locomo-
tives and also for Stationary Steam-En-
gines, &c. ; and I do hereby declare that the
following is a full and exact description
thereof, reference being had to the accom-

10 panying drawings, making part of this speci-
fication, Figure 1 being a perspective view
of my improved spark arrester; Fig. 2, a
vertical section thereof; Fig. 3, a horizontal
section in the plane X x, Fig. 1; Figs. 4, 5,

15 and 6, views of parts detached.

Like letters designate corresponding parts
in all the figures.

A, is the smoke pipe, closed at its upper
end by a strong metallic plate D, or its

20 equivalent, substantially as shown in Fig. 2.

B, B, are branch pipes, extending hori-
zontally a convenient distance, and then
bending or curving up vertically, as seen in
Fig. 2. There may be any convenient num-

25 ber of these branch pipes, care being taken
to make the aggregate areas of their cross
sections equal to, or greater than, that of
the smoke pipe A. This is not absolutely
essential but preferable, so that the flue

80 space may increase upward.

C, is a reservoir or cap, inverted so that
its open end shall cover the smoke pipe and
branches thereof, the upper end and sides
being perfectly tight. In the center of its

35 top, or upper end, is a cavity G, shaped sub-
stantially like the hollow frustum of a cone,
or pyramid. Through the top of this cavity
is an aperture, which is closed by a valve
H, except when the fire is kindling in the

40 furnace; during which time it is kept open,
in order to facilitate the draft. The valve
may be controlled by means of a rod I, with-
in the reach of the engineer, or by any other
convenient device. Said reservoir, or cap,

45 rests on projections, or shoulders, J, J, on
the branch pipes B, B, or by some equiva-
lent means. Its top is represented as slightly
convex, but that is not essential ; nor is the .
particular shape of the cavity G, above de-

60 scribed, necessary. Any form, which will
collect the sparks into the center of the cap,
will answer.

K, is a jacket, or external case, starting
from the smoke pipe A, some distance below

5s its branches B, B, thence extending upward,
in the form of an inverted cone P, to about

the height of the bottom of the cap C;
thence upward, in a cylindrical form, so as
to leave an annular space around said cap,
or reservoir, of sufficient capacity to allow 50
the free passage of the smoke up through
it. to a little distance above the top of said
cap ; and finally terminating in a flaring top,
substantially as represented in the draw-
ings. Across the throat (or top of the cy- 55
lindrical portion) of this jacket. IK situated
a reticulated, or perforated, partition M;
and over the top is placed a cap L. of simi-
lar construction, but having its meshes, or
perforations, larger than those of the parti- 70
tion M, say in the same proportion as the
mouth of the jacket is larger than its throat.

N, N, are pipes extending upward from
the exhaust-steam pipes O, O, (shown by
dotted lines in Fig. 2) and terminating 75
with horizontal T shaped branches, (as seen
in Figs. 3 and 6,) in the annular space E.
The T shaped branches are curved so as to
conform to the shape of said annular space.

Q, Q, Q, are pipes, (of a convenient num- 80
ber, say from 1 to 3, or 4.) extending from
the conical space P, downward any conven-
ient distance, and forming communications
between the interior of the spark arrester
and the open air. The upper ends may pro- 85
ject a few inches into the interior of the
space P, in order to prevent the ashes or
cinders lodging therein, as they fall down ;
and the lower ends are provided with flar-
ing mouths W, W, W, which may be turned 90
horizontally forward so as to receive addi-
tional air by the motion of the locomotive.
There are also danipers R, S, T, in these
pipes, for regulating the quantity of, or
entirely stopping, the currents through 95
them. The use of these pipes is to increase
the draft of the spark arrester.

E, E, (Fig. 1,) are doors opening into the
bottom of the conical space P, for clearing
out occasionally the ashes and cinders col- 100
lected there.

The operation of the spark arrester is as
follows: The smoke, loaded with the
sparks, as it ascends through the smoke pipe
A, first strikes the plate D, heating it quite 105
hot, and is then deflected through the branch
pipes B, B, from which it passes, in several
currents, into the cap, or reservoir C. Here
the momentum of the sparks causes them to
ascend to the top of the reservoir and by no
means of the cavity G, are mostly concen-
trated into the center thereof and fall upon

14,567

the top of the plate D ; where they are in a
great measure consumed by the great heat
of said plate. The remaining cinders pass
with the smoke down around the bottom of
5 the reservoir, into the annular space E,
where they are enveloped in the vapor of
condensed steam issuing from the exhaust
pipes N, N, and completely extinguished.
Here, in the form of moistened ashes and

10 cinders, all the remains of the sparks fall
down into the conical space P, while the
smoke and draft proceed upward and out
at the top of the arrester. Any cinders j
which may be carried up through the annu-

15 lar space E, by the force of the draft, are
arrested by the partition M.

The object of the cap L, having larger
meshes, or perforations, than the partition
M, is to exclude, as much as possible, any

20 gusts of air, or other substances, from the
outside, and also, in connection with the
flaring shape of the top of the jacket K,
to assist in the discharge of the smoke. The
cinders or extinguished sparks are all ar-

rested by the partition L. Perhaps said cap 25
might be dispensed with, but I believe it to
act beneficially and therefore prefer its use.

I do not claim simply a cap, or deflector,
for arresting the sparks, while the smoke
proceeds onward; nor do I claim partitions, 30
or caps, of wire gauze or perforated sheets
of metal, alone ; but

What I claim as my invention and desire
to secure by Letters Patent is,

The combination of the plate D, branch 35
pipes B, B, and the cap, or reservoir, C,
provided with a central cavity G, or its
equivalent, in its upper end; arranged and
operating substantially in the manner and
for the purposes herein set forth. 40

The above specification of my new and
improved spark arrester signed by me this
twenty second day of January 1856.

STIMMEL LUTZ

Witnesses :

JOHN THOMPSON,
JAMES BLACK.

rJi: Jlrretffer,

Patented Jjir././856.

N PETER3. PHOTO-UTMOOKAPHER *8H)WHO*, D C

r ,-> - , \ -2 O 1
6 b ^ J O

(No Model.)

2 Sheets Sheet 1.

0. B. SCHIER.

PASTEURIZING APPARATUS.

No. 562,038. Patented June 16, 1896.

Model.)

No. 562,038.

0. B. SCHIER.

PASTEURIZING APPARATUS.

Patented June, 16, 1896.

UNITED STATES PATENT OFFICE.

dSCAU I!. S( IIIKK, OK IIAI.TI.MOUK, .MARYLAND.
PASTEURIZING APPARATUS.

SPECIFICATION forming part of Letters Patent No. 562,038, elated June 16, 1896.

Application filed January 25, 1896.. Serial No. 576,807. 'No model.'

Tit nJl ii'tiiiiii it liinij riiitfrrii,:

l!o it known that I, OSCAK 1>. SCHIKI:, aciii-
/en of (id-many, residing at Baltimore, in
'lie Slate of .Maryland, have invented certain
5 new and useful Improvements in PasteurMug
Apparatus; and I do declare the following to
be a full, cleat-, and exact description of the
invention, such as will enable others skilled
in the art to which it appertains to make and

10 use the same, reference being had to the ac-
companying drawings, and to the letters of
reference marked thereon, which form a part
of tliis specification.

}Iy invention relates to apparatus for pas-

15 tcuri/.ingorsterili/.ing milk and other articles
of food. In carrying out these processes it i.s
quite necessary to maintain an even tempera-
ture throughout the entire chamber in which
the bottles or other food-containing vessels

20 are contained, so that the results maybe uni-
form in all the vessels. Heretofore it lias
be 311 difficult to do this, owing to the imper-
fect or wrong construction of the apparatus
employed. .My invention overcomes this dif-

25 ficulty and produces a temperature in the
heating-chamber which docs not vary one-
half a degree from a given rate at any point
therein.
In pasteurizing and sterili/ing the object

30 is to destroy by heat the germs which may be
contained in the milk or other liquid food.
For sterili/.ing a temperature of 100' centi-
grade (iM2 J Fahrenheit) to JOiJ' J centigrade
(21iH Fahrenheit) is required. Paste nri/.ing,

35 on the contrary, requires a temperature be-
twjen 08' centigrade (155'' Fahrenheit) and
* 75" centigrade, (iCO Fahrenheit.) The prin-
ciple of pasteur.v.ing is to heat the liquid
quickly to the given temperature and expose

40 it to the same for twenty-live to thirty-live

minutes, according to' the season of the year.

After a proper exposure it must be cooled

down as quickly as possible.

In sterilizing it is easy to obtain and maiii-

45 tain the necessary temperature by the use of
steam whose temperature ranges from 100
centigrade upward; but some difficulty arises
from using steam directly when the tempera-
ture is below boiling, owing to the well-nigh

S'J impossibility of controlling theheatingelTect.
In almost all devices for pasteurizing, there-

fore, water is used as the healing medium,
from which arises the dillicully of getting an
even temperature in all parts of the appa-
ratus. 55

In my improved apparatus I use a water-
tank, containing a steam-coil of peculiar con-
struction, whereby the water is evenly heated
to any given temperature. Suitable arrange-
ments are made for cooling quickly, and in 6c
practice the Apparatus has proved most sat-
isfactory.

In the drawings, Figure 1 is a top plan view
of my apparatus. Fig. 2 is a longi t udinal sec-
tional elevation on line -' :.', Fig. 1. Fig. o is 65
a cross-section on line '} 3, Fig. 1. Fig. 4 is
a modification.

The lank A is of any suitable si/.e and
shape, preferably -rectangular, and is com-
posed, preferably, of tongue -and -grooved 70
boards. The walls arc preferably double,
with a layer of non-conducting material JJ,
as asbestos, bet ween them. The tank is lined
with metal 0, such as gal van i/cd iron, and has
a suitable cover, preferably two lids L), hinged 75
to a middle cross-bar K. The lids may be fas-
tened by lever-handles F, such as arc used
upon ice-chests. At any convenient pointer
points, such as in one of the lids I), is inserted
one or more thermometers <J, having the bulb So
depending through the lid into the tank and
the scale located above the lids, as shown. ,

In the lower part of the tank is the double
steam-coil made in two similar parts II II',
each composed of a.p;*"- arranged in parallel 85
loops, the loops of one part fitting into and
between the loops of the other part, just as
the tines of two forks might be alternated with
each other. The two coils 11 11' are exactly
alike, and when placed in position the inlet 90
/i of one lies adjacent to the outlet /(' of the
other, preferably at diagonally opposite cor-
ners of the tank, as shown. The two coils
are held in position, with all the pipes in the
same plane and parallel with the bottom of 95
the tank, by means of spacing-bars I, of wood
or metal, having semicylindrical notches to
receive the pipes. They are placed one above
and below the pipes and are fastened together
by bolts -i. ThinblocksKraisothcclamping- 100
bars and coils to a suitable height above the
bottom of the tank. From the clamping-bars

562,038

I rise standards L, in which are secured the
metallic T-railsM, running parallel with each
other the length of the tank and serving to
support the metallic orates X, containing the
5 bottles or other vessels O for the liquid to be
treated. The main steam-pipe Phas a stop-
valve I'' and enters the tank at the middle,
being preferably passed through and sup-
ported by the cross-bar K. From it, branch

10 pipes j) run diagonally above the coils INI'
to the opposite corners of the tank, where
they connect with the inlets // of the coils.
The adjacent outlets Ji' are connected with
escape-pipes It, which run back parallel with

13 the pipes P and rise through the cross-bar K
near the main steam-pipe P. In each escape-
pipe It there is a stop-valve S, the stem of
which has an index; ,v moving over a circular
scale T, secured to the body of the valve. -

20 Above the valve the pipe has a return-bend
R' and extends down toward or into the tank
A. At the lower end the part R' has an elbow
or'no/.zlc i; preferably inclined downward at
about forty-five degrees. It is preferably sur-

25 rounded by a hood or short length of pipe It 2 ,
extending a little beyond the month of the
nozzle. Adjacent to the main steam-pipe P
or at any other convenient point is a pipe U,
connected with a cold-water supply and dc-

30 ponding into the tank. At its lower end it
connects with one or mofC perforated headers
w, so that a supply of cooling-water can be
led into the tank in jets. The perforations
in the header u are so arranged that the jets

35 are directed downward away from the bottles
O. If desired, the cooling -water may be
caused to traverse the steam-coils before en-
tering the tank, as by the arrangement of
pipes shown in Fig. 4.

40 At two or more points in the tank arc up-
right overflow-pipes V, whose open tops stand
at the predetermined level of the water, and
whoso lower ends fit removably into outlet-
pipes passing down through the bottom of

45 the tank and uniting in a common discharge-
pipe V, in which is a trap r to prevent the en-
trance of cold air into the tank. A dischargc-
pipe AV may be provided to draw off the hottest
water and carry it to a reservoir for further

50 utilization, such as washing the bottles.

The operation of the apparatus is as fol-
lows: To sterilize the empty bottles before
they are filled, they arc placed, after clean-
ing and washing and providing them with

55 the disk stoppers described in my Patent No.
',\?t~>, in galvanized baskets X, which are
put into the tank upon the rails M. Tlic
tank is then tilled witli water high enough to
just cover the Coils '![ 11'. All the steam-'

60 valves are then opened wide until the water

of condensation begins to leave the, outlets.

Then the outlet-valves JJ are part ialfy closed

to allow only steam enough to flow through

,the coils to heat the water quickly to the

65 boiling-point.. The space above the Mater
is tilled with the live steam thus generated,

which sterilizes the empty bottles. After
cooling down gradually they are ready to be
filled. If milk is the liquid to be treated, it
must be fresh and should be thoroughly 70
strained or run through a centrifugal sepa-
rator. The tilled bottles are put into the
baskets and placed in the tank, which is filled
with water high enough to reach an inch
above the bottles. Steam is then turned into 75
the coils, passing in opposite directions
through them, so that the sum of the heat-
ing capacity of any two adjacent lengths of
pipe in different loops is" constant at any
part of the tank. In this way a complete So
equalization of temperature is secured, the
outlet-valves S being set exactly alike, so that
the quantity of steam passing through one
coil is precisely the same as that passing
through the other. The water of condensa- 85
(ion escaping through the outlet-valves S is,
conducted back into the tank by the pipes
R', and being injected with some force by the
steam behind it it, acts as a mixing-jet to stir
up the water and assist in equalizing its tern- 90
peraturc. The hoods T aid in this effect by
causing tiro water to How past the noz/lcs in
a certain direction.

The degree of temperature is regulated by
the valve P' in tlic main steam-pipe, admit: 95
ting more or less, as maybe required. When
the required temperature is reached, it can
be easily maintained, since the*non-c<ndiict-
ing character of the walls of ihc tank pre-
vents any serious amount of radiation and 100
reduces to a minimum the quantity of steam
required to keep up the even heat. If de-
sired, some of the thermometers may be in-
serted into the bottles to enable the tempera-
ture of the milk to be watched. 105

As soon as the heating process is completed
cool water is admitted through the pipe U,
thereby displacing the hot water from below
and cooling the bottles quickly, yet at an even
rate, so as to prevent them from breaking, it.
The tank can-be entirely emptied by pulling
up the overflow-pipes V and allowing the
water to escape through the outlets V.

Having now described my invention, what
I claim, and desire to secure by Letters Pat- 115
cut, is

1. A n apparatus for sterilizing or pasteuriz-
ing, comprisinga tank having a double steam-
coil in its lower part, each coil comprising
loops alternating with those of the other coil, 121.
substantially as described.

-. An apparatus for sterilizingorpasteuriz-
ing, comprising a lank having in its lower
part two parallel steam-coils, tlic inlet of one
being adjacent to the out let of the other, sub- 125
stantially as described:

Ji. An apparatus for slcrilizingorpastcuriz-
ing, comprising a tank having in its IOWQT
part two steam-coils, the ju'tes composing.enc
of said coils lying parallel >viih and adjacent 130
to those of the other coil, and all in the same
plane, a main steam-pipe having branches

562,088

leading to the inlets of the two coils, and a

separate outlet-pipe for each coil provided

with a stop-valve, the inlet of one coil being

adjacent to the outlet of the other substan-

5 tially as described.

4. An apparatus for sterilizing or pasteu riz-
ing, comprising a tank containing a double
steam-coil, the inlet of each coil being adja-
cent to the outlet of the other, a main steam-

10 pipe having branches leading to the inlets, a
stop-valve in said pipe, and two separate out-
let-pipes each having a stop-valve, and ter-
minating below the level of the water in the
..tank, substantially as described.

15 5. Anapparatusforsterilizingorpasteuriz-
ing, comprisinga tank haviuga steam-coil, an
outlet-pipe for said coil provided with a valve
and terminating below the level of the water
in said tank, and a nozzle on the end of said
so pipe surrounded by an open-ended hood, sub-
stantially as described.

6. An apparatus for sterilizing orpasteuriz-
ing, comprising a tank containing a steam-
eoil in, its lower part, a cold- water-supply pipe,

5 And a header connected with said pipe and
lying just above and transverse to said coil

and containing perforations directed down-
wardly, substantially as described.

7. An apparatus for sterilizing or pasteuriz-
ing, comprising a tank containing a steam- 30
coil, a cold-water-supply pipe, a perforated
header lying just above said coil, and connec-
tions for directing the cooling-water through
the steam-coil before it reaches the header,
substantially as described. 55

8. An apparatus for sterilizing orpasteuriz-
ing, comprising a tank containing a double
steam -coil, notched spacing -bars clamped
upon said coil, and crate-supports carried by
said bars, substantially as described. 40

9. An apparatus for sterilizing or pasteuriz-
ing, comprising a tank containing means for
heating water therein, an outlet pipe or pipes
leading from the bottom of said tank, and up-
right overflow-pipes removably inserted into 45
said outlet-pipes, substantially as described.

In testimony whereof I affix my signature
in presence of two witnesses.

OSCAR B. SCHIER.
Witnesses :

C. EUGENE KLEIN,
CHARLES T. DAVIS.

v* If 9 1,

4 Q

(No Model.)

No. 562,460.

G. FREIWALD.

BOTTLED BEER STEAMEB.

Patented June 2-3, 1896.

UNITED STATES PATENT OFFICE.

3U8TAV FREIWALD, OF STERLING, ILLINOIS, ASSIGNOR OF ONE-HALF TO
T.OIIIS O. SPIES, OF SAME PLACE.

BOTTLED-BEER STEAMER.

SPECIFICATION forming part of Letters Patent No. 562,460, dated Juno 33, 1896.
Application Sled Augont- 26, 1896. 8*rll Ho. 560,530. (No model.)

To all wJioni it may concern:

lo it known that I, GUSTAV FREIWALD, a
citizen of tho United States, residing at Ster-
ling, in tho county of AVhitcsklc and State of

5 Illinois, have invented certain now and use-
ful Improvements in Bottled-Bcer Steamers;
and I do declare the following to be a full,
dear, and exact description of the invention,
such as will enable others skilled in the art

10 to which it appertains to make and use the
same, reference being had to the accompany-
ing drawings, and to the letters of reference
marked thereon, which form a part of this
specification.

15 My invention has reference to improve-
ments in bottlcd-becr steamers; and it con-
sists in certain novel and efficient mechanism
for uccuiuplibhing the steaming of the bottled
beer in a uniform, convenient, and satisfac-

o tory manner.

As is well known to those familiar with
(he business of bottling beer, it is impractica-
ble toeliminatoallof the yeast principle from
tlic beer when the latter is in readiness and

85 condition otherwise for being bottled. The
presence of the smallest particle of living
yeast, if permitted to remain in the bottle.s,
will soon begin a fermentation which will sour
ami destroy the beer.

;o The dillicully in the work of steaming beer
after the latter has been bottled arises from
the i'aet that it rc<[nircsaeciiain temperature
to effectually kill the yeast, so as to preclude
any future fermentation therefrom, and that
5 this degree of heat necessarily expands the
air, gases, and vapor within the bottles with

'. the resultant danger of bursting the latter,
and if the temperature is permitted to rise
much above that necessary, as aforesaid, the
> bursting of the Itoltlo is almost certain to en-
sue. Tlic method heretofore employed for
this purpose has been to fill and effectually
cork the bottles by appliances which will not
permit the cork to escape, then to place the
bottles thus lilted and corked in a vessel con-
taining sufficient water to submerge- the bot-
tle and then heat the water to the desired
temperature by means of steam injected
therein. In order to have the necessary prog-
iii this work, a large number of these

tilled bottles must be treated at the same
time. Tho receptacle therefor being neces-
sarily somewhat capacious, the difficulty has
been to heat all of the water at a u inform
temperature sufficient to kill the yeast as 55
aforesaid. ' This difficulty is increased by the
fact that the bottles, are seated in the recep-
tacle very closely togetherand the movement
of the water thereby greatly impeded.

My purpose is to overcome these difficulties 60
and to impart to the whole body of water an
equal temperature to any desired degree by
drawing the water downwardly through the
bottom of the vessel or receptacle at differ-
ent localities in the base of the latter and to 65
discharge the water thus drawn upward
through the bottom, of said receptacle with a
swirl and in connection with steam and at
as many points as the size of the receptacle
may render desirable. 70

I have reduced my invention to actual prac-
tice and in the use thereof, have proven by
exi>cricncc that it will flcpomplish the result
desired.

I attain the above objects by the ineehan- 35
ism illustrated in the accompanying dt"aw-
ings, in which

Figure 1 is a plan of a steaiuing-receptacle
provided with my invention. Fig. 2 is a view
in perspective of the bottom of said recepta- So
cle exhibiting the application to the latter of
my invention. Fig. 3 is a detail, partly in
sectio' of the mechanism for commingling
the stc.iiu and water, including the inlet and
discharge oi>eniiigs. 85

Similarlctters re|er to similar part 8 through-
out the several views.

A is * receptacle in which the beorrbottles,
after being elfectually lilled and corked, are '
placed in an erect position. This receptaclfe 90
may be of any desired shape or size. In thi
base of the receptacle A are formed openings
1J, located preferably near the corners or mar-
gins of the receptacle and in such number as
may be desired. 95

C is a circular plate suitably supported
from the bottom of the receptacle A about an
inch above the tipper end of the combined
steam and water inlet opening I).

F is a vertical tube suitably attached to the 160

562,400

base of the receptacle A and projected through
the opening D in the bottom of the latter, di-
rectly under the plate C.

G G are water-pipes communicating at their
5 outer ends with the openings B in the base of
A and at their inner ends with the interior
of thp vertical tube F. .

H is an inverted cap, 'screw-seated in the
lowerendofthetubeF. Ahollowsteani-atem

10 J is rigidly seated centrally in the base of the
cap H and extended upwardly through the
latter and projected within the tube F to a
point about an inch above the junction with
the latter of the water-pipes G. The upper

15 end of the stem J is of a conical form and pro-
vided with a central opev.ing K. The" stem J
extends a suitable distance below tbf* eap H
and is seated at its lower extremity in the
steam-pipe L, the latter being provided with

20 the usual adjusting and stop cock M.

On the lower surface of the plate C there is
rigidly seated and projected downwardly into
the upper end of the tr.)x- F the steam and
water diverter N, provided peripherally with

25 double spiral flanges O.

A rotating collar V", provided with distrib-
utiag-wings W, is loosely seated on the di-
verter N directly under the plate C and serves
to thoroughly distribute the water and steam

30 received through t he tube F, and from the di-
verter N.

Aperforateti bottom X, provided withshort
legs 1, is seated on- -the inner irfo<M*-tiie
bottom of the receptacle A and about an inch

35 and ona-half above said bottom. This perfo-
rated bottoefr is preferably placed in sections
for convenience of removal and replacement
in cleaning up. The bottles rest on the bottom
X, leaving the space below it and the bottom

40 of the said Receptacle for the free and unob-
structed passage of the water to the openings
H and from the opening D. As the water can
pass freely thron'gh the perforated bottom X
both up and down, between the bottles, por-

45 tions of water of different degree are readily
and thoroughly intermixed. .

The operation of my in vention is as follows :
The receptacle A being suitably filled with
the bottles of beer submerged in water, steam

50 is admitted through the inlet-pipe L to the
lower portion of the steam -utem J and driven
up through said stem through the tube F,
spirals O, and thrown outwardly in opposite
directions into the receptacle A in the bottom

5; of the water therein. This action' creates a
suction in the tube F and causes the water to
flow downwardly through the openings B (the
mouth of the latter' being covered with per-
forated plates P to prevent the inflow of any-

63 thing which might clog the pipes) through
thejupes G into the pipe F, and from thence
the water is carried by the action of the steam
andieated meanwhile and discharged there-
with into the main body of water in the rc-

65 ceptacle A radially from under the plate O.
The water by this means is caused to circu-
late not only through the pipes G and tube F,

but also through the various parts of the in-
terior of the receptacle A. The steam has
two actions in heating tho water: first, by 70
its contact therewith in the tnbeF, and, sec-
ond, by its direct discharge therewith into
the main body of water. Another advantage
is that the water is given a momentum while
passing up the tube F by its aforesaid con- 75
ueottotrwlth the'stcam and fsTrreriBby thrown
put into the receptacle A with greater force
than the steam would exert alone or the water
would have if it was simply a matter of circu-
lation. So

An additional advantage is the discharge
of the combined steam and "team-heated wa-
ter into the lower portioti tie >xly of the
'water in the receptacle A, as tho natural
tendency is for the heated water to remain 85
at the top.

Jify invention draws the cooler water -from
the bottom through the openings B and_dis-
charges the heated water and steam into' the
receptacle A close to the bottom of the lat- 90
ter, from whence it gradually rises toward
the top, and thus tho entire body of water is
uniformly heated.

What I claim 'as my invention, and desire
to secure by Letters Patent of the United 95
States, is

1. In a bottled-beer steamer, tho combina-
tion, with a receptacle, the .bottom of which
is provided with inlet and outlet openings, a
4iibe cnidtnnnicat.in with the inlet-ononing, a 100
ttieam-stein projecting mcd tn Interior of the
tube, pipes communicating with the outlets

of the bottom of the receptacle and with tho
tube below the end of the steam-stem, a di-
verter above the end of the tube, and a rota- 105
table deflector at the upper end of said di-
verter, substantially as set forth 1 .

2. In a bottled-beer steamer, the combina-
tion, with a receptacle, of a tube in the bot-
tom thereof, a steam-stem projecting into tho
tube, a plate above the end of the tube, a
diverter rigidly secured to the plate and pro-
jecting into the tube, the periphery of which
is provided with a spiral, a collar loosely
mounted upon the tube between the spiral 115
and tho plate, and wings secured to tho col-
lar and movable between tho plate and the
bottom of the receptacle, substantially as set
forth.

3. The combination of the receptacle A pro- i zcr
vided with openings B in its bise, a tube F
seated in the base of receptacle A, pipes G
connecting the openings B with\ tho interior

of tube F below said receptacle, a plate C
seated over the outlet of tube F, a diverter N
provided with peripheral flwigps O seated
centrally in the upper. end of jthe tube. F,
steam-stem J provided with opening.K In ita
upper end and projected within tho low%r
portion of the tube F, the rotating dollar V,'
provided with -wings W, and a feed-steam
pipe L communicating with the Ipwcr portion
of tho stem J substantially us shown and for
the purpose described.

562,460

4. In a bottled-beer steamer, a receptacle
having a plate suitably supported above the
bottom thereof, a tube attached to the base

"-of the r<eceptecle and communicating by pipes

5 with the same, a steam-stem projecting into

said tube a stationary diverter having a spiral

periphery in the upper end of said tube, and

a rotatable deflector at the upper end of said

diverter and below said plate, said parts bc-

10 ing combined, substantially as described.

5. In a bottled-becr steamer, a receptacle
having a plate suitably supported above (ho
bottom thereof, 'a tube connected with (lie

base of the receptacle, pipes communicating
with said receptacle and said tube, a steam- 15
stem projecting into said tube, a stationary
diverter in said tube, and a rotatable deflec-
tor above said diverter, said parts being com-
bined, substantially as described.

In testimony whereof I affix my signature 20
in presence of two witnesses.

(U'STAV I'REIWALU.

Witnesses:

JOHN G. MAXAIIAX,
Lons G. Si'iKs.

UNITED STATES PATENT OFFICE.

LORENZO G. FAGERSTEN AND GLAUS F. P. KORSSELL, OF CHICAGO,

ILLINOIS.

PROCESS OF PASTEURIZING MILK.

SPECIFICATION forming part of Letters Patent No. 566,268, dated August 18, 1806.
Application filed June 27, 1895, Serial No. 554,246. (No specimens,)

To all whom it may concern:

Be it known that we, LORENZO G. FAGER-
STEN and GLAUS F. P. KORSSELL, citizens of
the United States, and residents of Chicago,

1 5 in the county of Cook and State of Illinois,
have invented certain new and useful Im-
provements in Processes of Sterilizing or
Pasteurizing Milk, Modified Milk, and Cream,
of which the following is a specification.

10 The objects of our invention are to preserve
or pasteurize milk, modified milk, and cream
without physical or chemical change from the
condition in which they are found by destroy-
ing germs, ferments, or other elements of de-

15 composition by an inexpensive and simple
process without the addition of sugar or other
preservatives, and, further, to apply means
whereby the finished article can be shipped
and handled without the risk of the agitation

20 of the package churning the butter out of
the substance.

In carrying out our process we place the
article to be treated in packages of any size
desired at ordinary temperatures, also plac-

25 ing in the top of the package a hydrocarbon
' of high meltingrpoint, say about 125 Fah-
renheit, or any similar substance, as paraffin,
wax, &c., sufficient to form a covering-layer,
when melted, on the surf ace of the article un-

30 der treatment. Space is also left in the top
of the package for a volume of atmospheric
air, wjth which the package is then charged,
of sufficient pressure or of adequate relative
proportion to the quantity of the liquid and

35 the size of the package to insure a pressure
during the process commensurate with the
increasing vapor -tension, the gas-pressure
to exceed the vapor-tension by one atmos-
phere or more at any stage during the proc-

40 ess. After thus charging the package it is
then hermetically sealed and subjected to
heat so regulated that it does not at any time
exceed the conductivity of the substance un-
der treatment. The heating part of the proc-

45 ess is completed when the temperature of the
substance under treatment has reached about
230 Fahrenheit.
All mechanical agitation or churning of the

contents, which would favor the separating
out of the butter or fats, must be carefully 50
avoided until after the contents have been
rapidly cooled to the solidification-point of
the hydrocarbon, paraffin, wax, or other simi-
lar covering on the top of the substance, when
itwillbe found that the con tents are inhibited 55
from agitation or churning under ordinary
handling.

We do not claim, broadly, the use of par-
affin, wax, or similar substances in the pre-
serving of foods, but only the use of them to 60
prevent churnjng of milk during transporta-
tion and handling.

We claim

1. The process of sterilizing or pasteuriz-
ing milk, modified milk, or cream by heating 65
it in hermetically-sealed original packages,
the package being charged with a superim-
posed volume of common atmospheric air
sufficient to develop a pressure exceeding by
one atmosphere or more the vapor-tension 70
generated at any stage of the process, and at
any temperature used, thus preventing any
vaporizing of the article under treatment.

2. Th^- process of sterilizing or pasteuriz-
ing milk, modified milk, or cream, by placing 75
the article to be treated in original packages
together with a hydrocarbon of high melting-
point, paraffin, wax, or similar substance,
then charging the package with common at-
mospheric-air, sufficient to develop a pres- 80
sure exceeding by one atmosphere or more,
the vapor-tension generated during the fol-
lowing steps, and then hermetically sealing
the package and subjecting it to heat so regu-
lated as not to exceed the conductivity of the 85
article under treatment at any point of the
package or during any stage of the process;
the degree of heating depending upon how
long it be desired to keep the article and
ranging from 140 to 230 Fahrenheit.

LORENZO G. FAGERSTEN.
CLAUS F. P. KORSSELL.

Witnesses:

FRKD P. KENNEDY,
HENRY WEIQAND, Jr

(No Model.)

No. 593,140.

P. VAN DE WESTELAKEN. 3

PASTEURIZING BOTTLED LIQUIDS.

Patented Nov. 2, 1897.

300 p o

o o-o o.

5 O O O,0

o o o o

O O OP

o o o o.

00 00

o o o p

O O 0,0

o o o

D O O O

o o o
o o o o; c
o o c!

(No Model.)

3 Sheets Sheet 2.

P. VAN DE WESTELAKEN,

PASTEURIZING BOTTLED LIQUIDS.

No. 593,140. Patented Nov. 2, 1897.

(No Model.)

3 Sheets Sheet- 3.

P. VAN DE WESTELAKEN.

PASTEURIZING BOTTLED LIQUIDS.

No. 593,140. Patented Nov. 2, 1897.

UNITED STATES PATENT OFFICE.

PETER VAN DE WESTELAKEN, OF ALEXANDRIA, VIRGINIA, ASSIGNOR TO
HIMSELF, PERCY MCKNIGHT BALDWIN, JOHN T. SWEENEY, JOHN T JOHN-
SON, AND EMANUEL F. DOWNHAM, OF SAME PLACE.

PASTEURIZING BOTTLED LIQUIDS.

SPECIFICATION forming part of Letters Patent No. 593,140, dated Novemoer 2, 1897.

Application filed May 4, 1897. Serial No. 635,031. (No model,)

To all wham, it may concern:

Be it known that I, PETER VAN DE WESTE-
LAKEN, a citizen of the United States, resid-
ing at Alexandria, in the county of Alexan-
dria and State of Virginia, have invented new
and nse~fl Improvements in Pasteurizing
Bottled Liquids, of which the following is a
specification.

In pasteurizing beer and other liquors con-
tained in corked or stoppered bottles to de-
stroy the living particles of yeast, fungi, and
spores for improving the quality and insuring
the preservation of the beer the bottles are
partially or wholly submerged in a body of
water contained in a capacious tank. The
water is first gradually heated by steam to
the required temperature and is then gradu-
ally cooled to place the beer in the proper or
best condition for the market.

A source of considerable expense, not to
mention annoyance and vexation, incident to
ordinarymethodsor processes of pasteurizing
bottled beer resides in the" breakage of a com-
paratively large number of bottles in each
charge placed in the tank for treatment. The
filled and 6orked bottles break not only dur-
ing the time that the water is gradually heated
to a temperature of about 55 Reaumur, but
also during the time that the. water is gradu-
ally cooled, due to the fact that all particles
of the body of water in the tank are not by
the means usually employed equally or uni-
formly heated and subsequently cooled.
Many attempts have been made to provide a
pasteurizing apparatus wherein water will be
equally or uniformly heated throughout its
extent to avoid breakage of bottles during
thehoating step, but none, so far as I am
aware, have been entirely satisfactory and
successful, chiefly because of 'the difficulty of
quickly heating all particles of the body of
water to exactly or nearly the same tempera-
ture, and^also because proper provision has
not been made forrapidlycoolingall particle's
of the body of water equally or uniforinly
iduring the cooling step.

It has been proposed to avoid breakage of
bottles dturing the pasteurizing process by se-
curing a circulation of the water both during
the heating and cepling steps, but the slow

motion incident to circulation heretofore ob-
tained is insufficient to secure the result of
heating or cooling all particles of the body of
water to exactly or nearly exactly the same
temperature in a comparatively short period 55
of time.

I have discovered that the serious objection
incident to pasteurizing bottled beer, residing
chiefly in the breakage of bottles, is entirely
avoided by violent agitation of practically all 60
particles of the body of water contained in
the pasteurizing -tank during the time the
water is being heated and while it is -being
cooled. This agitation is not a mere circula-
tion of the water at comparatively slow speed, 65
nor is it confined to any particular point in the
body of the water, but is distributed through-
out the entire body of water, in consequence
of which, if the water is being heated, the
entire body of water can be rapidly heated 70
and all particles thereof raised to exactly the
same temperature, or nearly so, while if the
water is being cooled the cold inflowing water
will be quickly and uniformly distributed
throughout the body of water in the tank, 7^
and thus the body of water is rapidly cooled
and the temperature of all particles lowered
to practically the same degree of temperature.
By this means no ,one part of any bottle is
subjected to a measurable degree of heat or 80
cold greater than an other part of such bottle,
and consequently the danger of breakage in
the heating and cooling steps is reduced to a
minimum, if not absolutely avoided.

I have found by actual practice of the in- 85
vention at the brewery of The Robert Port-
ner Company, Alexandria, Virginia, that it is
possible' in about one hour to properly and
successfully pasteurize at one charge of the
tank sixty dozen properly filled and corked 90
or stoppered bottles of beer without breakage
of a single battle, thereby saving the large ex-
pense incident to breakage of a large number
of bottles in each charge during the steriliz-
ing process. 95

The chief object of my present invention
is to provide novel, simple, eflicie"nt, and eco-
nomical means for agitating the water sub-
stantially the full length of the tank during
the time the water is being heated and also ico

503,140

during the time it is being cooled, whereby
the entire body of water in the tank is praa-
tically heated uniformly and subsequently
cooled uniformly.

5 The object of my invention is accomplished
in the manner and by the means hereinafter
described and claimed, reference being made
to the accompanying drawings, in which-
Figure 1 is a longitudinal sectional view

10 taken centrally through the pasteurizing-
tank. Fig. 2 is a top plan view of the same,
showing a portion of the false bottom to more
clearly illustrate the steam heating-pipes by
which the water in the tank is heated to the

1 5 required temperature. Fig. 3 is a transverse

sectional view of the same, and Fig. 4 is a

longitudinal central, sectional view showing

a modification of the invention.

In order to enable those skilled in the art

20 to make and use my invention, I will now
describe the same_in detail, referring to the
accompanying drawings, wherein

The numeral 1 indicates a water-holding
tank of any capacity and construction euit-

25 able for the purpose in hand. I have actually
used my invention in connection with a tank
approximately twenty-two feet in length and
five feet in width, adapted to contain -at one
charge seven hundred and twenty bottles of

50 beer, which bottles are arranged in perforated
metal baskets or boxes '2, placed in two rows,
one row at, each side portion of the tank, to
provide a continuous longitudinal space be-
tween the two rows along the length of the

35 tank, for a purpose which will hereinafter
appear. The capacity of the tank can be in-
creased or diminished any desired extent to
suit the- conditions required or the number
of bottles which it is 'lesired to place in the

40 tank at one charge. The tank is provided at
a short distance abo ve its im perforate bottom
wall with a false bottom of any desired con-
struction, but composed, as here shown, of
transverse slats 3, supported at their ends

.,5 and separated one from another for the pur-
pose of providing recesses or spaces through
which water is susceptible of freely passing.
The chamber beneath the false bottom is in
Figs. 1, 2, and 3 designed to receive steam

50 heating-pipes 4, supplied at the ends of the
tank through the medium' of steam-supply
pipes 5, having a suitable globe or other
valves 6. The steam heating-pipes extend
horizontally the full length of the tank be-

55 tween its ends, and the pipes are distributed
in a manner suitable to heat the water in the
tank until it reaches the required tempera-
ture.
In the continuous longitudinal space be-

60 tween the two rows of bottle-holding baskets
or boxes is arranged a water-agitator extend-
ing substantially the full length of the tank
between its ends and positively and swiftly
driven by mechanical power from the ex-

.55 terior of. the tank in such manner that it will
violently agitate practically all particles of

the body of water contained in the tank,
thereby rapidly distributing the heated par-
ticles of the water throughout the entire tank
for the purpose of gradually but quickly heat- 70
ing all particles of the body of water to ex-
actly or nearly the same temperature. The
agitator, as here shown, is composed of a hori-
zontal shaft 7, having its ends mounted in
suitable bearings carried by the end walls of 75
the tank and provided with a plurality of
rigidly-attached helical blades 8, 9, 10, and
12, which are distributed along the shaft the
entire length thereof between the bearingsin
which the shaft is adapted to rotate. The 80
helical blades 8 and 10' extend in a spiral path
the reverse of the helical blades 9'and 12, so
that the water is forcibly driven back and
forth longitudinally and back and forth lat-
erally, thus producing such commotion that 85
all particles -of the water contained in the
tank are rapidly thrown about in all direc-
tions, and the particles as they become heated
in juxtaposition to the steam heating-pipes
are quickly distributed throughout the tank,- 90
which results in the gradual but rapid rais-
ing of the temperature of the water and the
heating of practically every particle thereof to
exactly or approximately the same degree.

As before stated, the agitator, is positively 95
driven by mechanical power frorn-a point out-
side the tank, and while this may be effected
in many different ways I prefer to drive the
agitator through the medium of a pulley 13,
secured to the shaft outside the tank, Figs. 100
1 and 2, and adapted to be rapidly rotated
by a belt connection with a suitable power-
driven shaft not necessary to illustrate. As
here shown, the agitator-shaft is in commu-
nication at its ends with water-supply pipes 105
14 and 1G, having suitable valves 15 and 17.
The shaft is hollow or tubular, and at various
points along its length it is constructed or pro-
vided with jet orifices or perforations 18,
through which water will pass when permit- no
tod to flow into the shaft under pressure from
the supply-pipes 14 and 16. The shaft is
supported centrally between its ends through
the medium Of a shaft-bearing 19, supported
by the bottom wall of the tank and project- 115
ing a suitable distance above the false bot-
tom. The end of the shaft to which the
driving-pulley 13 is secured may be and is
preferably supported by a pillow-block 20,
having a bearing in which the shaft rotates 120
and provided with a suitable coupling for the
attachment of the water-supply pipe 14. The
construction is preferably such that while the
agitator-shaft rapidly rotates the water-inlet
pipes 14 and 1C remain motionless or are non- 125
rotary

An elevated water-supply pipe 21 is shown
as arranged longitudinally along the top por-
tion of the tank and is constructed with jet
orifices or perforations 22 throughout its 130
length between the ends of the tank. This
pipe is designed to connect with a water-sup-

593,140

.ply, so that a secondary supply of water may
bo introduced into the tank. The pipe may
be supported in any suitable manner, but
as here shown it is mounted directly upon
5 the end walls of the tank.

The tank is provided with an overflow-pipe
23, which, as shown, extends to and com-
municates with a tank-discharging pipe 24.
It is proper to state here, however, that I do

10 not wish to be understood as limiting myself
to any particular means for introducing the'
water into the tank, heating the water in the
tank, and supplying the cool water.

I have illustrated in Figs. 1, 2, and 3 "prac-

15 ticable and satisfactory means for filling or
nearly filling the tank and for heating the
waterand for introducing cool water when-
ever required, but the same results can be
otherwise accomplished. For instance, in

20 the modification Fig. 4, where the same ref-
erence-numerals hereinbefore used indicate
parts corresponding to those previously de-
scribed, I show the hollow or tubular shaft
of the agitator provided at its ends with pipes

25 24 a and 25, each of 'which connects with a
water-supply pipe 26 and a steam-supply
pipe 27, whereby it is possible to first intro-
duce steam into the agitator-shaft, so that it
will pass directly into the tank for heating

30 the same, and subsequently it is possible to
shut off the steam and permit cold water to
flow into the agitator-shaft and pass there-
from into the water in the tank.
In pasteurizing bottled beer according to

35 my invention the bottles should be properly
filled and corked or stoppered and then placed
in the metal baskets or boxes, which are lo-
cated in two rows, one row at each side por-
tion of the tank. Ordinarily the tank is sup-

40 plied with a sufficient quantity of water that
the bottles are immersed up to or near their
corked or' stoppered mouths, but they may
be entirely submerged. The steam is then
permitted to flow into the steam heating-pipes

45 or into the tubular agitator-shaft, and the
agitator is positively and rapidly rotated by
mechanical power, as before explained. The
temperature of the water is gradually raised
to about 35 Reaumur, at which temperature

50 it is held for ten minutes, more or less, and
is then raised to about 55 Reaumur and held
at this temperature about thirty minutes. I
suggest twenty minutes be. allowed to raise
the temperature from 35 Reaumur to 55

55 Reaumur, but I do not wish to be understood
as confining myself with precision to the de-
gree of heat or the time for raising the tem-
perature, as above set forth.
Duringthe time the steam is supplied to the

60 steam heating-pipes or to the agitator-shaft
the agitator is rapidly rotating and acting
upon the water the full length of the tank.
The reverse helical blades violently agitate
the water and move some parts thereof back

65. and forth longitudinally and other parts later-
ally in opposite directions, so 4hat such a

commotion is produced that practically every
particle of water in the tank is in violent
motion.

The helical agitator on the rotary shaft acts 70
to move the water laterally and to distribute
it to the bottle-holding receptacles arranged
along opposite sides of the tank practically
the full length thereof. ]>y constructing the
helical blade with portions running length- 75
wise of the shaft first in one direction and
then in the opposite direction the water is
not only moved laterally but longitudinally
in opposite directions at different portions of
the tank. The lateral and other motions of 80
the water in the tank can be made rapid or
slow by increasing or decreasing the speed of
rotation of the shaft.

After the beer Is heated, as above set forth,
it is essential that, the bottles and the beer 85
contained therein be properly and rapidly
cooled for the purpose of placing the beer in
the proper or best condition for the market,
so that its quality is improved and it is pre-
served and can be kept for a long time with- 90
out danger of fennentation or deleterious
changes. In the cooling step the steam is
shut off and cool water is permitted to flow
into the tank in any suitable manner, prefer-
ably through the medium of the devices illus- 95
trated in the drawings hereinbefore described.
As the cool water flows into the water already
in the tank the cooler particles of water are
swiftly distributed throughout the tank and
the entire body of water gradually and uni- too
formly cools, and no one part of any beer-
bottle is cooled to a measurably greater or
less extent than som'e other part or parts of
such bottle, whereby breakage of bottles is
reduced to a minimum, if not entirely avoided. 105
If perfect bottles are properly filled and
corked or stoppered, it is possible with my
invention to pasteurize any number of bot-
tles at one charge without breaking a single
one by the heating or cooling action. 'iio

While the cool water is flowing into the
tank for cooling the bottles, water should dis-
charge from the tank in proportion to the
quantity which is flowing thereinto. This
can be conveniently effected by properly ad- 115
justing the valve 28 of the discharge-pipe 24.
If the water-level in the tank rises above a
certain point, some of the water will pass off
through" the overflow 23. In practice the
water discharged from the tank is conveyed 120
to another tank to economize in the use of
water.

The equal or uniform heating of all parti-
cles of the water equalizes the heating of all
parts of the bottles, and likewise the equal or 125
uniform cooling of all the particles of water
in the tank equalizes the cooling of all parts
of the bottles.

In the practical use of the steam heating-
pipes 4, arranged in the chamber beneath the 130
false bottom of the water- tank, it is prefer-
able to provide them with jet orifices or per-

593,140

f orations in their lower sides, so that the steam
can pass directly into the water; but it is pos-
sible to use the steam-pipes for heating pur-
poses without providing them with such jet
5 orifices or perforations.

Having thus described my invention, what
I claim is

1. The combination, in an apparatus for
pasteurizing bottled liquid's, of a water-tank

:o having means for supporting the bottles there-
in, means for heating and subsequently cool-
ing the water, a plurality of helical blades,
one extending in a spiral path the reverse of
another, and means for driving the helical

15 blades, substantially as described.

2. The combination, in an apparatus for
pasteurizing bottled liquids, of a water-tank,
means for heating the water in the tank, a
shaft having helical blades rotating in the

20 water and one extending in a spiral path the
reverse of another, and means for driving the
shaft, substantially as described.

3. The combination, in an apparatus for
pasteurizing beer in bottles, of a water-tank

25 in which gangs of beer-bottles are supported

along the opposite sides thereof, a shall ex-
tending centrally the full length of the tank
between the gangs of beer-bottles and having
a helical water-agitator running substantially
the full length thereof, and means for rotak ;o
ing the shaft from the exterior of the tank,
substantially as described.

4. The combination, in an apparatus for
pasteurizing beer in bottles, of a water-tank
in which gangs of beer-bottles are supported 35
along the opposite sides thereof, a perforated
tubular shaft extending the full length of the
tank between the gangs of bottles and having
a helical water-agitator thereupon which runs
substantially the full length of the shaft, 4.0
means for introducing water into said shaft,
and means for rotating the shaft, substan-
tially as described.

In testimony whereof. I have hereunto set
my hand in presence of two subscribing wit- 45
nesses.

PETER VAN DE WESTELAKEN.

Witnesses:

JAMES L. NORRIS,
LEONARD MARBURY.

r. ft;

GOT

No. 607,304.

(No Model.)

E. WAGNER.
BEER PASTEURIZING APPARATUS.

(Application filed Jan. 3, 1898.)

Patented July 12, 1898.

UNITED STATES PATENT OFFICE.

EDWARD WAGNER, OF ST. tOtJIS, MISSOURI.
BER-PASTEUfl!Z!NG APPARATUS.

SPECIFICATION fonnSBfr p*t of latter* Patent Wo. 607,304, dated July ,12, 1898.

AppUcrtloa filed JMiaiT3, 1898. Sril Ho. 635,350. (So model.)

To all whom it may concern;

Be it known, that I, EDWARD WAGNER, a
citizen of the United States, residing at the
city of St. Louis, in tbe State of Missouri, have
5 invented certain new and useful Improve-
ments in Beer-Pasteurizing Apparatuses, x>f
which the following is a full, clear, and exact
description, reference being had to the ac-
companying drawings, forming part of this

10 specification.

My invention relates to that character of
apparatus in which bottled beer is treated to
the action of hot water to destroy the life of
yeast molecules and germs contained in the

15 beer, whereby further fermentation is pre-
vented.

My invention consists in features of novelty
hereinafter fully described, and pointed out
in the claims.

Figure I illustrates a vertical longitudinal
section taken on line 1 1 through the appa-
ratus. Fig. II is a top or plan view of the
apparatus. Fig. Ill is a sectional view taken
on the line III III, Fig. IV. Fig. IV is a de-

25 tail top view of one of the corners of the ap-
paratus, showing one of the chain-receiving
sprocket-wheels arid the pocket in which it
turns. Fig. V is a top view of a portion of
the conveyer. Fig. VI is a side view of one

30 of the bottle-receiving receptacles. ' Fig. VII
is a detail view of a portion of one of the con-
veyer-chains and shows a cross-section of two
of the bottle-receiving receptacles.

1 designates a tank which is preferably di-
vided into three compartments 2, 3, and 4,
into which water is fed by inlets 2*, 3*, and
4* and overflow-outlets. The compartment
2 is separated from the compartment 3 by a
partition 5. and the compartment 4 is separ

40 rated from : the compartment 3 by a parti-
tion 0.

The compartment 2 is designed to 'receive
watm water, the compartment 3 hot water,
and the compartment 4 cold water, and in the

45 operation of the apparatus the bottles con-

' tailing the beer are conveyed in the .manner

to be hereinafter described, first through the

warjri - water compartment, where they .are

slightly heated, then through the hot-water

50 compartment, where the pasteurization of the
beer is accomplished, and finally through the
cold-water compartment to cool the' bottles.

7 designates a standard* Ideated *t one side
of the tank, and 8 the driving-shaft for the
conveyer, mounted in said standard, the inner 55
end of which is mounted in the adjoining side
of the tank. On the shaft 3 are tight and
loose pulleys 9 and 10, that receive a driving-
belt 11.,

12 designates a spur-wheel on the shaft 8, 60
the teeth of which mesh with the teeth of a
spur-wheel 13, mounted on a shaft 14, that is -
journaled in boxes on the tank 1-. This shaft
14 extends from side to side of the tank and
bears a pair of sprocket- wheels 15 t located in- 65
terior of the walls of the tank.

1 6 designates standards exterior of the tank
1 and located short distances from the ends
of the tank. These standards are arranged
in pairs, each pair receivinga shaft carrying 70
& pair of sprocket-wheels IS, located in prox.
imity to the standards. .

At the opposite end of the tank to that
where the driving mechanism is located is
a shaft 19, that carries a pair of sprocket- 75
wheels 20.

In each of the compartments 2 and 4 of the
tank is a pair of sprocket-wheels 21, carried
by shafts 22, mounted in the side walls of the
tank. So

23 designates sprocket-wheels carried by
shafts 24, mounted in the side walls of the
tank and within the central compartment 3.

Approximately in line, with the division-
partitions 5 and are shafts 25, mounted in 85
the side walls of the tank, that carry pairs of
sprocket-wheels 26,

27 designates endless chains that travel in
engagement with the various sprocket-wheels
described, the course of such chains being 90
over some of the sprocket-wheels and under
some of them, as will hereinafter appear.

28 designates bottle- receptacles' pivctally
connected to the chains 27 at frequent inter-
vals Atki preferably to the pins that join each 95
link of theehains to the adjoining link. The
receptacles are of U shape, the in turned ends
recemng^the pins by which the receptacles
are connected to the' chains. At one side of
e"ach receptacle is a bar 29, 'such bars being 100
arranged at a corresponding side of each re-
ceptacle, so that in each instance a pocket is
formed f orjthe bottles, inasmuch as the bot-
tles in any one of.the receptacles rest between

607,304

the inner face of Hie bar 29 of the receptacle
iu which they are contained and the outer
face of the bar 29 on the next adjoining re-
ceptacle. The position the bottles assume in.
5 the receptacles is illustrated in Figs. V, VI,
and VII.

In order to avoid arranging the sprocket-
wheels 15, 19, and 25 at an elevation and
thus cause the conveyer to travel a eousider-

TO -able distance upwardly out of the tank, I
form openings in the end walls of the tank
and the partitions 5 and 0. These openings
I close l>y means of pockets 30, in which the
sprocket-wheels operate, the pockets prevent-

15 ing the water from flowing from the tajik or
the water of varying temperatures in the
different compartments from mixing.

For the purpose .of gradually cooling the
bottles and tlie bocr contained by them I pro-

20 vide a spray-pipe :j], from which a spray of
cold water is directed upon the bottles as
they leave the 'hot- water compartment and
before they outer the succeeding compart-
ment, in which they are immersed in cold

25 water.

In the operation of the apparatus the bot-
tles eon tain ing the beer to be pasteurized are
fed into the receptacles 28 at one end of the
machine, and the conveyer, receiving motion

30 from the driving median ism, conveys them
through the tank. The conveyer is intended
to travel at a slow speed, and the bottles first
entering the compartment 2 are thoroughly
warmed by the warhi water in such compart-

35 inents. In traveling through the next suc-
ceeding compartment containing hot water
the yeast molecules contained in thebeerare
destroyed by the action of the heat, as are
also any germs that may be present in the

40 beer. From the hot-water compartment the
conveyer ca rries the bottles next into the cold-
water compartment 4 for the purpose of cool-
ing them i but before they enter the cold wa-
ter they receive n. spray of water from the

45* spray-pipe 31, that causes their temperature
to be gradually lowered, so that they will not
l.K! broken by entering the cold water while
still hot from the effect of the hot water.
When the bottles leave the compartment 4,

50 the pasteurization of the beet is completed,

and the bottles are removed froni the recepta-
cles by an attendant stationed at tlwvt end of
the apparatus.

AVhile I have described the apparatus for
use in pasteurizing beer, I wish it understood
that I do not limit myself to its use for thi#
purpose. Another use to which I desire to
put it is to the soaking of empty bottles in
cleansing them. It is well adapted to this
use, and iu such use the partitions 5 and C
may be employed, or, if desired, such parti-
tions may be omitted and the tank therefore
contain but a single" compartment.

I claim as. my invention

J. In an apparatus of the character de-
scribed, the combination of a tank, a pair of
endless chains, sprocket-wheels in engage-
ment with which said chains are adapted to
travel, bottle-receiving receptacles pivoted to
said chains, and means for driving said
chains, substantially as described.

2. In an apparatus of the character de-
scribed, the combination of a tank, a pair of
endless chains, sprocket-wheels in engage-
ment with which said chains are adapted to
travel, bottle-receiving receptacles pivoted to
said chains, said receptacles comprising U-
shaped bars and cross-bars arranged on cor-
responding sides of said U-shaped bars, and
means for driving said chains, substantially
as described.

3. In an apparatus of the character de-
scribed, the combination of a tank divided
into three compartments for warm, hot and
cold water, a conveyer arranged to travel
through said compartments, said conveyer
comprising a pair of endless chains, and
bottle-receiving receptacles pivoted to said
chains, sprocket-wheels in engagement with
which said chains are adapted to travel, means
for driving said chains, "and a spray-pipe ar-
ranged to direct a spray of water onto the
bottles in the conveyer after they leave the
hot-water compartment of said tank, substan-
tially as described.

EDWARD WAGNER.

In presence of
E. S. KNIGHT,
N. V. ALEXANDER.

DISCLAIMER.

o 607,304. Edvnrd Wagner, St. Louis, Mo. BEER-PASTEURIZING APPARATUS. Patent
dated July 12, 1898. Disclaimer filed October 23, 1903, by the patentee and the
assignee, The Model Bottling Machinery Company.
Enter their disclaimer

" To that part of the claim in said specification which is in the following words,
J (being lines 54, 55, 5C, 57, 58, 59, 60, Gl, 62, and 63 on page 2 of the specification,)
_ to wit :

"While I have described the apparatus for use in pasteurizing beer, I wish it under-
stood that I do not limit myself to its use for this purpose. Another use to which I
wish topjut it is to the soaking of empty bottles in cleansing them. It is well adapted
to this use, and in such use the partitions 5 and 6 may be employed, or, if desired.
_ such partitions may be omitted and the' tank therefore contain but a single compart-
, ment." [Official Gazette, October #7, 1903.

~p
'

No. 607,770.

(No Model.)

W. J. BUFF.
APPARATUS FOR PASTEURIZING BEER.

(Application Sled June 8, 1887.)

Patented July 19, 1898.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS.
APPARATUS FOR PASTEURIZING BEER.

SPECIFICATION forming part of Letters Patent No. 607,770, dated July 19, 1898.

Application filed Jnne 5, 1897, Serial No. 639,581. (No model.)

To all whom it may concern:

Be it known that I, WILLIAM J. RUFF, a
citizen of the United States, residing at
Quincy, Adams county, State of Illinois, have
5 invented a certain new and useful Improve-
ment in Apparatus for Pasteurizing Beer, of
which the following is a full, clear, and exact
description, reference being had to the ac-
companying drawings, forming part of this

10 .specification.

My invention has for its object an improved
apparatus to be utilized in pasteurizing beer,
whereby the operation is more perfectly car-
ried out and the beer more, effectually and

15 uniformly treated and its chemical properties
preserved.

,The manufacture of beer is based upon
many material changes, many of which are
of a chemical nature, both in the raw mate-
so rial employed and in the product itself. The
barley by proper manipulation becomes malt
to properly fit it for brewing, as the starch is
put in a condition for saccharification by be-
ing exposed to diastatic action at proper tem-

25 peratures, which converts the starch into
sugar and dextrin, the latter being a by-prod-
uct of starch. The albuminoids are in part
extracted and in part remain unchanged in
the beer. The albuminoids and the dextrin

30 which remain unchanged in the beer impart
fullness of taste and body to the beer and
are considered the nutritive qualities of the
beer. During fermentation the sugar is con-
verted into alcohol and carbonic -acid gas.

35 Some forms of albumen are absorbed by the
yeast, while others remain unchanged (in so-
lution) in the beer, as stated above.

When beer is ready for market and it is in-
tended to preserve it for a long-distance ship-

40 ment or where the same will be used slowly,
it is customary to accomplish this to use chem-
ical preservatives or to sterilize the beer by
means of heat. This latter is commonly
termed "pasteurization" of beer, and is the

45 method usually employed, as the beer is more
healthful than where chemical preservatives
are used ; but there are also objections to this
method, notably the secretions of albumen
from the soluble to the insoluble form, which

50 greatly impairs the nutritive quality of the
beer. This change, which is of a chemical na-
ture, is the result of exposing the boer to

heat, and is also proportionate to the length
of time the beer is exposed to the heat. It
is therefore important to rapidly lioat the 55
beer and to rapidly cool it after it has been
sufficiently heated, as the rapid heating
shortens the duration of the process and the
rapid cooling removes the beer in a few mo-
ments from the hurtful effects of the heat, Co
which are the secretions of albumen, losses of
the highly-expanded carbonic-acid gas, and
the volatile alcohol contained in the beer
through the pores of the cork. Rapid cooling
condenses the gas, which, with the alcohol, is 65
reabsorbed and retained by the beer.

It has heretofore been the practice to heat
the beer by introducing steam or hot water
into the tank containing the bottles immersed
in cold water, and this process is necessarily 70
slow, because if the steam or hot water is in-
troduced too fast the bottles will break un-
der the sudden change of temperature. Af-
ter the beer has been heated sufficiently it
has been the practice heretofore to allow the 75
bottles to stand in the hot water, and the
only efforts to reduce this temperature and
avoid the chemical changes referred to have
been, so far as my knowledge goes, an at-
tempt to cool the beer by the introduction of 80
cold water to the tank. This method of cool-
ing is also necessarily very slow for the rea-
son that if cold water is admitted otherwise
than very slowly to the tank the bottles will
be broken, and this method, therefore, re- 85
quires considerable time to cool the bottles,
and the beer thus remains hot for a long time
and secretions occur and also the loss of ex-
panded gas and alcohol, and the action of the
hot water on the corks makes them spongy 90
and extracts tannic acid therefrom, which
percolates into the beer, and this being a re-
agent for albumen makes the beer turbid,
and thus it will be seen that chemical actions
are directly involved, both in the time con- 95
sumed in heating the beer and the time con-
sumed in cooling it. With my improved ap-
paratus, which is hereinafter described, and
pointed out in the claims, I heat the beer by
introducing water of gradually-increasing ioc
temperature, which can be done rapidly with-
out danger of breaking the bottles, and I cool
the beer by water of gradually - decreasing
temperature, usually in ten or fifteen

007,770

utos, thus gradually yet rapidly and effec-
tually reducing the chances of changes oc-
curring in the beer and retaining the chem-
ical properties in the beer, and it remains
5 more healthful, has more nutritive and stimu-
lating qualities, and has all the characteris-
tics of fresh keg-beer and there are absent the
usual secretions deposited out of coagulated
albumen, and by preventing these secretions

10 the beer remains almost unchanged and is
only effected during the time actually neces-
sary to expose it to sufficient heat to insure
stability.
Referring to the drawings. Figure I is a side

15 view, part in vertical section and illustrative
of my improved apparatus. Fig. II is a hori-
zontal section taken on line II II, Fig. I.
Fig. Ill is an end view. Fig. IV is a detail
vertical section taken on line IV IV, Fig. II.

20 Fig. V is an enlarged detail view, part in

section and part in elevation and snowing a

modification. Fig. VI is a sectional view of

the jet-pump. ,

1 represents a tank having a closed bottom

25 2, above which is a perforated false bottom
or partition 3. About midway of the height
of the tank there is also preferably placed a
perforated partition 4. The bottles are placed
on the partitions 3 and 4. 5 represents a jet-

30 pump, which may be of any well-kriown form
or type. (See Fig. VI.) 6 is an eduction-pipe
leading from the pump to the center of the
bottom of the tank, through which it extends.
This pipe connects with a head 7, located

35 within the tank beneath the false bottom 3.
Communicating with this head 7 are longi-
tudinal imperforate feed-pipes 8 and trans-
verse imperforate feed-pipes 9. The pipes 9
communicate with longitudinal perforated

40 distributing-pipes 10, and at the ends of the
pipes 10 and the pipes 8 are transverse per-
forated distributing-pipes 11. The perfora-
tions in the pipes 10 are preferably in each
side thereof, so that the water will escape in

45 both directions from these pipes, as indicated
by the arrows, Figs. II and IV, and the per-
forations in the pipes 11 are preferably made
in the outer sides thereof, so' that the water
will escape toward the end of the tank, as

50 shown by the arrows in Fig. II, and I thus ob-
tain an even and uniform distribution of the
water.

12 represents a pipe connecting with the
suction side of the pump 5. This pipe has

55 branches 13 extending to the right and left,
as shown in Fig. II, and which project aronnd
the sides of the tank, preferably about to the
center thereof, as shown in' Fig. I. These
pipes 13 have extensions 14 leading to the

60 right and to the leftand communicating with
pipes 15, that communicate with the interior
of the tank.

16 represents a steam-pipe, and 17 a water-
pipe connecting with the pump 5.

65 In operation the bottles are placed in the
tank on the partitions 3 and 4, and the tank
is then filled with water up to the Height or a

little above the line of the pipes 15, the vari-
ous pipes referred .to being filled with water
passing from the tank. Steam is now turned 70
on by opening the valve in pipe 1C, and it
creates a circulation of water through the
pipes and the tank, as indicated by the arrows,
the water being gradually heated outside the
tank and the circulation being kept up at a 75
rapid rate, preferably at the rate of about
sixty gallons per minute. This is continued
until shortly before the final maximum tem-
perature contemplated in pasteurizing pro-
cesses is reached at the top of the tank, and So
the steam isihen turned off. The reason for
turning off the steam before the temperature
of the water at the top of the tank indicates
the final temperature desired is because heat
naturally rises and the water being some de- 85
grees warmer at the bottom of the tan k the tem-
perature will diffuse itself equally through-
out the tank, so that when the steam is turned
off the water at the top of the tank will con-
tinue to increase in temperature, and hence 90
the desirability of turning off the steam
shortly before the water at the top of the
tank indicates the temperature finally de-
sired. After the steam has been turned off
for some time the temperature of the water 95
will fall, partly owing to contact with the
surrounding atmosphere and partly owing
to the beer in the center of the bottles being
still cooler than that adjacent to the walls
of the bottles. The steam is therefore turned i oo
on again after a lapse of a few minutes and
the temperature brought up to the desired
point, and this is repeated until there is no
more perceptible falling off of the temper-
ature. Not more than one-half of an hour to
three-quarters of an hour ought to bo con-
sumed for this purpose. The apparatus is
now allowed to stand for about one hour, so
that the beer in the bottles is uniformly heat-
ed throughout and all germs destroyed, and
the cooling process is then started, and to fully
preserve the chemical properties of the beer
this also must be done as speedily as possible.
This with my improved apparatus can bo
accomplished very rapidly, within ten or fif- 115
teen minutes, and thus the chemical proper-
ties of the beer be preserved, as explained.
To cool the beer, the jet-pump is started by
turning on cold water in pipe 17. The pump
now draws the hot water from the tank 120
through the suction-pipe and its branches and
mixes it with the cold water, by which it is
moderated, and this water is forced through
the pipe 6 at the bottom of the tank. The
flow is kept up, additional cold water being 125
turned on, if necessary, until the beer in the
bottles has cooled to a proper temperature,
and the bottles may then be removed. The
mixing of the cold water with the hot water
taking place outside of the tank causes the 130
former to be moderated by the latter before
it reaches the tank,' and thus the bottles and
the beer are gradually cooled down without
danger of the bottles being broken, whereas,

607,770

if cold water were admitted by itself to the
tank the bottles wonld be broken, and thus it
will be observed how the chemical properties
in the beer may be maintained by the use 6f

5 my improved method and which would be to

a great extent lost, as explained, if the beer

were allowed to stand until it cooled off by

the natural escape of heat.

The foregoing has been demonstrated by

10 practical experience in the use of iny method
and apparatus.

By providing the feed and distributing,
pipes in the bottom of the tank, as shown and
explained, there is an even distribution of the

15 water at the bottom of the tank, and provid-
ing the suction-pipe 12 with the pipes com-
municating therewith and with the top of the
tank the water is taken from the tank evenly
during the process of circulation.

20 If desired, the pipe 6 may pass through the
tank from one end or side to the head 7, as
shown in Fig. V, and this I prefer in many
cases, as the water surrounding said pipe 6 and
the imperforate pipes still further moderates

25 the temperature of the incoming water dur-
ing the cooling process and also condenses
the steam and attemperates the water during
the heating period.
While I prefer and while my improvement

30 is most effectually carried out by both heat-
ing the beer by water of gradually-increasing
temperature and cooling it by water of grad-
ually-decreasing temperature, still my inven-
tion may in a measure be carried out by heat-

35 ing the beer by the use of water of gradually-
increasing temperature and then cooling the
beer in the old way or by heating the beer in
the old way and then cooling it by the use of
water of gradually-decreasing temperature,

40 as in either instance the duration of the pas-
teurizing process will be shortened, and the
chemical and alcoholic properties of the beer
will bo preserved to the extent that my im-
provement is used.

45 I claim as my invention

1. An apparatus "for pasteurizing bottled
liquids comprising a tank adapted to receive
the bottled liquid to be treated, means for
circulating water through said tank, and

50 moans located outside f of the tank for com-
mingling a heating or a cooling liquid with
the water, as it passes from and to the tank,
for changing the temperature of the water
before it is introduced into the tank; where-

55 by the temperature of the bottled liquid to be
treated is raised and lowered by constantly
replacing the tank-contained water by water
of changed temperature until the desired tem-
perature within the tank is reached for both

heating and cooling the beer; substantially as 60
described.

2. In an apparatus for pasteurizing beer,
the combination of a tank for containing
water, a perforated partition within the tank
for supporting the bottles, a jet-pump, sue- 65
tion-pipe connecting with the jet-pump and
having branches communicating with the up-
per part of said tank, an eduction-pipe con-
nected to the jet-pump and extending to the
bottom of the tank, and steam and cold- water 70
pipes connecting with said pump, substan-
tially as set forth.

3. In an apparatus for pasteurizing beer,
the combination of a tank for containing
water, a perforated partition within the tank 75
for supporting the bottles, a jet-pump, a suc-
tion-pipe connecting with the jet-pump, and
having branches communicating with the up-
per part of said tank, an eduction-pipe con-
nected to the jet-pump and extending to the 80
bottom of thetank,distributing-pipes located
within the tank at the bottom thereof and
communicating with said eduction-pipe, and
steam and cold-water pipes connecting with
said pump, substantially as set forth. . 85

4. In an apparatus for pasteurizing beer,
the combination of a tank containing water,
a perforated partition within the tank for
supporting the bottles, a jet-pump, a suction-
pipe connecting with the jet-pump and hav- 90
ing branches communicating with the upper
part of said tank, an eduction-pipe connected

to the jet-pump and extending to the bottom
of the tank, feed-pipes 8 and 9, and distribut-
ing-pipes 10 and 11 located within the tank 95
at the bottom thereof and communicating
with said eduction-pipe, and steam and water
pipes connecting with said pump, substan-
tially as set forth.

5. In an apparatus for pasteurizing beer, ior
the combination of a tank for containing
water, a perforated partition within the tank
for supporting the bottles, a jet-pump, a suc-
tion-pipe connecting with the jet-pump, and
communicating with the upper part of the 105
tank through means of pipes 13, 14 and 15,

an eduction-pipe connected to the jet-pump
and extending to the bottom of the tank, feed-
pipes 8 and 9, and distributing-pipes 10 and
11 located within the tank at the bottom no
thereof and communicating with the said
eduction-pipo,and steam and cold-water pipes
connecting with said pump, substantially as
set forth.

WILLIAM J. RUFF.
In presence of

GERHARD G. ARENDS, Jr.,

J. II. DUKER.

No. 654,369.

(No Model.)

E. WAGNER.
APPARATUS FOR PASTEURIZING BEER.

(Application filed June 30, 1890.)

Patented July 24, 1900.

)

UNITED STATES PATENT OFFICE.

EDWARD WAGNER, OF ST. LOUIS, MISSOURI, ASSIGNOR TO THE MODEL
BOTTLING MACHINERY COMPANY, OF SAME PLACE.

APPARATUS FOR PASTEURIZING BEER.

SPECIFICATION forming part of Letters Patent No. 664,369, dated J-.ily 24. 1900.
Application filed June 30, 1899. Serial No. 722,439, (No model.)

To all whom it may concern:

Be it known that I, EDWAKD WAGNER, a
citizen of the United States, residing at the
city of St. Louis, in the State of Missouri,
5 have invented a certain new and useful Im-
provement in Apparatus for Pasteurizing
Beer, of which the following is a full, clear,
and exact description, such as will enable
others skilled in the art to which it apper-

10 tains to make and use the same, reference
being had to the accompanying drawings,
forming part of this specification.

This invention relates to an improved ap-
paratus for pasteurizing beer, the object be-

1 5 ing to provide a simple, cheap, and con venient
apparatus for treating the bottled beer to de-
stroy the yeast moleculesand germs contained
therein, whereby further fermentation is pre-
vented.

20 The invention consists in the improved ap-
paratus hereinafter fully described, particu-
larly pointed out in the claims, and clearly
illustrated by the accompanying drawings, in
which

25 Figure 1 is a vertical longitudinal sectional
view of my improved apparatus. Fig. 2 is a
top plan view of the same. Fig. 3 is an e**
larged detail view of the chain on which the
bottle-carriers are mounted. Fig. 4 is a sirni-

30 lar view illustrating a slightly-different man-
ner of mounting the bottle-carriers on the
chain. Fig. 5 is a detail view of the bottle-
support. Fig. 6 is a detail view of a modified
form of bottle-support.

35 Referring now more particularly to the
drawings.a indicates a tank made, preferably,
of sheet metal and divided by partition- walls
6 and c into compartments d, e, and /, adapted
to contain a pasteurizing fluid, the compart-

40 ments being provided with suitable supply
and overflow pipes. (Notshown.) Said tank
is supported by vertical standards g, between
which are arranged cross-pieces h, preferably
T-shaped in cross-section. The standards

45 extend some distance above the tank and are
connected at their upper ends by horizon-
tally-arranged L-shaped rails i, while cross-
pieces./ also connect the upper ends of the
standards. Rails i carry suitable journal-

50 boxes, in which are mounted sTiafts having
sprocket-wheels k and I, the former being lo-

cated at the front end of the machine and
the latter at the rear end thereof. These
sprockets k and I are preferably arranged in
pairs and are fixed to their respective shafts. 55

in indicates L-shaped rails or elongated
brackets, which are secured to the inner faces
of the side walls of the several compartments
of the tanks near the upper edges thereof,
while above the ends of said rails are mounted 60
pairs of idle sprockets n on suitable shafts ex-
tending across the top of the tank.

o indicates idle sprockets of somewhat
larger diameter than the sprockets n or of such
diameter that the bottles carried by the sup- 65
ports will clear the shafts of said sprockets.
The tank is provided with suitable pockets
or offsets p in its side walls for receiving the
idlers o for the purpose of enabling said
sprockets to run. free and not to be partially 70
submerged in the contents of the tank. These
sprockets o are in juxtaposition to the parti-
tion-walls 6 and c and also arranged between
the ends of the several rails m in the tank.

q indicates parallel endless chains, which 75
run over sprockets k, I, and o and under the
sprockets n, which last-mentioned sprockets
force the chains down onto the rails m, while
the sprockets o, between said rails, cause the
chains to rise over the partitions in the tank. 80
Chains q preferably consist of the links r,
through whose eyes pass rods s, said rods be-
ing common to both chains. The usual spac-
ing-blocks i are arranged between the links
of the chain for well-understood purposes. 85
Rods s carry bottle-supports, preferably such
as shown in Figs. 5 and 6, in which former the
support (marked u) consists of a rod or wire
so bent as to form eyes at its extremity, which
encircle the rods s, while the middle portion 90
of the rod or wire is looped and then bent to
form the rearwardly-opening pocket for re-
ceiving the neck of the bottle, the flange
forming the month of the bottle resting on
the rod or wire and supporting the bottle, as 95
shown by dotted lines in Fig. 5.

In Fig. 6 the bottle-support consists of a
wire v, formed with eyes or bent portions, by
which the same may be attached to the rods
s, the extremities of said rod or wire crossing 100
each other and forming a yielding support,
having a contracted mouth through which

664,369

the neck of the bottle is forced and tightly
held in position, the bottle being supported
by the flange "forming the mouth, as shown
by dotted lines.

5 In using the construction shown in Fig. 3
the pocket preferably opens toward the rear
end'of the machine, so that the resistance
encountered by the bottles passing through
the pasteurizing fluid of the compartments

10 tends to firmly seat the bottle in this support.

The support shown in Fig. 6 in grasping

the neck of the bottle may open either to-.

ward the front or rear end of the machine, as

is obvious, but preferably toward the Fear

15 end, and this construction has the advantage
of being capable of employment in connec-
tion with empty bottles when it is desired to
wash them in the tank, the yielding mouth
preventing the empties from floating and es-

20 caping from their supports.

As shown in JFig. 3, the eyes of the supports
which encircle the rods s abut against each
other, and thus space the supports the proper
distance apart, or, as shown in Fig. 4, wash-

25 era w may be strung on the rods s, between
the supports, to act as spacers therefor.
Sleeves x are also preferably employed on the
rods s to act as distance-pieces between the
chains; but these sleeves can be dispensed

30 with, in which event the bottle -supports
proper will act as distance-pieces. Any suit-
able gearing or power -transmitting device
may be employed for driving either of the
sprockets k or I; but I prefer to drive the

35 rear sprocket, as the weight in the construc-
tion shown in Fig. 1 is on the lower side of
the chain and will then be pulled through the
tank.
An attendant stands at the front end of the

40 machine and introduces the bottles in their
supports, which bottles are then carried on-
ward by the chains and submerged in the
pasteurizing fluid of compartment d. The
sprockets are partially relieved of the weight

45 of the bottles by the rails TO, the sprockets n
at the ends of said rails holding the chains in
the proper position thereon. As the bottles
approach the rear end of the first compart-
ment the chain is elevated by the first pair of

50 sprockets o and the bottles clear the parti-
tion 6, after which they sink into the pasteur-
izing fluid of the second compartment e, where-
in the chains are likewise supported by rails
m, the idle sprockets n at the ends holding

55 said chains in their proper position. As the
chains are elevated by the second pair of
sprockets o in order that the bottles may clear
the partition c said bottles receive the spray
from a pipe y. The chains in this compart-

60 mentare supported on said rails m, being held
thereon by idle sprockets n, as already de-
scribed, after which the chains rise upwardly
to the driving-sprockets I, and in rising the
bottles receive the spray from a second pipe

65 y. An attendant at the rear end of the ma-
chine receives the bottles as they emerge from

the last tank mid removes them from their
supports.

By arrangiug'fhe endless conveyer whereby
it passes downwardly at an inclination into 70
the tank at the forward end thereof and up-
wardly at an inclination from the rear end
and in returning travelb0ve<the8me<ev4ry
bottle on the cohveyer'isTit'&ll times accessi-
ble to the operator's hand and inconvenience 75
in loading and unloading is obviated, because
the operator can stand close under the ap-
proaching or receding line of bottles and with
ease place or remove the same. It is also ob-
viously easier to install a plant of this char- 80
aoter, where the conveyor passes on supports
over instead of under the machine.

In order to take up the slack of the chains,
one.pair of the idle sprockets n are prefer-
ably vertically adjustable by means -of .a .pin- 85
ion - rack mechanism operated -by a hand-
wheel. (Shown in Fig. 1.)

To prevent the bo'ttles being affeoted'by the
atmosphere after they are dipped in the-paa-
teurizing fluid of compartment d, -1 .provide 90
a housing 9, which incloses the first pair of
sprockets o and the adjacent sprockets n, said
housing extending across the machine, so-as
to form a chamber.

Having thus fully described my invention, 95
what I claim, and desire to secure by Letters
Patent of the United States, is

1. In an apparatus of the character 8e
scribed, the combination with a tank of an
endless carrier, and bottle-supports pivotally too
mounted on said carrier, the pockets of which
open toward the rear end of the machine, said
supports cooperating with the necks of the
bottles to suspend them, substantially as de-
scribed. 105

2. In an apparatus of the character de-
scribed, the combination with a tank of an
endless carrier, individual bottle - supports
carried by said carrier, said supports cooper-
ating with the necks of the bottles to suspend no
them, whereby each support and its suspended
bottle is capable of independent movement,
substantially as described.

3. In an apparatus of the character de j
scribed, the combination with a tank of an n 3
endless carrier dipping into said tank and in-
dependently-movable bottle-supports pivoted

to said endless carrier, said bottle-supports
cooperating with the necks of the battles to
suspend them, substantially as described. 126

4. In an apparatus of the character de-
scribed, the combination with a tank of an
endless carrier, comprising parallel chains
and connecting-rods, and bottle-supports piv-
otally mounted on said rods for suspending 125
the bottles by their necks, substantially as
described.

5. In an apparatus of the character de-
scribed, the combination with a ,tack of an
endless carrier, comprising a pair of chains 130
and connecting - rods, and independently-
movable bottle-supports pivoted to said rods

654,369

for suspending the bottles by their . necks,
substantially as described.

C. In an apparatus of the character de-
scribed, the combination with a tank of an
5 endless carrier, comprising a pair of chains
and connecting-rods, means for driving said
carrier, and bottle-supports pivotally mount-
ed on said rods for suspending the bottles by
their necks, the pockets in said supports open-

10 ing only toward the rear end of the machine,
substantially as described.
7. The combination with parallel chains,
composed of links and spacing - blocks, of
pivot- rods or pintles passing through the eyes

15 of said links and spacing-blocks, and bottle-
supports mounted on said rods or pintles and
interposed between said chains, said bottle-
supports receiving the necks of the bottles
whereby said bottles are suspended and ca-

20 pable of independent movement, substan-
tially as described.

8. The combination with parallel links and
chains, composed of 'links and spacing- blocks,
of pivot-rods or pintles passing through the

25 eyes of said links and spacing-blocks, and a
plurality of bottle-supports mounted on said
rods or pintles, said bottle-supports being so
arranged as to assist in spacing the chains,,
substantially as described.

30 9. The combination with parallel chains
composed of links and spacing- blocks, of pin-
tles common to both chains and passing
through the eyes of said links and spacing-
blocks, sleeves or washers on said pintles be-

35 tween the chains, and a plurality of bottle-
supports mounted on the pintles between said
chains, substantially as described.

10. The combination with parallel chains,
'composed of links and spacing -blocks, of

40 pivot-rods or pintles passing through the eyes
of said links and spacing-blocks, sleeves en-
circling said pintles for spacing said chains,
and a plurality of bottle-supports mounted
upon said pintles between said chains, sub-

45 stantially as described.

11. The combination with a tank,of sprock-
ets arranged at each end thereof, idle sprock-
ets arranged above the tank in pairs, some of
which .idle sprockets are of larger diameter

50 than others, an endless carrier passing over
and under said sprockets, bottle-supports
pivotally mounted on said endless carrier for
suspending the bottles by their necks, and
partition- walls in the tank opposite the sprock-

55 ets of larger diamete'r, substantially as de-
scribed.

12. The combination with a tank bavin?

rails arranged therein and rails supported
thereabove, sprockets at the ends . of said
rails, an endless carrier composed of parallel 60
chains and connecting-rods cooperating with
said rails and sprockets, and bottle-supports
pivotally mounted on said rods for suspend-
ing the bottles by their necks, substantially
as described. 65

13. The herein - described bottle - carrier
comprising a rpd'or wire bent or formed with
eyes or attaching devices, the ends thereof
crossing each other to form an open-ended
pocket with a contracted mon Unsubstantially 70
as described.

14. The combination with a tank of rails
supported thereabove, sprockets mounted on
said rails beyond the ends of the tank, sprock-
ets mounted along the upper edges of the 75
tank, an endless carrier composed of chains
and connecting-rods which codperate with
said sprockets in such manner that the chains
travel at an angle downwardly into and- up-
wardly from the ends of the tank and follow So
a serpentine course or zigzag path between
the ends of the tank, and bottle -carriers
mounted on said connecting-rods, substan-
tially as described.

15. The combination with a tank of an end- 85
less carrier, bottle-carriers pivotally mount-
ed on said endless carrier adapted to cooper-
ate with the necks of the bottles, rails sup-
ported above said tank extending beyond the
ends thereof, sprocket-wheels mounted upon 90
said rails beyond the ends of the tank, and
sprocket-wheels mounted upon the upper
edges of the tank at or near its end, so that
said endless carrier will,in its course of travel,
pass at an angle downwardly into the front 95
end of the tank and upwardly and outwardly
from the rear end of the tank, substantially

as described.

16. The combination with a tank having
sprockets mounted thereon, of sprockets sup- io<
ported above and beyond each end of the tank,
and an endless carrier passing around all of
the sprockets and thereby in its course of
travel passing downwardly at an angle into
the tank at the front end thereof and up- 105
wardly and outwardly at the rear end thereof,
substantially as described.

In testimony whereof I hereunto affix my
signature, in the presence of two witnesses,
this 22d day of June, 1899.

EDWARD WAGNER.
Witnesses:

HUGH K. WAGNER,
A. S. GRAY.

Patented Apr. 23, 1901.
No. 672,788. A yEBER & A ME1MB ERG.

DEVICE FOR HOISTING AND TRANSFERRING BOTTLED BEER IN
BOTTLING ESTABLISHMENTS.

(Application Hied July 30, 190O.. j Sh(e t-Shet I.

(NO Notfol.)

No. 672,788. Patented Apr. 23, 1901.

A. LIEBER & A. MEIMBERG.

DEVICE FOR HOISTING AND TRANSFERRING BOTTLED BEER IN
BOTTLING ESTABLISHMENTS.

(Application flled July 80, 19OO i

(HO Model.,

3 Sheets Sheot 2.

y<K*s^a <O. (&M*-

Fitf.

No. 672.788. Patented Apr. 23, 1901.

A. LIEBER & A. MEIMBERG.

DEVICE FOR HOISTING AND TRANSFERRING BOTTLED BEER IN
BOTTLING ESTABLISHMENTS.

(Application filed July 30, 180O. .

(No Model.)

3 Sheet* Sheet 3.

/<*-

'/<?

Jrtvesttwj

UNITED STATES PATENT OFFICE*

ALBERT LIBBER AND AUGUST MEIMBERG, OF INDIANAPOLIS, INDIANA.
DEVICE. FOR HOISTING AND TRANSFERRING BOTTLED BEER IN BOTTLING ESTABLISHMENTS.

SPECIFICATION forming part of Letters Patent No. 672,788, dated April 23, 1901.

Application filed July 30, 1900. Serial No. 25,253. (So model.)

To all whom, it may concern:

Be it known that we, ALBERT LIBBER and
AUGUST MEIMBERG, citizens of the United
States, residing at Indianapolis, in the county
5 of Marion and Stateof Indiana, have invented
new and useful Improvements in Devices for
Hoisting and Transferring Bottled Beer in
Bottling Establishments by Means of Air-
Hoists and Transverse Carriers, of which the

10 following is a specification.

Our invention relates to an improvement
in the means for handling of large quantities
of bottled beer for the purpose of "pasteur-
izing." During the operation of this process

1 5 the bottled beer has to be transferred in trays
by means of trucks from the place of filling
to the pasteurizing-tanks. Arriving at the
tanks, the trays loaded with bottled beer must
be elevated, so that the tray may be moved

20 over the steaming-tauk and then lowered into
the same. It has been customary heretofore
to perform these operations by means of hand
or chain-hoists, necessitating the employment
of a large number of men.

25 Our invention comprehends, in addition to
the pasteurizing tank or tanks and the trays
in which the bottled beer is contained while
being transported and pasteurized, a raising
and lowering means which travels on over-

30 head tracks and carries the beer to position
over the tank in which it is to be pasteurized
and from said tank after it (the beer) has
been pasteurized. The raising and lowering
means preferred by us comprises a cylinder

35 having therein a piston-head and provided
with a piston-rod having means by which a
tray is detachably connected therewith. Said
cylinder is also provided with means by which
a suitable means or medium, preferably com-

40 pressed air, is conveyed thereto for the'pur-
pose of actuating the piston and raising and
lowering the tray with its contained bottles of
beer. The construction is preferably such
that the compressed air enters the cylinder at

45 points which are both above arid below the lim-
its of travel or the piston-head and is conveyed
to the inlets by pipes which have their contigu-
ous ends joined by a valve-casing having a
suitable valve, actuable to cause the com-

50 pressed air to enter the upper part of the cylin-
der in order to drive the oiston downward,

and thereby lower the tray, with its contained
bottles of beer, into the pasteurizing-tank or
onto a truck after the beer has been pasteur-
ized and to cause the air to enter the lower 55
port in the cylinder when it is desired to raise
the piston, and thereby lift the tray and beer
from a truck or from said pasteuriziug-rauk.
This means of raising and lowering the trays,
with their contained bottles, by compressed 60
air or other suitably fluid admitted below and
above the piston-head, respectively, has espe-
cial advantages in the handling of bottled
goods, as the action of the piston in both di-
rections of its travel is cushioned by said fluid, 65
and said piston, together with the parts car-
ried thereby, is caused to move slowly, stead-
ily, and without jar, whereby the liability
of breaking the bottles is reduced to a mini-
mum and is materially less than it would be 70
if the piston were caused to descend by grav-
ity. The means adopted for detachably con-
necting the hoisting device with the trays are
of peculiar construction and include pendent
eyes or loops carried by said device to engage 75
hooks on the tra3 T s, together with a slidable
or movable safety device adapted to prevent
accidental disconnection of the pa.rts from
each other.

Other novel features are embodied in the 80
complete embodimeutof theiuvention, which
will appear hereinafter.

In the accompanying drawings, illustrating
the invention, Figure 1 is a perspective view
of part of the interior of a plant for pasteuri/- 85
ing beer embodying our improvements. Fig.
2 is a detail view which illustrates the con-
struction of the conveying means and the
pasteuriziug-tank, the latter being shown in
section. Fig. 3 is a plan view of the parts 90
shown in Fig. 2. Fig. 4 is a detail view iu :
tended principally to show the construction
of the tray and the means for connecting the
hoisting device therewith, said tray being
shown in section; and Figs. 5 and G area 95
front and side viesv, respectively, of the
means' by which the tray is detachably con-
nected with said hoisting means.

Similar reference characters designate_simi-
lar parts in the several views. 100

A designates the tray which contains the
bottled beer while the same is being trans-

672,788

ported to and from the pasteurizing-tank 3
and while it is in said tank. Said tank 3 is
or 111113- ue f t' ie ordinary construction. The
plant shown in thedra wings comprisesanmn-
5 her of trays and transporting means therefor,
all of similar construction, respectively, so
that a description of one will suffice for all.
The tray A is formed of side pieces 2, which
may be of wood, and a bottom formed of slats

10 15, spaced suitable distances apart and sup-
ported upon metallic strips 14, which are at-
tached to the ends of the tray. The tray is
also provided with L-shaped straps 1C, hav-
ing their lower ends secured to strips 14 and

15 'their upper ends formed to provide hooks 2-J,
which hooks are adapted to be engaged by
loops 17 at the ends of chains 4. In order to
prevent accidental disconnection of the loops
17 and hooks 22, a safety-buckle is mounted

20 on one of the parts and is movable into en-
gagement with the other part. The safety
device shown in the accompanying drawings
comprises a slide 18, formed of sheet me'tal
and having its edges bent so that it incloses

25 the loop 17 and provided with a depending
portion adapted to engage the hook end of
the contiguous strap 16, and there b} T prevent
relative movement of the loop and hook. In
order that the slide may be most reliably held

30 in its lower position, to which it is adjusted
when in use, and may be readily raised, to per-
mit disconnection of the loop and hook, said
loop is preferably triangular in shape and has
its base presented to said hook, and the up-

35 per portion of the slide is similarly formed,
as clearly shown in Fig. 5. The chains 4 de-
pend from the ends of the arms of a cross-
head 5, which latter is bolted or otherwise
firmly secured to the lower end of a piston-

40 rod 6. Said, rod extends into a cylinder 7 and
has within said cylinder a piston-head acted
on by the power fluid employed to raise and
lower the piston, and thereby raise and lower
the tray suspended therefrom. The cylinder

45 is also provided with a pipe 7", which con-
veys the power fluid, preferably compressed
air, thereto, and the respective ends of said
pipe open into said cylinder at places above
and below said piston - head through inlet-

50 ports with which the cylinder is provided.
Said pipe has at a suitable place a valve-cas-
ing 8, which contains a valve. There will be
suitable hoseor other air-conveying pipes (in-
dicated best at 8", Fig. 2) connecting the

55 valve-casing with a suitable compressed-air
reservoir. The construction will preferably
be of that well-known typo wherein the valve
may be manipulated to permit the air to
pass under the piston-head for moving the

60 load upward and to pass above said piston-
head to move the load downward, so that the
piston will be cushioned in both directions of
its travel, so as to prevent breakage of the
bottles with which the tray is loaded. Said

65 cylinder 7 is pi votally suspended, as indicated
at 21, from a wheeled frame 9, which strad-
dles an eyc-beaui 10, formed to pro vide a track

upon which the wheals of said frame may run,
thus providing for an adjustment of the cyl-
inder and the parts carried thereby in a di- 70
rection lengthwise of the tank 3, and <-ach
end of said eye-beam 10 is suitably fixed to
the it-ner member of a wheeled frame consist-
ing of two flanged irons 13, supporting wheel*
12 between them, which wheels traverse tracks 75
provided by suitable eye-beams 19, which are
supported by suitable pillars or by any other
suitable means, whereby the trays may be
rapidly and easily adjusted in a direction at
right angles with that afforded by the wheeled 80
frame 9, above referred to.

In the operation of the apparatus the tray
is filled in one portion of the plant with bot-
tled beer to be pasteurized and is loaded on
a truck 1, on which it is conveyed to a place 85
adjacent to a pasteurizing - tank, at which
place it, is coupled to the hoisting means. Air
is now admitted beneath the piston-head, thus
lifting the tray from its truck and elevating
it to a height above the pasteurizing- tank. 90
The carrying means are now adjusted on the
beams 19 to a place over said tank by the op-
erator, who grasps a handle 23, provided for
this purpose, and is then adjusted to a place
over an unoccupied portion of said tank on 95
the track 10. Air is then admitted above the
piston-head, so as to lower the tray into the
tank, after which the loops 17 are uncoupled
from the hooks 22 and the tray, with its con-
tained bottles, allowed to remain in the tank 100
until the beer is pasteurized. Whenthebeer
has been subjected to the action of the pas-
teurizing medium the required length of time,
its tray is recoupled to the hoisting and car-
rying means, and the apparatus is operated 105
to place it on a truck 1 provided therefor, and
it is conveyed away on said truck.

A plant equipped with the apparatus above
described will be enabled thereby to handle
a maximum amount of goods with very little ro
manual labor and without liability of loss
due to breakage of. bottles, thus materially
reducing the proportionate running expenses
of the plant.

Having thus described our device for han- 115
dling bottled beer during the pasteurizing
process and its advantages, what we claim as
new, and desire to secure by Letters Patent,
is the following:

1. Thochain4, loqp!7, hook 22, with safety- 120
buckle 18, cross-arms 5, in combination with
tray 2.

2. In a pasteurizing apparatus, the combi-
nation with a pasteurizing- tank, a tray for
containing the bottled liquid to be pastour- 125
i/ed, and a means constructed to raise and
lowersaid tray, of devices for detachably con-
necting the tray 'with the raising and lower-
ing means, said connecting means embracing
hooks on one part, loops bn the other part, 130
and adjustable safety-buckles which engage
said hooks and loops and prevent accidental
disconnection thereof.

o. The combination with a pasteurizing-

672,788

tank, and a hoisting and lowering means, hav-
ing triangular loops, of a tray having hooks
to engage said loops, and slides adapted to
said loops and adjustable thereon to also en-
gage said hooks, so as to prevent accidental
disconnection of theloopsandhooks,substan-
tially as described.

Signed by us at Indianapolis, Indiana, this
19th day of July, 1900.

ALBERT LIBBER.
AUG. MEIMBERG.
Witnesses:

OTTO" P. DELUSB,
.TAMES E. BRODEN.

No. 675,996.

;Nu Model.)

L. GUTMANN.
ELECTRIC METER.

{Application Sled June 6, 19OO-,

Patented June II, 1901.

UNITED STATES PATENT OFFICE.

LUDWIG GUTMANN, OF PEORIA, ILLINOIS.
ELECTRIC METER.

SPECIFIQATICN forming part of Letters Patent No. 675,996, dated June 11, 1901.

Application filed June 6, 1900. Serial No. 19,282, (No model.)

To all whom, it may concern:

Be it known that I,LUD WIG GuTMANN,aciti-
zen of the United States, residing at Peoria,
in the county of Peoria and State of Illinois,
5 have invented a certain new and useful Im-
provement in" Electric Motors and Meters,
(Case No. 100,) of which the following is a
full, clear, concise, and exact description, ref-
erence being had to the accompanying draw-
10 ings, forming a part of this specification.
My invention relates to motors and meters.
The invention in some of its aspects relates
to devices of this kind that are operate'd
through the agency of alternating, intermit-
15 tent, or pulsating currents.

. The invention may be employed in connec-
tion with integrating, recording, and indicat-
ing meters.

Other features of my invention may be
to adapted for service in connection with meters
or motors operable through the agency of any
suitable current and are applicable to indi-
cating or recording meters.

One feature of my invention relates par-
35 ticnlarly to meters for' measuring the true
watts in a power-circuit. This feature of the
invention maybe generally described as con-
sisting in improved means for producing a
resultant pressure-field that is maintained in
30 quadrature with the impressed electromotive
force, this field coacting with ft series of cur-
rent-fields to effect the.rotation of *n arma-
ture inductively associated with these fields
to secure motion of the armature proportional
35 to the true watts. This feature of my inven-
t ion is particularly adaptable to constructions
illustrated in Patent No. 014,225, granted to
me November 15, 1898, although other appli-
cations of the invention may be made. In
40 practicing this feature of my invention I em-
ploy a compound magnet system, having two
physically-distinct cores, one of which is mag-
netized by a primaiy current, which in the
case of wattmeters traverses the shunt or
45 pressure winding, and the other by a second-
ary placed about the same, whereby the de-
sired phase relation of the resultant field due
to the component fields of the distinct cores
is secured with relation to the impressed
50 pressure. This result is secured by means

of my invention in a very simple, effective,
and accurate manner.

Another feature of my invention consists
in magnetic means for reducing the friction
to which the rotatable element is subjected, 55
comprising in the preferred embodiment of
this feature of the invention a magnetizable
portion carried by the rotatable element of a
magnet in whose field the said magnetizable
portion is placed, whereby the lower bearing 60
of t>e rotatable element or armature is re-
lieved of the weight of the latter element.

A third feature of my invention consists in
an adjusting device for modify ing a magnetic
field comprising main and supplemental mag- 65
netic cores relatively movable with regard
to each other, the supplemental core having
an eccentric mounting, whereby the adjust-
ment may be rapidly and effectively secured.

I will explain my invention more particu- 70
larly by reference to the accompanying draw-
ings, illustrating the preferred embodiment
thereof as applied to meters.

Figure 1 is a side elevation illustrating the
construction of a meter equipped in accord- 75
ance with the invention. Fig. 2 is L. plan
view of the structural parts illustrated in
Fig. ], the relation of the instrument 'to the
system of distribution being diagrammatic-
ally indicated. Figs. 3, 4, and 5 illustrate 80
modifications of the supplemental core and
its secondary winding. Figs. 6 and 7 are
vector diagrams illustrating the field-current
and pressure phase relations. Fig. 8 is a per-
spective view illustrating my improved ad- 85
justing means for modifying the pressure-
field. "Figs. 9, 10, 11, and 12 are detailed
views of my improved means for relieving
the rotatable element or armature of exces-
sive friction, Fig. 11 being a side view of the 90
structure illustrated in Fig. 10, while Fig. 13
is, a plan view of the magnet illustrated in
Fig. 12. Fig. 13 is a plan view of the magnet
entering into the device illustrated in Fig. 12.

Like parts are indicated by similar charac- 95
ters of reference throughout the different fig-
ures.

Referring more particularly to Fig. 1, the
armature a therein illustrated is constructed
in accordance with theaforosaid patentgrant- 100

675,996

ed to me, being preferably provided with a
damping-disk b at its lower end, the arma-
ture and damping-disk being mounted upon
a common spindle c, jonrniiled in upper and
5 lower bearings d! d. The armature is prefer-
ably cup-shaped, as illustrated.

The instrument shown is a recording- watt-
meter, a counting-train e being shown in op-
erative engagement With a spindle or shaft c.

10 Damping-magnet/is in inductive relation to
the disk b to properly retard' the rotation of
the armature. A magnetizable laminated
core g is shown in the form of a horseshoearid
is located upon the exterior of the armature,

15 this core being provided with a shunt- wind-
ing, which constitutes a primary winding and
is preferably subdivided into two coils h h,
each disposed upon a leg of the core. The
shunt core and coils are shown at the lower

20 part of the armature arranged in a plane
parallel with the plane of rotation of the ar-
mature, the series or current coils i i being
located above the shunt-coils and preferably
near the top of the armature. Any suitable

25 means may be employed for supporting the
coils of the instrument. Where the structure
is employed in a meter, the current-coils i i
may be unprovided with magnetizable cores.
By the arrangement illustrated the windings

30 7t and i do not cooperate to produce a rotat-
ing field.

The core g forms one part of the compound
magnet system. The remaining part or core
portion It of this system is contained within

35 the armature and is preferably located in the
same plane with the core g and at right au-
gles to the contiguous legs of the latter core.
This core portion k not only serves to reduce
the magnetic reluctance of the magnetic cir-

40 cuit for the flux due to the shunt-winding,
but also serves, in combination with a closed
conductor I, to maintain the resultant pres-
sure-field in quadrature with the impressed
pressure. The closed conductor I may be in

45 the form of a conducting-band of suitable
metal, as copper, or may be in the form of a
number of turns of wire, and,- as illustrated
in Fie. 5, included in a closed circuit with a
resistance I'. .

50 As illustrated in Fig. 2, the meter is con-
nected in circuit with a suitable source of al-
ternating curretit m, supplying translating
devices n, which may be either inductive or
non-inductive, or both inductive and non-iii-

55 ductive, the meter serving to measure prop-
erly the trne watts, irrespective of the nature
of the load. The current and pressure coils
are shown conduct! vely included in circuit,
the current-coils being included in one of the

60 mains, while the pressure-coils are in bridge
of the mains. By locating the closed conduc-
tor upon the supplemental core k a compo-
nent magnetic field iscreated that is displaced
nearly one hundred and eighty degrees from

65 the impressed electromotive force and from j
the current when the load is non-inductive, 1

being in quadrature with the current iu the
shunt-winding.

Referring to the vector diagrams illustrated
in Figs. 6 and 7, it will be readily understood
in what manner the phase adjustment is se-
cured. The lino 1 2 in each figure represents
the impressed electromotive force which is
in phase with the current when there is a
non-inductive load. The line 1 3 represents
a component field due to the shunt-winding.
The line 1 4 represents the component field
due to the supplemental core of the compound
magnetic system, while the line 1 5 repre-
sents the resultant field, whose phase relation
with respect to the electromotive force may
be determined.

In Fig. G the resultant magnetic field is
shown in quadrature with the impressed
electromotive force, while in Fig. 7 it is
slightly greater than ninety degrees, this ad-
justment being determined by the resistance
in the closed conductor of the supplemental
core. I secure this result b)' making the core
portion k separate from the core g, whereby
two distinct component fields are produced,
one due to the core k and the other to the core
g, the core k, which is initially threaded by
lines of force from the core g, having addi-
tional magnetic flux superimposed upon the
initial flux by means of the closed conductor
I, whereby the phase of the flux flowing
through the core k is modified sufficiently to
secure the desired resultant pressure-field.
The supplemental core k may be constructed
as shown in Fig. 2, where a core of readily-
magnetizable laminated iron, homogeneous
throughout, is illustrated, or the construc-
tion illustrated iu Fig. 3 may be- employed,
where I have illustrated the core inclosed by
a conductiug-sheathing o. The construction
illustrated in Fig. 4 may be employed, if de-
sired, where the pole-faces of the core k are
alone provided with metallic-faced plates p.
These separately-applied facings of the core
k are well adapted for the generation of Fou-
cault currents. These facings supplement
the action of the closed secondary conductors
about the core k and serve to still further in-
c'reaso the lag between the impressed pres-
sure and the component field due to the core
k, as they act in the capacity of closed con-
ductors. To secure this result, these facings
are placed transversely to the flux. For spe-
cific compensations either the conductor I or
the facings p may be alone employed.

The form illustrated in Fig. 5 is well adapt-
ed for power-motors.

The operation of the apparatus will now
be understood. The magnetic core g is en-
ergized by the shunt-winding h, polar regions
opposite the armature being established at
the ends of the core. Magnetic flux passes
through the core k, due to tho inductive ac-
tion of the core g, this core k being subjected
to a secondary magnetization due to the
closed conductor /. The poles of the inner

100

[ 10

120

12:

675,996

core face those of the outer core, a difference
in phase existing between the poles of the
inner core and the poles of the outer core,
which serves to secure the desired phase re-
5 lation between the resultant pressure-field
due to these cores g and k and the impressed
pressure, the component fields due to the
cores, however, serving in no wise to effect
rotation of the armature. This is an impor-
10 tant feature of my present invention, as by
this means I am enabled to secure the re-
quired phase adjustment without causing
the armature to rotate on no load, which it
would be liable to do if these component
15 fields of displaced phase acted to secure ro-
tation. Any meter that has no automatic
compensation is liable to run backward when
the power factor of the circuit is low, because
in such event the shunt-current will lead,
20 while with non-inductive loads the shunt-
current lags behind the series current.

In Fig. 8 I have shown my improved means
for effecting the adjustment of the core por-
tion k. This core portion is provided with
25 a mounting eccentric to the axis of rotation
of the armature, one end being preferably
mounted upon a pivot q, projecting from the
base of the core 7;;. The other end of the core
Ic is provided with an adjusting- screw r,
30 which engages a lug s, projecting from the
base of the meter, this screw serving to se-
cure delicate adjustment of the core k upon
its eccentric pivot. A.screw I is employed to
secure the- cork 1; in its adjusted position.
35 By this adjusting means I am enabled to
readily effect a compensation for friction in
the movable parts of the meter, so that the
instrument will measure on the slightest load.
I have illustrated iuFigs. 9 to 13, inclusive,
40 means constructed in accordance with my in-
vention for reducing the friction to which the
armature is subject.

In Fig. 9 I have illustrated a permanent
horseshoe -magnet u, stationarily disposed,
45 and a magnetizable disk#, of iron or steel,
carried by the armature and facing the mag-
net. The pressure or weight of the armature
upon its lower bearing is thus decreased.

I am aware that it has heretofore been pro-
50 posed to overcome armature friction by mag-
netic means, which in the course of time be
come weakened and which cause stray mag-
netic fields, which improperly modify the op-
eration of the meter.
55 By the construction illustrated in Fig. 9 the
magnet is practically close-circuited, whereby
its strength is maintained, the disk v acting
also as a shield that magnetically separates
the magnet u from the. remainder of the in-
60 strument.

In Figs. 10 and 1 1 electromagnets are shown,
these magnets acting on the plate or disk v.
The windings of the magnets may be included
in circuit with the shunt- winding h. The
65 disk v in this instance also acts as a cover to
the cylindrical armature.

In Fig. 12 I have shown an electromagnet
having a circular winding contained in an
annular recess of the core. This magnet may
be connected in circuit with a suitable source 70
of current.

I have herein bhowu and particularly de-
scribed the invention as applied to alternat-
ing-current wattmeters; but I do not wish to
be limited to the application of the invention 75
to this class of devices, as the invention may
be applied to meters and motors of other con-
struction and possessing other modes of op-
eration; but,

Having thus described my invention, I 80
claim as new and desire to secure by Letters
Patent

1. In an electric motor, the combination
with an armature, of a compound magnet sys-
tem having two distinct cores inductively re- 85
lated to said armature, a primary energizing-
winding for one of said cores, a secondary
closed conductor about the remaining core,
the latter core being unprovided with any
primary winding, and means coacting with 90
said magnet system for effecting rotation of
the armature, substantially as described.

; 2. In a wattmeter, the combination with an
armature, of a compound magnet system hav-
ing two distinct cores inductively related to 95
said armature, a primary energizing-winding
for one of said cores, a secondary closed con-
ductor about the remaining core, the latter
core being unprovided with any primary wind-
ing, a current-winding also in inductive re- too
lation with the armature, and a measuring
element operated by the armature, substan-
tantially as described.

3. In .an electric meter, the combination
with current and pressure field windings, of 105
a cylindrical armature subjected to the action

of the fields due to said windings, a measur-
ing element actuated by said armature, a
compound magnet system having two distinct
cores arranged in a plane transverse to the no
axis of rotation of the armature, one of said
cores being upon the interior of the armature
and the other upon the exterior, one of said
cores being associated with the pressure-wind-
ing, and a closed conductor for the remain- 115
ing core, substantially as described.

4. In an electric meter, the combination
with current and pressure field windings, of
an armature subjected to the action of the
fields due to said windings, a measuring ele- 120
ment actuated by said armature, a compound
magnet system having two distinct cores, the
said pressure-winding cooperating with one

of said cores to produce one component mag-
netic field, and means cooperating with the 125
second Core for producingasecond component
field substantially in quadrature with the
aforesaid component field, whereby a result-
ant pressure-field is produced substantially
in quadrature with the pressure,substantially 130
as described.

5. In an electric motor, the combination

675,996

end of said armature having one of its sides
exposed to said magnet-poles, substantially
as described.

22. In a friction-reducing device, the com-
bination with a stationary magnet, of an en-
ergizing-coil for said magnet, an armature op-
erating the latter, and a magnetic shield in-
terposed between the fields actuating said ar-

mature and the field of the first-named mag-
net, substantially as described. 10

In witness whereof I hereunto subscribe
my name this 23d day of May, A. D. 1900.
LUDWIG GUTMANN.
Witnesses:

FLORENCE WICKLIN,
HARVEY L. HANSON.

No. 678,724.

(No Model.)

L. GANGLOFF.
APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES

(Application filed Dec. 1, 1900.)

Patented July 16, 1901.

4 Sheets-Sheet I.

No. 678,724.

(No Model.)

L. GANGLOFF.
APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES.

(Application ftUd Dec I, 19OO.)

Patented July 16, 1901.

4 SheeU-Sheet

No. 678,724.

L. GAN6LOFF.

APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES.

(Application Uted Dc. 1, 19OO.)

Patented July 16, 1901.

(.No Mods).)

4 SMt-Sht 1.

titf^J^

Fig./*
*-/**- v

rfft^/v^

-K~

No. 678,724.

L. GANGLOFF.

APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES.

(Application filed Dec. 1, 180O.)

Patented July 16, 1901.

(No Model.)

4 Sheets-Sheet 4

UNITED STATES PATENT OFFICE.

LOUIS GANGLOFF, OF HAGENAU, GERMANY.
APPARATUS FOR PASTEURIZING LIQUIDS IN BOTTLES.

SPECIFICATION forming part of Letters Patent No. 678,724, dated July 16, 1901.

Application filed December 1, 1900. Serial Ib. 38,320. OTo model.)

To all whom it may concern:

Be it known that I, Louis GANGLOFF, a
subject of the German Emperor, residing at
Hagenau, Alsace, in the German Empire, have
5 invented certain new and useful Improve-
ments in Apparatus for Pasteurizing Liquids
in Bottles and the Like, (for which I have ap-
plied for patent in Germany, dated October 5,
1899,) of which the followingis a specification.

10 My present invention relates to an appara-
tus for uniformly pasteurizing bottled beer
and the like in which the bottles can be grad-
ually raised to the required temperature and
when desired reduced gradually to the nor-

15 mal temperature without danger of their be-
ing broken.

According to my invention the bottles to be
pasteurized are placed continuously into the
compartments (hereinafter called "cells") of

20 the apparatus in order to be raised to the de-
sired temperature, and after being pasteur-
ized and cooled are removed from the appa-
ratus without interrupting the operation.
This method of gradually heating and cool-

25 ing the bottles to be pasteurized and their
continuous feed and removal is carried into
effect by the apparatus shown in the accom-
panying drawings, in which
Figure 1 is a cross-section, and Fig. 2 a hori-

30 zontal section, of the apparatus. Fig. 3 is a
perspective view of the stopper shown in posi-
tion on one of the overflow-pipes of the cells.
Fig. 4 is a perspective view showing the man-
ner of connecting the separate cells of the ap-

35 paratus, while Figs. 5 to 22 are diagrams illus-
trating the operation of the apparatus.

The pasteurization of the bottles is effected
in a nnmbeFof cells 1 to 24, arranged adja-
cently in a ring and all heated from a common

40 source. These cells are connected together
by overflow-pipes r' in the manner hereinaf-
ter described. The heating is effected by
steam in an apparatus shown in Fig. 1 at h.
This apparatus consists of a hollow vessel/

45 which is situated at the center of the system
of cells (1 to 24, Fig. 2) and is provided with
a steam-pipe t' and a steam-injector i. By
means of the injector i the water to be heated
is fed into the heater h in the well-known

50 manner. Through the pipe t' steam can be
admitted into the heater ft direct, and the
temperature of the water contained therein

can be raised to the degree desired. To the
heater h a suction-pipe a and an overflow-
pipe d are connected. These pipes are so 55
constructed and arranged that they can con-
nect the heater h with each and every one of
the cells. The cells are uniformly filled with
water before putting the apparatus to work.

The heater operates in the following man- 60
ner: On opening the valve v' the steam-in-
jector is put into operation, the suction-pipe
a having been previously connected with the
overflow-pipe of one of the cells, and the cold
water therein is conducted in the direction of 65
the arrow p into the heater h. By opening
the valve i? the temperature will b further
raised. The heater h, which for the purpose
of enabling the temperature to be better reg-
ulated, is provided with a thermometer r, and 70
the water which has been raised to the desired
temperature is conducted by the pipe d in the
direction of the arrow p' to the cell where the
pasteurization commences.

Owing to the peculiar relative position. of 75
the cells and the arrangement of the heater
with regard to the same all the cells can be
successively raised to the temperature re-
quired forpasteurizing say, for example, 60
centigrade while the peculiar form and ar- 80
rangement of the cells enables the uniform
cooling of the contents of the same after the
pasteurization has been effected.

The principle of conducting the water from
the one cell into the heater h and then deliv- 85
ering this water at a higher temperature to
another cell is utilized in order to obtain the
uniform successive heating and coolipg of all
the cells. In order to render this possible,
the cells are connected together in the man- 90
ner shown in Fig. 4. Each cell is provided
with a projecting chamber at n, to which one
end of the overflow-pipe r' is connected, the
other end of which is connected to the adja-
cent cell, so that when the water has reached 95
a certain level in one cell it overflows into
the next one.

The change in the level of , the water, which
is effected by the injector of the heater, causes
the gradual circulation of the contents from 100
cell to cell. As now all the cells a're not uni-
formly heated, but one compartment alone
receives the principal share of the heat in
each case. The temperature of each cell is

678,724

communicated gradually, commencing with
the hottest one, to all the others to an extent
depending on the quantity of hot water over-
flowing from cell to cell. Tt will be evident

5 that inasmuch as the one cell delivers its ex-
cess hot water to the next one a gradual heat-
ins of the contents of all the cells thus of the
bottles in the same is effected. In order to
'insure a uniform continuance of the opera-
te tion, it is, however, necessary to enable the
cells which have attained the highest tem-
perature to be cut off from the others. For
this purpose stoppers o, Fig. 3, are provided
to fit the overflow -pipes of the cells. By

15 means of these stoppers the attendant can
interrupt the 'operation at any time.

The entire operation of an apparatus hav-
ing twenty-four cells is illustrated in Figs. 5
to 22 of th drawings. The figures between

so the arrows on the extreme circumference rep-
resent the numbers of the cells, while the
numbers in the cells represent the tempera-
ture in the same. The arrows on the pipes a
and d and at the periphery show how the wa-

25 ter circulates at each step in the operation.
Where the peripheral arrows are omitted, the
cells have been cut off from the others, as
will be explained by the temperature given.
According to the diagram shXnvn the entire

30 operation is as follows: When all the cells
have received sufficient water, the cells 1 to
11 are filled with the bpttles to be pasteur-
ized, Fig. 1. The suction-pipe a is now placed
in connection with the cells 13 and the over-

35 flow-pipe d with the cell 1 in the manner
shown in Fig. 1, this motion being permitted
by flexible hollow couplings of common con-
struction placed at the angles of the pipes,
adjacent to the boiler. On opening the valve

40 of the steam-injector water will be conduct-
ed through the pipe a into the heater h, and
when the.heater is full it will overflow through
the pipe dinto the cell 1. The temperature
can, as above mentioned, be accurately reg-

43 ulated by means of a thermometer. FoV pas-
teurizing beer a temperature of 50 has been
found to be the best, and this temperature is
obtained by such a heater in. fifty minutes.
As now water is taken from one cell when the

50 water is at the same level in all the cells and
this water is conducted to another cell, the
water in all the cells is caused to circulate.
It will be evident that when water is drawn
from the cell 13 the level of the water in this

j55 cell will differ from that in the neighboring
cells 12 and 14, and water will consequently
flow from these Cells 12 and 14 into the cell
13 in order to attain a like level. This change
of level 'will take place throughout the whole

6c series of the cells. In addition to the change
pflevel in the cells.which is caused by draw-
ing off the water from one of the cells, a fur-
ther change of level is produced by the overr
flowing into the neighboring cells of the hot

65 water from the cell to which the hot water is
delivered from the heater. The water flow-
ing through the piped into the cell 1 raises the

level of the water in this cell, and water will
accordingly overflow into the cells 2 and 24.
This change of level and overflow takes place 70
throughout all the cells, and two different di-
rections of flow or currents are accordingly
produced, as shown by the arrows at the pe-
riphery in Fig. 5. It will be evident that the
hot or warm water overflowing from cell to 75
cell in this manner will gradually raise the
temperature of the water in the cell in pro-
portion to the circulation throughout the cells.
The heating action proceeds from the cell 1
to the cell 11 and from the cell 2-1 to the cell 80
16, and the differences of temperature pro-
duced in this manner in each of the cells are.
shown by the numbers placed in the cells in
the diagram.

The differences of temperature in the cells 85
represented in Fig. 5 are produced in the fol-
lowing manner: The water entering the cell
1 through the pipe d has a temperature of 50,
and owing to the fact that water is being
drawn from the cell 13 through the tube a the 90
hot water becomes gradually mixed with the
cold water in the calls. The water overflow-
ing from the cell 1 is distributed at the com-
mencement of the operation in the manner
shown in Fig. 5, passing through the cells 2, 95
<fcc., and 24, fcc., to the cell 13. In passing
through the cells 1 to 11 the hot water is
cooled by contact with the cold bottles in the
same, while in passing through the cells 24 to
13 it is only cooled by the cold water in these 100
cells. When the cell 1 has been raised to 50
centigrade, which will take about fifty min-
utes, the operation of the apparatus is altered
by the attendajsfrplacing the suction and over-
flow'pipes in connection with two Other cells. 105
This -change can be effected at periods of, say,
five minutes, which may be indicated by the
striking of a~ special clock.

In Fig. 6 the cells 1, 24, 23, and 22 have
.been cut off from the others. The water is no
taken from the cell 21 and delivered from the
heater to the cell 2. As the wafer taken from
the cell 21 is not quite cold, the direct feed of
the steam into the heater must of course be
regulated accordingly in obtaining the 50 115
centigrade desired. The cut-off which is rep-
resented by o in Fig. 3 and at the cell 22 in
Fig. 6 and in the same manner in the follow-
ing figures prevents the overflow of the cells
22, 23, 24, and 1. The water flowing through 120
the pipe d into the cell 2 does not pass into
the cell 1, as the water in this latter cell, as
in the other cells 24,. 23, and 22, is at the same
level as the water in the cell 2, but overflows
into the cell 3, from whence it overflows into 125
the cell 4', <fce., to the cell 21, where the suc-
tion-pipe a assists the circulation.

The step-by-step increase of the tempera-
ture in the cells 2 to 11, which will be noticed
on examining the diagram, is obtained by each 130
of the cells receiving water from a cell the
temperature of Which is somewhat higher than
its own temperature. It should be noticed
that the hottest part of the water in the one

678,724

cell is mixed with the coldest p:*rt of -the wa-
ter in the next one, and it is due to this fact,
which constitutes a peculiarity of the appa-
ratus, that each cell is fed with water having

S a higher temperature than the water it con-
tains itself.

When the pipe a is removed from the cell
13 to the cell 21, Fig. 5, aud a stopper is placed
on the. cell 22, the hot water does not flow in

to two directions, as before, but passes alone
from 2 to 3, &c., to 21, from which it passes
at a temperature of 33 through the pipe a
into the heater. In the cell 12 the cold bot-
tles to be pasteurised are placed. The water

[jj flowing from the cell 11 through the cell 12
is cooled by the bottles, and the temperature
in this cell is reduced to 16. At the stage
shown in Fig. 6 the water is fed to the heater
at a temperature of 33, and as the stopper is

io placed on the cell 22 the water in the cell 21
will be displaced by the water of the cell 20,
which has the temperature of 29, and the
water of each cell down to the third one will
be displaced in a like manner. The opera-

!S tion is the same at the stage shown in Fig. 7,
in which the cold bottles are placed in the
cell 13. In this case, too, the temperature of
the water overflowing from the cell 12 is re-
duced to 16

jo By placing the cold bottles into the cells at
periods of five mitrutes a cooling agent is pro-
vided for the warm water, which is such that,
the coldest bottles always come into contact
with the coldest water, and the bottles are

$5 gradually warmed to an extent depending on
the quantity of water overflowing from cell
to cell.

The temperature of the cells 12 to 24 is only
raised when they contain bottles,because then

io only water having a higher temperature than
the remaining celte can enter,

After the stage shown in Fig. 6, according
to which several cells are cut off from the
others and.-the cell 1 has been maintained at

15 a temperature of 50 for five minutes, the stop-
per is removed from the cell 1, the pipe.d is
connected to the cell 3, the pipe a to the cell
22, and the stopper is placed on the cell 23,
Fig. 7. While now the pasteurized bottles

50 are gradually cooling, the bottles which have
been subsequently'placed in the coldest cells
are gradually heated. At the stage shown in
Fig. 7 the water circulates from the cell 3 to
the cell 22, and the cells 23, 24, 1, and 2 are

55 cut off from the others and maintain their
temperature. Since the coinmencemeut of
the operation of the apparatus, the cell 1 has
at this stage been kept at the temperature of
50 for ten minutes, the cell 2 for five minutes,

60 and the cell 3 now reaches this temperature,
In five minutes the pipe d isfconaected to the
cell 1, *he pipe a with the cell-23i and the
stoppei is placed on the cell 24, Fig. 8. The
water now circulates from the cell 4 to the

65 cell 23, and the cells 24, 1, 2, and 3 remain* at
the same temperature. The cell 1 has now
been maintained at 50 for fifteen minutes,

the cell 2 for ten minutes, the cell 3 for five
minutes, and the cell 4 reaches the tempera-
ture required. In the meantime bottles have 70
been placed in the cell 14. The pipes re-
main in the position shown in Fig. 8 for five
minutes.

After the pipes have been changed into the
position shown in Fig. 10 the cell which was 75
raised to the temperature of 50 centigrade
during the first fifty minutes and has been
kept at this temperature for twenty minutes
begins io cool down. At this point the cool-
ing down of the apparatus commences and, 80
what constitutes a feature of great impor-
tance, the'steam of the injector alone will now
suffice to heat the water to the desired temper-
ature without the assistance of direct steam.
At this stage of the process the cell 2 has been 85
maintained at the maximum temperature for
twenty minutes, the cell 3 for fifteen minutes,
the cell 4 for ten minutes, the cell 5 for five
minutes, while the cell 6 has just reached its
highest temperature. 90

From the foregoing it will be evident that
the time during which the bottles to be pas-
teurized are kept at the desired temperature
in the cells may be varied within wide limits.
If a longer time is necessary to pasteurize, the 95
time between each change of the suction and
overflow pipes must be lengthened.

Figs. 5 to 22 illustrate the operation with
a change at every five minutes. By succes-
sively modifying the hot, warm, and cold 100
currents the liquids are heated and again
cooled'. At the stage shown in Fig. 19 the
first part of the operation is completed.

The operation^' further illustrated in Figs.
20 to 22, can be followed in the same manner 105
as above.

It is clearly shown by the diagram that the
bottles in the cell 1, which were at first cold,
were gradually heated tip to 60 centigrade,
which lasted fifty minutes, kept at this tern- no
perature for twenty minutes, and then grad-
ually cooled down /by the water circulating
through the apparatus during forty-five min-
utes until the normal temperature possessed
by the bottle pn entering the apparatus is ob- 115
tained. The bottles in the cell 1 have there-
fore been gradually heated, pasteurized, and
again cooled, and can now be .removed from
the cell and be replaced by other bottles which
have to be pasteurized. At the stage shown 120
in Fig. 19 the pasteurized bottles which have
been cooled down have been removed and re-
placed by new bottles, which, have also to be
pasteurized. In this figure the Suction-pipe,
overflow-pipe, and stopper have each been 121;
moved from one cell to the next. The water
Doming from, the cell 24 is now .cooled down
by the new cold bottles, so that the tempera-
ture in the oeU is cooled down to 19, where-
upon the bottles in ibis cell are removed and 130
new cold bottles are inserted. This opera-
'tion lasts .five minutes, whereupon, as shown
in Fig. 16, the suction-pipe, overflow-pipe,
and stopper are again changed, and the pas-

678,724

teurized bottles are removed from the cell ..3
and replaced by new ones. In another five
miuntes, Fig. 17, the parts are again changed
and the .bottles replaced. The operation of
5 the apparatus proceeds in this manner con-
tinuously, the suction-pipe, overflow -pipe,
and stopper being changed and the pasteur-
ized bottles replaced by new cold bottles at
each period.

10 What I claim, and desire to secure by Let-
ters Patent of the United States, is

An apparatus for pasteurizing liquids in
bottles or other receptacles, consisting of a
series of cells adapted, tq receive the bottles

15 or receptacles, said cells being arranged in
an endless chain and being connected suc-
cessively by overflow - pipes .provided with

valves, in combination with a source of hot
water, two pipes leading respectively to and
from said source, means for maintaining a 20
circulation of the water therethrough, and
means whereby said pipes may be shifted to
connect with any two of the series of cells,
whereby the bottled material in the cells can
be gradually raised in temperature and then 25
gradually reduced in temperature, substan-
tially as described.

In testimony whereof I have hereunto set
my hand in the presence of two witnesses.

LOUIS GANGLOFF.

Witnesses :

KARL GEETER,
MAX ABLER.

. >

*. ,

No. 701,622.

(No Model.)

W. J. RUFF.
PASTEURIZER.

(Application filed Sept. 16, 1901.)

Patented June 3, 1902.

3 Sheets Sheet I.

No. 701,622.

W. J. RUFF.
PASTEURIZER.

[Application filed Sept. 16, 1901.)

(No Model.)

Patented June 3, 1902.

3 Sheets Sheet 2.

^.7

3ZT

4^W>/ U

jJE TizJ e,7TJB?~r- .

No. 701,622.

(No Model.)

W. J. RUFF.
PASTEURIZER.

(Application filed Sept. 18, 1001.)

Patented June 3, 1902.

3 Sheets Sheet 3.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS.
PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 701,622, dated June 3, 1902.
Application filed September 16, 1901. Serial No. 75,509, (No model.)

To alJ Tt-ltmn, H m,mj r-oncern: \

Beitknownthatl.WlLLiAM J. RUFF, a citi-
zen of the United States, residing in Quincy,
in tho connty of Adams and State of Illinois,
5 have invented certain new and useful Im-
provements in 1'asteurizers, of which the fol-
lowing is a full, clear, and exact description,
reference being had to the accompanying
drawings, forming part of this specification.

10 My present invention relates to a pasteur-
izer or sterilizer wherein the temperatures of
the beer itself (or other material bei ng treated)
both before and after entering the machine
nre utilized through the automatic operation

15 of the machine to maintain the proper tem-
perature of the water, thereby increasing the
economic operation of the machine.

When beer is being bottled and before it
is pasteurized, it is kept at a very low tem-

20 perature about 37 Fahrenheit to prevent
foaming, and in pasteurising it is heated to
about l-t2 Fahrenheit and should be cooled
down to less than 100 Fahrenheit before
leaving the machine to prevent too rapid cool-

25 ing and to avoid danger of breaking the bot-
tles and to utilize through tho automatic op-
eration of tho machine the waste heat in the
cooling of the bottles for tho initial heating
of the bottles and at the same time to util-

30 izc the cold temperature of the bottles just as
they arc entering the machine for the purpose
of keeping down the temperature of the water
caused by the cooling of the hot bottles is, as
stated, the object of niy present invention.

35 With these objects in view my present in-
vention consists in features of novelty here-
inafter fully described, and pointed out in the
claims.

Figure I is a side elevation of my improved

40 pasteurizer. Fig. II is an end view. Fig. Ill is
an enlarged horizontal section taken on lino
III III, Fig. I, the pumps, valves, and regu-
lators beig shown in plan view. Fig. IV is
a section taken on line IV IV, Fig. V. Fig.

45 V Ls a section taken on lino V V, Fig. IV.
Fig. V I is a section taken on lino VI VI, Fig.
V. Fig. VII is an enlarged section taken on
line VII VII, Fig. I. Fig. VIII isan enlarged
section taken on line VIII III, Fig. I. Fig.

50 IX i.s. an enlarged detail view showing tho
maniujrof connecting, tho bottle-holding bars
to their carrying-chains. Fig. X is a id

elevation, partly in section, illustrating one
of the temperature-regulators made use of in
my improved pasteurizer. 55

A represents a casing or housing forming
a comluit consisting of vertical legs 1, 2, 3, 4,
5, and 0, which are preferably rectangular in
cross-section, as shown in Fig. III. This cas-
ing rests within a frame 7, mounted on posts 60
8. The 4egs 1 and 6 are open at top and con-
nect at the bottom, respectively, with the legs
2 and 5. The legs 2 and 5 are connected at
top, respectively, with legs 3 and 4, and tho
legs 3 and 4 are connected at bottom, all of 65
which is illustrated in Fig. I. The bottles
pass through the machine first down leg 1,
thence up leg 2, down leg 3, up. leg 4, down
leg 5, and up leg C, where they leave the con-
duit. In the use of the machine the conduit 70
is filled with water in any suitable manner
such, for example, as by means of valved
pipes (not shown) it being filled nearly' to
the top of legs 1 and C, the water in legs 3
and 4 being heated by means of steam Intro- 75
ducod through a pipe until the temperature
is raised sufficiently high to effect the pas-
teurization of beer. In starting the machine
and subsequently, if necessary, tho water in
legs 5 and C is likewise heated to the proper 80
cooling temperature by means of steam intro-
duced through a pipe 10. The introduction
of steam through the pipes and 10 is auto-
matically con trolled by regulators 9'and 10 a ,
which are attached to the respective legs and 85
which may be of any well-known form or
type. Tho regulators control tho passage of
compressed air through pipes 9 b and 10 b , said
pipes leading from a suitable compressed-air
supply, (not shown,) which may bo of any 90
suitable form, such as a compressed-air tank,
into which air is forced by any well-known
form of air-compressor, which air acts to close
the valves !)'' and 10 in the respective pipes
and 10 when the temperature of the water 95
in the machine rises to that which is desired.
To maintain tho water at a uniform temper-
ature in legs 3 and 4, 1 provide a rotary pump
11, connected to tho upper portion of these
legs and which maintains a circulation of the 100
water between the two legs. This pump may
bo of any well-known form or type.

As already stated, there is in the pasteur-
izing of boor a change in the totn perature from

701,622

a very low to a high temperature and back
again to a low temperature, and it adds very
much to the economic operation of the ma-
chine if these temperatures can be utilized
5 to keep the water at the proper temperature
in the different parts of the machine, (by dis-
pensing to this extent with the use of fuel for
heating and water for cooling.) With my im-
proved machine I am able to do this, the ma-

10 chine acting automatically to maintain the
temperature even at all times.

12 represents a pipe forming a connection
between legs 5 and 2, and in this pipe is lo-
cated a rotary pump 13, that acts to conduct

15 the water from leg 5 to leg 2, thus bringing
water that has been heated in cooling the
beer from leg 5 into leg 2, where the waste
heat is utilized for the preliminary or initial
heating of the beer. In the pipe 12 is a valve

->o It, (shown in detail in Figs. IV, V, and VI,)
this valve controlling the passage of water
through the pump. When the valve is in the
position shown by dotted lines in Fig. VI, the
water circulates through the pipe 12 from the

25 leg 5 to the leg 2; but when the valve is
moved to the position shown iu full lines in
Fig. IV the watercirculatesaround the pump
through a by-pipe 15, so that at this time
there is no movement of the water from leg 5

30 to leg 2, and the water is caused to take this
course when the water in leg 2 is at the de-
sired temperature through means of a regula-
tor 1C, attached to the leg 2 and which is con-
nected to the valve 14 by means of a com-

35 pressed-air pipe 17, said pipe 17 leading from
the hereinbefore -mentioned compressed-air
supply. As soon as the temperature of the wa-
ter in leg 2 falls beneath the desired point the
regulator 1C operates, whereupon the pump

40 will start a circulation of water from leg 5 to leg
2. As soon as the temperature in leg 2 reaches
the desired height the regulator 10 operates
again and the water simply circulates around
the pump through pipe 15. It will thus be

45 scon that the machine operates automatically
to maintain the water in the warming or at-
temperating legs 1 and 2 at the desired tem-
perature.
Any desirable form of atemperature-regu-

50 lator may be made use of in my improved
pasteurizer; but I prefer to use a regulator
similar to the one illustrated in Fig. X, this
form being simple .in construction and posi-
tive in operation. In this construction a,cy-

55 Iindrical'casing35 is secured in any suitable
manner to the legs of the pasteurizer, and to
said casing is formed -integrally a tubular
portion 3G, that extends some little distance
into the leg to which it is attached. Screw-

6c seated in the outer end of this tubular por-
tion 3G is the end of a rod 37, the opposite end
of which carries a valve-plug 37% having a
conical end 38. The outer end of the casing
35 is closed by a cap 39, on the outer face of

65 which is provided a dial 40. Passing through
the center of this plug 39, in aliuement with
the center of the rod 37, is a screw-threaded

rod 41, the outer end of which is provided
with a nut 42 and indicating-finger 43. Pass-
ing approximately half-way throughout the
length of this rod 41 is a bore or passage-way
44, the inner end of which extends laterally
through the rod 41 and communicates with a
groove 45, formed in the screw-threaded por-
tion of the rod. The inner end of the tubu-
lar portion of this rod 41 terminates in a valve-
seat 46, adapted to receive the conical end of
the valve-plug 38. Formed in the plug 30 is a
passage-way 47, the inner end of which com-
municates with the groove 45. One end of the
air-pipe 17 is tappedlato the plug 30 p.nd is in
communication with the passage-way 17. On
the opposite side of the plug 3!i one end of the
air-pipe 17 is tapped into said plug and i.s in
communication with a bore or passage-way
48, theinnerend of which communicates with
the chamber within the tubular easing '>,">.
The regulator is set by adjusting the nut 12,
which turns the rod 41 in the desired direc-
tion to bring the finger 43 to the proper point
on the dial 40, and by this operation the po-
sition of the valve-seat 40 relative to the end
of the conical plug is varied, for the reason
that the rod 41 is moved toward or drawn
away from the valve- plug 38, according to
the direction in which said rod is turned.
The proper temperature -within the leg ex-
pands the tubular portion 30 sufficiently to
cause the valve-plug 38, carried by the rod
37., to feinain unseated, and while in this po-
sition the compressed air from the pipe 17
passes through the bore 48 into the chamber
within the casing 35, from thence through the
bores 44 and 47 into and through the upper
pipe 17 to the diaphragm-valve to keep said
valve closed, at which time the pump is sim-
ply circulating the water around itself through
the pipe 15. When the temperature within
the leg 2 falls below the proper point or the
point at which the valve is set to actuate, the
contraction of the tubular portion 30 due to
the lowering of the temperature will move
the conical plug 38, carried by the rod 37,
which is in turn carried by the tubular por-
tion 30 toward and against the valvb-se.it 47,
thus closing the passage of the compressed
air through the regulator. The supply qjf
compressed air thus being shut off will allow
the diaphragm-valve to open and the pump
will conduct the water from leg 5 to leg 2.
When the valve 38 closes, the air in the up-
per part of the pipe 17 escapes through :
valve 17% which is so adjusted as to always
have a small leak. The regulator-pipe 9 :l of
pipe '.' is the same and operates the same as
the regulator It!, which is Above described.
To complete the circulation between logs
2 and 5, a connection is made between legs 1
and C by the use of a pripe IS, as shown in
Figs. I and III, the cool water produced by
the initial heating of the beer thus passing
around to legs and ."> and acting to keep
down the temperature in these legs which lias
been created by the hot boor as it passes

701,622

through these legs from the sterilizing-legs 3
and 4, the cool temperature of the beer when
entering the machine being thus utilized to
keep down the temperature created by the
5 cooling of the beer, while the high tempera-
ture produced by the cooling of the beer is
utilized to offset the lowering of the temper-
ature in heating the beer. The pipe If? com-
municates with the legs 5 and 2 by means of

10 perforated headers 19, (see Fig. Ill,) and the
pipe 18 communicates with the legs 1 and G
by means of perforated headers 20.

21 represents the bottle-carrier, consisting
of endless chains 22, that pass around pulleys

15 25, secured to shafts 24, jonrnaled in boxes
23. The chains are connected together at in-
tervals by means of cross-bars 2C, that have
pivoted connection with the chains. (See
Fig. IX.) These cross-bars are provided with

20 spring-fingers 27, formed to receive the necks
o the bottles, as shown in Fig. Ill, and which
support the bottles in a vertical position as
they are earned through the machine. The
fingers 27 project on each side of the bars 26,

25 and thus pK>vidp for the carrying of'double
the quantity of bottles through the machine
that could be carried with a single set of fin-
gers. One pair of the pulleys 25 is support-
ed on a pivoted counterbalanced frame 25 a for

30 the purpose of keeping the carrier-chains taut.

30 represents a driving-pulley geared to one
of the shafts 24 for imparting movement to
the carrier.

31 represents thermometers attached to the
35 water-legs to indicate the temperature of' the

water.

The legs 1 and 2 may be referred to as an
' ' attemperati ng-compavtment," the legs 3 and
4 as a 'sterilizing-compartmont," and the legs

40 5andP -sa"cooling-compartinent,"and these

parts are so referred to in thefollowing claims.

It will be observed that the circulation of

water through the legs 1 and 2 and through

the legs 5 and G is in a direction contrary to

45 that in which the bottles are moved through
the legs. The pump 11 is run to putnp water
from leg 4 into, leg 3, and therefore maintains
a circulation df water in these legs in the di-
rection of the movement of the bottles through

50 the legs.

I do not herein claim a pasteurizer consist-
ing of an attemperating-tank, a cooling-tank,
a sterilizing - tank without communication
with said tanks, means for moving the sub-

55 stance to be sterilized from one tank to an-
other, means for causing a circulation of wa-
ter between the attemperating-tank and the
cooling-tank, and means for maintaining the
water in the sterilizing-tank at a higher tem-

6c peratnre than the water in the other tanks,
as such is the subject-matter of my applica-
tion filerl April 15, 1901, Serial No. 5/5,809.
I claiii as my invention
1. In a pasteurizer, the combination of an

65 attemperating - compartment, a sterilising
compartment, a cooling-compartment, moan,-;
exterior of the machine and out of communi-

cation with the sterilizing-compartment for
creating a circulation between the attemper-
ating and 'cooling compartments, means for 70
automatically starting and stopping said cir-
culating means, and means for carrj'ing the
substance to be sterilized through said com-
partments, substantially as set forth.

2. In a pasteurizer, the combination of a 75
pair of water-legs forming an attemperating-
coinpartinent, a pair of water-legs forming a
sterilizing-compartment, a pair of water-legs
forming a cooling-compartment, means for
conveying the bottles through said legs, and 80
means for creating a circulation of water be-
tween the attemperating-compartment and
cooling -compartment, substantially as set
forth.

3. In a pasteurizer, the combination of an 85
attemperating-compartment, a sterilizing- .
compartment, a cooling-compartment, means
exterior of the machine and out of communi-
cation with the sterilizing-compartment for
creating a circulation between the attemper- 90
at ing-compartment and the cooli..g-compart-
ment, and means for automatically starting
and stopping said circulating means, sub-
stantially as set forth.

4. In a pasteurizer, the combination of an 95
attemperating-compartment, a sterilizing -
compartment, a cooling-compartment; and
automatic means exterior of the machine and
out of commnuicatiou with the sterilizing-
compartment for creating a circulation of wa- ioo
ter between the attemperating-compartment
andcooling-compartment,substantiallyasset
forth.

5. In a pasteurizer, the combination of an
attemperating-compartment, a sterilizing- 105
compartment, a cooling -compartment, a
pump and a return-pipe exterior of the ma-
chine and out of communication with tho
sterilizing-compartment for creating a circu-
lation of water between the attemperating- no
compartment and cooling-compartment, and

a valve and regulator for automatically con-
trolling the passage of water from said pump
to said attemperating-compartment as the
temperature therein rises and, falls, substan- 1 15
tially as set forth.

G. In a pasteurizer, the combination of a
pair of water-legs forming an attemperating-
compartment, a pair of water-legs forming a
sterilizing-compartment, and a pair of water- 120
legs forming a cooiing-compartment, means
for conveying the bottles through said water-
legs, and automatic mechanism for creating
a circulation of water between the attemper-
ating-compartment and the cooling-compart- 125
mont, substantially as set forth.

7. In a pasteurizer, the combination of a
pair of water-legs forming an attemper ating-
compartment, a pair of water-legs forming a
storilizing-compartment, a pair of water-legs 130
forming a cooling-compartment, means for
conveying bottles through said compartments,
and means for cansingji circulation of water
from one water-leg of the sterilizing-compart-

701,622

ment to the other water-leg thereof, substan-
tially as set forth.

8. In a pasteurizer, the combination of a
pair of water-legs forming an attemperating-
5 compartment, a pair of water-legs forming a
sterilizing-corapartment, a pair of water-legs
forming a cooling-compartment, means for
conveying the bottles through said water-legs,
means for creating a circulation of water be-

10 tween the attemperating-compartment and
the cooling-compartment, and means for cre-
ating a circulation of water between the two
water-legs of the sterilizing-compartment.snb-
stantially as set forth.

15 9. In a pasteurizer, the combination of a
pair of water-legs forming an attemperating-
compartment, a pair of water-legs forming a
sterilizing-compartment, a pair of water-legs
forming a cooling-compartment, means for

ao conveying the bottles through said compart-
ments, automatic means for controlling a cir-
culation of water from the cooling-compart-
ment to the attemperating-compartment as
the temperatui e rises and falls, and means for

25 maintaining a circulation of water between
the two water-legs of the sterilizing-compart-
ment, substantially as set forth.

10. In a pasteurizer, the combination of a
pair of water-legs forming an attemperating-

30 compartment, a pair of water-legs forming a

sterilizing-compartment, a pair of water-legs

forming a cooling-compartment, means for

conveying the bottles through said compart-

ments, means for causing a circulation of wa-
ter through the attemperating and cooling 35
compartments in a direction contrary to that
in which the bottles move, and means for caus-
ing a circulation of water through the steril-
izing-compartment in the same direction that
the bottles move, substantially as set forth. 40

11. In a pasteurizer, the combination of an
attemperating-compartment, a two-part ster-
ilizing-compartment, a cooling-compartment,
means for creating a circulation between the
attemperating-compartmentand cooling-corn- 45
partment, means for creating an independent
circulation between the two parts of the ster-
ilizing-compartment, and means for carrying
the substance to be sterilized through said
compartments, substantially as set forth. 50

12. In a pasteurizer, the combination of a
pair of water-legs forming an attemperating-
compartment, a pair of water-legs forming a
sterilizing-compartment, a pair of water-legs
forming a cooling -compartment, means for 55
conveying the bottles through said legs, means
for creating a circulation of water between
the altempe rating-compartment and the cool-
ing-compartment, and means for causing an
independent circulation of water through the 60
two legs of the sterilizing-compartment, sub- >,
stantially as set forth.

WILLIAM .1. Rl/FF.
In presence of
E. S. KNIGHT,
M. P. SMITH.

No. 708,738.

(No Model.)

B. F. SCHIRMER.
PASTEURIZING APPARATUS^.

(Application filed liar. 4, 1008.)

Patented Sept. 9, 1902.

2 Sheets Sheet I.

No. 708,738.

(No Model.)

B. F. SCHIRMER.
PASTEURIZING APPARATUS.

(Application filed Mar. 4, 1902.

Patented Sept. 9, 1902.

2 Sheets-Sheet 2

0Z&^^

1- 1.

ITNE55 ES

iq-4.

NVENTD R

UNITED STATES PATENT OFFICE.

BALDWIN F. SCIIIRMER, OF INDIANAPOLIS, INDIANA.
PASTEURIZING APPARATUS.

SPECIFICATION forming part of Letters Patent No. 708,738, dated September 9, 1902.

Application filed March 4, 1902. Serial No. 96,598, (No model.)

To all whom it may concern:

Be it known that I, BALDWIN F. SCHIRMER,
a citizen of the United States, residing at In-
dianapolis,'in the county of Marion and State
5 of Indiana, have invented a certain new and
useful Improvement in Pasteurizing Appara-
tus, of which the following is a specification.
My invention relates to that form of pasteu r-
izing apparatuses in which an endless carrier

10 is employed to cause the articles to be pas-
teurized to move into, through, and out of a
liquid which has been heated to the proper
degree in order to secure the destruction of
the germs which it is the purpose of the heat

15 to kill.

The novelty of my apparatus consists in
the construction and adaptation of the parts,
as will be more specifically pointed out in the
claims.

o In the drawings, Figure 1 is a side elevation
and a partial section of my apparatus, por-
tions being cut away to show concealed parts.
Fig. 2 is a vertical section on the plane of line
2 2 in Fig. 1. Fig. 3 is a similar section on

25 the plane of the line 3 3 in Fig. 1. Fig. 4 is
a detail of the take-up apparatus of the main
carrier-chain, showing the means of moving
longitudinally the sprocket-wheel bearings.
Fig. 5 is an enlarged sectional detail of the

30 guides for the carrier, and Fig. 6 is a side ele-
vation thereof. Fig. 7 is a side elevation of
the upper middle portion of the tank, show-
ing the doors which close it at the top.
In the drawings, A is a fluid-tank made of

35 any suitable material, oblong in shape and
provided near one end with a door A' to ad-
mit of access to its interior and on top witli
doors A" A", opening upward and arranged
to swing on hinges or pintles in the usual

40 manner. It is also provided with means for
heating its interior and any fluids which mny
be contained therein, consisting of transverse
pipes, as B, connected with a source of steam-
supply. (Not shown.) Thermometers 13' are

45 mounted along' its sides to enable the tem-
perature within to be ascertained from the
outside, and means for drainage, such as the
pipe B*, are provided at proper places. An
endless carrier and means for propelling the

50 same are mounted within the tank. The car-
rier C consists of two parallel chains C' and
C'-', each consisting of links <; and rollers c',

secured together in the usual way. Placed
transversely between the chains are slats or
plates c 3 , secured to the links in any suitable 55
manner for instance, by screws c 4 . Near the
discharge end of the tank sprocket-wheels D
(one only being shown) are mounted near the
opposite ends of a shaft driven from a source
of power (not shown) and mounted in suitable 60
bearings in the side of the tank, which wheels
engage with the carrier-chains and propel
them through the tank. Near. the inlet end
of the tank there is similarly mounted in
bearings d a second shaft carrying sprocket- 65
wheels D' D', Fig. 2, which also engage with
the carrier-chains. The wheels D' may be
idlers rotated by the motion of the carrier C
or may be driven to assist in propelling the
carrier, if deemed 'desirable. In the latter 70
case their shaft would be connected with a
source of power (not shown) by a belt or simi-
lar mechanism. The shaft of the wheels D'
extends beyond the side of the tank A, and
carried by itatitsendsaretwoothersprocket- 75.
wheels D* and D 3 , which drive a supplemental
carrier E, consisting of a series of rollers E',
mounted in bearings placed on a table or
platform F, arranged alongside of the tank
A, the rollers being provided with sprockets 80
adapted to engage with one or two chains
which are actuated by the wheels D* and D 8 .
The wheels E', Ac., are placed about on a
level or a little above the level of the car-
rier C at its highest point. 85

The bearings d for the wheel D' are ad just-
able longitudinally of the tank A, a screw G
passing through the frame on which they are
mounted and operated by a hand-wheel G',
serving to move them forward or backward, 90
and thus take up the slack, if any, in the main
carrier C. *

It will be observed that the whaels D and
D' are each mounted within the tank A at its
opposite ends and near the top of the same. 95

It is my purpose to propel the carrier
through the tank close to the bottom. I there-
fore provide the tank with guides consisting
of strips of angle-iron B 3 , with the under sur-
face of which the rollers come into contact 100
and are thereby kept near the bottom in pass-
ing through the tank.

A hood H is secured to and above the tnnk
and extends over a part of the table or plat-

708,738

form F. It is made of sheet-iron or other suit-
able material and terminates upward in a
chimney H'. It is also provided with an open-
ing to admit of the entrance of^the bottle-hold-
5 ing receptacles. This opening is closed by an
automatic door H 2 , opening inward, of com-
mon construction, so that the steam or hot air
within the tank does not readily escape into
the outer air. At the discharge end of the

10 tank is a similar hood H 3 without a chimney
and a similar automatically-closing door.

Alongside of the discharge end of the tank
is placed a table or platform I, provided on
its upper surface with rollers I' I' in a posi-

15 tion slightly lower than the highest position
of the carrier C at that end. As the carrier
C moves upward the boxes holding the bot-
tles are carried to the highest point, and then
as the carrier turns to move down ward around

20 the sprocket-wheel D the. boxes are pushed
over onto the rollers I' I', where they are re-
moved by the operator as they pass through
the door of the hood H 3 . A cooling device
consisting of one or more rose-spouts at the

25 end of a pipe K, connected with a source of
water-supply whereby a fine spray of cold wa-
ter is showered upon the bottles, is arranged
above the platform. A drip-pan k and drain-
age-pipe K' are arranged beneath the plat-

30 form. The bottle - holding receptacles are
boxes with .perforated sides or baskets made
of steel wire or other suitable material.

The operation of my apparatus is as follows :
The tank A is filled more than half full with

35 water and the upper doors A" A", &c., are
closed. The steam is turned on and the wa-
ter thereby heated to the desired tempera-
ture, which can be ascertained from the ther-
mometers B'. By means of chimney H 2 a

40 draft toward the inlet end of the tank is cre-
ated. Power is then applied to the shaft of
sprocket-wheels D D and, if necessary or de-
sired, to that of sprocket-wheels D' D . This
causes the propulsion of the carrier C through

45 the tank. It is made to move very slowly.
The filled bottles to be pasteurized having
been already placed in the proper receptacles
are then placed upon the supplemwatary car-
rier E. This causes them to move forward

50 and drop upon the slats of the main carrier C.
They then move downward, passing under
the hood II and becoming heated as they
slowly go through the current of steam and
vapor which is drawn into the chimney. As

55 the carrier continues its forward and down-
ward course the bottle-holders and bottles
gradually pass into the hot water, and so on-
ward until they reach the intended level near
the bottom of the tank. They then pass on

60 through the water until the point is reached
whore the carrier is deflected upward. Con-
tinuing they gradually emerge from the wa-
ter and thence to the highest point above the
sprocket-wheel D. At this point the boxes

65 drop upon the rollers I' I' upon the platform,
one box pushing the other over the series of (
rollers and out through the door, which closes i

behind them, the operator removing the
boxes as they are discharged. The cool wa-
ter assists in lowering the temperature of the 70
bottles, so that they can be handled without
injury.

By means of this apparatus the bottles are
first heated in the vapor above the water be-
fore they reach the liquid, the chimney in the 75
hood creating a current in the direction of the
inlet. The danger of cracking the bottles by
a sudden change in temperature is thus in
part avoided, and as a further precaution the
immersion of the bottles in the liquid takes So
place slowly. The bottles are also gradually
cooled as they emerge from the fluid. The
apparatus is simple, economical, and little
likely to get out of order.

Having thus fully described my invention, 85
what I claim as new, and desire to secure by
Letters Patent of the United States, is

1. In a pasteurizing apparatus, the combi-
nation with a fl uid-tank having iu let and out-
let openings at opposite ends, of means for 90
heating the tank, a normally closed door at
each opening, an endless carrier in the tank,

a supplementary carrier connected therewith,
means for propelling the supplementary car-
rier through the inlet-opening, bottle-holders 95
on the supplementary carrier for opening the
inlet-door, and means for receiving the bot-
tle from the main carrier at the outlet-door.

2. In a pasteurizing apparatus the combi-
nation with a fluid-tank having inlet and out- 100
let openings at opposite ends, normally closed
doors at said openings, an endless carrier in
the tank, a shaft and sprocket-wheels at the
inlet end for supporting and driving said car-
rier, a supplementary carrier mounted at its 105
inner end on said shaft and extending through
the inlet-opening, means for adjusting the
shaft to take up slack, and bottle-holding re-
ceptacles carried by the supplementary car-
rier and serving to open the normally closed no
inlet-door.

3. In a pasteurizing apparatus, the combi-
nation with a normally closed fluid-tank, a
main endless carrier, means for propelling it
through the tank, inwardly-projecting side 115
flanges on the side of the tank engaging the
carrier and deflecting it downward from the
inlet end to the center of the tank and up-
ward from the center to the outlet end, a sup-
plementary carrier mounted upon and driven 120
by the shaft at the inlet end of the main car-
rier, bottle-holders on the supplementary car-
rier serving to open the inlet of the tank, a
receiving roller-carrier outside the outlet of
the .tank, and means for projecting the bot- 125
tie-holders on the main carrier through the
outlet and upon the receiving roller-carrier.

4. lu a pasteurizing apparatus, the combi-
nation witli a fluid-tank, of a transverse shaft

at each end near the outlet and inlet respec- 130
lively and near the top of the tank, sprocket-
wheels on said shafts, an endless carrier engag-
ing said sprocket-wheels, horizontal flanges
projecting inwardly from the sides of the tank

708,738

at its mid-length and near the bottom, said
flanges being parallel with the bottom of the
tank for some distance and provided with up-
wardly-inclined ends, and rollers at the sides
5 of the carrier engaging between and guided
by said flanges.
Witness my hand this 15th day of Febru- i

ary, 1902, in the presence of two subscribing
witnesses.

BALDWIN F. SCHIRMER.

Witnesses:

CHARLES H. LOEW,
WILLIAM R. BAIRD.

No. 713,952. Patented Nov. 18, 1902.

A. A. BUSCH. R. GULL & T. J. BARRY.

PASTEURIZER.

[Application filed June 22, 1901.)

No Model.) 2 Sheets- Sheet I.

No. 713,952 Patented Nov. 18, 1902.

A. A. BUSCH, R. GULL & T. J. BARRY.

PASTEURIZER.

(Application filed June 22, 1901.1

(No Model.) 2 Sheets-Sheet 2.

UNITED STATES PATENT OFFICE.

AUGUST A. BUSCH, RUDOLF GULL,- AND THOMAS J. BARRY, OF ST. LOUIS,

MISSOURI.

PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 713,952, dated November 18, 1902.

Application filed June 22, 1901. Serial No, 65,627. (No mtdolJ

To all whom it riiay concern:

Be it known that we, AUGUST A. BUSCH, a
citizen of the United States, RUDOLF GULL, a
citizen of Switzerland, and THOMAS J. BARRY,
5 a citizen of the United States, all residing: in
the city of St. Louis, in the State of Missouri,
have invented certain new and useful Im-
provements in Pasteurizers, of which the fol-
lowing is a full, clear, and exact description,

10 reference being had to the accompanying

drawings, forming part of this specification.

Our invention relates to an apparatus par-

'ticularly intended for pasteurizing beer, but

which may be used for sterilizing inilk and

15 other substances.

The object of the invention is to produce a
pasteurizer or sterilizer in which there is a
gradual heating of the substance being steril-
ized to the maximum temperature and then a

20 gradual cooling of the substance to about at-
mospheric temperature, so that while'under-
going sterilization the substance is not sub-
jected to deleterious effects, and to further
accomplish this result the vessels containing

15 the substance to be sterilized are retained in
the batli from the beginning to the end of the
operation.

With these objects in view our invention
consists in features of novelty hereinafter

30 fully described, and pointed out in the claims.

Figure I is a vertical section of our improved

pasteurizer. Fig. II is a top or plan view.

Fig. Ill is a detail vortical section taken on

line III III, Fig. I, and looking in the diroc-

35 tion of tbe arrow that crosses the section-line.

Referring to the drawings, 1 represents a

closed casing or housing.interiorly divided

into compartments 2, 3, 4, 5, G, and 7 by

means of vertical partitions 8, 9, 10, 11, and

40 12, the compartments forming a continuous
conduit through whicb the heating water or
liquid is passed in one direction and the sub-
stance to be sterilized is passed in the oppo-
site direction. The partitions 8, 10, and 12

45 extend downwardly from the top 13 of the
casing and the partitions 9 and 11 extend up-
wardly from the Jbottom of the casing. The
top 13 of the casing covers the compartments
3, 4, 5, and 6, so that the heat in these com-

50 partments is largely retained, while the com-
partments 2 and 7 are left open at top to per-

mit the passage of the bottle-carrying recep-
tacles.

14 represents a water-supply pipe leading
into the upper part of compartment 2, and 15 55
represents a water-discharge pipe leading out
of the upper part of compartment 7. Located
in the lower part of the compartments 4 and
5 is a heating-coil 16, (a perforated pipe being
preferably used,) that receives hot air or steam 60
from a pipe 17, and if desirable a heating-coil
18 may be located in the bottom of compart-
ments 3 and 6, which would receive the heat-
ing fluid from branches 19 of the pipe 17.

20 represents baskets or receptacles for re- 65
ceiving the substance to be sterilized, this
substance being contained in bottles or other
closed vessels. The baskets are connected to
endless cables 21, that pass over sheaves 22,
located above the casing, under sheaves 23, 70
located in the lowerpai'tof thecom partments,
as seen in Fig. I, and over sheaves 24, located
in the u pper part of the compartments. These
sheaves are secured to shafts suitably jour-
naled in the casing, one or more of the shafts 75
being provided with a driving-pulley 25. The
sheaves are grooved and their flanges are pro-
vided with notches 20 to receive the rods that
connect the baskets to the cables.

The top 13 of the casing is provided with 80
manholes 27, through which access may be
had to the upper part of the interior of the
casing, and the lower part of the casing is
provided with manholes 28 to provide access
to the interior of the'lower part of the casing. 85

The operation is as follows: The water
passes into the casing from the pipe 14 and
out of the casing through the pipe 15, a circu-
lation being maintained through the conduit
formed by the various compartments, the pas- 90
sag* of the water being in the direction indi-
cated by the featherless arrows. When tb&; .
water in the compartments 4 and 5 has -become J
sufficiently heated for sterilizing purposes-*- K
say to about 145 A Fahrenheit the basket-ear; ; 95
ryingcablesaresetiu motion, moving the bas-?
kets in the direction of the feathered arfows*
the material beingsterilized thus being moved:*
in the opposite direction to the circulation of
the water, so that the cold bottles are upon 100
entering the casing brought into contact with
the warm water leaving the apparatus, while <

713,953

the hot bottles are brought iuto contact with
the cold water entering the apparatus, the
result being: that the substance in the bottles
is gradually heated after first entering the
5 apparatus until the maximum temperature
is reached in the bottom of the compartments
5 and 4, and then the bottles are gradually
cooled off until they pass ontof the compart-
ment 2, at which time the substance is about

10' the temperature of the atmosphere. As there
is a constant circulation of water through the
baskets, (which are made of wire-netting or
other open-work,) a thorough heatingand cool-
ing of the bottles is effected, thus producing

15 perfect sterilizHtion or pasteurization, and as
the vessels do not leave the bath after they
once enter until theyarecooled down to about
atmospheric temperature there is no danger
of the bottles being broken by being subjected

20 to sudden changes of temperature, and at the

same time deleterious effecis by the sudden

Changes of temperature on the contents of the

bottles are prevented.

To insure a perfect circulation of water

5 .through the baskets and to prevent a stronger
flow of water up the sidts of the conduit
through the spaces left a; the ends of the
baskets to accommodate the sheaves 23 and
24,. we secure L-shaped brackets 30 to the

30 inside of the casing, as shown in the draw-
ings, these brackets acting to deflect the wa-
ter into the path traveled by the baskets
should there be a tendency for a stronger cur-
rent of water at the ends c f the baskets than

55 through the baskets.

We- claim as our invention

1. In a pasteurizer, th combination of a
closed casing having inlet and outlet open-
ings, said casing divided into compartments

40 formed in interior condui;, means for moving
the substance to be sterilized through said
inlet, the conduit and sa d outlet in one di-
rection, means for causing a circulation of.
water through the condait in the opposite

45 direction to that in which the substance is
moving, and means for haating the water in
the central part of the conduit, substantially
as set forth.

2. In a pasteurizer, tht combination of a
50 closed casing having inle.and. outlet open-
ings, said casing divided nto vertical com-
partments forming a conduit, means for caus-
ing a circulation of water Inrough the con-
duit in one direction, means for moving the

55 substance to be sterilized through said inlet,
the conduit and said outlet, in the opposite
direction to that in which the water moves,
and means for heating the water In the cen-
tral part of the conduit; the substance being

6c sterilized entering the conduit at the end
thereof at which the water is discharged, sub-
stantially as set forth.

3. In a pasteurizer, the combination of a
casing having inlet and outlet openings, said

65 casingdivided interiorly into aconduit by par-.
titipns projecting downwardly from above the
water-line, but not extending to the bottom of

the casingahd upwardly-projecting partitions
that do not extend to the top of the casing,
means for causing a circulation of water 70
through the conduit in one direction, means
for moving the substance to be sterilized
through said inlet, the conduit and said out-
let in the opposite direction to that in which
the water moves, and means for heating the 75
water in the central part of the conduit.

4. In a pasteurizer, a casing divided inte-
riorly into a conduit by partitions extending
downwardly from the top thereof, but not ex-
tending to the bottom of the casing, and np- 80.
wardly-extending partitions that do not ex-
tend to the top of the casing and which ter-
minate beneath the water-line, means for
heating the water in the central part of the
conduit, means causinga circulation of water 85
through said conduit in one direction, and a
carrier for moving the substance to be ster-
ilized through the conduit in the opposite di-
rection without removing the substance to be
sterilized from the water-bath from the time 90
it enters the machine until it leaves the ma-
chine.

5. In a pasteurizer, the combination with '
a water-casing divided interiorly into an at-
temperating compartment, a sterilizing com- 95
partrnent, and a cooling compartment, of .
means for heating the water in the sterilizing
compartment, means causing a circulation of
water through said compartments in one di-
rection, and means conveying the substance 100 .
to be sterilized through each of said compart-
ments in the opposite direction, without re-
moving the same from the water-bath, from

the time it enters the casing until the time it
leaves the casing. 105

6. In a pasteurizer, the combination of a
casing having inlet and outlet openings, said
casing having interior vertical partitions
forming a conduit, means for causing a cir-
culation of water through the conduit in one no
direction, means for moving the substance to

be sterilized through said inlet, the conduit
and said outlet in the opposite direction to
that in which the water moves, and means
for heating the water in the central part of 115
the condnit; the central portion of the con-
duit being closed at top and the ends of the
conduit being left open for the passage of the
receptacles, substantially as set forth. ,

7. In a pasteurizer, the combination of a 120
closed casing having inlet and outlet open-
ings, said caaipg having an interior conduit,
means for creating a circulation of water
through the conduit in one direction, means .
for heating the water In the central part of 125
the condnit and means for carrying the sab-
stance to be sterilized through said inlet, the
conduit and said outlet in the opposite direc-
tion to that in which the water moves; said
last - mentioned means consisting of cables 130
passing over sheaves and bottle-receiving re-
ceptacles pivotally connected to the cables,
substantially as set forth.

8. In a pasteurizer, the combination of a

713,952

closed casing having inlet and outlet open-
ings, said casing having an interior conduit,
fieaus for causing a circulation of water
through the conduit in one direction, bottle-
irrying baskets arranged to move through
*id inlet, the conduit and said outlet in the
apposite direction to that traveled by the wa-
ter, means for heating the water in the cen-
' tral part of the conduit, and brackets 30 se-
cured to the inside of the casing, substantially
as set forth.

9. In a pasteurizer, the combination of a
casing having inlet and outlet openings, said
casing having an interior conduit, means for
causing a circulation of water through the
conduit in one direction, bottle-carrying bas-
kets arranged to move through said inlet, the
conduit and said outlet in the opposite direc-
tion lo that traveled by the water, deflectors
on the walls of said conduit insuring a per-
fect circulation of water through said bas-
kets, and means for heating the water in the
central part of the conduit.

10. In a pasteurizer, the combination of a
casing having inlet and outlet openings, said
casing divided into compartments formed in
interior conduit, sheaves located above said
casing -ind sheaves located within said cas-
ing, endless cables carried by said sheaves, |

baskets for conveying the substance to bo 30
sterilized, said baskets carried and adapted
to be moved by said cables through said in-
let, the conduit and said outlet in one direc-
tion, and means for causing a circulation of
water through said conduit in an opposite di- 35
rection, said means comprising a water-sup-
ply pipe near said outlet-opening and a waste-
pipe near said inlet-opening, of deflectors on
the walls of said conduit insuring a perfect
circulation of water through said baskets, and 40
heating-coils located in the bottom of said
compartments whereby the water may be
treated to different degrees of temperature in
different parts of the conduit.

11. Inapasteurizer,asuitablecasing, means 45
for causing a circulation of water through
said casing in one direction, means for mov-
ing the substance to be sterilized through
said casing In the opposite direction, and
means for heating said water in the central 50
part of said casing.

AUG. A. BUSCIL
RUDOLF GULL.
THOMAS J. BARRY

In presence of
E. S. KNIGHT,
M. P. SMITH.

I &ctgx,'-

% ;i

No. 725,489.

HO MODEL.

PATENTED APR. 14, 1903.
B. F. SCHIRMER.
PASTEURIZER.

APPLIOATIOH FILED JAN. 8, 1903.

2 SHEETS-SHEET 1.

No. 725,489.

NO MODEL.

PATENTED APR. 14, 1903.
B. F. SCHIRMER.
PASTEURIZER.

APPLICATION TILED JAN. 6, 1903.

2 SHEETS-SHEET 2.

Fig. 3 .

Q Qr

Fig. 4.

3Z-

UNITED STATES PATENT OFFICE.

BALDWIN F. SCHIRMER, OF CLEVELAND, OHIO.
PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 725,489, dated AprU 14, 1903.

Application filed January 6, 1903. Serial No. 138,056. (No model.)

To all whom it may concern:

Be it known that I, BALDWIN F. SCHIRMER,
a citizen of the United States, and a resi-
dent of Cleveland, in the county of Cuyahoga
5 and State of Ohio, have invented certain new
and useful Improvements in Pasteurizers, of
which the following is a specification.

My invention relates to a pasteurizing ap-
paratus for the treatment of beer-bottles and

io the like; and its novelty consists in the con-
struction and adaptation of the parts, as will
be more fully hereinafter pointed out.

In the drawings, Figure 1 is a central ver-
tical longitudinal section and partial plan

15 view of my improved apparatus, the center
portion being shown cut away to permit of
the illustration of the end portions on the
one sheet of drawings. Fig. 2 is an end plan
view looking toward the apparatus from the

10 delivery end. Fig. 3 is an enlarged detail

plan view of a part of one of the jaw-plates

and chain to which it is attached, and Fig. 4

is a side view thereof.

In the drawings, 11 is a fluid-tank adapted

25 to hold a quantity of water and provided with
means for heating the same for example, a
steam -pipe 12 and its connections. It is
closed at the top by means of a long hood 13,
projecting upward at the receiving and de-

30 livery ends to permit of the elevation of the
sprocket-wheels above the level of the top of
the tank. This hood is provided with suit-
able openings closed by covers 14 14 along
its upper surface and another opening closed

35 by a door 15 at the receiving end and a simi-
lar permanent opening 16 at the delivery end
of the apparatus.

Mounted in suitable bearings on each side
of the tank 11 are three sets of sprocket-

40 wheels 20, 21, and 22, which are adapted to
be rotated by suitable mechanism from a
source of power not shown and the nature
of which is immaterial to the operation of the
apparatus. Actuated by these sprocket-

45 wheels are two sprocket-chains 23, mounted
in parallel vertical planes. Transversely se-
cured between these sprocket-chains is a se-
ries of jaws 30, constituting with the chains
and sprocket-wheels an endless bottle-car-

50 carrier. Each jaw consists of a transverse
flat plate 31, adapted to receive the bottle in

an upright position. Rigidly attached there-
to or made integral therewith is a second
plate 32, substantially at right angles thereto.
This plate 32 is provided with upwardly-ex- 55
tending flanges 33, struck out from the plate
32 by a die or embossing-roll, leaving an aper-
ture 34 after the flange 33 has been bent up-
ward. These flanges form guards between
which the bottles are placed and which pre- 60
vent their lateral motion. The plates 32 are
secured by rivets 35 or otherwise to a flange
37, which is in turn secured to a link 24 of the
chain 23. Each of these plates 32 is divided
by the guards 33 into a series of pockets or 65
compartments preferably adapted to hold
six or twelve bottles across the width of the
apparatus.

It will be observed that the.sprocket-wheel
20 is so arranged that the bottles may be 70
placed on the transverse jaws so as to stand
upon the plates 31 in an upright position, ac-
cess being had to the carrier by the opening
in the hood when the door 15 is lifted. The
endless carrier then dips down into the solu- 75
tion with which the tank is wholly or partly
filled and is caused slowly to travel forward
toward the delivery end of the apparatus.
As it reaches a point near such end it is
'gradually caused to be elevated by reason of 80
the elevation of the sprocket-wheel 22 above
the upper surface of the tank. Turning
around the sprocket-wheel 22 the several jaws
of the carrier are reversed in position, so that
the bottle no longer rests against the plate 85
31, but rests against the plate 32, and finally
as the carrier continues to move forward the
bottle drops out from the carrier by its own
weight.

There is provided to receive it a sliding 90
table 40, so placed that the bottles falling
from the carrier will gently drop thereon and
slide toward the delivery end thereof. At
this point there is provided an endless belt
or apron 41, mounted upon two rollers 42, 93
supported upon brackets 43 of a suitable
height and caused to be rotated by mechan-
ism not shown. This traveling belt or apron
carries the bottles away from the pasteuriz-
ing apparatus, moving each row forward and io
out of the path of the succeeding row deliv-
ered from the carrier.

726,489

Near the delivery end of the carrier the
hood. is provided with pipes 50, connected
with a water-supply and suitably perforated,
so. as to deliver .a stream of water upon the
5 bottles in the form of a fine spray. This
serves to cool the bottles after they have
arisen out of the hot solution.

The carrier having delivered its load of
bottles is caused to be returned through the
10 tank toward the receiving end of the appa-
ratu's. At this end the hood is provided with
a chimney 51, the opening in which is con-
trolled by a suitable damper 52. This device
serves to draw the vapors and steam arising
15 from the heated solution in the tank toward
the receiving end of the apparatus and to
raise the temperature of the bottles as they
are caused to be moved downward toward the
solution, so as to prevent the shock arising
ao from a sudden change in their temperature,
and thus lessen the liability to breakage.

Each of the jaws 30 is so arranged tipon
the sprocket-chains that there is little more
than sufficient space between any plate 32
25 and its neighbor in front or behind it to per-
mit a bottle to stand upright. Consequently
any plate 32 will limit the rearward move-
ment of the bottle and prevent it falling out
of the carrier from the pocket immediately in
30 front of it.

My apparatus is made of simple materials,
is strong in construction, is readily repaired,
and is efficient in its operation.

What I claim as new is

35 1. A jaw for a bottle-carrier consisting of a
plate adapted to receive the bottles in an up-
right position, a second plate adapted to pre-
vent their forward movement and a series of
guards adapted to separate the bottles from
40 contact with each other, the whole being made
integral.

2. A jaw for a bottle-carrier consist! ng of a
plate adapted to receive the bottles in an up-
right position, a second plate adapted to pre-
45 vent their forward movement, and a series of
guards struck out and bent up from one of
said plates and adapted to separate the bot-
tles from contact with each other, the whole
being made integral.

50 3. A jaw for a bottle-carrier consisting of a
plate adapted to receive the bottles in an up-
right position, a second plate adapted to limit
their forward movement and a series of
guards struck out and bent up from one of
55 said plates dividing the plates into a plural-
ity of bottle-receiving pockets, the whole be-
ing made integral.

4. Thecombi nation wi'h an endless carrier,
of a plurality of transversely-held bottle-hold-
60 jng jaws, each consisting of a plate adapted
to receive the bottles in an upright position,
a second plate substantially at right angles
thereto and a series of guards struck out and
bent up from one of said plates and dividing
65 each of the jaws into a plurality of bottle-re-
ceiving pockets, the parts of each jaw being
made in one piece.

5. In a pasteurizing apparatus, the combi-
nation with a fluid-tank having inlet and out-
let openings at opposite ends, of an endless 70
carrier, a plurality of transversely-held bot-
tle-holding jaws each consisting of a plate
adapted to receive the bottles in an upright
position, another plate adapted to prevent or
limit the forward movement of the bottles 75
and a series of guards separating the bottles
from contact with each other, means'for pro-
pelling the carrier and means for inclosing
the tank.

6. In an apparatus of the class described, 80
the combination with a pair of sprocket-chains
mounted to move in the same direction in par-
allel planes, of a plurality of transversely :
held bottle-holding jaws each consisting of a
plate adapted to receive the bottles in an up- 85
right position, a second plate adapted to limit
the forward movement of the bottles and a
series of guards adapted to separate the bot-
tles from contact with each other, the plate
which is adapted to limit the forward move- 90
ment of the bottles serving also to limit the
rearward movement of the bottles placed
upon the jaw immediately in front of it on
the carrier.

7. la an apparatus of the class described, 95
the combination with a pair of sprocket-chains
mounted to move in the same direction in par-
allel planes, of a plurality of transversely-
held bottle-holding jaws each consisting of a
plate adapted to receive the bottles in an up- 100
right position, a second plate adapted to limit
the forward movement of the bottles and a
series of guards adapted to separate the bot-
tles from contact with each other, the plate
which is adapted to limit the forward move- 105
inent of the bottles serving also to limit'the
rearward movement of the bottles placed
upon the jaw immediately in front of it on the
carrier, means for moving the sprocket-chains
and an endless traveling apron adapted to no
carry away the bottles at the delivery end of
the carrier.

8. In an apparatus of the class described,
the combination with a pair of sprocket-chains
mounted to move in the same direction in par- 115
allel planes, of a plurality of transversely-
held bottle-holding jaws each consisting of a
plate adapted to receive the bottles in an up-
right position, a second plate adapted to limit
the forward movement of the bottles and a 120
series of guards adapted to separate the bot-
tles from contact with each other, the plate
which is adapted to limit the forward move-
ment of the bottles serving also to limit the
rearward movement of the bottles placed 125
upon the jaw immediately in front of it on the
carrier, means for moving the sprocket-chains
and an endless traveling apron adapted to
carry away the bottles at the delivery end of
the carrier, and a slide placed intermediate 130
the carrier and the traveling apron.

9. The combination with an endless carrier
of a series of transversely-held bottle-holding
jaws each consisting of a plate adapted to re-

725,489

ceive the bottles in an upright position, a sec-
ond plate substantially at right angles there-
to, and a series of guards adapted to separate
the bottles from contact with each other, of
means for moving the carrier consisting of
sprocket - wheels whereby the bottles are
transported through a tank in an upright po-
sition and by a change of direction of the car-
rier are caused to rest upon the second plate
of the jaw and finally to slide therefrom at

the delivery end of the apparatus by the force
of gravity.

Witness my hand this 3d day of January
1903, at the city of Cleveland, in the county
of Cuyahoga and State of Ohio.

BALDWIN F. SCIFRMER.

Witnesses:

Louis J. GROSSMAN,
ARTHUR H. LICHTIG.

No. 727,575.

PATENTED MAY 12, 1903.
R. BIRKHOLZ, DEC'D.

J. W. BIEKHOLZ, ADMINISTRATOR.

PROCESS OF TREATING BOTTLED GOODS.

APPLIOATIOH FILED JUSE 13, 1901.

KO MODEL.

No. 727)575.

Patented May 12, 1903.

UNITED STATES PATENT OFFICE,

JULIUS W. BIRKHOLZ, OF MILWAUKEE, WISCONSIN, ADMINISTRATOR
OF RICHARD BIRKHOLZ, DECEASED, ASSIGNOR TO THE LINK BELT
MACHINERY COMPANY, OF CHICAGO, ILLINOIS, A CORPORATION OF
ILLINOIS.

PROCESS OF TREATING BOTTLED GOODS.

SPECIFICATION forming part of Letters Patent No. 727,575, dated May 12, 1903.

Application filed June 13, 1901. Sarial Ho. 64,347. (No specimens.)

To all whom it may concern:

B0 it known that RICHARD BIRKHOLZ, de-
ceased, late a citizen of the United States,
residing at Milwaukee, in the county of Mil-
5 waukee and State of Wisconsin, did invent a
certain newand useful Improvement in Proc-
esses of Treating Bottled Goods, of which the
the following: is a specification.

Said invention relates to a process for treat-
10 ing by variations in temperature bottled
goods, and has particular reference to a suc-
cession of steps in a process whereby the
bottles are safely raised from a relatively low
temperature to a relatively high temperature
15 and the temperature is then reduced, by
means in which the heat extracted from he
bottles in cooling them is preferably con-
served for the purpose of assisting in raising
the temperature of the incoming cool bottles.
20 There are various steps, as above suggested
and hereinafter to be more fully explained,
vhich may be variously combined and some
of them omitted to carry out the invention.
The drawing illustrates a longitudinal sec-
25 tion through an apparatus adapted to carry
out the process.

Like parts are indicated by the same letter
in the drawing.

A is a closed tank having the body of still
30 water B in the bottom thereof and the hot-
vapor chamber C at the top.

D is an upper chamber; E E, a series of

pulleys or sprocket-wheels over which runs

the belt F, provided with the carriers G G,

35 in which the receptacles or bottles II H are

contained.

J is a pipe entering the tank at one end and
discharging steam or hot water into one end
of the tank, and K is a similar pipe at the
40 other end of the tank.

L is a pipe through which steam or hot
water can be introduced into the vapor-cham-
ber, and M a pipe through which the over-
flow in the tank A can be drawn off.
45 N N are a series of pipes connected at one
end with the spray-pipe 0, provided with
discharge-apertures in the upper part of the
vapor-chamber D, above the line of travel of

the bottles, and connected at the other end
with the cooling-tank P and the device R for 50
keeping up the circulation of the water.

S is a pan which receives the water dis-
charged from the apertures in the pipe O,
and thus a circulation is maintained from the
pan S through the pipes N to the cooling- 55
chamber P, thence by pipe N through the
circulation device or pump R, thence through
the pipes N to the discharge-apertures in
the pipe 0, thence down across the two lines
of travel of the bottles to the pan. 60

T is the opening into the chamber D,where-
by the bottles are removed from and placed
in the carriers.

The operation of the several devices is as
follows: The bottles at some point along the 65
line of travel are put into the receptacle. As
they pass along they are first subjected to a
spray of water which is hotter than the bot-
tles, and which therefore heats the bottles
somewhat and is itself relatively cooled and 70
then falls into the tank or pan below. The
bottles pass on and are then subjected to the
action of the vapor-chamber and then to the
still water in the tank. This tank-water is
preferably of varying temperature along the 75
line of travel of the bottles and the bottles are
very considerably heated. They then emerge
from this tank and continue their journey
until they reach the point where they are
again subjected to the action of the circulat- 80
ing water, preferably the same as the water
to which they were previously subjected, and
which therefore is at this point cooler than
the bottles, for the bottles have now become
highly heated and the water has become 85
cooled by its exposure to the cool bottles and
perhaps, also, by the action of the cooling-coil
or the cooling-chambe>r, if either or both of
these devices should be employed. The wa-
ter is now heated by the hot bottles and re- 90
turned by the pipes to the point where it is
discharged upon the incoming bottles, while
the bottles which have just passed through
the tank are removed.

It will be evident that the arrangement of 95
parts can be very greatly varied without de-

727,575

parting from the spirit of the invention and
that some steps in the pro'cess may be omit-
ted without affecting the action of the other
or remaining steps.
5 What is claimed is

1. The process of treating bottled goods,
which consists in subjecting the filled bottles
in their relatively cool condition, to the action
of relatively hot circulating water, then pass-

10 ing them through a heating medium and si-
multaneously exposing their thickened por-
tions to a heat greater than that to which the
rest of the bottles are exposed.

2. The process of treating bottled goods,
15 which consists in subjecting the filled bottles

in their relatively cool condition, to the action
of relatively hot circulating water, then pass-
ing the."i through a heating medium and si-
multaneously exposing their thickened por-
20 tions to a heat greater than that to which the
rest of the bottles are exposed, then passing
them through a body of heating-water.

3. The process of treating bottled goods,
which consists in subjecting the filled bottles

^5 in their relatively cool condition, to theac-tioii

of relatively hot circulating water, then pass-
ing them through a heating medium and si-
multaneously exposing their thickened por-
tions to a heat greater than that to which the
.<re8t of the bottles are exposed, then passing 30
them through a body of heating-watey, then
exposing them to the action of the said cir-
culating water in its relatively cool condition.
4. The process of treating bottled goods,
which consists in subjecting the filled bottles 35
in their relatively cool condition, to the action
of relatively hot circulating water, then caus-
ing them to travel through a hot vapor, simul-
taneously exposing their thickened portions
to a heat greater than that to which the rest
of the bottles are exposed, then passing them
through a body of water, which varies .in tem-
perature along the line of their travel. .

JULIUS W. WRKIIOL7,

Administrator of f h" fxlali <>f Ricltar<l Ilirk-
holz, deceased.

Witnesses:

KKE)> A. FOSTEU,
CIIAS. K. WILD.

No. 731,131

VO MODEL.

PATENTED JUNE 16, 1903.
W. J, RUFF.
PASTEURIZER.

APPLIOATIOH FILED APE. 15, 1901.

$ J

I I I I

t fw t

No. 731,131. Patented June 16, 1903.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS,
PASTEURIZER.

SPECIFICATION forming part of Letters Patent NA 731,131, dated June 16, 1903.
Application filed April 15, 1901. Serial No. 55,899. (No model.)

To all whom it may concern:

BeitknowntuatI, WILLIAM J. RUFK, a citi-
zen of the United States, residing at Quincy,
in the county of Adams and State of Illinois,
[ have invented certain new and useful Im-
provements in Pasteurizers, of which the fol-
lowing is a full, clear, and exact description,
reference being had to the accompanying
drawings, forming part of this specification.

> The object of my present invention is to
provide an apparatus for pasteurizing beer
(and which may be used for sterilizing milk
and other substances) which is inexpensive
in construction as well as effective in opor-

5 ation, and which can be used without danger
of breaking the bottles, and which will do the
work in a minimum space of time without
deleterious effect on the beer due to too rapid
heating and cooling of the beer.

> My invention consists in features of novelty
hereinafter full} 7 described, and pointed out
in the claims.

Figure I is a side view illustrative of my
invention, part in section. Fig. II is a top or

; plan view showing one of the 'branch pipes

broken away to show perforations therein , and

Fig. Ill is a sectional view of one of the jet-

pmaps.

Referring to the drawings, 1 represents a

a tank having end compartments 2 and 3 and
a middle compartment 4.

5 represents one or more traveling cranes
or hoists by which the bottle-carrying recep-
tacles 6 are handled.

5 7 represents a water-pipe forming a com-
munication between the upper 'and the lower
part of compartment 2. In this pipe is a jet-
pump 8, which may be of any well-known
form or type, and with the jet-pump there

connects a pipe 9. In the pipe 9 is a valve
10, between which and the upper part of the
pipe 7 is a regulator 11, which may be of any
well-known form or type and which acts to
open and close the valve 10 in conformity

; with the temperature in the pipe 7. The
pipe 7 has perforated branches 12 located
within the compartment 2, so that as the wa-
ter is introduced into the bottom of the com-
partment from the pipe 7 it is. distributed

J over the bottom of the compartment.

In the bottom of the compartment 4 are a
number of branch pipes 13, perforated in the

j same manner as the pipes 12 and communi-
] eating with a water-pipe 14, that extends be-
neath the tank and upon one side of the tank, s\
its upper end being provided with branches
15, that communicate with the upper portion
of the tank through subbranches 1C. In tho
pipe 14 is a jet-pump 14^ which corresponds
in construction and operation to the pump 8, 6c
and to this pump there connects a steam-
pipe 17.

18 represents a regulator forming a com-
munication between the pipe 14 and a valve
19 in the pipe 17, tins regulator correspond- 65
ing to the regulator 11 of tho pipe 7.

20 represents a water-pipe forming a coiu-
nection between the bottom of compartment
3 and a pump 21, and 22 represents a pipe
forming a communication between the pump 70
and the pipe 7 where the latter enters the
compartment 2.

23 represents a pipe forming a coraniunic-a-
tion between the upper portions of the com-
partments 2 and 3. 75

In operating the apparatus the compart-
ments 2, 3, and 4 are filled with water up to
about the line of the pipe 23. Steam is then
turned on through the pipes 9 and 17 to heat
the water in the compartments 2 and 4, the 80
water in the former being heated to approxi-
mately 100 to 105 Fahrenheit and the wa-
ter in the latter being heated to approxi-
mately 144 to 148 Fahrenheit. The pump
21 being set in operation water will circulate 85
from the compartment 2 to the compartment
3 and back again through the pipes 23 and
22, and thus the water in these two compart-
ments will be raised to and maintained at ap-
proximately the same temperature. When 90
the water is thus properly heated, the recep-
tacle 6, loaded with bottles, is lowered into
the compartment 2 for the initial heating of
the beer, the temperature in this compart-
ment not being sufficient to heat the bottles 95
rapidly enough to break them or not being
hot enough to have ny deleterious effect on
the beer on account of too rapid heating.
After the bottles have remained Su the com-
partment 2 for approximately thirty minutes 16"
the receptacle is shifted into the compart-
ment 4, where it is allowed to remain for ap-
proximately one hour and in which the beer
is heated sufficiently to be thoroughly pas-

731,131

teurized. The receptacle is tuen shifted into
the compartment 3, whore the beer and bot-
tles are cooled down sufficiently toavoid dele-
terions effects on the beer from being too rap-
5 idly cooled by contact with the atmosphere
and the bottles sufficiently cooled down to
avoid breakage by contact with the atmos-
phere.
The apparatus is one in which beer or other

10 substances can be quickly and effectively
sterilized with a small amount of labor and
within a minimum period of time.

There may be any desired number of re-
ceptacles G and hoists 5 used at one time, the

15 number being controlled by the size of the
tank and its compartments.

It is well known that if beer in pasteuriz-
ing it is heated beyond a certain tempera-
ture or even if it remains at a minimum pas-

20 teurizing temperature beyond astated length
of time changes in the composition of the
beer will take place, snch as coagulation of
the albumenoids and in some cases elimina-
tion of the same, and the brilliancy of the

25 beer will thereby be affected and the taste of
the beer changed to a disagreeable and an
unnatural one, and the beer will also take. on
an objectionable odor. With my system of
handling the bottles and transferring them

30 bodily from one compartment to another of
different temperature the length of time that
they are allowed to remain in either com-
partment can be regulated as circumstances
may require, and in neither compartment

25 need the bottles be allowed to remain longer
than is necessary to produce the best results,
and this system of pasteurizing, wherein the
bottles are bodily changed from one compart-
ment to another, is very advantageous when

40 quarts and pints are being treated at the
same time. It requires a longer time to pas-
teurize beer in quart bottles than it does in
pint bottles, because it takes longer for the
maximum temperature to reach the center

45 of the bottles. With my system one recep-
tacle may be loaded with quarts and the other
with pints and each allowed to remain in the
different baths the requisite time required
for each, whereas with the old system of con-

50 veying the bottles by means of an endless
carrier no beer can be removed until the
tank is cooled, and consequently the bfeer con-
tained in pint bottles would sufferdeleterious
effects before the beer contained in the quart

55 bottles becomes thoroughly pasteurized.

In my apparatus the compartment 2 may
be termed an "atteinperating-tank," the com-
partment 4 the "sterilizing-tank," and the
compartment 3 the "cooling-tank."

60 By forming a communication between the
tanks 2 and 3 and cansing the water to cir-
culate from one to the other the condition of
the beer itself is utilized for attemperating

purposes that is to say, when the hot beer
is moved from the sterilizing-tank into the 65
cooling-tank it would raise the temperature
of the water in the latter tank above the de-
sired cooling-point were it not for the fact
that the water is caused to circulate from the
tank 3 to the tank 2, thus causing water to 70
be brought from the tank 2 (which has been
cooled by the cold beer) into tank 3, and the
warmer water taken. from tank 3 to tank 2
acts to assist in raisi'ng the temperature in
fcjie latter tank to a desired degree for attein- 75
perating purposes. In this way I economize
in the use of an independent heating medium
for the* water in tank 2 and in the use of an
independent cooling medium for the' water
in the tank 3. 80

I claim as my invention

1. In a pasteurizer, the combination of an
attemperating- tank, a cooling- tank, a steriliz-
ing-tank without communication with said
tanks, means for moving the substance to bo 85
sterilized from one tank to another, means
for cansing a circulation of water between
the attempo rating-tank and the cooling-tank,
and means for maintaining the water in the
sterilizing-tank at a higher temperature than 90
the water in the other tanks, substantially as
set forth.

2. In a pasteurizer, the combination of an
atteraperating-tank, a cooling- tank, a steriliz-
ing-tank without communication with said 95
tanks, means for moving the substance to be
sterilized from one tank to another, means
for heating the water in the attemperating
and cooling tanks, means for causing a cir-
culation of water between the two last-men- i c
tioned tanks, and-raeans for maintaining the
water in the sterilizing-tank at a higher tem-
perature than the water in the other tanks,
substantially as set forth.

3. In a pasteurizer, the combination of an ioj
attemperating - compartment, a sterilizing-
compartment, a cooling-compartment, means
exterior of said compartments creating a cir-
culation between the attemperatiug-compart-
meut and cooling-compartment, said means nc
being without communication with the ster-
ilizing-compartment, and means carrying the
substance to be sterilized through said com-
partments, substantially as set forth.

4. In a pasteurizer, the combination of an 115
attemperating-tank, a sterilizing-tank, a cool-
ing- tank, means for heating the sterilizing-
tank, and means for distributing heat from
the sterilizing-tank to the attemperating and
cooling tanks, theheating'medinm in the at- ia<
temperating and .cooling tanks being out of
communication with, the sterilizing-tank.

WILLIAM j. RUFF.

In presence of

GERHARD G. ARENDS,
HENRY DAMHORST.'

740

No. 740,837.

PATENTED OCT. 6, 1903.
M. L. FESENMEIER.
APPARATUS FOR PASTEURIZING BEER.

APPLIOATIOS TILED JUBE 20, 1903.

BO MODEL.

No. 740,837.

Patented October 8, 1903.

UNITED STATES PATENT OFFICE.

MICHAEL L. FESENMEIER, OF CUMBERLAND, MARYLAND.
APPARATUS. FOR PASTEURIZING BEER.

SPECIFICATION forming: part of Letters Patent No. 740,837, dated October 6, 1903.
Application filed June 20, 1903. Serial Ho. 162,387. (So model.)

T6 all whom it may concern:

Be it known that I, MICHAEL L. FESEN-
MEIER, a citizen of the United States, resid-
ing at Cumberland, in the county of Alle-
5 gheny and State of Maryland, have invented
new a_nd useful Improvements in Apparatus
for Pasteurizing Beer, of which the following
is a specification.
This invention has relation to apparatus

10 for pasteurizing been, and has for its object
the provision of novel means wnereby the
bottled beer coming from the hot-water tank
will be rapidly cooled and the heat therefrom
transferred to the inlet end of the apparatus

15 and utilized to give the bottles a preliminary
heating prior to their immersion in the hot-
water tank, whereby a large amount of heat
is utilized that has heretofore been wasted
and the breakage of bottles greatly reduced.

20 In apparatus for pasteurizing beer as here-
tofore commonly constructed the bottles have
been carried on a conveyer through a tank
of water maintained at a high temperature
and on emerging from the tank have been

25 suddenly cooled by a stream of cold water
thrown directly on the bottles, which at this
time are exposed to the air. The result has
been that the heat which the bottles have ac-
quired from the hot water in the tank has

30 been dissipated in the open air and wasted,
and the subjection of the hot bottles to the
sudden impact of a large quantity of cold
water has involved considerable loss in the
breakage of bottles and the loss of theircon-

35 tents.

In carrying my invention into effect I cool
the bottles as they come from the hot- water
tank and while they are within a closed
chamber or hood arranged at the outlet end

40 of the hot- water tank by means of water in
such a finely-divided condition as to be in
the form of a mist or vapor, and after the
heat of the bottles has been transferred to
and absorbed by the watery vapor or mist I

45 draw the latter to the inlet end of the appa-
ratus by suction and bring it into contact
with cold incoming bottles, which are thereby
heated prior to their immersion in the hot
water of the tank. After the mist or watery

50 vapor has parted with its heat to the incom-
ing bottles I convey it back to the outlet end
of the apparatus and into the hood before

mentioned, and having added to it an addi-
tional quantity of watery vapor I pass it
through the apparatus as before, thus main- 55
taining a cycle of operations which results in
the rapid and economical pasteurizing of the
beer with a minimum amount of breakage of
bottles and with comparatively little con-
sumption of fuel. 60

My invention consists in the novel con-
struction, combination, and arrangement of
parts hereinafter described and claimed.

In theaccompanyingdrawings, illustrating
my invention, Figure 1 is a vertical longitu- 65
dinal sectional view of the complete appara-
tus; Fig. a, a detail sectional view of the wa-
ter spraying or separating devices. Fig. 3 is
a side view of a perforated pipe for introduc-
ing live steam into the apparatus, and Fig. 4 70
a sectional view of a part of a conveyer and
boxes for carrying bottles through the appa-
ratus..

A designates a closed chamber or casing
containing a hot-water tank A', the water in 75
which is heated by steam-pipes aa. Within
the chamber A is an endless conveyer B,
which runs around drums C C' and over a
drum D and hangs slack between the drums
C and D, so as to dip into the hot- water tank 80
A'. A series of rollers U.Uat the end of the
conveyer serve to receive the boxes G G, in
which the bottles H H are carried, and de-
liver them to the outlet-door P on the end of
casing A. At the inlet end of the casing at 85
door F is located, through which the bottles
are placed on the conveyer. A large pipe or
condnit Pleads from the bottom of an exten-
sion K of the chamber or casing A to a fan L,
which is driven from a pulley M by a belt m, 90
and from the fan L a pipe or conduit N leads
to a hood O, which is arranged at the outlet
end of the apparatus, a door P being provided
through which the bottles are removed from
time to time and after they have been suffi- 95
ciently cooled. Within the hood O is ar-
ranged a perforated drum R, which turns on
a hollow perforated shaft S, to which water
is supplied through a pipe T, and the drum
is revolved by means of a pulley w' (shown ice
in dotted lines in Fig. 1) outside the hood, to
which motion is communicated by a belt w
from a pulley W. At the inlet end of the
apparatus a chimney V is located, and a

740,837

damper c withiii the chimney serves to regu-
late the escape of heated air and vapor which
it may be desired to draw off from that end
of the apparatus. A draiu-pipo iat the bot-
5 torn of the bend of pipe I .serves to carry off
condensed water from said pipe I.

Operation : The boxes G, which have per-
forated bottom < -and which contain the bot-
tles II, are placed on the conveyer at the in-

10 let end of the chamber or casing A and are
carried through the hot water in tank A', from
which they emerge into the hood O on the
rollers U. As the bottles come into the hood
they are in a heated condition and are cooled

15 by being subjected to the action of the water
coming into the hood through pipe T, which
is broken up into such small particles by the
revolving perforated drum Ras to be in sub-
stantially the condition of a mist or watery

20 vapor. The bottles are also subjected to the
action of the cooled mist or vapor coming
into the hood through -pipe or conduit N.
After passing over and around the bottles
and cooling the same the watery vapor or

25 mist from drum R and pipe N is drawn
through the apparatus over the water in tank
A' to the inlet end, where it passes over the
incoming cold bottles and is drawn into the
extension K by the suction of the fan L aird

.30 then up to the fan through pipe or conduit I
and from thence back to the hood O. The
incoming cold bottles are heated by contact
with the mist or watery vapor, and the latter
passes to the fan in a cooled condition, and

35 any condensed water resulting from the cool-
ing of the watery vapor will lodge in the bend
of pipe I and can be drawn off through waste-
pipe i.
From the foregoing description it will be

40 seen that the watery vapor is circulated
within the apparatus, being heated by con-
tact with the hot bottles coming from the
tank and then cooled by the cold bottles at
the inlet end of the apparatus, and that the

45 watery vapor or mist cools the heated bottles
and heats the cold bottles, and that in this
manner a cycle of operations is effected within
the apparatus which results in. the rapid and
effectual pasteurizing of the beer with a mini-

50 mum consumption of fuel and a very small
percentage of loss by breakage of bottles.

In order to produce a, denser, better, and
stronger mist, I propose to use in connection
with the apparatus hereinbefore described

55 means forsupplyinglivesteam, which isadded
to the mist or watery vapor produced as before
described at a point where such mist or wa-
tery vapor after cooling the bottles is being
transferred to the other end of the apparatus.

60 iu the drawings I have shown at O* a per-
forated steam-pipe, through which live steam
is conveyed into the apparatus, where it
mingles with the mist or watery vapor and
serves to increase the density and strength of

65 such mist or watery vapor. This pipe is shown
in side elevation in the detail view, Fig. 3, on

an enlarged scale, and it is provided with a
supply-pipe O 4 , a stop-cock O 3 , by means of
which the supply of steam may be regulated,
and with holes o 8 o 3 for the passage of the 70
live steam into the apparatus.
Having described my invention, I claim

1. In an apparatus for pasteurizing beer,
the-combination of a closed chamber, com-
prising a tank and a conveyer within said 75
chamber, with a hood at the outlet end of
said chamber, a pipe connecting the inlet end

of the chamber with said hood and a fan
adapted to force vapor through said pipe, sub-
stantially as described. So

2. In an apparatus for pasteurizing beer,
the combination of a closed chamber or cas-
ing, comprising a tank and a conveyer within
said chamber adapted to transport bottles
through said tank, with a hood at the outlet 85
end of said chamber or casing, a water-dis-
tributing device in said hood and a pipe lead-
ing from the inlet e.nd of the chamber or cas-
ing to the said hood and adapted to convey
vapors to said hood from the inlet end of the 90
apparatus, substantially as described.

3. In an apparatus for pasteurizing beer,
the combination of a closed casing, compris-
ing a tank, a conveyer extending through the
casing and dipping into said tank and a hood 95
at the outlet end of the casing, with a pipe
connected to the casing below the conveyer

at the inlet end and leading to said hood and
means for forcing vapor through said pipe,
substantially as described. too

4. In apparatus for pasteurizing, beer, the
combination with a chamber comprising a
tank for hot water, a conveyer wijthin said
chamber and a hood at the outlet end of the
chamber, df a pipe or conduit for conveying 105
vapor from the inlet end of the chamber to
said hood and a chimney for the escape of sur-
plus vapor, substantially as described.

5. In apparatus for pasteurizing beer, the
combination with a chamber or casing, com- no'
prising a hot - water tank and a conveyer
within said chamber or casing, of a water dis- .
tributing or spraying device arranged at the
outlet end of said chamber and consisting of

a perforated shaft and a perforated revolv- 115
ing drum surrounding said shaft, substan-
tially, as described.

6. In an apparatus for pasted rizing beer,
the combination of a closed casing, compris-
ing a tank, a conveyer extending through 120
the casing and dipping into said tank and a
hoo'd at the outlet end of the casing, with
means for supplying watery vapor within
said hood and means for adding live steam to
such watery vapor.snbstantiallyasdescribed. 125

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

MICHAEL L. FESEN\EIER.
Witnesses:

CHARLES E. METZ,
R. E. TAYLOR.

743,

No. 749,547.

10 MODEL,

PATENTED JAN. 12, 1904.
M. L. FESENMEIER.
METHOD OF PASTEUKIZING.

APPLICATION FILED AUG. 3, 1903.

No. 749,547.

Patented January 12, 1904.

UNITED STATES PATENT OFFICE.

MICHAEL L. FESENME1ER, OF CUMBERLAND, MARYLAND.
METHOD OF PASTEURIZING.

SPECIFICATION forming part of Letters Patent No. 749,547, dated January 12, 1904.

Application filed August 3, 1903. Serial No. 168,116. (No model.)

To all whom it may concern:

Be it known that I,MICHAEL L. FESENMEIER,
a citizen of the United States, residing at Cum-
berland, in the county of Allegany and State
5 of Maryland, have invented new and useful
Improvements in Methods of Pasteurizing, of
which the following is a specification.

This invention has relation to methods of
pasteurizing liquids, and has for its object the

10 provision of a novel method whereby liquids

in closed vessels will be rapidly and effectively

pasteurized or sterilized with an economical

consumption of fuel for heating purposes.

In carrying my invention into effect I utilize

15 the heat which has been imparted to the ves-
sels and their liquid contents in sterilizing or
pasteurizing the latter to heat a vaporous mat-
ter, which is then conveyed to and brought into
contact with cold vessels containing liquids

20 about to be submitted to the pasteurizing proc-
ess, to which it imparts its heat, thereby effect-
ing a preliminary heating of the same, and is
then conveyed back to the point where it again
meets with and abstracts the heat from a fresh

25 supply of vessels the contents of which have
been pasteurized, thus operating through a
cycle by which great economy in fuel expendi-
ture is effected and loss through breakage re-
duced to a minimum.

30 In the accompanying drawings, in which I
have shown an apparatus adapted to carry into
effect my improved method, Figure 1 is a ver-
tical longitudinal sectional view of the com-
plete apparatus; Fig. 2, a detail sectional view

35 of a water-spraying device' used in connection
therewith, shown on an enlarged scale. Fig.
3 is a side view of a perforated pipe for intro-
ducing live steam into the apparatus.

A designates a closed chamber or casing con-

40 taining sr hot-water tank A', the water in which
is heated by means of steam passing through
pipes a a.

Within the chamber A is an endless conveyer
B, which passes around drums C C' and over

45 a drum D and hangs slack between the drums
C and D, so as to dip into the hot water in
tank A'. A series of rollers U U at the end
of the conveyer receive the boxes.G G, in which
the vessels H H, which contain the liquid to

5 be treated, are contained, and deliver the boxes

to an outlet-door P on the end of casing A.
At the inlet end of the casing a door F is lo-
cated through which the boxes containing the
vessels are placed on the conveyer. A large
pipe or conduit I leads from the bottom of an 55
extension K of the chamber or casing A to a
fan L, which is driven from a pulley M by a
belt MI, and from the fan L a pipe or conduit
N leads to a hood O, which is arranged at the
outlet end of the apparatus, a door P being pro- 60
vided through which the bottles are removed
from time to time and after they have been
sufficiently cooled. Within the hood O is ar-
ranged a perforated drum R, which turns on
a hollow perforated shaft S, to which water is 65
supplied through a pipe T, and the drum is
revolved by means of a pulley outside the hood,
to which motion is imparted by a belt "' from
a pulley W.

At the inlet end of the apparatus a chim- 70
ney V is located, and a damper t< within the
chimney serves to regulate the escape of lioat-
ed air and vapor which it may be desired to
let off from that end of the apparatus. A
drain-pipe i at the bottom of the bend of pipe 75
I serves to carry off water from said pipe I.

The operation of the above-described appa-
ratus is as follows: The boxes G, which have
perforated bottoms and which contain the ves-
sels H, are placed on the conveyer at the inlet 80
end of the chamber or casing A and are car-
ried through the hot water in tank A', from
which they emerge into the hood O onto the
rollers U U. As the bottles emerge from the
hot water iri tank A' into hood O they are in 85
a heated condition and are cooled by being
subjected to the watery vapor sprinkled into
the hood by the revolving drum R, which re-
ceives a supply of water from the pipe T.
The action of the revolving drum R is such 90
that it breaks the water up into such small
particles that it is suspended in the air in sub-
stantially the condition of a mist or vapor. ,
At the same time the vessels are subjected to
contact with the cooled mist or vapor which, 95
as will be presently described, is brought from
the other end of the apparatus through con-
duit N. After passing over and around the
heated vessels and absorbing heat therefrom
the watery vapor and air are drawn to the ipo

746,64?

other nd of the apparatus by the suction
created by fan L, where they pass over and
around the incoming vessels, giving theame
a preliminary heating, and thereby parting
5 'with the greater part of their heat, and are
drawn into the extension K of casing A by
the suction of the fan and thence up through
conduit I and from the fan to the hood O
through conduit N.

10 By properly regulating tne supply of water
to drum R and the escape of condensed 1 water
and vapor at the inlet end of the apparatus
the air within the same "can be kept charged
with watery vapor to any desired extent. ,

15 The method which constitutes my present
invention and which is performed by the ap-
paratus above described and which it will be
readily understood can be effected with'Jother
apparatus involves the imparting of heat from

20 the vessels coming from the hot-water tank
to a watery vapor, the conveying Of the heated
vapor to the incoming cool vessels, the im-
parting of heat from the watery vapor to such
incoming cool vessels, and the transference of

25 the cooled watery vapontp the starting-point.
The supply of finely-divided water and the
drawing off of condensed vapor, it is to be
understood, are subsidiary features provided
for the purpose of facilitating the carrying

30 out of my improved method.

As an additional feature to the method here-
inbefore described and in order to produce a
better and stronger mist or watery vapor I
propose to supply live steam to the apparatus

35 and mingle it with the mist or watery vapor
at a point where such mist 6r watery vapor
after cooling the heated bottles or other ves-
sels in which the material is contained is be-
ing transferred to the other end of the appa-

4 ratus.

In the drawings I have shown at O 2 a perfo-
rated steam-pipe arranged transversely of the
chamber A at the point where it joins the hood
O. Steam is supplied to this pipe from a suit-

able source of supply and mingles with the 45
mist or watery vapor after the latter has
passed over and cooled the heated vessels on
the rollers I) U.

.Having described my invention, I claim
1. The method of pasteurizing or sterilizing 50
material in closed vessels, consisting in pass-
ing the vessels through a heating medium,
then subjecting them to contact with a cool va-
por, then conveying the vapor to and bring-
ing it in contact with cool vessels about to be 55
heated, whereby the vessels are given a pre-
liminary heating and the vapor is cooled, and
then returning the cooled vapor to" the start-
ing-point.

2. The method of pasteurizing or sterilizing 60
material consisting in passing vessels contain-
ing the material through a heating medium,
then subjecting them to contact with' a cool
watery vapor, then conveying the heated va-
por to and bringii it in direct contact with 65
vessels about to be i ated, then returning the
cooled vapor to the starting-point, additional
watery part ! js being added to the vapor and
condensed water abstracted at suitable points

to maintain the desired degree of saturation. 70

3. The method of pasteurizing or sterilizing
material consisting in passing vessels contain-
ing the material through a heating medium,
then subjecting them to contact with a cool va-
por, then- mingling live steam with such va- 75
por then conveying the mingled vapor and
steam to and bringing them in contact with
cool- vessels about to be heated, whereby the
vessels are given a preliminary heating and
then returning the cooled vapor to the start- 80
ing-point.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

MICHAEL L. FESENMEIER.
Witnesses:

CHARLES E. METZ,
RE. TAYLOR.

7 s- s;

No. 755,108. PATENTED MAR. 22, 1904.

A. A. BUSOH, R. GULL & T. J. BARRY.

J, H. BABBY, EXEOUTBIX OF T. 1. BABBT. DEO'D.

PASTEURIZER.

NO MODEL. APPLICATION FILED MAY 26, 1802. 4 SHEETS-SHEET 1.

Zffi***

No. 755,108. PATENTED MAE. 22, 1904'.

A. A. BUSCH, R. GULL & T. J. BARRY.

J. H. BABBY. EXEOUTBIX OF T. J. BAKBY, DEO'D.

PASTEURIZER.

SO MODEL. APPLICATION FILED MAT 26, 1902. 4 SHEETS-SHEET 2.

No. 755,108.

HO MODEL.

PATENTED MAR. 22, 1904.
A. A. BUSC'H, R. GULL & T. J. BARRY.

J. H. BABBY, EXEOUTBIX OF T. J. BABBY, DEO'D.

PASTEURIZER.

APPLIOATIOH FILED MAY 26, 1908. 4 SHEETS-SHEET 3.

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No. 755,108.

HO MODEL.

PATENTED MAE. 22, 1904.
A. A. BUSCH, R. -GULL & T. J. BARRY.

J. S. BAEET, EXEOUTBIX OF T. J. BABBY, DEO'D.

PASTEURIZER.

APPLIOATIOH FILED KAT 26, 1002. $ BHEETB-BHEET 4.

.ZT.

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No. 755,108. Patented March 22, 1904.

UNITED STATES PATENT OFFICE.

AUGUST A. BUSCH, RUDOLF GULL, AND THOMAS J. BARRY, OF ST. LOUIS,
MISSOURI; JOSEPHINE H. BARRY EXECUTRIX OF SAID THOMAS J.
BARRY, DECEASED

PASTEURIZER.

SPECIFICATION forming: part of Letters Patent No. 756,108, dated March 22, 19O4.
Applicatioajled Kay 26, 1902. Serial No. 108,824. (Ho model.

To all whom it may concern:

Be it known that we, AUGUST A. BUSCH, a
citizen of the United States, RUDOLF GULL, a
citizen of Switzerland, and THOMAS J. BARRY,
5 a citizen of the United States, all residing in
the city of St. Louis, in the State of Missouri,
have in vented certain new and useful Improve-
nients in Pasteurizers, of which the following
is a full, clear, and exact description, reference

10 being had to the accompanying drawings,
forming part of this specification.

The object of our invention is to produce a
'pasteurizer in which the beer contained in bot-
tles is conveyed first through attemperating-

15 water, then through water of maximum tem-
perature to sterilize the .beer, and thence
through cooling - water, the construction of
the pasteurizer being such that the bottles do
not leave the water-bath from the time they

20 enter theattemperating-water until they leave
the cooling - water, thus avoiding danger of
broken bottles resulting from their exposure
to the atmosphere while passing from one
stage of water to another and likewise avoid-

25 ing the accumulation on the bottles of sus-
pended matter in the water, which is objec-
tionable inasmuch as the suspended matter will
dry on and stick to the bottles if the latter are
passed through the atmosphere in a hot con-

30 dition.

A further object of our invention is to pro-
duce a pasteurizer in which the temperature
of the water in one compartment does not by
radiation materially affect the temperature. of

35 the water in the other compartments.

A further object of our invention is to con-
struct a basket or receptacle for holding the
bottles, into which the bottles can be readily
placed and readily removed and which is pro-

4 vided with a "telltale" attachment, so that an
alarm will be sounded if the cover is not closed
before the basket enters the machine.
" Our invention consists in features of nov-
elty hereinafter fully described, and pointed

45 out in the claims.

Figure I is a vertical longitudinal section of

our improved pasteurizer. Fig. H is a horizon-
tal section taken on line II II, Fig. I. Fig. HI
is an end view of one of the baskets and a de-
tail section of the wall of the tank, showing 50
the electric alarm. Fig. IV is a detail section
taken on line IV IV, Fig. IH. Fig. V is a
section taken on line V V, Fig. IV. Fig. VI
is a detail perspective view of one of the bas-
kets. Fig. VTI is a vertical section of a modi- 55
fied form of the tank portion of the pasteur-
izer. Fig. VIII is a horizontal section taken
on line VIII VHI, Fig. VII. Fig. IX shows
another modified form of the tank portion of
the pasteurizer. Fig. X is a horizontal sec- 60
tion taken on line X X, Fig. IX.

1 represents a tank having outer partitions
2 and 3 near each end of the tank and inner
partitions 4 and 5. The partitions 2 and 3
extend from the top of the tank in a down- 65
-wardly direction, but not to the bottom of the
tank, while the partitions 4 and 5 extend up-
wardly from the bottom of the tank, but not
to the top thereof.

6 represents endless chains that travel over 70
and under pulleys or chain -wheels 7 and 8
(the pulleys 7 being journaled to a frame 9,
located over the tank, while the pulleys 8 are
journaled in the sides of the tank) and between
which the bottle-receiving baskets or recep- 75
tacles 10 are supported on rods 11. The
chains and baskets constitute a carrier, that
passes into the machine between one end there-
of and the partition 2, thence under the par-
tition and upwardly between it and the par- 80
tition 4, thence over the partition 4 and down-
wardly and upwardly between it and the par-
tition 5, thence over the partition 5 and down-
wardly between it and the partition 3, and
thence beneath the partition 3 and upwardly 85
between it and the other end of the tank, from
where it passes out of the machine and over
the pulleys 7. The bottles are placed in the
baskets as they enter the tank and are re-
moved therefrom as the baskets leave the 90
tank.

12 is the water-supply and 13 the water-

755,108

discharge pipe of the tank. The water-level
in the tank is shown at A, Fig. I, and the up-
per pulleys or wheels 8 are located beneath
this line, so that the bottles remain in the wa-
S ter from the time they enter the machine un-
til they leave, it, although they arc passed
through water of different degrees of tem-
perature, the change from one temperature to
another being gradual, and by virtue of not

10 being exposed to the atmosphere there is

avoided the danger of breaking the bottles'

and the collection of foreign matter on the

bottles.

The water in the central part of the tank is

1 5 heated by steam coils or pipes 14, and the wa-
ter in the compartment to the left of parti-
tion 4 may, if necessary, be heated by steam-
pipes 15, all of these pipes being preferably
perforated within the tank, as shown at 16.

20 The partitions 2, 3, 4, and 5 are formed
with double walls closed at their ends, as shown
in Fig. I, so that each partition has a live-air
chamber within it. These chambers are open
to the outside atmosphere, for which purpose

25 the side walls of the tank are perforated, as
shown at 17. With the partitions thus made
substantially no heat will radiate through
them from one compartment to another, ao 1
the temperature of the water in the different

30 compartments can be predetermined and m\in-
tained. The walls of the partitions are held
apart against the pressure of the water by
angle -strips 18, located between the walls,
but which do not extend entirely across the

35 partitions, as shown at 19, Fig. II, and thus
the circulation of air within the chamber is
not prevented by the strips.

The baskets 10 have end walls 21, made of
perforated metal and joined at their bottom

40 by angle-pieces 22. 23 represents a wire-net-
ting covering the bottom of the baskets and
extending up on each side to about midway
of the height of the baskets. 24 represents
doors hinged to the perforated ends of the

45 baskets and which extend down, as shown, to
about the top or upper edge of the wire-net-
ting 23. The doors can be opened up into a
vertical position, thus allowing for access to
the baskets in placing the bottles into them

50 and removing the bottles therefrom, one of
the doors being shown partially raised in Fig.
III. The baskets are suspended from the rods
11 by means of U-shaped stirrups 25, the
lower ends of which are formed into hooks

55 and passed through the upper perforations
in the ends of the baskets, as shown in Fig. V.
It is important that the doors 24 be closed
when the baskets are passing through the ma-
chine, so that in case a bottle should become

60 broken the pieces will not float out of the
baskets, and to provide against the doors be-
ing accidentally left open and the baskets pass-

ing into the machine without it being noticed
that the doors are open we provide a tell-
tale arrangement consisting of a bar or trig- 65
ger 26, that is pivoted to one end of the bas-
ket, as shown in Fig. VI. The inner end of
this bar is heavier than the outer end, so that
when the door on this side of the basket is
opened, which is the door through which the 70
bottles are placed into the baskets, the bar
will fall into a horizontal position, in which .
position it is held by an overhanging flange
27 on the end of the basket. If the door is
closed, this bar will be forced into the position 75
shown in Fig. Ill; but if the door is not
closed the bar will stand in the position shown
in Fig. VI and by dotted lines in Fig. in, and
its outer end will come against; a spring con-
tact-bar 28 of an electric bell 29, the spring 80
contact-point being fastened to the wall of
the tank. As the basket descends (when the
door is left open) the outer end of the bar 26
will come against the contact-point 28 and
sound the alarm, whereupon the operator will 85
close the door.

With the tank of the pasteurizer construct-
ed as shown in Figs. I and II there is a cir-
culation of water through the conduit from
pipe 12 to pipe 13; but this circulation of wa- 90
ter is not essential, and the tank can be mad<:
as shown in Figs. VII and VIII, the cooling-
water passing in through pipe 12, as in the
other case, and out through a pipe 12 a , located
on the far side of the partition 3 from the pipe 95
12. With this construction of tank we prefer
to use more of the heating-pipes 15 than in
the. construction shown in Fig. I. Again, the
machine can be made to operate without the
circulation of water through any part of the 100
tank. This arrangement is shown in Figs.
IX and X, where A represents cooling-pipes
for keeping down the temperature of the wa-
ter on the delivery side of the machine.

We claim as our invention 105

1. In a pasteurizer, a tank formed into com-
partments by means of upwardly and down-
wardly extending partitions; said partitions
being formed with air-chambers and the walls

of said partitions being supported by means no
of strips that do not extend entirely across the
partitions; the walls of said tank being .per-
forated opposite the partitions, substantially
as set forth.

2. In a pasteurizer, the combination of a 115
tank divided into compartments,endless chains
passing through the compartments, and bas-
kets carried by said chains, said baskets con-
sisting of perforated end pieces and wire-gauze
bottoms and sides, and having doors hinged 120
at their upper ends to the ends of the baskets,
substantially as set forth,

3. In a pasteurizer, the combination of a
tankdivided into compartments, endlesschains

755,108

passing through the compartments, baskets
carried by the chains and having hinged doors,
bars pivoted to the baskets and which are
adapted to be moved to an inclined position
5 by the closing of the doors and to be held in
a horizontal position if the doors are not
closed, and fm electric bell adapted to be
r;ounu ' >i>y said bars when in a horizontal po-

sition, substantially as and for the purpose
set forth.

AUG. A. BUSCH.
RUDOLF GULL.
THOMAS J. BARKY.
In presence of
E. S. KNIGHT,
NELLIE V. ALEXANDER.

, ft.

No. 764,657.

HO MODEL.

PATENTED JULY 12, 1904.
W. CLASMANN.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED APE. 25, 1902.

3'8HEETS-8HEET 1.

, Witnesses :

Inventor

No. 764,657.

SO MODEL.

PATENTED JULY 12, 1904.
W. CLASMANN.
PASTEURIZING APPARATUS.

APPLICATION FILED APE. 25, 1902.

3 SHEETS-SHEET a

P4HHMHHM

'No. 764. j7. PATENTED JULY 12, 1904.

W. CLASMANN.
PASTEURIZING APPARATUS.

APPLICATION FILED APE. 25, 1902.
NO MODEL. 3 SHEETS-SHEET 3.

A , , n , i n

i i i II i i i. i.j E I i ' ' i

it/itnessts.

Invtnfor:

No. 764,657.

Patented July 12, 19O4.

UNITED STATES PATENT OFFICE.

WILLIAM CLASMANN, OF MILWAUKEE); WISCONSIN, ASSIGNOR TO PABST
BREWING COMPANY, OF MILWAUKEE, WISCONSIN, A CORPORATION
OF WISCONSIN.

PASTEURIZING APPARATUS.

2 5

SPECIFICATION forming part of Letter* Patent No. 764,657, dated July 12, 1904.

Application filed April 25, 1902. Serial Ho. 104,611. (No model.).

To all whom it may concern:

Be it known that I, WILLIAM CLASMANN, a
citizen of the United States, residing at Mil-
waukee, in the county of Milwaukee and State
5 of Wisconsin, have invented certain -new and
useful Improvements in Pasteurizing Appa-
ratus, of which the following is a specification,
reference being had to the accompanying
drawings, forming a part thereof.

10 This invention 'relates particularly to ajpa-

' ratus fof pasteurizing or sterilizing bottled

beer and other products, beverages, food, or

perishable substances contained in sealed or

dosed receptacles such as bottles, cans, jars,

15 and the like.

The main objects of the inyention are to
gradually heat the beer-'br other material to
he treated to a pasteurizing temperature, to
hold it at that temperature for a certain time

20 and then gradually cool it, to save heat, to
avoid waste of water, to economize space, and
generally to improve the construction and op-
eration of apparatus of the class to which the
invention relates.

It consists in certain novel features in con-
struction and in the arrangement and combi-
nations of parts hereinafter particularly de-
scribed, and pointed out in the claims.
In the accompanying drawings like letters

3 designate the same parts in the several figures.

Figure 1 is a vertical section of one form of

apparatus embodying the invention. Fig. 2

is an elevation: and partial section on the line

"2 2, Fig. 1, of the apparatus shown in Fig. 1

35 as viewed from the right with reference to'
Fig. 1; and Figs. 3, 4, and 5 are sectional
views corresponding with Fig. 1 of modified
forms of the apparatus.
Referring to Figs. 1 and 2, a is a tank or

4 receptacle adapted to hold water or other liq-
uid for conveying and distributing heat to and
from the bottled beer or other material to be
treated in the apparatus, as hereinafter ex-
plained. This tank or receptacle lias two ver-

45 tically-disposed compartments 1> and c, which
communicate with each other at their lower
ends. The compartment b, which may be
called the "warming" and "cooling" compart-
ment, extends above the compartment c and

is provided with one or more openings d for 5
placing the material to be treated in and re-
moving it from the apparatus. The compart-
ment c, which may be called the "heating ".or
"sterilizing" compartment, is closed at the
top. An endless conveyer, consisting of trays 5 5
or holders e, suspended at the ends from chains
or link belts /, which are carried and guided
by suitably -ariaftged sprocket-wheels ,#, is
adapted to carry the material to l>e treated
downward through the compartment f>, thenpe 60
upward and downward through the compart-
ment c, thence back and upward through the
compartment b, opposite parts of the conveyer
traveling simultaneously in opposite direc-
tions through .each of said compartments^ 65
The heating-compartment c is provided ^vith
perforated steam-pipes h for heating the liq-
uid therein and with rotary agitators i for pro-
ducing or accelerating circulation of said liq-
uid and more evenly distributing the heat 70
conveyed thereby to the mtaterial carried by
oppositely - moving part^* of the conveyer.
As shown in Kg. 1, the compartment b may
be provided with a vertical partition j be-
tween the descending aiid ascending parts of 75
the conveyer. At the top of this partition,
which terminates at or near the desired liq- '
uid-level, a paddle-wheel k or other suitable
device is provided to transfer water from one
side of said p'artition to the other and pro- 80
duce a current^ as indicated by dotted arrows,
in a direction'opposed to the travel of the
conveyer. The heating-compartment c is pro-
vided at the top with a valve-controlled vent
and air-supply connection I, by means of which 85
air entrapped in the upper part of said com-
partment may be released, So that tins com-
partment will, fill with water or otbfer liquid ,
or by means of which air may be .farced into
said compartment tor displace more or loss- of 9
the water or other, liquid in the upper >part
thereof. In this way by varying the depth
of the water or other liquid in the heating-
compartment c the material to be treated there-
in may be subjected to a pasteurizing tern- 95 *
perature a longer" or shorter time for any
given speed of the conveyer, while the time
for warming and cooling the material in the

7 J-1,6'' 7

compartment 1> remains the same. The con-
veyer may be .driven by power applied to the
shaft /// of the sprocket-wheels in the upper
end of the compartment f> or to any other con-
S venient part of the machine, and the agita-
tors / may be driven by means of pulleys /;.
on the agitator-shafts which project through
the stuffing-boxes in the tank //, as shown in
Fig. 2.

10 Referring to Fig. 3, showing a modification
of the apparatus, the tank it has an extra or
third compartment n between the compart-
ments l> and c. This compartment <> commu-
nicates at its upper end with the upper end of
'5 the heating-compartment rand at its lower end
with the lower end of the compartment //, con-
. stituting, in effect, an extension of the warm
ing and cooling compartments. In this form
of the apparatus the partition in compart-
20 ment f> is omitted and agitators / are provided
to produce or accelerate circulation of the liq-
uid and distribute the heat. The compart-
ment o is or may be also provided with agi-
tators. In other respects the apparatus is
2 5 like that shown in Figs. 1 and '2.

Referring to Fig. 4, the warming and cool-
ing and the heating or pasteurizing compart-
ments b ami c are entirely separate from each
other and are open at the top, the conveyer
3 passing over suitably-located sprocket-wheels
from the top of one to the top of the other.
The compartment or tahk 1> is in this case
made larger horizontally \a accommodate the
two extra runs of the conveyer, but is not as
35 high as it is shown in Figs.'l and 3. In other
respects the apparatus is essentially like that
shown in the preceding figures.

Referring to Fig. 5, the warming and cool-
ing and the heating compartments b and c are,
4 as in Fig. 4, entirely separate from each other
and are open at the top, but in this case they
are arranged horizontally instead of verti-
cally, and the sprocket-wheels by which the
conveyer chains or belts are guided are ar-
46 ranged to carry the trays or holders r hori-
zontally in opposite directions through the
liquid in each of said compartments.

In the operation * f eat ' of the several forms
of apparatus heroi ^lu n and described it
5 will be apparent that the heat given off by the
outgoing material is .taken up by the liquid
and transferred to the cool incoming material,
the temperature of which is thereby gradually
raised by heat which would otherwise be lost.
55 The cool incoming material absorbing heat
from the liquid through which the outgoing
material passes cools the outgoing material to
the desired temperature. The material being
carried by the conveyer through the heating
00 compartment or tank in opposite directions
tends to distribute the heat and to maintain an
approximately uniform tem'prrature therein, j
the temperature being governed and regulated I
by the admission of more or less steam into '
^S said compartment through the pipes h. The I

proper distribution and aj- licationof the heat
to gradually raise the incoming material to a
pasteurizing temperature, to maintain it for
a certain period at that temperature and then
gradually cool it, is most advantageously ef- 70
fected without loss either of heat or of water
or other liquid by the counter-currents pro-
duced by oppositely-moving portions of the
conveyer in the several compartments of the
apparatus, aided if necessary or desired by the 75
agitators ?', the paddle-wheel ^-, as shown in
| Fig. 1, or other means.

The gradual change effected by my improved
| apparatus in the temperature of the material

as it is heated to and cooled from a pasteuriz- 80
\ ing temperature avoids to a great extent the
i breaking of bottles or other fragile recepta-
j 'cles and consequent loss resulting from too
| abrupt change, of temperature.

J t will be observed that the apparatus may be 85
arranged so as to occupy little available Hoor-
space. For instance, with the forms shown in
Figs. 1, 2, and 3 only the upper end of the com-
partment l> need extend above the working
floor, and with the forms shown in Figs. 4 and 90
5 only that portion of the conveyer passing
over the upper sprocket-wheels from and into
the wanning and cool ing compartment <>rtnnk
1> need extend above the working floor.

Various changes in details of construction 95
and arrangement of pai is may be made within
the spirit and intended scope of the inven-
tion.

I claim--

1. In pasteurizing apparatus the combina- io<
tion of a heating-receptacle adapted to contain

a liquid, means for heating the liqukl contained
in said receptacle, a warming and cooling re-
ceptacle also adapted to contain a liquid, and an
endless conveyer arranged to travel through TO;
the liquid contained in said warming and cool-
ing receptacle, thence through said heating-
receptacle and thence back through the liquid
in said warming and cooling receptacle in an
opposite direction, whereby heat is transferred i K
by the liquid from the outgoing to the ingoing
material carried by said conveyer, the ingoing
material is gradually heated and the outgoing
material is gradually cooled, substantially as
described. 11;

2. In pasteurizing apparatus the, combina-
tion of a heating- receptacle, a receivingand de-
livering receptacle divided into warming and
cooling compartments, an endless conveyer
arranged to travel through said warming-corn- > 2c
partment, thence through said heating-recep-
tacle and thence through said cooling-com-
partment, and means for heating the liquid in
said heating-receptacle, substantially as de-
scribed. 125

3. In pasteurizing apparatus the combina-
tion of a heating-receptacle,a receiving and de-
livering receptacle divided into warming and
cooling compartments, an endless conveyer
arranged to travel through said warming-corn- 1 30

764,657

. partment, thence through said heating-recep-
tacle and thence through said cooling-com-
partment, means for heating the liquid in said
heating-receptacle, and means for producing
5 a circulation of the liquid through the warm-
ing and cooling 1 compartments in a direction
opposite to the travel of the conveyer, sub-
stantially as described.

4. In pasteurizing apparatus the combina-
P tion of a vertically-disposed closed heating-
tank adapted to contain a liquid, a vertically-
disposed warming and codling receptacle pro-

' yided above said heating-tink with a feed and
discharge opening and communicating below

5 said opening with said heating-tank, and an
endless conVeyer arranged to travel in oppo-

' site directions through said warming and cool-

ing receptacle and through said heating-tank,
and means for heating the liquid in the heat-

o ing-tank, substantially as described.

5. In pasteurizing apparatus the combina-
tion of a receptacle, having a warming and
cooling compartment adapted to contain a
liquid and a pasteurizing-compartment com-

5 nmnie^tjng with the warming and cooling
compartment and also adapted to contain a

liquid, means for heating the liquid in said
pasteurizing-compartment, and ,an endless
conveyer arranged to travel through the liquid
contained in said warming and cooling com- 30'
partment, thence through said pasteurizing -
compartment and thence back through the
liquid in said warming and cooling compart-
ment in an opposite direction, substantially as
desciibcr 1 . 35

6. In a pasteurizing apparatus the'combina-
tion of a warming and cooling tank, adapted
to contain a liquid, a pasteurizing-tank also
adapted to contain a liquid, means for heating
the liquid of said pasteurizing-tank, and a 4
conveyer arranged to carry the article to bo,
pasteurized through the liquid of said warm-
ing .and cooling tank, thence through the
.liquid of said pasteurizing-tank, thence back
through the liquid of said warming and cool- 4j
ing tank.

In witness whereof I hereto affix my signa-
ture in presence of two witnesses.

WILLIAM CLASMANN.

Witnesses:

CHAS. L. GOBS,
ALICE E. Goss.

360

No. 767,960.

HO MODEL.

,. PATENTED AUG. 16, 1904.
W. J. RUFF.
PASTEURIZER.

APPLICATION TILED TEB. 13, 1903. RENEWED DEO. 18, 1903.

3 SHEETS-SHEET 1.

No. 767,960.

50 MODEL.

PATENTED AUG. 16, 1904.
W. J. RUFF.
PASTEURIZER.

APPLICATION FILED FEB. 13, 1903. RENEWED DEO. 16, 1903.

3 SHEETS-SHEET 2.

No. 767,960. PATENTED AUG. 16, 1904.

W. J. RUFF.
PASTEURIZER.

APPLIOATIOH FILED FEB. 13. 1903. BEHEWED DEO. 16, 1903.
SO MODEL. 3 SHEETS-SHEET 3

No. 767,960.

Patented Augusi 16, 1904.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS.
PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 767, 96O, dated August 16, 1904.

Application filed February 13, 1903, Renewed December 16, 1903. Serial No, 185,447, iUo model.)

To (ill ii'hom it may concern:

Be it known that I, WILLIAM J. RUFF, a citi-
zen of the United States, residing in Quincy,
in the county of Adams and State of Illinois,
5 ha vein vented certain new and useful Improve-
ments in Pasteurizers, of which the following
is a full, clear, and exact description, refer-
ence being had to the accompanying drawings,
forming part of this specification.

10 My present invention relates to an appa-
ratus for pasteurizing beer, one of the prin-
cipal objects of my invention being to simplify
the construction and cheapen the cost of the
apparatus, as well as improving its efficiency,

15 by dispensing with a tank through which the
bottles of beer are carried to expose them to
the different temperatures to wit, in first at-
temperating the beer, then heating it to the
maximum temperature, and finally cooling it

20 to approximately atmospheric temperature.

My invention consists in features of novelty

hereinafter fully described, and pointed out in

the claims.

Figure I is a side elevation of my improved

25 pasteurizer, the housing, drip-trough, and
main supply-tank being shown in vertical sec-
tion. Fig. II is a side elevation showing the
auxiliary supply -tank in vertical section.
Fig. Ill is an enlarged detail top or plan view,

30 part in section. Fig. IV is an enlarged detail
side elevation. Fig. V is an enlarged longi-
tudinal section showing one of the regulators.
Fig. VI is a detail section taken on line VI
VI, Fig. IV.

35 Referring to the drawings, 1 represents a
housing, that may be of any desired construc-
tion and which is preferably -located beneath
the floor 2 of a building. This housing is not
indispensable; but 1 prefer to use it for the

40 purpose of inclosing the working parts and
protecting them from view and air-currents.
3 represents a pair of endless chains be-
tween which baskets or receptacles -1 are sup-
ported, preferably by means of stems or trun-

45 njeiis 5 projecting from the ends of the bas-
ets, as shown in Fig. III. The baskets are
adapted to receive the ' ottles of beer to be
pas/A'iirized, and they, with the chains, form
tly; endless carrier of the apparatus. The

50 e'.iains pass over a pair of upper sprocket-

wheels 6, behind a set of sprocket-wheels 7 T
at one end of the machine, and behind a pair
of sprocket-wheels 8 at the other end of the
machine, the sprocket-wheels bring secured
to shafts suitably journaled in the housing 1 55
or other support.

3 a represents guide-rails for directing the
movement of the chains.

9 represents a main water-supply tank that
communicates with a drip-floor 10 through 60
means of a pipe 11, the floor being inclined
upwardly in both directions from the center
of the machine, as shown in Fig. 1. The tank
9 is initially supplied with water through
means of a pipe 12, and the water in this tank 65
is heated and maintained at the proper tem-
perature for pasteurizing say 148 C Fahren-
heit through means of steam admitted to the
tank through a pipe 13 and a jet-pump 14,
such as is shown in Fig. VI of my Patent No. 70
607,770, dated July 19, 1898. The jet-pump
connects with the tank through means of a
lower pipe 15 and an upper pipe 16, the latter
preferably extending a considerable distance
across the tank, so that when the pump is 75
working there will be a circulation of water
from the upper part of the tank through the
pump and into the lower part of the tank.

17 represents a diaphragm- valve such as is
shown in Fig. VII of my Patent No. 701,622, 80
dated June 3, 1902, in the pipe 15 outwardly
beyond the pump 14. In order that this valve
17 may be automatically controlled to main-
tain a constant temperature of the water in
the tank 9, I provide the regulator shown in 85
Fig. V. The regulator connects with the dia-
phragm of the valve 17 by means of a pipe
18. The regulator consists of a cylinder 19,
secured to the wall of the tank 9 and having
a tube 20, that extends into the tank. With- g<>
in the tube 20 is a thcrmostatic bar or rod 21,
the inner end of which is made fast to the end
of the tube, as shown at 22, Fig. V. In the
outer end of the cylinder 19 is fitted a plug _':>,
into which is tapped a stem 24, having a port 95
25, that communicates with the pipe IS. The
inner end of the stem 24 forms the seat for a
valve 2(5 on the outer end of the thermostatic
rod 21.

27 is a compreased-air pipe tapped into the 100

767,960

plug '23 and which communicates with the in-
terior of the cylinder 19. When the tem-
perature in the tank 9 falls below a given
point- sa.v 148 Fahrenheit the bar 21 will
5 contract and open the valve 26. Compressed
air will then pass through the pipe '27, (which
is connected toa suitable compressed-air tank,
not shown,) through the stem 24,and through
the pipe 18 to the diaphragm-valve 17, thus

10 causing the valve to be opened and starting up
the jet-pump by the passage of steam through
the pipe 13. When the temperature in the
tank 9 is restored, the bar 21 will expand,
closing the valve 26, thus stopping the action

15 of the pump by shutting off the, steam in the
pipe 13. The stem 24 may be turned to ad-
just it inwardly or outwardly, so that the
valve 26 will close sooner or later, thus en-
abling the operator to provide for the exact

20 temperature desired in the tank 9.

1 make no claim as inventor to the con-
struction of .the regulator which I have de-
scribed, and any desired form of regulator
may be used.

25 30 represents a pipe communicating with
the supply-tank 9 and which extends to one
of the upper corners of the machine, where
it is provided with branches 31 and 32, that
are located over the bottle-carrier, as shown

30 in Fig. I. In the pipe 30 is a rotary pump
33 of any ordinary well-known construction,
driven by a belt 34 from a pulley on a driv-
ing-shaft 35. When the machine is in opera-
tion, the pump 33 operates continuously and

35 cpnducts water from the supply - tank 9
through the branch 32, from which it flows
into the passing baskets of the carrier. A
portion of the water passing through the pipe
30 escapes through the branch 31 of the pipe

40 except when this branch is closed by an auto-
matic diaphragm-valve 36, that corresponds
in construction and operation to the valve 17.
Water escaping through the branch 31 is de-
posited in the passing baskets of the carrier.

45 It will be noted that the carrier moves in an
upwardly direction toward the wheel 7 and as
it leaves the wheel moves in a downwardly
direction. The branch 31 of the pipe 30 de-
posits water into the baskets on the advance

50 side of the wheel 7, and the branch 32 deposits
water into the baskets on the other or retreat-
ing side of the wheel 7. The stems or trunnions
5 of the baskets are made hollow, as shown
in Fig. Ill, and they are connected together

55 b.V rowans of flexible pipes 38 and loose sleeves
39, the sleeves fitting loosely on the trunnions,
so as to be free to turn as the carrier passes
around the sprocket-wheels. The pipes may
either be made of flexible tubing, as shown at

60 A, Fig. 1 II, or may be made of plain telescop-
ing sections, as shown at B, or may be made
of sections joined by a stuffing-box union, as
shown at C. The trunnions of the baskets are
connected together alternately at opposite

65 ends of the baskets, as shown, so that water

entering one, end of each basket passes across
the same and leaves at the other end, thereby
producing a circulation of water through the
baskets. As the water enters the baskets
through the branch 31 of the pipe 30 it circu- 70
lates through the baskets, passing from one
to another until it reaches the lowest point,
which is at I), Fig. I, and will here overflow
into a catch-basin 40, from \\ iilch it passes to
the auxiliary tank 41 through a pipe 4'2, and 75
the water entering the baskets through the
branch 32 circulates from one basket to the
next until it reaches the lowest point in the
underrunning part of the carrier, which is at
E, Fig. I, and here the water overflows onto 80
the inclined floor 10, from where it passes into
the supply-tank 9 through the nipe 11. It
will thus be seen that while the bottles are
passing from the wheels 7 to the point E
there is a flow of water of the maximum tern- 85
perature of 148 constantly circulated around
them, and to prolong this period of exposure
of the beer in the bottles to the maximum
temperature I provide another pipe 43, that
extends from the tank 9 to a point at the rear 90
of the wheels 8. This pipe is provided with
a rotary pump 44, driven from the shaft 35 by
a belt 45. The pipe 43 deposits water into
the baskets, and this water circulates from one
basket to another to the point E, where it 95
overflows and passes back into the tank 9.

Extending from the auxiliary tank 41 to a
point near the supporting-wheel 6 of the car-
rier is a pipe 46, provided with a rotary pump
47, driven from the shaft 35 by a belt 48. 100
This pipe deposits water from the ta'nk 41 into
the baskets as they descend from the sup-
porting-wheel 6, and the water passes from
one basket to another until it reaches the low
point D of the carrier, where it overflows into 105
the catch-basin 40 and passes back into the
tank 41 through the pipe 42. This water pro-
vides for the initial warming of the beer, and
it is maintained at the desired temperature by
means of water passing from the tank 9 into no
the baskets through the branch pipe 31, which,
as stated, passes from one basket to another
until it reaches the point I"), where it over-
flows into the catch-basin and enters the tank
41. For automatically controlling the passage 115
of water through the branch pipe 31 I pro-
vide the diaphragm-valve 3(5, which is con-
nected by a pipe 49 to a regulator 50, located
in the tank 41. The construction and opera-
tion of this regulator is the same as that shown 1 26
in Fig. V, of which a description has been
given. It will thus be seen that the tempera-
ture of the water in the tank 41 is utilised
to control the valve 36 and admit water from
the maximum hot-water-supply tank 9 to regu- 125
late the heat of the attemperating or warming
water in the tank 41.

For the purpose of cooling the bottles of
beer while ^'ie carrier is passing from the
wheels 8 to he wheels 6 I provide the pipe 1301

767,080

46 with a branch 51, that terminates at a point
near the wheels 6 on the opposite side of the
wheels to the point where the attemperating-
water is discharged into the baskets, as seen
5 in Fig. I. This water circulates from one
basket to another and cools off the beer in the
bottles. It overflows from the baskets at
about the location of the wheels 8 as it is
caused to backnip by the flow of water from

10 pipe 43 into the baskets. The pipe 51 is pro-
vided with a diaphragm-valve 52 of the same
construction and operation as the valves 18
and 36. With this diaphragm-valve connects!
a compressed-air pipe 53, provided with a

15 valve 54, connected to a float 55, located in the
tank 41. When the water rises in the tank
41 after the machine has been started in op-
eration, the float opens the valve 54 and com-
pressed air passes to and opens the valve 52

20 in the pipe 51, thus permitting a flow of water
through the latter pipe for cooling the beer.
It is apparent that when the use of the ma-
chine is to be temporarily stopped or ^topped
for the time being and it is desired to re-

25 move all of the bottles from the baskets there
will be less water escaping from the baskets
at the point E than when the machine is in
full operation, this difference being equal to
the amount of displacement caused by thein-

30 troduction of fresh bottles into the baskets,
which has now been stopped or discontinued
owing to the fact that it is desired to empty
the machine. This diminished flow of water
into the tank 9 must be compensated for, for

35 the reason that the use of cooling-water is re-
quired for some time after the insertion of
bottles into the baskets has been discontinued.
To compensate for this diminished flow of
water, I employ a pipe 56, connected with a

40 water-main or other source of supply and
which is provided with a valve 57, connected
to a float 58, located in the tank 9. When
the machine is in full operation, this float is
held in its raised position and keeps the valve

45 57 closed. When the flow of water from the
baskets into the tank 9 is diminished by no
more bottles being placed in the baskets, the
falling of the water in the tank 9 allows the
float 58 to drop and open the valve 57, wbere-

5? upon a flow of water passes through the pipe
56 into the tank 41, thereby keeping up a sup-
ply of water in tank 41 for cooling purposes.
60 represents .an overflow - pipe through
which water can pass from the tank 9 and pre-
55 vent the overcharging of the tank in case this
condition should be likely to arise.

It is desirable to have the baskets drained of
water at the time that they reach the point
where the bottles are taken from the baskets.

60 To accomplish this, I provide each basket with
a hollow stem 61 (see Fig. VI) near its bottom,
upon which fits a sleeve 6 a , carrying a short
pipe 62. Just before the baskets reach the
wheels 6 these pipes come against a stationary

65 stop 63, (see Fig. I,) causing them to be turned

from an upwardly-inclined to a downwardly-
inclined position, so that the water will drain
from the baskets through the pipes and fall
upon the inclined floor 10, from where it passes
back into the tank 9 to be reused. As the 70
baskets pass over the wheels 6 they are emp-
tied and refilled with bottles, and as they are
passing to a point beneath the pipe 46 the
pipes 62 come against anot!n:r stationary stop
64 and are moved from a downwardly to an 75
upwardly inclined position, thus shutting off
the escape of water from the baskets.

It will be seen from the foregoing that the
bottles of beer are subjected to the action of
attemperating-water from the point where the 80
pipe 46 discharges to the point D of low ele-
vation and on up to the point where the car-
rier passes around the wheels 7, and from here
on the bottles are subjected to the maximum
temperature until they reach the back of 85
whieels 8, and from there on to the pipe 51
they are subjected to the action of the cooling-
water discharging from pipe 51. The bottles
are removed from the baskets with the beer
fully pasteurized at the side of the machine 9
where the pipe 51 is located,' and fresh bottles
are placed in the baskets on the side of the
wheels 6 where the pipe 46 is located.

By a machine thus constructed the beer is
attemperated, pasteurized, and cooled down 95
without the use of any tank and by the use of
water circulating from basket to basket while
the carrier is moving to bring the respective
baskets from the receiving to the discharge
side of the wheels 6. 100

I claim as my invention

1. In a pasteurizer, the combination of a
single tank for holding attemperating and
cooling water, a pump for conducting water
from said tank, a pipe connected to said pump 105
for attemperating the beer, another pipe con-
nected to said pump for cooling the beer, a
tank for holding water of maximum tempera-
ture, a pump for conducting water from the
last-mentioned tank through a pipe, and a car- 1 10
rier for moving the bottles past the discharge
ends of said pipes to receive water therefrom,
substantially as set forth.

2. In a pasteurizer, the combination of a
single tank for holding attemperating and 115
cooling water, a pump for conducting water
from said tank through a pipe for attemperat-
ing the beer and through another pipe for cool-
ing the beer, a tank for holding water of maxi-
mum temperature, a pump communicating 120
with the last-mentioned tank for conducting
water therefrom through a pipe located over
the first -mentioned pipe, diaphragm -valves
located in said pipes, a regulator located in the
first-mentioned tank and which is adapted to 125
control the flow of water through both of said
pipes, and a carrier for moving the bottles past
the discharge ends of said pipes to receive
water therefrom.

3. In a pasteurizer, the combination of a 13

767,960

single tank for holding attemperating and
cooling water, a tank for holding water of
maximum temperature, a pump communicat-
ing with each of said tanks, pipes communicat-
5 ing with said pumps for conducting water from
said tanks to attemperatc, pasteurize and cool
the beer, and a carrier for moving the bottles
past the discharge ends of said -pipes to receive
the water therefrom.

10 4. In a pasteurizer, the combination of a
single tank for holding attemperating and
cooling water, a pump for conducting water
from said tank through a pipe for attemperat-
ing the beer and through another pipe for

15 cooling the beer, a tank for holding water of
maximum temperature, a pump for conduct-
ing water from said tank through a pipe pro-
vided with a series of nozzles, and a carrier
for moving the bottles past the discharge ends

20 of said pipes to receive the water therefrom,
whereby the beer is attemperated, pasteurized
and cooled without having to be passed
through a tank containing liquid to effect the
different temperatures, substantially as set

25 forth.

5. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, and means
for discharging water into said baskets; said

30 baskets being connected together so that the
water will pass from one to another to a point
of lower travel of the carrier, substantially
as set forth.

6. In a pasteurizer, the combination of a
35 traveling carrier having baskets to receive the

bottles of beer to be pastuerized, means for
discharging attempt; rating - water into said
baskets, and means for discharging water of
maximum temperature into said baskets; said
40 bfu-kets being connected together so that the
water will pass from one to another, substan-
tially as and for the purpose set forth.

7. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the

45 bottles of beer to be pasteurized, means for
discharging attemperating- water into said
baskets at a point beneath which the carrier
moves in a downwardly direction, and means
for discharging water of maximum tempera-

50 ture into said baskets at a point to which the
carrier moves in an upwardly direction and
from which it moves in a downwardly direc-
tion; said backets being connected together
so that the water passes from one to another

55 to points of lowest travel of the carrier, sub-
stantially as set forth.

8. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, means for

60 discharging attemperating- water into said
baskels at a point front which the carrier
moves in a downwardly direction, means for
discharging water of maximum temperature
into said baskets at a point toward which the

65 carrier moves in an upwardly direction and

from which it moves in a downwardly direc-
tion, and flexible tubes forming communica-
tion between said baskets so that the water
will pass from one to another, substantially as
and for the purpose set forth. 70

9. In a pasteurizer, the combination of a
traveling carrier having baskets adapted to
receive the bottles of beer to be pasteurized,
means for discharging attemperating-water
into said baskets at a point from which the 75
carrier moves in a downwardly direction, and
means for discharging water of maximum
temperature into said baskets at another point
from which the carrier moves in a down-
wardly direction; said baskets being connect- 80

j ed together so that the water will pass from
one to another, substantially as set forth.

10. In a pasteurizer, the combination of a
traveling carrier having baskets adapted to
receive the bottles of beer to be pasteurized, 85

! and means for discharging water of maximum
temperature into said baskets at a point from
which the carrier moves in a downwardly di-
rection ; said baskets being connected together
alternately at opposite ends so that the water 90
will circulate through said baskets and pass
from one to another, substantially as set
forth.

11. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the 95
bottles of beer to be pasteurized, means for
discharging water of maximum temperature
into said baskets at a point from which the
carrier moves in a downwardly direction, and
flexible tubes connecting said baskets together 100
alternately at opposite ends so that the water
will circulate through said baskets from one

to another to the point of lowest travel of the
carrier, substantially as set forth.

12. In a pasteurizer, the combination of a 105
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, means for
discharging attemperating - water into said
baskets at a point from which the carrier
moves in a downwardly direction, means for no
discharging water of maximum temperature
into said baskets at a point toward which the
carrier moves in an upwardly direction and
from which it moves in a downwardly direc-
tion, and a catch-basin located between said 115
two points of water-niischarge; said baskets
being connected together so that water will
pass from one to another, substantially as set
forth.

13. In a pasteurizer, the combination of a 120
traveling carrier having baskets to receive the

| bottles of beer to be pasteurized, means for
discharging attemperating - water into said
baskets at a point from which the carrier
moves in a downwardly direction, means for 125
discharging water into said baskets at a' point
toward which the carrier moves in an up-
wardly direction and from which it moves in a
downwardly direction, a catch-basin located
between said two points of water-d ischarge, an 130

767,960

inclined floor benealh~saicr carrier, and a tank
communicating with said inclined floor; said
baskets being connected together so that the
water will pass from one to another to the
5 point of lowest travel of the carrier, sub-
stantially as set forth.

14. In a pasteurixer, the combination of a
traveling carrier having baskets adapted to
receive the bottles of beer to be pasteurized,

10 an inclined floor located beneath said carrier,
a tank communicating with said floor, means
for heating the water in said tank, and means
for conducting the water from said tank and
discharging it into the baskets at a point from

15 which the carrier moves in a downwardly di-
rection; said baskets being connected together
so that the water will pass from one to an-
other to the point of lowest travel of the car-
rier, substantially as set forth.

20 15. In a pasteurizer, the combination of a
traveling carrier having baskets to receive
the bottles of beer to be pasteurized, a sup-
ply-tank, means for heating water in the sup-
ply-tank, and means for conducting water

<*5 from said tank and discharging' it into said
baskets at a point from w-!>lch the carrier
moves in a downwardly dire ;tion; said bas-
kets being connected together so that tbe wa-
ter will pass from one to another, substan-

3 tially as set forth.

16. In a pasteurizer, the combination of a
traveling carrier having baskets adapted to
receive the bottles of beer to be pasteurized,
a supply-tank, means for heating water in the

35 tank, means for conducting w^teT^froTrr-fche-
tank and discharging it into said baskets at
one end of the machine at a point from which
the carrier moves in a downwardly direction,
and means for conducting water from the

40 tank and discharging it into the baskets at a
point toward which "the carrier moves in an
upwardl.y_direction; said baskets being con-
nected liSgether so that the water will pass
from one to another to the point of lowest

45 travel 4 of the carrier, substantially as set forth.
t 17. In a pasteurizer, the combination of a
traveling carrier having baskets to receive
the bottles of beer to be pasteurized, a sup-
ply-tank pro.vided with means for heating the

5 water, a pipe for conducting the water from
sftid tankand which is provided with branches,
*ne of which discharges water into the bas-
kets at a point from which the carrier moves
fa a downwardly direction and the other of

5^ , \vhich discharges water into the baskets at a
point toward which the carrier moves in an
upwardly direction; said baskets being con-

/ nectcd together so that the water will pass
from one to another, substantially as set forth.

60 18; In a pasteurizer,- the combination of a
traveling carrier having baskets to receive
the bottles of beer to be pasteurized, means
for discharging aitemperating-water into said
baskets at a ixjint from which the carrier

65 moves in a downwardly direction, connections

between said baskets whereby the water is
allowed to pass from one to another to a point
from which the carrier moves in an upwardly
direction where it overflows, a tank adapted
to receive the overflow water, a pipe for dis- 7
charging water of maximum temperature into
said baskets at a point toward which the car-
rier moves in an upwardly direction, a dia-
phragm-valve located in said pipe, and a tem-
perature-regulator located in said tank and 75
adapted to control said valve, substantially as
and for the purpose set forth.

19. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, an auxiliary 80
tank, a pipe adapted to conduct attemperat-
ing-water from said tank and deposit it into
the baskets at a point from which the carrier
moves in a downwardly direction, a supply-
tank provided with means for heating the wa- 85
ter to a maximum temperature, a pipe for Con-
ducting water from the last-mentioned tank
and depositing it into the baskets at a point
toward which the carrier moves in an up-
wardly direction, a diaphragm- valve located 99
in the last-mentioned pipe, and a regulator lo-
cated'in said auxiliary tank, and which is adapt-
ed-to operate said valve; said baskets being
connected together so that the water will pass
from one to another to the point of lowest 95
travel of said carrier between said two points

of water -discharge, where it overflows and
passes to said auxiliary tank, substantially as
set forth.

20. Inja pasteurizer, the combination of a i
traveling carrier having-baskets-adapted to re-
ceive the bottles of beer to be .pasteurized, an
auxiliary tank, and means for conducting wa-
ter from said tank and discharging it into said
baskets on the receiving side of the machine to !05
attemperate the beer and on the discharge side

of the machine for cooling the beer; said bas-
kets being connected together so that the wa-
ter will pass, from one to another, substan-
tially as set forth, no

21. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, an auxiliary
tank, a pipe f or cond acting water from said tank
and discharging it on the receiving side of the i>5
machine to attemperate the beer and on the
discharge side of the machine for cooling the
beer, a diaphragm- valve located in the branch

of the pipe that leads to the discharge side of
the machine, a float in said tank, and a com- 120
pressed -air pipe connecting with said dia-
phragm-valve and which is provided with a
valve adapted to be operated by said float;
said baskets being connected together so that
the water will paas from one to another, sub- X S
stantially as and for the purpose set forth.
* 22. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, means for
discharging attempera ting- water in to said bas- 130

767,960

'kets at' a point from which the carrier moves
in a downwardly direction, means for dis-
charging water of maximum temperature into
said baskets at a point from which the car-
5 rier moves in a downwardly direction, and
means for discharging cooling-water into said
baskets at a point toward which the carrier
moves in an upwardly direction; said baskets
being connected together so that the water

10 will pass from one to another, substantially
as set forth.

23. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the
bottles of beer to be pasteurized, means for

15 discharging attemfSerating - water into said
baskets at r point from which the carrier moves
in a downwardly direction, means for dis-
charging water of maximum temperature into
said baskets at a point from which the carrier

20 moves in a downwardly direction, means for
discharging water of maximum temperature
into said baskets at a point toward which the
carrier moves in an upwardly direction, and
means for discharging cooling-water into said

25 baskets at a point toward which the carrkr
moves in an upwardly direction; said baskets
being connected together so that the water
will pass from one to another substantially as
set forth,

30 24. In a pasteurizer, the combination of a
traveling carrier having baskets adapted to re-
ceive the bottles of beer to be pasteurized, a
supply-tank, an auxiliary tank, means for con-
ducting water of maximum temperature from

3Jj said supply-tank and discharging it into said
baskets at a point from whieh the carrier moves
in a downwardly direction, means for conduct-
ing cooling-water from said auxiliary tank and

discharging it into the baskets at a point
toward which the carrier moves in an upwardly 40
direction, si water-pipe 56 communicating with
said auxiliary tank, and a float located in said
supply-tank and connected to a valve in said
water-pipe to open said valve when the water
in the supply-tank falls beneath its normal 45
level; said baskets being connected together
so that the water will pass from one to another,
substantially as set forth.

25. In a pasteurizer, the combination of a
traveling carrier having baskets to receive the 50
bottles of beer to be pasteurized, means for
discharging water of maximum temperature
into said baskets at a point from which the
carrier moves in a downwardly direction,
means for connecting the baskets together so 55
that the water will pass from one to another,
and for emptying said baskets consisting of
pipes communicating with the lower parts of
the baskets adapted to engage stops on the de-
livery side of the machine to drain the baskets 60
and on the receiving side of the machine to
close the baskets, substantially as set forth.

26. In a pasteurizer, the combination of a
series of bottle - receptacles, means for dis-
charging water into the receptacles and means 65
for moving the bottle - receptacles past the
point of water-discharge; said receptacles be-
ing connected together so that water will pass
from one to another to effect respectively the
attemperating, maximum heating, and cool- 70
ing of the beer, substantially as set forth.

WILLIAM J. litPF.

In presence of

(iKKIIAHl) (i. AUKN'DS,

FRANK A. Ltrisuu.

Tcu

No. 767,961, PATENTED AUG. 16, 1904.

W. J. RUFF.
PASTEURIZER.

APPLICATION FILED APE. 34, 1903. BEHEWED DEO. 16. 1903.
10 MODEL. 3 SHEETS-SHEET 1.

No. 767,961. PATENTED AUG. 16, 1904

W. J. RUFF.
PASTEURIZER.

APPLICATION FILED APE. 24, 1903. REHEWED DEO. 18, 1OS.

NO MOBIL.

8 SBEETft-tEBC'!

No. 767,961.

NO MODEL

PATENTED AUli. 16, 1904.

W. J. RUFF.
PASTEURIZER.

ArtWUTIOH FILED APK. 24, 1803. BEHEWED DEO. 16, 1B03.

3 SHEETS-SHEET 3.

No. 767,961.

Patented August 16, 1004.

UNITED STATES PATENT OFFICE.

WILLIAM,!. RUFF, OF QU1NCY, ILLINOIS.

PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 767,961, dated August 16, 1904.

Application filed April 24,1903, Renewed December 16, 1903. Serial No. 185,448. 'No model.).

To nil, ivhrnn it m,ti,ij concern:

Be it known that I, WIU.IAM J. RUFF, a citi-
zen of the United States, residing in Quinc.y,
in the county of Adams and State of .Illinois,
5 have in vented certain new and useful Improve-
ments in Pasteurizers, of which the following
is a full, clear, arid -exact description, refer-
ence being had to the accompanying drawings,
forming part of this specification.

10 The object of my present invention is to
produce a pasteurizer wherein the bottles of
beer are submerged in a water-bath during the
time that they are subjected to the maximum
temperature, while the preliminary heating

15 and final cooling of the beer is effected with-
out having the bottles submerged in the bath,
the. result being that a comparatively small
amount of water is necessary to accomplish
the work of pasteurization.

20 My invention consists in features of novelty
hereinafter fully described, and pointed out
in the claims.

Figure I is aside elevation illustrating my
invention, the tank being shown in vertical
25 section. Fig. J I is a side elevation, the auxil-
iary tank being shown in vertical section.
Fig. Ill is an enlarged detail .section taken on
line III III, Fig. 1, and illustrating one of
the stop-arms that act to turn the drain-pipes

30 of the .baskets or receptacles. Fig. IV is an
enlarged detail section taken on line IV IV,
Fig. II. Fig. V is an enlarged detail top view,
part in section, showing a portion of the end-
less carrier. Fig. VI is a detail side view of

35 the carrier. Fig. VII is an enlarged longi-
tudinal section showing one of the regulators.
Fig. VIII is a section taken on line VI II VIII,
Fig. VI, and showing part of one of the bas-
kets or receptacles and its drain-pipe.

40 In all pasteurizers it is necessary to attem-
I ic rate or warm the beer before it is submit-
ted to the maximum temperature, and it is
also necessary locool the buttles off after they
leuve the maximum temperature before they

45 are subjected to the outside atmosphere.

The object of my invention is to (-(instruct
a machine wherein the bottles are submerged
in a bath of maximum temperature, while the
preliminary heating is effected before the bot-

$o tics enter this bath, and the final cooling is ef-

fected after the bottles leave this bath, the
result beingthataconiparati vely small amount
of water is needed to effect the pasteurization
of the beer.

Referring to the drawings, 1 represents a 55
tank which may be of any desired si/c and
which has a top extension, through which the, .
carrier passes, to permit the bottles to be
placed in their baskets or receptacles and to
be removed therefrom, the bottles -being in- <io
serted at A and removed from the Carrier at
1$. The carrier consists of a pair of endless
chains 3, between which the bottle-containing
baskets or receptacles 4 are placed and to
which the baskets are pi vo tally connected, 65
preferably by means of stems or trunnions 7>,
that project from the ends of the baskets, as
shown in Fig. V. The chains puss over a
pair of upper sprocket-wheels G behind a set
of sprocket-wheels 78 at one end of the ma- 70
chine and behind a pair of sprocketrwheota
9 at the other end of .the machine, the sprocket-
wheels being secured to shafts 10, suitably
journaled in the tank 1.

11 represents guide-rails for directing the 75
movement of the carrier.

The tank 1 is supplied with water of suf-
liqicnt depth to cover the underi-uiming part
of the carrier, as seen in Fig. I, the water be-
ing supplied through means of a pipe 12. 13 80
represents an overflow-pipe to be used in case
of too .much water being let into the tank.
This water in the lower part of the tank 1 is
heated and maintained at the proper maxi-
mum temperature for pasteurizing the beer 85
(say at 148 Fahrenheit) through means of
steam admitted to the tank through a pipe 14
and a jet-pump 15, such as is shown in Fig.
VI of my Patent No. 607,77(5, dated July 1!),
1898. The jet-pump connects with the tank 90
through means of a lower pipe 1*5 ami an up-
per pipe 17, the pipe 17 being preferably ex-
tended to the far end of the tank from the
pump 15. When the pump is working, there
will be a circulation of water from the, upper 95
part of the Ixxly of .water in the tank through
the pump and into the lower part of the body
of water.

18 represents a diaphragm-valve (such as.js
shown in Fig. VII of my Patent No. T01,6& 100

767,961

dated June 3, 1902) in the pipe 16 outwardly
beyond the pump 15. In order that this
valve 18 may be' automatically controlled to
maintain a constant temperature of the water
5 in the tank 1, I provide tfie regulator shown
in Fig. VII. The regulator connects with
the diaphragm of the valve 18 by means of a
pipe 19. The regulator consists of a cylinder
20, secured to the wall of the tank 1 and hav-

10 ing a tube 21, that extends into the tank.
Within the tube 21 is a thermostatic bar or
rod 22, the inner end of whicty is made fast
to the end of the tube, us shown at 23, Fig.
VII. In the outer end of the 'cylinder 20 is

15 fitted a plug 24, into which is tapped a stem
25, having a part 26, that communicates with
the pipe 19. The inner end of the stem 25
forms the scat of a valve 27 on the outer end
of the thermostatic bar 22.

20 28 is a compressed-air pipe tapped into the
plug 24 and which communicates with the in-
terior of the cylinder '20. When the temper-
ature in the tank 1 falls below a given point,
(say 148 Fahrenheit,) the bar 22 will contract

25 and open the valve 27. Compressed air will
then pass through the pipe 28, which is con-
nected to a suitable compressed-air tank (not
shown) through the stem 25 and through the
pipe 19 to the diaphragm-valve 18, thuscaus-

30 ing the valve to'be opened and starting up the
jet-pump by the passage of steam through the
t>ipe 14. When the temperature in the tank
1 is restored, the bar 22 will expand, closing
the valve 27, thus stopping the action of the

35 pump by shutting off the steam in the pipe
14. The stem 25 may be turned to adjust it
inwardly or outwardly, so that the valve 27
will close sooner or later, thus enabling the
operator to provide for the exact temperature

40 desired in the tank 1.

I make no claim as inventor to the construc-
tion of the regulator which I have described,
and any desired form of regulator may be
used.

45 30 represents a pipe communicating with
the tank 1 below the water-level ,and which
extends to one of the upper corners of the
machine, where it is provided with branches
31 32, that are located over the bo.ti : le.-caTrier,

50 as shown in Fig. I. In the pipe tJO is a ro-
tary pump 33 of any ordinary well-known con-
struction, driven, by a belt 34 from a pulley
on a shaft 35. When the machine is in op-
eration, the pump 33 operates continuously

55 and conducts water from the lower part of

tank 1 through the branch 32 of the pipe 30,

from which it flows into the passing baskets

of the carrier. A portion of the water pass-

''ing through the pipe 30 escapes through the

60 branch 31 of the pipe except when this branch
is closed by an automatic diaphragm-valve 36,
that corresponds in construction and opera-
tion to the valve 18. Water escaping through
the branch 31 is deposited in the passing

55 baskets of the carrier. It will be noted that

the carrrier moves in a.) upwardly direction
toward the wheels 7 and as it leaves the wheels
moves in a downwardly direction. The brunch
31 of the pipe 30 deposits water into the bas-
kets on the advance side of the wheels 7, and 70
the branch 32 deposits water into the baskets
on the other or retreating side of the wheels
7. The stems or trunnions of the baskets are
made hollow, as shown in Fig. V, and they
are connected together by means of flexible 75
pipe 38 and loose sleeves 39, the sleeves fit-
ting loosely on the trunnions, so as to be free to
turn as the carrier passes around the sprocket-,
wheels. The pipes may either be made of
flexible tubing, as shown at C, Fig. V, or be 80
made of plain telescoping sections, as shown
at I), or may be made of sections joined by a
stuffing-box union, as shown at E. The trun-
nions of the baskets are connected together
alternately at opposite ends of the baskets, as 85
shown, so that the water entering one end of
each basket passes across the same and leaves
at the other end, thereby. producing a circu-
lation of water through the. baskets. As the
water enters.,the baskets through the branch 90
31 of the pipe 30 it circulates through the
baskets, passing from one to another until it
reaches the low point, which is at F, and will
here overflow into a catch-basin 40, from which
it passes to the auxiliary tank 41 through a 95
pipe 42, and the water entering the baskets
through the branch 32 circulates from one
basket to the next until it reaches the lowest
part in the undcrrunning part of the carrier,
where it mingles with the water in the lower 100
part of the tank 1. It will thus be seer that
while the baskets are passing from the wheels
7 to the water-bath in the bottom of the tank
the bottles therein are subjected to the action
of hot water, which is constantly circulated 105
around them, and while the Ims!;;'!* arc pass-
ing through the bath they am ;i!i ; uo time sub-
jected to the water of maximum ti-uipe.rature,
so that by the time the baskets iv.K-h the wheels
9 the beer has become thoroughly jiusteuri/ed. no
Extending from the auxiliary tank 41 to a
point near the supporting-wheels 6 of th<> car-
rier is a ;>ipe4t>, provided with a rotary pump
47, driven from the shaft ;>5 by a belt 4fri. This
pipe deposits water from the tank 41 into the ' 1 5
baskets as they descend from the supporting*
wheels 6, and the. water p;iS'-t;s 1'com one basket
to another until it reaches tin' io\v iint F of
the carrier, where it overflow?, into the catch-
basin 40 and passes back into the tank 41 z=>
through the pipe 42. This water provides for .
the initial warming of the beer, and it is main-
tained at the desired temperature by means of
! water passing from the tank I into the baskets
through the branch pipe 81, which, us stilted. '25
passes from one basket to another until it
reaches the point F, where it overflows into
] the catch-basin and enters the tank 41. For
I automatically controlling the passage, of water
i through the branch pipe 31 1 provide the dia- 13

767,961

Mh e H'v, which isconnected by a pipe
4it to :i regulator 50, located in the, tank 41.
Tie ROM .'i ii'-.tion anil operation of this regu-
lator : lise vianie as that shown in Fig. VII, of
uhi'ii :! description has been given.. It will
thii- be -ecu that tin; temperature of the water
in llic lank 41 is utilized to control the valve
:}'> anil to admit water from the tank Itoregu-
Inu- the temperature of the attemperating or
warming \\ater. in the tank 4h

For the purpose of cooling the bottles of
hen- \vhili: the. carrier passes from the wheels
It to the w -la-els 6 1 provide the pipe 4(5 with
a braneii 51. that terminates at a point near
the wheels '6 on the opposite, side of the
\\hceK to the point where the attemperating-
\vater is discharjied into the baskets, as seen
in Fig. I. This water circulates from one
bask"t to another and cools off the beer in the
bottli.--;. It overflows from the baskets at
fth.->i:! th;- surface of the water in the tank 1.
The pipr- .">! is provided with a diaphragm-
valve ->~2 of the same construction ami opera-
tion as the valves 18 and 36. With this dia-
phragm-valve connects a compressed-air pipe
.'.:;. provided with a valve .~>4, connected to a
float ,">.">. located in the lank 41. When the
water ri.se-> in the tank 41 after the machine
has lieen started in operation, the float opens
live '< :'i><) compressed air passes to and
(.pefis the valvr: .VJ in the pipe 51, thus per-
ing a flow of water through the latter
pipe, to cool the beer.

Jt is apparent that when the use of the ma-
chine is to be temporarily stopped or stopped
I'or a t'ltx- being and it is desired to remove
ail :>f the bottles from the baskets that there
wiii be iess water escaping from the baskets
til the point F than when the machine i.s in
full operation, this difference being equal to
the ai'ioimt of displacement caused by (be in-
troduction of fresh bottles into the baskets,
li hiu now Ijeen stopped or discontinued,
owing to (.he, fact that, it is desired to empty
the machine. This diminished flow of water
into I.! iv 1 ttink -11 must be compensated for,
for tl>e reason that the use of cooling-water
is re'iuired for some time after the insertion
of bottles into the baskets has been discon-
r;l. To compensate for this diminished
fto v of water. I employ a pipe 56, connected
with a water-main or other source of supply
ami which is provided with a valve 57, con-
nected (M a float 58, located on the surface of
the water in the lank 1. When -the machine
is in t'uli operation, the float Is held in its
raised position and keeps the valve 57 closed.
When the flow of water from the baskets into
;nnk 1 is diminished by no more bolt^-s
> in the baskets, the fall of the
or in the tank allows the float 58 to drop
open the ralve 57, whereupon a floxv of
*r passes through the pipe 56 into the
: 41, thereby keeping up a supply of water
in the tank 41 for cooling purp<

It is desirable to have the baskets- drarned
of water at the, time that they reach the point .
where the bottles are, taken from the baskets.
To accomplish this. I provide each basket with
a hollow stem 61 (sec; Fig. VI II) near its bot- 70
torn, upon which fits a sleeve 61", carrying a
short pipe 62. Just before the baskets reach
the wheels 6 these pipes come against a sta-
tionary stop-arm 63, (see Figs. I and III,)
causing them to be turned from an upwardly- 75
inclined to a downwardly-inclined position,
so that the water will drain from the baskets
through the pipe 62 and fall into the tank I.
As the baskets pass over the wheels 6 they
are emptied and refilled with bottles, and as 80
they are passing to a point beneath the. pipe
46 the pipes 62 come against another station-
ary stop-arm 64 (the same as the stop 68)
and are moved from a downwardly-inclined
to an upwardly-inclined position, thus shut- 85
ting, off the escape of water from the baskets.

65 represents a baffle-plate placed in the
tank 1 over the underrunning portion of the
carrier for the purpose of deflecting pieces of
broken glass in case any of the bottles explode, 90
such as sometimes happens.

In a machine thus constructed the beer is
attemper a ted, submitted to a bath of water of
maximum temperature, and cooled, all with
the use of a very small amount of water as 95.
compared with what is ordinarily required
where the beer is attemperated, submitted to
the' maximum temperature, and cooled all in
a bath of water.

J claim as my invention 100

1. In a pasteuri/.er, the combination of a
tank, a carrier located .within the tank and
having baskets connected together so that wa-
ter will pass from one to another, and sprocket-
wheels supporting the carrier; the'underrun- ro5
riing part only of said carrier being submerged

in water contained by the tank, substantially
as set forth.

2. In a pasteurizer, the combination of a
tank, an endless carrier located within the uo
tank, sprocket-wheels for supporting the car-
rier, and means for conducting water from one
basket of; the carrier to another; the undcr-
running part only of said carrier being sub-
merged in water, substantially as set forth. 1 15

3. In a pasteurizer, the combination of a
tank, an endless carrier located within the
tanlc, and the baskets of which arc connected
together so that water will pass from one, to
another, means for conducting water from the 1 20
lower part of the tank and discharging it into

the baskets at the upper part of the carrier,
and sprocket-wheels over which the carrier
passes; the underrunning part only of said
carrier being submerged in water, substan- 125
tially as set forth.

4. In a pasteurizer, the combination of a
lank, an endless carrier located within the
tank, and the baskets of which are connected
together so that water will pass from one to 130

767,961

another, means for discharging water into
the baskets at the upper part of the carrier,
and a baffle-plate located above the under-
running part of the carrier; the underrunning
5 part of the carrier only being located in a wa-
ter-bath, substantially as set forth.

5. In a pasteurizer, the combination of a
tank, and an endless carrier located within
the tank and having bottle-receiving baskets;

the underrunning part only of the carrier be-
ingsubmerged in water, ands&id baskets being
connected together so that water will pass from
one to another, substantially as set forth.

WILLIAM J. RUFF.

In presence of

GERHARD G. ARENDS,
JOHN L. DUKER.

No. 767,962. PATENTED AUG. 16, 1904.

W. J. RUFF.
PASTEURIZER.

APPLICATION FILED AUG. 10, 1903.
NO MODEL. 3 SHEETS SHEET 1.

No. 767,962.

NO MODEL.

PATENTED AUG. 16, 1904.
W. J. RUFF.
PASTEURIZER.

APPLICATION PILED AUG. 10, 1903.

3 SHEETS-SHEET 2.

No. 767,962.

NO MODEL.

PATENTED AUG. 16, 1904.
W. J. BUFF.
PASTEURIZER.

APPLICATION FILED AUG. 10, 1903.

3 SHEETS -SHEET 3.

No. 767,962.

Patented August 16, 1904.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS.
PASTEURIZER.

SPECIFICATION forming part of Letters Patent No. 767,962, dated August 16, 19O4.

Original applications filed February 13, 1903, Serial No. 143,177, and April 24, 1903, Senal No. 154,111, Divided and this application

filed August 10, 1903. Serial No. 168,898. (Ho model.) '

To all whom it may concern:

Be it known that I, WILLIAM J. RUFF, a citi-
zen of the United States, residing in Quincy,
in the county of Adams and State of Illinois,
5 have invented certain new and useful Improve-
ments in Pasteurizers^of which the following
is a full, clear, and exact description, refer-
ence being had to the accompanying drawings,
forming part of this specification.

10 My present invention relates to a machine
for pasteurizing beer, &c. , and belongs to the
same class of machines as those shown and
described in my United States applications for
patents filed February 13, 1903, Serial No.

15 143, 177,and April 24, 1903, Serial No. 154,111.
My present invention -consists in features
of novelty hereinafter fully described, and
pointed out in the claims.

Figure I is a side view of my improved ma-

20 chine with the housing and tanks in vertical
section. Fig. II is a side elevation. Fig. Ill
is a detail vertical section showing part of
one of the bottle-containing baskets and its
drain-pipe. Fig. IV is a section taken on

25 line IV IV, Fig. III. Fig. V is a horizontal
section taken on line V V, Fig. III. Fig. VI
is a detail section showing part of the attem-
peratingand cooling tank and its supply-pipe.
Fig. VII is a detail top view showing a modi-

30 fication. Fig. VIII is a vertical section taken
on line VIII VIII, Fig. VII. Fig. IX is a
section taken on line IX IX, Fig. VTII. Fig.

X is a section showing the regulator. Fig.

XI is a section showing one of the diaphragm-
35 valves. Fig. XII is a view similar to Fig.

XI, shewing another of the diaphragm- valves.
Referring to the drawings, i represents a
tank for holding the attemperating and cool-
ing water, and 2 is a tank for holding water

40 of maximum temperature. Fitting over these
tanks and extending into the latter is a hous-
ing or hood 3, thereby forming a leg or space
4, in which the beer is attemperated, a leg or
space 5, in which the beer is heated to and

45 for a sufficient length of time retained at a
maximum temperature, and a leg or space 6,
in which the beer is cooled. The bottles of
be are conducted through these legs by
iiv .as of a carrier composed of endless chains"

7, supported by sprocket-wheels 8 and be- 5
tween which are the bottle-containing baskets
9, that are pivotally connected to the chains,,
so as to always maintain a horizontal position.
The beer to be pasteurized is placed in the
baskets at A, the carrier moving in the direc- 55
tion of the arrow, Fig. I. The carrier is
driven by any suitable form of motor (not
shown) connected up to the shaft of one of
the sprocket-wheels 8. Communicating with
the tank 1 is a rotary pump 10, from which 6c
extends a pipe 11, having a branch 12 for dis-
charging attemperating-water into the baskets
9 in advance of the introduction of. the water
of maximum temperature and a branch 13
for discharging codling-water into the baskets 65
after the bottles have been submitted to the
action of the water of maximum temperature.
In the pipe 12 is a diaphragm- valve 14, (see Fig.
XI, ) such as is shown in my Patent No. 701, 622,
dated June 3, 1 902. The air-supply pipe 15 of 7
the diaphragm-valve communicates with a reg-
ulator 16, located in the tank 1. Theregulator
i is shown in Fig. X and consists of a cylinder
17, secured to one wall of the tank 1 and hav-
ing a tube 18, that extends into the tank. 75
Within the tube* 18 is a thermostatic bar or
rod 19, the inner end of which is made fast
to the end of the tube 18. In the outer end
of the cylinder 17 is fitted a plug 20, into
which is tapped a stem 21, having a port 22, 80
that communicates with the pipe 15. The
inner end of the stem 21 forms the seat for a
valve 23 on the outer end of the thermostatic
rod 19.

24 is a compressed-air pipe tapped into the 85
plug 20 and which communicates with the in-
terior of the cylinder 17.

When the temperature in the tank 1 falls
below a given point say 90 Fahrenheit
the bar 19 will contract and open the valve 90
23. Compressed air will then pass through
the pipe 24, which is connected' to a suitable
compressed-air tank, (not shown, ) through the
stem 21, and through the pipe 15 to the dia-
phragm-valve 14, thus -causing the valve to 95
be closed and shutting off the flow of water
from the pump 10 through a pipe 12 into the
baskets 9. When the temperature of the

767,962

water in the tank 1 rises above the desired
temperature, the valve 23 closes again, thus
permitting the flow of water th rough the valve
14 and pipe 12 into the baskets 9. As the
5 baskets become nearly tilled with water they
overflow back into the tank 1 that is, so long
as they are passing through the leg 4. This
overflow is from basket to basket and is per-
mitted by means of a double -legged pipe,

10 (shown in Figs. Ill and IV,) and which con-
sists of a leg 33, communicating at bottom
with the basket with which it is pi votally con-
nected and at top with a leg 33% having a dis-
charge-opening 37, that terminates beneath

15 the basket, so as to direct the water into the
basket beneath.

28 represents a rotary pump communicat-
ing with the tank 2 and from which a pipe 29
extends to the top of the machine, where it is

20 provided with branches 30, having nozzles 31
for discharging hot water into the baskets.
The left-hand nozzle 31 is located in the up-
per part of the leg 4, and this nozzle is pro-
vided with a diaphragm-valve 32, correspond-

25 ing to the valve 14, except that it is held open
by the compressed-air pressure instead of be-
ing closed by the compressed-air pressure, so
that when the valve 14 is closed the valve 32
is open, and vice versa, the result being that

30 when the water in the tank 1 falls belc w the de-
sired temperature the valve 32 will be opened
and hot water will pass through the baskets
in the leg 4 into the tank 1, and thus restore
the temperature in the tank. As soon as the

35 water rises above the desired temperature
again the valve 32 will be closed and the valve
14 opened, and thus the cooling of the water
caused by attemperating the cold beer is con-
stantly counteracted by hot water passing

40 from the tank 2 through. the diaphragm-valve
32, the result being that the water in the
tank 1 is maintained at approximately a uni-
form temperature at all times.
As the carrier is passing through the leg 5

45 the beer is submitted to the action of the
water of maximum temperature which over-
flows from the baskets through the conduits
33 33" back into the tank 2, where it is main-
tained at the maximum temperature in any

50 suitable way as, for instance, by means of a
steam-jet 60, (see Fig. II,) located in a pipe
61, that connects the two ends of the tank to-
gether. In the pipe 2 of the jet-pump is a
diaphragm- valve 63, corresponding to the

55 valve 14, and connecting with the diaphragm-
valve is a regulator 54, corresponding to the
regulator 16. When the water falls beneath
the j>oint desired say 148' : Fahn nheit the
regulator 64 will open the valve 63, admitting

60- steam to the tank through the pipe 61. As
the carrier is passing up through the leg 6 the i
beer is submitted to the action of cooling-
water deposited in the baskets through the
pipe 13, which, as stated, communicates with

65 the pump 10, that is located in the tank 1,

and the bottles are thus gradually cooled
down before being exposed to the atmosphere.
As the baskets leave the top of the log 6 the
water commences draining therefrom into the
baskets beneath, this being effected through 70
means of the swiveled double-legged pipes 33.
(See Figs. Ill and IV.) These pipes are con-
nected to the lower portions of the baskets, as
shown in Figs. Ill and V, and they are slowly
turned into a horizontal position by coming 75
against a pin 36. (See Fig. I.) As they are
turned the water flows from their lower, ex-
tended ends 37 and is discharged inter the
baskets beneath and finally back into the tank
2. The bottles are thus gradually cooled 80
down as they move upwardly through the log
6. When the carrier. is moving downwardly
from the sprocket-wheel that is located over
the leg 6, t^e baskets are empty of water, so
that the beer can be removed about the point 85
B. Beneath this point there is located another
stationary pin 38, against which the pipes 33
impinge and are turned back to their up-
wardly-inclined positions, so that the baskets
are ready to take and hold water again when 90
they reach the point A.

Any loss of water in the tanks is restored
through pipes 40, provided with valves 41, to
which are connected floats 42, -located within
the tanks. (See Figs. I and VI.) When 95
the water falls beneath the desired level, the
floats will by descending open the valves 41,
thus permitting a flow of water into the tanks
from the pipes 40, which are connected with
any suitable source of water-supply. 100

54 represents stationary rails for gui'ding
the endless chains of the carrier where they are
deflected in the course of their travel.

In Figs. VII, VIII, and IX, I have shown
a modification of the double-legged pipe 33 -105
33% which consists in locating a fixed water-
conduit at one end of the baskets, which con-
duit consists of a leg 25, communicating with
the lower part of the basket and at top with
a leg 26, having a lower extension 27, that no
terminates beneath the basket. This conduit
permits the overflow of the water from the
basket, and to discharge the water from the
baskets (whicli in the other form is effected
by the turningof the pipe 3333% as described) 1 15
I employ a valve 27% which is normally held
to its seat by a spring 27''. The stem of the
valve projects some distance beyond the bas-
ket and is adapted to come against a suitable
stationary pin to effect the opening of the 1 20
valve when the, baskets reach the top of the
leg 6. With a machine thus constructed a
very small tank may bo utilized, inasmuch afi
the attemperating and the cooling of the beet-
is effected without the use of a tank to hold 125
the water through which the carrier is pass-
ing at the time that the attemperating and
cooling processes are being carried on.

I claim as my invention

1. In a pasteurizer, the combination of a 13

767,962

single tank for holding attcrnperating-water
and cool ing -water, a pump for conducting
water from said tank, a pipe .-onnected to said
pump for conducting the writer for attemper-
5 ating the beer, another pipe connected to said
pump for conducting the \vater for cooling
the beer, a tank positioned between the points
of attemperating and cooling for holding water
of maximum temperature, a pump for con-

10 ducting water from the last-mentioned tank
through a pipe to a point of discharge above
and over the same, and a carrier for moving
the bottles past the discharge ends of said
pipes to receive water therefrom, and through

15 the water of maximum temperature; the bas-
kets of said carrier being provided with means
for allowing the water to pass from one to
another.

2. In a pasteurizer, the combination of a

single tank for holding attemperating and 20
cooling water, a pump for conducting water
from said tank through a pipe for attemper-
ating the beer and through another pipe for
cooling the beer, a tank for holding water at
maximum temperature, a pump for conduct- 25
ing water from the last - mentioned tank
through a pipe located over the first-mentioned
pipes, diaphragm-valves located in said pipes,
a regulator in said attemperating-tank and
which is connected to said diaphragm-valves, 3
and a carrier for moving the bottles past the
discharge ends of said pipes to receive water
therefrom and through the "body of water at
maximum temperature. .

WILLIAM J. RUFF.
In presence of

GERHARD G. ABENDS,

FRANK A. LUBHE.

No. 768,550.

HO MODEL.

PATENTED AUG. 23, 1904.
E. WAGNER.
PROCESS OF PASTEURIZING BEER.

APPLICATION FILED JUNE 2, 1900,

WITNESSES

No. 768,550.

Patented- August 23, 190-1.

UNITED STATES PATENT OFFICE.

EDWARD WAGNER, OF ST. LOUIS, MISSOURI, ASSIGNOR TO THE MODEL
BOTTLING MACHINERY COMPANY, .OJF ST. LOUIS, MISSOURI, A CORPO-
RATION OF MISSOURI.

PROCESS OF PASTEURIZING BEER.

SPECIFICATION forming part of Letters Patent No. 768,550, dated August 23, 1904.

Original application filed June 30, 1899, Serial No. 722,439, Divided and this application filed June 2, 1900. Serial

No. 18,812, (No specimens.)

To all whom it may concern:

Be it known that I, EDWARD WAGNEB, aciti-
zen of the. United States, and a resident of the
city of St. Louis, State of ^Missouri, (whose
5 post-office addrfess isSt. Louis, Missouri,) have
invented certain new and useful Improve-
ments in Processes of Pasteurizing Beer, of
which the following is a full, clear, and exact
specification, this application being a division
10 of one filed by me in the United States Patent
Office June 30, 1899, Serial No. 122,439, in
which the apparatus for practicing this proc-
ess is fully described.

This invention relates to an improved proc-
15 ess for pasteurizing beer^ the object being t6
destroy the yeast molecules and germs con-
tained in the beer in order to prevent further
fermentation in a simple, cheap, and conven-
ient manner.

so For the sake of convenience in describing
this process a drawing is filed herewith, it
being understood, of course, that I do not
limit myself to this form of apparatus for
the practice of my improved process, but that
25 the essential characteristics of said process are'
set forth in the claims.

In the drawings. Figure lisa longitudinal
vertical sectional view through said apparatus;
and Fig. 2 is 9, top plan view, partly broken
30 away, to show in section the spray- pipe"?'.

a indicates a tank made, preferably, of sheet
metal and divided by partition-walls b and c
into compartments d, e, and/. Suitable sup-
ply and overflow pipes (not shown) are ar-
35 ranged at convenient points in the several
compartments, and in practice the compart-
ment d, which is at the front end of the ap-
paratus, is designed to receive warm water,
the compartment e hot water, and the com-
40 partment/cold water.

An endless chain g, carrying bottle-sup-
ports h in rows, as described in my above-
mentioned application for patent for appa-
. ratus to carry put this process, in which the
45 bottles containing the beer to be treated are
carried, is caused to travel in. a serpentine
path into and out of the waters of different

temperatures from the front end of the appa*
ratus to the rear end.. An attendant places
the bottles containing the beer in their sup- 50
ports, and another attendant, at the rear end
of the machine, receives the bottles after theiu
contents have been treated and removes them
from the apparatus.

In carrying out my improved process the 55
bottles containing the beer to be treated are
corked, as usual, and placed in their supports,
whereby the bottles are first dipped in the
compartment containing the' warm water.
While submerged they are caused to travel 6a
continuously for such time as is necessary to .
initially raise the temperature of the beer,
after which the bottles pass to the next com-
partment, in which is 'contained the hot
water. Jn this compartment the bottles are 65
submerged and caused to travel continuously
for quite a longtime say fifty minutes until
the pasteurizing process is completed, when
the bottles are subjected to cooling influances,
such as the atmosphere or a spray of water, 7
whereby the beer is partly relieved of its
great heat and its temperatuve-'partially re-
duced in readiness for the final lukewarm bath
in the last compartment, after which it is sub-
jected to a final spray of cold water. 75

It is obvious^ that sprays of water of the
proper tern perature,asabovedescri bed, might
atone or moreipoints of the apparatus.above
referred to be substituted for the correspond-
ing bath and thftt such change would not depart 80
from the nature and principle of my inven-
tion, although in practice it would be found
to a large extent less satisfactory than the
successive baths of different temperatures
hereinabove described. 85

Heretofore the process of pasteurizing beer
has been to place the bottles in the bottom of
a tank into which was admitted water at at-
mospheric temperature. Hot water was then
admitted, and the cold water escaped through 90
overflow - pipes provided for that purpose.
The admission of the hot water being usually
at one point of the tank made its distribution
uneven, with the result that currents of hot

768,550

and cold water would alternately strike the
bottles, and it required the continued admis-
sion of hot water for a long period of time to
secure a uniform heat throughout the tank.
5 Not only this, but the natural tendency of the
cold water to settle in the bottom of the tank
around the bottles and the hot water to pise
retarded the removal of the cold water, and
this stratification of the waters at different'

10 temperatures was rendered doubly difficult to
overcome on account of the protection offered
the colder water by the bottles themselves,
which obstructed the flow of the hot water
and rendered the cold water inaccessible, thus

15 preventing the commingling of the two.

When the pasteurizing process with the
above-described uncertainties was completed,
the water of the tank was withdrawn and cold
water admitted with little or no preparation

20 for its reception, which frequently resulted in
the bottles being broken by reason of the too
sudden change in temperature in the waters.
When the bottles were cool, they were then
taken from the tank by hand in the same man-

25 ner as they had been thereinto introduced.

Another method sometimes practiced is to
place the bottles in a tank provided with
steam-coils, in which the tank is filled with
water and the steam turned into the coils, re-

30 suiting in a gradual increase in temperature
of the water, after which when the pasteur-
ization is completed the steam is turned off and
cold water again introduced. This process,
like the one just described, is objectionable

35 in that the water being quiet will stratify and
there will be a large waste in cooling the bot-
tles, and the cost is likewise great on account
of the quantity of steam employed for heat-
ing a single charge. Moreover, the time con-

4 sumed is out of proportion to the benefits
gained under the system first described.

My present process contemplates the initial
preparation of the bottled beer by warming,
after which it is introduced into a tank where- 1

45 in tlic water is uniformly hot and then gradu-
ally reducing the temperature "of the beer by
mean> of a lukewarm bath or equivalent step
of the process preparatory to the beer being
brought to atmospheric temperature by the

5 spray-pipe/ throwing a jet or spray of cold
water upon the boor.

In practice the warm-water bath is about
120 Fahrenheit, and the bottles containing

the beer to be pasteurized remain therein
about ten minutes. The hot- water bath is 55
about 145 Fahrenheit, and the bottles remain
in this hot bath for about fifty minutes. After
leaving the hot bath the bottles are exposed
to the atmosphere or the atmosphere and
cooling-sprays for about five minutes and 60
finally are treated to a relatively cold bath
at 100 Fahrenheit for about twenty minutes.
Having thus described my invention, what
I claim, and desire to secure by Letters Pat-
ent, is 65

1. The improved method of pasteurizing
beer consisting in continuously moving the re-
ceptacles containing the beer through a pas-
teurizing agent.

2. The improved method of pasteurizing 70
beer consisting in continuously moving the re-
ceptacles containing the beer at a uniform
speed through a pasteurizing agent.

3. The improved method of pasteurizing
beer consisting in continuously moving the re- 75
ceptacles containing the beer through a pre-
paratory heating medium; then continuously
moving the same through a warming-cham-
ber; then continuously moving the same
through a pasteurizing agent; and thengrad- 80-
ually cooling the, same.

4. The improved method of pasteurizing
beer consisting in continuously moving the re^
ceptacles containing the beer through a pas-,,
teurizing agent and then reducingthe tern- #5
perature thereof by cooling-currents falling
thereon.

5. The improved method of pasteurizing -
beer consisting in continuously moving the re-
ceptacles containing the beer through a pas- 90
teurizing agent, and then reducing the tem-
perature thereof by means of cooling-sprays.

6. The herein-described process of pasteur-
izing beer consisting of continuously moving
the receptacles containing the beer through a 95
warming medium; then continuously moving
said receptacles through a pasteurizing agent;
and then continuously moving said receptacles
through cooling media.

In testimony whereof I have hereunto af- 100
fixed my signature, in the presence of two wit-
nesses, this 18th day of May, 1900.

EDWARD WAGNER.
Witnesses:

HUGH K. WAGNER,
A. E. WAGNER.

I 4

No. 775,144.

MO MODEL.

PATENTED NOV. 15, 1904.
0. MATHIE.
PASTEURIZING BOTTLED LIQUIDS.

APPLIOATI05 FILED JUHE 20.1904.

X 1

WITNESSES:

INVENTOR

ATTORNEYS

No. 775,144.

Patented November IS, 1904.

UNITED STATES PATENT OFFICE.

OTTO MATHIE, OF WAUSAU, WISCONSIN.
PASTEURIZING BOTTLED LIQUIDS.

SPECIFICATION forming part of Letters Patent No. 775,144, dated November 15, 1904.

Application filed June 20, 1904. Serial Ho. 213,344. (No model.)

In all whom it may concern:

Be it known that I, OTTO MATHIE, a citizen
of the United States, residing at Wausau, in
the county of Marathon and State of Wiscon-
5 sin, have made an Improvement ip Pasteuriz-
ing Bottled Liquids, of which the following
is a description.

The object of my invention is to provide an
improved apparatus for use in sterilizing bot-

' o tied liquids, especially beer. As is well known
to experts, in carrying out the sterilizing
process many bottles burst, whereby more or
less loss is entailed. This result is 'due mainly
to the fact that the water in which the bottles

15 are wholly or partly submerged is not heated
and then cooled equally or uniformly.
Further, it is well known that in the steriliz-
ing process beer is often so changed as to have
a burned or other disagreeable and unnatural

2 taste and also an objectionable odor. In or-
der to prevent this result, it is necessary to
first heat and then cool the beer quickly, and
this must be done uniformly or in such man-
ner as to avoid bursting of the bottles.

25 By my improved apparatus both the above-
indicated results are avoided with certainty,
so that a great economy is effected and an im-
proved product obtained.
The details of construction, arrangement,

3 and operation of parts constituting my im-
proved apparatus areas hereinafter described,
reference being had to the accompanying
drawings, in which
Figure 1 is a plan view of the apparatus,

35 and Fig. 2 a transverse vertical section on the
line 2 2 of Fig. 1.

A indicates a rectangular tank adapted for
containing the water used in sterilizing and
provided with a rack or false bottom B, upon

4 which bottles containing beer or other liquid
are placed. A vertical partition C is arranged
along the longitudinal center of the tank A,
and its ends are spaced from the ends of the
tank, so that a free passage is provided at

45 those points for the circulation of wa^pr. On
each side of the said partition is arranged a
perforated steam and water pipe D, the same
being connected by feed-pipes d with an in-
duction-pipe E and a steam-pipe F, the latter

50 being provided exteriorly to the tank with a

stop-cock f. The mouth of the induction-
pipe E is within the tank A, and the steam-
pipe F is introduced into the same and made
of such smaller diameter that a space is'pro-
vided between it and the induction- pipe E, so 55
that when steam is introduced a current of
water will be induced in the pipe E and
mingled with the steam, and thus both will
be discharged together from the perforations
of the pipes D. 60

For the purpose of creating a current, and
thereby due circulation, of the water in the
tank I arrange an agitator or propeller G in '
the tank A near one end and side of the lat-
ter. At an adjacent point I also locate the 65
discharge end of a cold-water pipe H. An
overflow I is provided, as indicated in both
figures.

The operation of my improved apparatus is
as follows: A due quantity of water having 70
been admitted to the tank A and the bottles
containing the liquid to be pasteurized having
been duly placed upon the rack or false bot-
tom B, steam is admitted through the pipe F
and the propeller G simultaneously set in mo- 75
tion, so that a simultaneous agitation and cur-
rent result that is to say, the mingled steam
and water escaping from the pipes D agitate
the main body of water on both sides of the
partition C at the same time that the water is 80
gradually yet uniformly heated, while the ro-
tating propellerGsetsupa more or less rapid
current which' passes around the partition. C
in the spaces provided at each end of the same.
Thus the water is heated, agitated, and circu- 85
lated in the most efficient manner and with
such rapidity as required to effect the best re-
sults, and at the same time the bottles contain-
ing the beer or other liquid are heated with
such equality or uniformity as to avoid burst- 90
ing. When the beer or other liquid has been
heated for a due length of time, the steam is
shut off and cold water is admitted, and this
being at a point contiguous to and behind the
propeller G the latter niingles the cold with 95
the warmer water in such manner that the
whole body of water is cooled uniformly yet
quickly.

I do not consider it necessary to state the
temperature to which the water is raised nor 100

775,144

the length of time during which the beer or,
other liquid may be heated nor the length of
time nor the degree for effecting the cooling
operation, since these are matters admitting
5 of considerable variation, and are well under-
s i tood by experts. By my improved appara-
tus beer is pasteurized without loss by break-
age of the bottles and without producing the
undesirable taste and smell often incident to

10 the operation as ordinarily effected.

Haying thus described my invention, what
I claim as new, and desire to secure by Letters
Patent, is

1. The improved apparatus for sterilizing

15 bottled liquids, comprising a tank having a
vertical central partition which is spaced at
its ends from the adjacent walls of the tank,
thus leaving free passages for the circulation
of water, perforated steam-pipes arranged on

20 each side of the said partition, a means for
setting up a circulating current in the whole
body of water, and a cold-water inlet arranged
adjacent to the means for producing the cur-
rent, substantially as described.

25 '2. The improved apparatus for sterilizing
liquids, comprising a tank having a central
partition whose ends are spaced from the ad-
jacent walls of the tank, perforated steam-
pipes arranged on opposite sides of said par-

3 tition, a water-induction pipe communicating <

therewith and a steam-pipe introduced into
the mouth of said induction-pipe and made of
less diameter to permit the inlet of water, and
means for setting up a current in the main
body of water in the tank, substantially as 35
described.

3. An improved apparatus for sterilizing
beer or other bottled liquids, comprising the
tank proper having a longitudinal central par-
tition whose ends are spaced from the adjacent 4
end walls of the tank, means for introducing
si/eam for heating and agitating the body of
water in the tank, and a rotatable- device ar-
ranged adjacent to one corner of the tank
whereby it is adapted for setting up a current 45
in the main body of water in the tank, and a
cold-water inlet arranged in rear of the said
device, substantially as described.

4. In an apparatus for sterilizing bottled
liquids, a water-tank having a central vertical 50
partition whose ends are spaced from the ends

of the tank, means for heating the water, the
rotary propeller located in one corner of the
tank, and a cold-water inlet located adjacent
to the propeller, as shown and described.

OTTO MATHIE.

Witnesses:

W. J. GEHKKE,

A. E. MONTGOMERY.

No. 781,860.

PATENTED FEB. 7, 1905.
W. B. WRIGHT.
PASTEURIZING APPARATUS.

APPLICATION FILED SEPT. 5, 1903.

No. 781,860.

PATENTED FEB. 7, 1905.
W. B. WRIGHT.
PASTEURIZING APPARATUS.

APPLICATION FILED SEPT. 5, 1903.

3 SHEETS-SHEET 3.

No. 781,860.

PATENTED FEB. 7, 1905.
W. B. WRIGHT.
PASTEURIZING APPARATUS.

APPLICATION FILED SEPT. 6, 1903.

3 SHEETS-SHEET 3.

No. 781,860.

Patented February 7, 10OB.

UNITED STATES PATENT OFFICE.

AY ALTER B. WRIGHT, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN
& CO., A CORPORATION OF ILLINOIS.

PASTEURIZING APPARATUS.

SPECIFICATION forming part of Letters Patent No. 781,860, dated February 7, 1906.

Application filed September 5, 1903, Serial So. 173,041.

To ill,/- whom it may concern:

Be it known that I, WALTER B. WEIGHT, a
citizen of the United States, residing at Chi-
cngo, in the county of Cook and State of Illi-
5 nois, have invented a new and useful Improve-
ment in Pasteurizing Apparatus, of which the
following is a specification.

My invention relates to an improvement in
the class of apparatus employed for pasteur-

10 izing Ijeer in bottles by supporting the filled
bottles upon trays pivotally mounted on end-
less chains to travel through a holder contain-
ing water at different degrees of temperature
in different parts or zones, through which the

15 bottles tire caused to pass.

Tin* object of my invention is to provide a
generally improved construction of the appa-
ratus in mattersof detail; and itconsists in the
combination of parts hereinafter described,

20 and pointed out in the appended claim.

Referring to the accompanying drawings,
Figure 1 is a view in side elevation, partly sec-
tional, of a known general form of pasteuriz-
ing apparatus provided with my improve-

15 ments; Fig. 2, a section taken at the line 2 on
Fig. 1 viewed in the direction of the arrow
ami enlarged, showing pulley details; Fig. 3,
a view showing two of the three sections in
which 1 construct the apparatus fitted to-

30 gethcr with the casing or holder in longitudi-
nal vortical section and the mechanism within
it in elevation, ami Fig. 4 a similar view of
the third section of the apparatus disconnected
from the other two sections thereof.

35 A is the holder, which my construction en-
ables me to form .of a single wall of metal in
three sections A', A*, and A', flanged where
they fit together. The section A' is of the
substantially rectangular shape illustrated,

4 with the inner wall a extending upward only
part, way to the upper wall l> and having its
upper end portion turned, as at #, to extend
tit an angle to the wall a. The section A* is
of the same general form with its inner wall

45 "' extending only partway to the upper wall
?>' and turned, as to its upper end portion, at
.'',to extend at an angle to the wall a', whereby
when the two sections A' and A 8 are put to-
gether to abut at their flanges v v they form

the air-space B between them and the restrict- 50
ed connecting-passage C between the sections
over the ai r-space. The end wal 1 V of the sec-
tion A* extends short of the base-wall I* of
that section and is turned outward at its lower
end, as at *, and provided with a flange v' to 55
form the restricted passage C' for communi-
cation with the section A 3 . This section, which
is open at its top, is also of general rectan-
gular shape, but higher than the other sec-
tions, which are both of the same height, and 60
its inner side wall b* extends short of the base-
wall 4* and is turned at its lower end to an an-
gle, as at x s , and provided with a flange ?>' to
meet the flange at ./'*' and form a continuation
of the passage C'. The structur.<5J& .shown $& 65
be surrounded at intervals with reinforcing-
ribs c, represented in channel-iron form. The
neck at *, connecting the sections of the pas-
sage C', forms an air-space B' between the sec-
tions A* and A 3 . By the sectional construe- 7
tion of the holder A thus described, produc-
ing the air-spaces B and B', free circulation
of air about the sections is afforded to tend to
maintain the water contents of the holder at
the desired different temperatures in thesev- 75
eral sections, and all necessity of providing
the structure with a double wall for insulat-
ing it is avoided, with the advantages of ma-
terially decreasing the expense of construc-
tion and of more effectually maintaining the 80
varying temperatures in the different parts of
the apparatus.

An overflow-pipe d leads from near the top
of the section A' into the same near its bot-
tom, where a steam-jet pipe d\ containing a 85
shut-off valve rf f , enters the overflow-pipe for
the usual purpose hereinafter explained. A
shaft e is journalod in the holder-section A'
and carries on one projecting end a cog-wheel
e, meshing with a pinion <? OB a counter-shaft 9
e\ caitVing a worm-wheel 4 , engaged by a
worm/* on the drive-shaft/', which carries
a belt-pulley /. Within the section A' the
shafts carries a pair of similar sprocket-wheels
v e r , and on a frame structure D, extending above 95
the open top of the holder-section A 3 , is ioiii;-
naled a shaft A, carrying a pair of similar
sprocket-wheels g '. Only one each of these

781,860

sprocket-wheels is shown, owing to the nature
of the views selected for illustrat ion. An end-
less chain E passes about each sot of the sprock-
ets a and {/', and those chains extend through
5 the holder in parallel relation to each other
over sprocket-pinions /' /', journalod in suitable
positions therein, and within khe section A'tho
chains travel on opposite sides of a vortical
central diaphragm F, reaching horizontally

10 through the passage C" into the section A' ! ,
this diaphragm extending downward from an
agitator or stir re r (}' on a shaft , journaled
in the holder-section A :l and carrying on a pro-
jecting end alixed pulley X-' and an idler-pulley

i 5 X", Fig. '2. A similar agitator ( i is provided in
the sections A'"', on a rotary shaft /', carrying
on one projecting end a belt-pulley /. A drive-
pulley nt is provided adjacent to the pulley /
on the holder-casing and carries a beveled gear

20 ///', engaged by a beveled pinion fit" on an ex-
tension /'"of thedriving worm-shaft/". An
endless rope 11 passes from the pulley /// about
the idler X' s , thence about the pulleys/ and /'
to the pulley ///. whereby driving the latter

25 from the shaft/'" in the direction of the arrow
on that pulley drives the rope, as indicated by
arrows, to rotate the agitators (i (i'.

Atl are represented the usual skeleton trays
for the bottles (not shown) on hangers//, piv-

30 otall.v suspended at intervals on the chains to

support between them the trays and adapt the

latter always to maintain tin upright position.

The operation is ;\>- follows: The bottles,

the contents of which are to be pasteurized,

35 are loaded upon the trays 1 as-they attain in
the travel of the chains K the upper end of
the holder-section A'\ at which a platform
(not shown) may be provided for the supply
of filled bottles to be loaded and for the work-

4 men in loading and unloading them. The
holder, which is veined through a pipe d'\ is
tilled with water to the line of the ovcrflow-
oullet </' in the section A', and the steam in-
jected from tin' pipe </' inlo the hotly of the

45 water keeps it hot in the section A', while
that in the section A : is cooler and that in the
section A ' still cooler or about the tompora-
lure of the surrounding atmosphere. The"'
driving speed of the chains K' is very slo\Yl, ,

5 anil the driving connection with the stirfers
<! and (i' actuates them to maintain an easy
circulation of the water through the holder to
assist in maintaining therein the desired va-
riations in temperature in the three sections.

55 The bottles loaded upouthe chains pass down-
ward in the holder-section A : ' along the outer
side of the diaphragm .V inlo the water at

about atmospheric temperature to avoid
breaking the bottles by suddenly subjecting
them to a temperature that is too high. As 60
the bottles pass downward through the pas-
sage C' into the section A' the temperature
of the water through which they pass increases
until they enter the section A', wherein the
water is hottest and wherein the pasteurizing 65
effect is exerted. As the bottles travel in the
contrary direction through the passage C into
the section A" and through the passage C' into
the section A' 1 the temperature of the water
gradually decreases until the bottles are de- 70
livered along the inner side of the diaphragm
F to the upper end of the last holder-section,
where they are unloaded from the trays as
they emerge from the apparatus.

The diaphragm Fund the agitators (i and 75
(V, respectively, near its opposite ends, are
important elements of my improved construc-
tion, for they cooperate with the conveyer K
to effect the travel of the bottles on entering
the apparatus along one side of the diaphragm So
through a temperature approximating that of
the surrounding atmosphere and on delivery
from the apparatus on the opposite side of
the diaphragm through a similarly low tem-
perature. These temperatures of the water 85
toward the points of introduction and egress
of the bottles at the upper end of the section
A : ' of the apparatus are superinduced by tMe
action of the agitator (}, which tends to cir-
culate the water from the warmer /one there- 90
of in the apparatus along the upper and inner
surface of the diaphragm, and by that of the
agitator (i', which carries the water on the
outside of the diaphragm upward and intotl.e
chamber in front of the diaphragm. 95

What 1 claim as new, and desire to secure
by Letters Patent, is -

Ina pasteurizing apparatus of the character
described, the water-holder built in sections
forming restricted passages, at which they are 100
secured together and through which the sec-
tions intercommunicate, and air-spaces IK--
txyeen the sections, with the section at one
'.'eiul'of the apparatus open at its top, a ; eort-
; Ve.ter (raveling through the apparatus, 4;d>itt*, 5105
phragm oxtonVling vertically and centt>aJtt>; : ;
; tynVWgh'silK1=t'iid section and into the section
adjtimit toft; ami agitators in said last-named.-,
two sect ions, substantially as and for the pu^r;
pose sot forth. 4--V!. .., . .

WALTER B. WHIG HT.

lu presence of -

SA.MU (!. PKINCSK,.

W.U.TKK N. WlNBKWI.

-* .

.
";:,!
;} '.

;>f.',l

No. 782;878.

PATENTED FEB. 21, 1905.

W. J. RUFF.
* PASTEURIZER.

APPLIOiTIOH PILED JAN. 11, 1902.

2 SHEETS-SHEET 1.

ii t **j

No. 782,878.

PATENTED FEB. 21, 1905.
W. J. BUFF.
PASTEURIZER.

APPLICATION FILED JAN. 11, 1902.

3 SHEETS-SHEET 2.

No. 782,878.

Patented February 21, 1905.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUINCY, ILLINOIS.
PASTEURIZER.

SPECIFICATION /forming part of Letters Patent No. 782,878, dated February 21, 1906.

Application filed January 11, 1902. Serial No. 89,321.

To nJ I wh:f>ni it. nmif concern:

Be it known that I, WILLIAM J. RUFF, a citi-
zen of the United States, residing at Quincy,
in the county of Adams and State of Illinois,
5 have invented certain new and useful Im-
provements in Pasteurizers, of which the fol-
lowing is a full, clear, and exact description,
reference being had to the accompanying
drawings, forming part of this specification.

10 My invention relates to the same class of a
pasteurizer as that shown and described in my
application for Letters Patent filed Septem-
ber 16, 1901, Serial N ? o. 75,509, wherein there
is an attemperating-compartment for gradu-

15 ully heating the beer to something less than
the maximum temperature to which the beer
is exposed while passing through a sterilizing-
compartnient, from which the beer passes
through a cool ing-compartment, by which the

20 temperature is reduced to approximately that
of the atmosphere.

The principal object of my present inven-
tion is to provide means whereby the beer
just before entering the sterilizirig-compart-

25 ment is heated to approximately as high a
temperature as the temperature of the steril-
izing-compartment, so that as it enters the
sterilizing-compartment it will be of a tem-
perature approximately equal to that of the

3 sterilizing-compartment in order that during
its entire passage through the compartment
it will be subjected to the maximum steriliz-
ing temperature of the machine and does not,
as heretofore, travel through a portion of the

33 sterilizing-compartment before reaching the
maximum temperature of that chamber, the
result being an increase in the capacity of the
machine, as the beer can be moved along faster
and yet be exposed for a sufficient length of

4 time to the maximum temperature of the
sterilizing-compartment to effect perfect pas-
teuri/.ation, because it does not go part way
through the sterilizing-compartment before
reaching the maximum lemperattire of that

45 compartment.

My invention consists in details of construc-
tion hereinafter particularly described, and
pointed out in $he claims.
Figure I is a view of my improved machine,

5 part in vertical section and part in elevation.

Fig, II is a detail view 'showing the upper'
portion of one leg of the attemperating-com-
partment. Fig. Ill is an enlarged section
showing one of the regulators. Fig. IV is a
top or plan view of the automatic pump. Fig. 55
V is a vertical section illustrating the man-
ner of mounting the rollers located at the bot-
tom of the attempe rating, sterilizing, and cool-
ing compartments and under which the travel-
ing carrier passes, the section being taken on 60
line V V, Fig. VI. Fig. VI is a vertical sec-
tion taken online VI VI, Fig. V. Fig. VII
is a section taken on line VII VII, Fig. IV.
Fig. VlII is a section taken on line VIII VIII,
Fig. VII. 65

1 2 represent a pair of legs forming a com-
partment through which the beer first passes.
3 4 represent a pair of legs forming a com-
partment through which the beer next passes,
and 5 6 a pair of legs forming a compartment 70
through which the beer finally passes. The first
pairof legs form what may be termed an " at-
temperating-compartmentj" for in these legs
the beer is gradually heated toward the maxi-
mum temperature to which it is exposed while 75
passing through the legs 3 and 4, which form
the sterilizing-compartment wherein the beer
is pasteurized. From the sterilizing-compart-
ment the beer passes through the legs 5 and 6,
which form what I call a "cooling-compart- 80
ment, " inasmuch as the temperature of the beer
is here reduced and finally escapes therefrom
at approximately atmospheric temperature, or
at least so low a temperature that the bottles
are not likely to become broken by sudden 85
exposure to the atmosphere as they leave the
machine. The legs are all connected by upper
and lower elbows, so that the legs and elbows
form a single continuous conduit or chamber
from the open upper end of leg 1 to the open 90
upper end of leg 6, and the beer is not ex- ",'
posed to the atmosphere fronrthe time it en-
ters the machine until it leaves it. The legs
are located between upper sills 7. and lower ."
sills 8, that are connected together by posts 9, 95
or any other suitable means may be provided
for supporting the legs.

The bottles are passed through the machine
in the direction of the arrow, Fig. I, the boi/-'
ties being placed in suitable receptacles If), too

* .:

782,878

pivotally connected to an endless carrier com-
posed of chains that pass over sprocket-wheels
1 1, located at the four corners of the machine.
In the use of the machine the three com-
5 partments are filled with water or other fluid
nearly to their tops, the water in thesterilizing-
"compartment being heated by means of steam
introduced through a pipe 12 until the tem-
perature is raised sufficiently high to effect
fOxthe pasteurization of the beer. In starting
the machine (and subsequently, if desired)
the water in the attemperating and cooling
compartments may likewise be brought to the
proper temperature through means of fluid in-

15 troduced through pipes corresponding to the
pipe 12. The introduction of steam through
the pipe 12 is automatically controlled by a
regulator 13,' (see Figs. I and -11,) which is
attached to the lower portion of the steriliz-

20 ing-compartment and which may be of any
well-known form or type. The regulator con-
trols the passage of compressed air through a
pipe 14, which air acts to close the valve 15
in pipe 12 when the temperature of the water

25 in thesterilizing-compartmenthas been raised
to the desired height. As stated, any form
of temperature-regulator may be employed;
but I prefer to use such a regulator as is illus-
trated in detail in Fig. II I, as it is simple in con-

30 struction and positive in operation. In this
construction a cylindrical casing 16 is secured
in any suitable manner to the wall of the ster-
ilizing -compartment, and to said casing is
formed integrally a tubular portion 17, that ex-

35 tends some little distance into the lower part of
thesterilizing-conlpartment. S.crew-seated in
'the outer end of this tubular portion 17 is the
end of a rod 18, the opposite end of which car-
ries a valve-plug 19, having a conical end 20.

40 The outer end of the casing 1(5 is closed by a
plugor cap 21, on theouter face of which is pro-
vided a dial 22. Passing through the center
of this plug 21 in alinement witli the center
of the rod 18 is a screw-threaded rod 23, the

45 outer end of which is provided witli a nut 24
and an indicating-finger 25. Passing approxi-
mately half-way through the length of the
rod 23 is a bore or passage-way 20, the inner
end of which extends laterally in one direc-

50 tion through the rod 23 and communicates
with a groove 27, formed in the screw-thread-
ed portion of the rod. The inner end of the
tubular portion of this rod 23 terminates in a
valve-seat adapted to receive the conical end

55 of the plug 19. Formed in the plug 21 is a
passage-way 28, the inner end of which com-
municates with the groove 27. The upper
part of the air-pipe 14 is tapped into the plug
21 and is in communication with the passage-

60 way 28. On the op|>osite side of this plug 21
the lower part of the air-pipe 14 is tapped
into said plug and is in communication with
a bore or passage-way 29, the inner end of
which communicates with a chamber within

65 the casing 16. The regulator is set by ad-

1 justing the nut 24, which turns the rod 23 in
the desired direction to bring the finger 25 to
the proper point on the dial 22, and by this
operation the position of the valve-seat at the
inner end of the rod 23 relative to the conical 70
end of the plug is varied, for the reason that
the rod 23 is moved toward or drawn away
from the valve-plug 19, according to the di-
rection in which said rod is turned. The
: propertcm'perature within thesterilizing-com- 75
partment expands the tubular portion 17 suf-
ficient to cause the valve-plug 19 to remain
unseated, and while in this position the com-
. pressed air from the pipe 14 passes through

the bore 29 into the chamber within the cas- 80
I ing, from thence through the bores 26 and
i 28 into and through the upper part of pipe 14
! to the diaphragm-valve 15 to keep said valve
closed. When the temperature within the
i sterili/Jng-compartment falls below the proper 85
; ixjint, or the point at which the valve is set
to actuate, the contraction of the tubular por-
tion 17 due to the lowering of the tempera-
ture will nrJove the conical plug 19, carried
by the rod 18, which is in turn carried by the 90
tubular portion 17, toward and against the
valve-seat on the rod 23, thus closing the pas-
sage of the compressed air through the regu-
lator. The supply of compressed air thus be-
ing shut off will allow the diaphragm-valve 95
to open, and steam is admitted to the steriliz-
ing-compartment through the pipe 12. When
the valve 19 closes, the air in the upper part
of the pipe 14 escapes under the steam-pres-
sure through a valve 14*, (see Fig. I,) which 100
is so adjusted as to always have a small leak.
31 represents a pipe forming a communica-
tion between the leg 5 of the cooling-compart-
ment and the suction side of a rotary pump
30 of any well-known construction. 105

31" and 31'are pii>es forming a communica-
tion between the discharge side of the pump
30 and the leg of the attemperating-compart-
ment. The. pipes 31, 31", and 31' and the
pump 30 servo to conduct the water from the 1 10
inner leg of the cooling-compartment to the
inner leg of theattemiMirating-compartment,
: thus bringing water that has been heated in
cooling the hat beer in the cooling-compart-
ment into the attemperating -compartment, 115
! where the waste heat is utilized for the pre-
1 liminary or initial heating of the beer.
I Between the pipeSl'and pipe 31' isa valve
i 32, (sec Figs. VII and VIII,) this valve con-
trolling the passage of water from the pump i2c
to the leg 2. The valve 32 comprises a glob-
ular casing divided centrally by a partition
32" into two compartments 32 L ' and 32'', con-
nected together by a passage-tube 32 b , into
which leads the pipe 31", while the pipe 31' 125
' is connected to the compartment 32 1 '. The
pipe 33, the object of which will be hereinaf-
ter set forth, connects to the compartment
32''. Extending through the valve-casing is
. a valve-stem 35", operated by a means here- 13

782,878

inafter described and,carryingdisks 32', which
'upon the movement of the valve-stem simul-
taneously close one end of fcHe tube Si! 1 ' and
open theother end. When the valve is in the
5 position shown by dotted lines in Fig. Vlli, the
water circulates through the pipes 31 and 31"
from the leg 5 to the Ieg2; but when the valve
is moved to the position shown in full lines,
Fig. VIII. the water circulates around the

10 pump through a by-pipe 33, which connects
the outlet of the pipe to the inlet, so that at
this time there is no movement of the water
from leg 5 to leg 2, and the water is caused to
take this course when the water in leg 2 is at

15 the desired temperature through means of a
regulator 34. attached to the leg 2 and con-
nectec 1 to the diaphragm 35 of the valve 32
by means of a compressed-air pipe 36. The
construction and operation of the regulator

20 34 is the same in all respects as the construc-
tion and operation of the regulator shown in
Fig. Ill and which has been described. As
soon as the temperature of the water in leg 2
falls, beneath the desirod point the regulator

25 operates and the pump starts a circulation of
water from leg 5 to leg 2, the regulator act-
ing to rowe the valve froo| the position shown
in full lines. Fig. VIII, to the position shown
in dotted lines. As soon as the temperature

30 in the leg 2 reaches the desired height the
regulator 16 operates again and the water
'simply circulates around the pump through
the pipe 23, the pump being thus kept in con-
tinuous operation. To complete the circula-
rs tion between legs 'Sand 5,u connection is made
between legs 1 and 6 by the use of a pipe 37,
(see Fig. I,) the cold water produced by the
final heating of the beer thus passing around
the legs 6 and 5 and acting to keep down the

4 temperature in these legs which has been cre-
ated by the hot beer as it passes through these
legs from the. sterilizing-compartmejit.

While I have described somewhat in detail
the construction and operation of the regu-

4_' Jatorsand the pump circulating system for the
purpose of illustrating the operation of the
machine that isshown in thedrawings, yetl do
not make any claims therefor in this applica-
tion, as 'the same is the subject-matter of the in-

50 vention claimed in my application referred to.
I will now proceed to describe the features
that are specially claimed in this application
and which may be used either with or with-
out the regulator and circulating system that

55 have been described.

As ., stated, the pasteurization of the beer
takes, place in the portions 3 4. of the conduit,
the b6er being gradually heated from the time
it enters the machine and while it is passing

60 through\the compartment 1 2 of the machine.
Necessarily the temperature in the main por-
tion of the compartment 1 2 must be lower
than the sterilizing temperature in the com-
partment 3 4, for if the cooled bottles were

65 at first subjected to the temperature of the

sterilizing heat they would be broken. The
beer is therefore gradually heated as it ad-
vances toward the sterilizing-compartment;
but so far as I know no pasteurizer has ever
been made wherein the beer has been heated 70
to approximately the maximum temperature
of the sterilizing-compartment before enter-
ing said compartment, and therefore it passes
part way through the sterilizing-compartment
before it has been raised to the desired tern- 75
perature for pasteurization. Beer has to be
subjected to the pasteurizing heaMi sufficient
length of time tojihoroughly effect pasteuri-
zation and when, as heretofore, it lias been
moved part way through the pasteurizing- 80
compartment before reaching the maximum
temperature it has to move corresponding
slower in order to be subjected to the maxi-
mum pasteurizing heafc'a 'sufficient length "of
time before leaving the sterilizing-compart- 85
ment. It is the principal object of my pres-
ent invention to provide a means whereby the
beer will be heated to approximately the,
maximum temperature of the sterilizing-com-
partment before entering said compartment, 90
so that upon entering the compartment it is
heated approximately to the maximum degree,
and therefore is subjected to the maximum
temperature all the time that it is passing
through the sterilizing-compartment, the re- 95
su It being that the maclii ne can be operated con-
siderably faster and its capacity corresiwnd-
ingly increased. Toaccomplish thisencl, 1 pro-
vide the "Upper portion of the attemperating-
compartment of the conduit with a chamber or i oo
enlargement 40, which is in communication
with the upper portion oj:' leg 2 of the attem-
perating-compartment, and means for heating
the fluid in this chamber is provided and which
may consist of a steam-pi i* 41. The fluid is 105
heated in this chamber to as an approximately
high a temperature as that qf the sterilizing-
compartment of the conduit, so that as the
bottles are passing through the last part of
the attemperating- compartment they pass no
through approximately as high a temperature
as that of the sterilizing-compartment, and
they thus enter the sterilizing-compartment
at as an approximately high a temperature as
thatcontained in the sterilizing-compartment, 115,
and thus they are subjected to llhe sterilizing -
temperature all the time that they are pass-
ing through the sterilizing-compartment of
the conduit. It will be observed that legs 2
and 3 of the conduit are connected by a closed 1 20
elbow, so that the bottles do not pass into the
open air as they are conducted from leg 2 to
leg 3, but remain in approximately, the same
temperature as that to which they have been
subjected before passing from one leg to the 125
other. The legs 4 and 5 are likewise con-
nected by an elbow, so that the beer at this
point i. not exposed to the atmosphere while
moving from one leg to the other, and thus at
no place in the machine i.s the beer subjected 130

783,878

to atmospheric temperature from the time it
enters the machine until the time it leaves.

The steam-pipe 41 is provided with a dia-
phragm-valve 42, connected to the chamber 40
5 by means of a pipe 43, provided with a regu-
lator 44, that corresponds in construction and
operation to the regulator 13, so that the
steam is automatically turned on and off in
the pipe 41 as the temperature in the cliam-

10 ber 40 rises above or falls below the temper-
ature which the regulator has been set to main-
tain.

In order to maintain a substantially uniform
temperature between the two parts of the

5 sterilix.ing-compartment, I provide a pi|>e 51,
forming a communication between the legs 6
and 4 and being connected to a rotary pump
52, like the pump 30, of any well-known con-
struction to cause a circulation of water bc-

10 tween the two points in the stcrilizing-com-
partment.

The delivery end of the pipe31"is provided
with two branches, 31 1 ' and 31', one of which
connects with the upper end of leg '2, while

25 the other connects with the chamber 40 di-
ncctly. At the junction of these branches is
a valve 40", so that more or less of the water
may be caused to pass through either branch,
or all of the water may be caused to pass

30 through one of the branches. H.v regulating
the amount of water that passes through the
branch that connects with the chamber 40 the
area of the hot water in the upper part of the
leg 2 will be increased or diminished, because

35 the greater the How of water through this
branch (the heat in the pipe 41 being kept up
accordingly) the greater will be the How of
hot water from the chamber 40 down through
the leg 2, so that the beer will be subjected

4" for a greater or less time, as desired, to this
heat in leg 2, that corresponds approximately
to the heat of the sterilizing-compartment.

In my application referred to the endless
carrier pusses beneath rollers or pulleys lo-

45 cated in the lower elbows of the conduit.
Tln'se pulleys occupy considerable room and
necessitate the use of a long elbow, ami they
necessarily cause the bottle-carrying recepta- j
clcs to traverse the elbow j a considerable dis- !

5 tunce beneath the upper bends of the elbows, ;
the result of which is that the bottles go
through a different temperature of water as ;
they round the elbows from what they were
in before starting to pass through the elbows \

55 and a different temi>erature from what they '
are in when they emerge from the elbows.
This is due to the fact that with a long elbow,
which is necessitated by the use of wheels, i
the water in the upper part of the elbow is i

60 much warmer than the water in the lower
part and is of approximately the same tem-
perature as the water in the two legs of the
compartment above the bend of the elbow,
this difference in tcmpe rating) being due to .

the fact that there is a large amount of prac- 65
tically dead cool water in the lower part of
the elbow, for the warm water that circu-
lates from one leg to another of the comimrt-
ment of course passes through the upper part
of the elbow, it being lighter, and leaves the 70
water in the lower part of the elbow practi-
cally undisturbed, which becomes chilled, the
result being, as stated, that the beer is passed
through colder water as it rounds the elbow
than >t left before reaching the elbow and 75
that it enters after it leaves the elbow. This
is objectionable, as it is not desirable to have
the beer chilled or cooled down in tempera-
turff while passing from one leg to another of
a compartment. To obviate these difficulties, 80
1 journal fri<-ti<>n-rollers 45 in these lower el-
bows to receive the carrier. By using the
rollers instead of wheels a shallow elbow can
be employed, and the temperature of the wa-
ter in the lower part of the elbow is practi- 85
call.y the same as the temperature of the wa-
ter in the legs on each side of the elbow and
there is practically a circulation of all of the
water in the elbow, as the volume there is prac-
tically the same as it is in the vertical parts 90
of the legs. As shown in Figs. V and VI,
these rollers are mounted on studs 46, secured
to the outer wall of the conduit by means of
shanks 47, provided with nuts 48, gaskets 49
being employed to make a tight joint. The 95
rollers are preferably provided with dove-
tailed hardwood fillers 50, that form a jour-
nal-bearing between the rollers and the studs.
By using these friction-rollers the carrier can
pass close up to the inner bends of the elbows, 100
as shown in Fig. I.

I do not herein claim a pasteurizer compris-
ing a pair of water-legs forming an attemper-
aling-compartment, a pairof water-legs form-
ing a sterilizing-compartment, a pairof water- I0 5
legs forming a cooling-compartment, means
for conveying the substance to be sterilized
through said legs, and means for creating a
circulation of water between the attemperat-
ing-compartment and cooling -compartment, no
as such forms the subject-matter of my appli-
cation tiled September lii, 1901, Serial No.
75,509, Patent No. 701,622.

By forming the legs that constitute the at-
temperating, sterilizing, and cooling compart- 1 15
ments in their separated form and connecting
them at the top and bottom by elbows atmos-
pheric air is allowed to circulate between the
different l>gs,so that the temperatureof one leg
will not radiate to another ami effect thetem- "2
perature of the water in such other leg.

1 claim as my invention

1. A pasteurizer having an attemperating-
com part ment,a sterilizing-compartment, amia
cooling-compartment said attemperating-com- 125
partment being provided with means for heat-
ing the substance under treatment to approxi-
mately as high a temperature as that of the

782,878

stprilizihg-compartment just before the sub-
stance leaves the at tomperating-compartment,
substantially ;i^ described.

2. A pasteu ri/er having an attemperating-
5 compartment,asteriliy.ing-compartrnent,and a

cooling-compartment, all formed in a continu-
ous conduit, said attemperating-compartment
being provided with means for heating the
substance under treatment to approximately
10 as high a temperature as that of the steriliz-
ing -compartment just before the substance
leaves the attemperating-comi>*rtment, sub-
stantially as set forth.

3. A pasteurizer consisting of an uttempcr-
'5 ating - compartment, a sterilising- compart-
ment, and a cooling-compartment, siiid ^ttom-
perating- compartment being provided with
an enlargement o'r chamber at its junction
with the sterilizing-compartment, and said

>o chamber being provided with means for heat-
ing tlie fluid to approximately as high a tem-

perature as that of the sterilizing-compart-
rnent, whereby the substance being treated- is
heated to as an approximately high a tempera-
ture as that of the sterilizing-compartment 25
just before entering the last-mentioned com-
partment, substantially as set forth.

4. A pasteurizer comprising an attemperat-
ing-compartment, a sterilizing-compartment,
and a cooling-compartment, said attemperat- 30
ing-compartment being provided with an on-
largment or chamber near its junction with
the sterilizing-compartment, means for heat-
ing the water in said enlargement or chamber,
and means for causing a circulation of water 35
between the cooling -compartment and said
chamber of the attemperating-compartment,
substantially as set forth.

WILLIAM .). RUFF.

In -presence of

GERHARD G. ARENDS,
FRANK A. LUBBE.

73?

No. 798,833. PATENTED SEPT. 5, 1905.

W. J. RUFF.
INTERMITTENT MOVEMENT IN PASTEURIZERS.

APPLICATION FILED DEO. 5, 1904.

2 SHEETS- SHEET 1.

No. 798,833. PATENTED SEPT. 5, 1905.

W. J. RUFF.
INTERMITTENT MOVEMENT IN PASTEURIZERS.

APPLICATION FILED DEC. 5, 1904.

IEETS-8HEET 2.

_- ^-,

757 a- >->
7^^

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF, OF QUlNCY, ILLINOIS.
INTERMITTENT MOVEMENT IN PASTEURIZERS.

No. 798,833.

Specification of Letters Patent.

Application filed December 6, 1904. Serial No. 236,526.

Patented Sept. 5, 1905.

To all whom it may concern:

Be it known that I, WILLIAM J RUFF, a citi-
zen of the United States, residing at Quinc.y,
in the county of Adams and State of Illinois,
5 have invented certain new and useful Improve-
ments in Intermittent Movements for Pasteur-
izers, of which the following is a full, clear,
and exact description, reference being had to
the accompanying drawings, forming part of

ic this specification. ,

'My invention relates to an intermittent
movement for imparting a step-by-step move-
ment to the bottle-carrier of a pasteurizer in
which the receptacles of the beer or other ma-

1 5 terial to be pasteurized' are made to pass suc-
cessively through vertically-superposed strata
of a heat-transferring medium for gradually
raising and then gradually lowering the tem-
perature of the goods contained in such recep-

20 tacles. In other words, the material is made
to ascend or descend through different strata
of a medium adapted to transfer heat to the
material to be pasteurized or transfer it from
said material, according to the stage of the

25 pasteurization through which the material is
passing. By this intermittent movement the
material is not only subjected during the pe-
riods of rest to the temperature of the medium
' in which the receptacles are found at the re-

30 spective steps, but during the periods of rest
the baskets or other receptacles of the carrier
may be loaded and unloaded as they are suc-
cessively presented at the proper points for
receiving and discharging the material to be

35 treated.

The improvement is well adapted for use in
pasteurizers such as illustrated in United
States Letters Patent issued to me, Nos.
701,622 and 767,962, dated, respectively, June

4 8, 1902, and August 16, 1904, and one issued
to A. A. Busch et al., No. 713,952, dated No-
vember 18, 1902.

The object of the present improvement is to
provide for an intermittent movement of the

45 conveyer in a pasteurizer as distinguished
from a continuously-moving conveyer, this
intermittent movement being deemed much
more favorable for the pasteurization for
reasons that I will specify further. The mer-

50 its of the substitution lie in that I am enabled
to make better use of the different strata in
temperature in the pasteurizer, more espe-
cially in types of such apparatus Jn which
there is means for causing a very thoroughly-

defined line of demarcation of temperature as 55
between two different strata of water, as in
the patents enumerated. These different
strata in temperature are made use of by the
intermittent movement in that the cages con-
taining the receptacles holding material to be 60
pasteurized are transferred by a step-by-step
movement from one stratum of temperature
to a different temperature, after 'which they
are allowed to rest for a stated period in order
the better to create an exchange of tempera- 65
ture between the water and the contents of
the receptacles. This results in a more even
heating and cooling of the material and a
more thorough transferring of the tempera-
tures in both directions. In carrying on the 70
pasteurization in a pasteurizer in which the
conveyer moves continuously the water that
enters the cages containing the receptacles is
displaced .very gradually and there' is no^-'an
immediate complete exchange of temperature 75
taking place within the conveyer-cages when
the cages move from one temperature stratum
to another, owing to lack of rapid circulation
from the cages. By moving the conveyer
intermittently the cages are suddenly moved 80
forward step by step, as there is less circula-
tion in the cages and between the receptacles
'therein than there is in the water surround-
ing the cages. The rapid movement of the
conveyer through the stratified temperature 85
zones causes the water to be expelled from the
cages rapidly, so that it is displaced and im-
mediately replaced by either hotter or colder
water as soon as the cages reach the next
stratum of temperature. In this way I am 90
enabled to* get the direct benefit of each sep-
arate stratified course of water and its tem-
perature conditions. The cages stop in their
respective positions in each stratified course
of water a stated length of time in order to 95
absorb and give off temperatures to-and^from
the water surrounding the receptacles in the
cages. This is much to be preferred over a
continuous movement in that it insures a more
complete and even pasteurization of the ma- too
terial over what can be obtained in a continu-
ously-moving conveyer, as in that case cur-
rents are produced which f6llow a less defined
course and as a consequence of which some of
the receptacles containing material to be pas- 105
teurized are affected more than others.

Figure I is a side elevation of a portion of
a pasteurizer with my intermittent movement

798,833

applied thereto. Fig. II is an enlarged side
elevation of the main portion of my move-
ment. Fig. Ill IH a section taken on line III
111, Fit;'. II. Fig. IV is a action taken on
5 line, IV IV, Fig. II. Fig. V is a view, partly
in elevation and partly in vertical section.

A designates a portion of a pasteurizer (sec
Fig. I) that may. lie of the form illustrated in
either of the patents hereinbefore alluded to
jo or of any other desirable form.

15 is an endless carrier (such as is shown in
the patents referred to) that operates in the
tank of the pasteurizer and the holders C of
which may be in the form of baskets, as shown,
15 or of any other suitable formation. The car-
rier B operates upon sheaves Dand I)'. (Indi-
cated by dotted lines, Fig. I.)

1 designates a shaft to which the sheaves D
are lixed, and 2 is a shaft to which the sheaves
20 1)' are lixed.

3 is a notched wheel carried by the shaft 1,
and 4 is a bifurcated throw-lever that strad-
dles the notched wheel 3and thearmsof which
are loosely fitted to the shaft 1. Upon the
2-5 inner faces of the arms of the throw-lever are
guides 5.

6 is a pawl slidably positioned between the
guides 5 to reciprocate within the throw-le-
ver. This pawl is adapted for engagement
30 with the notched wheel 3, as seen in Figs. II
and III, and it is provided with an aperture
7. The pawl is held projected to the notched
wheel by a spring 8, which bears at one end
against the pawl and the other end of which
35 rests against a seat 4', that is an integral part
of the throw-lever.

D designates a driving-shaft to which power
is applied from any suitable source.

10 is a crank-disk fixed to the shaft 9 and
40 bearing peripheral bosses 11 and 12, that are
offset from each other, so that they travel in
different paths.

13 is a wrist-pin projecting from one side
of the disk 10 and forming a part of said disk.
45 14 is a pitman having at one, end a box 15,
that is loosely titled to the wrist-pin 13. At
the other end of said pitman is a box 1(5, that
is pivoted to the outer end of the throw-lever
4 by a pin 17. The pitman 14 by its connec-
50 tion to the crank-disk and the throw-lever
provides for the imparting of rocking move-
ment to the throw-lever during the rotation
of the crank-disk 10, and when the throw-le-
ver is rocked and the spring-pressed pawl fi
55 is seated in one of the, notches of the wheel 3
and the notched wheel is in freed condition ro-
tation is imparted to said wheel and the shaft
1, to which it is lixed, so that the conveyer-
> supporting sheaves 1) will be moved to cause
do travel of the bottle-carrier to a degree corre-
sponding to the movement imparted to said
notched wheel.

IX designates a catch-bolt that is recipro-
cally positioned in a guide 1'.), located adja-
6s cent to the notched wheel 3 and the point of

which is adapted to enter the notches of said
wheel to prevent retrograde rotation of the
wheel under a certain condition that will here-
inafter be referred to. The catch-bolt has
connected to it the shank 20, that operates 70
through a suitably-supported bracket 21 and
is surrounded by an expansion-spring. 22, lo-
cated between the head of the catch-bolt and
said bracket and by which the bolt is nor-
mally pressed toward the notched wheel 3. 75

23 is a pull-rod having one of its ends con-
nected to the catch-bolt shank.

24 is a pull-lever to which the other end of
the pull-rod 23 is pivoted. The pull-lever 24

| is rockingly supported at its lower end by a 80
shaft 25,that is mounted in a bracket 26, suit-
ably supported. At the upper or free end of
the pull-lever 24 is a roller 27, that is posi-
tioned in the path of travel of the crank-disk .
boss 11, so that it is engaged by said boss 85
when the boss travels thereto during the ro-
tation of the crank-disk.

28 designates a second pull-lever mounted
upon the shaft 25 independently of the pull-le-
ver 24 and bearing at its upper or free end a 90
roller 29, that is positioned in the path of travel '
of the crank-disk boss 12, so that said boss will
strike thereagainst when it is rotated thereto.
30 is a connecting-rod, pivoted at one end
to the pull-lever 28, and 31 is a bell-crank le- 95
ver, to one arm of which the other end of said
connecting-rod is pivoted. This bell-crank
lever is mounted upon a rock-shaft 32, mount-
ed upon the catch-bolt guide 19, and the sec-
ond or free arm of said lever extends in a di- 100
rection toward the spring-controlled pawl 6,
carried by the throw- lever 4. so that it will
enter the aperture in said pawl when the pawl
is moved thereto by the rocking of he throw-
lever. 105

The operation of my movement as thus far
explained is as follows: The crank -disk 10
rotates in the direction indicated by the ar-
row, Fig. II, and while its crank-pin is trav-
eling upon a dead-center with respect to the no
pivot-pin 17, that connects the pitman 14 to
the throw-lever 4, the crank-disk boss 11
travels against the roller 27 of the pull-lever
24, thereby rocking said pull-lever and caus-
ing the catch-bolt 18 to be withdrawn from 115
| the notched wheel 3. As the crank-disk con-
I tinues to rotate to carry the crank-pin 13 from
' the position seen in full lines to the position
seen in dotted lines, Fig. II, the pitman 14 is
j drawn forwardly arid the throw -lever 4 is 120
! rocked to rotate the notched wheel 3, shaft 1,
| and sheaves thereon a distance cor responding
| to tiie space between the notches in which the
i pawl 6 is seated and the notch next in advance
of the one in which it is seated. When the 125
sheaves are so rotated, the carrier H has a
movement impacted to it corresponding to
the spacing of the bottle-holders. The move-
ment of the throw-lever, as stated, carries the
pawl to the free arm of the bell-crank lever 130

798,833

31, and said arm moves into the aperture in
said pawl, as seen in dotted lines, Fig. II.
At this time the frank-disk having made a
half-revolution its boss 12 is brought to the
5 roller 29 of the pull-lever 28, and said boss acts
against said roller to throw said pull-lever
rearwardl.v and through the medium of the
connecting-rod 30 rocks the free arm of the
bell-crank lever 31 upwardly for the purpose

10 of withdrawing the pawl 6 from the notch in
which it was previously seated. Previous,
however, to the withdrawal of said pawl the
catch-bolt 18 enters into a notch in the wheel
3, being projected thereinto by the spring 22

15 as soon as the throw-lever 4 is rocked to the
limit of its movement. It will be understood
that the point of the catch-bolt rides against
the periphery of the notched wheel between
notches thereof while the wheel is being ro-

20 tated subsequent to the withdrawal of the
catch - bolt, as previously explained. The
notched wheel being now held by the catch-
bolt, retrograde rotation thereof is prevented
and the wheel held while the rotation of the

25 crank-disk 10 is continued to bring the wrist-
pin back to the starting-point and return the
throw-lever to its former position and permit
entry of the pawl 6 into the notch of the wheel
3 next adjacent to that it was seated in for the

30 next ope ration, the pawl riding off of the bell-
crank arm onto the notched wheel as the throw-
arm is 'returned.

For the purpose of imparting rotation to
the shaft 2, that carries the sheaves D', so that

35 said sheaves may be driven supplernentarily to
the driving of the shaft 1, 1 utilize a reach-rod
33, that is connected at one end to the pivot-pin
1 7 in the pull-lever 4 by a box 34. The other end
of said reach-rod is pivotally connected by a

4 box 35 to a bifurcated supplemental throw-
lever 36, the arms of which are loosely mount-
ed upon the shaft 2. 37 is a ratchet-wheel
fixed to the shaft 2, and 38 is" a spring-pressed
pawl mounted in the throw-lever 36 and en-

45 gaging the ratchet-wheel 37. This construc-
tion provides for actuation of the shaft 2 simi-
lar .to the actuation of the shaft 1 as each
movement of the throw-lever 4 is cbmmui-
cated to the lever 36 through the medium of

50 the reach-rod 33, and when the last-named le-
ver is actuated in a forward direction it causes
rotation of the shaft 2, due to the engagement
of the pawl 38 with the ratchet-wheel 37.
39 is a catch-bolt mounted in a guide 40 and

55 having its point presented to the ratchet-wheel
37. The catch-bolt is pressed forwardly by
a spring 41, and it acts to prevent retrograde
rotation of the ratchet-wheel 37 when the pawl
38 is being returned after it has carried said

60 ratchet-wheel in a forward direction.

The supplementary mechanism for operat-
ing the second shaft 2 of my intermittent
movement is of more particular utility in con-
stantly taking up the slack in the carrier of
65 the pasto.urizer and imparting movement to

the carrier to compensate for wear therein, so
that the carrier may be conducted in a uni-
form manner.

It is to be understood that while I have
shown only two shafts driven by the move- 70
ment herein described any greater number
may readily be driven by properly connecting
the additional shafts to the movement by suit-
able means, such as reach-rods.

1 am aware that a German patent has been 75
issued to Anders Anderson Pindstofte, dated
December 9, 1896, for sterilizers, and I do not
claim herein anything shown and described
in said patent. There is no provision in the
apparatus described in this patent for causing 80
a step-by-step movement of the conveyer, the
apparatus embracing merely a tank to con-
tain a solid shallow body of water and a con-
veyer operating through said body of water,
which is stopped from time to time for un- 85;
loading and loading purpose, but which has
no contemplation of an intermittent move-
ment, whereby the cages of the conveyer are
constantly carried forward step-by-step for
the purpose of subjecting the receptacles 90
therein and their contents to different tem-
perature strata of water in a pasteurizer.

I claim as my invention

1. The combination with the carrier of a
pasteurizer in which the receptacles ascend or 95
descend through varying strata of heat-trans-
ferring medium, of means for imparting in-
termittent movement to said carrier, substan-
tially as set forth.

2. The combination with the carrier of .a ioc
pasteurizer in which the receptacles succes-
sively pass through vertically - superposed
strata of varying temperatures, of means for

in) parting intermittent movement to said car-
rier, and means for holding said carrier at 105
rest periodically after movement has been im-
parted thereto, substantially as set forth.

3. The combination with the carrier of a
pasteurizer in which the material to be treated

is passed vertically through varying strata of 1 10
temperatures, a sheave on which said carrier
operates, and a shaft carrying said sheave; of
means for imparting intermittent movement
to said shaft, substantially as set forth.

4. A pasteurizer having means for develop- 115
ing vertically-superposed strata of varying
temperatures and means causing the material

to be treated to ascend or to descend through
said strata of temperatures, by intermittent
movements. 120

5. A pasteurizer having means for develop-
ing vertically-superposed strata of varying
temperatures and means causing the material
to be treated to ascend- or to descend through
said strata of temperatures by intermittent 125
movements; the periods of rest between said
interrnittent movements occurring while the
material is subjected to the different temper-
atures.

6. An -apparatus for pasteurizing compris- 130

798,833

ing means for developing vertically -super-
posed strata of heat-transferring medium of
varying temperatures and means causing tlie
material to be treated to ascend or to descend
through said strata to be brought to rest in
each of said strata successively for a suitable
period to enable the temperature of each

stratum to produce the desired' 1 effect on the
material to be treated.

WILLIAM J. RUFF.

In presence of

HRNRY DAMHORST,
FRANK A. LDKBK.

\i O

No. 801,693.

PATENTED OCT. 10, 1905.
W. J. RUFF.
PASTEURIZER.

APPLICATION FILED JAH. 30, 1905.

. SHEETS-SHEET 1.

No. 801,693.

PATENTED OCT. 10, 1905.
W. J. RUFF.
PASTEURIZER.

APPLICATION FILED JAN. 30, 1905.

4 SHEETS SHEET 2.

PATENTED OCT. 10, 1905.

No. 801,693.

W. J. RUFF.
PASTEURIZER.

APPLIOATIOK TILED JAI. 30, 1905.

: SHEETS-SHEET :

No. 801,693.

PATENTED OCT. 10, 1905.

W. J. RUFF.
PASTEURIZER.

APPLICATIOH FILED JAH. 30, 1905.

4 SHEETS-SHEET 4.

UNITED STATES PATENT OFFICE.

WILLIAM J. RUFF. OF QUINCY, ILLINOIS.
PASTEURIZER.

No. 801,693.

Specification of Letters Patent. Patented Oct. 10, 1905.

Application filed January 30, 1905. Serial,No. 243,275.

To all whom it may concern:

Be it known that I, WILLIAM J. RUFF, a citi-
zen of the United States, residing in Quincy,
in the county of Adams and State of Illinois,
5 have invented certain new and useful Improve-
ments in Pasteurizers, of which the following
is a full, cleat, ana exactdescription, reference
being had to the accompanying drawings,
forming part of this specification.

ro. The object of my. invention is to provide
suitable means for pasteurizing beer wherein
the heating agent is applied to the beer going
into the machine with a gradually-increasing
temperature and which heating agent is ap-

15 plied to the beer as it leaves the machine with
a corresponding gradual decrease of tempera-
ture.

A furtner object of my invention is to con-
struct a beer-pasteurizer wherein no cooling-

20 water is made use of, but where the lower tem-
perature of the cold beer entering the pasteur-
izer is utilized to lower the temperature of the
beer after it has been pasteurized and is being
discharged from the machine.

25 My invention consists in a pair of endless
chains moving in horizontal planes and carry-
ing between them carriers adapted to receive
the bottled beer, a plurality of basins or tanks
arranged beneath the chains and carriers, a

30 corresponding plurality, of tanks arranged
above the chainn and carriers, and various con-
nections whereby water is taken from the tanks
below the carriers and delivered to the tanks
above the carriers, from whence said water

35 discharges into the carriers and finally returns
to the lower tanks or basins.

Figure I is a longitudinal section taken ap-
proximately through the center of a pasteur-
izer of my improved construction, this view

40 being in the nature of a diagrammatical view
and illustrating principally the chains, car-
riers, and tanks. "Fig. 11 is a side elevation
of the pasteurizer, parts thereof being broken
away. Fig. Ill is an end elevation of one of

45 the carriers made use of in carrying out my
indention. Fig. IV is a vertical section taken
on line IV IV, Fig. III. . Fig. V is a perspec-
tive view of one end of a modified fefrm of the
carrier. Fig. VI is a vertical- section taken

50 longitudinally through the center of the ma-
chine. Fig. VII is a plan view of one end of

, one of the carriers. Fig. VILI is a detail ver-
tical section taken at the end of one of the car-
riers through- the discharge-valve thereof and

55 showing a device for automatically opening
said discharge-valve. Fig. IX is a horizontal

section taken on line IX IX, Fig. VIII. Fig.
X is an enlarged transverse section taken on
line X X, Fig. II. Fig. XI is an -enlarged
detail section taken on line XI XI, Fig. X. 60
Fig. XII is a view showing the interior ar-
rangement of one of the valves, herein desig-
nated by the numeral 43.

1 indicates the housing of Vny improved
pasteurizer, which is of an elongated box form 65
havingw, flat top 2, framed together by the suit-
ably-arranged timbers 3 and supported by
posts 4. The housing thus constructed is en-
tirely closed, with, the exception of the top
forward corner, which is left open, as indi- 70
cated by 5, through which opening the beer
is placed in and removed from the carriers of
the machine. Located beneath the housing
are three rectangular tanks or basins A, B,
and C. The bottom section 6. of the housing, 75
beneath the front end or the end in which the
opening 5 is formed, slopes gradually down-
wardly from the extreme outer end ot said
housing to the top of the tank A. A bottom
section 7 slopes gradually downward from the 80
rear side of the tank A to the front side of
the tank B. A bottom section 8 slopes grad-
ually downward from the rear side of the
tank B to the front side of the tank (J, and a
fourth bottom section 9 slopes from the ex- 85
treme rear end of the housing downwardly to
the rear wall of said tank C. Arranged on
the sides of the housing, at each end thereof,
are^A-shaped frames 10, provide'd with bear-
ings 11 at their upper ends, in which are jour- 90
naled for rotation the shafts 12, that extend
transversely through the side .walls of the'
housing 1 . On the forward one 6f these shafts
12 is mounted a beveled gear-wheel 13, with .
which meshes a pinion 14, carried by a shaft 95
15, suitably driven. Inside the housing and
upon the shafts 12 are mounted the sprocket-
wheels 16,aronnd correspond ing pairs of which
pass the endless chains 17. These chains are
made up of elongated links 18, pivotally con- too
nected together by bolts or pins 19, and each
link is provided with a bifurcated end 20, that
receives the teeth of the sprocket-wheel 16.
While I prefer to construct the chain in the
manner just described, any other suitable 105
sprocket-chain could be utilized.' The car-
riers 21 are positioned between each oppo-
sitely-arranged pair of links 18, these carriers
each comprising a rectangular open-top body
22, to which is secured in any suitable man- no
ner the end walls 28. -Fixed to these end
walls 23 and projecting outwardly therefrom

801,693

are trunnions 24, on which arc mounted roll-
ers 25, and the outer ends of said trunnions
pass through the links 18 and receive nuts 26
on their outer ends.

5 Formed in the top of each of the end walls
23 is a row of apertures 27, or the upper end
of said end walls may be cut away, as indi-
cated by 28 in the modification shown in Fig.
V. Formed in one of the end walls 23 of
10 each carrier are one or more discharge-aper-
tures 29, that are normally closed by a valve
30, which is provided with a stem 31, that
project through the end wall. A leaf-spring
32 is secured to the inner face of the end wall
15 provided with this valve, the free end of said
leaf -spring bearing directly upon the rear side
of said valve.

Located within the housing adjacent the
side walls thereof and extending longitudi-

20 nally between the shafts 12 are beams or
channel-bars' 33, the tops of which are pro-
vided with grooved tracks 34, in which the
rollers 25 travel. These beams, which are
supported by the framework of the housing,

25 support the weight of the carriers of the pas-
teurizer and the loads carried thereby. - Po-
sitioned on the side wall of the housing 1,
adjacent the ends of the carriers in which the
valves 30 are located and at a point just in

30 front of and slightly below the front shaft
12, is a curved strap or plate 35, that lies di-
rectly in the path of travel of the valve-
stems 31, and said strap or plate performs
the function 6f a cam, against which the ends

35 of the valve-stems engage to automatically
open the valves in the carriers just previous
to the time when said carriers are brought
into a position immediately below the open
end 5 of the housing. (See Figs. VIII and

40 IX and dotted lines Fig. VI.) Extending
transversely between the side walls of the
housing and between the two rows of carriers
:are a series of vertically-arranged walls 36,
that form a series of compartments 37, the

45 same being slightly wider than are the car-
riers 22. The bottoms 38 of these compart-
ments slope gradually from the ends toward
the center, and a discharge - opening 39 is
formed in the bottom of each compartment.

50 Positioned on top of the housing 1 and over
the left-hand end thereof and above the tank
A is a tank or water-tight compartment D.
On top of the center of the housingand above
the tank B is a second tank or water-tight

55 compartment E, and on top *of the right-
hand end of the housing and above the tank
C is a third tank or compartment F. Posi-
tioned on top of the center of the housing 1
and alongside of the tank D-is a header-pipe

60 40, into the under side of which are tapped
short sections of discharge-pipes 41, that lead
downwardly through the top of the housing
and terminate just above the path of travel
of the tops of the upper series of carriers.

65 These discharge-pipes 41 are so arranged as

that they are directly above the .centers of
the compartments 37, previously described.
Leading from the tank D to the header-pipe
40 is a T-union 42, in which is located a suit-
able cut-off valve 43, the stem 44 of which 70
projects horizontally outward to the side of
the machine. Header-pipes 45 and 46, simi-
lar in every way to the header-pipe 40 just
described, occupy corresponding positions .
adjacent the tanks E and F, respectively, 75
said last-mentioned header-pipes being pro-
vided with the discharge -pipes 41 and T-
unions to said tanks E'and F.

Arranged in suitable bearings 47 immedi-
ately in front of each tank at the side of the 80
housing is a shaft 48, on which is fixed an
arm 49, to the free end of which is pivotally
connected the outer end of the valve-stem 44.
Fixed to each shaft 48 is an arm 50, the end
of which carries a weight 51, the normal 85
tendency of which is to retain the arm 49 in
the position seen in Fig. X, with the valve-
stem 44 pulled out to its limit of movement,
each valve 43 being closed when the- parts
occupy these positions. Carried by each 90
shaft 48 is a third arm 49", to the lower end
of which is pivotally -connected the upper
,end of a vertically-arranged rod 52, the lower
end of which is connected to the forward end
of a lever 53, that passes through an aperture 95
54 in the side wal! of the housing. This le-
ver 53 is fulcruraed at 55 and has its inner
end bent downwardly and then curved rear-
wardly, as indicated by 56, which curved end
lies directly in the path of travel of the roll- 100
ers 25. (See Figs. X and XI. )

The mechanism just described is for the
purpose of automatically opening and closing
the valves 43, and it will be understood" that
there is an independent operating mechanism 105
for each valve. If desired, the entire valve
mechanism can be dispensed with and the
water can be pumped continuously from
tanks A, B, and C through an ordinary set
of pipe-headers 40, 45, and 46. no

Located adjacent each of the tanks A, B, .
and C are rotary pumps 57", 57 b , and 57,
and suitable tubular connections 58 lead from
the tanks A, B, and C to said pumps. Lead-
ing from said pumps' upwardly and discharg- 115
ing, respectively, into the tanks D, E, and F
are suitable tubular connections 59. Suit-
ably located in each tubular connection 59 is a
temperature-regulator 60 of any of the well-
known forms, to and from which leads a small izc
compressed-air pipe 61, the valve in the reg- j
ulator 60 controlling the passage of air .
through said last-mentioned pipe. Located
adjacent the side wall at the base of each of
the tanks A, B, and C is a horizontal pipe 62, i,j
one end 63 of which leads into the 'tank ad- \
jacent to which it is positioned. The. oppo-
site end of each pipe 62 is provided with a
steanvepector 64, which discharges into its
respective tank, to which ejector 64 Jeads a

801,693

steam-pipe 65. Each steam-ejector 64 is pro-
vided with a diaphragm- valve -controlling
mechanism 66 of any well-known form, to
which mechanism the- corresponding com-
5 pressed-air pipe 61 leads. Tapped into each
one of the pipes 62 is a water-supply pipe 67,
and leading from each of the pipes 62 is a
drain-pipe 68, the latter each being provided
, with a valve 69. The water-supply pipe 67,
10 leading into the pipe 62 of the tank A, is pro-
vided with a cut-off valve 70, to the stem of
which is fixed a crank 71. Rotatably ar-
ranged in the upper portion of the side wall
of the tank A is a shaft 72, on the inner end
15 of which, inside said tank, is fixed an arm 73,
carrying a float 74: To the outer end of said
shaft 72 is fixed an arm 75, and a rod 76 con-
nects the end of this arm 75 with the free end
of the crank 71, this mechanism providing

20 means for automatically opening the valve
70 in the water-supply pipe 67 when the
water in the tank A -is lowered beyond the
required level. Located in the tank A at any
suitable point and at the proper height is An

25 overflow-pipe 77.

The operation of my improved pasteurizer
is as follows: In pasteurizing beer in a ma-
chine of the foregoing description it is desir-
able that the water in tank A be of a tempera-

3 ture approximately 100 Fah" inheit, the wa-
ter in the 'tank B at a temperature of about
125 Fahrenheit, and the water in the tank-C
at a temperature of approximately 142 c Fah-
renheit. To maintain these temperatures, the

35 various regulators 60 are so set as that they
will act to allow air or other fluid underpres-
sure to flow through the pipes 61 and cause
thediaphragm-valve-operating mechanism 66
to be actuated to open the steam-ejectors 64

4 to allow steam to enter the tanks A, B, and
C whenever the temperatures fall below the
proper temperatures that are required to be
maintained in said tanks. The driving mech-
anism 13, 14, and 15 of the pasteurizer is

45 preferably arranged or driven as that the

sprocket wheels and chains move intermit-

, tently or with a stop movement that is, the

carriers are stopped for a predetermined

length of time intermittently during their

5 travel through the housing and the chains
and carriers are so spaced as that the carriers
of the top row or those entering the machine
and traveling toward the rear one of the
sprocket-wheels 16 will Stop directly beneath 1

55 the. discharge-pipes 41 and over the chambers
37, while the lower row of carriers passing
out of the machine and to ward* the front one
of the sprocket-wheels 16 stop at points im-
mediately beneath the upper row of carriers

60 and beneath the discharge-apertures 39 in the
bottom of the chambers 37. The pumps 57",
57 b , and 57 being start< .the water will be
drawn from the tanks A, B, and C and be de-
livered, respectively, into the tanks D, E, and

*5 F or to headers 40, 45, and 46. The carriers

are loaded and unloaded through the opening
5 in the housing during the time the carriers
are stopped, and after said carriers are loaded
they travel for ward ly through the machine im-
mediately beneath the discharge-pipes 41, the 70
rollers 25 riding on the tracks 34. Whenever

j. one of the rollers 25 contacts with the curved
lower end 56 of the first of the levers 53, the
corresponding shaft 48 will be roclted and the
"corresponding valve-rod 44 will be moved in- 75
wardly, opening the valve 43 of the tank D, and
. water therefrom will discharge through the T
connection 42, open valve 43, into the header
40, and from thence through the discharge-
pipes 41 into the carriers immediately below 80
saici pipes. The stay or rest of each receptacle
beneath ihe respective discharge-pipes 41 is
of sufficient duration or length of time to per-
mit a flow of water equal to the capacity of
the respective receptacles. As the receptacles 85
are quite shallow, being only about twelve
inches in depth, and as the flow of water from
the pipes 41 is a forced flow, (due partly to
gravity and partly to the fact that the tanks
D, E, and F are closed tanks into which the 90
water is discharged by the force-pumps 37 a .)
it to a great extent displaces the water in the
tanks, or at least thoroughly mixes therewith,
and thus acts to change the temperature units
of the beer in the bottles. The levers 53 and 95
corresponding valve-opening mechanisms are
so arranged as to hold the valves open during
the period of time that the carriers are stopped,
so that water at a temperature of approxi-
mately 100 Fahrenheit pumped into the tank 100
D from the tank A is being discharged into
the carriers which have just been loaded with
the cold beer. When the carriers beneath the
tank D become tilled with water, the overflow
will discharge through the apertures 27 and 105
passdown wardly into thecompartments37,and
from thence the water will discharge through
the apertures 39 in the bottoms of said com-
partments into the carriers immediately be-
neath said compartments, which latter carriers no
are the ones immediately over the tank A and
which are about to pass out of 'the pasteur-
izer. The foregoing operation is repeated
simultaneously with the two succeeding pairs
of tanks B and E and and F, the water n$
ojf a temperature of approximately 125 Fah-
renheit being pumped from the tank B into
the tank E and being discharged therefrom
through the header 45 and its discharge- pipes
into the carriers beneatlf-the tank E and 12
thence passing downwardly fnto the compart-
ments 37 and carriers beneath said compart-
ments and finally back into the tank B. The
water at a temperature of approximately 142

! Fahrenheit is pumped from the tank C into '25

' the tank F and discharges from thence down-
wardly through the pairs of carriers arranged
one above the other and finally passing back
into said tank C. it will be noted that in-rny

i improved pasteurizer the water of gradually- 13

801,693

increasing temperatures is applied to the beer
in the carriers as the same travel along in the
upper part of the housing from the front pair
of sprocket-wheels toward the rear pair, and
5 when the beer in said carriers reaches the first
outlet-pipe 41 of header 46 it is receiving water
of the maximum temperature, and from this
point on back to rear sprocket-wheels 16 and
through ^he lower portion of the housing up
10 to a point immediately below said mentioned
outlet-pipe 41 in "header 46 this, maximum-
temperature application is .maintained con-
tinuously. After leaving the point where the
maximum temperature is last applied the tem-

-15 peratureof the waterapplied to the beer grad-
ually decreases as the water delivered to the
ingoing carriers overflow^ and is caused to
discharge into the corresponding outgoing
carriers. As a result the beer is gradually

20 brought up to the maximum temperature and
correspondingly brought back to the mini-
mum temperature of the water in the pas-
teurizer, and in so doing said beer -is very
effectually pasteurized. It is desirable that

25 the outgoing beer be cooled so that it can, be
readily handled when taken from ths car-
riers, and by my improved construction the
low temperature of the water delivered to
the first ingoing carrier is also delivered to

30 the last outgoing carrier, for the reason that
said carriers are arranged one above the other,
and the water from the upper carrier after
being cooled by coming in contact with the
cold bottles of beer will discharge into the"

35 lower outgoing carrier and cool said beer to
the desired degree. The beer in the successive
ingoing carriers beneath the tank D, receiv-
ing water of a temperature approximately 100
Fahrenheit, will gradually become heated to

40 a higher degree, and at the same t time the
water discharging into said carriers will be-
comecorrespondingly cooled by coming in con-
tact with the receptacles containing the beer,
and said cooler water being displaced by the

45 water of a higher temperature discharging
from the pipes 41. will pass through the aper-
tures 27 and discharge downwardly into the
compartments 37, from thence into the corre-
sponding outgoing carriers beneath said com-

50 partments, and finally out of said carriers back
into the tank A. This action of gradually
heating the ingoing and correspondingly cool-
ing the outgoing beer is carried out as the
carriers pass beneath the tanks E and F and

55 over the tanks B and C. The temperatures
in the tanks A, B, and C are kept at the proper
degrees by the action of the regulators 60,
whidh control the inlet of steam into said tanks.
Just previous to the time that the carriers are

60 brought into the open end 5 of the housing
the valve-stems 31 successively contact with
the plates or straps 35 and the valves 30 are
opened, to be so held while the carriers are
stopped, which allows all the water in said

65. carriers to discharge out through the openings

! 29 onto the inclined bottom 6 and from thence
i into the tank A. The weights 51 and various
I connections automatically close the valves 43
] in the pipes 40, 45, and 46 immediately after
the rollers 25 pass from beneath the bent lower 70
ends 56 of the levers 53, and said valves re-
main thus closed while the carriers are mov-
ing to their next stopping-point, thus cutting
off the flow -of water into the carriers while
the latter are moving. 7 ,

In the foregoing description the chains and
carriers are specified as being moved inter-
mittently, and while this movement is pref-
erable it is not necessary, as practically the
same results could be obtained in a machine 80
where the carriers travel continuously instead
of intermittently. Where t the 'continuous
movement is used, the valves 43 and their ac-
tuating mechanisms would be done away with .
and the water would be pumped continuously 85
from- the tanks A, B, and C into the tanks or
headers on top of the housing. The movement
of the carriers in a pasteurizer of my improved
construction is necessarily very slow, and I
find that the time required to obtain the best 90
results for pasteurization - is approximately
forty minutes, and the movement of the chains
and carriers may be correspondingly timed,
so that this period of time will elapse from
the first application of the water of maximum 95
temperature to the carriers containing the
beer to the time of the final application of the
water of maximum temperature to said' car-
riers. This initial and final application of the
water of maximum temperature takes place 190
under the left-hand one of the discharge-pipes
41 of the header 46 and immediately beneath
the left-hand end of the tank F.

It will be seen that I have produced a pas-
teurizer wherein the- beer in the carriers is 105
very gradually heated step by step until it
reaches the maximum temperature required
for pasteurization, the highest temperature
of water in the machine being the same as the
temperature required for perfect pasteuriza- no
tion. In other words, it is not necessary to
heat any of the water to a higher tempera-
ture than a proper degree required to com-
pletely pasteurize the beer or other product
placed in the carriers. US

.1 claim as my invention
-.! In a pasteurizer,an endlessconveyer,car- .
riers arranged on said conveyer for receiving
the product to be pasteurized, meanswhereby
warming-water is delivered to the carriers, 120
means whereby water of maximum temperar
ture is delivered to the carriers, and means
for directing said first -mentioned water to.
the carriers after the latter have received the
water of maximum temperature, substantially i a 5
as set forth.

2^ Inapa8teurizer,anendles8conveyer,car-
riers moved by said conveyer, means where-
by warming-waterof varying temperatures is
delivered 1 into said carriers mwrns whereby i<"

801,693

water of maximum temperature is directed to
the carriers, and means whereby said water
of varying temperatures is directed to the
carriers after the latter have received the
5 water of maximum temperature, substantially
as set forth.

3. In a pasteurizer, an endless conveyer,
means for moving said conveyer intermit-
tently, carriers adapted to be moved by said

10 conveyer and which receive the product to be
pasteurized, means whereby Warming-water is
directed to the carriers, means whereby wate?
of maximum temperature is directed to the
carriers, and means whereby said first-men-

15 tioned water is directed to the carriers after
the carriers have received the water of maxi-
mum temperature, substantially as set forth.

4. In a pasteurizer, an endlessconveyer,car-
riers moved by said conveyer, means for im-

20 parting an intermittent movement- to -said
conveyer, means whereby warming-water of
varying temperatures is discharged into said
carriers, means whereby water of maximum
temperature is delivered to the carriers, and

25 means whereby said water of varying tem-
peratures is delivered to said carriers after
the latter have received the water of maxi-
mum temperature, substantially as set forth.

5. In a pasteurizer, an endless conveyer ar-
30 ranged to move forward and return beneath

itself, carriers adapted to be. moved by said
conveyer and to receive the product to be
pasteurized, means whereby warming- water
is delivered to the upper tier of the carriers,

35 means whereby water of maximum tempera-
ture is delivered to the carriers, and means
whereby said first-mentioned water is deliv-
ered to the lower tier of the carriers after the
latter have received the water of maximum

4 temperature, substantially as set forth.

6. In a pasteurizer, a carrier arranged to
move forwardly in one direction and return
beneath itself, carriers adapted to be moved
by said conveyer and to receive the product to

45 be pasteurized, means whereby warming-wa-
ter of varying temperatures is adapted to be
delivered to the upper tier of carriers, means
whereby water of maximum temperature is

adapted to be delivered to said carriers, and
means whereby the water of vary ing tempera- 50
tures is adapted to be delivered to said carriers
on their return movement and after they have
been subjected to the action of the water of
maximum temperature, substantially as set
forth. ss

7. In a pasteurizer, a carrier adapted to be
moved in one direction and to return beneath
itself, carriers adapted to be moved by said
conveyer and to receive the product to be pas-
teurized, means whereby warming-water isde- 60
livered to the upper tier of carriers, means
whereby water of maximum temperature is
delivered to the upper tier of carriers, means
whereby said water of maximum temperature

is delivered to the lower tier of carriers, and 65
means whereby the first-mentioned water is
.delivered to the lower tier of carriers after the
latter have received the water of maximum
temperature, substantially as set forth.

8. In a pasteurizer, a housing, an endless 70
conveyer horizontally arranged in said hous-
ing, carriers on said endless conveyer, a plu-
rality of tanks arranged in the lower por-
tion of the housing, a corresponding plurality

of tanks arranged on top of the. housing, 75
means whereby pasteurizing- water is con-
veyed from the lower tanks to the upper tanks, >
and means whereby said pasteurizing-water is
conveyed from the upper tanks into and
through the carriers and finally back into the 80
lower tanks, substantially as set forth.

9. In a pasteurizer, a plurality of rows of
carriers arranged one above the other, means
whereby said rows of carriers are moved in-
termittently in opposite directions, means 85
whereby pasteurizing-water is delivered to
the upper row of carriers and caused to over-
flow therefrom into the lower row of carriers,
and means whereby all of said carriers are
emptied of the pasteurizing - water at a cer- 90
tain period of their travel, substantially as set
forth.

WILLIAM J. RUFF.
In presence of

GERHARD G. ARENDS,
JOHN L. DECKER.

No. 805,025.

PATENTED NOV. 21, 1905.
N. F. NISSEN.
PASTEURIZING APPARATUS.

APPLICATION FILED OCT. 3. 1903.

3 SHEETS-SHEET 1.

-P

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IT go

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F/G2

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?^y

r/63

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No. 805,025.

PATENTED NOV. 21, 1905.
N. F. NISSEN.
PASTEURIZING APPARATUS.

APPMOATIOH FILED DOT. 3, 1903.

3 SHEETS-SHEET 2.

FIGS

o-/77

i
1

-n

-v

V
J-

V77

- 1

-D

pJJ

-/77

No. 805,025.

PATENTED NOV. 21, 1905.
N. F. NISSEN.
PASTEURIZING APPARATUS.

APPLICATION FILED OOT. 3, 1993.

3 SHEETS-SHEET 3

. 6.

Table of Manipulation for
Pasteurising Apparatus

Compartment Number

Off

UNITED STATES PATENT OFFICE,

NIELS FREDERIK NISSEN, OF COPENHAGEN, DENMARK.
PASTEURIZING APPARATUS.

No. 805,025.

Specification of Letters Patent. Patented Nov. 21, 1905.

Application filed October 3, 1903. Serial No. 175,695.

To all whom it may concern:

Be it known that I, NIELS FREDERIK NISSEN,
engineer, of 16 Aaboulevard, Copenhagen,
Denmark, have invented Improvements in
5 Pasteurizing Apparatus, of which the follow-
ing is a specification.

This invention relates to apparatus for pas-
teurizing beer and other liquids and will be
described with reference to the accompany-

10 ing drawings, wherein

Figure 1 shows the apparatus in plan, and
Fig. 2 shows one of the tanks in longitudinal
vertical section on line as y of Fig. 1. Fig. 3
shows the apparatus provided with a special

15 cooling device. Fig. 4 represents the device
in the form of two tanks side by side. Fig.
5 shows the device in the form of several
tanks side by side, and P^ig. 6 is a table illus-
trating the temperature for different compart-

20 ments at different times.

The apparatus consists of two tanks A and
B, connected at the one end by a pipe q and at
the other end by a pipe^j and a pump c. Each
of the tanks A and B is divided into a con-

25 siderable number of compartments by means
of transverse vertical and alternating parti-
tions a and 5, the partitions a extending from
the top down to a short distance from the bot-
tom of the box and those marked 5 from the.

30 bottom to a short distance from the top of the
chamber. Thirteen such compartments are
shown. Each of the compartments is pro-
vided with a steam-inlet pipe/, through which
steam can be led into the compartment from

35 the steam-conduit h by opening the steam-
valve g, placed outside of the chamber.

m is an outlet-cock placed in the bottom of
each compartment.

In preparing the apparatus for use it is

40 filled with cold water until the water stands
about an inch above the partitions marked i
or those extending upward from the bottom.
The water is then heated to different degrees
in the different compartments by means of

45 the steam-pipes. A number of the compart-
ments (generally six) are heated to the pas-
teurizing temperature, and the compartments
on both sides of these are heated to different
degrees on a gradually-reduced scale, the tem-

5 perature of the compartments nearest the hot
compartments being highest, and the farther
the compartments are situated away from the
hot compartment the less they are heated.
The heating is, for instance, started at six

55 a. m., and at seven o'clock the compartments
have been given the desired temperatures, as

follows: The compartments 11 to 16, 60 cen-
tigrade,(the pasteurizing temperature;) 10 and
17, 57; 9 and 18, 52; 8 and 19, 47; 7 and
20, 43; 6 and 21, 39; 5 and 22, 35; 4 and 60'
23, 31; 3 and 24, 26; 2 and 25, 23; 1 and
26, 20, or the temperature of the cold water.
All the steam-pipes except those leading to
the hottest or pasteurizing compartments
are now shut. The temperatures which the 65
different compartments have attained are also
shown schematically on the first line of the
table, where the respective spaces in each
horizontal row represent the respective com-
partments 1 to 26, the figures in these spaces 7
representing the temperatures which they
have acquired at the given time. Each hori-
zontal row represents the temperatures of
the various compartments at the, time rep-
resented by the corresponding figure in the 75
first vertical row. The circles in some of
the compartments indicate those compart-
ments which contain beer. Compartment 1
is now filled with cold un pasteurized beer,
the steam-pipe for compartment 11 is shut, 8o
and the pipe for compartment 17 is opened a
little. The pump c is set at work at such a
speed that it shifts the water from one com-
partment to the next, as from 13 to 14, in five
minutes. The water that was in compart- 8 5~
ment 14 is thereby forced into 15, the water
that filled 15 is forced into 16, and so on
throughout the series. The water from com-
partment 26 is forced through the connecting-
pipe q into compartment 1, the water from 1 9
into 2, &c., the water from 12 ioto 13 in
short, the whole mass of water with its ac-
quired temperatures is moved forward one
compartment in the direction of the pumping.
At 7.05 the temperature of the different com- 95
partments is therefore as shown by row 2 of
the table. The circle in compartment 1 sig-
nifies that this compartment has been filled
witli beer. The compartment 2 is next filled
with cold unpasteurized beer. The steam- to
valve to compartment 12 is closed and the
valve to compartment 18 is opened. DuVing
the next five minutes the water and the tem-
perature of all the compartments has moved
one compartment farther in the direction of l 5
the pumping, (the pump constantly working
at the same speed.) At 7. 10 the temperature
of the different compartments is therefore as
shown on row 3. The beer in compartment
1 is now beginning to get warmed (23^) from I10
the warmer water that is running into com-
partment 1 from 26. Compartment 3 is next

805,025

filled with cold un pasteurized beer, the steam-
valve to compartment 13 is closed, and the
steam-valve to compartment 19 is opened a
little, and during the next five minutes the
5 water and the temperatures have again moved
one compartment in the direction of the pump-
ing. The temperatures of the different com-
partments at 7. 15 is represented by the fourth
row. In this way the filling is constantly

10 carried out. Every five minutes the next com-
partment is filled with beer, and the tempera-
ture, the low as well as the high, is carried
one compartment forward in the direction of
the pumping. The beer in the compartments

15 is gradually getting wanner and warmer.
At 7.55 the compartment 1 has reached the
highest temperature, (see row 12 on the table).
The compartment 11 has been filled with cold
beer. From 7.55 to 8.20 (see row 17) the tem-

20 perature of compartment 1 is constantly kept
at the highest temperature, whereon the cool-
ing is commenced, the beer gradually being
cooled down from the incoming colder water.
At 9.10 the beer in compartment' 1 has been

25 cooled down as far as possible (20") and is
then removed. At 9.15 cold unpasteurized
beer is placed in compartment 1, and the beer
in compartment 2 has now been cooled down
to the lowest temperature and is removed.

3 At 9.20 cold un pasteurized beer is placed in
compartment 2 and the beer in 3 has been
cooled to the lowest temperature and is re-
moved, and so on. At the same time the high-
est temperature is constantly moved forward

35 one compartment every five minutes. The
lowest and the highest temperatures are con-
stantly kept diametrically opposite. The
highest temperature is brought about by ad-
dition of steam. The low tern perature is con-

40 stantly produced by the cold unpasteurized
beer which every five minutes is placed in the
apparatus, and the compartments situated be-
tween the hottest and the coldest chambers
contain water of intermediate temperatures.

45 If it is preferred to cool the beer further down
before removing from the compartments and
there is a sufficient supply of cold water at
hand, cold water is let into the respective com-
partments five minutes before the beer is re-

50 moved, and a corresponding amount of water
is let out of the apparatus from the outlet-cock
in in the bottom of the compartment preced-
ing it in the series. Suppose, for instance,
that f the cold water is 12". This cold water

55 is then at 9.05 let into compartment 1 and the
cock M, in 26 is opened. At 9. 10 the beer in 1
is then cooled to, say, 15, and the beer is re-
moved. The cold water is now let into com-
partment 2, cock ni in compartment 26 is

60 closed, and cock in. in compartment 1 is opened.
At 9.15 the beer in 2 has been cooled to 15
and is removed. The cold water is now let
into compartment 3, the outlet-cock in 1 is
closed, and the outlet-cock in 2 is opened, and

65 so on throughout the series. If it is necessary

to cool the beer still more before it is removed
from the apparatus, a special cooling device is
put into operation. This cooling device con-
sists of a pump (I, connected with a refriger-
ating-tank /, a water-suction hose&, connected 70
with the suction end of the pump, and a de-
livery-water hose ?*, -connected with the re-
frigerating-tank. (See Fig. 4.) Say, for in-
stance, that it is desired to reduce the tempera-
ture to 5. The hose k is then at 9.05 o'clock 75
placed in compartment 26, the pump d set at
work, and the discharge-hose placed in com-
partment 1. The water from compartment26
is then drawn through the ref rigerating-tank
and there cooled down to the desired tempera- 80
ture (5^) and thence pumped into compart-
ment 1. The temperature of this compart-
ment will therefore be 5. If the pump rfruns
with the same speed as pump c, no water will
pass directly from compartment 26 to com- 85
partment 1 through pipe q; but a volume of
water equal to that received from compart-
ment 25 will be drawn off through pipe k,
passed through the ref rigerating-tank, and
thence through pipe ;/. into compartment 1, 90
from which point it participates in the ordi-
nary circulation induced by the pump c. The
beer in compartment 1 is in this way cooled
down to 5 . At 9.10 the beer is removed,
hose k is placed in compartment 1, hose in 95
compartment 2, and the compartment 2 will
now in its turn be cooled down to the desired
temperature, and so on. In this way the tem-
perature of all the compartments is each in
its turn brought down to any temperature 100
above the freezing point that is wanted before
the beer is removed.

From the description it is evident how the
water, which from each compartment runs
into the adjoining compartment, gradually T 5
heats the cold unpasteurized beer almost to the
pasteurizing temperature. This temperature
is reached by addition of a little steam and
kept there for a definite time, then the steam
is shut off, and the beer is again cooled down n
by the circulating colder water. The water
is kept at the highest temperature through a
certain but constantly-moving portion of the
cycle, and at the diametrically opposite point
of the cycle the water is constantly cooled by "5
the cold bottles placed there every five min-
utes. If the water is not thereby cooled suffi-
ciently, an extra cooling device is applied, as
described.

The pipe q is only a means of connection > 2
between adjacent ends of the tanks, while the
pump c is the means of circulation. The pipe
q may be omitted and the whole apparatus
built as one tank A, the opposite ends of the
tank being connected through the pump c. 125
(See Fig. 3. ) The apparatus can also be built
as several tanks A B C D, as shown in Fig. 5,
two and two of the tanks being connected
through the connecting-pipes q q' </", while
only the first and the last compartments of 130

805,035

the system are connected through the circula- |
tion-pump c. There are many other ways in
which the mechanical arrangement of the
parts may be varied without changing the es-
5 sential character of the device. I do not,
therefore, wish to be understood as limiting
my invention to the exact apparatus and ar-
rangement of parts shown and described.
What I claim is

to 1. An apparatus for pasteurizing beer and
other bottled liquids comprising a number of
fluid-containing compartments connected to-
gether in series for circulation of their fluid
contents, means for separately heating the

15 fluid in each of said compartments, means for 1
cooling such compartments as described and
means for producing a circulation of the fluid j
contents of said compartments throughout the i
series.

20 2. An apparatus for pasteurizing beer com-
prising a number of tanks having cross-par- j
titions alternately stopping short of the top
and bottom of the tank, a water-circulating
connection placing the various compartments

25 thus formed in series, a steam-supply pipe
having a branch entering each compartment,
a controlling-valve for each branch and means
for supplying cooling-water to any of the com-
partments.

3. An apparatus for pasteurizing beer com- 30
prising a number of tanks having cross-par-
titions alternately stopping short of the top
and bottom of the tank, a water-circulating
connection placing the various compartments
thus formed in series, means for supplying 35
heat independently to each of the compart-
ments at will, a re frige rating-tank and a water-
circulating mechanism adapted to draw water
from and deliver water to each of the com-
partments at will. 40

4. An apparatus for pasteurizing beer com-
prising a number of tanks having cross-par-
titions alternately stopping short of the top
and bottom of the tank, a permanent water-
circulating connection between adjacent end 45
compartments of the tanks, a steam-supply
pipe extending alongside each tank, branch
pipes extending from the steam-supply pipes
into each compartment, a valve for each
branch pipe and means for drawing warm wa- 5
ter from and supplying cold water to each com-
partment.

In witness whereof I have hereunto set my
hand in presence of two witnesses.

NIELS FREDERIK NISSEN.
Witnesses:

C. Fox MAUTS,
MAGNUS JENSEN.

No. 806,266. PATENTED DEC. 5, 1905.

C. A. KING.
MACHINE FOR PASTEURIZING BEER.

APPLICATION TILED JULY 20, 1899.

6 SHEETS-SHEET 1.

WITN!

ESSES

?4 ZZL***-*'^- -

No. 806,266. PATENTED DEC. 5, 1905.

C. A. KINO.
MACHINE FOE PASTEURIZING BEER.

APPLICATION FILED JULY 20, 1899.

6 SHEETS-SHEET 2.

No. 806,266. PATENTED DEC. 5, 1905.

C. A. KINO.
MACHINE FOB PASTEUBIZING BEER.

APPLICATION FILED JULY 20, 1899.

6 SHEETS-SHEET 3.

No. 806,266. PATENTED DEC. 5, 1905.

C. A. KING.
MACHINE FOR PASTEURIZING BEER.

APPLICATION FILED JULY 20, 1899.

6 SHEETS-SHEET 4.

No. 806,266.

PATENTED DEC. 5, 1905.

C. A. KINO.

MACHINE FOB PASTEURIZING BEER.

APPLICATIOU FILED JULY 20, 1899.

6 SHEETS-SHEET 5.

No. 806,266. PATENTED DEC. 5, 1905.

C. A. KING.
MACHINE FOR PASTEURIZING BEER.

APPLICATION FILED JULY 20, 1899.

6 SHEETS-SHEET 6.

VN/I-TN|

UNITED STATES PATENT OFFICE.

CHARLES A. KING, OF MATTAPOISETT, MASSACHUSETTS.
MACHINE FOR PASTEURIZING BEER.

No. 806,266.

Specification of Letters Patent.

Application filed July 20, 1899. Serial Ho. 724,616.

Patented Dec. 5, 1906.

Tit (if! n-hcnii it HMTJ concern:

Be it known that I, CHARLES A. KING, of
Mattapoisett, in the county of Plymouth and
State of Massachusetts, have invented a new
5 and useful Improvement in Machines Espe-
cially Adapted for Pasteurizing Beer, of which
the following is a specification,

My invention has for its object the produc-
tion of a;machine whereby bottled beer may

10 be expeditiously and economically pasteur-
ized.

The pasteurization of the bottled beer to
destroy yeast-germs, &c., is ovdinarily accom-
plished by heat applied to the bottles. To

15 this end a pasteurizing temperature of at
least 160 Fahrenheit is required, and in
order that the bottles may not be broken in
the operation the heat must be gradually ap-
plied and the bottles gradually cooled sub-

20 sequently thereto. Water-baths of varying
temperatures, into which the bottles are suc-
cessively plunged, are favored in the art as a
means of pasteurization because of the ease
with which uniformity in the determination

25 and maintenance of the proper temperatures is
thereby secured. Ordinarily machines of this
water -tank type comprise several tanks or
baths, the pasteurizing-bath being a central
tank maintained at a temperature of 160 Fah-

30. rcnheit or over, while attem Derating and cool-
ing baths on either side thereof are main-
tained at temperatures considerably lower
say 90' Fahrenheit. In operation the bottles
entering the first or warming bath at atmos-

35 pheric temperature are heated therein to sub-
stantially the -temperature of that bath and
are then passed into the pasteurizing-bath to
be heated to the higher or pasteurizing tem-
perature. Thence passing to a third or cool-

40 ing bath the temperature of the bottles is
agai n lowered , w hereu pon they are then passed
out of the machine. The bottles, however,
on entering the first and second of these tanks
naturally act to lower the temperatures there-

45 of and upon entering the last-named tank to
raise the temperature of that one. This ac-
tion^of the heat of the bottles to modify the
required bath temperatures is ordinarily coun-
teracted by a continuous application of heat

50 to the first tank, as well as to the pasteuriz-
ing-tank, and by a simultaneous cooling of
the last tank, these operations being independ-
ent in the sense that there is no automatic ad-
justment of temperature between the baths.

55 1 have conceived that in an apparatus of this
type by placing .the attem perating-tank and

cooling-tank in proper relation to each other
and to the pasteurizing-tank there may be pro-
duced a substantial equalization of tempera-
ture in the attemperating-tank and in the cool- 60
ing-tank and that such condition may be con-
tinued without the further application of heat
other than that admitted to the pasteurizing-
tank. Accordingly I have constructed a ma-
chine which, briefly, comprises the three tanks 65
in alinement, a bottle-carrier passing longi-
tudinally through them, and in addition a
communication from the.pasteurizing-tankto
the warming-tank, a communication from a
point of the warming-tank remote from the 70
pasteurizing-tank to the bottom of the cool-
ing-tank, and an overflow from the cooling-
tank. The pasteurizing-bath I maintain at
a constant temperature in the usual way 'by
the injection of steam. Although in this ma- 75
chine the action of -the water-currents where-
by the heat is transmitted from tank to tank
is to me not entirely certain, the logical ex-
planation is as follows: The steam condensing
in the pasturizing-tank increases the volume 80
of <Water therein, and this tank being irt con-
nection with the first tank a current of hot
water enters the latter and tends to neutralize
the cooling effect of the cold bottles entering
therein. The portion of the warming-bath 85
remote from the pasteuring-tank is of course
least affected by the incoming current of hot
water, and therefore tends, to assume a lower
temperature than the rest of that bath. From
this point of the warming-tank, however, is 90
the communication to the cooling-tank, and
by reason of the increase in volume in the
former, owing to the hot-water current men-
tioned, a current to the latter takes place.
Such current being from the colder portion '95
of the warming-bath tends on entering the
cooling-tank to neutralize the heating effect
of the bottles coming from the pasteurizing-
tank, and the cold water from the warming-
tank entering the bottom of the cooling-tank 100
raises the water-level thereof and causes the
hotter ^vater at the surface to overflow to the
waste-pipe.

Having set forth the general principle of
my inventionand my embodiment of the same, 105
I will now describe the invention in detail,
reference being had to the accompanying
drawings, in which

Figure 1 is a broken longitudinal diagram-
matic section of an apparatus embodying my no
invention, Fig. 2 being a plan thereof. Fig.
3 is a sectional view of the left-hand end of

806,266

the apparatus, showing a portion of the first
tank. Fig. 4 is a sectional view showing the
arrangement of parts at the division between
the first and second tanks. Fig. 5 is a corre-
5 spending view taken at the division between
the second and third tanks. Fig. 6 is a sec-
- tional view showing the right-hand end of the
apparatus; and Fig. 7 is a plan view of the re-
ceiving-table at the right of Figs. 1 and 2

TO showing also a portion of the conveyer in plan.

Referring to the drawings, my machine is

shown as a long trough-like structure with

end walls a and d and partitions at b and c to

form three tanks ABC, the central tank B

15 of which is the pasteurizing-tank and the tanks
A and the attemperating-tanks. The tanks
have 'pipe connections H (see Figs. 1, 4, and
5) to a water-supply. In operation the water
is maintained in the tanks at the level indi-

20 cated in the drawings by the dotted line E.
For initially heating the several baths to their
respective operating temperatures the tanks
are provided with steam connections J. (See
Figs. 1, 4, and 5.) These connections enter

*5 the tanks and are there perforated to permit
steam to be injected into the water of the
tanks and condensed. Ordinarily in practic-
ing my invention the steam connections to the
tanks A and C are used only in bringing the

3 -baths to the proper temperatures prior to the
operation of the machine, after which they
are closed, the temperatures of the baths A
and C being then automatically maintained,
as heretofore described.

35 For providing communication from tank B
to A there is in the partition b (see Figs. 1 and

4) at the water-level an opening in, and
through this the hot water formed by steam
condensing in B passes into tank A. From

40 a point in the tank A just below the water-
line a pipe M of large cross-section passes
around outside of the tanks and enters the
tank C at a point near the bottom thereof.
(See Figs. 1, 6, and 7.) Communicating with

45 tank C at the water-leVfei therein (see Fig.

5) is a drip or waste pipe ///', through which
hot water from the surface of bath C passes
to the sewer or waste through pipe K. For
draining the three pipes at will each is pro-

5 vided with a drain-pipe K, controlled by suit-
able valves.

For feeding the bottled beer expeditiously
through the machine I have provided the fol-
lowing means: Extending 'longitudinally

55 through the three tanks is a way having rails
i 1 . This way or track passes from one tank 'to
the other over the partitions b and < at in-
clines. On the track is an endless carrier
comprised of slats e, linked, as at /, (see Figs.

60 3 and 7,) and engaging' the rails <* by means
of rollers ', with which the links at intervals
are provided. The rollers also engage a guard-
rail e', whereby the carrier is maintained prop-
erly submerged and on the .railway during

6 5 passage through the water - tanks. From

tank C the carrier passes over sprockets/
/' /" /* and around under the machine to the
starting-point at tank A. The sprocket / is
the carrier-driving gear and is driven from
pulley F 1 (see Fig. 7) by means of a worm- 70
i gear F 8 .

In order that the beer, which is conveyed
in cases, may be rapidly supplied to the car-
rier, I provide a roll or idler g. The case is
slid by the operator over the rolls until it is 75
engaged by the carrier. That the carrier may
properly engage the cases and hold them in
position during the operation the slats < are
at intervals provided with cleats e', one of
which engaging the case from the rear holds So
it stationary on the carrier in advancing
through the baths and up the inclines of the
railway, while another ".leal in the front of
the case prevents it from sliding out of posi-
tion when going down the inclines. That the 85
carrier may be automatically relieved of the
cases after passage through tank C there is
provided a second set of rollers or idlers d',
(see Fig. 7,) over which the cases are slid by
the action of the carrier, as-illustrated. 90

The operation of my machine is as follows:
The tanks are first filled with cold water
through the pipes H to the level E, after which
these pipes are closed. The steam-pi pesJ are
then opened to heat the water in the pasteur- 95
izing-tank B to a temperature of 160 Fahren-
heit or over and the water in the tanks A and
C each to a temperature of about 90. The
steam-pipes to the tanks A and C are then
closed and the steam-pipe to the tank B ad- 100
justed to supply heat to maintain the baths at
the proper temperatures during the pasteur-
izing process. The baths beingthus prepared
the process is commenced by the operator
starting a case upon the carrier by sliding the 105
same over the roller g. The case thus fed to
the carrier is engaged by a cleat t- 8 and fed for-
ward into the bath A. Here the beer in the
case is heated to a temperature of about 90"
and in turn the bath is slightly cooled by the no
beer. Passing from tank A the case now en-
ters the bath B, where the temperature of the
beer is raised to at least 160 Fahrenheit and
the beer pasteurized, this bath being also
slightly cooled by the beer. The slight cool- 115
ing effect of the beer is, however, immediately
corrected by the steam constantly injected into
tank B and there condensed, this condensa-
tion, as stated, causing an overflow from Bto
A, thus raising the temi>erature of A to the 120
temperature had before the entrance therein
of the beer, whereupon, in turn, there is caused
an overflow of the slightly - cooled water
through connection m to tank C. The beer
at 160 passing on from tank B to tank C is 1*5
there cooled to about 90 J . The tendency of
the hot bottles on entering C from B to raise
the temperature of bath C is counteracted by
the cool water coming from A, which enter-
ing the bottom of the tank C is diffused up- 130

806.866

ward, causing an overflow of warm water from
the surface of the.bath through the pipes if!
in* to the sewer. The case then emerging from
tank C is slid by the movement of the carrier
5 over the rollers d' to an operator at that end
of the machine.

As case after case is started into the ma-
chine by the first operator the process above is
automatically and continuously repeated. Af-

10 ter the quantity of beer desired to be pasteur-
ized has been so treated "the tapks may be
drained and cleaned through the pipes K by
opening the valves therein.
Having thus fully described my invention,

15 what I claim, and desire to secure by Letters
Patent, is

1. In an apparatus of the kind described, the
combination of three tanks located in line, the
tank at one end to contain an attemperating-

20 bath, the tank at the other end to' contain a
cooling -bath, and the intermediate tank to
contain a hot bath, said intermediate bath be-
ing in communication with the attemperating-
bath, means for heating said intermediate

25 bath, and a conveyer suitably mounted to
travel through said tanks consecutively, and
means for connecting the first and last tanks
in series, whereby, the temperatures and level
of the baths in said tanks will be equalized.

36" .2. In an apparatus of the kind described, the
combination of three tanks located in line, the
intermediate of said three tanks connecting
with the first of said other tanks, a conveyer
suitably mounted to travel through said tanks

35 consecutively, and a pipe connecting the end
.tanks, said tank connections permitting of a
flow for maintaining constant temperature and
bath-level in said tanks, as ahd for the pur-
poses set forth. '-'.

40 3. In an apparatus of the kind described,
three or more tanks located in line, means
whereby they may be filled with water and
means whereby said water may be heated,
and a conveyer suitably, mounted to travel

IS through each of said tanks in turn, and means
whereby said conveyer is moved, in combina-
tion with a pipe connecting the end tanks and
provision for an overflow- from the pasteuriz-
ing-tank to the first tank, as set forth.

.50 4. In an apparatus of .the kind described, a
series of tanks-located in line, a conveyer pass-
ing through each of said tanks in turn, a pipe
connecting the end tanks, an overflow connect-

. ing the pasteurizing- tank with the first of said

55 tanks, and a drip connecting the last of said
tanks with a suitable waste, and means where-
by said tanks are filled with water, and the
temperature of the water therein, regulated,
as and for the purpose set forth.

60 5. In an apparatus -of the "kind described,
three tanks located in line, in -combination
with means for heating the intermediate wa-
ter-tank to have a higher degree of tempera-
ture than the end water-tanks, means for con-

>S necting the first and last tanks in series, said

intermediate tank being connected with the
first of said other tanks, and a conveyer adapt-
ed to travel through said tanks consecutively,
the said conveyer consisting of two endless
chains to form .a substantially continuous 70.
flexible floor, a series of friction-rolls located
to support said endless floor, certain of the
slats forming said .floor being provided with
cleats adapted to hold the case from sliding
thereon while going u p and down grade where- 75
by a case of any dimensions less than', the
width of said conveyer and the distance of its
cleats may be supported upon said, floor and
carried through said tanks, and -the contents
of cases may be subjected to a substantially So
equal temperature in said end tanks and a
higher ' degree of temperature in said inter-
mediate, tank, as described.

6. In an apparatus of the kind described, the
combination of a series of water-tanks located 85
in line; means for controlling the temperature

of each tank whereby the temperature of the
intermediate tank will be higher than the tem-
perature of the two end tanks, communicat-
ing means for the water between the two end 90
tanks, said intermediate tank being connected
with the first of said end .tanks, a conveyer
adapted to travel through said tanks consecu-
tively and' a support located at the receiving
end of said conveyer and provided with a roll 95
in close proximity to said conveyer whereby
a case resting on said support and said con-
veyer will be drawn off from said support and
carried through said tank by frictionalcon--
tact of the entire bottom of said case with said 100
floor, as and for the purposes described.

7. In a .pasteurizer, the combination of an
attemperatitig-tank, a cooling-tank, asteriliz-
ing-tank in communication with the attemper- ,
ating-tank, means for moving the substance 105
to be sterilized from one tank to another, com-
municating means for the water between the
attemperating-tank and the.cooling-tank, and
means for maintaining the bath in the steril-
izing-tank at a higher temperature than the iro
baths in the other tanks.

8. In a pasteurizer,, the combination of an
atteinperating-taruc, a cooling-tank, asteriliz-
ing-tank in esnniuinication with the attemper-
ating-tank, means for moving the substance 115
to be sterilized from one tank to another,
means for heating the bath in the at tern JIB rat-
ing and cooling tanks, communicating means
for the water between the two last-mentioned
tanks, means for maintaining the bath in the 120
sterilizing-tank at a higher temperature than
the baths in the other tanks.

9. In a pasteurizer, the combination of an
attemperating - compartment, a. sterilizing-
corapartment, a cooling -compartment, com- 125
m u n Seating means for the water exterior of
said compartments between the attemperat-
idg-compactment and cooling-compartmc it,-
said means being without communication with
the Bterilizing-compartraent, and means car- 130

806,266

rying the substance to be sterilized through
said compartments.

- 10. In an apparatus of the kind described, a
pasteurizing-bath, an attemperating-bath at
5 one side thereof, a cooling-bath at the other
side thereof, said attemperating and cooling
baths being in direct communication with each
other, and said attemperating-bath being in
communication with the pasteurizing-bath,

10 substantially as described.

11. In an apparatus of the kind described, a
pasteurizing-bath, an attemperating-bath at
one side thereof, a cooling-bath at the other
side thereof, said attemperating and cooling

15 bathe being in direct communication with each
other, and said attemperating-bath being in
communication with the pasteurizing-bath, a

fluid-waste drip for said cooling-bath and a
fluid-inlet for the pasteurizing-bath, substan-
tially as described. 20

12. In an apparatus of the kind described, a
pasteurizing-bath, an attemperating-bath at
one side thereof, a cooling-bath at the other,
communicating means for the liquid between
said attemperating and cooling baths, and be- 25
tween said attemperating-bath and the pas-
teurizing-bath substantially as described.

In witness whereof 1 have hereunto set my
name this 18th day of July, 1899.

CHARLES A. KING.

Witnesses:

GEORGE O. G. COALE,
E. A. GUILD.

No. 806,354.

PATENTED DEC. 5, 1905.

C. H. LOEW.
PASTEURIZER.

APPLICATION TILED 90V. 30, 1903.

UNITED STATES PATENT OFFICE.

CHAKLES H. LOEW, OF LAKEWOOD, OHIO.
PASTEURIZER.

No. 806,354.

Specification of Letters Patent.

Application filed November 30, 1903. Serial No. 183,109.

Patented Dec. 5, 19u6.

To all whom it may concern:

Be it known that I, CHARLES H. LOEW, a
citizen of the United States, and a resident of
Lakewood, in the county of Cuyahoga and
5' State of Ohio, have invented certain new
and useful Improvements in Pasteurizers, of
which the following is a specification.

My invention relates to pasteurizers for
beer and similar liquids.

jo In pasteurizers of the ty>/e ir which the liq-
uids to he. treated are while in packages
slowly moved through a heated hath it has
been found in practice that the changes of
temperature upon going into and coming out

15 of the apparatus are apt to he so abrupt as to
crack the packages containing the liquids if
such packages are made of glass, which is
commonly the case, and if an economical rate
of movement is maintained by the convever.

20 In this type of apparatus the liquid-bath is

. commonly heated by steam forced into it

under pressure, causing a large amount of

steam to gather in the apparatus above the

surface of the bath. If the steam is drawn

25 toward the inlet end of the apparatus by
means of a chimney, it is apt to escape, leav-
ing that part of the apparatus cold, so that
when the bottles enter the hot bath they will
crack. If, on the other hand, the steam is not

30 removed or prevented from reaching the inlet
end, it accumulates at that place and is apt to
be puffed out into the faces of the workmen
engaged in loading the conveyer and scald
them. At the outlet end another difficulty

55 arises. It is necessary .to cool the bottles as
they emerge from the hot bath and to reduce
them to a temperature approximating that
of the outer air, and it is customary as they
emerge from the boiling water to spray them

40 with jets of cold water. The change in tem-
perature thus caused is apt to be abrupt and
again cause breakage of the bottles. Break-
age of the bottles filled with beer has the se-
rious consequence that the acids in the beer

45 will attack the metal parts of the apparatus.
The broken glass causes injury to the mechan-
ism also. An effort has been made to equalize
the temperature by a contrally-placed chim-
ney; but this serves to draw the steam away

50 from the ends of the apparatus and merely
intensifies the mi.schief sought to be remedied.
The purpose of my invention is to over-
Come the difficulties sought to lie enumer-
ated, and it is accomplished in the apparatus

55 about to be described.

The drawing is a central vertical sect'on of
the apparatus broken at the middle in order
that the illustration may come within the
limits of one sheet.

In the drawing, 1 is a long tank. of iron 60
or other suitable material and pro .'ided with,
suitable inlet and outlet ports and with
steam -pipes 2 or other means for heating
its contents and adapted to-be filled with
water. At each end of the tank and adapted 65
to revolve in suitable bearings are sprocket-
wheels 3 3, arranged in pairs. Over these
pass chains 4, supporting transversely be-
tween them slats or rods 5, the whole form-
ing an endless flexible conveyer adapted 70
to carry through the bath the beer-bottles
placed in cases. At the inlet end is mounted
a third pair of sprocket-wheels 7, over which
the conveyer also passes. The conveyer rises
inwardly at the inlet end to one end of a 75
guide 8. It rides down this guide into the
bath, thence passes through the latter, and
then up and out of it, emerging at the oppo-
site end of the tank. The conveyer is pro-
pelled from a suitable source of power. (Not 80
shown.)

Above the tank and over the entire appa-
ratus is a long cover 10, terminating at the
inlet end in a hood 1 1 and at the outlet end
in a similar hood 12. The respective walls 85
13 and 14 of these hoods depend vertically
from the edges thereof and are provided with
ports 15 and 16, through which the bottle-
containing boxes are passed.

At the inlet end of the hood 1 1 is placed a 90
chimney 20, provided with a damper 21.
Suspended from the roof of this hood are baf-
fle-plates either rigidly fixed in position, as
the plate 22, or hinged to swing from their
upper edges, as the plates 23 23 23. These 95
baffle-plates may or may not be perforated
toward their upper end.

A water-pipe 3O, leading from any suitable
source of supply, is provided with a branch
31 , let into the hood 1 1 and bent inwardly be- too
neath the cover 10 in long bends 32 within
the steam -space formed above the bath.
This pipe 31 terminates in a transverse pipe
33, located toward the inner portion ofthe
hood 12. The pipe '',:'> is perforated on its 105
upper side to permit of the discharge of the
water therefrom in upwardly-shooting jets.

Toward tl><- center of the cover 10 is se-
cured a veriic.ally-i'isposed valve-controlled
steam-pipe 40. no

806,364

Near the outlet end of the tank and placed
underneath the hood 12 are a series of de-
flecting-plates 50 50. Immediately beneath
these are arranged transverse' pipes- 35 35,
5 supplied with water by a branch 34, leading
from the water-supply pipe 30. These pipes
35 35 are each perforated on-theirupper side
to permit of the projection upward of the
jets of water, so that these jets strike against

10 the deflecting-plates 50 50 or the under sur-
face of the hood 12, mingle with the vapors
above the bath at that point and with each
othei, and cause the water to fall upon the
bottles emerging from the bath in the form

1 5 of a fine spray, which is warmer at the inner
'end of the hood 12 than toward the outer
end, for the reason that the water passing
through the pipe 13 and bends 32 becomes
heated during its travel.

20 The purpose of allowing the jets to project
upward and not downward is to prevent the
water coming directly in con tact with the bot-
tles and to cause it to be equalized somewhat
in temperature by passing through the steam

5 above the liquid in the tank. It also serves
to condense this steam and to use it up.

At the inlet end of the apparatus the chim-
ney 20 may first be employed to draw the
steam and vapors in that direction. This

30 heats the baffle-plates 22 23. The damper
21 is then closed. The steam then has a
tendency to escape through the aperture 15;
but as it rises from the surface of the liquid
in the tank it meets the first baffle-plate 23,

35 and part of it is condensed and falls down-
ward upon the bottles as hot water. It
passes around and under this baffle-plate to
meet the next baffle-plate, where a similar
reaction takes place, so that little, if any,

40 steam reaches the end of the hood 11 when

the chimney-camper is closed. At the same

time the bottles gradually moving toward

the hot bath have been slowly heated.

It will be observed that the inlet portion

45 of the hood 13, which covers the preliminarv-
heating chamber, is not arranged over the
end of the tank, (in other words, it is arranged
hi advance of that portion of the tank which
contains the heated liquid,) and that some

50 of the baffle-plates are located immediately
above said liquid, while others of the baffle-
plates are arranged in the portion of the
hood in front of the liquid-containing por-
tion of the tank. Thus the gradual preiimi-

55 nary heating of the bottles by gradually de-
creasing the heating power of the steam or
vapor from the outlet to the inlet of said cham-
ber is better secured, because it will be ob-
vious that the baffle-plate 22 nearest the inlet

60 end of said chamber will find much less steam
or 'vapor to condense than the others, not
alone because most of the condensable mat-
ter has been condensed by said others before
the end one is reached, nut for the further

65 reason that it is located at a greater or less dis-

tance from that portion of the apparatus
from which the steam or vapors arise.

The baffle-blates 23 23 are hinged in order
that one or more of them may be, if neces-
sary, swung out of the way when a more rapid 70
change in temperature is desired.

The steam-pipe 40 is employed either to
draw the steam away from the center of the
apparatus or to introduce it therein, as may
be desired. 75

This apparatuses efficient in practice. The
percentage of bottles broken when it is em-
ployed is surprisingly small. It permits the
conveyer to be moved more rapidly than is
the case in a pasteurizer not provided with 80
my invention, and hence by its use a great
capacity is secured.

What I claim as new is

1. A machine of the class described, com-

E rising a tank adapted to contain a heated 85
quid and also to contain the packages being
treated, and means for supplying the tank
above said heated liquid with jets of water
which are wholly discharged toward the wall
of the tank and in a direction away from said 90
packages, substantially as described and for
the purposes specified.

2. A machine of the class-described, com-
prising a tank wherein the packages are sub-
jected to a bath of heated fiquid, and means 95
for enveloping said packages in a mist of cool-
ing vapor as they emerge from said bath
said cooling means comprising a stationary
spray-pipe having its discharge-apertures di-
rected away from said packages. 100

3. A machine of the class described, com-
prising a tank wherejn the packages are sub-
lectedfio a bath of heated liquid and means
for enveloping said packages in a mist of cool-
ing vapor a they emerge from said bath, 105
said cooling means comprising deflecting-
plates depending from the top wall of the
tank into the cooling-space thereof, and a
stationary spray-pipe having discharge-ap-
ertures directed toward said baffle - plates no
and awny from said packages.

4. A machine of the class described, com-
prising a heated liquid, means for conveying
the bottles through said liquid . and means for
icooling the bottles as the} emerge from said 115
liquid, comprising a -baffle-plate and a fluid-
atseharge pipe having its discharge - aper-
tures directed toward said plate whereby
said fluid is converted into a mist of vapor
cooler than said heated liquid. 120

5. A tank adapted to contain heated liquid,
a hood 'above the outlet end thereof and a
spraying mechanism above said heated liq-
uid and below the hood whereby the jets of
water therefrom are directed away from the 125
heated liquid and toward the hood.

6. A tank adapted to contain heated liquid,
a hood above the outlet end thereof, a spray-
ing mechanism intermediate the liquid-level
and the hood, and having discharge-aperture? 1 30

806,804

directed toward the hood, and a deflecting-
plate against wh *h the jets from the spray-
ing mechanism are adapted to impinge.
. 7. A tank adapted to contain heated liquid,
5 a hood above tne outlet end thereof, a plu-
rality of spraying mechanisms each discharg-
ing its jets upward toward the hood and
means /or varying the temperature of the
liquid of the different spraying mechanisms.

10 8. A tank adapted to contain heated liquid,
a hood above the outlet end thereof, a plu-
rality of spraying mechanisms, each discharg-
ing its jets upward toward the hood and
means for supplying the different mechan-

15 isms with water of different temperatures.

0. A tank adapted to contain heated liquid,
a hood above the outlet end thereof, a plu-
rality of spraying mechanisms, each discharg-
ing its jets upward toward the hood, and

20 means for supplying water of a higher tem-
perature to the spraying mechanism farthest
from the outlet end of tne apparatus.

10. A tank adapted to contain heated
liquid, a hood above the outlet end thereof, a

35 spraying mechanism discharging its jet up-
ward toward the hood and away from the
heated liquid, and means for heating the
water supplied to such spraying mechanism,
comprising a pipe leading from the source of

30 water-supply through the space above the
heated liquid to the spraying mechanism.

11. A tank adapted to contain heated
liquid, a hood above the outlet end thereof, a
spraying mechanism discharging its jet up-

35 ward toward the hood and away from the
heated liquid, and means for heating the
Water supplied, to such spraying mechanism,
comprising a pipe leading from the source of
water-supply through the heated portion of

40 the apparatus.

12. A tank adapted to contain heated
liquid, a hood above the outlet end thereof, a
plurality of spraying mechanisms each dis-
charging its jets upward toward the hood the

45 spraying mechanism nearest the outlet end
being supplied with water directly from" a
spurce of water -supply and the spraying
mechanism farthest from the hood being
supplied with water through a pipe passing

50 through the hot portions of the apparatus to
increase the temperature of the water in said
pipe.

13: In an apparatus of the class described,
a tank adapted to contain heated liquid, a

55 hood above the outlet end thereof and means
for condensing the vapors intermediate the
liquid and the hood, comprising a spraying
mechanism, the jets of which are adapted to
project upward.

60 14. In an apparatus of the class described,
a tank adapted to contain heated liquid, a
hood above the outlet end thereof, and means
for condensing the vapors intermediate the
liquid and the hood, comprising spaced de-

65 fleeting-plates attached to and projecting

downwardly from the inner surface of the
hood.

: 15. In an apparatus of the class described,
a tank adapted to contain heated liquid, a
hood above the inlet end thereof and means '70
for condensing the vapors arising from said
liquid and projecting them so condensed
downward, comprising baffle-plates secured
to and depending from the inner surface of
the hood. 75

16. In an apparatus of the class described,
a tank adapted to contain heated liquid, a
hood inclosing the inlet end of the tank and
adjustable steam and vapor condensing baf-
fle-plates arranged between the liquid-level 80
and said hood, substantially as described and
for the purposes specified.

17. In an apparatus of the class described,
a tank adapted to contain heated liquid,
hoods inclosing the same at each end thereof, 85
and means for condensing the steam or heated
vapors near the ends of said hoods, compris-
ing baffle-plates at one end of the apparatus
and a spraying mechanism at the other.

18. In an apparatus of the class described, 90
a tank adapted to contain heated liquid,
hoods inclosing the same at each end thereof
and means for condensing the steam or heated
vapors near the ends of said hoods, compris-
ing baffle-plates at one end of the apparatus 95
and spraying mechanisms at the other, and
means for supplying water pf different tem-
peratures to the different spraying mechan-
isms.

19. In an apparatus of the class described, 100
a tank adapted to contain heated liquid,
hoods inclosing the same at each end thereof,
and means for condensing the steam or heated
vapors near the ends of said hoods, compris-
ing baffle-elates at one end of the apparatus, 105
and spraying mechanisms at the other, the
water supplied to one of said mechanisms be-
ing heated by passing the supply-pipe there-
to through heated parts of the apparatus.

20. A pasteurizing apparatus comprising a 1 1 o
covered tank having a space for a heated liq-
uid and a space above the same for steam or
heated vapors, and means for injecting fluids

of different temperatures at different places
into the last-mentioned space to mingle with 1 1 5
the steam or vapors therein, substantially as
described and for the purpose specified.

21. A pasteurizing apparatus comprising a
covered tank having a space for a heated liq-
uid and a space above the same for steam or 1 20
heated vapors, means for injecting water into
one portion of the last-mentioned space to
mingle with the steam or vapor therein, and

a second means for injecting water into said
steam or vapor space comprising a coiled 125
pipe arranged in said space and neated by
the steam or vapor therein to a higher tem-
perature than the first-mentioned water-in-
lecting means, substantially as described and
for the purposes specified. 130

22. A pasteurizing apparatus comprising a
tank having a pasteurizing portion between
its ends and provided at one end with a pre-
liminary - heating chamber leading to said

5 pasteurizing portion and its other end with a
cooling-chamber leading from said pasteuriz-
ing portion, said chambers having steam or
vapor containing portions through which are
carried the articles being pasteurized, means

10 in said preliminary-heating chamber acting
in conjunction with the steam or vapor to
produce a gradual increase in the heat ap-
plied in said chamber from its inlet to its out-
let, and means in the cooling-chamber oper-

1 5 ating to produce an increasing cooling effect
from the inlet to the outlet of said chamber.

23. A pasteurizing apparatus comprising a

tank adapted to contain a heated liquid and
provided at one end with a -hood for steam or
vapors, said hood having a part arranged be- 26
yond the end of said tank and provided with
a plurality of devices for condensing the
steam, a portion of said devices being ar-r
ranged over the liquid in said tank and a por-
tion thereof being arranged in the part or the 25
hood which is beyond the end of said tank.

Witness my hand this 28th day of Novem-
ber, 1903, at the city of New York, in the
county and State of New York.

CHARLES H. LOEW.

Witnesses :

HERMAN MEYER,
WILLIAM R. BAIRD.

> 3 Q>

No. 808,668. PATENTED JAN. 2, 1906.

C. H. LOEW.
PROCESS OF PASTEURIZING BEER.

APPLICATION FILED FEB. 8, 1906.

2 SHEETS-SHEET 1.

DD |

o
)

Attest:

Inventor;

by &J^ *

No. 808,668.

PATENTED JAN. 2, 1906.
C. H. LOEW.
PROCESS OF PASTEURIZING BEER.

APPLICATION TILED FEB. 8, 1905.

2 SHEETS-SHEET 2.

>^_

Attest:

Inventor:

Atty.

UNITED STATES PATENT OFFICE,

CHARLES H. LOEW, OF LAKEWOOD, OHIO.
PROCESS OF PASTEURIZING BEER.

No. 808,668.

Specification of Letters Patent.
Application filed -February 8, 1905. Serial No, 244,889.

Patented Jan. 2, 1906.

To all whom it may concern:
Be it known that I, CHARLES H. LOEW, a

citizen of the United States, residing at Lake-
wood, in the county of Cuyahoga and State of

; 5 Ohio, have invented certain new and useful

Improvements in Processes of Pasteurizing

Beer, of which the following is a specification.

My invention relates to a process for the

pasteurization of beer in bottles; and its nov-

co elty consists in the several successive steps of
the process employed to effectuate the desired
purpose.

The pasteurization of beer in bottles is ac-
complished effectually if the beer can be main-

15 tained a sufficient length of time say from
about twenty to thirty minutes say, at about
145 Fahrenheit, which will prevent the fur-
ther development^ the yeast in the beer., A
higher temperature must be avoided, as it

10 cooks the beer, ahd a lower temperature is not
efficient. Beer has usually been pasteurized
of late years by conveying the bottles con-
taining it either singly or in groups through
a suitable pasteurizing medium for instance,
hot water. It must be remembered that beer
is bottled usually at a temperature of 36
Fahrenheit or thereabout. Consequently con-
veying the bottles directly into water of the
necessarily much higher temperature causes

50 breakage by reason of the sudden shock to
the glass of which the bottles are composed.
Breakage under these circumstances means
not only the direct loss of the beer in the bot-
tle and to the bottle itself, but it also means

55 a contamination of the pasteurizing medium
with the beer, which from the acid contained
therein injuriously affects the vessels or re-
ceptacles in which the operations are carried
on. Attempts have been made to pasteurize
beer in the bottles by two distinct methods.
The tirst of these consisted in placing the bot-
tles in a suitable vessel and then admitting
heated water to the vessel, which as it gradu-
ally arose therein heated the bottles to the re-

15 quired temperature and as it was released and
conducted therefrom allowed the bottles grad-
ually to sink to a temperature equal to that of
the outside atmosphere. The second method,
which has been somewhat extensively em-
ployed, has been to pass the bottles through
a bath of. hot water by placing the same on an
endless conveyer going through this bath.
As above stated, the sudden changes of tem-
perature which necessarily take place in this

55 operation are apt to break the bottles.

I have had much experience in this art, and
I have discovered that when the bottles filled
with the comparatively cold beer are brought
into the presence of a warmer vapor, even '
although it be not much warmer than the tern- 6
perature of the beer, a fine film of moisture
immediately forms on the outside of the bot-
tles, and if a much warmer fluid is then brought
into contact with the outside of such bottles
they do not break, being, protected by this 65
film of condensed vapor on their surface. I
have utilized this discovery and overcome the
disadvantages heretofore existing in the proc-
esses of pasteurizing the beer by the process
which is the subject-matter of this application 70
and which process consists, in brief, in subject-
ing the bottles containing the beer to be pas-
teurized to a spray of water of gradually and
progressively increasing temperature within a
suitable chamber until a predetermined tern- 75
perature sufficient to pasteurize the beer in the
bottles has been arrived at, ihen maintaining
the temperature of the spray at that tern pera-
ture or one slightly above that point for a suffi-
cient time to pasteurize the beer fn the bottles, 80
and finally allowing the bottles to cool, either
naturally by withdrawing the spray, orby low-
ering the temperature of the^spray gradually,
but continuing it. By this process I avoid the
expense, labor, and power necessary to convey 8s
the bottles througli the pasteurizing medium,
because they remain stationary within the
chamber while the operation is going on. By
a somewhat ingenious device I use the "Water
with which the bottles have been sprayed over 90 .
and over again, so that the 'expense of con-
tinually heating a fresh quantity of water to
the proper point isavoided. 1 avoid the dis-
advantages existing where the bottles are
brought into contact with the body of liquid 95
in which at times they are only partially
immersed. I secure an even temperature
throughout the pasteurizing chamber, so that
the beer in all the bottles contained in the
chamber is subjected to the pasteurizing con- TOO
ditions substantially the same length of time,'
and I utilize as a pasteurizing medium water
which has been preheated by the waste steam
which is common in all breweries and bot-
tling establishments. 105

In carrying out this process I make'use of
a preferred form of apparatus which is illus-
trated in the accompanying drawings, and in
which ;

Figure 1 is a front elevation and partial ver- i ic

808,668

tical section of the same. Fig. 2 is a perspec-
tive detail view of one of the brackets or slide-
ways. Fig. 3 is a transverse section through
one of the atomizing-noz/les. Fig. 4 is a ver-
5 tical sectional view on the line 4 4 of Fig. 5,
partly in elevation; and Fig. 5 is a horizontal
sectional view on the line 5 5 of Fig. 1 look-
ing downward.
In the drawings there is illustrated a box

10 or cham'oer made of any suitable size and ma-
terial, but preferably of steel, and the walls
10 of which are lined with suitable insulating
material 11, as mineral wool. It is provided
with doors 12 12 at one side and similar doors

15 120 120 at the other side. Along the walls
are arranged brackets or slideways 13 13 in
pairs, made of angle-iron or other suitable
construction, and which dip slightly from one
end of the chamber to the other to facilitate

20 the travel toward the latter of boxes contain-
ing the beer - bottles. If deemed desirable,
these slideways may be provided with little
friction-rollers 14 14; but in most cases these
would not be necessary. The bottom portion

25 15 of the chamber comprises a water-tank, and
it is provided with an external water-gage 16.
In close proximity to this chamber and pref-
erably conveniently arranged above it is the
water-tempering chamber 20. This consists

3 of a closed vessel of steel or other suitable
material and having a capacity of several gal-
lons. It is provided with a water-supply
pipe 21, having a valve ?2, a steam-supply
pipe 2E, having a valve 24, a spraying-system

35 pipe 25, having a valve 26, and a pump-pipe
27, having a valve 28. The pipe 21 may be
connected to any suitable source of water-
supply (not shown) as, for instance, a city
main or reservoir. The pipe 23 may be con-

4 nected with the exhaust system of the steam-
engine or with any other source of steam un-
der pressure. Also in close proximity to the
pasteurizing-ehamberis a pump, (indicated at
30,) which may be of any suitable form or size

45 and which is connected to the reservoir 15 at
the bottom of the chamber. 10 by a pipe 31
and to the water-tempering chamber 20 by an-
other pipe 27, above referred to.

Arranged alongside of and partly within

5 the pasteurizing-chamber is the spraying sys-
tem. This comprises the pipe 25, leading
from the chamber 20 to the vertical pipe- 40,
which is provided with branches 41 42 43,
which are each supplied with a ruitable valve

55 and each of which terminates in an atomizing
nose or nozzle 400, whereby the water com-
ing through the branch pipe and supplied
thereto is projected upward in the form of a
fine spraj.

60 A thermostat of any approved form is ar-
ranged in close proximity to the water-tem-
pering chamber and is so arranged that it con-
trols the valve 24 of the steam-supply pipe
23, (through a lever 50,) so that if the tem-

65 perature of the water in the chamber 20 arises

above the point at which the thermostat is set
the valve 24 will be shut to cut off the supply
of steam, and if the temperature falls below
that point the valve is opened to admit the
steam thereto. Such thermostats are well 70
known, and its special construction and mode
of operation form no part of this invention."

The boxes 60, containing the beer in bot-
tles, are simple trays divided into compart-
ments, each of the latter being adapted to 75
hold one bottle. The trays, however, must
have a perforated bottom to permit of the
water with which he bottles are sprayed to
drip therefrom. Woven wire forms a good
material for these boxes or trays; but their 80
form and material are unimportant so long as
they hold the bottles safely and allow the
water to pass downward from them.

The mode of using the apparatus is as fol-
lows: The doors 12 12 are closed and the ^5
doors 120 opened. The workmen place the
boxes containing the beer -bottlas upon the
slideways and the boxes slide down to the
other side of the apparatus. This is contin-
ued until the pasteurizing-chamber is all 90
tilled- The doors 120 120 are then closed. The
valves 22 and 26 and the valves on the branch
pipes 41, 42, and 43 are then opened and
water from the pipe 22 flows into the water-
tempering chamber 20 until it is filled and 95
water begins to flow into the spray ing system
through the pipe 40 and is forced through
the nozzle 400 upward and striking against
the roof of the pasteurizing-chamber or the
bottoms of the bottle-boxes, as the case may 100
be, falls upon the bottles within the boxes in
the form of a fine rain or spray and begins to
accumulate in the reservoir or tank 15, its
depth being ascertained by an inspection of
the water -gage 16. The valve 24 is then 105
opened and connected with the thermostat 50,
and as soon as the water in the tank 15 nearly
fills the latter the pump 30 is started and be-
gins to pump the water from the tank 15
through the pipe 31, pump 30, and pipe 27 no
back into the water-tempering chamber 20,
where it is again heated by the steam and used
over again through the .spray ing system. By
these steps it will be observed that the spray
first falling upon the bottles is of a tempera- ' 15
ture of the water in the supply-pipe 21. The
steam warms these gradually as it circulates
through the tempering - cham'ber 20 until a
point is reached w here it is kept at the tempera-
ture desired by the action of the thermostat. 120
This latter should be ret at a temperature a few
degrees higher than that at which it is de-
sired to k^ep the beer in the bottles to allow
for inevitable losses by ra^-ation and conduc-
tion. After the proper te.nperature has been 1 25
maintained long enough the thermostat is
'disconnected and the steam shut jtf, but
the pump 30 is kept in operation constantly
to spray the bottles with the water, which
gradually becomes cooler and finally reaches 1

808,668

the normal temperature. The pump is then
stopped. The doors 12 12 are then opened
and (he boxes removed.

It will be observed, using the apparatus in
5 the manner described, that the bottles con-
taining the beer have been first sprayed with
a fine rain or spray of water at a temperature
near the normal, that this temperature has
been gradually increased until the pasteuriz-

io ing temperature has been reached, and that
the latter temperature has been maintained
until the pasteurization has been effected,
when th$ temperature has been gradually de-
creased. These steps, moreover, have been

'5 effected in such a way as not to produce any
sudden changes in temperature, and conse-
quently there has occurred no breakage of the
bottles. The bottles have remained station-
ary during the operation, and no power has

20 been required to move them. The only ex-
pense attendant upon the operation is that of
the steam employed to heat the water and the
cost of running the pump. Both of these are
small. Using the water over and over effects

Z 5 a great economy, because it is pumped from
the collecting or drip tank back to the tem-
pering - chamber before it has time to lose
much of its heat. The temperature within
the pasteurizing- chamber is practically uni-

3 form.

Having described my invention, what I
claim as new is

1. The process of pasteurizing beer in bot-
tles which comprises subjecting the bottles

35 contained in P suitable chamber to a spray of
water of progressively-increasing tempera-
ture until a predetermined temperature is ar-
rived at.
'2. The process of pasteurizing beer in bot-

4 ties which consists in subjecting the bottles
contained in a suitable chamber to a spray of
water of progressively-increasing tempera-
ture until a predetermined temperature is ar-
rived at and maintaining the spray at the

45 chosen temperature for asufficient time to pas-
teurize the beer in the bottles.

3. The process of pasteurizing beer in bot-
tles wKeh consists in subjecting the bottles
contained in a suitable chamber to a spray of

5? water of progressively-increasing tempera-
ture until a predetermined temperature is ar-
rived at, maintaining the spray at the chosen
temperature for a sufficient time to pasteurize
the beer in the bottles, and finally subjecting

55 the bottles to a spray of a gradually-decreas-
ing temperature.

4. The process of pasteurizing beer in bot-

tles which comprises subjecting the bottles
contained in a suitable chamber to a spray of
water of progressively-increasing tempera- 60
I ture until a predetermined temperature is ar-
I rived at, and securing said increasing tem-
perature by repeatedly passing the water so
used for the steam-heating medium.

5. The process of pasteurizing beer in bot- 65
ties which comprises, subjecting the bottles
contained in a suitable chamber to a spray of
water of progressively-increasing tempera-
ture until a predetermined temperature is ar-
rived at, and securing said increase of tern- 70
perature by repeatedly passing the water so
used through a water-tempering chamber pro-
| vided with a suitable source of heat.

t5. The process of pasteurizing' beer in bot-
' ties which comprises subjectin'g the bottles 75
! contained in a suitable chamber to a spray of
water of progressively-increasing tempera-
ture until a predetermined temperature is ar-
rived at, and securing said increase of tem-
perature by repeatedly passing the water so 80 :
used through a water-tempering chamber pro-
vided with a suitable source of heat, and pro-
viding means for governing the admission of
heat energy to the tempering-chamber.

7. The process of pasteurizing beer in bot- 85
ties which consists in subjecting the same to
the action of a spray of water at or near the
normal temperature, heating the water-sup-
ply to the spray gradually to a predeter-
mined temperature, maintaining the temper- 90
ature of the water a predetermined suitable
time, and withdrawing the heat therefrom
after the lapse of said time.

8. The process of pasteurizing beer in bot-
tles which consists in placing the same in a 95
suitable closed chamber, subjecting the same

to the action of a spray of water, which water
has previously been heated in a tempering-
chamber, returning the water after it has
been brought into contact with the bottles to too
the tempering : chamber, gradually raising the
temperature of said tempering-chamber until
the spray falls in upon the bottles at a prede-
termined temperature and maintaining that
temperature a suitable length of time at such 105
degree of warmth that the beer within the bot-
tles will be pasteurized.

In testimony whereof I affix my signature in
presence of two witnesses.

CHAS. H. LOEW.

Witnesses:

FRED. H. BIERMANN,
EMMA L. HARMON.

S 5"

No. -917,495.

PATENTED APE. 10, 1906.
0. H. LOEW.
PASTEURIZER.

APPLICATIOH FILED FEB. 7, 1905.

2 SHEETS-SHEET 1.

Attest:

-
<>

Inventor.

i Atty.

No. 817,495.

PATENTED APR. 10, 1906.
C. H. LOEW.
PASTEURIZER.

APPLICATION FILED PEB.T. 1905.

2 SHEETS SHEET 2.

Attest:

Inventor:

Atty.

UNITED STATES PATENT OFFICE.

CHARLES H. LOEW, OF LAKEWOOD, OHIO.
PASTEURIZER.

Ko. 817,495.

Specification of Letters Patent. Patented April 10, 1906.

Application filed February 7, 1905, Serial No, 244,578,

To all whom, it may concern:

Be it known that I, CHARLES H. LOEW, a
citizen of the United States, residing at Lake-
wood, in the county of Cuyahoga and State
5* of Ohio, have invented certain new and use-
ful Improvements in Pasteurizers, of which
the following is a specification.

My invention relates to an apparatus for
the pasteurization of beer in bottles, and its

10 n6velty consists in the construction and
adaptation of the parts and in the means em-
ployed to effectuate the purpose desired.

The pasteurization of beer in bottles is ac-
complished if the beer can be maintained a

.15 sufficient length of time say from about
twenty to thirty minutes at a temperature,
say, of about 145 Fahrenheit, which will
prevent the further development of the yeast
in the beer. The higher temperature must be

*o avoided, as it cooks the beer, and a lower
temperature is not efficient.

Beer has been usually pasteurized of late
years by conveying the bottles either singly
or in groups through hot water. Now it

25 must be remembered that beer is bottled
usually at a temperature of 36 Fahrenheit or
thereabout. Consequently conveying the
bottles directty into water of the necessarily
much higher pasteurizing temperature causes

30 much breakage. Breakage under tliis cir-
cumstance means not only the direct loss of
the beer in the bottle and the loss of the bot-
tle itself, but it also means the contamination
of the water used as the pasteurizing medium

35 with the acid contained in the beer, which
rusts the iron tanks and other parts in which
these operations are carried on.

Attempts have been made to prevent such
breakage by preheating the bottles before

40 they are placed in the heated bath ; but after
all there is always the line of juncture be-
tween the body of liquid and the air above it
and always a time when the bottle is only
partly immersed, and it is at this point

45 where the danger lies and where breakage
" occurg. A similar danger-point exists when
the bottles emerge from the heated bath into
a cooler atmosphere.

I have had much experience in this art,

50 and I have discovered that when the bottles
filled with the comparatively cold beer are
brought into the presence of a warm vapor,
even although it be not much warmer than the
temperature of the beer, a fine film of mois-

55 ture immediately forms on the outside of the
bottles, and if a much warmer fluid is then

brought into contact with the outside of such
bottles they no not break, being protected
by. the film of condensed vapor on their sur-
face. 60

The purpose of my invention is to over-
come these difficulties, and I do so by the
simple and efficient means which forms the
subject-matter of this application and which 1
consists, briefly, of a closed chamber into 65
which the bottjes are introduced and in which
they remain at rest during the operation;
means for supplying thereto a spray of water
directed to fall upon the bottles in a fine rain;
means for gradually raising the temperature 70
of the sprayed water until the desired pas=
teurizing temperature is reached in the bot-
tles ; means for maintaining the said tempera-
ture during a proper length of time, and
means for then gradually decreasing the tern- 75
perature of the spray to cool the bottles, so
that they may be safely handled.

It also consists of suitable appliances and
adjuncts necessary to the operation and con-
trol of the means stated. 80

In the drawings there is illustrated a pre-
ferred form of my apparatus.

Figure 1 is a front elevation and partial
vertical section of the same. Fig. 2 is an en-
larged detail in perspective of part of one of 85
the slideways. Fig. 3 is an enlarged trans-
verse section of one of the spraying-pipes.
Fig. 4 is a vertical longitudinal section of the
apparatus; and Fig. 5 is a horizontal sectional
view on the plane of the line 5 5 of Fig. 1 look- 90
ing downward.

In the drawings, there is illustrated a box
or chamber made of any suitable size and ma-
terial, but preferably or steel, and the walls 10
of which are lined with suitable insulating 95
material 11, as mineral wool. It is provided
with doors 12 12 at one side and similar doors
120 120 at the other side. Along the walls
are arranged brackets or slideways 13 13 in
pairs made of angle-iron or other suitable 100
construction and which dip slightly from one
end of the chamber to the other to facilitate
the travel toward the latter of boxes con-
taining the beer- bottles. If demed desir-
able, these slideways may be provided with 105
little friction-rollers 14 14; but in most cases
these would not be necessary. The bottom
portion 15 of the chamber is a water-tank,
and it is provided with an external water-
gage 16. 1 10

In close proximity to this chamber and
preferably conveniently arranged above it is

817,495

the water-tempering chamber 20. This con-
sists of a closed vessel of steel or other suit-
able material and having a capacity of sev-
eral gallons. It is provided with a water-
5 supply pipe 21, having a valve 22, a steam-
supply pipe 23, having a valve 24, a spraying-
system pipe 25, having a valve 26, and a
pump-pipe 27 ^ having a valve 28. 'The pipe
21 may be connected to any suitable source of

10 water-supply, (not shown,) as, for instance
a city main or reservoir. The pipe 23 may
be connected w^th the exhaust system of the
steam-engine or with any other source of
steam under pressure. Also in close prox-

15 irnity to the pasteuri zing-chamber is a pump
(indicated at 30) which may be of any salt-
able form or size and which is connected to
the reservoir 15 at the bottom .of the cham-
ber 10 by a pipe 31 and to the water-temper-

20 ing chamber 20 by another pipe 27, above re-
ferred to.

Arranged alongside of and partly within
t<he pasteurizing -chamber is the spraying
system. This comprises the pipe 25, leading

25 from the chamber 20 to the vertical pipe 40,
which is provided with branches 41 42 43,
which are each supplied with suitable valves,
and each of which terminates in an atom-
izing rose or nozzle 400, whereby the water

30 ;commg through the branch pipe and supplied
x <therto is projected upward in the form of a
floe spray.

A" thermostat of any approved form is ar-
ranged in* close proximity to the water-tem-

35 permg chamber and is so arranged that it
controls the valve 24 of the stearn-supply
pipe 23 through the lever 50, so that if the
temperature of the water in the. chamber 20
rises above the point at which the thermo-

40 stat is set the valve 24 will be shut to cut off
the supply of steam, and if the temperature
falls below that point the valve is opened to
admit the steam thereto. Such thermostats
are well known, and their special construction

45 and mode of operation form no part of this
invention.

The boxes 60 containing the beer in bot-
tles aresimple trays divided into compart-
ments, each of the latter being adapted to

50 hold one bottle. The trays, however, must
have a perforated bottom to permit of the
water with which the bottles are sprayed to
drip therefrom. Woven wire forms a good
material for these boxes or trays; but their

55 form and material is unimportant so long as
they hold the bottles safely and allow the wa-
ter to pass downward from them.

The mode of using the apparatus is as fol-
lows: The doors 12 are closed and the

60 doors 120 opened. The workmen place the
boxes containing the beer-bottles upon the
slideways, and the boxes slide down to the
other side of the apparatus. This is con-
tinued until the pasteurizing-chamber is all

65 filled. The doors 120 are then closed. The

valves 22 and 26 and the valves on the
branch pipes 41, 42, and 43 are then opened,
and water from the pipe 22 flows into4he wa-
ter-tempering chamber 20 until it is filled and
water begins to flow into the spraying system
through me pipe 40 and is forced through
the nozzle 400 upward and striking against
the roof of the pasteurizing-chamber or the
bottoms of the bottle-boxes, as the case may
be, falls upon the bottles within the boxes in
the form of a fine rain or spray and begins to
accumulate in the reservoir or tank lo, its
depth being ascertained by an inspection of
the water -gage 16. The valve 24 is then
opened and connected with the thermostat
50, and as soon as the water in the tank 15
nearly fills the latter the pump 30 is started
and begins to pump the water from the tank
15 through the pipe 31, pump 30, and pipe 27
back into^he water-tempering chamber 20,
where it is again heated by the steam and
used over a'gain through the spraying system.
By these steps it will be observed that the
spray first falling upon the bottles is of a tem-
perature of the water in the supply-pipe 21.
The steam warms these gradually as it circu-
lates through the tempermg-chamber 20 until
a point is reached where it is kept at the tem-
perature desired by the action of the thermo^
stat. This latter should be set at a tempera-
ture a few degrees higher than that at which
it is desired to keep tne beer in the bottles to
allow for inevitable losses by radiation and
conduction. After the proper temperature
has been maintained long enough the ther-
mostat is discomnected and the steam shut
off, but the pump 30 is kept in operation con-
stantly to spray the bottles with the water,
which gradually becomes cooler and finally
reaches the normal temperature. The pump
is then stopped. The doors 12 are then
opened and the boxes removed. If it is de-
sired to cool the bottles still further, the wa-
ter in the supply-pipe is cooled gradually to
the desired temperature by passing the same
through a refrigerating medium or in any
other convenient way.

It will be observed that using the apparatus
in the manner described, the bottles contain-
ing the beer have been first sprayed with a
fine rain or spray of water at a temperature
near the normal, that this temperature has
been gradually increased until the pasteuriz-
ing temperature has been reached, and that
the latter temperature has been maintained
until pasteurization has been effected, when
the temperature has been gradually de-
creased. These steps, moreover, have been
effected in such a way as not to produce any
sudden changes in temperature, and conse-
quently there has occurred no breakage of
the bottles. The bottles have remained sta-
tionary during the operation and no power
has been required to move them. The only
expense attendant upon the operation is that

817,495

of the steam employed to heat the water and
the cost of running the pump. Both of these
are small. Using the water over and over
effects a great economy, because it is pumped
5 from the collecting or drip tank back to the
tempering-chamber before it has time to lose
much of its heat. The temperature within
the pasteurizing-chamber is practically uni-
form.

10 Modification can readily be made by the
skilled workman in the form and material of
the apparatus without departing from its es-
sential principles; but the apparatus above
described is the' form which in the light of my

15 present knowledge seems preferable.
What I claim as new is

1. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber,
means for supplying water thereto and means
for gradually heating the water so supplied
without interrupting its flow.

2. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing- "hamber, a

25 spraying mechanism within the chamber,
means for supplying water thereto and means
for gradually neating the water so supplied
without interrupting its flow, consisting of a
water-tempering chamber provided with a

30 steam-supply pipe.

3. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber,
means for supplying water thereto and means

35 for gradually heating the water so supplied
without interrupting its flow, consisting of a
water - tempering chamber provided with a
steam-supply pipe, and means, as a thermo-
stat, adapted to control and regulate the

40 steam-supply.

4. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber,
means for supplying water thereto and means

+5 for gradually heating the water so supplied
without interrupting its How, until a prede-
termined temperature for the spray is arrived
at and means for maintaining said tempera-
ture a suitable length of time.

50 5. An apparatus for pasteUrizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber,
means for supplying water thereto and means
for gradually heating the water so supplied

S5 without interrupting its flow, until a prede-
termined temperature for the spray is arrived
at and means for maintaining said tempera-
ture a suitable length of time, consisting of a
water -tempering chamber, a steam -supply

pipe and a thermostat regulated by the tern- 60
perature within the water-tempering cham-
ber and controlling the steam-supply accord-
ingly-

6. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a 65
spraying mechanism within the chamber,
means for supplying water thereto, means for
gradually heating the water so supplied with-
out interrupting its flow, means for collecting
the said water after use, and means for re- 70
storing its temperature and returning it to
the spraying mechanism.

7. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber, 75
means for supplying water thereto, means for
gradually heating the water so supplied with-
out interrupting its flow, means for collecting
the said water after use, and means for re-
storing its temperature and returning it to 80
the spraying mechanism, consisting of a drip-
tank, a pump, a water-tempering chamber
pro video with a steam-pipe.

8. An apparatus for pasteurizing beer in
bottles comprising a pasteurizang- chamber, 85
means for supporting bottles therein, a plu-
rality of spraying devices each arranged
above a suitable number of bottles, a com-
mon means for supplying the spraying de-
vices with heated water and means for neat- 90
ing the water.

9. In an apparatus of the kind described, a
pasteurizing-chamber, a plurality of spray-
ing devices arranged one aoove another with-
in the chamber, means intermediate for sup- 95
porting the bottles under each spraying de-
vice, each support being adapted to allow the
water to pass through the same, a drip-tank

at the bottom of the chamber and means
whereby the water from the drip-tank is con- 100
veyed to the spraying devices under pres-
sure.

10. An apparatus for pasteurizing beer in
bottles comprising a pasteurizing-chamber, a
spraying mechanism within the chamber, 105
means for supplying water thereto and means
for gradually heating the water so supplied
without interrupting its flow, until a prede-
termined temperature for the spray is arrived

at and means for maintaining said tempera- no
ture a suitable length of time, and means for
finally reducing the temperature.

In testimony whereof i affix my signature
in presence of two witnesses.

CHAS. H. LOEW.
Witnesses:

FRED. H. BIERMANN.
EMMA L. HARMON.

No. 832,581. PATENTED OCT. 2, 1906.

A. KOWARSCH.
APPARATUS FOR STERILIZING BOTTLED CARBONATED LIQUIDS.

APPLICATION FILED MAK. 13, 1905.

a SHEETS-SHEET 1.

Jt NONfs , rreirs co.. WASHINGTON, o. c.

No. 832,581. PATENTED OCT. 2, 1906.

A. EOWARSCH.
APPARATUS FOR STERILIZING BOTTLED CARBONATED LIQUIDS.

APPLICATION FILED MAB. 13, 1905.

2'SHEETS-SHEET 2.

\J Hi

[VvNAVMV'.kVlV.

C ."'.- -11}

/f^\~~ a J?

g*?.3.

41N0TOM, D. C-

UNITED STATES PATENT OFFICE.

ARTHUR KOWARSCH, OF CHICAGO, ILLINOIS.
APPARATUS FOR STERILIZING BOTTLED CARBONATED LIQUIDS.

No. 832,581. Specification of Letters Patent. Patented Oct. 2, 1006.

Original application filed December 12, 1904, Serial No. 236,605. Divided and this application filed March 13, 1906. SerialNo, 249,933,

To all whom it may concern:

Be it known that I, ARTHUR KOWARSCH, a
citizen of Austria-Hungary, residing at Chi-
cago, in the county of Cook and State of Illi-
5 nois, have invented certain new and useful
Improvements in Apparatus for Sterilizing
Bottled Carbonated Liquids; and I do hereby
declare the following to be a full, clear, and
exact description of the invention, such as

10 will enable others skilled in the art to which
it appertains to make and use the same.

My indention relates to a novel apparatus
for sterilizing bottled carbonated liquids, the
object being to provide an apparatus in

15 which the contents of the bottles may be
heated to a sufficiently high temperature to
thoroughly effect sterilization without dan-
ger of explosion by reason of the high pres-
sure resulting from such high temperature.

20 My invention consists in the features of
construction of such apparatus, as hereinafter
fully described and claimed.

In the accompanying drawings, illustrat-
ing an apparatus constructed in accordance

25 with my invention, Figure 1 is a side eleva-
tion of an apparatus constructed in accord-
ance with my invention. Fig. 2 is a vertical
transverse section of same on the line 2 2 of
Fig. 1. Fig. 3 is a detail vertical section, on

30 an enlarged scale, of a cooler for compressed
air introduced into my said apparatus. Fig.
4 is a vertical transverse section on the line
4 4 of Fig. 3. Fig. 5 is a central vertical sec-
tion of an auxiliary chamber for registering

35 the pressure attained in the bottles and en-
abling the pressure in said apparatus to be
regulated accordingly.

This is a division of my application for
Letters Patent, Serial No. 236,605, filed De-

40 cember 12, 1904, for improvements in steril-
izing apparatus and method.

In sterilizing or pasteurizing carbonated
liquids, such as beer and the like, great loss is
sustained by reason of explosion of bottles,

45 due to the high pressure resulting from heat
applied, and consequently to avoid excessive
loss from this source the temperature em-
ployed is frequently insufficiently high to
completely effect such sterilization.

50 The present methods generally employed
consist in immersing the bottles in hot water,
but by reason of the fact that the bottles
when introduced into the water are generally
very cold renders such sterilization very ex-

55 pensive by reason of the large quantities of
not water required and, furthermore, as here-

inbefore stated, by reason of the bursting of a . ,'
relatively large percentage thereof. To over-
come these difficulties, I provide a sterilizing
apparatus comprising a chamber 1, which is 60
preferably cylindrical in form and horizon-
tally disposed and is provided at its ends with
dished heads 2 and 3, the head 3 being pref-
erably hinged thereto and secured in place to
seal said vessel by means of suitable fasten- 65
ing devices, such as the bolts 4 indicated or
the like. Entering said chamber 1 at a plu- .
rality of points in the bottom thereof is a
steam-supply 5, connected, by means of the
pipe 6, with a source of supply of steam 70
under pressure, there being a valve 7 inter-
posed in said pipe and a pressure-gage 8
connected therewith. Connecting with said
pipes 6 is a pipe 7', which communicates,
through a cooler 8', with a source of supply 75
of compressed air by means of the pipe 9,
controlled by a valve 10 and having a pres-
sure-gage 1 1 connected therewith. The said
pipes 7' and 9 communicate with a zigzag
passage 12 in said cooler 8', and connected 80
with the said cooler by means of a pipe 13 is a
source of supply of cold water controlled by a
valve 14, introduced in said pipe 13. An ex-
haust or waste pipe 15 is connected with the
other end of said cooler, the water introduced 85
being caused to flow in a direction opposite
to the flow of the air through the zigzag pas-
sage 12 by means of two walls 16, introduced
in said cooler 8' in a well-known manner.
Connected with said chamber 1 at its upper 90
end at a plurality of points is an exhaust-
pipe 17, in which a safety-valve 18 of any
suitable construction is interposed, said
valve being adapted to maintain a given
pressure in said chamber 1 in a well-known 95
manner. Entering into said chamber 1
through the wall thereof at any suitable
point is a thermometer 19, on which the tem-
perature within said chamber may be read
from the exterior thereof. Connected with too
the interior of said chamber, but disposed on
the exterior thereof, is a cylindrical vessel 20,
which is vertically disposed and is provided
with a removable head 21, on which a pres-
sure-gage 22 is mounted, the pipe connecting 105
same with said head projecting through the
latter and being provided on said projecting
end with a conical plug 23, of rubber or simi-
lar yielding material. Entering said vessel
through the bottom thereof is a vertically- no
disposed shaft 24, carrying a platform 25 at
its upper end, the lower end portion of said

832,581

shaft being threaded and passing through the |
threaded sleeve 26, mounted in a suitable j
frame 27, supported on said cylinder 20. Said
vessel or chamber 20 is connected with the
5 interior of said chamber 1 by means of the
pipe 28 and is connected with the exhaust by
means of the pipe 29, having flexible connec-
tion with said head or cover 21, there being a
similar pressure-regulating valve 30 inter-

10 posed in said connection, so that the pressure
in said cylinder 20 will be maintained equal
to the pressure within said chamber 1 . Con-
nected with the bottom of said chamber 1 is a
valve-controlled drain-pipe 31 , through which

1 5 water from condensed steam is drained off.

My method of sterilizing as carried out in
the above-described apparatus consists, pri-
marily, in equalizing pressures on both sides
of the walls of the bottles, so that the danger

20 of bursting of said bottles or forcing out of
stoppers or caps thereof is entirely obviated,
thereby enabling the contents of such bot-
tles to be heated to any desirable degree
within reasonable limits, and thus thoroughly

25 effect sterilization. Upon applying heat to
carbonated liquids, which are generally bot-
tled under pressure, the expansion of the con-
tained gases is very great, and the result is
that a very high pressure is contained in such

30 bottles.

In carrying out my method it is essential,
primarily, to carefully watch and ascertain
as nearly as possible the pressure contained
in the bottles and to so regulate the pressure

35 without correspondingly increasing the tem-
perature within the sterilizing vessel and on
the exterior of the bottles as to substantially
equalize such pressure, and thereby prevent
loss. In carrying out the said method in the

40 apparatus above described the bottles in
large numbers are introduced into the cham-
ber 1, so as to practically fill the same, and
one of said bot'tles is opened and inserted in
the cylinder 20, where it is supported on the

45 platform 25, and the latter is raised so as to
firmly insert the plug 23 in the neck of said
bottle to seal the same. This bottle now
communicates with the pressure-gage 22, and
the pressure resulting from the applied heat

50 will thus be indicated on said pressure-gage,
as will be obvious.

If steam under pressure only were intro-
duced in the chamber 1, it will be obvious
that the heat corresponding to high pressure

55 would be necessarily too intense and could at
no time equalize the pressure in the bottles, I
by reason of the fact that the primary pres-
sure therein exceeds steam - pressure at the
boiling-point of water. In order to attain

60 the desired temperature with a pressure in

excess of the steam-pressure at such tem-
perature, I introduce with or prior to the in-
troduction of steam into said chamber 1 cold
compressed air, so as to attain a pressure in
said chamber 1 primarily which exceeds the 65
normal pressure within the said bottle. I
then introduce steam into said chamber, and
as the same becomes heated I watch care-
fully the increase in pressure in the bottles
indicated on the gage 22, and as the tempera- 70
ture increases I increase the pressure propor-
tionately by partially opening the valve 10
to admit a further supply of compressed air,
this operation being continued until the de-
sired temperature and proportionate high 75
pressure has been attained in said compart-
ment 1 , and this high temperature and pres-
sure are maintained for a period sufficiently
long to effect complete sterilization. The
supply of steam is then shut off and the pres- 80
sure maintained and gradually reduced by
gradually exhausting the compressed air, the
pressure of the latter being, however, always
maintained slightly in excess of the pressure
in the bottles and the latter being cooled to 85
their original temperature before being re-
moved from the apparatus. In this manner
I am enabled to sterilize a large number of
bottles of carbonated beverages at each op-
eration at the expense of only a single bottle 90
from each lot, which is required to indicate
the increase in pressure for such lot by reason
of the increase in temperature.

My said apparatus is exceedingly simple
and efficient. 95

I claim as my invention

An apparatus for sterilizing packed car-
bonated liquids, comprising a sealed vessel
adapted to receive the package and commu-
nicating independently with sources of sup- roc
ply of air under pressure, steam and water,
valves controlling all of said connections, an
independent chamber communicating with
said first-named chamber and adapted to re-
ceive an open package, an adjustable plat- 105
form within said chamber supporting said
open package, a pipe extending through the
upper wall of said chamber and carrying a
flexible stopper adapted to seal the said pack-
age, and a pressure-gage disposed on said no
pipe and indicating variations in pressure in
said package due to variations in tempera-
ture of the contents thereof.

In testimony whereof I have signed my
name in presence of two subscribing wit- 115
nesses

ARTHUR KOWARSCH.

Witnesses:

RUDOLPH WM. LOTZ,
E. M. SCHEKBARTH.

No. 839,926. PATENTED JAN. 1, 1907.

P. G. GRIFFITH.

METHOD OF EFFECTING THE DESTRUCTION OF PATHOGENIC ORGANISMS
IN W.ATER OR OTHER LIQUIDS.

APPLICATION FILED JUNE 3, 1906.

Ry.2.

UNITED STATES PATENT OFFICE.

PATRICK GILL GRIFFITH, OF LONDON, ENGLAND.
METHOD OF EFFECTING THE DESTRUCTION OF PATHOGENIC ORGANISMS IN WATER OR OTHER LIQUIDS.

No. 839,926.

Specification of Letters Patent.
Application filed Jua 3, 1906. Serial No. 263,670.

Patented Jan. 1, 1907,

To nil wham, it m-nij connern:

Be it known that i , PATKICK. GILL GRIF-
FITH, a subject of the King of Great Britain,
n -siding at Villa Molitor, 636 Green Lai it 1 .",
5 London, England, have invented a new and
useful Method of Effecting the Destruction of
Pathogenic Organisms in Water or other Liq-
uids, of which the following is a specification.
This invention relates to the purification of

10 water, and is more particularly intended for
use in connection with systems of water-sup-
ply for towns, districts, communities, corpo-
rations, and other areas or bodies.

The object of my invention is to effect the

15 destruction of pathogenic organisms in the
water or other liquid, and thereby prevent
the more common disease germs, typhoid
and the like, being conveyed through such
systems to the recipients and consumers of

20 the water.

According to my invention the water is
raised to a temperature of 65 centigrade to
85 centigrade for a period not exceeding
twenty-five seconds. This heating has the

25 effect of destroying sucli pathogenic micro-
organisms as commonly exist and are con-
veyed by the water.

In order that my invention may be clearly
understood and readily carried into effect , 1

30 will proceed to describe the same with refer-
ence to the accompanying drawings, which
represent diagrammatical!}- a HH-.-UIS where-
by the objects hereinbefore mentioned ma\
be accomplished, Figure 1 being a partial e!e-

35 vation and vertical section illustrating the
arrangement of the apparatus, and Fig. 2 an
end view of the chamber in which the water
or liquid is received and from which the
treated water or liquid is delivered.

40 According to the mode of carrying my in-
vention into effect, described by way of ex-
ample, I propose to convey the water t.o be
treated by means of suitable conduits, such
as pipes a from a head of water, which nmv he

45 a tank, such as A, situated in. a suitable ele-
vation, to one or more chambers or recepta-
cles B, which are preferably lagged -or sur-
rounded with some material which is a bud
conductor of heat, the water reaching the

50 said chambers B by way of branch pipes a'
and heads <?-. These chambers are provided
with tubes or closely-associated plates b b, of
copper or other suitable metal or material,
forming passages b' b' for the uater, the lat-

55 ter passing, preferably, upwardly thro igh

the said tubes or passages in the said cham-
bers and being led from thence bv way of the
head b 1 and pipe b 3 into receptacles C, adapt-
ed to raise the temperature thereof to the re-
quired degree. The heating-receptacles may 60
comprise series of tubes c or the like suitably
arranged for conveying the .full effect of the
heating means, which may be steam, fire, or
other convenient medium, to the water circu-
lating therethrough. 65

In the example illustrated it is assumed
that steam is the heating medium employed
and that same enters the tube or cod c by
way of the pipe c' and leaves the tube or coil
by way of the pipe c 2 . After being thus 70
raised in temperature the water is conveyed
back to the first-mentioned chambers B in
such a manner say by way of pipes C'
that it is caused to now by gravitation along
the exterior surfaces of the tubes or passages 75
b', conveying the untreated water to the
heating - receptacles that is to say, the
treated water iiows by way of the passages 6 4
through the said chambers B. With a view
to increasing the transference of heat from So
the treated to the untreated or from the out-
going to the ingoing water the tubes or
plates b are preferably of bent, curved, zig-
zag, or any other tortuous or crooked form,

to retard the progress of the water 85
along their surfaces. The outgoing or treated
water is hereby cooled or deprived of its heat
by the water which feeds the heaters without
actual contact therewith, while the heat given
oil' from the heated water in the passages 6* is 90
laken up by the water circulating through
! he I ubes or passages // from the supply-tank
A, a considerable economy in heating result-
ing and great expedition in the deprivation
of (he treated water of the heat contracted 95
thereby in the heating-receptacle C.

Although in the foregoing description I
have referred to a series of chambers and re-
((placlcs and the consequent plurality of
heails und condue ting-pipes, for the sake of 100
clearness 1 have illust rated but one set of the
appliances necessary for carryi ig out the in-
vention. It will, however, be readily under-
stood that the various pipes or appliances
may be provided, as may be^required, with 105
means, sucli as valves or otlier devices, for
regulating 01 cutting off the supply or other-
wise varying the system in its actual working
as circumstances or requirements may de-
mand or the fancy of the operator may die- nc

839,926

tate. The temperature hereinbefore referred
to and the period of time during which the
water or other liquid is exposed thereto is
found in practice, however, to be fatal to the
5 existence of the common pathogenic organ-
isms.

Having now described my invention, what
I claim as new, and desire to secure by Let-
ters Patent, is

10 1. The herein-described method of purify-
ing water or other liquids, consisting in rais-
ing the water or other liquid to a temperature
of 65 centigrade to 85 centigrade for a
peti6d not exceeding twenty - five seconds,

15 for.'the' purpose specified.

~2. The herein-described method of unin-
terruptedly purifying water or other liquids,
consisting in raising the water or other liquid
to a temperature of 65 centigrade to 85 cen-

*c tigrade for a period not exceeding twenty-
five seconds and in causing the treated or
outgoing water or other liquid to impart

heat to the untreated or ingoing water or
other liquid, substantially a.s described.

3. The herein-described method of purify- 25
ing water or other liquid consisting in main-
taining the water or othjgr: liquid at a tem-
perature below a sterilizing temperature fqr

a period of substantially twenty-five sec-
onds, for the purpose specified. 30

4. The herein-described method of unin-
terruptedly purifying water or other liquids,
consisting in raising the liquid to a tempera-
ture of between 65 centigrade and 85 cen-
tigrade for a period approximating 'twenty- 35
five seconds, and maintaining a continuous
flow of the liquiijl into and out from the heat-
ing zone, substantially as described.

In witness whereof I have hereunto set my
hand in presence of two witnesses.

PATRICK. GILL GRIFFITH.
Witnesses :

F. C. HAWTIN,
WALTER J. SKERTEN.

1301

No, 862,623.

PATENTED AUG. 6, 1907.
F. A. EMERICK.
STERILIZING APPARATUS.

APPLIOATIOS TILED HOV. 8, 1903.

3 SHEETS-SHEET 1.

(^rtqo 1 c

eXy. e_A

INVENTOR

^ /

-*- J/o-X^t-
ATTORNEYS

No, 862,623.

PATENTED AUG. 6, 1907.
F. A. EMERICK.
STERILIZING APPARATUS.

APPLICATION PILED HOV. 9, 1905

3 SHEETS-SHEET 2.

{ ^ric/ o

ATTORNEYS

No, 862,623.

PATENTED Aim. 6, 1907.
F. A. EMERICK.
STERILIZING APPARATUS.

APPLICATION TILED HOV. 9, 1906.

3 SHEETS-SHEET 3.

* v>.

WITNESSES:

^ INVENTOR
t+^r'T-taeri cA Cf-. TTitricA
BY

t#,

ATTORNEYS

UNITED STATES PATENT OFFICE.

FREDERICK A. EMERICK, OF OSWEGO, NEW YORK, ASSIGNOR TO GREAT BEAR SPRING
COMPANY; OF JERSEY CITY, NEW JERSEY, A CORPORATION OF NEW JERSEY.

No. 862,623.

STERILIZING APPARATUS.

Specification of Letters Patent.

Application file! November 9, ] 906. Serial No, 286,469.

Patented AV-C. 6, 1907.

To all whom it may concern:

15c it known that I, FRKDKIUCK A. EMERICK, a citi-
zen of the United States, and a resident of Oswcgo, in
the county of Oswego and State of New York, (with
5 post. -office address Oswego, New York,) have in-
vented certain new and useful Improvements in Steril-
izing Apparatus, of which the following is a specifica-
tion.
My invention relates to apparatus for healing bottles

10 or other containers either empty or filled and is es-
pecially useful for sterilizing milk bottles or milk lx>t-
tles and their contents. It may, however, be used for
other articles which require tn be subjected to heat for
drying or for other purposes.

15 To this end iny invention consists in the combina-
tion with a vertical chimney or tower, the interior of
which is heated by any suitable means, of an endless
conveyer or carrier, preferably of the chain type, pen-
dulous trays hung from said carrier each constructed

20 with two vertical openings or sets of openings extend-
ing respectively from opposite eu.;es or sides of the tray
entirely across the line of suspension of said trays and
feed and discharge tracks or conveyers arranged aw
hereinafter described with the feed tracks or con-

25 veyers located at a point near the bottom of the heating
tower hut in line with one of the sets of vertical open-
ings extending across the line of suspension of the trays
and on the side of the endless conveyer which is as-
cending, while the said discharged tracks or conveyers

30 are arranged on the down side in line with the other
set of openings and extend entirely across the line of
suspension of the said trays.

My invention consists further in the special combi-
nations of devices and details of construction as more

36 particularly hereinafter described and then specified
in the claims.

in the accompanying drawings, Figure 1 is a vertical
section through the tower showing the endless carrier
in elevation together with its driving mechanism.

40 Fig. 2 is a section of the tower with the endless carrier

in side elevation and showing the feed and discharge

ways or conveyers for feeding the pallets and receiving

, and carrying away the pallets after heating. Fig. :!

is a plan of the tower. Fig. 4 shows the relative loca-

45 tion of the feed and delivery ways of the tracks to the
trays at the point where the said trays pass the tracks
for the purpose of picking up and dropping the pallets
corryinr- the bottles. Fig. 5 is a perspective view of
the -preferred form of skeleton tray which I employ.

50 I'"s;. C is j, horizontal sectional view through the appa-
ratus tii on above the tracks and showing the carriers
in oper-'iive position with respect thereto, the objects
formiiif. the load being omitted.

1 indicates the chains or belts of an endless carrier

55 f'om which the trays 2 are suspended by a pivotal sus-

pension or connection of the hangers 3 connected to
the trays at their opposite sides and edges as shown be't-
t< i in Fig. 2, atid pivotally connected with the belts or
chains 1 of the endless carrier. Said belts pass over
suitable drive wheels 4 which are carried by shafts 5. 60
The journal bearings of said shafts are provided with
pests (i sustained by the floor of a building or by other
means and by journal bearings carried by hangers 7
supported in any suitable manner. At the bottom of
tlie lower the endless belts or chains pass around other 6f
wheels !) as well understood in the art which may be
mounted on shafts sustained by hangers 10 on a lower
floor U of the building. Said floor 11 has suitable
openings to permit the passive () f the trays and endless
belts as indicated more fully in Fig. 2. A counter 70
shaft 12 driven in any suitable! manner and geared to the
shafts 5 operates the endless carrier. The up and down
sides of the carrier both travel in the tower or vertical
heating chamber 8, the interior of which may be heated
by sic am pipes 13 or by other means to secure the dp- 75
sired degree of temperature within the same necessary
for sterilizing or for other result.

The top of t ho tower is closed in by the cover 8' which
is provided wil h an opening or escape controlled by the
damper 14, whereby the temperature may be more 80
readily regulated. The tower 8 has preferably a heat
insulating jacket formed, .preferably, by an exterior
casing J5 separated from the chamber 8 by an air space
to form an air jacket which prevents radiation of heat
from the heating chamber. At the top of the air jacket 85
a number of dampers Iti may be used to carry away any
radiated heat should it be desirable to permit the es-
cape of the same in order to prevent communication of
the heat from the heating chamber to the room or apart-
ment in which the tower is located. With this con- 90
struction or arrangement of heating tower and endless
carrier, it will be obvious that any bottles or other ob-
jei Is or containers placed upon the trays at or near the
bottom of the up side of the carrier will be heated
moderately and gradually in their ascent on the up side 95
until they reach the more intense heat at the top of tho
chamber or chimney, while on their return on the down
side they will be gradually cooled. Conveyers, tracks
or ways are also provided for delivering the articles or
pallets or boards carrying the same into position where 100
they will be taken up by the upwardly traveling trays
and for receiving said articles, pallets or boards from
the downwardly traveling trays as they reach the bot-
tom of the tower on their downward travel. These
tracks, ways or conveyers may be of any suitable con- 105
struction, but arc preferably of such character and so
built as to permit the articles to be fed and discharged
or carried away by gravity.

Assuming that the apparatus is used for the steriliza-
tion or drying of bottles assembled upon pallets or 1 10

862,623

boards 26, it is preferable to employ tracks or ways hav-
ing anti-friction rollers W; said tracks having a slight
inclination, preferably, on both the feed and delivery
sides. Said tracks or ways for the feed or delivery side
5 are indicated at J8 and for the discharge side at 18'.
Referring to the drawings, it will be seen trjat these
tracks or ways on both sides of the tower extend into the
path of the traveling trays and entirely across their line
of suspension, so ate in the case of the feed side, to bring

10 the sustaining board or pallet 2fi fully into position
where it will be properly picked up by the tray, or in
other words, will be fully under the center of suspen-
sion of said tray which will, therefore, not be in danger
of canting or tilting and with consoquent danger of the

15 tray dropping the board or pallet or spilling the articles
supported by it. In the same manner on the delivery
side the tracks or ways extend back across practically
the whole space or path embraced by the descending
tray and entirely across their line of suspension so as to

20 fully receive the descending pallet with its supported
bottles or other articles.

In order to permit the trays to pass the tracks or ways
or other conveying device, and to fully receive and
properly deposit their load consisting of the pallets or

25 other objects, I construct said trays with vertical open-
ings which extend from their opposite sides across the
line of suspension as more fully indicated in Figs. 4 and
5. In these figures, these openings, which permit the
tray to pass the feed tracks or ways 18, are indicated at

30" 20. The opening which extends across the tray in the
opposite direction to permit it to pass the delivery
tracks 18' is indicated at 21. It is' obvious that the
shape of the tray to provide openings for this purpose
may bo greatly varied. I prefer, however, to make the

35 tray in the form of a skeleton tray of metal as shown,
proper provision being made at the sides for att^ch-
ment of the hangers 3 as indicated. The pallets 26
with the bottles assembled thereon are fed by gravity
or in any other suitable way to position for being picked

40 up by the ascending trays as indicated in Fig. 2. A
suitable stop 50 brings them to rest in position for being
picked up. When a pallet is picked up by tne ascend-
ing tray, it frees the next one which is then f d into po-
sition to be picked up by the next ascending tray.

46 Suitable provision is preferably made \o prevent the
bottles on the pallet, which is abo it to feed into posi-
tion for being lifted from engaging with the edge of the
board or pallet which has just been lifted. Such pro-
vision consists of uprights 22 at the front and back of

50 each pallet connected if desired by a cross piece or
brace 23. These uprights 22 which rise to at least the
"height of he bottle act as stops to prevent the pallet
from being fed forward into position for being lifted un-
til it has been cleared by the pallet which has just been

65 picked up. On the descending side each pallet is re-

ceived by the delivery ways or tracks 18' and im-
mediately passes away by gravity from position where
it will interfere with the load on the descending tray
above.

In the operation of this apparatus, it will be seen that 60
the labor is confined to simply placing the pallets in
line upon the feed tracks 18 and to disposing of the pal-
lets and their load as they are fed away from the de-
livery opening in the side of the tower on the tracks 18'.
It will also be seen that inasmuch as the ascending and 65
descending trays with their loads will balance one
another, the power required for feeding the articles to
be heated for sterilization or other purpose will be a
minimum.

What I claim as my invention is: 70

1. The combination of a heating tower or chimney, an
endless carrier arranged with Its up and down sides trav-
eling in said tower, pendulous trays having vertical open-
ings sxtendlng respectively from opposite sides or edges

of the tray across the line .of suspension, feed tracks or 75
conveyers extending into the path of the trays near the
bottom of the tower and entirely across the line of sus-
pension of the trays but in line with the vertical open-
ings extending from one edge or side thereof, and dis-
charge or delivery trucks or conveyers extending into the 80
path of the trays on the down side but entirely across the
line of suspension of the trays and in line with vertical
openings extending from th. opposite edge or side of said
trays, s and for the purpose deacrll>ed.

2. In an apparatus for sterilizing bottles or other con- 85
talners, the combination of an air jacketed beating tower
having an endless carrier mounted to travel in a vertical
direction within it, heating pipes on the inner walls of the
tower, dampers at the top of the tower adapted to control
the escape of nlr In the air jacket, pendulous skeleton 90
trays hung from said carrier and having vertical openings
extending from oppoUte edges of the tray across their
line of ..sponsion imd feed and delivery tracks both ex-
tending across the line of suspension but with the feed
tracks In line with the vertical openings extending from 95
one edge of the trays and the delivery tracks in line with
the openings extending from the opposite edge of the trays.

3. In an apparatus for heating bottles or other con-
tainers, the combination of a neatlng tower, an endless

j carrier, mounted with up and down sides traveling In the 100
tower, pendulous trays hung from the carrier and travel-
Ing therewith on its up and down sides, each said carrier
being of skeleton form and having openings extending
vertically through it and from 'Jts opposite edges across
the line of suspension In different vertical planes and 105
conveyer tracks or ways adapted to feed load sustaining
devices Into and out of the path of the trays, said con-
veyer tracks or ways extending across the line of suspen-
sion of the trays and being arranged on the up side In
line with one set of vertical openings in said trays and on J1Q
the down side in line with other vertical openings in said
trays, a and for the,purpuse described.

Signed at Oswego, In tlie county of Oswego and State
of New York, this second day of November, A. D. 1905,

KUEDBllICK A. EMEBICK.
Witnesses:

W. M. 1'KNNKY,
E. J. (iRKKNR.

. 1301

No. 866,870. PATENTED SEPT. 24, 1907.

0. H. LOEW.
PASTEURIZER.

APPLICATION FILED APE. 7, 1906. RENEWED AUG. 20, 1907.

Attest:

Inventor'.
Atty.

UNITED STATES PATENT OFFICE.

CHARLES H. LOEW, OF LAKEWOOD, OHIO.
PASTEURIZER.

No. 866,870. Specification of Letters Patent. Patented Sept. 24, 1907.

Application filed April 7, 1906, Serial No. 310,397, Renewed August 20, 1907. Serial No. 389,401.

To all whom it may concern:

Be it known that I, CHARLES H. LOEW, a citizen

of the United States, residing at Lakewood, in the

county of Cuyahoga and State of Ohio, have invented

5 certain new and useful Improvements in Pasteurizers,

of which the following is a specification.

My invention relates to an apparatus for pasteur-
izing beer in bottles and its novelty consists in the
construction and adaptation of the parts as will be

10 more fully hereinafter pointed out.

In Letters Patent of the United States No. 808,668,
issued to me Jan. 2, 1906, there is described and
claimed a process of pasteurizing beer and in connec-
tion therewith there is described an apparatus for use

15 in carrying out the said process which is itself the
subject matter of Letters Patent of the United States
No. 817,495 issued to me April 10, 1906.

My present invention has for its object the simpli-
fication and improvement of the apparatus above

20 referred to.

In that apparatus I show a box or chamber with
suitably insulated walls provided internally with
shelving to receive the boxes containing the beer in
bottles, and provided also with a spraying mechanism

25 comprising a supply pipe and sundry branch pipes
adapted to penetrate into the space between the tiers
of bottles in boxes and provided with suitable atom-
izing nozzles whereby each row of bottles is separately
sprayed. The shelves or supports for the bottle boxes

30 are stationary.

In my present invention, I make the shelves or
supports for the bottles removable, in other words, I
employ a truck or carriage provided with suitable
shelves on which the boxes containing the beer in

35 bottles can be placed outside of the pasteurizing
chamber and which can as an entirety, when loaded
with bottles, be moved into said chamber. This is
much more convenient than placing the bottles in
boxes on a truck at the filling apparatus, conveying

40 them to the pasteurizer, loading them into the pas-
teurizer and unloading them therefrom after the pas-
teurizing process has been completed. The present
arrangement saves one operation and much time and
labor. I also provide the pasteurizing chamber with

45 a perforated false bottom on which the carriage de-
scribed can rest and which will at the same time
freely permit of the passage of the water to the col-
lecting tank at the bottom of the chamber. I also
simplify the spraying mechanism. I place a perfo-

50 rated false ceiling under the solid continuous ceiling
of the chamber and into the intermediate space be-
tween the real and the false ceiling I conduct the
supply pipe from the source of water supplied. The
perforations in the false ceiling permit the water to

55 drop upon the bottles in a shower, much in the same

manner as it did when the spraying nozzles were em-
ployed and the branch pipes were used.

By properly proportioning the number and size of
the- perforations of this false ceiling to the cross sec-
tional area of the supply pipe, a pressure can always 60
be created within the space between the two ceilings
so that the water will be projected from the perforated
ceiling with more or less force in the form of jets. I
have found by experience that the water will pass
down through the bottles in the uppermost tier and 65
as the boxes in which they are placed are not closed
at the bottom, will continue to pass down and be
brought into contact with the bottles on the second
tier, and so on until it reaches the perforated bottom
of the apparatus, whence it falls into the collecting 70
chamber.

By this construction I simplify the apparatus, en-
able it to be made of standard materials, without any
special shape, and improve the ease of its operation
and save time and labor in its use. 75

In the drawings, Figure 1 is a central vertical section
of the apparatus; Fig. 2 is a central vertical section of
the same on a plane at right angles to the section in
Fig. 1, the truck being shown in elevation, and Fig. 3
illustrates a modified form of the means for supporting 80
the box truck.

In the drawings there is shown a box or chamber made
of any suitable size and material, but preferably of
steel, and the walls 10 of which are lined with any suit-
able heat insulating material 11, as, for instance, min- 85
eral wool. It is provided with doors 12, 12, at one side
and it may have similar doors at the opposite side.

The bottom portion 15 of the chamber comprises a
water collecting tank and is provided with an external
water gage 16. A short distance above the bottom 15 90
are arranged brackets 13, 13, or other suitable supports
for a false bottom 17 made of steel or other suitable
material and which is provided with openings or per-
forations 170, 170, to admit of the free downward pas-
sage of the water. 95

A short distance below the ceiling are arranged
other brackets 130, 130, or other suitable supports for
a false ceiling 18 made of steel or other suitable mate-
rial and which is provided with openings or perfora-
tions 180, 180, to admit of the passage of the water. 100
At the front of the chamber the false ceiling 18 is pro-
vided with an end wall or partition 181 and this, with
the upper portion 110 of the chamber wall on that side,
the false ceiling 18 and the real ceiling 112 of the appa-
ratus, constitute a water supply chamber supplied 105
by means of a valve controlled pipe 41.

A valve controlled pipe 31 leads from the collecting
chamber 15 at the bottom of the tank.

70 is a carriage or truck comprising a series of shelves
71, 71, 71, upon which the boxes 60 containing the 110

806,870

beer bottles are placed, and suitable wheels 72, 72 by
means of which it may readily be moved.

It will be understood that the other instrumentalities
described are the same as those shown and described
5 in the patent above referred to and which are not
shown herein. Such comprise, first, a reservoir in
which the water is heated and which is controlled by a
thermostat, and from which the pipe 41 is supplied;
second, a pump to which the pipe 31 leads, and third,

10 a pipe from the pump to the reservoir; so that the water
collecting in the chamber 15 is pumped to the heating
chamber or reservoir, and thence passes through the
pipe 41 to the water supply chamber between the real
and false ceiling.

15 The method of using the apparatus is as follows:
The truck 70 is rolled to the filler where, as the bot-
tles are filled, they are stacked in boxes on the shelves
71, 71. The truck is then rolled to the pasteurizer and
placed within the same, its wheels resting upon the

20 false bottom 17. The doors 12, 12, are then closed and
the water turned on through the pipe 41. This water
accumulates in the compartment or chamber above
the false ceiling 18 and begins to fall through the open-
ings 180, 180, in the form of a spray or shower upon the

25 uppermost tier of bottles, and thence falls to the tier
beneath and so on until it reaches the false bottom 17
through the openings in which 170 it passes to the col-
lecting chamber 15. It is thence drawn by the pipe
31 and pumped around through the heating chamber

30 to the pipe 41 again. As explained in the patents
above referred to, the water is gradually heated, then
maintained for a suitable length of time at a proper
pasteurizing temperature and then gradually cooled.
The water is then shut off, the doors opened and the

35 truck and its load removed.

A modified form of the means for supporting the
truck is shown in Fig. 3 in which the entire center por-

tion of the false bottom 17 is cut away and two long
shelves or rails 175, 175, are left for the wheels of the
truck 70 to rest upon. 40

Other modifications can obviously be made in the de-
tails of the device without departing from its essential
principles.

What I claim as new is:

1. In a pasteurizer, the combination with imperforate 45
side walls and ceiling, of a false ceiling having openings to
admit of the downward flow of the water and means for
supplying water between the two ceilings.

2. In a pasteurizer, a water collecting chamber, means

for draining the same, a water supply chamber, a perfo- 50
rated ceiling forming the bottom thereof for delivering
water therefrom iu a shower, and removable means inter-
mediate the supply and collecting chambers adapted to
support bottles to be pasteurized by the heat extracted
from the water passing from the supply to the collecting 55
chamber,

8. A pasteurizer comprising a box or chamber divided
Into an upper water supply chamber, an intermediate pas-
teurizing chamber, and a lower water collecting chamber, a
fixed perforated false ceiling separating the water supply 60
chamber and the pasteurizing chamber, a fixed perforated
plate separating the pasteurizing chamber and the water
collecting chamber and serving as a support for a truck
carrying the bottles of liquid to be pasteurized, and means
for supplying water above the false ceiling. 65

4. A pasteurizer comprising a box or chamber divided
into an upper water supply chamber, an intermediate pas-
teurizing chamber, a fixed perforated false ceiling separat-
ing the water supply chamber and the pasteurizing cham-
ber, a fixed perforated plate separating the pasteurizing 70
chamber and the water collecting chamber, a truck sup-
ported upon the last named perforated plate, removable
perforated supports for the bottles on the truck, and a
pipe for supplying water above the false ceiling.

In testimony whereof I affix my signature In presence of 75
two witnesses.

CHARLES H. LOEW.

Witnesses :

MAY HUGHES,
ALAN MCDONNELL.

, 012.

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H, PADL.
PASTEURIZING APPARATUS.

APPLICATION FILED JUHE 17, 1907.

8 SHEETS-SHEET 1.

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No. 886,012.

PATENTED APR. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION PILED JUBE 17, 1907.

8 SHEETS-SHEET 2.

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION FILED JURE 17, 1907.

8 SHEETS SHEET 3.

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

.' PPLIOATIOH FILED JUHB 17, 1907.

8 SHEETS-SHEET 4.

02 7^6 93

I L^-

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H, PAUL.
PASTEURIZING APPARATUS.

APPLICATION TILED JUHE 17, 1907,

8 SHEETS-SHEET 6.

;

KS N;

1 1

L.I

No. 886,012.

PATENTED APE. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION PILED JUHB 17, 1907.

8 SHEETS-SHEET 6.

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLIOATIOH PILED JUKE 17, 1907.

8 SHEETS-SHEET 7.

No. 886,012.

PATENTED APR. 28, 1908.
J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION FILED JUHE 17, 1907.

8 SHEETS-SHEET 8.

UNITED STATES PATENT OFFICE.

JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & COMPANY, INC., OF
CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS.

PASTEURIZING APPAKATTJS.

No. 886,012.'

Specification of Letters Patent. Patented April 28, 1908.

Application filed June 17, 1907. Serial No. 379,530.

To all wltom it may concern:-

Be it known that I, JOHN T. H. PAUL, a
citizen of the United States, residing at Chi-
cago, in the county of Cook and State of Illi-
5 nois, have invented a new and useful Im-
provement in Pasteurizing Apparatus, of
which the following is a specification.

.' This invention relates to improvements in
pasteurizing apparatus of the variety in

10 which the substance to be sterilized beer in
bottles, for example is introduced into a
tank containing the sterilizing liquid (more
usually water) and is permitted to remain
stationary in the liquid while the latter is

1 5 gradually raised to the sterilizing temperature
and maintained thereat for the proper length
of time, after which the temperature of the
liquid is gradually reduced preparatory to re-
moving the sterilized material from the tank.

20 The invention involves the employment of
a plurality of tanks, or compartments in a
single tank, of which at least three are re-
quired (though the number may be greater)
to enable the sterilizing operatipn to be prac-

25 ticed continuously, in the sense of being un-
interrupted by the removal of material that
has been sterilized for introduction of mate-
rial to be sterilized, by a novel manner of
controlling the production of different stages

30 of temperature of the liquid sterilizing me-
dium in the several tanks; and the primary
object of my invention is to enable such con-
trol to be had from a single point on the ap-
paratus by manipulating a single suitable

35 handle. Certain features of jny invention
may be used to advantage, however, irre-
spective of the number of tanks employed,
whether one or more. .

This invention is also especially adapted

40 for the pasteurization of sauces, catsup, pre-
serves and canned, packed or bottled goods
of all kinds, requiring to be sterilized to lend
to them the necessary keeping quality,
rather than treated with preservative chem-

45 icals. For the sterilization of such products,
they require to be subjected to a compara-
tively high temperature say from 172 F.
to 210 F. for a prolonged period of time,
some times for several hours continuously,

50 while the heating up and cooling down of the
sterilizing medium should, for the sake, of
economy in time, be performed in compara-
tively short periods ; and the present appara-
tus, involving a plurality of tanks or com-

.55 parturients, is peculiarly adapted for such

work, because of the aforesaid continuous
practice which the apparatus makes possible.
In the accompanying drawings Figure 1
is a diagrammatic view showing the entire
apparatus in elevation; Fig. 2 is a plan view co
of the valve-operating hand-wheel on its sup-
porting bracket; Fig. 3, a section of the same
taken at the line A on Fig. 4, showing means
for locking the wheel against reverse turn-
ing, and Fig. 4, an enlarged vertical section 65
through the hand-wheel, taken at the line B
on Fig. 2, showing the valve-operating shaft
and one of the four valves geared thereto.
Fig. 5 is an enlarged section taken at the line
C on Fig. 1, showing the valve-construction 70
employed for controlling the overflow from,
and transfer between, tanks of the sterilizing
liquid; Fig. 6, a similar view on the line D
on Fig. 1 , showing the valve construction for
controlling the liquid discharge from the 75
pump through an external heating device, to
a tank, the same construction of valve being
employed for controlling the suction to the
pump; Fig. 7 is an enlarged sectional view
on the line E on Fig. 8, snowing a preferred eo
construction of thermostat used for control-
ling the supply of steam for 'heating the
water in its course to the' tanks, and Fig. 8 is
a section of the same on line F of Fig. 7 or
Fig. 1. Fig. 9 shows by a broken view in 85
sectional elevation the preferred construction
of jet-pump employed for heating the steril-
izing liquid on its way to the tanks, and Fig.
10 snows by a similar view the construction
for operating the steam-valve of the jet by 90
air-pressure controlled by the thermostat,
this view being a continuation of Fig. 9.
Fig. 11 is a section taken at the line G on
Fig. 1 or Fig. 5, showing the transfer-valve
by six views, each representing a different 95
position which it assumes in the operation of
the apparatus; Fig. ll a shows the same of
the overflow .- controlling portion of that
valve by a section at line G 1 on Fig. 1 or Fig.
5; Fig. 12 shows in the same way, by an en- .100
largea sectional ;view on the line H of Fig.
1, the successive positions assumed by the
steam- valve; Fig." 13 is an enlarged section
taken at the liyie I on Fig. 1, showing the
suction-controlling valve by six views, each 105
representing a different position which it as-
sumes in the operation of the apparatus, and
Fig. 14 showg'the same with relation to the
pump-discharge controlling valve by an en-
larged section taken at the line J on Fig. 1. no

886,012

Referring particularly- to
similar tanks, numbered 1, 2

Fig. 15 is a view like that presented in Fig. 5,
but showing a modified construction of the
valve of that figure, the sections being taken
at the line K on Fig. 16, or at the line K
5 through Figs. 17, 18 and 19; and Fig. 1 6 is a
view m the nature of a diagram, showing
this same valve, by a reduced section taken
at the line L on Fig. 15, and a supplemental
centrifugal pump communicating with the

10 valve to produce, by pumping instead of
gravity-flow, the transfer, or the sterilizing
water from one tank to another. Fig. 17 is
a view like that presented in Fig. 1 1 , being a
section taken at the line M on Fig. 15, show-

15 ing the six different positions assumed by
the upper portion of the transfer-valve of
Fig. 15 in tne modified operation of the ap-
paratus; Fig. 18 shows the same of the in-
termediate portion of the modified transfer-

20 valve, the section being taken at the line N.
on Fig. 15, and Fig. 19 shows the same, by
a. section taken at the line O on Fig. 15, of
the lower, overflow-portion of the modified
valve.

to !%. 1, three
2 arid 3 , respec-
tively, are supported in separated relation
on a common horizontal bas 4 and are sur-
mounted by parallel rails forming- a track 5

30 for a traveling gauntree 6, of any suitable
construction. The construction represented
is that of a rectangular braced frame on
wheels and adapted to receive a two-shelf
rack 7, each shelf serving to support a plu-

35 rality of bottle - containing baskets (not
shown) ; and on the frame is mounted a hy-
draulic-lift device 8 having a hook 9 sus-
pended from, its piston to engage separably
with an eye 10 on the rack for lowering and

40 raising it into and out of a tank, in wliich it
fits and with the height of which it corre-
sponds, at least approximately.

It may here be stated that the apparatus
shown is more particularly designed for

45 sterilizing beer in bottles by raising the tem-
perature of the water employed to the steril-
izing temperature at 140 F., or thereabout;
but it will be understood that the invention
is not in any sense restricted with regard to

50 the particular substance to be sterilized.

A centrifugal pump indicated at 1 1 in Fig.
1 is driven by a shaft-connection with a suit-
able motor, preferably electric, indicated at
12. Owing to the diagrammatic nature of

55 the view selected for illustration in Fig. 1,
the pump and motor are represented below
the tanks, but it will be understood that they
may occupy, in practice, positions on a level
with the base 4; and that the various pipe-

60 connections, diagrammatically represented in
the figure, may all occupy, with the valves
and -other mechanism connected with them,
space in the plane between the upper and
lower ends of the tanks on one side of the

65 latter.

Each tank is provided in one side near its
upper end with an opening indicated at 13,
wmch may be termed an overflow and trans-
fer port. Below this opening, in the same
side of each tank, is provided an opening indi-
cated at 14, which may be termed the suc-
tion-port, because it communicates with the
suction-side of the pump. Still lower down
in the same side of each tank is provided an
opening indicated at 15, which may be
termed a return-port, because it communi-
cates with the discharge-side of the pump*.
From the ports 13 lead, respectively, pipes
16, 17 and 18 to a valve-device 19 involv-
ing the construction hereinafter described,
From the ports 14 lead the pipes 20, 21 and
22, respectively, to a valve-device 23 involv-
ing the construction hereinafter described;
and pipes 24, 25 and 26 lead, respectively,
from the ports 15 to a valve-device 27 in-
volving the same construction as the valve-
device 23. A pipe 28 containing a ther-
mometer 29, communicates through a
branch 30 with the pump 1 1 and contains at
32 a jtt-pump device, hereinafter described.
above which is connected with it at a T a
steam-supply pipe 33 having interposed in
it a valve-device 34, hereinafter described.
The pipe 28 terminates in a diaphragm-de-
vice 35, communicating from above the dia-
phragm through an air-pipe 36, containing a
pressure-gage 37, with a thermostat-device
38, of any suitable construction, such as that
hereinafter described. Air under pressure is
supplied from a proper source (not shown) to
the thermostat-device through a pipe 39. A
suction-pipe 40 connects the valve 23 with
the pump and contains a thermometer 41.
A discharge pipe 42 leads from the valve 19,
as to a sewer, and each tank is equipped with
a valved draw-off pipe 43, which may lead
to the sewer.

Each of the valves 19, 23, 27 and 34 con-
sists, generally stated, of a casing containing
a rotary tapering plug-valve provided with
ports, the valve 34 being of the straightway
variety. Adjacent to these valves is jour-
naled, in a bracket 44 at its upper end and in
a bearing 45 at its lower end, a vertical
spindle 46. On this spindle are provided a
pinion 47 meshing with a gear 48 on the stem
of the valve 19, and having a six-to-one
diameter relative to the pinion, a pinion 49
meshing with a gear 50 on the stem of the
valve 34 and having a foui>to-onc diameter
relative to its pinion, a pinion 51 meshing
with a gear 52 on the stem of the vnlve 23,
and a pinion 53 meshing with a gear 54 on
'he stem of the valve 27. These two last-
named pinions are alike, as also are the two
last-named goars and have the same relative
diameter, namely six-to-one, as the pinion
47 and gear 48.

The detailed -construction of the valve-de-
vice 19 is most tlearly shown in Figs. 5, 11

100

105

115

120

886,012

<and 11". Its rotary hollow plug contains
the two lateral ports 55 and 56, a partition
57 in the plane of the points of communica-
tion with the valve-casing of the pipes 16,
5 17, and 18, and a discharge-port 58 in its
lower end communicating with the pipe 42.
The detailed construction of the valve-de-
vice 34 is only represented in horizontal sec-
tion in Fig. 12 as involving a hollow plug 59

10 having the opposite side-ports 60 and 61
communicating with the casing in which' the
plug is contained.

In Figs. 6, 13 and 14 is shown the detailed
construction of the valve-devices 23 and 27,

15 the first-named involving the rotary plug in
its casing containing the two similar lateral
ports 62 and 63, close together, and the
smaller lateral port 64, for the purpose here-
inafter described, and the last-named hav-

20 ing its rotary plug provided with two similar
lateral ports 65 and 66 diametrically oppo-
site each other and with the smaller port 67
near the port 66.

The jet-pump device 32, shown in detail in

25 Figs. 9 and 10, comprises the following-de-
scribed construction : Into the T-coupling
167 connecting the steam-pipe 33, which con T
tains a shut-off valve 68, with the pipe 28,
is projected a downwardly-tapering nozzle

30. 69, in which seats a correspondingly shaped
plug-valve 70 pinned on a vertical recipro-
cable stem 71. Within the coupling 167 is
supported about the nozzle a mixing-cham-
ber 72, of a generally tapering shape, .con-

35 taining lateral inlet-ports 73, and discharg-
ing into a downwardly tapering mixing-
chamber 74 on the lower end of the casing in
a tubular connection 75 thereof with the
pipe 28. The valve 70 contains a central

40 discharge-opening 76, of small bore, extend-
ing through its lower end from near its trans-
verse center, where ports 77 are provided to
adapt the bor.e to have open communication
with the interior of the nozzle 69, whereby a

45 relatively small quantity of steam may al-
ways leak through the valve, even when it is
seated. The nozzle 69 terminates at its
, upper end in a diaphragm-device 35, con-
sisting of a casing 78 supported on arms 79

50 extending from the nozzle and having its
base formed of a flexible diaphragm 80 cen-
trally to which is fastened the valve-stem 71
having confined about it a spiral spring 81
tending to raise the valve 70 from its seat by

55 raising the diaphragm, upon reducing the
air-pressure against the upper side of the
latter. Interposed between the air-pipe 36
which leads from the diaphragm-chamber,
and the air-supply pipe 39, is the thermostat-

GO device 38 shown in Figs. 7 and 8 to involve
the following construction: The valve 23 is
connected from the lower end of its casing
through a pipe 82 (Fig. 8), by means of a
suitable coupling 83, with the pipe 40, which

65 leads to the pump. In a reducer 84 screwed

into one end of the T-coupling 83 is -screwed
the thermostat proper, consisting of a tube
85 closed at one end as by a plug 86, and
adapted to contain a fluid, such as ether, that
will expand and contract under variations in 70
temperature, this tube terminating at its
opposite end in a goose-neck 87 containing a
reduced bore 88, and ending in a disk-shaped
head 89 upon which is secured, by a ring-nut
90 screwed upon the disk, a diaphragm 91 , to 75
the center of which the bore in the goose-
neck opens. This goose-neck end of the
thermostat enters a casing 92 in which is
fulcrumed on the ring 90 an angular lever 93
bearing at one end against the center of the go
diaphragm 91 and having a threaded vertical
opening in its opposite end to receive a
screw 94 passing through an opening 95 in
the casing, beyond which it carries a dial-
finger 96 within the casing 97 of a suitable 8 g
dial, for the purpose, hereinafter explained.
Within the casing 92 the air-supply pipe 39
and air-conducting pipe 36 leading to the
diaphragm-device 35, are coupled together
by a head 98 having a bracket-extension 99, 90
at which it is screwed to an inner wall of the
casing. The head 98 contains a valve-
chamber 100 in which is housed a ball- valve
101 supported on a spring 102 in the passage
leading from the end of the pipe 39 in the 95
head, and a plunger-rod 103, passing through
a relatively wide bore 104 in a plug 105
screwed into the upper end of the head,
bears at one end against the ball-valve and
coincides at its opposite end with the screw -JQO
94. By means of this thermostat-device,
when water passing through the pipe 40 at-
tains a certain predetermined temperature,
the heat, by expanding the fluid in the tube
85, causes it to raise the diaphragm 91, 105
thereby actuating the lever 98 to depress the
screw 94 against the plunger 103, and open
the valve 101. Thus opening the valve ad--
mits air-pressure from the pipe 39 to the
pipe 36, through which it acts against the no
diaphragm 80 to depress the rod 71 and seat
the valve 70, thereby shutting off the steam-
supply for heating the water, as hereinafter
described ', until the water in the pipe 40 is
properly lowered in temperature to contract na
the thermostat-fluid and permit consequent
lowering of the diaphragm 91 to be followed
by the contacting end of the lever 93 under
the recoil-action of the spring 102 to. raise the
ball 101 against its seat arid shut off the air- 120
supply to the pipe 36. Thereupon the air
under pressure against the diaphragm 80
escapes by way of the pipe 36 through the
opening 104 about the plunger 103 working
in the plug 105, and discharges through a 125
vent-opening 106 in the casing 92, with the
result that the spring 81 is freed to restore
the diaphragm 80 to its normal position of
opening the valve 70 for resuming the flow of
steam. 130

886,012

Bv screwing the adjusting-screw 94 into
the fever 93 to raise the adjacent end thereof,
the opposite end of the . lever is pressed
against the diaphragm 91 to adapt it to turn
5 the lever under a lesser force of expansion of
the thermostat-fhiid, and thus t<y shut off the
steam-supply at a lower temperature of the
water in the pipe 40: 'and, obviously, by
turning the screw in the opposite direction, a

10 higher temperature of the thermostat-fluid
will be required to effect opening of the valve
101. The dial-device 97 may be set for
shutting off the steam at any desired tem-
perature by removing the cover with which

15 it is shown to be provided in Fig. 8 (and
which should be transparent) to permit ac-
cess to the finger for turning it to work the
screws 94 and for setting the finger with
relation to a suitable gage (not shown)

20 marked on the dial over which the finger
moves to indicate the predetermined tem-
perature for the run of the apparatus.
The spindle 46, which works the different
gearfed valves of the apparatus as and for

25 the purpose hereinafter described, carries
on its upper end a hand-wheel 107 equipped
with a, crank-handle 108. The bracket 44
forming the upper bearing for the spindle
contains a circular recess 109 (Fig. 4) in its

30 upper face to afford a bearing for the flanged
disk-like head 110 on the hub of the hand-
wheel. Diametrically opposite the handle
108 is provided, in the wheel 107, in a hous-
ing depending from it, a spring - pressed

35 plunger-rod 111 adapted to register with a
socket 112 in the bracket 44 in each com-
plete revolution of the spindle; to lock the
hand-wheel against making more than a
complete turn, by engagement of the pin 1 11

40 with its retaining-socket, and requiring the
pin to be raised preliminary to each opera-
tion of the- spindle. ' Moreover, it is impor-
tant for reasons which will be apparent from
the description of the operation, hereinafter

45 contained, that reversal of the turning of the
spindle shall be prevented. To accomplish
this purpose, a suitable clutch-device is pro-
vided, that shown being of well-known con-
struction consisting of a spring - pressed

50 roller 113 confined in a recess 114 provided
in the disk-head 110, with its lower end
bearing against the base of the recess 109,
whereby any attempt to turn the hand-wheel
backward will crowd the roller against the

55 wall of the. recess and bind the hub-disk,
which is keyed to the spindle, against re-
verse turning.

Tlu> operation is as follows: The tanks 1,
2 and 3 are filled with cold water up to the

60 ports 13 introducing the water, as by means
of a hose, through the tops of the tanks.
Each tank has stored in it, as a suitable
place of storage, because thereby taking up
other storage-room is avoided, a rack 7.

g The gaim tree is moved on its track 5 over the

tank 1 and operated to lower the hook 9
therein for coupling it with the rack in that
tank, when the gauntree is operated to elevate
the rack out of the tank to enable it to be
filled with baskets of bottles containing beer
to be pasteurized. At the beginning, all
the parts occupv the relative positions in
which they are illustrated, the geared valves
being then as represented in the vertical
column on sheet 6 under the heading "1st
position". That is to say, thb upper or
"transfer" port of the valve 19 is closed to
the pipes 16, 17 and 18, the lower or "over-
flow ' portion of the valve is open to these
pipes; the steam valve 34 opens the pipe 33;
the valve 23 is closed to the pipe 21 but open
to the pipes 20 and 22 ; and the valve 27 is
closed to the pipe 25 but open to the pipes 24
and 26. It may be stated here that the
most desirable position for these pipes 16, 17
and 18 and the valve 1.9 is in horizontal aline-
ment with the ports 13 to produce a level
flow in the transferring of water in one tank
to another into the top thereof for the pur-
pose hereinafter described. After the rack
has been lowered by the gauntree into the
first tank, the water in which is to be heated,
and the gauntree has been released from that
rack and its hook 9 raised, the operator turns
on steam by opening the valve 68. Thus
live steam courses through the pipe 33, valve
34 and jet-pump 32. Meantime, the pump
11 is started to suck a relatively small
quantity of water from the tank 3 through
the pipe 22 and small port 64 in valve 23,
whence it discharges through the end-port in
this valve into pipes 82 and 40 to enter the
pump. The water sucked by the action of
the pump in relatively larger quantity
through the pipe 20 enters the valve 23 at its
port 63 and also discharges to the pipes 82
and 40 to enter the pump, whence it enters
the steam-jet device by way of the pipe 30
and encounters the steam, mixing thoroughly
therewith in the chambers of the jet-device
and becoming heated. The heated water
then passes through the connection 75 and
pipe 28 into the valve 27 through its end-
port, escaping from that valve in relatively
large quantity through the port 65 and pipe
24 to return to the tank 1, and through the
port 6*7, in relatively small quantity, to enter
the. tank 3 by way of the pipe 26. This
action is maintained throughout a period
sufficient to heat, the water in the tank 1 to
the sterilizing temperature, which is 140 F.,
the time consumed being about twenty
minutes; and this condition is maintained
for an' additional period of about thirty
miiiutes. The heated return-water which
enters the tank 3 preliminarily heats the
water in that tank, though this preliminary
heating is a mere incident, occurring because
of the provision of the small port in the
valve, which serves another purpose herein-

101

io|

i2<

12J

13(

886,012

after explained. While so heating the tank
1 , the gauntree is moved over tank 2 and the
rack therein raised and filled and lowered
back into that tank.

5 At the end of the twenty-minute period
above, referred to,- the operator raises the pin
111 to free the wheel 107, which he then ]
rotates through a complete turn, revolving
the valves 19, 23 and 27 through one-sixth

10 of a revolution and the valve 34 through one-
fourth of a revolution, thereby turning these
valves, to the positions represented m the
vertical column headed "2nd position".
Thus the steam-supply is shut on through

15 the valve 34, the valve 19 is opened to the
pipes 17 and 18 with its lower part closed to
the overflow, the valve 23 is opened to the
pipe 21 and thb valve 27 is opened to the pipe
26 with the following results : The water pre-
20 liminarily heated in the tank 3 flows there-
from through the level pipe 18, valve 19 and
pipe 17 upon the water in. the tank 2, from
the lower part of which the colder water in
the tank is sucked) by the pump through the

26 pipe 21, valve 23 and pipes 82 and 40, and
discharged through the pipe 30 into the jet-
device 32, whence, by way of the pipe 28,
it enters the valve 27 to be discharged
through the pipe 26 into the tank 3 at the

30 base thereof. This action consumes a period
of about five minutes, during which the
sterilizing temperature in tank 1 will not be
materially reduced. As soon as this trans-
fer from tank 3 to tank 2 is completed, the

35 hand-wheel is again turned through a com-
plete revolution to bring the geared valves
to the position represented in coluirtn 3,
headed "'3rd position", with the following
results: The valve 19 is closed to the pipes

40 16, 17 and 18, thereby shutting off the trans-
fer between the tanks 2 and 3 and opening
the three tanks to the overflow to permit any
increase of level in the tanks, due to the con-
densed steam, .to run into the sewer; the

45 steam- valve 34 is opened to the jet-pump;
the valve 23 is closed to the pipe 22, but open
to the pipe 21 to permit the pump to suck
the contents of tank 2 and heat the same in
the jet - device, whence the heated water

50 passes through pipe 28 and valve 27 into pipe
25 to enter the bottom of tank 2 and heat
the water therein to the pasteurizing tem-
perature, some of this heated water passing
through port 67 and pipe 24 into the bottom

55 of tank 1 to maintain the water therein at
the sterilizing temperature, and meantime
the action of the pump takes as much water
as is added to the contents of tank l.by the
heating water introduced into it through the

60 port 64 and pipe 20, whence it again enters
the pump. This operation also consumes a
period of about twenty minutes. Mean-
time the gauntree will have been moved over
tank 3 'to raise the rack therein to be filled

65 with bottles and lower the filled rack into the

tank. At the end of this period of twenty
minutes, when .the water in the tank 2 has
reached the pasteurizing temperature, an-
other complete turn of the hand-wheel is
made, thereby bringing the geared valves to 70
the position represented in the fourth column
headed "4th position", with the following
results: The water in tank 1 is transferred
into the top of tank 3, th overflow from
both these tanks is shut off, valve 34 is 75
closed, valve 23 is opened to pipe 22 to cause
the pump to suck the cold water from tank 3
and introduce it to the steam-jet device, and
valve 27 is opened to pipe 24, whereby this
heated water enters the lower port in valve go
27 and passes therefrom through pipe 24
into the bottom of tank 1 to cool the water
therein, after the beer in that tank has been
sterilized, down to the temperature at which
the bottles may be removed withoiit danger 85
of . fracturing them. This operation con-
sumes a period of about five minutes, and
the water in tank 3 has next to be heated to
the sterilizing temperature, while maintain-
ing the water in tank 2 at that temperature. 90
These functions ensue from another com-
plete turn of the hand-wheel to bring the
geared valves to the positions represented
in the fifth column, headed "5th position",
whereby the following-described conditions 95
are produced: The valve 19 is closed to the
pipes 16, 17 and 18, while it is open to the
overflow through those pipes; the Gteam-
valve 34 is open ; valve 23 is open to the pipe
22 to permit the pump to suck the cold 100
water from tank 3 through pipes 82 and 40
into the steam-jet device; and valve 27 is
open to pipe 26 to permit the water thus
heated to return through pipe 26 to tank 3
for raising the water therein to the steriliz- 105
ing temperature, a portion of this heated
water passing through the smaller port in
valve 27, by way of the pipe 25, into tank 2
to maintain the water in the latter at the re-
quired temperature of 140 F. no

While tank 3 is being heated, the gauntree
is being manipulated to raise the rack out of
tank 1, permit the pasteurized beer to be
taken out, and permit the rack to be refilled
with bottles of unpasteurized beer and low- 115
ered into that tank, When the temperature
in tank 3 hrs been raised to that required
for sterilizing, consuming a period of about
twenty minutes, the operator again makes a
complete rotation of the hand-wheel., thereby 120
bringing the geared valves to the 1 -positions
represented in the sixth column headed "6th
position", with the following-described re-
sults: The valve 19 is open to pipes 17 and 16
to permit the transfer of the hot water in 125
tank 2 to the top of the cold water in tank \ f
the overflow through this valve being shut
off, and the steam-valve 34 being closed;
valve 23 is open to the pipe 20 to permit the
cold water in tank 1 to be sucked by the ac- 130

886,012

tion of the pump through the steam-jet de-
vice (but, or course, without heating the wa-
ter), and the valve 27 is open to the pipe 25
to take the water from tank 1 into the bot-
5 torn of tank 2 for cooling that tank down to
the proper temperature for removing there-
from the bottles of pasteurized beer. This
operation consumes a period of about five
minutes, at the end of which another com-

10 plete turn of the hand-wheel brings the
geared valves to " 1st position", thereby
closing the transfer-valve between the tanks
1 and 2 and opening the overflow ports oi
that valve, as also opening the steam-valve

15 to the jet-pump and the suction-valve 23 and
delivery-valve 27 for circulating the water in
tank 1 out of and into the same and gradu-
ally heating it to the pasteurizing tempera-
ture, as described of the first operation, which

20 is thus repeated.

The successive operations of the hand-
wheel for producing the six different posi-
tions of the geared valves may be repeated as
often as required for completing a run of the

25 apparatus on a quantity of the material to be
sterilized, and at the end of the run the water
in each tank may be drawn off into the sewer
on opening the valves in the pipes 43, though
the water in the tanks may be used over and

30 over again, during weeks, without changing.
From the foregoing description of the mech-
anism and its operation, it will be readily un-
derstood that the sterilizing procedure is ren-
dered continuous, in the sense of maintaining

35 all of the tanks employed in uninterrupted
use for conducting simultaneously in mem
different steps of the process, though when a
greater number of tanks than three is em-
ployed, the same step of sterilizing, heating

40 to the sterilizing temperature, or cooling the
sterilizing liquid, may be practiced simulta-
neously in each of two or more of the tanks,
without departing from the principle of the
operation of the described apparatus. It

45 will be apparent, moreover, that the opera-
tion consists, generally stated, in circulating
the water in each tank in succession, begin^
ning with any one, out of that tank through
an extraneous heater and back into the same

50 tank to raise the liquid gradually to the steril-
izing temperature, utilizing the heated water
of one tank after it has performed its steriliz-
ing function therein, (during which it is main-
tamed at the proper temperature by intro-

55 -duction into it through the heater or a rela-
tively small quantity of water from another
tank) through a valve port 67 to displace the
colder water in another tank to preliminarily
heat the bottles therein, from which last-

60 named tank such colder water is meantime
transferred to the tank in which the steriliz-
ing was performed, for cooling the bottles.
AH of these operations are performed by
mere turning of the hand-wheel, which can

65 not be turned too far or reversed to disorgan-

j ize the action of the apparatus, and the op-
eration is rendered simple and reliable. By
utilizing the hot water from each" tank to
gradually descend upon the cold bottles in
another tank for preliminarily heating then\ 70
the advantage or economy ensues; and thi*^
advantage is greatly enhanced by heating the
! water for raising that in each tank to the
' sterilizing temperature, extraneously of the
tank, since thereby the heating is rendered 75
uniform instead of stratifying the heat'
through the water, which is thus reduced to a
condition to adapt it to gradually raise the
temperature in the tank to that required for
sterilizing and avoid or greatly reduce the 80
danger of breaking the bottles. The stratifi-
cation referred to would result from injecting
steam directly into the tanks, and even the
provision of steam-coils in the tanks for heat-
ing the water would not effect the desired 85
uniform heating thereof. These objections
are completely avoided by the action of the
jet-pump in thoroughly mixing the steam
with the water, which a mere steam-jet would
not accomplish because of its heat-stratify- 90
ing tenderjcv. Moreover, tendency to strati-
fication" of the hea^ in a tank Ai the sterilizing
temperature, is prevented by the continued
circulation therein through the medium of
the supply of heated water which is intro- 95
duced into that tank through a small valve-
port, as hereinbefore described.

While the steam-jet device might be used
to the exclusion of the purnp, it would require
too great pressure to be economical, so that 100
it is preferred to supplement its action by
that of the pump.

As will be realized, in providing, as herein
described, for the transfer from one tank to
another of the sterilizing-water by mere flow, 105
unless the pipes through which such flow
takes place are of adequately large diameter,
the flow is undesirably slow. To avoid the
use of such large pipes the flow may be expe-
dited through suitable narrower ones by the 110
modified construction illustrated in Figs. 15
to 19, inclusive, of which the following is a
description: The valve 19 is supplanted by a
valve 199 carrying the gear-wheel 48 to mesh
with the pinion 47 on the operating-stem 46. 115
The casing of this valve 199, shown with a
bonnet 200 forming its lower end to which
the sewer-pipe 42 leads, has the pipes 16, 1-7
and 18 connected with it, and, is provided in
the plane between the pipes 16 and 18, with 120
an upper nozzle 201 and a similar lower noz-
zle 202 at which to connect a centrifugal
pump 203, like the pump 11 and also on the
shaft of the motor 12, the connection- being
made of the nozzle 201 with the suction-side 125
of the pump 203 through a pipe 204 (Fig. 1 6)
and of the nozzle 202 with the discharge-side
of that pump through a pipe 205. The ro-
tary tapering plug of this modified valve has
an upper section containing the four ports 130

886,012

206, 207, 208 and 209, with which, section the
nozzle 201 registers, an intermediate section
with which the nozzle 202 registers, contain-
ing the four ports 210, 211, 212 and 213, this
5 section being divided from the upper section '
by a horizontal partition 214, and a lower,
overflow-section naving ports 215, 216 and
217 adapted to register with similar ports in
the casing, open to the bonnet 200. At each

10 junction with the, casing of a pipe 16, 1 7, 18 a
passage 218 leads from such connection in
the casing to ports in the intermediate sec-
tion of the valve-device with which the ports
in that section of the plug-valve are adapted

15 to register. With this modified construc-
tion in use, the operation becomes the follow-
ing in transferring the water from one tank
to another: The pump 203 being on the
same motor-shaft with the pump 11 is, like

20 the latter, in continuous motion under the
working of the motor 12, though, obviously,
neither pump produces circulation through
"transfer" pipes 16, 17* 18 when the valve
to which they are connected shuts off their

25 intercommunication, as in the first, third and
fifth positions in Fig. 11 and in Fig. 17.
With the valve 199 in the condition repre-
sented in Figs. 17, 18 and 19 in the column
headed ''1st position", as also in the third

3o and fifth positions, no circulation ensues
through the transfer-pipes because the valve
shuts off communication between the noz-
zles 201 and 202 (pipes 205 and 204), though
the overflow-section of the valve is open;

35 while in the "2nd position" of the valve,
wherein its overflow - section (Fig. 19) is
closed, the port 2.13 registers with the pipe
205 (nozzle 202), its port 211 with the pipe

17, its port 209 with the pipe 204 (nozzle 201)
40 and its port 208 with the pipe 18, thereby

permitting the action of the pump 203 to
transfer the water from tank 3 through pipes

18, 204, and the pump and thence through
the pipe 205, ports 2 1 3 and 2 1 1 and pipe 1 7

45 into the tank 2. With this valve in the "4th
position", the pump 203 transfers the water
from tank 1 through pipe 16, ports 208, 207
and pipe 204, and through pipe 205, ports
212 and 211 and pipe 18 into tank 3; and in

50 the "6th position of the valve, the pump
transfers the water from tank 2 through
ports 208 'and 209 and pipe 204, and through
pipe 205, ports 210, 211 and pipe 16 into
tank 1.

65 What I claim as new, and desire to secure
by Letters Patent, is:

1. In a pasteurizing apparatus, the combi-
nation with a plurality of tanks for the steril-
izing liquid in each one of which the complete

60 pasteurization is effected, of a system of
pipes communicating with all said tanks, and
valves in said pipes for controlling the flow
of the liquid from any tank to any other tank,
'whereby the temperature of the liquid in one

65 tank is raised, the temperature of the liquid

in another tank kept substantially station-
ary, and in a third tank reduced.

2. In a pasteurizing apparatus, the combi-
nation with a plurality of tanks for the steril-
izing liquid in each one of which the completejfl
pasteurization is effected, of a series .of rnteE
pipes one for each tank, said series having a
common valve, and a series of outlet pipes
one for each tank, said series having a com-
mon valve whereby the flow of the liquid is 75
controlled.

3. In a pasteurizing apparatus, the combi-
nation with a plurality of tanks for the steril-
izing liquid in each one of which the complete
pasteurization is effected, of a system of go
pipes comrminicating with all of said tanks,
valves in said pipes for controlling the flow

of the liquid from any tank to any other tank
and a heating device in said system, said
parts operating so that the temperature of 85
the liquid in one ' tank is raised while the
temperature of the liquid in another tank is
kept stationary, and in a third tank reduced.

4. In a pasteurizing apparatus, the combi-
nation with a plurality of tanks for the steril- 90
izing liquid in each one of which the complete
pasteurization is effected, of a system of
pipes- communicating with all of said tanks,
valves in said pipes for controlling the flow

of the liquid, and connections between said 95
valves adapting them to be simultaneously
set by a single operation, said parts operating
so that while the -temperature of the liquid ink
one tank is being raised the temperature of
the liquid in another tank is kept substan- 100
tially stationary, and in a third tank reduced.

5. In a pasteurizing apparatus, the combi-
nation with a plurality of tanks for the steril-
izing liquid in each one of which the complete
pasteurization is effected, of a system or out- 105
flow and return pipes through which said
tanks intercommunicate valves in said pipes

for controlling the flow of liquid from any
tank to any other tank, a pump and heater
in said pipe system, said parts being adapted 1 10
and arranged so that while the temperature
of the liquid in one tank is being raised the
temperature of the liquid in another tank is
held substantially stationary, and in a third
tank reduced. 115

6. In a pasteurizing apparatus, the combi-
nation witn a plurality of tanks for the'steril-
izing liquid in each one of which the complete
pasteurization is effected, a system of out-
flow and return pipes through which said 120
tanks intercommunicate valves in said pipes

for controlling the flow of liquid. v from any
tank to any other tank, a liquid heating
steam jet pump in said pipe, said parts being
so constructed and arranged that while the 125
temperature of the liquid in one tank is being
raised the temperature of the liquid in an-
other tank is kept substantially stationary,
and in a third tank reduced.

7. In a pasteurizing apparatus, the com- 130

886,013

bination of a plurality of tanks for the steril-
izing liquid, a system of outflow and return
pipes extraneous of the tanks, through
which they intercommunicate, a pump hnd
5 a heater in said pipe-system, rotary valves in
the pipes, and non-reversible gear-connec-
tions between the valves operative from a
single point on .the apparatus to simul-
taneously set the several valves for control-
10 ling the flow of the liquid to and from the
tanks.

8. In a pasteurizing apparatus; the com-
bination of a plurality of tanks for the steril-
izing liquid, a system of outflow and return

15 pipes extraneous of the tanks, through
which they intercommunicate, a pump and
heater in said pipe-system, valves in the
pipes, and an operating spindle on the ap-
paratus having gear-connections with the

20 valves for simultaneously turning and there-
by setting them to control the flow of. the
liquid to and from the tanks.

9. In a pasteurizing apparatus, the com-
bination or a plurality of tanks for the steril-

25 izing liquid, a system of outflow and return
pipes extraneous of the tanks', through
which they intercommunicate, a pump and
heater in said pipe-system, valves in the-
pipes, an operating spindle rotatably sup-

30 ported on tne apparatus, having gear-con-
nections with the valves for simultaneously
turning them and thereby setting them to
control the flow of the liquid to and from
the tanks, and , clutch-device cooperating

35 with the spindle to prevent reverse turning
thereof.

10. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, a system of outflow and return

40 pipes extraneous of the tanks, through
whicui they intercsmmunicate, a pump and
heater in said pipe-system, valves in the
pipes, an operating spindle rotatably sup-
ported on the apparatus, having gear-con-

45 nections with the valves for simultaneously
turning them, and thereby setting them to
change such intercommunication by each
complete rotation of the spindle, to control
the flow of the liquid to and from the tanks,

50 and a releasable lock for the spindle operat-
ing to arrest it at the end of each complete
rotation thereof.

1.1. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
5 izing liquid having valved circulating-pipe
connections for. the liquid, a steam-jet pump
in the circulation constructed and arranged
to heat the liquid -and circulate it simul-
taneously through said connections in rela-
tively larger and smaller quantities into dif-
ferent tanks.

12. In a pasteurizing apparatus, the (com-
bination of a plurality of tanks for the steril-
:;.iing liquid; a system of outflow and return

tl aipes through which said tanks intercom-

municate, a pump and heater in said pipe-
system, and valves in the pipes for opening
and closing communication between them
and containing ports operating to direct a
relatively large quantity of the liquid from 70
the heater into one tank while directing a
relatively small quantity thereof into another
tank for heating its contents.

13. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril- 75
izing liquid, valve-controlled heating-means
for said liquid, transfer-pipes communicating
with the tanks, and a valve common to said
pipes for controlling the transfer through
them of said liquid from one to another of the go
tanks, said valve having an overflow-section
with a discharge-pipe leading therefrom.

14. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, valve-controlled heating-means 85
for said liquid, transfer-pipes communicating
with the tanks, a pump, a valve common to
said pipes, and suction and discharge pipes
connecting the pump with said valve.

15. In a .pasteurizing apparatus, the com- 90
bination of a plurality of tanks for the .steril-
izing liquidj valve-controlled heating-mc:;ns
for said liquid, transfer-pipes communicat -g
with the tanks, a pump, a valve common ; o
said pipes, having two sections, one abo- a 95
the other and communicating with each
other, 'and suction and discharge-pipes each
connecting the pump with one of said val ve-
sections.

16. In a pasteurizing apparatus, the com- 100
bmation of a plurality of tanks for the steril-
izing liquid, valve-controlled heating-means

for said liquid extraneous of the tanks,
transfer-pipes communicating with the tanks,
a pump, a valve common to said pipes, hav- 105
ing inter-communicating upper and inter-
mediate sections and a lower overflow-sec-
tion, and suction and discharge-pipes re-
spectively connecting the pump with said
upper and intermediate valve-sections. 110

17. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, valve-controlled heating-means
for said liquid extraneous of the tanks,
transfer-pipes communicating with the tanks, 115
a rotary-plug valve common to said pipes,
having two sections one above the other with

a 'partition separating them and passages in
the valve-casing through which said sections
intercommunicate, and suction and discharge- 1 20
pipes each connecting the pump with one of
said valve-sections.

18. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, valve-controlled heating-means 125
for said liquid extraneous of the tanks, trans-
fer-pipes communicating with the tanks, a
rotary plug-valve common to said pipes, hav-.
ing an upper and intermediate section with a
partition separating them and passages in 130

1 886,012

the valve-casing through which said sections
intercommunicate, and a lower overflow-sec-
tion provided with a discharge-pipe, and suc-
tion and discharge - pipes connecting the
6 pump respectively with said upper and inter-
mediate sections.

19. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, a transfer-pipe, a suction-pipe

10 and a return-pipe on each tank, a valve com-
mon to the transfer-pipes, a second valve
common to the suction-pipes and a third
valve common to the return-pipes, a steam-
jet pump communicating with said suction

15 and return-pipes, a steam-supply pipe lead-
ing to said pump and containing a valve, and
gear-connections between the valves opera-
tive from a single point on the apparatus to
simultaneously set them, for the purpose set

20 forth.

.20. In a pasteurizing apparatus, the com^
bination of a plurality of tanks for the steril-
izing liquid, a transfer-pipe, a suction-pipe
and a return pipe on each tank, a valve com-

26 mon to the transfer-pipes ; a second valve
common to the suction-pipes and a third
Valve common to the return-pipes, a heater
and pump included in said suction and re-
turn-pipes, a steam-supply pipe leading to

3* said neater and containing a valve, and
means for setting the valves.

21. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the steril-
izing liquid, a transfer-pipe on each tank near

35 its tbp, a suction-pipe on each tank near its
bottom and a return-pipe 'on each tank still
nearer its bdttom, a valve common to the
transfer-pipes, a second valve common to the
suction-pipes and a third valve common to

40 the return-pipes, a steam-jet pump com-
municating with said suction and return-
pipes, ana a steani-supply pipe leading to
said pump and containing a valve.

22. In a pasteurizing apparatus, the com-
<*6 bination of a plurality of tanks for the steril-
izing liquid, a transfer-pipe on each tank
near its top, a suction-pipe on each tank near
its bottom and a return pipe on each tank
still nearer its bottom, valves in the pipes

60 for opening and closing communication be-
tween them, and a heater having communica-
tion with said suction and return pipes con-
trollable through the valves therein, said
valves containing ports operating to direct

65 a relatively large quantity of the liquid from
the heater into one tank while directing a
relatively small quantity thereof into an-
other tank for heating its contents.

23.' In a pasteurizing apparatus, the com-

60 bination with a tank for the sterilizing liquid,
of a suction-pipe and a return-pipe com-
municating with said tank, a steam-jet pump
having its suction and discharge sides con-
nected with said pipes, respectively, a steani-

65 supply pipe leading to said pump, an air-

pressure-actuated valve in said pump, and a
thermostat-device controlling the air-pres-
sure action on said pump-valve.

24. In a pasteurizing apparatus, the com-
bination with a tank for the sterilizing liquid, 70
of a suction-pipe and a return-pipe com-
municating with said tank, a stea'm-jet pump
having its -suction and discharge sides con-
nected with said pipes, respectively, a steam-
supply pipe leading to said pump, a valve in 75
said pump on a spring-pressed stem, a dia- '
phragni-device with which said stem is con-
nected, a valved air-pressure supply-pipe
leading to the diaphragm-device, and a ther-
mostat-device controlling the air-pressure g0
valve.

25. -In a pasteurizing apparatus, the com-
bination with a tank for the sterilizing liquid,
of a suction-pipe and a return-pipe com-
municating with said tank, a steam-jet pump g 5
having its suction and discharge sides con-
nected with said pipes, respective!}', a steam--
supply pipe leading to said pump, an air-
pressure-actuated valve in said pump, a ther-
mostat-device controlling the air-pressure ac- 90
tion on said purnp-valve. and means for regu-
lating the operation of the thermostat-device
on said air-pressure valve.

86. In a pasteurizing apparatus, the com-
bination with a tank for the sterilizing liquid, 95
of a suction-pipe and a return-pipe com-
municating with said tank, a steam-jet pump
having its suction and discharge sides con-
nected with said pipes, respectively, a steam-
supply pipe leading to said pump, a valve in IQO
said pump on a spring-pressed stem, a dia-
phragm-device with which said stem is con-
nected, an air-pressure supply-pipe leading
to the diaphragm-device and containing a
spring-seated valve, a stem for opening the 105
air-pressure valve, a thermostat-device in
the course of circulation of the pump, a level-
engaging at one end with the thermostat-de-
vice, a set-screw working in the opposite end
of the lever against said stem of the air-pres- JJQ
sure valve and carrying a pressure-setting
finger, and a dial-device with which sai'l fin-
ger cooperates.

27. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the ster- 115
ilizirtg liquid, a transfer-pipe, a suction-pipe
and a return-pipe on each tank, a valve com-
mon'to the transfer-pipes, a second valve com-
mon to the suction-pipes and a third valve
common to the return-pipes, a. st.eam-jet 120
pump included in said suction and return
pipes, a steam-supply pipe leading to said .
pump and containing a valve, gear-connec-
tions between ifo valves operative from a '
single point on the apparatus to simulta- 125
neously set them, an air-pressure-actuated
valve in saidpump, and a thermostat -de vice
controlling the air-pressure actio on said
pump-valve. , -,.,',

28. In a pasteurizing apparatus. . re com- 130

886,012

bination of a plurality of tanks for. the ster-
ilizing liquid, a transfer-pipe, a suction-pipe
and a return-pipe on each tank, a valve com-
mon to the transfer-pipes, a second valve
5 common to. the suction-pipes and a third
valve common to the return pipes, a steam-
jet pump included iii said suction and return
pipes, a steam-supply pipe leading to said
pump and containing a valve, gear-connec-

10 tions between the valves operative from a.
single point on the apparatus to simulta-
neously set them, a valve in said pump on a
spring-pressed stem, a diaphragm-device
with which said stem is connected, a valved

15 air-pressure supply-pipe leading to the dia-
phragm - device, and a thermostat - device
controlling the air-pressure valve.

29. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for the ster-

20 ilizing liquid, a transter-pipe, a suction-pipe
and a return pipe on each tank, a valve com-
mon to the transfer-pipes, a second valve
common to the suction-pipes and a tliird
valve common to the return-pipes, a steam-

25 jet pump included in said suction and return
pipes, a steam-supply pipe leading to said
pump and containing a valve, gear-connec-
tions between the valves operative from a
single point on the apparatus to simuita-

30 neously set them, an air-pressure-actuated
valve in said pump, a thermostat-device in
the course of circulation of the pump control-
ling the air-pressure action on said pump-
valve, and means for regulating the opera-

35 tion of the thermostat-device on said air-
pressure valve.

30. In a pasteurizing apparatus, the com-
bination of a plurality of tanks for 'the ster-
ilizing liquid, a transfer-pipe, a suction-pipe

40 and a return-pipe on each tank, a valve com-
mon to the transfer-pipes, a second valve
common to the suction-pipes and a third
valve common to the return-pipes, a steam-
jet pump included in said suction and return

45 pipes, a steam-supply pipe leading to said
pump and containing a'valve, gear-connec-
tions between the valves operative from a
single point on the apparatus to simultane-
ously set them, a valve in said pump on a

50 spring-pressed stem, a diaphragm-device
with winch said stem is connected, an air-
pressure supply-pipe k 1 tiding to the dia-
phragm-device and cont aining a spring-seat-
ed valve, a ste.m for opening the air-pressure

55 valve, a thermostat-device in the course of
circulation of the pump, a lever engaging at-
one end with the thermostat-device, a set-
screw working in the opposite end of the lever
against said stem of the air-pressure valve

60 and carrying a pressure-setting finger, and a
dial-device with .which said finger cooper-
ates.

31. In a pasteurizing apparatus, the com-
bination of a plurality of tanks, to the axini-

65 mum number of three, for the sterilizing

liquid, each having extending from it a trans-
fer-pipe, a suction-pipe and a return-pipe, a
valve common to the transfer-pipes, a second
valve common to the suction-pipes and a
third valve common to the return-pipes, a 70
rotatable operating-rod having similar gear-
connections with said valves adapted to turn
them to the same extent and thereby set
them with each complete rotation of said
rod, a steam-jet pump having communica- 75
tion with said suction and return-pipes con-
trolled through the valves therein, a steam-
supply pipe leading to said pump, and a
valve in said supply-pipe having a gear-con-
nection with the operating-rod producing a go
different extent of turning the steam-valve
by each complete rotation of said rod.

32. In a pasteurizing apparatus, the com-
bination of a plurality of tanks, to the mini-
mum number of three, for. the sterilizing g5
liquid, each having extending from it a trans-
fer and overflow pipe and a suction-pipe arid
a~return-j)ipe, a valve common to said first-
named pipes, having a transfer-section and
an overflow-section, a second valve commo?. jo
to the suction-pipes and, a third valve com-
mon to the return-pipes, a rotatable operat-
ing-rod having similar gear-connections with
said valves adapted to turn them to the same .
extent and thereby set them with each com- 95
plete rotation of said rod, a steam-jet pump
having communication with said suction and
return-pipes controlled through the valves
therein, a steam-supply pipe leading to sai'J
pump, and a valve in said supply-pipe hav- 100
mg a gear-connection with the operating rod
producing a different extent of turning the
steam-valve by the complete rotation of said
rod.

33. In a pasteurizing apparatus, -.ne com- 105
bination of a plurality of tanks, to the rnini-
ijjum number of three, for the sterilizing
liquid, each having extending from it, near

its top, a transfer and overflow pipe, from
near its bottom a suction-pipe and from no
nearer its bottom a return-pipe, a vnlve com-
mon to said first-named pipes, (i second valve
common to the suction-pipes ant! a third
yalve common to the return-pipes, ,> rotata-
ble operating rod having similar gear connec- 1 15
tions with said valves adapted to turn them
to the same extent and thereby set them with
each complete rotation of said rod, :; steam-
jet pump having communication with said
suction and return pipes controlled through 120
the valves therein, a steam-supply pipe lead-
ing to said pump, and a valve in said supply-
pipe having a gear-connection with the oper-
ating rod producing a different extent of
turning the steam-valve by the complete ro- 125
tation of said rod.

34. In a pasteurizing apparatus, the com-
bination of a plurality of tanks, to the mini-
mum number of three, for the sterilizing
liquid, each having extending from it a trar i 30

886,012

3.3.

fer-pipe, a suction-pipe. -and a return-pipe, a
valve common to the transfer-pipes, a valve
common to the suction-pipes and a valve
common to the return-pipes, a rotatable
5 operating rod having similar gear-connec-
tions with said valves adapted to turrr them
to the same extent and thereby set them with
each complete rotation of said rod, a steam-
jet pump having communication with said

'10 suction and return-pipes controlled through
the valves therein, a steam-supply pipe lead-
ing to said. pump, a valve in said pipe having
a gear-connection with the operating-rod
producing a different extent of turning the

15 steam-valve by the complete rotation of said
rod, and a water-circulating pump cooperat-
ing with the steam-jet pump.

35. A pasteurizing apparatus comprising,
in combination, tanks 1, 2, 3, each having a

20 transfer-pipe extending from its top por-
tion, a suction - pipe extending from it
toward its bottom and a return-pipe extend-
ing from it nearer its bottom, a valve com-
mon to the transfer-pipes, a second valve

common to the suction-pipes and a third
valve common to the return-pipes, a rotata-
ble operating-rod having a six-to-one gear-
connection with each of said valves, a steam-
jet pump having communication with said
suction and return pipes controlled through
the valves therein, a steam-supply pipe lead-
ing to said pump, a valve in said supply-pipe
having a four-to-one gear-connection with
the operating-rod, a liquid-circulating pump
cooperating with the steam-jet pump, a ther-
mostat-device interposed in the course of the
pump-circulated liquid, a valve in said jet-
pump, and an air - pressure - actuated dia-
phragm-device controllably connected with
the jet-pump valve and having a pressure-
shut-ofT valve in operative connection with
the thermostat-device, all substantially as
and for the purpose set forth.

JOHN T. II. PAUL.

In presence of
J. II. LANDES,
R. A. SCHAEFER.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED JULY 25, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 1.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED JULY 85, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 2.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION FILED JULY 26, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 3.

S ffOHHis fcTciri Co., WASHINGTON, a. c.

No. 886,013.

#<~

J. T. H. PAUL.
PASTEURIZING APPARATUS.

AFPLIOATIOI FILED JULY 26, 1007.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 4,

IMC NOTTMI* nrrriM co., w^sHmorow, o. e.

No. 886,013.

J. T. H. PADL.
PASTEURIZING APPARATUS.

APPLICATION FILED JULY 25, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 6.

ysssssMZKysMe,

fltS CO.. W*SH!HCTOH. D. C.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION FILED JULT25, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 6.

E o*/j pxrcirs eo.. WAIHINCTOII. O, c.

No. 886,013.

J. T. H. PADL.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED JULY 25, 1907.

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 7.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLIOATIOK FILED J0LT25, 1907,

PATENTED APE. 28, 1908.

10 SHEETS-SHEET 8.

Q+^<Q^Le^<S

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLIOATIOS FILED JULY 25, 1907.

PATENTED APE. 28, 1908.

10 SHEETS-SHEET 9.

No. 886,013.

J. T. H. PAUL.
PASTEURIZING APPARATUS.

APPLICATION FILED JULY 25, 1907.

196 /193

PATENTED APR. 28, 1908.

10 SHEETS-SHEET 10.

"487

184

188

UNITED STATES PATENT OFFICE.

JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO. INC., OF CHICAGO,

ILLINOIS, A CORPORATION OF ILLINOIS.

PASTEURIZING APPARATUS.

No. 886,013.

Specification of Letters Patent. ' Patented April 28, 1908.
Application filed July 26, 1907. Serial No. 385,460.

To all whom it may concern:

Be it known that I, JOHN T. H. PAUL, a
citizen of the United States, residing at
Chicago, in the county of Cook and State of
Illinois, have invented new and useful Im-
provements in Pasteurizing Apparatus, of
which the following is a specification.

This invention relates to improvements in
pasteurizing apparatus of the class in which
the pasteurizing liquid contained in a series
of intercommunicating tanks or compart-
ments is preliminarily heated to the steriliz-
ing temperature in a number of consecutive
members of the series, to be thereafter con-
tinuously circulated throughout the series
for subjecting the material to be treated,
successively introduced into such members,
to different stages of temperature of the pas-
teurizing liquid ; thereby rendering the oper-
ation of the apparatus continuous, in the
sense that all or the members of the series
may, during the operation, be in simulta-
neous use.

Referring to the accompanying drawings
Figure 1 shows the improved apparatus by a
diagrammatic view. Fig. 2 is an end eleva-
tion of the apparatus surmounted by a trav-
eling gauntree; Fig. 3, a plan view, and Fig. 4,
a broken side view of the apparatus. Fig. 5

30 is a longitudinal vertical section through one
of the two tanks employed, taken at the line
A on Fig. 3. Fig. 6 is a broken longitudinal
section showing the construction of the
steam-jet pump emploved for heating the

35 liquid; and Fig. 7 is a similar view showing
the construction of the steam-jet pump em-
ployed for circulating the liquid throughout
the series of compartments. Figs. 8 and 9
are sections taken at right angles to each

40 other, respectively, at the lines B and C on
Fig. 10, snowing the construction of valve
employed for controlling the flow to and
from each compartment under the action
of the heating pump; and Fig. 10 is a sec-
tional view of the same valve at line D on
Fig. 9. Figs. 11 and 13 are sections of the
same valve taken at the line E on Fig. 8
through its upper part and showing the ports
in open and closed positions respectively;
and Figs. 12 and 14 are similar sections
through the lower par,t of the valve at line F
on Fig. 8, showing the ports in open and
closed position, respectively. Fig. 15 is a
broken sectional view of the diaphragm-de-

55 vice employed in the system shown connect-

ed with the steam-jet heating-pump of Fig.
6, and Fig. 16 is a view in elevation mainly
sectional and diagrammatic in its nature, of
the spring-seated valve-device and thermo-
stat, also employed in the system.

The apparatus, while intended for use in
pasteurizing sauces, catsup, preserves, and
canned or bottled goods of all kinds, requir-
ing to be sterilized to afford to them the
necessary keeping quality, rather than treated 65
with preservative chemicals, has been more
particularly devised for sterilizing beer in
bottles, to the treatment of which, therefore,
the description hereinafter contained is con-
fined. 70

Two similar tanks 15 and 16, of desired
capacity, are placed side-by-side, though so
far as the purview of the invention is con-
cerned a single tank may be used where its
length would not cause it to take up too 75
much room. Partitions 17 extending be-
tween the walls of each tank from their upper
ends and short of the tank-bottom, and alter-
nate partitions 18 rising from said bottom
and extending short of the tops of the side- go
walls, divide the tanks into similar com-
partments, preferably to the same number
in each tank to afford through it a serpentine
course for circulating the water employed
in the sterilizing treatment. It will be ob- g5
served that the end-partitions 17 and 18 are
close to the end-walls of the tanks and afford
narrow spaces with said walls for the pur-
pose hereinafter explained. Each tank is
shown to be sub-divided into seven compart- 90
ments, making fourteen in all, but that num-
ber mav be decreased or increased according
to particular requirements for which the ap-
paratus may be constructed.

A cold-water supply-pipe 19 extends along 95
the outer side and one end of each tank at
the base thereof and communicates with the
interior of the tanks through branches con-
taining valves 20, which may be of the
straight-way variety, seven such branches 100
being shown to be provided for each tank
according to the representation in the dia-
grammatic view. Two similar pipes 21 and
22 extend endlessly about both tanks above
their centers, along their sides and across 105
their ends, being sufficiently close together
along the tank-sides to permit a single valve-
device 23, hereinafter described, to be inter-
posed in both. The valve-device referred
to is shown in detail in Figs. 8 to 14, inclu- no

886,013

sive, and involves the following-described
construction: The valve-casing is formed
with an outer wall 24 containing ports 25,
26 and 27 in its upper portion, and an inner
5 wall 28 containing a port 29 registering with
the port 25, a port 30 registering with the
port 26, and a port 31 registering with the

Eort 27, these walls forming between them a
y-pass chamber 32 extending part-way

10 about the interior of the casing. The lower
section of the casing is formed with a con-
tinuation of the outer wall 24 containing
opposite ports 33 and 34, and with a continu-
ation of the inner wall 28 containing the op-

15 posite ports 35 and 36, these lower sections
of the walls forming between them a by-pass
passage 37, extending like the passage 32,
but divided therefrom by a horizontal par-
tition 38 (Figs. 8 and 9). The valve-plug 39

20 is divided by a partition 40 into an upper
section to fit rotatably in the corresponding
sections of the casing and containing the
three ports 41, 42 and 43, and a lower sec-
tion to fit similarly within the corresponding

25 section of the casing and containing the lat-
eral ports 44 and 45 and the end-port 46 at
the open lower end of the lower casing-sec-
tion.

Coincident with each compartment in a

30 tank, a valve-device 23 is interposed in the
two pipes 21 and 22 by coupling into the
pipe 21 at the ports 25 and 27 and by coup-
ling into the pipe 22 at the ports 33 and 34,
each valve-device being secured at the

35 flanged side of its casing to a side-wall of a
tank wherein a port 47 is provided (Figs. 11
and 13), to register with the port 26. A
branch-pipe 48 is coupled at its upper end
with each valve-casing at the end-port 46

40 therein and extends downward, being cou-
pled at its lower end at a port in the tank-
side near its bottom for conducting hot w r a-
ter, provided as hereinafter described, into
the bottom of the tank.

45 A supplj'-pipe 49 for live steam extends
across one end of the two tanks (Fig. 2) and
is connected at the outer side of the tank 16
with the pipe 22, near which it is provided
at 50 with a shut-off valve for controlling the

50 admission of steam into that pipe for a pur-
pose hereinafter explained; and the steam-
pipe is provided adjacent to the outer side
of the tank 15 with a branch 51 containing
a shut-off valve at 52 and leading to a steam-

55 jet pump 53, the detailed construction of
which is shown in Fig. 6 to involve that de-
scribed as follows: Into one end of a T-
coupling 54, forming a casing, is screwed a
nozzle 55 having lateral inlet-ports 56. An-

60 other, smaller, nozzle 57 is screwed into the
outer end of the nozzle 55 to extend concen-
trically therewith and has at its outer end a
right-angled connection with the steam-pipe
branch 51, this last-named nozzle being

65 closed at its outer end to afford a bearing for

the reciprocating stem 58 of a valve 59 for
controlling the flow of steam through the
nozzle 57. This valve contains lateral ports
60 leading into a chamber 61 in the valve,
which also contains a discharge-passage 62 70
leading from the inner end of the chamber
to the extremity of the valve, so that a
slight flow of steam may be maintained
through the valve 59, when it is closed, from
the branch 51. Within the casing 54 a 75
third nozzle 63, larger than the nozzle 55, is
screwed upon the latter to extend concen-
trically therewith, being provided with lat-
eral water-inlet ports 64, like the ports 56,
and centered for its support in a pipe 65 so
coupled to one end of the T-coupling 54 and
leading to a three-way valve 66, of ordinary
construction, provided in the pipe 22. This
construction of pump affords the two mixing
chambers 67 and 68 for steam and water dis- $6
charging into the pipe 65.

The casing 53 is connected by a pipe-sec-
tion 70 with a T-coupling 71 containing a
thermostat-device, which is preferably sub-
stantially the same as that fully shown and 90
described in an analogous situation and for
the same purpose in my pending application,
Serial Number 379,530, filed June 17, 1907.
This thermostat-device is shown in detail in
Fig. 16: In a reducer 184 screwed into one 95
end of the T-coupling or casing 71 is screwed
the thermostat proper, consisting of a tube
185 closed at one end by a plug 186 and
adapted to contain a fluid, such as ether,
that will expand and contract under varia- 100
tions in temperature, this tube terminating
at its opposite end in a tube 187 containing a
reduced bore 188 and ending in a disk-
shaped head 189 upon which is secured by a
ring-nut 190 screwed upon the disk, a dia- 105
phragm 191, to the center of which the bore
188 opens. This end of the thermostat en-
ters the casing of the spring-seated valve-
device 77 in which is fulcrumed on the ring
190 an angular lever 193 bearing at one end 110
against the center of the diaphragm and hav-
ing a threaded vertical opening in its oppo-
site end to receive a screw 194 passing
through an opening 1 95 in the casing, beyond
which it carries a dial-finger 196 within the 115
casing 197 of a suitable dial.

To the casing 71 is coupled one end of a
pipe 72 containing a thermometer 73 and
having its opposite end connected with a
three-way valve 74 interposed in the pipe 21 120
and of the same construction as the valve 66.

A diaphragm-device 75, of the same con-
struction and serving the same purpose as
the corresponding device in the aforesaid ap-
plication, is connected with the outer end of 125
the valve-stem 58, and is shown in detail in
Fig. 15 to consist of a casing 178 supported
on arms 179 and having its base formed of a
flexible diaphragm 180 supported by springs
181 and centraDy to which is fastened, the 130

886,013

stem 58 of the steam-jet pump, whereby re-
ducing the air-pressure against the upper side
of the diaphragm raises the valve 59. An
air-pressure pipe 76 leads to the diaphragm-
5 device from an incased spring-seated valve-
device, indicated at 77, for controlling, under
the action of the thermostat-device, the sup-
ply of air-pressure through a pipe 69 (Fig. 4)
to the diaphragm-device ; this spring-seated

1 valve being regulable from an indicator con-
nected with a lever fulcrumed to engage with
another diaphragm-device in the casing, into
which last-named device the thermostatic-
fluid expands. The incased spring-seated

1 5 valve-device thus referred to is shown in de-
tail in its connection with the thermostat-
device in Fig. 16, and it involves the follow-
ing-described construction: Within the cas-
ing 77 the air-supply pipe 69 and air-con-

20 ducting pipe 76 leading to the diaphragm de-
vice are coupled together by a head 198 hav-
ing a bracket-extension 199, at which it is
screwed to an inner wall of the casing. This
head contains a valve-chamber 200 housing

25 a ball-valve 201 supported on a spring 202 in
the passage leading from the end of the pipe
69 in the head, and a plunger-rod 203, pass-
ing through a relatively wide bore 204 in a
Elug 205 screwed into the upper end of the
ead, bears at one end against the ball-valve
and coincides at its opposite end with the
screw 194. By means of the thermostat-de-
vice, when water passing through the pipe
. 70 attains a certain predetermined tempera-

35 ture, the heat, by expanding the fluid in the
tube 185, causes it to raise the diaphragm
191, thereby actuating the lever 93 to de-
press the screw 194 against the plunger 203
and open the valve 201. Thus opening the

to valve admits air-pressure from the pipe 69
to the pipe 76 through which it acts against
the diaphragm 180 to depress the rod 58 and
seat the valve 59, thereby shutting off the
steam-supply for heating the water until the

45 water in the pipe 70 is properly lowered in
temperature to contract the thermostat-fluid
and permit consequent lowering of the dia-
phragm. 191 to be followed by the contacting
end of the lever 193 under the recoil-action

50 of the spring 202 to raise the ball-valve
against its seat and shut off the air-supply to
the pipe 76. Thereupon the air under pres-
sure against the diaphragm 180 escapes by
way of the pipe 76 through the opening 204

55 about the plunger 203 working in the plug
205, and discharges through a vent-opening
206 in the casing 77, with the result that the
springs 181 are freed to restore the diaphragm
180 to its normal position of opening the

60 valve 59 for resuming the flow of steam. By
screwing the adjusting-screw 194 into the
lever 193 to raise the adjacent end thereof,
the opposite end of the lever is pressed
against the diaphragm 191 to adapt it to

turn the lever under a lesser force of expan- 65
sion of the thermostat-fluid and thus to shut
off the steam-supply at a lower temperature
of the water in the pipe 70 ; and by turning
the screw in the opposite direction, a higher
temperature of the thermostat-fluid will be 70
required to effect opening of the valve 201.
The dial-device 197 may be set for shutting
off the steam at any desired temperature by
removing the cover with which it is shown
to be provided (and which should be trans- 75
parent) to permit access to the finger 196 for
turning its work the screw 194 and for setting
the finger with relation to a suitable gage
(not shown) marked on the dial over which
the finger moves to indicate the predeter- 80
mined pressure for the run of the apparatus.

A water-pipe 78 connects the two tanks at
one end near their bases ; and the tanks arc
provided below their tops, on opposite ends,
respectively, with overnow-pipes 79 and 80, 85
leading preferably to a sewer.

For circulating the water in the tanks
through them, a pump is provided preferably
in the form of a steam-jet pump 81, shown in
detail in Fig. 7, and involving the following- 90
described construction: A T-shaped casing
82 has its horizontal branch connected with
a pipe 83 leading out of the tank 15 near its
top below the overflow-level, at the end op-
posite that at which the heating-pump 53 is 95
provided. Into one end of this casing is
screwed a tapering nozzle 84 containing
lateral ports 85 and having screwed upon it
within the casing a nozzle 86 containing
lateral ports 87. A third nozzle 88 contain- 100
ing lateral ports 89 is screwed within the cas-
ing upon the nozzle 86 and is supported, to
centralize it with the nozzles behind it, in a
tube 90 screwed into the opposite end of the
casing. Still another nozzle 91 is screwed 105
into the outer end of the nozzle 84 to cen-
tralize it therewith and has screwed into its
outer end a tapering bearing 92 for a needle-
valve 93 having its stem 94, which works
through a stuffing-box 95, pivotally con- 1 1
nected at its outer end with a lever 96 ful-
crumed at'one end on a frame 97, presenting
a segmental section 98 on its upper side, with
which the handle-end of the lever is adapted
to be releasably engaged for setting the 1 1 5
needle-valve to control the admission into
the pump of live steam, the nozzle 91 which
enters through a pipe 99 extending from a
suitable steam-supply (not shown). The
nozzles thus described form mixing cham- 120
bers 100, 101 and 102 for the steam with the
water which enters the casing through the
pipe 83. The pipe 90 communicates with
the end of the tank 16 at a point correspond-
ing to the connection of the pipe 83 with the 125
tank 15 ; and this pipe 90 is surrounded by a
water-jacket 103, plugged at its opposite
ends about the pipe, and through which cold

886,013

water is circulated from any suitable source
through an inlet-pipe 104 and a discharge-
pipe 105.

The operation is as follows, particular
5 reference being; had for elucidating the ex-
planation to the diagrammatic representa-
tion in Fig. 1 : All the compartments are
filled, to the heights of the overflows from
the tanks, with cold water through the pipe

10 19 and its branches by opening the valves 20
in the latter. When so filled, the contents
of a desired number of the compartments
are heated to the required pasteurizing tem-
perature by opening the valves 23 on those

15 compartments to the positions represented
in Figs. 11 and 12, and starting the action of
the jet-pump 53 by admitting steam into it
on opening the valve 52. It may be sup-
posed that the contents of the compart-

20 ments numbered from 1 to 5, inclusive, in
the tank 15 are to be thus initially heated,
though the number will vary according to
the length of time during which it is desired
to maintain the beer to be pasteurized under

25 subjection to the pasteurizing temperature,
as will be more fully explained hereinafter.
The action of the steam-jet in the heating
pump 53 sucks the water from the upper
portions of the five compartments through

30 the ports 47 into the upper sections of the
valve-plugs of the respective valves 23,
whence it discharges into the pipe 21,
wherein the three-way valve 74 has been
opened to permit the flow, as has also the

35 three-way valve 66 in the pipe 22. The
valve 74 is so opened as to. direct the flow
from the pipe 21 through the pipe 72, past
the thermostat-device 71 into tne heater 53,
whence it passes through the pipe 65 into

40 the pipe 22 with the valve 66 therein so
turned as to continue the flow in the pipe 22
in the opposite direction to that in the pipe
21, the suction being in the opposite direc-
tion to the discharge. In passing through

45 the pump 53, the water and steam become
throughly mixed in the mixing-chambers 67
and 68 in a manner to prevent stratification
of the heat and produce uniform' distribu-
tion thereof throughout the water, which

50 enters the same compartments at their bases
through the pipes 48 and lower sections of
the respective valves 23 . This heating circu-
lation is maintained from and to the respec-
tive tanks through the endless pipes 21 and

55 22, and through the by-pass chambers 32
and 37 of the closed valves 23 in said pipes,
until the contents of the five tanks are heated
to the pasteurizing temperature. There-
after this hot water is circulated throughout

60 the series of compartments to supplant the
cold water in each with the hot water from
the initially heated tanks. This is done by
any suitable pump, but preferably the steam-
jet pump shown in Fig. 7, on opening its

65 valve 93 to admit the passage of live steam

through the pump for producing its opera-
tion in sucking the water through the pipe 83
from the narrow space in the adjacent end of
the tank 1 5 produced by the respective end-
partition therein, and discharging 'it into 70
the corresponding space formed by the end-
partition in the adjacent end of the tank 16
through the pipe 90. In this way a constant
flow of the water in both tanks is maintained
and the provision of the narrow spaces afford- 75
ed by the end-partitions in the tanks assures
circulation through the end-compartments,
the contents of which would otherwise not
discharge, but would tend to remain dor-
mant. The partitions forming the compart- go
ments, by their alternating arrangement
afford a serpentine course through the tanks
for the water, to cause its circulation.

The described construction of the pump 81
renders it adequately powerful for its circu- g5
lating work on the large body of water to be
circulated, the plurality and arrangement of
nozzles in the pump adapting it to circulate
the water with the minimum consumption of
steam. When the lever 96 is once set to set 90
the valve 93 for a given apparatus and for a
given period of time for completing the cir-
culation, it need not thereafter be disturbed
unless the discharge-opening in the nozzle 91
should become clogged, when, by working 95
the lever back and forth, the valve will dis-
lodge the material which causes the choking.
It is not desired, though it can not be avoided
because of the necessary use of steam for
operating the pump 81, to heat the water 100
pumped by it; and to counteract the slight
heating effect of the steam, the water-jacket
1 03 is provided.

With the contents of the first five com-
partments heated, as described, a gauntree 105
106, of any suitable construction, shown of
double form to extend across both tanks and
travel on tracks 107 provided to extend
along the tops of their outer sides, is brought
into use. The gauntree is designed to elevate no
into it bottle-racks 108, which may be stored
in the tank-compartments, one in each, and
to lower a rack into a compartment, loaded
with beer to be pasteurized in bottles 109
contained in baskets 110 fitting the racks. 115
The gauntree is first moved, with theparticu-
lar arrangement of compartments shown and
described, over the compartment 8, into
which a rack of the bottles is lowered. This
is done before the circulating pump 81 is 120
started. Thereafter, the circulation of the
water during a period of about seven and
one-half minutes will have introduced the
water into the compartment 6 at a tempera-
ture somewhat below 140 F., that in the 125
compartment 7 at a lower temperature, and
that in the compartment 8 at a temperature
at which it is safe to immerse the bottles
without danger of fracturing them. At the
end of the aforesaid period, during which the 130

886,013

compartment 9 is filled with cold beer, by the
use of the gauntree, the valve 23 of compart-
ment 1 is closed and that of compartment 6
is opened to circulate its contents from that
5 compartment through the heating pump 53
and oack into the same compartment, there-
by to raise its contents to the pasteurizing
temperature. The continued circulation of
the water by the action of the pump 81 will

10 transfer the contents of the compartment 6
into compartment 7, that in compartment 7
into compartment 8, and so on, thereby sub-
jecting the bottles in the latter to a higher
temperature. This consumes another period

15 of about seven and one-half minutes, during
which compartment 10 is filled with cold
beer, when the valve 23 of compartment 2 is
closed and that of compartment 7 is opened.
The contents of the compartment 7 are thus

20 circulated and heated by the pump 53. This
procedure of closing a valve 23 of one com-
partment and opening that of another com-
partment is continued with the effect of
gradually raising the temperature of the wa-

26 ter in each compartment in succession, sup-
plying heat by the action of the pump 53 to
compensate for the loss through radiation
and introducing the cold bottles, for heating
the contents of each compartment in succes-

30 sion to the pasteurizing temperature, at
which it is maintained for a period of about
thirty minutes, until all of the compartments
have been filled with bottles; after which, in
the continuation of the working of the appa-

35 ratus, a rack of bottles containing pasteur-
ized beer will be taken by the gauntree out of
one compartment (namely that numbered 8),
which will thereupon be immediately refilled
with a rack of cold bottles to be pasteurized

40 by gradually raising the temperature of the
water in that compartment in the manner
already described. Thereafter the proce-
dure is repeated of closing a valve 23 in one
compartment and opening the similar valve

46 in the compartment three-removed there-
from, and during the period of seven and one-
half minutes consumed in completely chang-
ing the water from each compartment into
another, taking out a rack of the bottles that

60 has been finished, as to pasteurizing, and in-
troducing into that compartment another
rack of cold bottles.

The three-way valves 66 and 74 serve a
peculiar purpose which is of importance be-

65 cause of the lack of uniformity of the flow of
water through the heating pump out of the
compartments. That is to say, in initially
heating the first five compartments, with the
three-way valves turned to the position de-

80 scribed, the greater flow and return of water
will be from and to the compartment 5, with
less from the compartment 4, still less from
the compartment 3, and so on to the first
compartment, whereby when the tempera-

65 ture in the compartment 5 shall have reached

! 140 F. or the pasteurizing temperature, that
in each preceding compartment will be lower,
say to the extent of 5, than the tempera-

: ture in the next adjacent compartment in ad-
vance of it; whereas it is necessary that the 70

I same temperature (140 F.) shall be provided

j throughout all of the five compartments.
When, therefore, the maximum temperature
has been attained in the tank number 5, the
three-way valves are turned to the opposite 75
position, or that of changing the direction of
flow to and from the heater, whereby the
greater proportion of flow is from and to the
compartment 1, decreasing gradually to com-
partment 5. In this way provision is made 80
for equalizing the temperature in the five
tanks. When the temperature in the five
tanks has been thus equalized, the three-way
valves are turned back to the original posi-
tion. Moreover, by providing these three- 86
way valves they enable the water being heat-
ed to pass through each in opposite directions
in pipes 21 and 22, which is sometimes de-
sirable.

When it is desired to expedite heating the 90
contents of the first five compartments, this
may be accomplished by opening the valve
50 to introduce live steam into the water
discharging from the heater 53 through the
pipe 22, to supplement the action of the 95
heater.

In an apparatus employing the fourteen
compartments shown and described, it re-
quires about one hour and forty-five minutes,
after heating up the contents of the first five 100
tanks, to complete the circuit of pasteuriza-
tion in each compartment. Thus, the beer
will be subjected to the pasteurizing tem-
perature in each compartment for a period
of about thirty seven and one-half minutes, 105
during twelve and one-half of which the pas-
teurizing heat will have penetrated and be
maintained in the center of the beer in the
bottles. Where it is desired, or the mate-
rial treated requires that it be subjected to 110
the pasteurizing temperature during a period
of only five minutes, or thereabout, the in-
itial heating may be confined to four tanks,
since it requires only four times seven and
one-half minutes, or thirty minutes, for the 115
heated contents of the four compartments to
pass the compartment filled with beer to be
pasteurized as against five times seven and
one-half, or thirty seven and one-half min-
utes so to pass the heated contents of five 120
compartments. For the same reason, where
the material to be pasteurized requires sub-
jection to the pasteurizing temperature dur-
ing a period of, say, twenty minutes, the con-
tents of six compartments require to be ini- 125
tially heated since it will take the contents
of these compartments six times seven and
one-half minutes, or forty-five minutes to
pass the compartment in which pasteuriza-
tion is taking place, thereby affording twenty- 130

886,013

five minutes for heating up the bottles and
twenty minutes for maintaining that heat
in the center of the beer.

As will be understood, the two tanks 15
5 and 16 are, practically, one, the two shown
being provided as a mere matter of prefer-
ence, for convenience in erection and in-
stallation. It will also be understood that
while fourteen compartments are herein

10 shown and described, the number may vary
according to the capacity required and pur-
pose of the apparatus: arid that the initial
heating of the water to the pasteurizing tem-
perature may be confined to any desired

15 number of the compartments, according to
the capacity of the tank and the time re-
quired for completing the circuit of the water
therethrough.

What I claim as new, and desire to secure

20 by Letters Patent, is

1 . In a pasteurizing apparatus, the combi-
nation with a series of compartments for the

i pasteurizing liquid, forming a sinuous course
for said liquid, an outlet and inlet pipe for

25 each compartment in circuit therewith, a
heating pump in said circuit and a circulat-
ing pump communicating at its suction and
discharge sides, respectively, with the end
compartments.

30 2. In a pasteurizing apparatus, the combi-
nation with a series of compartments for the
pasteurizing liquid, forming a sinuous course
for said liquid, an outlet and inlet pipe for
each compartment in circuit therewith, a

35 heating pump controllably communicating
with all of said circuits, valves for controlling
said communication, and a circulating pump
communicating at its suction and discharge
sides, respectively, with the end compart-

40 ments.

3. In a pasteurizing apparatus, the combi-
nation with a tank for the pasteurizing liquid
containing alternating partitions, forming
compartments and a sinuous course through

45 them for said liquid, an outlet and inlet pipe
for each compartment in circuit therewith, a
heating pump in said circuit and a circulat-
ing pump communicating at its suction and
discharge sides, respectively, with the end

50 compartments.

4. In a pasteurizing apparatus, the combi-
nation with a tank for the pasteurizing liq-
uid, of' alternating partitions in said tank
forming compartments therein and a sinuous

55 course through them for the liquid, the end
partitions forming with the tank-walls rela-
tively narrow spaces, an outlet and an inlet
pipe for each compartment in circuit there-
with, a heating pump for the liquid commu-

60 nicating with each circuit, a valve for con-
trolling the communication, and a circulat-
ing pump communicating at its suction and
discharge ends, respectively, with said rela-
tively narrow spaces in the tank ends.

66 5. In a pasteurizing apparatus, the combi-

nation with a series of compartments for the
pasteurizing liquid forming a sinuous course
for the liquid, of a pair of pipes extending
about said compartments, a heating pump
communicating with said pipes, valve de- 70
vices, one for each compartment, connected
with both said pipes, outlet and inlet pipes
for each compartment in circuit therewith
and communicating through said valve de-
vice, and a circulating pump communicating 75
at its suction and discharge sides, with the
end compartments.

6. In a pasteurizing apparatus, the com-
bination with a series of compartments for
the pasteurizing liquid forming a sinuous 80
course for the liquid, of a pair of pipes ex-
tending about said compartments, a heating
pump communicating with said pipes, valve
devices, a three-way valve in each of said
pipes, and a circulating pump communicat- 85
ing at its suction and discharge sides, respec-
tively, with the end compartments.

7. In a pasteurizing apparatus, the com-
bination with a series of compartments for
the pasteurizing liquid forming a sinuous 90
course for said liquid, outlet and inlet pipes
for each compartment in circuit therewith, a
valve for each circuit, a steam-jet heating
pump for the liquid controllably communi-
cating with each compartment through its 95
valve, a valved steam-supply pipe leading to
said pump, and a circulating pump communi-
cating at its suction and discharge sides, re-
spectively, with the end compartments.

8. In a pasteurizing apparatus, the com- 100
binatiqn with a series of compartments for
the pasteurizing liquid, a pair or pipes extend-
ing about said compartments, a steam-jet
pipe communicating with said pipes, a steam-
supply pipe leading to said pump, valve tie- 105
vices, one for each compartment connected
with both said pipes, outlet and inlet pipes

for each compartment connected to said
valve-devices and in circuit with said com-
partments, whereby the communication be- 11
tween the pump and each compartment is
controlled, and a circulating pump com-
municating at its suction and discharge sides,
with the end compartments.

9. In a pasteurizing apparatus, the com- 115
bination with a series of compartments for
the pasteurizing liquid, an inlet and outlet
pipe for each compartment in circuit there-
with, a valve in said circuit, a steam-jet heat-
ing pump for the liquid in said circuit, said 12
pump consisting of a casing containing a
plurality of nozzles forming intercommuni-
cating mixing chambers, and a regulable
steam-inlet valve in the end-nozzle, a steam-
supply pipe leading to said pump, and a cir- I 25
culating pump communicating at its suction
and discharge sides, respectively, with the
end-compartments. .

10. In a pasteurizing apparatus, the com-
bination with a series of compartments for 13

886,013

the pasteurizing liquid forming a sinuous
course for the liquid, a pair of pipes extend-
ing about said compartments, a heating pump
communicating with said pipes, an outlet
5 and inlet pipe for each compartment in cir-
cuit therewith, valve devices for each com-
partment in said circuit and connecting said
circuit to said pair of pipes, and means com-
municating with the end compartments to
10 cause a circulation through all said compart-
ments.

11. In a pasteurizing apparatus, the com-
bination of a series of compartments for the
pasteurizing liquid, forming a sinuous course

15 for the liquid, a pair of pipes extending about
said compartments, a heating pump com-
municating with said pipes, valve-devices,
one for each compartment, each consisting of
a casing containing a by-pass chamber pro-

20 vided with ports and divided into an upper
section and a lower section, and a rotary plug-
valve in the casing provided with ports and
formed with an upper section and a lower
section communicating, respectively, with a

25 compartment at the upper and lower por-
tions thereof, the casing extending through
both said pipes, and a circulating pump com-
municating at its suction and discharge sides,
respectively, with the end-compartments, for

30 the purpose set forth.

12. In a pasteurizing apparatus, the com-
bination of a series of compartments for the
pasteurizing liquid, forming a sinuous course
for the liquid, a pair of pipes extending about

35 said compartments, a heating pump com-
municating with said pipes, valve - devices,
one for each compartment, each consisting of
a casing provided with outer and inner walls
forming a by-pass chamber and having ports,

40 with a partition dividing said chamber into
an upper section and a lower section, and a
rotary plug-valve in said casing provided

with ports and formed with an upper section
and a lower section communicating, respec-
tively, with a compartment at the upper and 45
lower portions thereof, the casing extending
through both said pipes, and a circulating
pump communicating at its suction and dis-
charge sides, respectively, with the end-com-
partments, for the purpose set forth. 60

13. In a pasteuring apparatus, the combi-
nation of a series of compartments for the
pasteurizing liquid, forming a sinuous course
for the liquid, a pair of pipes extending about
said compartments, a heating pump commu- 55
nicating with said pipes, valve-devices, one for
each compartment, each consisting of a cas-
ing interposed in both said pipes and contain-
ing a by-pass chamber extending part way
about the casing with a partition dividing 60
said chamber into an upper section and a
lower section with ports forming passages
through the chamber, and a rotary plug-
valve in said casing provided with ports and
containing a partition forming an upper sec- 65
tion and a lower section communicating, re-
spectively, with a compartment at the upper
and 'lower portions thereof, and a circulating
pump communicating at its suction and dis-
charge sides, respectively, with the end-corn- 70
partments, for the purpose set forth.

14. In a pasteurizing apparatus, the com-
bination with a series of compartments for
the pasteurizing liquid, of means for causing
the liquid to circulate successively through 75
said series, an outlet and inlet pipe for each
compartment in circuit therewith, and means
connected to said outlet and inlet pipe for
causing a circulation therethrough and for
changing the temperature of the liquid.

JOHN T. H. PAUL.
In presence of

A. W. THORIEN,
R. A. SCHAEFEB.

902,826.

0. H. LOEW.

PASTEUBIZINO APPAEATUS.

APPLIOATIOB FILED JUHE 27, 1907.

Patented Nov. 3, 1908.

Atty.

UNITED STATESJPATENT OFFICE.

CHARLES H. LOEW, OF LAKBWOOD, OHIO.
PASTEURIZING APPARATUS.

No. 902,826.

Specification of Letters Patent. Patented Nov. 3, 1908.

Application filed June 27, 1907. Serial No. 381,022.

To all whom H may concern:

Be it known that I, CHARLES H. LOEW, a
citizen of the Unitec 1 States, residing at Lake-
wood, in the county of Cuyahoga and State
5 of Ohio, have invented certain new and use-
ful Improvements in Pasteurizing Appa-
ratus, of which the following is a specifica-
tion.

My invention relates to a pasteurizing ap-

10 paratus and more particularly to an- appa-
ratus designed to be employed in the pasteur-
ixiition of beer in bottles, and its novelty con-
sists in the construction and adaptation of
the parts as will be more fully hereinafter

15 pointed out.

In the drawing there is represented some-
what in diagrammatic form a vertical medial
section and partial side elevation of a pasteur-
izer embodying my invention.

20 In the drawings 10 is a tank made of steel,
irou, or other suitable material, and divided
into two portions, namely, a lower portion
11 comprising a pasteurizing chamber and
an upper portion 12" comprising what I call

25 an interchanging chamber, for tire reasons
hereinafter set forth. The pasteurizing
chamber is supplied with suitable inlet ports
indicated at 12. for the admission of steam or
hot water thereto, and with an overflow port

30 indicated at 13. so that the water introduced

into the chamber cannot rise above a certain

level. It will lie noted that the cha'mber 11

has no communication with the outer air.

The interchanging chamber 12" is arranged

35 immediately above the pasteurizing chamber
over which it is centrally placed. It is
closed at the top and is provided laterally
with an opening 14 for the reception of the
bottles to be pasteurized and a similar open-

* ing 15 on the other side for the discharge of

the bottles after they have been pasteurized.

IGf 16, indicate shelves projecting from

*he side walls of the interchanging chamber

for the convenience of the workmen in rest-

5 ing the bottle boxes thereon.

17 indicates a flooring and 18 a ceiling for
a room in which the bottles are received and
discharged from the apparatus, the pasteur-
izing chamber 11 being placed beneath the
floor and the driving mechanism for the con-
veyer (hereinafter referred to) being placed
above the ceiling' or on the floor of the story
above.

Centrally arranged within, the apparatus
is an endless conveyer 20 made of any usual
construction and. comprising holders or re-.

ceptacles 21 flexibly connected to chains 22
of which the conveyer is hi part formed, so
that the receptacles 21 maintain by gravity
substantially the same relative position in
their travel through the apparatus. This
conveyer is suitably supported upon roller
supports 23 placed at proper intervals
throughout the apparatus and is propelled
by a sprocket wheel 24. or other suitable de-
vice receiving power from a train of gearing
25 and which train of gearing includes a
Geneva wheel 20 whereby an intermittent
motion is imparted to the conveyer.

Arranged within the pasteurizing chain-
her and above the water level thereof is a
shallow tank or water collector 30 within
which is placed a centrifugal pump 31. or
other suitable form of water lifting device.
and which is connected by a pipe 32 to a res-
ervoir 33 placed within the conveyer 20 and
practically opposite the receiving and dis-
charging apertures 14 and 15. The reser-
voir is provided with substantially vertical
walls 35 and the receptacles '21 of the end-
less conveyer 20 as they pass by such walls
may touch the same if they are swung upon
the pivots upon which they are hung by the
chains 20 so that these walls serve as a guard
to prevent any displacement of the recepta.-
cles which would render it difficult or incon-
venient to place the bottle boxes thereon or
tajve them therefrom. A sprinkling device
36 of usual form is secured to the reservoir
33 and receiving the water therefrom is
adapted to spray it downwardly upon the
bottle receptacles as they pass by the same.

In using this apparatus the chamber 11 is
first filled with water up to the level con-
trolled by the position of the outlet pipe 13
and this water may either be preheated in .a.
separate receptacle or may be heated by the
admission of steam through the pipes 12.
Whichever method is employed it should be
heated to a pasteurizing temperature snffi-
cient to kill the germs" in the beer or other
liquid in the receptacles intended to be
passed through the same. Water is then
placed in the collector 30. This water is
preferably of a temperature intermediate
that of the water in the pasteurizing cham'-
ber 11 and the outer air. The conveyer 20
is then started and the pump 31 is similarly
started. The workmen then place the boxes
containing the bottles of beer to be pasteur-
ized upon the receptacles 21 as they pass the
receiving aperture 14 and as such bottles are

10J

I3o

902,826

gradually brought past the sprinkling device
36 they are subjected to the action of a spray
of water derived from the water collector 30
and which water is warmer than the outer
5 air with which they have previously been
brought into contact and is cooler than the
water in the pasteurizing chamber 11. As
the receptacles 20 pass downward the bot-
tles are subjected to a constantly increasing

10 heat derived from the vapors arising from
the hot water in-the chamber 11 until finally
they pass into the water bath at the bottom
of that chamber at a temperature substan-
tially identical therewith. As the recepta-

15 cles '20 emerge from the water bath and pass
upward into the interchanging chamber
they part with a portion of their heat and
finally when they reach a proper location
they are subjected to the action of the spray-

'20 in<r device 3G which cools them to the tem-
pera t lire of the water contained in the col-
lector 30 or a little below that temperature
and they are then in a condition to be re-
moved from the apparatus without danger

25 of breaking when brought into contact with
the temperature of the outer air.

It will be noted that my apparatus is
simple in construction. It comprises few
parts- and those made of common standard

30 materials. It involves the us'c of but one
piiHteurizing chamber and it employs the
heat radiated from the surface of the water
in that pasteurizing chamber to raise the
temperature of the water in the sprinkling

35 device, so that the modifications of tempera-
ture of the bottles may be accomplished
slowly and gradually and without danger of
their breaking. It will be noted also that
there are no valves or trap doors in the appa-

40 ratus and very little loss of heat from direct
radiation by its use, and that by means of
the construction described, I subject the
liquids to be pasteurized to the action of
heating and cooling mediums of different

45 temperatures with respect to such liquids
but all of which different temperatures are
derived from the same source of heat and
without any loss.

What I claim as new is:

50 1. A pasteurizing apparatus, comprising
a pasteurizing chamber, an interchanging
chamber directly above the same and open to
receive heated vapors therefrom, a spraying
device located in said interchanging cham-

55 her, a water collector located within the
pasteurizing chamber above and close to the
water line and adapted to receive the water
discharged from the spraying device so i.hat
it may be heated while in the collector from

oo the heat in the pasteurizing chamber and
means for forcing f he water from the Avater
collector to the spraying device.

2. \ pasteurizing apparatus, comprising
:i pasteurizing chamber, an interchanging

ii") chamber directly above the same and open to

receive heated vapors therefrom, a spraying
device located in said interchanging cham-
ber, a water collector located within the
pasteurizing chamber above and close to the
water line and adapted to receive the water 70
discharged from the spraying device so that
it may be heated while in the collector from
the heat in the pasteurizing chamber and
means for forcing the water from the water
collector to the spraying device, and an end- 75
less conveyer adapted to pass through both
chambers and past the spraying device.

3. A pasteurizing apparatus, comprising
a pasteurizing chamber, an interchanging
chamber, an endless conveyer provided with 80
receptacles moving up one side and down the
other side of the interchanging chamber and

a spraying reservoir, centrally located in the
i interchanging chamber, the walls of which
'serve as guards to prevent the displacement 85

of said receptacles as they pass by the same.

4. A pasteurizing apparatus, comprising
lt pasteurizing chamber, an interchanging
chamber, an endless conveyer provided with
receptacles moving up one side and down the 90
other side of the chamber, and a spraying
reservoir, centrally located in the chamber,
the walls of which serve as a guard to pre-
vent the displacement of said receptacles as
they pass by the same, and means for sup- 05
plying the reservoir with water.

5. A pasteurizing apparatus, comprising
a pasteurizing chamber, an -interchanging
chamber, an endless conveyer provided with
receptacles moving up one side and down the 100
other side of the interchanging chamber, a
spraying reservoir, the walls of which serve

as guards to prevent the displacement of
said receptacles as they pass the same, means
for supplying the reservoir with water, and 105
means for heating the water to a temperature
intermediate that of the pasteurizing and in-
terchanging chambers.

0. A pasteurizing apparatus, comprising
a pasteurizing chamber, an interchanging -no
chamber, an endless conveyer provided with
receptacles moving up one side and down the
other side of the chamber, a spraying reser-
voir centrally located in the chamber, the
walls of which serve as guards to prevent 115
the displacement of said receptacles as they
pass the same, means for supplying the reser-
voir with water and means for heating the
water to a temperature intermediate that of
the pasteurizing and interchanging cham- 120
bers, the last mentioned means consisting of
a water collector within the pasteurizing
chamber adapted to receive heat therefrom.

7. A pasteurizing apparatus, comprising
a pasteurizing chamber, an interchanging I 25
chamber directly above the same and open to
receive heated vapors therefrom, an endless
conveyer provided with receptacles moving
up one side and down the other side of the
interchanging chamber and adapted to pass 130

902,826

through both chambers, receiving and dis-
charging openings at suitable places in the
walls of the interchanging chamber, and a
spraying reservoir between the upward and
5 downward moving portions of the conveyer
near said openings, the walls of said reser-
voir being adapted to serve as guards to pre-
vent the displacement of the receptacles.

8. A pasteurizing chamber, means for sup-

plying hot water thereto, a water collector
placed near the heated water in the pasteur-
izing chamber to receive the heat radiated
therefrom, a reservoir, means for causing

1 water to How from the said collector to the
5 reservoir, a sprinkling device connected to

the reservoir and means for carrying the
packages to be pasteurized past one side of
said sprinkling device through the pasteuriz-

' ing chamber and back again past the sprin-

3 kling device.

9. A pasteurizing chamber adapted to.
contain hot water, a water collector placed
near the water level within said pasteurizing
chamber to receive the radiated heat, a
sprinkling mechanism, means for forcing
the water heated in the collector to saia

sprinkling mechanism and means for carry-
ing the packages to be pasteurized from the
sprinkling device through the pasteurizing
chamber on one side of the sprinkling device 30
and back again on the opposite side thereof.

10. In d, pasteurizer, containing a pastexir-
izing chamber adapted to contain hot water,
a water collector placed therein near the
water level thereof to receive the heat there- 35
from, a sprinkling' mechanism in the inter-
changing chamber, means for forcing the
water heated in the collector to said mech-
anism, means for carrying the packages of
material to be pasteurized along one side of 40
the sprinkler through the pasteurizer and
back along the opposite side of the sprinkler
and means for collecting the water falling
from the sprinkler and forcing it into the
sprinkler again, so that it may be repeatedly 45
used.

In testimony whereof I affix my signature
in presence or two witnesses.

CHARLES II. LOEW.

Witnesses :

HERMAN MEYER,
ALAN MCDONNELL.

TCL

904,986.

A. A. PINDSTOFTE.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED JUHE 1, 1806.

Patented Nov. 24, 1908.

3 SHEETS SHEET 1.

- . ; .. , ft.

... .

.- : '.. fr- - -

904,986,

A. A. PINDSTOFTE.

PASTEURIZING APPARATUS.
APPLICATION TILED JUHE 1, 1906.

Patented Nov. 24, 1908.

3 SHEETS-SHEET 2.

Inventor

904,986.

A. A. PINDSTOFTE.

PASTEUBIZING APPARATUS.

APPLICATION PILED JUNE 1, 1906.

Patented Nov. 24, 1908.

3 SHEETS-SHEET 3.

Jclo:
o

&. a. fl

UNITED STATES PATENT OFFICE.

ANDERS ANDERSEN PINDSTOFTE, OF FREDERIKSBERG, DENMARK.
PASTEURIZING APPARATUS.

No. 904,986.

Specification of Letters Patent. Patented Nov. 24, 1908.

Application filed June 1, 1906. Serial No. 319,729.

To all whom it may concern:

Be it known that I, ANDEKS ANDERSEN
PINDSTOFTE, manufacturer, of Frederiksberg
Alle 62, Frederiksberg, near Copenhagen,
5 Denmark, have invented certain new and
useful Improvements in Pasteurizing Appa-
ratus, of which the following is a specifica-
tion.

The present invention relates to iinprove-

10 ments in pasteurizing apparatus of the kind
in which the bottles are placed in baskets
moved through a water reservoir of suitable
dimensions, the bottles being gradually heat-
ed in this reservoir to pasteurizing tempera-

15 lure. The water is maintained at pasteuriz-
ing temperature as long as required by
means of heat supplied to the water by suit-
able devices, and the bottles afterwards be-
ing cooled by means of a cooling medium

20 supplied to the water at a place near the
outlet. In such apparatus the pasteurizing
fluid is, of course, put into motion when the
baskets are pulled or pushed through it, but
this motion is not sufficient to cause the

25 warmer water at the top to mix with the
colder water at the bottom, and therefore
the temperature of the upper water and
that of the lower water presents so great
differences that a pasteurizing process safe

30 and free of breakage cannot be effected in
such apparatus. These drawbacks are ob-
viated in the present invention, the special
construction or the baskets producing a per-
fect mixing of the upper and lower layers

35 of water, during the motion of the baskets,
so that the temperature is practically uni-
form throughout the reservoir.

In the accompanying drawings: Figure 1
is a top view of my improved apparatus

40 showing a single basket. Fig. 2 is a verti-
cal section on line A B Fig. 1. Fig. 3 is a
vertical section on line C D Fig. 1. Fig. 4
is a vertical section on line E F Fig. 1, and
Fig. 5 a vertical section on line G PI Fig. 1.

'5 In Figs. 2 to T> baskets are shown in all of
the compartments. Fig. 6 is a longitudinal
vertical section, on a larger scale, through
two baskets.

The pasteurizing apparatus consists of a

')f> rectangular water reservoir a, divided into
three compartments by partitions &. The
bottles are inserted and successively attem-
perated in compartment I. In compartment
II the pasteurization itself is effected, and in
compartment III the bottles are cooled from
which the} 7 are removed. In the three com-

1 partments the bottle-baskets move in the
direction indicated by the arrows. In the
right end of compartment I ( Fig. 1 ) and the
left end of compartment III are openings n 60
(Figs. 1 and 4) and o (Figs. 1 and 5) re-
spectively in the partitions o through which
the baskets can pass from one compartment
to the next.

On the side-walls and partitions b of the 65
reservoir a are fixed the rails c and in the
bottom of the reservoir are fixed the bottom-
rails rf, which, in the compartments I and
III are placed directly upon the bottom of
the reservoir and only elevated at the ends 70
which communicate with compartment II.
In the latter the bottom rails are also ele-
vated through the whole length of the com-
partment so that the heating devices e,
which supply steam or other heating medi- 75
um to the water can be arranged below the
bottom-rails.

Each basket / is of rectangular form and
its walls are constructed of slats or bars.
One of the end walls g (see Fig. 0) is a fixed 80
wall, which extends from the bottom to the
top of the basket/while the other consists of
a plate A, which by means of hooks I is sus-
pended on the top of the frame of the basket.
The plate h rests on the bottom-rails d and 85
extends nearly to the mouth of the bottles,
that is to a line some distance below the top
edge of the basket. In the bottom of the
basket is placed a loose grate k, on which the
bottles are placed and the baskets are sup- 9
ported by rollers m, upon a shaft i fixed to
the basket, which rollers run upon the rails c
so that the baskets may easily be pushed or
drawn through the water. The operation of
the apparatus is as follows :

The baskets containing the bottles are in-
serted in the left end of compartment I (Fig.
1) and moved through the several compart-
ments in the direction of the arrows. The
motion of the baskets causes the pasteurizing 10
fluid to move in the opposite direction so
that the fluid-current passes over the wall h
sliding on the bottom-rails and then in over
the bottles and down between these through
the grate /. and below the fixed wall g, which 105
extends a little above the surface of the
water indicated by a broken line in Figs. 3,
4 and 5. It will be obvious that in such a
manner the fluid will be thoroughly mixed,
so that the bottles in the baskets will be 1J
equally heated.

When the baskets pass from compartment

004,986

I into compartment II the elevated bottom-
rails will lift the loose wall A, so that in
compartment II the water heated by the
steam or other heating fluid, which is fur-
6 niched by the heating-devices e, can flow
freely underneath the several baskets, while
simultaneously the alternating up and down
going motion of the water will continue. By
this means the temperature in compartment

10 II, will be maintained practically uniform
not only at the top and bottom but also
throughout the whole compartment. Fur-
ther the elevated rails prevent the heating
devices from damaging the loose walls h.

15 It is obvious that the invention is not lim-
ited to a pasteuri/ing-apparatus divided into
three compartments arranged parallel to
each other. Any number of compartments
may be employed arranged in any manner

20 which will permit the movement of the bas-
ket therethrough to accomplish the desired
result.

Having now particularly described and as-
certained the nature of the said invention I

25 declare that what I claim is:

1. In an apparatus of the character de-
scribed, the combination with a water reser-
voir having means for heating the water, an
open bottle - basket movable through said

30 reservoir having its bottom some distance
above the bottom of the reservoir and its up-
per edge a little over the surface of the water,
a closed wall fixed to one end of and extend-
ing from the bottom to the .top of the bottle

35 basket, and a closed vertically movable wall
suspended in the opposite end of said bottle-

basket and extending from the bottom of
the reservoir to some distance below the top
of the bottle-basket, and rails fixed to the
bottom of the water-reservoir upon which m
said suspended movable end-wall of the bot-
tle-basket rests during its passage through
the reservoir, substantially as and for the
purposes set forth.

1. In pasteurizing apparatus, the combi- 45
nation with a water reservoir having heat-
( ing-devices arranged at the bottom and open
bottle baskets movable through said reser-
voir with their bottom some distance above
the bottom of the reservoir and their upper :,u
edge a little over the surface of the water of
a closed wall fixed to one end of and extend
ing from the bottom to the top of the bottle-
basket, and a closed vertically movable wall
suspended in the opposite end of the bottle- 55
basket and extending upwards to some dis-
tance below the top of the bottle-basket, and
rails fixed to the bottom of the water-reser-
voir but being elevated in that part of it.
where the heating-devices are arranged. ;;o
which rails support the lower edge of the
suspended movable end-walls of the bottle-
baskets during the passage through the res-
ervoir, substantially as and for the purpose
set forth. ,io

In testimony whereof I have signed my
name to this specification in the presence of
| two subscribing witnesses.

ANDERS ANDERSEN PINDSTOKTK.

Witnesses:

MAGNUS JENSEM.
HARAKR FROST.

907,639.

J. T. H. PAUL.

PASTEURIZING APPARATUS.

APPLICATION FILED MAE. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS-SHEET 1.

907,639

J. T. H. PAUL.

PASTEURIZING APPARATUS.

APPLICATIOH TILED MAK. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS-SHEET 2.

907,639.

J. T. H. PAUL.

PASTEURIZING APPABATUS.

APPLIOATIOH FILED MAK. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS-SHEET 3.

907,639.

J. T. H. PAUL.
PASTEUBIZING APPABATUS.

APPLICATION TILED HAE. 13, 1908.

11 SHEETS-SHEET 4.

J. T. H. PAUL.

PASTEURIZING APPABATUS.

APPLIOATIOH FILED MAE. 13, 1908.

,639. Patented Dec. 22, 1 90S

11 SHEETS-SHEET 6

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907,639.

J. T. H. PAUL.
PASTEURIZING APPABATUS.

APPLICATION FILED MAR. 13, 1908,

Patented Dec. 22, 1908.

11 SHEETS-SHEET 6.

907 639.

J. T. H. PAUL.

PASTEUBIZING APPARATUS.

APPLICATION FILED MAK. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS-SHEET 7.

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907,639.

J. T. H. PAUL.

PASTEURIZING APPABATUS,
APPLICATION FILED MAR. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS-SHEET 8.

907,639.

J. T. H. PAUL.

PASTEURIZING APPARATUS.

APPLICATION TILED MAE. 13, 1908.

Patented Dec. 22, 1908.

11 SHEETS SHEET 9,

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907,639.

J. T. H. PAUL,

PASTEURIZING APPABATUS.

APPLIOATIOH TILED MAE. 13, 1908

Patented Dec. 22, 1908.

11 SHEETS SHEET 10.

6QPastfion.

907,639.

J. T. H. PAUL.

PASTEtJBIZING APPARATUS.

APPLICATION FILED MAE. 13, 1908

Patented Dec. 22, 1908.

11 SHEETS-SHEET 11.

/jX/<Sw^X

UNITED STATES PATENT OFFICE.

JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., INC., OF CHICAGO,

ILLINOIS, A CORPORATION OF ILLINOIS.

PASTETJKIZINa APPARATUS.

No. 907,639.

Specification of Letters Patent. Patented Dec. 22, 1908.

Application filed March 13, 1908. Serial No. 480,702.

To all whom it may concern:

Be it known that I, JOHIT T. H. PAUL, a
citizen of the United States, residing at Chi-;
cago, in the county of Cook and State of
5 Illinois, have invented a new and useful Im-
provement in Pasteurizing Apparatus, of
which the following is a specification.

This invgntion relates to an improvement
in the tvpe of pasteurizing machine in which

10 a plurality of tanks are emplpved "for con-
taining' sterilizing water at different inter-
changeable temperatures, and into which is
introduced the material to be treated (in
bottles or other forms of packages), to be

15 subjected in each compartment to the suc-
cessive temperatures required in the practice
of pasteurization.

The primary object of the invention is to
render the machine, after it has once been

20 started, thoroughly automatic throughout a
complete run, so that no manipulation or
attention shall be required on the part of
the operator, except ^f or introducing into and
taking out of the ttuiks the material under

25 treatment. This and other objects are ac-
complished by the mechanism illustrated in
the accompanying drawings, in which

Figure 1 is a diagram of the entire ma-
chine; Fig. 2, an enlarged broken view show-

30 ing the steam-jet device in section; Fig. 3,
a similar view of the thermostat-device em-
ployed; Fig. 4, a similar view of the dia-
phragm-controlled valve-device cooperating
with the thermostat for controlling the op-

35 eratioii of thfe steam-jet dsvice; Fig. 5, an
enlarged broken view showing the magnet-
controlled clutch-device in section, Fig. 6, a
section on line A, Fig. 5, Fig. 7, a section on
line B, Fig. 5, Fig. 8, a sectional view of a

40 detail of the clutch, and Fig. 9, a view show-
ing the two engaging members of the clutch-
device in elevation; 1 Fig. 10, an enlarged sec-
tional view of the indicator-head on line C,
Fig. 11, and Fig. 11, a broken plan section

45 of the same with the hood removed; Fig. 12,
hr broken section of the alarm-gong on line D,
F%. 13 ; and Fig. 13, a section of the same on
line E, Fig. 12 ; Fig. 14 is a broken section on
line F, Fig. 1, showing the preferred tank-

50 construction, and Fig. 15, a section on line
G, Fig. 14; Fig. 16 is a broken view of a sup-
plemental valve employed as an .adjunct for
supplying additional cooling .water to the
tanks, and Fig. 17, a section of the same on

55 line H, Fig. 16 ; Fig. 18 an enlarged section of

one of the shut-off valves in the filling-pipe
for the^tanks; Figs. 19 and '19 a are views
showing, respectively in side elevation and
plan, tne clock -controlled electric -contact
mechanism for automatically operating the so
clutch -device; Fig. 20 is a plan view, with
the surmounting gear-wheel removed, of the
multiple -valve device through which the
sterilizing operations in all the tanks are
automatically controlled; Fig. 21, a view in 55
elevation of the, hollow valve-plug, and Fig.
22, a developed section on line I, Fig. 21;
Fig. 23, a section on line J, Fig. 24; Figs. 24,
25 and 26 are sections respectively on lines
K, L and M, Fig. 20; Figs. 27 to 27", inclu- 70
sive, are sectional views of the valve, hi its
"1st position," taken, respectively, on the
lines N, O, P, Q, R and S, Fig. 25"; Figs. 28
to 28", inclusive, are similar views on the
same lines, showing the valve in its "2_nd 75
position," the "3rd position" thereof being
shown in Figs. 29 to 29*, inclusive, the "4th
position," in Figs. 30 to 30" inclusive^ the
5th position" in Figs. 31 to 31*, inclusive,
the "6th position," m Figs. 32 to 32", in- 80
elusive, the "7th position," in Figs. 33 to
33 e , inclusive, and the "8th position" in
Figs. 34 to 34", inclusive, aJ by sections on
the said lines on which the figures 'of said
"1st position" are taken. 85

Four tanks are shown and are denoted as
W, X, Y, Z, respectively, though the number
employed is not material to the invention.
The preferred constructioa of the tank is that
illustrated in Figs. 14 and 15. It involves a 90
continuous body 35, preferably of boiler-iron,
for the entire series, bent toU-shape in cross-
section, with end-heads flanged and riveted
in place through the flanges to the sides and
base of the body, in which the similar com- 95
partments are formed each by two partitions
36, 36 like the heads and similarly fastened
in place in spaced relation to each other to
form the overflow chamber 37 having open-
ings 38 in the upper-end portions of tne par- ]oo
titions. Each overflow-chamber contains a
discharge-opening 39 in its base covered by a .
shield 40, and these shields are connected by
pipe-sections forming -the overflow-header 41
wnich leads to a sewer (not shown). A cold- io5
.water supply-pipe 42 containing a shut-off
valve 43 connects at its discharge-end with,
the pipe 41 and communicates with the
tanks, through their bases, by branches 44,
each branch containing a shut-off valve 45; no

907,639

and the pipe 42 contains a shut-off valve 46
near its discharge-end. The series of tanks
is reinforced about its upper edge with angle-
iron forming a seat along the sides for a track

5 47 on which to run a gauntree indicated at 48,
Fig. 1 , of any suitable construction, for rais-
ing out of and lowering into the tanks, racks
49 carrying crates (not shown) supporting
the material to be treated, which, for the pur-

10 poses of the present case, may be considered
to be beer in bottles.

Ihe gist of the invention consists hi con-
trolling the temperatures in the' different
tanks through the medium of a single valve-

15 device of the preferred construction, herein-
after described, which is automatically set at
required intervals for the various purposes
by suitable mechanism, that shown for the
purpose involving the following-described

20 construction and combinations of parts:
An electric motor, conventionally illustrated
at 50 in Fig. 1, has its armature-shaft geared
to a pump-shaft 51, common to three cen-
trifugal pumps 54, 55, 56 of ordinary or any

25 suitaole construction. The pump-shalt

' drives, through the medium of a train of re-

ducing-gears 57, a shaft 58 carrying on one

end a miter 59 meshing with a similar miter

60 on the lower end of a vertical shaft 61 for

30 operating the aforesaid valve-device. On
the opposite end of the shaft 58 is provided
an alarm-device 62 (Figs. 12 and 13), com-
prising a gong 63 supported on a stud 64 upon
a bracket 65 through which the shaft 58

35 passes, the bracket being adapted to be se-
cured to any convenient stable support; on
the stud is rotatably mounted a gear-wheel
66 meshing with a pinion 67 on the shaft 58
and carrying a segmental ratchet 68, with the

40 teeth of which engages a pawl 69 fulcrumed
on the bracket and carrying on its free end a
hammer 70 for sounding the gong during al-
ternate rotations of the shaft by the tripping
action of the ratchet upon the pawl.

45 The gear 58" of the.reducing-train which is
carried by the shaft 58 is loose thereon to
avoid rotation of the shaft except at prede-
termined intervals by engaging therewith
said gear through the medium of a chitch-

60 device 71, a suitable construction of which is
illustrated in Figs. 5 to 9, inclusive. A so-
lenoid-magnet 72 supported in a bracket 73
has suspended from the anniiture 74 on its
cores 74 a a link 75 which has a releasable

55 hook-connection at 76 with a spring-pressed,
vertically movable trip|, ing-pin 77 working
in bearings on the bracket, on one of which
bearings is fulcrumed 11 lever 78 having a
link-connection 79 with the hook-link for a

'iO purpose hereinafter described ; the tripping-
pin carrving on its lower end a cam-shoe 80.
On one face of the gear in the train 57 which
is loosely mounted on the shaft 58 is pro-
vided a disk 81 having confined in it at one

65 end of a circular recess 82 concentric with the

disk, a transverse stationary clutch-pin 83
terminating in a stepped head 84 to engage
with a similar head 85 on a spring-pressed pin-
86 forming the other clutch-member recip- .
rocably confined in a transverse bearing in a 70
head 87 about a hub 88 rigidly secured upon
the shaft, the pin 86 containing a notch 89,
rounded at its outer side and lying in the
path of the shoe 80, which normally bears
against an annular flange 90 provided about 75
the head 87 concentrically with its hub. To
energize the solenoid, it is contained in a
branch 91 of the motor - circuit 92. This
branch also contains an electric switch 93
and a clock 94 carrying on its hour-arbor 95 80
(Figs. 19 and 19 a ) a disk 96 provided about
its periphery with irregularly spaced cam-
surfaces, the three shorter ones 97 of which
correspond in length and terminate in
shoulders 98 and alternate with the longer 85
cam-surfaces 99, which correspond in length
and terminate in shoulders 100. A spring-
pressed pivotal contact-finger 101 bears
against the periphery of the disk, and a rela-
tively shorter spring-pressed pivotal con- 90
tac,t-finger 102, included with the other in
said branch-circuit, also bears against the"
said periphery and is curved at its free-end,
where it carries a laterally-projecting stud
103 extending into the path of the finger 101. 95
With the switch 93 closed, the clock, in' run-
ning, turns the disk 96, whereby each time
the shorter finger 102 clears a shoulder its
stud 103 contacts with the longer finger 101 ,
just before the latter clears the same shoul- 100
der, to close the circuit, the closure being
maintained only momentarily until the
longer finger clears that shoulder, when its
snrinsr retracts it from the tud 103 to open
the circuit. Each circuit-closure energizes 105
the solenoid to raise the pin 77 and permit
the clutch-member 86 to ensrage with the
companion-member 83 and thus cause the
continuously rotating motor 50 to rotate the
shaft 58 to the extent of a complete revolu- 110
tion. At the beginning of this revolution
the circuit is opened at the disk 96 to de-
energize the solenoid and permit the spring-
pressed shoe 80 to bear against the flange 90
until, in the rotation of the gear 57 the pin 86 115
is brought to the position wherein its notch
89 registers with the cam-shoe 80, vi here-
upon the engagement of the notch with the
shoe forces the clutch-member 86 a%\ ay and
diseiifracres it from the member 83 to un- 120
clutch the shaft 58 at the end of the com-
plete rotation thereof.

The steam-supply for heating the water in
circulating from each tank back to the same
tank is introduced through a pipe indicated 125
I at 104 in Fig. 1 and containing a shut-off
valve 105 and a steam-gage 106. the steam
entering at 107 and performing; its function
in a suitable water-heater, the preferred type
of which is that of a jet-pump device 108 130

907,638

(Fig. 2), having its valve-stem 109 carried by
a spring-supported diaphragm 1 10. The jet-
pump cooperates with the centrifugal pumps
for circulating the water. As means for de-
6 pressing the diaphragm 110 to close the
valve of the jet-pump, an air-pressure con-
trolling-device is provided, indicated at 111
in Fig. 1 and shown in detail in Fig. 4. It
comprises a casing containing a vent-opening

10 112 and a standard 113 containing a central
fluid-passage 114 having its upper end cov-
ered-fey a diaphragm 115, and a pipe 116
leading from its opposite end : on this stand-
ard is fulcrumed between its ends a lever 117

15 to bear at one end against the diaphragm,
and in the opposite end of which works a set-
screw 1 18 carrying above the casing a pointer
119 movable over a dial (not shown) in a
glass-covered box 120 on the casing; this set-

20 screw, which is accessible for adjustment, on
removal of the box-cover, for regulating the
bearing-pressure of the lever 117 against the
.diaphragm, bears against the upper end of a
vertically-reciprocable rod 121 working in a

25 valve-chamber 122 in the casing, the rod be-
ing confined against a ball-valve 123 sup-
ported against its seat from underneath' by
a spring 124 supplemented by air-pressure
from any suitable source (not shown) admit-

30 ted through a pipe 125 leading into the base
of the valve-chamber, from one side of which
near its upper end it communicates through
a pipe 126 with the casing of the diaphragm
110. The pipe 116 connects the fluid-pas-

36 sage 114 with a thermostat-device 127 (Fig.
3), containing alcohol or other suitable fluid
expansible and contractible under variations
in temperature to actuate the diaphragm 115
to work the ball- valve 123 to regulate the

40 admission of air pressure through the pipes
125 and 126 against the diaphragm 110 and
thereby cause the valve of the jet-pump to
regulate the flow of steam through it in ac-
cordance with the requirement in heating the

45 circulating water, to which the thermostat is
exposed in its position on the main valve-
device, being secured to the casing thereof by
a T-coupling 128 in which the thermostat
extends.

60 The main valve-device 129, as illustrated
in detail in Figs. 20 to 26, inclusive, involves
the following construction : The valve-casing
130, which is best formed in the general cy-
lindrical shape illustrated , and is closed by a

55 cap 130 a at the'bottom and by a gland 130 b
at the top forming a stuffing-box, has formed
upon it at -equal distances apart about its
circumference vertical passages 131, 132, 133
and 134, each divided by a transverse parti-

60 tion 135 midway between its ends into an
upper - and lower section. Four of these
passages are shown, one for each tank, but
the number thereof required to be provided
will, in 0ach instance, correspond wkh the

66 number of tanks employed in the apparatus.

An opening 136 is provided in the upper
section of the passage 131, its lower section
containing a similar opening 137; the pas-
sage 132 contains the similar openings 138
and 139, respectively, in its upper and lower 70
sections, similar openings 140 and 141 are
provided, respectively, in the upper and
lower sections in the passage 133, and simi-
lar openings 142 and 143 are provided in the
upper and lower sections, respectively, of the 75
passage 134, In a vertical series along the
casing between the chambers 132 and 134
are provided the six openings numbered, in
their order from top to bottom, 144 to 149,
both inclusive. Fig. 23 may properly be 80
regarded as a section taken through any one
of these six openings. The hollow valve-
plug 150, which fits rotatably in the casing
and is closed at both ends, carries on a stem
projecting from its upper end a gear-wheel 85
151, with which meshes a pinion 152 on the
upper end of the shaft 61 to cause the plug
to be rotated by the shaft 58. The last-
named pinion and gear are so relatively pro-
portioned for the purposes of the apparatus 90
as it is shown to be constructed, as to cause
each complete rotation of the shaft to turn
the plug through one-eighth of its complete
rotation. The valve-plug is divided at uni-
form intervals by horizontal partitions into 95
a vertical series, of six chambers numbered
from 153 to 158, both inclusive. Each of
these chambers contains a circumferential
series of ports 1.59, those in each chamber
occupying a plane coincident with that of an 100
opening in the vertical series thereof in the
casing, so that in every position of the plug
each chamber therein communicates with
the respective casing-opening. As shown in
Figs. 25 and 26, each vertical passage on the 105
casing-wall has formed in the latter a ver-
tical series of six ports, each registering with
an adjacent chamber in the valve - plug.
The chamber 153 contains a port 160 in the
plane of the uppermost ports in the inner 110
walls of said passages ; the chamber 154 con-
tains a port 161 in the plane of the ne.xt
lower ports in said inner walls; the chamber

155 contains two similar adjacent ports 162,
and also, adjacent to each other, -two similar 115
by-pass ports 163, in the plane of the next
lower ports in said inner walls ; the chamber

156 contains ports 164 and by-pass ports 165,
like those in the chamber 155 but occupying
the plane of the next lower ports in the inner 120
walls of said vertical passages; and the
chambers 157 and 158 contain, respectively,
ports 166 and 167 in planes corresponding
with those of the next lower and lowermost
ports in said .inner walls. 12fi

In Fig. 21 and in Figs. 24 26, inclusive,
the valve-plug is shown to be provided about
its ends and about its wall between each
pair of chambers in the plug with circumfer-
ential . grooves 150* to receive packing, the 13C

907,639

material preferably used for the packing pur-
pose being a heavy grease that will resist
melting under the temperature in the valve,
a suitable, compound being what is known as
5 a graphite-mixture.

The pipe-connection^with the valve-de-
vice 129 are, for the sake of simplicity and to
avoid confusion, indicated by dotted repre-
sentation in Fig. 1 . Each tank is provided in

10 one side with an upper port 168 and a lower
port 169-. A pipe 170 leads from the upper
port in tank W to the opening 138 in the cas-
ing of the valve-device ; a pipe 171 leads from
the upper port in tank X to the opening 140;

1 5 a pipe 1 72 leads from the corresponding port
in the tank Y to the valve-device opening
136, and similarly a pipe 173 connects the
port 168 with the opening 142 of the valve-
device. A pipe-connection 174 leads from

20 the lower port 169 in the tank W to the open-
ing 139 in the valve-device, and the corre-
sponding ports in the tanks X, Y -and Z are
respectively connected by pipes 175, 176 and
177 with the openings 141, 137 and 143 in the

25 lower part of the valve-device.

Of the vertical series of six openings in the
valve-casing 130. the second one from the top,
namely 145, is connected by a pipe 178 with
the suction-side of the pump 54, the discharge-

30 side of which is -connected by a pipe 179 with
the uppermost opening 144 ; the third opening
1 46 in the series is connected by a pipe 1 80 with
the suction-side of the pump 55, the discharge-
side of which is connected by a pipe 181 with

35 the jet-pump 108, and the latter is connected
from its lower discharge-end by a pipe 182
with the fourth opening. 147, in the series; a
pipe 183 leads from the fifth opening, 148, to
the suction-side of the pump 56, and a pipe

40 184 connects the discharge-side of this pump
with the lowermost opening 149. A supple-
mental valve-device 185, the construction of
which is shown in Figs. 16 and 17, is con-
nected at the inlet in its lower end by a pipe

45 186, containing a shut-off valve 187, with the
water-supply pipe 42; and a branch-pipe 188
connects this supplemental valve from its
discharge-side with the opening 149. The
stem of the valve 185 carries a pinion 189

50 mesliing-with the gear 151 and bearing there-
to the relation of 1 to 2. The purpose of the
valve 185 may best be explained in this con-
nection to be that of supplying cold-water to
the circulation when needed to reduce ex-

55 cessive temperature therein, this supply being
controllable through the shut-off valve 187.
The stem on the upper end of the valve-
plug 150 carries .an indicator 190, the - pre-
ferred construction of which is illustrated in

60 Fig.--. 10 and' 11: An upright drum 101, se-
cured to the stem, contains a circumferential
serios of gloss-covered openings 192 at uni-
form distances apart and is inclosed in a sta-
tionary shell 193 containing a display-opcn-

65 ing 194 and having a bracket 195 extending

from it by which to fasten it to any stable
support. The shell is surmounted by a re-
movable hood 196 carrying an incandescent
electric lamp, as indicated, to depend cen-
trally in the indicator-drum, and adapted to 70
be connected with a source of electric current
(not shown). Thus the drum rotates with
the valve-plug 150 to display at each quar-
ter-revolution thereof at the point 194 a dif-
ferent character provided on the g^ass of the 75
respective opening 192 indicating the one
of the series of tar.ks in which the pasteuriz-
ing operation has been completed and requir-
ing to be emptied of and refilled with beer to
be treated. 80

. The operation is as follows, starting with
the valve in the "1st position": The four
tanks being filled with cold water admitted
through the pipe 42 and its branches, with
the valve 46 closed (being only opened with 85
the valve 43 closed when it is desired to
empty the tanks into the sewer), the motor
50 is started to work the centrifugal pumps
continuously and drive the shaft 58 inter-
mittently; the steam having meantime been 90
turned on by opening the valve 105. For
starting, the switch 93 is left open and the
magnet 72 is tripped by hand to operate the
valve-device 129 the first three times for pre-
paring the tanks by heating the water in one 95
to the pasteurizing temperature of about
48 R., and that of anotner to a lower tem-
perature of, say, about 20 R v leaving the
water in the other- two tanks at the natural
temperature of 10 to 15 R. at which it is 100
adapted for receiving beer in bottles, with
wliich one of these tanks is the first to be
supplied. With the valve in the "1st posi-
tion" (Figs. 27 27") the circulation, indi-
cated by arrows in Fig. 1, is as follows: 105
from the top of tank W through pipe 170 to
the valve-opening 138 and into the upper
section of the passage 132 (Fig. 25), whence
it enters the plug-chamber 155 and passes
out through a port 159 of that chamber by 110
way of the opening 146 (Fig. 24) into the
pipe 180 under the suction-action of the
pump 55 (Fig. 1), which discharges it
through the pipe 181 into the jet-pump 108
where it is heated and whence it passes by 115
way of the pipe 182 to the valve-opening 147
leading to the plug-chamber 156 (Fig. 24);
thence it flows into the lower .section of the
passage 132 (Fig. 25) and out at the opening
139 through pipe 174 back into the tank W 120
at its port 169. At the same time the. pipe
1 73 leading from the upper port in the tank
Z to the opening 142 conducts water from
that tank into the upper section of the pas-
sage 134 (Fig. 26), whence it enters the plug- 125'
chamber 155 through a by-pass port 163 and
passes out through a port 159 to the opening
146 (Fig. 24), from which the pipe 180 con-
nects with the suction-side of the pump 55,
which also forces tlmt water through the pipe 130

181 into the jet-pump to flow therefrom
through the pipe 182, with the water from
tank W, into the plug-chamber 1 56. whence
a by-pass port 165 (Fig. 24) conducts the
5 same quantity of water that was taken from
'the tank Z, in heated condition back to the
same tank through the lower section of the
passage 134 (Fig. 26) and through the pipe
177 leading from that chamber to the port

10 169 in tank Z. Under the hand-operation
of the magnet 72 the described circulation
may be maintained for any length of time
(say about 30 to 45 minutes) required to
heat the water in tank W to about 30 R.

15 and that in tank'Z to about 20 R.

While the described circulation is taking
place, water is being transferred (inciden-
tally in the starting operation) from the
top of tank Y to the top of tank Z and

20 from the bottom of tank X to the bottom
of tank Y: through -pipe 172 and opening
136 into the upper section of passage 131
(Fig. 25), thence into plug-chamber 154
and out through a port 159 and opening

25 145 by way of pipe 178 to the suction-side
' of the pump 54, which discharges through
pipe 179 into plug-chamber 153 at the
opening 144 (Fig. 24), and from this cham-
ber the flow enters the upper section* -of the

30 passage 133 (Fig. 26) and continues there-
from through the opening 140 and pipe
171 into the top of tank X. The pipe 175
takes water from the bottom of tank X to
the valve-opening 141 and introduces it

35 into the lower section of the passage 133
(Fig. 26)., whence it enters the plug-chamber
157 to discharge therefrom through a port
159 and opening 148 to the suction-side of
pump 56 through pipe 183, and the pump

40 discharges through the pipe 184 into the
plug-chamber 158 at 149 (Fig. 24), whence
the flow . continues through the port 167
into the lower section of the passage 131
and through opening 137 (Fig. 25) and

45 pipe 176 to the port 169 in tank Y. The
operator then trips the clutch by hand
to permit the shaft 58 to rotate the valve-
plug through one-eighth of a revolution,
thereby bringing the valve-device to the

50 "2nd position" (Figs. 28 28 e ),in which the
circulation takes place as follows to raise
the water in tank W to the sterilizing tem-
perature of about 48 R. and that in tank
Z to about 35 R: The course of the water

55 to and from tank W and to and from tank
Z remains the same as described, with the
valve-device in the first position, except
that its transfer-ports are closed in the
"2nd position". While the valve occupies

60 this second position, which is maintained
until the aforesaid temperatures are reached,
the gauntree 48 is run on the track to extend
over the tank Y, containing cold water,
there to raise a bottle-rack stored therein

65 into position for loading it with baskets

containing bottled beer to be pasteurized;
and the rack is thereupon lowered by the
gauntree into the tank. The operator, now,
again trips the clutch by hand, thereby
causing the shaft 58 to rotate the valve- 70
plug through the second eighth of a revolu-
tion to the "3rd position" (Figs. 29 29 e ),
and thereby cause the circulation to ensue
as follows, to raise the temperature of the
water in tank X to about 20 R. and 75
through the by-pass maintain that in tank
W at 48 R: through pipe^ 171 and open-
ing 140 into the upper section of passage
133, thence into chamber 155, from which
it continues to the suction-side of the pump 80
55 through opening 146 and pipe 180 and its
discharge through pipe 181, the jet-pump, and
pipe 182 through opening 147 into plug-
chamber 156, thence to the lower section
of passage 133 through opening 141 and 85
pipe 175 back to tank X. To maintain
the temperature in tank W through the by-
pass, the flow is through pipe 170 and open-
ing 138 into the upper section of the passage
132, thence into plug-chamber 155, con- 90
tinuing through tne pipe 180 from the
opening 146 to the suction-side of the pump
55, thence through pipe 181, the jet-pump
and the pipe 182 to the opening 147 and
chamber 156 opening into the lower section 95
of the passage 132 from the opening 139, in
which it continues through the pipe 174
back to tank W. With the valve in this
"3rd position", transfer of water is taking
place from the top of tank Z to the top of 100
tank Y to raise tne temperature in the lat-
ter to about 25 R. for warming the beer
therein, this transfer occurring through
pipe 173 and opening 142 into the upper
section of passage 134, thence into chamber 105
154, from the latter by way of opening 145
and pipe 178 to the suction-side of pump 54,
thence through pipe 179 and opening 144
into plug-chamber 153 and into the upper
section of passage 131, and through the 110
opening 136 and pipe 172 back to tank Y.
Transfer is also then taking place from the
bottom of tank Y to the bottom of tank Z
to lower the temperature in the latter to
about 20 R. for preparing it to receive 115
bottles, this transfer being effected through
pipe 176 to opening 137 in the lower section
of passage 131, thence into chamber 157,
through opening 148 and pipe 183 to the
suction-side of pump 56 thence through 120
pipe 184, opening 149 and chamber 158
into the lower section of passage 134, and
through, pipe 177 leading from opening
143 back to tank Z. The clutch is again
tripped, for the third and last time by hand, 125
to permit the shaft 58 to turn the valve-
plug through the third eighth of its rotation
and set the valve at its "4th position", in
which beer is placed in tank Z, wherein the
water is at about 20 R.; and in this posi- 130

07,03(1

tion the water in tank X is still being heat-
ed to raise it to the absolute temperature of
48 R. while the water in tank W is being
held, through the medium of the by-pass, '
5 at 48 R. This circulation is the same as
that described as taking place to maintain
the temperature in tank W and raise it in
tank X, the transfer-ports in the valve-
de-ice, however, being then closed; so

10 that that description need not be repeated
in the present connection.

Thenceforth the operation of the appa-
ratus throughout an entire run is automatic,
except as to introducing the beer into and

1 5 removing it from tanks, and as to turning the
valve 187 to introduce cooling water into
and shut it off from the circulation. The
disk 96 on the clock arbor 95 has its cam-
surfaces 99 arranged each to maintain the

20 contact-fingers out of engagement for a
period of twelve minutes and its cam-sur-
faces 97 each to maintain them out of such
engagement for a period of eight minutes, so
that the circuit is kept open for alternate

25 periods of eight minutes during each of which
to maintain the valve-devioe set for initially
heating one tank, by-passing heat into an-
other tank and transferring from one to the
other of the other tanks; and it is kept open

30 for intermediate periods of twelve minutes,
during each of which to maintain the valve-
device set for maintaining by the by-pass the
pasteurizing temperature in one tank and
raising the other tank to the pasteurizing

35 temperature. This automatic action ensues
upon closure of the switch 93 to -cause the
clock-movement to energize the magnet 72
momentarily each time the shorter finger 102
clears the shouldered end of a cam on the

40 disk 96, the resultant energizing of the mag-
net freeing the clutch member 86 to permit
it to engage with the companion-memoer 83
and thus cause the constantly rotating . notqr-
shaft to turn the shaft 58 through one com-

45 plete revolution, whereby its gear-connec-
tion witli the valve-plug 150 turns the latter
through one-eighth of its complete rotation
to bring the pqrts into the eight different po-
sitions required for handling the four tanks.

60 To avoid confusion on the part of the attend-
ant, the clock should be set for each run of
the apparatus before closing the switch, to
begin the automatic operation with the hands
pointing to the full hour or either twenty or

55 forty minute divisions of the hour, since the
circuit-closure occurs at intervals of eight
and twelve minutes and the attendant is thus
the better enabled to time the intervals when
away from the apparatus and is not obliged

CO' to depend upon the sounding of the alarm by
ringing of the gong 62. The gong is only
sounded bv alternate revolutions of the shaft
,58. since during its intermediate revolutions
the segment al rack 6S is out of engagement

65 with the pawl 69, the gearing between the

shaft 5S and gear 66 being 1 to 2 ; and the
sounding of the- gong begins with each
twelve-minuses* interval, to notify the at-
tendant of the condition of the apparatus
requiring a supply of beer to be introduced 70
into a tank for treatment, or that the beer
treated in a tank is ready to be removed
and supplanted by a fresh charge. In this
connection the indicator 190 cooperates to
display at the opening 194, during the sound- 75
ing of the alarm, the particular tank ready
to.be emptied and recharged.

As will be understood, the pro .ision in the
course of circulation of the thermostat-de ice
for controlling the admission of air-pressure 80
upon the diaphragm 110, and the adjustment
afforded by the set-screw 118, enable accu-
rate regulation of the val e of the jet-pump
to introduce more or less steam into the cir-
culating water according to undue rise or 85
fall in the temperature thereof. The val e-
de ice ha ing remained at the "4th posi-
tion" for the desired period will, upon the
adjustment of the switch and setting of the
clock as hereinbefore described, thereafter be 90
turned automatically at intervals of eight
and twel e minutes throughout the run, to
set it to its different positions. At the end
of the "4th position period, therefore, the
val e-plug will be turned to the "5th posi- 95
tion", (Figs. 31 31), to remain for eight
minutes. In that period the tank Y is
heated to the sterilizing temperature, at which
the tank X is maintained through the by-
pass, water is transferred from the top of 100
tank W to the top of tank Z for warming the
contents of the latter to about 30 R., and
water is transferred from the bottom of tank
Z to that of tank W for reducing the tem-
perature of the latter to about 28 R. The 105
course of circulation then is the following:
through pipe 172 to opening 136 into the
upper section of passage 131, thence into
plug-chamber 155 through opening 146, by
pipe 180 to the suction-side of the pump 55, 110
through pipe 181, the jet-pump, pipe 182 and
opening 147 into chamber 156; thence into
the lower section of passage 131, and through
opening 137 and pipe 176 to tank Y to raise
the temperature therein to about 38 R. for 115
further heating the beer. For holding the .
temperature at 48 R. in the tank X the
circulation is through pipe 171, opening 140,
upper section of passage 133, chamber 155,
opening 146 and pipe 180 to the suction-side 120
of the pump 55, thence through pipe 181, the
jet-pump, pipe 182, opening 147, plug-cham-.
per 156, lower section of passage 133, open-
ing 141 and pipe 175 back to the tank X.
For transferring water from the top of tank 125
W to the top of tank Z the course is through
pipe 170, opening 138, upper section of pas-
sage 132, chamber 154, opening 145 and pipe
178 to the suction-side of pump 54; thence
through pipe 179, opening 144, plug-chamber 13C

153, upper section of passage 134, opening
142 and pipe 173 to tank Z for. raising the
temperature therein to about 30 R. For
transferring water/from- the bottom of tank
5 Z to the bottom of tank W, to reduce the
temperature in the latter to about 28 R.,
the course is through pipe 177, opening 143,
lower section of passage 134, chamber 157,
opening 148 and pipe 183 to the suction-side

10 of pump 56; thence through pipe 184, open-
ing 149, plug-chamber 158, lower section of
passage 132, opening 139 and pipe 174 to
tank W. At the end of this eight-minutes
period of the val e, the rotation of shaft 58

15 turns it to the "6thposition", (Figs. 32 32 e ),
in which tank Y is raised to the pasteuriz-
ing temperature of 48 R. and tank X is
held at that temperature through the by-
pass flow. In this period beer is placed in

20 tank W by the use or the gauntree, the tem-
perature of this tank being, as aforesaid,
about 28 R. The circulation for these pur-
poses is precisely the same as, that described
in relation to the "5th position" of the val e

25 and may, therefore, be readily traced with
the aid of that description, bearing in mind,
howe er, that no transfer takes place be-
tween tanks in 'this position of -the valve,
wherein it doses -the transfer ports.

30 At the end of the twfelye-raimites period of
the last-described position of the valve, its
operating shaft turns it to the " 7th position "
(Figs. 33-33*), for raising the tenvperature
of tank Z to about 88 R., maintaining tank

35 Y at the, pasteurizing temperature through
the by-pass, transferring water from the top
of tank X to the top of tank W to raise the
temperature in the latter to about 35 R. ;
and for transferring water from the bottom

40 of tank W to the bottom of tank X to lower
the latter to about 28 R. For the first-
named purpose the course is through pipe
173, opening 142, upper section of passage
134, chamber 155, opening 146 and pipe 180

45 to the suction -side of .pump 55; thence
through pipe 181, the jet-pump, pipe 182,
opening 147, chamber 156, lower section of
passage 134, .opening 143 and pipe 177 to
tank Z. The by-pass flow from tank Y is

50 through pipe 172, opening 136, upper section
of passage 131, chamber 155, opening 146
and pipe 180 to the suction-side of pump 55;
thence through pipe 181, the jet-pump, pipe
182, opening 147, chamber 156, lower sec-

55 tion of passage 131, opening 137 and pipe 176
back to tank Y. The course of the transfer
from the top of tank X to that of tank W is
through pipe 171, opening 140, upper section
of passage 133, chamber 154, opening 145,

GO and pipe 178 to the suction-side of pump 54;
thence through pipe 179, opening 144,
chamber 153, upper section of passage. 132,
opening 138 ana pipe 170 to tank W. The
course of the transfer from the bottom of

65 tank W to the corresponding part of tank X

a- 75

is through pipe 174, opening 139, lower sec-
tion of passage 132, chamber 157, opening
148 and pipe 183 to the suction-side of pump
56; thence through pipe 184, opening 149,

| chamber 158, lower section of passage 133, 70

I opening 141 and pipe 175 to tank X.

At the end of the last-described eight-min-

! utes period, the valve-plug is turned to the
eighth and last position (Figs. 34-34 e ) for
raising tank Z to the pasteurizing tempera-
ture and maintaining through the by-pass
that temperature in tank Y. Aside from
there being no transfer between tanks in this
position, the circulation is the same as that
in the " 7th position" and may be traced by 80
the description thereof with the aid of the
drawings. In this period, tank X is sup-
plied by the use of the gauntree with beer to
be pasteurized.

As will be understood, the succeeding 85
first, second, third and fourth positions of
the valve-device, as also the remaining posi-
tions, will be attained successively by the au-
tomatic action of the mechanism provided
for the purpose, throughout the remainder of 90
the run of the apparatus, one tank, during
each twelve-minutes period, being .emptied
of its contained supply of sterilized beer and
refilled with a fresh supply of the bottled ar-
ticle to be sterilized. 85

There still remains to be explained the
purpose of the lever 78 (Fig. 6) : The wheel irr
the train 57 which immediately cooperates
with the clutch-mechanism, when rotating
very rapidly, is liable to be too quick _for the 100
action of the solenoid when deSnergized, be-
cause of residual magnetism. To insure the
prompt release, then, of the pin 77, the
clutch-member 86, in the rotation of the hub-
88, encounters the lever 78 and turns it, 105
against the resistance of its returning spring
278, to disconnect the hook of the link 75
from the stud 76 to release the pin 77 and
permit it to be depressed by its controlling
spring to effect the unclutching operation. 110
When the member 86 has cleared tne lever,
the spring 278 actuates the latter to again
engage the hook with the stud 76 then in po-
sition to be so engaged by deenergizing of the
magnet .

What I claim as new and desire to secure
by Letters Patent is

1. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks,
water-circulating pipes communicating with 120
said tanks with a heater and pumping mech-
anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct, in
its v various positions, the circulation for the 125
different steps in thej- sterilizing operation in
said tanks, and means for automatically set-
ting the valve-device at predetermined in-
tervals to it sdifferent positions.

2. In a pasteurizing apparatus, the com- 130

116

HU7,O3tf

bination of a plurality of sterilizing tanks,
each provided with an overflow-opening
leading tc an overflow-chamber formed in
said tanks and provided with an outlet,
5 water-circulating pipes communicating with
said tanks with a heater and pumping mech-
anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct, in
10 its various positions, the circulation for the
different stops in the sterilizing operation in
said tanks, and means for automatically
setting the valve-device at predetermined
intervals to its different positions.

3. In a pasteurizing apparatus, the com-
bination ol a plurality of sterilizing tanks
formed of a continuous shell provided with
end-heads and containing partitions having
overflow-openings, dividing said shell into
tanks and forming overflow-chambers be-
tween them provided with outlets, water-
circulating pipes communicating with said
tanks with a heater and pumping mechanism
included in the circulation, a multiple-valve

25 device with which said pipes communicate
constructed and arranged to direct, in its
various positions, the circulation for the dif-
ferent steps in the sterilizing operation in
said 'tanks, and means for automatically set-

30 ting the valve-device at predetermined in-
tervals to its different positions.

4. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks,
water-circulating pipes communicating with

35 said tanks, pumping mechanism included in
the circulation, and a heater included there-
in provided with means for automatically
regulating* its heating function, a multiple-
valve device with which said pipes com-

40 municate constructed and arranged to direct,
in its various positions, the circulation for
the different steps in the sterilizing operation
in said tanks, and means for automatically
netting the valve-device at predetermined

45 intervals to its different positions.

5. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks,
water-circulating pipes communicating with
said tanks with a heater and pumping niech-

50 anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct, in
its various positions, the circulation for the
different steps in the sterilizing operation in
said tanks, a motor geared to the valve-plug
of said device, and an electrically-operated
timed clutch-device coflperating with the
gearing to turn the valve-plug to its different
positions at predetermined intervals.

6. In a pasteurizing apparatus^ the combi-
nation of a plurality of sterilizing tanks,
water-circulating pipes communicating with
said tanks with a heater and pumping mech-
anism included in the circulation, a multiple-

"5 valve device with which said pipes communi-

cate constructed and arranged to direct, in
its various positions, the circulation for the
different steps in the sterilizing operation in
said tanks, a drive-shaft for said device
geared to the valve-plug thereof, a motor
geared to said shaft, a clutch-device cooper-
ating with the gears, an electromagnet pp-
eratively connected with the clutch-device,
an electric circuit containing the electromag-
net, and automatic means for closing said
circuit at predetermined intervals to energize
said magnet, for the purpose set forth.

7. In a pasteurizing apparatus, the combi-
nation of a plurality of sterilizing tanks,
water-circulating pipes communicating with 8

| said tanks with a neater and pumping mech-
anism included in the circulation, a multiple-
valve device with which saiil pipes communi-
cate constructed and arranged to direct, in
its various positions, the circulation for the 8!
different steps in the sterilizing operation in
said tanks, a drive-shaft for said device
geared to the valve-plug thereof, a motor
geared to said shaft, a clutch-device coop-
erating with the gears, an electromagnet op- 9(
erativelv connected with the clutch-device,
an electric circuit containing the electromag-
net, a clock carrying on an arbor thereof a
cam-disk, and electric contact-fingers in-
cluded in said circuit and cooperating with 9!
the cams on said disk to close the magnet-
circuit at predetermined intervals, for the
purpose set forth.

8. In a pasteurizing apparatus, the combi-
nation of a plurality ol sterilizing tanks,
water-circulating pipes communicating with
said tanks with a heater and pumping mech-
anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct, in
its various positions, the circulation for the
different steps in the sterilizing operation in
said tanks, a drive-shaft for said device
geared to the valve-plug thereof,, a motor
geared to said shaft, a clutch-device coiip- i]
erating with the gears, an electromagnet op-
eratively connected with the clutch-device,
an electric circuit containing the electromag-
net, a clock, a disk on an arbor of the clock
having formed upon it two series of rela- l]
tively longer and shorter cams, the members
of each series alternating with those of the
other series, and a pair of spring-pressed elec-
tric contact-fingers, one longer than the
other, engaging said cams, for the purpose U
set forth.

9. In a pasteurizing apparatus, the combi-
nation of a plurality 01 sterilizing tanks,
water-circulating pipes communicating with
said tanks with a neater and pumping mech- 12
anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct, in
its various positions, the circulation for the
different steps in the sterilizing operation in 13

807,639

said tanks, a drive-shaft for said device
geared to the valve-plug thereof, a motor
geared to said shaft, a clutch-device coop-
erating with the 'gears,, an electromagnet re-
5 leasably connected with the clutch-device, an
electric circuit containing the electromagnet,
automatic means for closing said circuit at
predetermined intervals to energize said mag-
net and release the clutch, and a spring-

10 pressed lever-device forming supplemental
means for disconnecting said magnet from
the clutch.

. 10. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks,

15 water-circulating pipes communicating with
said tanks with a heater and pumping mech-
anism included in the circulation, a multiple-
valve device with which said pipes communi-
cate constructed and arranged to direct,- in

20 its various positions, the circulation for the
different steps in the sterilizing operation in
said tanks, means for automatically setting
the valve-device at predetermined intervals
to its different positions, a water-supply pipe

25 lin\ ing valved connections with said tanks,
ami a supplemental valve geared to said
valve-device and having a valved pipe-con-
nection with said supply-pipe, for the pur-
pose set forth.

30 11. In a pasteurizing apparatus, the com-
bination of a. plurality of sterilizing tanks
each provided with upper and lower ports, a

pipe lending from each upper port and a pipe
leading to each lower port, a multiple-valve
. 35 device having an upper circumferential se-
ries of openings in its casing each connected
with one of the first-named pipes and a simi-
lar series of lower openings with each of
which one of said last-named pipes connects,

40 and a vertical series of openings in the casing,

/ a thermostat-controlled jet-pump, a motor

having a clutch-controlled gear-connection

with the valve-plug, a series of pumps opera-

tively connected with the motor-shaft and

45 each having a circulating-pipe connection
with two of the openings in said vertical se-
ries, the circulating-pipe connection of one
of said pump's containing said jet-pump, and
means for automatically setting the plug of

50 the valve-device at predetermined intervals
to its different positions, for the purpose set
forth.

1'2. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks

55 each provided with upper and lower ports, a
pipe leading from each upper port and a pipe
leading to each lower port, a multiple-valve

device having an upper circumferential se-
ries of .openings in its casing each connected

fiO with one of the first-named pipes and a simi-
lar scries of lower openings with each of
which one of said last-named pipes con-
nects, and a vertical series of openings in I he
casing, a jet-pump device provided with a

05 diaphragm-supported valve, a fluid-pressure

valve-device connected with said diaphragm,
a thermostat controlling the valve in said
fluid-pressure device, a motor having a
clutch-controlled gear-connection with the
plug of the multiple-valve device, a series of 70
pumps operatively connected with the mo-
tor-shaft and each having a circulating-pipe
connection with two of the openings in said
vertical series, the circulating connection
with one of said pumps containing said jet- 75
pump, and means for automatically setting
said plug at predetermined intervals to its
different positions, for the purpose set forth.

13. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks 80
each provided with upper and lower ports, a
pipe leading from each upper port and a pipe
leading to each lower port, a motor, a mul-
tiple-valve device having its rotary plug
geared to said motor and provided with an 8Ji
indicator, with an electrically - operated
timed clutch-device' cooperating with the
gearing to turn the valve-plug to its different
positions at predetermined intervals, a cir-
cumferential series of openings in the upper 90
part of the valve-casing each connected with
one of the first-named pipes and a similar
series of lower openings therein with each of
which one of said last-named pipes connects,
and a, vertical series of openings in the casing, 95
a. series of pumps on the motor-shaft each
having a circulating-pipe connection with
two of the openings in said vertical series,
and a jet-pump contained in said pipe-con-
nection of one of said pumps, for the purpose, 100
set forth.

14. In a pasteurizing apparatus, the, com-
bination of a plurality or sterilizing tanks,
water-circulating pipes communicating with
said tanks with a heater and pumping 105
mechanism included in the circulation, a
multiple-valve device comprising a shell
having an external series of passages divided
into upper and lower sections having open-
ings and provided with ports in the casing- 110
wall, and a longitudinal series of openings,
with which said various openings said cir-
culating pipes connect, arid a hollow plug^
rotatably confined ki the casing and divided
into a series of chambers having ports, 115
including bv-pass ports in certain chambers,
constructed and arranged to direct, in the
various positions of the plug, the circulation

for the different steps in the sterilizing oper-
ation in said tanks, and means for automat- 120
ically setting the plug at predetermined in-
tervals to its different positions.

15. In a pasteurizing apparatus, the com-
bination of a plurality cf sterilizing tanks,
water-circulating pipes communicating with 125
said tanks with a heater and pumping
mechanism included in the circulation, a
'multiple-valve device comprising a shell
having an external scries of passages divided
into upper and lower sections, having open- isc

907,639

ings and provided with ports in the casing-
wall, and a longitudinal series of openings,
with which said various openings said circu-
lating pipes connect, and a liollow plug
5 rotatably confined in the casing, having
circumferential packing-confining grooves
in its wall and divided into a- series of
chambers having ports, including by-pass
ports in certain chambers, constructed and

10 arranged to direct, in the various positions
of the plug, the circulation for the different
steps m the sterilizing operation in said
tanks, and means for automatically setting
the plug at predetermined intervals to its

15 different positions.

16. In a pasteurizing apparatus, the com-
bination of a plurality of sterilizing tanks,
water-circulating pipes communicating with
said tanks with a heater and pumping

20 mechanism included in the circulation, a
multiple-valve device comprising a shell
having an external series of passages divided
into upper and lower sections with an open-

ing in each section and ports in the inner
wall thereof, and a longitudinal series of 25
openings between a pair of said passages,
with which said various openings said cir-
culating pipes connect, a hollow plug rota-
tably confined in the casing and divided into
a circumferential series of chambers each 30
having a series of ports, each of the first,
second, fifth and sixth chambers containing
an additional port in a different plane from
that containing ttie series thereof and the
third and fourth chambers containing such 35
additional ports and also by-pass ports, said
ports being constructed and arranged to
direct, in the various positions of the plug,
the circulation for the different steps in the'
sterilizing operation in said tanks, and means 40
for automatically setting the plug at pre-
determined intervals to its different positions.

JOHN T. H. PAUL.
In presence of

RALPH SCHAEFER,
W. T. JONES.

303,

909,542.

J. 0. L. CAMPBELL.
PEOOESS OF TBEATIN& FEUIT.
APPLICATIOK FILED 90V. 1, 1907.

Patented Jan. 12, 1909.

t SHEETS-SHEET 1.

s co.. WASMINOTOH. o? e.

909,542.

J. 0. L. CAMPBELL.

PBOCESS OF TEEATINO FBUIT.
APPLIOATIOH FILED HOY. 4, 1907.

Patented Jan. 12, 1909.

2 SHEETS SHEET 9.

Co.. vxix/noTon. o. c.

UNITED STATES PATENT OFFICE.

JOHN COLIN LIVINGTON CAMPBELL, OF BLAIRGOWRIE, SCOTLAND.
PROCESS OF TREATING FRTJIT.

No. 909,542.

Specification of Letters Patent. Patented Jan. 12, 1909.

Application filed November 4, 1907. Serial No<-400,608.

To all whom, it may concern:

Be it known that I, JOHN COLIN LIVINQ-
TON CAMPBELL, late lieutenant-colonel Eoyal
Engineers and brevet colonel ? a subject of
5 the King of Great Britain, residing at Acha-
lader, Blairgowrie, Perthshire, North Brit-
ain, have invented new and useful Improve-
ments in Processes of Treating Fruit, of
which the following is a specification.

10 Fruit to be sterilized is usually put into
tins which are placed in a bath heated to
the proper temperature, for about two hours.
I have discovered that if the tins containing
the fruit are rotated preferably about a

15 transverse axis, while being heated, the tem-
perature in the center of the tin reaches the
sterilizing point earlier, thus shortening the
process and cooking the fruit on the outside
less and allowing bigger tins to be used.

20 The drawings illustrate apparatus suit-
able for use in carrying out my invention.

Figure 1 is a side elevation, Fig. 2 a plan,
and Fig. 3 a transverse section. Fig. 4 is a
side elevation and Fig. 5 a plan of one of

25 the frames to a larger scale.

a is a trough in which is a steam pipe &
for increasing the temperature as required.
c are pipes through which water is sup-
plied and returned to a boiler situated in

30 any convenient position.

At one end of the trough a is a driven
shaft d carrying two sprocket wheels e e and
at the other end are two other sprocket
wheels / / and endless conveyer chains g g

35 pass over these sprocket wheels. At the end
of the trough at which the carriages are in-
serted inclines i i are provided at each side
of the trough and beyond the inclines i i
racks j j extend along both sides of the

40 trough.

In the trough are carriages, on each car-
riage is a shaft k having on it two toothed
wheels 1 1 which gear with the racks j j, each
end of the shaft k being prolonged so as to

45 engage with the teeth of the conveyer chains
g g. Depending from this shaft are plates
m m supporting the trunnions n n of the
frames o o in which the vessels containing
the fruit are held by means of spring catches

50 p p. Fast to the shaft k and the frame o
are sprocket wheels q and r connected to-
gether by a chain s.

The process may be carried out as fol-
lows: The fruit is placed in the tins or

55 vessels which are closed except for a small

blow hole and the tins are placed in the
frames o and secured therein by the spring
catches p p. The carriages carrying the
frames are placed in and traversed along
the trough by means of the endless chains 60
g g but the frames are not at first rotated
as the racks j j do not extend the whole
length of the trough. After the tins have
been a few minutes in the trough the car-
riages come to rest being raised by the in- 65
clines i i out of contact with the chains and
the frames are given one quick rotation by
hand and the blow holes are soldered up.
The carriages then proceed and as they have
reached the racks j j the frames are kept in 70
rotation. When the end of the trough is '
reached the carriages are removed and may
with advantage be placed in a similar trough
containing cold water or the tins may ibe
removed and allowed to cool in the air. 75

In most cases I have found that the bath
should be heated to a temperature of 180
to 195 F.

The apparatus herein shown and described
is claimed in my application for Patent 80
No. 421,215, filed March 14, 1908.

Having now particularly described and
ascertained the nature of my said invention
and in what manner the same is to be per-
formed I declare that what I claim is : 85

1. The process for treating fruit by heat-
ing the vessels containing the fruit in a
bath, turning and then closing the vessels,
and then repeatedly turning the vessels as
they traverse the bath, substantially as de- 90
scribed.

2. The process for treating fruit by heat-
ing the vessels containing the fruit in a bath,
turning and then closing the vessels, and
then repeatedly turning the vessels about 95
their transverse axes' as they traverse the
bath substantially as described.

3. The process of treating fruit by heat-
ing the vessels containing the fruit in a bath,
the vessels being provided with a small hole ; 100
rapidly turning the vessels; raising the ves-
sels out of the bath and closing the hole in
the vessels ; and then repeatedly turning the
vessels about their transverse axes as they
traverse the bath.

JOHN COLIN LIVINGTON CAMPBELL.

Witnesses :

GEORGE HTJTTON,
J. T. HDTTON.

r*.

5" 5* 3

A. A. PINDSTOFTE.

PASTEUBIZINO APPABATUS,
APPLICATION FILED OCT. 1, 1907.

913,559.

Patented Feb. 23, 1909.

I i

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UNITED STATES PATENT OFFICE.

ANDERS ANDERSEN PINDSTOFTE, OP FREDERIKSBERG, NEAR COPENHAGEN, DENMARK.

PASTEURIZING APPARATUS.

No. 913,559.

Specification of Letters Patent. Patented Feb. 23, 1909.

Application filed October 1, 1907. Serial No. 395,391.

To all whom it may concern: \

Be it known that I, ANDERS ANDERSEN j
PINDSTOFTE, subject of Denmark, residing
at No. 62 Frederiksberg Alle, in the city of
5 Frederiksberg, near Copenhagen, Kingdom
of Denmark, have invented new and useful
Improvements in Pasteurizing Apparatus,
of which the following is a specification.
The invention relates to improvements in

10 pasteurizing-apparatus, consisting of a res-
ervoir divided into compartments through
which the pasteurizing fluid is caused to
circulate during the use of the apparatus,
which circulation always takes place in a

15 certain direction through the apparatus.
In order to insure that the upper and lower
portions of the pasteurizing fluid are mixed
together during the passage of said fluid
from one of the compartments to the next,

20 it has been customary or usual to provide
the partitions between the compartments
with channels alternately having inlet at
the top, outlet at the bottom, an inlet at the
bottom, outlet at the top, thereby causing

25 the pasteurizing fluid when it, during the use
of the apparatus, is brought to circulate to
flow out from the several compartments as
well at the bottom as at the neck of the
bottles inserted in the compartments and

30 to be thoroughly mixed when it leaves the.
said channels before it flows into the next
compartment. Such channels, however, ren-
der the cleaning of the apparatus difficult,
and, therefore, the present invention has for

35 its object to dispense with such channels,
which are replaced by an arrangement, by
means of which the different layers of the
pasteurizing fluid are mixed at least as well
or still better as in apparatus provided with

40 the above stated channels.

In the improved apparatus the front wall
of each of the compartments (i. e. the
end wall of the compartment which is situ-
ated in the direction of movement of the

45 pasteurizing fluid) is provided with openings
closed by self-acting valves, such openings
being arranged alternately at the bottom
and at the top in line with the neck of the
bottles inserted in the compartment. The

50 openings are so arranged and of such di-
mensions that a simultaneous flow corre-
sponding to the size of the apparatus taives
place through all the openings every time
when the pasteurizing fluid during the use

55 of the apparatus is caused to circulate

through the compartments. When the bot-
tles are placed in stories hi the compart-
ments the number of ranks of openings in
the front-walls is augmented proportional to
the number of stories, so that thereby the 60
distribution of the fluid-current between the
bottles is rendered as equal as possible.
Between each of said front walls and the
rear wall of the next compartment is ar-
ranged a transversely placed partition of 65
such a height, that the several parts of the
pasteurizing fluid which flow out through
the openings in the front wall are thoroughly
mixed in the rear of such partition, after
which the mixed fluid passing over the upper 70
edge of the partition can flow into the next
compartment. In front of the partition
between it and the rear wall of the next com-
partment a perforated tube or the like may
be arranged, through which tube steam or 75
cooling water can be introduced into the
pasteurizing fluid during its movement,
thereby heating or cooling said fluid in a
homogeneous manner before it flows into
the next compartment. 80

I will now proceed to describe my inven-
tion with reference to the accompanying
drawing, in which like reference. letters refer
to like parts throughout, and in which

Figure 1 is a horizontal section through a 85
part of a pasteurizing apparatus, Fig. 2 is a
vertical longitudinal section through said ap-
paratus, Fig. 3 is a vertical section on line
3 3 of Fig. 1 , and Fig. 4 is a vertical section
on line 4 4 of Fig. 1. Figs. 3 and 4 are seen 90
in the direction of the arrows placed at the
section-lines.

The pasteurizing-apparatus a is divided
into a number of compartments & by means
of walls c, d. The walls c which are desig- 95
nated "the front-walls" because they lie in
the direction of movement of the pasteuriz-
ing fluid, are provided with openings n closed
by self-acting valves s, which openings are
situated alternately at a level with the bot- 100
torn and the neck of the bottles placed in the
compartments. The walls d are provided at
the bottom with a transverse opening u,
through which the pasteurizing-fluid from
one compartment can pass into the next 105
compartment and upwards between the bot-
tles, which are placed upon the perforated
bottom m of the compartment, or in a basket
having a perforated bottom and placed upon
flic bottom m. In order, however, that the 110

913,559

pasteurizing fluid flowing out of the openings
n shall be thoroughly mixed before it passes
into the next compartment, a transverse
partition i is arranged in front of each of the
5 tront-walls c. Behind these transverse par-
titions the several layers of the outflowing
fluid are thoroughly mixed before the fluid
passing over the upper edge of said partitions
i can pass through the opening u at the bot-

10 torn ot the partitions d and upwards between

the bottles placed in the next compartment.

Between each of the partitions i and the

end walls d may be arranged a perforated

tube e an injector or the like, through which

15 steam or cooling water can be introduced
into the passing pasteurizing fluid. By such
means the fluid may be heated or cooled to
the desired extent and in a homogeneous
manner during its passage from one com-

20 partment to the next. The perforated tubes
e may suitably be branched to a common
pipe arranged outside the apparatus.
1 claim:
1 . In a pasteurizing apparatus, the combi-

25 nation of transverse partitions dividing the
apparatus into compartments through which
the pasteurizing fluid is caused to circulate
during the use of the apparatus and forming
the front and rear walls of said compart-

ments, with openings arranged at different 30
levels in said front-walls and closed by self-
acting valves, opening or openings in the
rear-walls, and intermediate transverse par-
titions of suitable height placed one in front
of each of the front-walls; substantially as 35
described and for the purpose set forth.

2. In a pasteurizing apparatus, the combi-
nation of transverse partitions dividing the
apparatus into compartments through which
the pasteurizing fluid is caused to circulate 40
during the use of the apparatus arid forming
the front and rear walls of said compart-
ments, with two rows of openings arranged
at different levels in said front-walls and
closed by self-acting non-return valves, 45
which open in the direction of the flow, a
transverse opening at the bottom of each
rear-wall, and intermediate transverse parti-
tions of suitable height placed one in front of
each of the front-walls; substantially as de- 50
scribed and for the purpose set forth.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

ANDERS ANDERSEN PINDSTOFTE.

Witnesses:

MARCUS ULOLLER,
T. RATKJUR.

1303

913,600.

J. WILLMANN.

PROCESS OF PASTEURIZING MILK.

APPLICATION TILID HAT 26, 1908.

Patents Feb. 23, 1909.

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UNITED STATES PATENT OFFICE.

No. 813,600.

JOSEPH WILLMANN, OF SHELTON, CONNECTICUT.
PROCESS OF PASTEURIZING MILK.

Specification of Letters Patent. Patented Feb. 23, 1908.

Application filed May 25. 1908. Serial No. 431.947.

To all whom it may corn < rn :

Beit known that I. Jo,si:rn WILLMANX, a
subject of the Emperor of Germany, residing
at Shelton, in the county of Fail-field and
5 State of Connecticut, have invented new and
useful Improvements in Processes of Pas-
teurizing Milk, of which the following is a
specification.

This invention relates to a process of'pas-

10 teurizing milk, and the object thereof is to
provide a process in a manner as hereinafter
set forth whereby the milk is perfectly pas-
teurized in a continuous manner and without
the intermittent discontinuing of the heating

15 of the milk to a pasteurizing temperature.

The primary object of the process in ac-
cordance with this invention is to entirely
eliminate the pathogenic bacteria, at the
same time preserving the cream line and

20 rendering the milk thoroughly digestive,
whereby an absolutely safe and harmless
product is F-..I up.

Briefly described the process consists of
the following steps: The milk is heated to a

25 temperature of from 140 to 152 F. in a suit-
able vessel, after which the hot steady
stream enters a suitable holding device,
where it is kept automatically from twenty
to thirty minutes at such temperature and

30 after which it is discharged in a steady flow
either through the regenerative department
of -a pasteurizer or over or through a cooler
into a can or bottle filler. The nolding of
the milk for a predetermined time at a pre-
35 determined temperature destroys all of the
bacteria contained in the milk, at the same
time preserving the cream line and does not
render the' albumen hard to digest. The
method as herein set forth not only destroys

40 the germ life in the milk, but at" the same
time the characteristics or the milk are pre-
served, so that the milk will not only be pure
and wholesome, but will keep for much
longer periods of time than if not pasteurized

45 in accordance with the process set forth
herein.

As .- Bowing one form of an apparatus ca-
pable of carrying out the method, reference
is had to the accompanying drawings, in

50 which I-
Figure 1 is a sectional elevation of a pas-
teurizing apparatus by which the process
can be .arned out, and Fig. 2 is a plan of a
container.
5 Referring to the drawings in detail, 3 de-

| notes generally a pasteurizer, 4 a cooler and 5
I a container. The pasteurizer embodies a
| base 0, a corrugated outer section 7 closed- at
; its top as at 8, an intermediate, section 9 ..
j closed at its top as at 10, and a chambered go

inner section 11 the bottom wall 12 of which
i is extended and mounted upon the base 6.
The section 9 is flanged as at 13 and rests
upon the extended portion of the inner sec-
tion and the corrugated outer section is 55
flanged as at 14 and rests upon the flange 13.
The extension 12 as well as the flanges 13 and
1.4 are secured together by the hold-fast de-
vices 15. The top 16 of the inner section 11
is provided with a stuffing box 17 through 70
which projects a vertically extending shaft
18 which, on its upper end has secured thereto
a supporting arm 19 positioned in a chamber
20 formed between the inner section 1 1 and
the intermediate section 9. The arm 19 has 75
depending therefrom the agitators 21 which
when the shaft 18 is rotated revolve within
the chamber 20. The lower end of the shaft
18 has connected therewith a bevel gear 22
meshing with the crown gear 23, the latter go
being operated from any suitable source of
power. The pasteurizer 3 further embodies
a chamber 24 formed by the intermediate
section 9 and the outer section 7. Mounted
up_on the latter is a receiving tray 25 for the g5
milk to be pasteurized and surrounding the
section 7 near the lower end thci-eof is a col-
lecting trough 26 having an outlet. 27 which
opens into a tank 28 mounted upon the sup-
ports 29. The. chamber formed by the inner 90
section 11 of the pasteurizer has roiiummica-t-
ing therewith a steam supply pi,-r- !:M), the
chamber 20 has a milk supply pi)'. 30 :ni a
milk discharge pipe 31, aiid 'lie < -I, -nnber '-'4
has communicating tlicr v. nn a milk supply 95
pipe 32.

The reference chunr. tor 31} denotes a reser-
voir having an outlet o4 c.-ijaroll-'d !>\ an nil
tomatically operable .-lint o!f 35. The milk
as it leaves the reservoir 33 is supplied to the 100
tray 25 and over-flows the edge of the trav
and travels down the corrugated outer sec-
tion 7 and is collected, in the I rough 26. The
milk when collected in the liough 26 owing
to its travel over the outer section 7 has been 106
heated to a temperature of 120. The milk
stored in the reservoir 33 is of a temperature
of 50. The nrilk is discharged from the
trough 26 at a temperature of 120 into the
tank 28. Within the tank 28 is a float 36 no

913,600

connected by a rod 37 with a bell crank 38
which is pivoted as at 39 to an arm 40 formed
integral with the outer section 7 of the pas-
teurizer. To the bell crank 38 is pivotally
5 connected a shifting rod -40' which is also
pivotally connected as at 41 to the stem 42
of the automatically controlled cut-off. By
such an arrangement it is evident that the
supply of milk from the reservoir 33 can be

10 controlled by the quantity of milk within the
tank 28. This is evident, as when the float
36 rises it will tend to close the cut-off, but
when the float lowers the cut-off will be op-
erated in an opposite direction, whereby an

15 increased quantity of milk can be supplied
from the reservoir 33.

The reference character 43 denotes a pump
which communicates by the suction pipe 44
with the bottom of the tank 28 and the func-

20 tion of the pump 43 is to withdraw the heated
milk from the tank 28 and force the same-
back into the pasteurizer 3, the milk enter-
ing the chamber 20 at the bottom thereof
where it transmits most of its heat to the in-

25 coming cold milk. While the milk is being
heated in the chamber 20, it is agitated
through the medium of the agitators 21.
The pump 43 communicates with the cham-
ber 20 through the medium of the supply

30 pipe 45. The milk as it leaves the tank 28 is
of a temperature of 120 and is forced back
into the chamber 20 at such temperature.
The heating of the milk in the chamber 20 as
well as when it flows over the outer section 7

35 is had through the medium of the steam
jacket formed by the inner section 1 1 . After
the milk has been brought to a temperature
of 1 45 without discontinuing the flow of the
milk through the pasteuri/er, it is discharged

40 from the chamber 20 through the medium of
the discharge pipe 46 which has one eml
thereof opening into the chamber 20 near
the top of the latter. The milk is conducted
through the medium of the .pipe 46 at for in-

45 stance a temperature of 145 into the con-
tainer where the milk is held a predeter-
mined length of time at said temperature of
145 and without discontinuing the opera-
tion of the pasteurizer.

50 The container 5 is constructed in such
manner as to maintain the temperature of
the milk at for example 145 for a predeter-
mined length of time, say from twenty to
thirty minutes, the loss of heat being usually

55 negligible, perhaps one-half a degree sucli
action killing the pathogenic germs, but
without eventually changing, the cream line
of the milk or causing the albumen to be hard
to digest. By* way of example the container

60 5 is shown consisting of a cylindrical recep-
tacle divided into a series of compartments
47, 48, 49, 50, 51, 52, 53, 54. The number of
compartments is shown by way of example,
the number being increased or diminished

85 according to the quantity of milk desired to

be treated. A cover 55 is provided for the
receptacle, through which extends the pipe
46, the latter depending into the container
and opening into a receiver 56 which is pro-
vided with a spout 57 for discharging the 70
heated milk successively into the various
compartments of the container. The re-
ceiver 56 is mounted upon the upper end of a
revolving shaft 58 which extends up through '.
a sleeve 59 arranged centrally of the con- 75.
tainer and by such an arrangement it is evi-
dent that when the shaft 58 rotates the re-
ceiver 56 is carried therewith and causes the
spout to be positioned successively over the
various compartments of the container and 80
successively fill them. The shaft 58 carries
a worm wheel 60 meghing with a worm 61
driven by suitable means not shown. Each
of the compartments 47 to 54 is provided
with an automatically operable outlet valve 85
62, each of the valves 62 being operated at
predetermined intervals so as to cause the
compartments to successively empty. The
shaft 58 revolves at a predetermined rate of
speed and in this connection it will be stated 90
tnat during the supply of milk to the com-
partments of the container 5, the shaft 58 is
adapted to be revolved at such a rate of
speed as to enable the milk to be held a pre-
determined time at the temperature at which 96
the milk is delivered into the' container. If
this time, is, for instance, say fifteen minutes,
the speea of the shaft will be such as to make
one revolution in every twenty-four minutes,
us it would be necessary' to keep the milk in 100
the compartments for a period of fifteen
minutes and it will have to eventually cause
the filling of all the compartments.

It will be assumed that compartments 54,
53, 52, 51 and 50 are filled, compartment 49 105
filling, compartment 48 empty and compart-
ment 47 emptying. After compartment 49
has been filled and the spout is moved over
compartment 48 the exnaust valve will be
closed to compartment 47, as this compart- 110
ment will have been emptied by this time.
The actuating device for the exnaust valve
mechanism to be hereinafter referred to will
then have to be moved to a position to open
the outlet of compartment 54. Afte the 116
filling of compartment 48, the spout is then
moved over compartment 47 to cause the
filling thereof and the tripping device will
close the exhaust valve mechanism of com-
partment 54 which has been emptied by this 120
time and the tripping device will move on to
open the outlet to compartment 53 so that
said compartment can be emptied. This
operation is had without discontinuing or
cutting off the flow of milk through the pipe 125
56 from the pasteurizer 3 and is ako con-
tinued until all the milk has been exhausted
from the pasteurizer 3. The tripping device
or actuating means for each of tne exhaust
valve mechanisms 62 consists of 'an elongated 130

913,600

arm 63 carried by the shaft 58 and adapted
to engage a shifting lever 64 which actuates
the exhaust valve mechanism. Arranged
below the container 5 is a common. receiving
5 pipe 65 to all of the compartments in the
container and communication is had between
said pipe 65 and each of the exhaust valve,
mechanisms 62 by a branch pipe 66.

In some instances it has ueen found ad-

10 yantageous to again pass the milk through
the pasteurizer 3 after it has been held a pre-
determined period within the container and
for such purpose a branch pipe 67 is provided
which communicates at one end with a pipe

15 65 and at its other end with a two-way valve
casing 68, the valve being indicated by the
reference character 69. The pipe 32 com-
municates at one end with the casing 68 and
at its other end with the chamber 24. If

20 the valve 69 is in the position shown in Fig. f ,
the milk is discharged from the pipe 65 into
the chamber 24 and is again heated, after
which it is discharged from the chamber 24
into the cooler 4 and for such purpose a

25 branch pipe' 70 provided with a cut-off 71
communicates with a chamber 24 and with
the conducting pipe 72 which opens into a_
funnel 73, the latter constituting the en-^
trance for the cooler 4. The milk as it enters

30 the regenerative chamber 24 has a tempera-
ture or say 145 but is discharged into the
cooler at a temperature of 100. The milk
leaves the cooler through the discharge
spout 74 at & temperature of .40 and is re-

35 ceived in a vessel 75 or other suitable means.
The milk can be conducted from the con-
tainer 5 directly to the cooler and for such
purpose a branch conducting pipe 76 is pro-
vided which has a cut-off 77. The pipe 76

40 communicates with a valve casing 68 and
with the conducting 'pipe 72. When it is
desired to conduct the milk at 145 from the
container 5 to the cooler 4, the valve 68 is
shifted so as to establish communication be-

45 tween the pipes 67 and 76 and the valve Z7
shifted so as to establish communication be-
tween the pipes 76 and 72. The cut-off 71
and the pipe 70 are closed.
Fahrenheit temperatures have been giwn

50 in the preceding specification', and in each

' case, it will be ODVIOUS that the pasteurizing

temperature at which the milk is heated and

hem is considerably below the" boiling point

so that while the dangerous bacilli are de-

55 st roved or rendered harmless, the properties
of the liquid will not be injured. In the
drawing and specification, it is stated that
the miik may be heated to a temperature of
J45 Fahrenheit, but it will be understood

60 of course that this temperature is given
mcr'jjy as an example and that this tem-
perature may vary one way or another with-
in a range of temperature which will insure
the pasteurization of the bacilli without co-

56 agulating the albumen in the milk, it being

possible to vary the temperature, sav, be-
tween 140 and 152 Fahrenheit.
What 1 claim is:

1. A process of pasteurizing milk which
consists in heating the milk to a pasteurizing 70
temperature while the milk flows, continu-
ously, and then maintaining the milk at such
pasteurizing temperature and for such a pe-
riod of time as will suffice to kill or render
harmless the bacteria without coagulating 75
the albumen in the milk and without discon-
tinuing the flow of milk while being heated.

2. A process of pasteurizing milk which
consists in heating the milk to a pasteurizing
temperature while the milk flows continu- 80
ou'sly, then maintaining the milk at such
pasteurizing temperature and for such a pe-
riod of time as will suffice to kill or render
harmless the bacteria without coagulating
the albumen therein and without discontinu- 85
ing the flow of milk while being heated, and
then cooling thejnilk,

3. A method of pasteurizing milk which
consists in heating a continuously flowing
be 4 of milk to a temperature of from 140 to" 00
I/ 3 - Fahrenheit, and then maintaining the
milk for such a predetermined time at said
temperature as will suffice to kill the bacteria
without coagulating the albumen contained

in the milk and while the milk flows continu- 95
ously,

4. A method of pasteurizing milk compris-
ing the heating of a continuously flowing
body of milk to a temperature of from 140 to

1 52 Fahrenheit, .then maintaining the milk 100
for such a predetermined tiriie at said tem-
perature as will suffice to kill the bacteria
contained in the milk without coagulating
the albumen therein and without discontinu-
ing the flow of the milk while being heated to 105
the temperature set forth, and then cooling
the milk.

5. A method of pasteurizing liquids which
consists in heating a continuously flowing liq-
uid to a pasteurizing temperature, and then 110
uniformly holding every portion or the liquid .
at such pasteurizing temperature while the
liquid continues to flow and for a period of
time sufficient to kill or render harmless the
bacteria without coagulating the albumen 115
therein.

6. A method of pasteurizing liquids which
consists in heating a flowing body of liquid to
a temperature of from 1,40 to 152 Fahren-
heit, then holding the liquid at such tempera- 120
ture for a period of tune sufficient to destroy

or render harmless the bacteria contained
therein without coagulating Albuminous
matter and while the liquid continues to flow
during the heating thereof. 125

7. A method of pasteurizing liquids, whicl
consists in heating a continuously flowing
liquid to a temperature ranging between 140
and 152 Fahrenheit, then maintaining such
liquid at such temperature for a period sufn- 130

cient to destroy or render harmless the bac-
teria therein without destroying albuminous
matter and while the said liquid is continu-

albunien or destroying the cream Une and
while the said body of milk flows continu-
ously.

ously discharging. In testimony whereof I have hereunto set it

6 8. A method of pasteurizing milk which ; my hand in presence of two subscribing wit-
consists in heating a continuously flowing j nesses.

body of milk to a pasteurizing temperature ' mcwir IBTT T vr AXTXT

insufficient to coagulate the albumen therein, [ WILLMANN.

and then holding the milk thus heated for a Witnesses:
10 period of time sufficient to kill the pathogenic I MURIEL I. DAVIS,

organisms therein without coagulating the ; HOWARD B. PECK.

'"-a*.

913,910.

J. T. H. PAUL.

PASTEUBIZING APPARATUS.
APPLICATION PILED MAY 38, 1908.

Patented Mar. 2, 1909.

7 SHEETS-SHEET 1,

* rfTtHS CO.. VMSHJNOrON, D. C

913,910.

J. T. H. PAUL.

PASTEURIZING APPARATUS.

APPLIOATIOH TILED HAT 28, 1908.

Patented Mar. 2, 1909.

7 BHIETS-8HIET 8.

913,910.

J. T. H. PAUL.

PASTEUBIZING APPARATUS.

APPLICATION FILED HAT 28, 1908.

Patented Mar. 2, 1909.

7 SHEETS-SHEET 3.

H* NOKHI* ^*rd* CO.. WASHINGTON. U. <.

913,910.

J. T. H. PAUL.

PASTEUBIZING APPARATUS.

APPLICATION TILED HAY 28, 1908.

Patented Mar. 2, 1909.

7 SHEETS-SHEET 4.

^^7

913,910.

J. T. H. PAUL.

PASTEURIZING APPARATUS.
APPLICATION FILED HAT 38, 1008.

Patented Mar, 2, 1909.

7 SHEETS-SHEET 5.

/2~

.46

913,910.

J. T. H. PAUL.

PASTEURIZING APPARATUS.

APPLICATION FILED KAY 28, 1908.

Patented Mar. 2, 1909.

7 SHEETS-SHEET 6.

J. T. H. PAUL.
PASTEDBIZING APPABATU8.

APPLIOATIOH FILED MAT 28, 1908.

Patented Mar. 2, 1909.

7 SHEETS-SHEET 7.

UNITED STATES PATENT OFFICE.

JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., INC., OF CHICAGO,

ILLINOIS, A CORPORATION OF ILLINOIS.

PASTEURIZING APPARATUS.

No. 913,910.

Specification of Letters Patent. Patented March 2, 1909.

Application filed May 28, 1908. Serial No. 435,443.

To all whom it may concern:

My invention relates to improvements in
the class of pasteurizers in which the mate-

10 rial to be pasteurized, contained in pack-
ages as liquids in bottles is caused to
travel slowly and intermittently through a
series of compartments containing water at
successive temperatures increasing to that

15 required for effecting pasteurization and
thereafter decreasing, the packages being in-
tercepted in each compartment and carried
about therein, by intermittent motion, or
rotary carriers.

20 In the accompanying drawings, Figure 1 is
a plan view of t.'ie apparatus; Fig. 2 is a view
of the same in side elevation, and* Fig. 3, an
end view; Fig. 3 a is a broken view in front
elevation of the mutilated driving member

25 <>f t'-e intermittent-motion device; Fig. 4 is
an enlarged section on line A, Fig. 1, and
Fig. 5, a similar section on line B, Fig. 2;
Fig. 6 is a section on line C, Fig. 5, and Fig. 7,
a section on line D, Fig. 4; Fig. 8 is a per-

30 spective view of the tank in longitudinal
section, showing its division into compart-
ments which are, for the most part, inter-
communicating; Fig. 9 shows a steam-jet
device in longitudinal section for heating and

35 circulating the water in the pasteurizing
compartments, and Figs. 10 and 11 are sec-
tional views respectively of a thermostat-
device and an air-pressure valve-device for
'controlling the operation of the steam-jet

?40 device.

For the purpose of the following descrip-
tion, the material to be treated may be con-
sidered to be beer in bottles.

The tank 12 is shown of oblong rectangular

45 form and is divided into compartments, of
which six are shown (Fig. 8) by similar ver-
tical double partitions 13, 14, 15 and 16, each
forming between its sections an insulating
air-space, and a single central partition 17

50 extending to a lesser height in the tank than
t] c others. A port 18 in the upper part of
the partition 14 connects the compartments
22 and 23 and the latter communicates with
the compartment 24 through a port 19 in the

55 lower part of the partition 13; the compart-

ments 25 and 26 communicate through a
port 20 in the upper part of the partition 16,
but the compartments 26 and 21 do not in-
tercommunicate directly and the compart-
ments 21 and 22, which form the pasteurizing 60
compartment, communicate over the upper
edge of the relatively lower partition 17 and
through the bottom of the latter near its op-
posite ends. It would, of course, be possible
to construct the tank in sections joined to- 65
gether and forming the compartments.

A shaft 27 extends lengthwise and cen-
trally through the tank, being journaled in
the ends thereof and in the partitions. Ro-
tary basket or receptacle carriers 28 are se- 70
cured on the shaft to turn with it, one in
each compartment, and are all of the pre-
ferred wheel-construction best illustrated of
the one represented in Figs. 4 and 7: A pair
of similar annular rims 29, 29 are connected 75
by rock-shafts 30 journaled at uniform in-
tervals apart in and extending between the
rims which are rigidly connected by spokes
31 with the central nub 32 secured on the
shaft 27. The rock-shafts carry on corre- 80
spending ends cranks 33 which are fastened
to an annular run 34 connected by spokes 35
with a ring 36 supported concentrically of
the rim 34 by rotatably surrounding an an-
nular hub 37, which is fastened eccentrically 85
upon the shaft 27 to rotate with it. The
rim 34 thus rotates with the shaft and af-
fords an eccentric connection therewith of
the cranks for turning them as and for the
purpose hereinafter described. On each 90
rock-shaft is secured to turn with it a basket-
holder 38.

To drive the shaft 27 it carries on one end
a gear-wheel 39 to be engaged by an inter-
mittent drive of the preferred construction 95
illustrated, comprising a rotary shaft 40
journaled in suitable bearings and carrying
on one end a mutilated gear 41 consisting of
worm-sections 42 extending part way about
the shaft and straight teeth 43 extending 100
about the remaining portion of the shaft's
circumference and joining the ends of suc-
cessive worm-sections. On the opposite
end of the shaft 40 is a worm-wheel 44 mesh-
ing with a worm 45 on the drive-shaft 46, 105
wliich is j ournaled in suitable bearings and car-
ries on one end a belt-pulley 47 and on its oppo-
site end a beveled pinion 48 meshing with a
similar pinion 49 on a shaft 50 journaled in
bearings on the base of the partition 17. HO

913,910

The shaft 50 carries on each end a shielded
agitator 51 in an opening in the base of the
partition to act upon the water in both com-
partments 21 and 22, as and for the purpose
5 hereinafter explained.

A gear-wheel 52 on the end of the shaft 27
carrying the gear 39 meshes with an idler 53,
which in turn meshes with a pinion 54 on a
shaft 55 journaled, like the idler 53 and

10 shaft 27, in bearings in a frame 56 at the ad-
jacent receiving end of the tank and carry-
ing a pair of sprockets 57 connected by in-
clined chains 58 with similar sprockets 59 on
a shaft 60 journaled in bearings on a lower

15 frame 61. At the opposite, delivery end of
the tank is provided a frame 156 like the
frame 56 and having journaled in it a shaft
155 carrying sprockets 157 connected by in-
clined chains 158 with similar sprockets 159

20 on a shaft 160 journaled in a lower frame
161, all as at the receiving end of the tank,
except that the chains 158, forming a con-
veyer, must travel in the direction opposite
that in which the conveyer-chains 58 travel,

25 and to that end are suitably geared to the
shaft 27, as indicated in Fig. 1, by the inter-
position in the gear-train of an additional
idler. On each pair of the chains 58 and 158
are fastened at uniform intervals apart plat-

30 forms 62, each consisting, as its preferred
construction, of a rectangular frame (Fig. 1 )
in which rollers 63 are journaled, with one
end of the frame pivotally connected with
the pair of chains and the other end con-

35 nected therewith by links 64, whereby the
roller platforms are rendered flexible to
adapt them to pass freely about -the sprock-
ets and always occupy a horizontal position
in their travel along the inclined way of the

40 conveyer to properly support baskets 65
filled with bottles containing the beer to be
received into and delivered from the tank.
The platform-rollers facilitate imposing the
boxes on and removing them from the plat-

45 forms.

As will be hereinafter more fully ex-
plained, the operation of the machine in-
volves intermittent rotation of the shaft 27
to bring a longitudinal series of the holders

50 38 on successive carriers 28 in horizontal
alinement with the feed and discharge posi-
tions of the baskets 65, so that each alter-
nate time that the carriers are arrested a
fresh box may be introduced into place upon

55 the first carrier, and the baskets ahead of it
advanced upon successive carriers, while the
aiming basket on the final carrier is ad-
vanced out of the tank upon the delivery-
carrier. To effect the automatic advance-

60 ment of the baskets upon successive holders
38 a rod 66 is supported to adapt it to be re-
ciprocated longitudinally in bearings pro-
vided on the horizontal ends of arms 67 of
inverted-L shape rising at intervals from the

65 tank-ends and partitions between them to

extend the rod-bearings along the longitudi-
nal center of the tank, and pusher-fingers 68
depend at proper intervals rigidly from the
rod to engage the rear ends of the baskets.
For reciprocating this rod it has a link-con- 70
nection 69 with a horizontal crank-arm 70
on the upper end of a vertical rock-shaft 71
(Fig. 3) journaled in bearings respectively in
the flange on the upper edge of the tank and
in a frame 72, and this vertical shaft carries 75
on its lower end a segmental pinion 73 mesh-
ing with a rack 74 supported for longitudi-
nally reciprocable movement in the frame
72. In this frame is also journaled a shaft
75 provided with a toothed wheel 1 75 which 80
meshes with a pinion 140 on a shaft 40, the
shaft 75 carrying a cam 76 of the construc-
tion shown, adapting it by engagement with
it of a stud 77 depending from the rack to re-
ciprocate the latter by a partial rotation of 85
the shaft 40.

An important feature of the present in-
vention is that of the circulation of the water
in the tank, to maintain that in each end-
compartment 24 and 25 at practically the <>o
same temperature (about 25 R. for beer),
that in each intermediate compartment 23
and 26 at practically the same temperature
of 40 R. (for beer) and that in each central
compartment 21 and 22 at the pasteurizing &5
temperature, which is about 48 R. for beer;
and the course of circulation is that, as in-
dicated by arrows (Figs. 2 and 8), from the
compartments 21 and 22 through the upper
port 18 into the attemperatmg-convpart- 100
ment 23, thence through the lower port 19
into the receiving-compartment 24, thence
through a pipe 78 (only indicated in Fig. 8)
into the delivery-compartment 25, and From
the latter through the upper port 20 into the 105
attemperating-compartment 26. For pro-
ducing the circulation and heating the water
for the pasteurizing action the jet-pump de-
vice 79 is provided which is most clearly
illustrated in Fig. 9, with a steam-supply 110
pipe 80 leading into its casing and its valve-
stem 81 connected for automatic control of
the device with a spring - retracted dia-
phragm 82 actuated by air-pressure directed
against it through a pipe 83. The flow of 115
air under pressure to the diaphragm is auto-
matically controlled by the valve-device 84
most clearly illustrated in Fig. 11 and in-
volving the adjustable spring - supported
ball-valve 85 interposed, in a vented casing 120
86, between the air-pressure supply-pipe 87
and the pipe 83, the control of the valve be-
ing effected by a lever 88 engaging at one
end with the stem 89 for setting the valve S. r >
and at its opposite end with the diaphragm 125
189 of a thermostat-device 90, the part of
which outside the casing 86 is shown in Fig.
10 and is connected with the part thereof
within said casing by a tube 91. The hole
186 shown to be provided in the casing 86 ren- 130

913,910

ders it open to the atmosphere to expose
thereto the diaphragm 189.

The mechanism shown in Figs. 9 to 1 1 , in-
clusive, and which is used by preference in
5 connection with the present invention, is
fully shown and described in my United
States Letters Patent No. 886,012, dated
April 28, 1908, and need not, therefore, be
more elaborately described herein. This

10 mechanism is duplicated on opposite sides of
the tank, with a flow-pipe 93 leading into the
casing of the steam-jet pump from a pipe 94
which connects the two compartments 21
and 26 near their upper ends outside the

15 tank, and a discharge-pipe 95 leading from
the pump into the lower part of the com-
partment 22. The tank is provided with an
overflow-pipe 96 (Fig. 1) leading preferably
to a sewer (not shown), and draw-off cocks

20 97 are shown on the lower parts of the com-
partments.

To start with, the tank is filled with cold
water, which may be introduced in any de-
sired manner, as through its open top by

25 means of a hose. The jet-pump, by its op-
eration, draws water through it from the up-
Eer parts of the compartments 26 and 21,
eats it and discharges it in the heated con-
dition into the bottom part of the compart-

30 ment 22, and the water so heated circulates
in the two compartments 21 and 22 over and
under the partition 17, under the action of
the agitators 51, to eventually raise the wa-
ter therein and maintain it at the pasteuriz-

35 ing temperature. From the compartment
22 the circulation proceeds in the manner
hereinbefore described to heat and maintain
the water in each compartment 23 and 26 at
the required temperature for preparing the

40 bottles to enter the pasteurizing central
compartments (which form practically a sin-
gle compartment), and to heat and maintain
the water in the end-compartments at the
required temperature to adapt them, respec-

45 tively, to receive the cold bottles without
danger of fracturing them and deliver the
same to the atmosphere with like lack of dan-
ger.

With the circulation thus proceeding, the

50 operation of the machine is as follows: Rota-
tion of the shaft 46, which maintains the agi-
tators 51 in constant motion, slowly drives
the shaft 40 continuously to cause the muti-
lated-gear device 41 to turn the carrier-shaft

55 27 through part of a rotation by the action of
the worm-sections 42 and then, by engage-
ment of the tooth-sections 43 with the gear
39, arrest the rotation of the carrier-shaft
until the worm-sections again engage said

60 gear. The arrangement is such as to cause
each engagement of the worm-sections 42
with the gear to turn each of the carriers 28
one - half the distance between successive
holders 38, so that with each carrier provided

65 with ten holders, as shown, it requires two

actions of said worm-sections to bring a lon-
gitudinal series of the holders into registra-
tion with the receiving and delivery points on
the tank-ends, one of such actions serving to
remove the holders out of that registration 70
and out of the return-path of the pusher-fin-
gers for the purpose hereinafter explained.
This rotating shaft 27 furthermore drives
the conveyers at corresponding speed, that
at the receiving-end of the tank being sup- 75
plied with baskets 65 containing the beer-
bottles by an attendant who places such a
basket on each lowermost patrorm 62 as it
arrives in position to receive the same. The
movements of the parts are so timed that 80
with a basket conveyed to the receiving-
point on the tank the carriers 28 will be ar-
rested to aline a longitudinal series of holders
38 with that point, and the shaft 40, in ro-
tating, turns the cam 76 to move the rack 74 85
in the direction to so turn the shaft 71 as to
cause it to move the rod 66 in the direction
toward the delivery-end of the tank, thereby
engaging with the aforesaid basket a pusher-
finger 68 then behind it, to advance that 90
basket upon the holder 38 in position to re-
ceive it on the first rotary carrier 28. The
next partial turn of the series of carriers
takes the basket out of the return-path of
the fingers 68, permitting the cam to return 95
them to normal position, wherein the first
finger will be behind the next basket brought
by the conveyer into the receiving position.
The next partial turn of the carriers brings
the next succeeding holder on the first car- 100
rier into position to receive the basket then in
place to be advanced by the first pusher-fin-
ger. In this way all the carriers become
filled with the baskets, and each is intermit-
tently rotated in each compartment to sub- 105
ject the bottles for the proper prolonged pe-
riod to the temperature in that compart-
ment, and at the end of each period of such
subjection baskets in proper position are
transferred to the successive compartments 110
to be preliminarily heated in the compart-
ment 23 after being warmed in the compart-
ment 24 and thus prepared to enter the com-
partments 22 and 21 to be pasteurized there-
in, whence they enter the compartment 26 115
for preliminary reduction therein of their
temperature and then attain the compart-
ment 25 for successive delivery from the top
thereof at about atmosphere temperature to
the conveyer at that end of the tank, from 120
the discharge end of which an attendant re-
moves them in succession.

As will be observed, by the crank-connec-
tion 33 between the eccentric rim 34 and
each rock-shaft 30 of the respective carrier 125
28, correspondingly with which the rim ro-
tates, the holders on each carrier are main-
tained at all times in required horizontal po-
sition to support in that position the bas-
kets 65. 130

913,910

What I claim as new, and desire to secure
by Letters Patent, is

1. In a pasteurizing-apparatus, the com-
bination of a tank for the liquid containing a
5 series of compartments forming in succession
intercommunicating receiving, attemperat-
ing and pasteurizing compartments, a second
attemperating-compartment non-communi-
on ting with the pasteurizing-compartment

10 and a delivery-compartment communicating
with said second attemperating-compart-
ment, a pipe-connection between the end-
compartments, a heater and pump for circu-
lating back and forth the liquid in said

15 pasteurizing-compartment and heating it in
circulation, and means for conveying ma-
terial to be pasteurized successively through
the compartments from the receiving end of
the tank.

20 2. In a pasteurizing-apparatus, the com-
bination of a tank for the liquid containing a
series of compartments forming in succession
intercommunicating receiving, attemperat-
ing and pasteurizing compartments, a second

25 attemperating compartment non-communi-
cating with the pasteurizing-compartment
and a delivery-compartment communicating
with second attemperating-compartment, a
pipe-connection between the end-compart-

30 ments, a heater and pump connected with said
pasteurizing and second attemperating com-
partments at their upper parts to take liquid
from both and heat it in circulation and dis-
charging into the lower part of the pasteuriz-

35 ing-compartment, and means for conveying
material to be pasteurized successively
through the, compartments from the receiv-
ing-end of the tank.

3. In a pasteurizing-apparatus, the com-
40 ) ination of a tank for the liquid containing

partitions forming in series a receiving and
an attemperating compartment with a lower
port in the interposed partition, a pasteuriz-
ing compartment with an upper port in the

45 next partition, a second attemperating-com-
partment having no direct communication
with said pasteurizing-compartment and a
delivery-compartment with an upper port in
its forming-partition, a pipe-connection be-

50 tween the end-compartments, a heater and
pump connected with said pasteurizing and
second attemperating compartments at their
upper parts to take liquid from both and
heat it in circulation and discharging into the

55 lower part of the pasteurizing-compartment,
and means for conveying material to be
pasteurized successively through the com-
partments from the receiving-end of the tank.

4. In a pasteurizing-apparatus, the com-
00 bination or a tank for the liquid containing

insulating partitions forming in series a
receiving and an attemperating compartment
with a lower port in the interposed partition,
a pasteurizing compartment with an upper
65 port in the next partition, asecond attemperat-

ing-compartment having no direct communi-
cation with said pasteurizing-compartment
and a delivery-compartment with an upper
port in its forming-partition, a pipe-connec-
tion bet ween the end-compartments, a parti- 70
tion, in the pasteurizing-compartment divid-
ing it into sections intercommunicating at
the top and bottom of said partition, an agi-
tator-device in the communication between
said sections provided with means for driving 75
it, a heater and pump connected with said
pasteurizing and second attemperating com-

Eartments at their upper parts to take liquid
om both and heat it in circulation and dis-
charging into the lower part of the pasteuriz- 80
ing -compartment, and means for convey-
ing material to be pasteurized successively
through the compartments from the receiv-
ing-end of the tank.

5. In a pasteurizing-apparatus, the com- 85
bination of a tank containing a series of com-
partments for the liquid at different tempera-
tures, a rotary carrier in each compartment,
holders supported at uniform intervals about
the carriers, intermittent driving means for 90
the carriers operating to partially turn them

at intervals to aline, by one partial turn, a
longitudinal series of the holders with the
feed and delivery ends of the tank and by the
next-succeeding partial turn to take said 95
series out of such alinement and thereby
leave unobstructed by holders the path be-
tween said ends, and reciprocating pushing-
devices on the tank for positively engaging
baskets imposed on said alining holders to 10(
advance them, for the purpose set forth.

6. In a pasteurizing-apparatus, the com-
bination of a tank containing a series of com-
partments for the liquid at different temper-
atures, a rotatable shaft extending length- lOa
wise through the tank, a carrier in each com-
partment on said shaft consisting of a wheel
provided with rock-shafts at intervals about

its peripheral portion, a ring rotatably sup-
ported on said shaft eccentrically of the 11C
wheel and cranks connecting said rock-
shafts and ring, holders on the rock-shafts
and intermittent driving-means for said
shaft, for the piirpose set forth.

7. In a pasteurizing-apparatus, the com- 11J
bination of a tank containing a series of com-
partments for the liquid at different temper-
atures, a rotary carrier in each compart-
ment, holders supported at uniform inter-
vals about the carriers, intermittent driving- 120
means for the carriers operating to partially
turn them at intervals to aline, by one par-
tial turn, a longitudinal series of the holders
with the feed and delivery ends of the tank
and by the next-succeeding partial turn to 121
take said series out of such alinement and
thereby leave unobstructed by holders the
path between said ends, a rod supported in
bearings on said tank to be reciprocated
lengthwise, pusher-fingers depending at in- 130

913,910

tervals from said rod into the path of baskets
on said alining holders, and a cam-actuated
connection between said rod and driving-
means for moving the rod with each partial
5 turn of said carriers, for the purpose set forth.

8. In a pasteurizing-apparatus, the com-
bination of a tank containing a series of com-
partments for the liquid at different temper-
atures, a rotatable shaft extending length-

10 wise through the tank, a carrier in each com-
partment on said shaft, holders supported at
uniform intervals about the carriers, inter-
mittent driving-means for said shaft operat-
ing to partially turn the carriers at intervals

15 to aline longitudinal series of the holders
with the feed and delivery-ends of the tank,
a rod supported in bearings on said tank to
be reciprocated lengthwise, pusher-fingers
depending at intervals from said rod into

20 the path of boxes on said alining holders, a
vertical rock-shaft having a crank-connec-
tion with said rod, a rack-and-pinion drive
for said rock-shaft, and a rotatably support-
ed cam engaging with the rack and geared

25 to said driving-means, for the purpose set
forth.

9. In a pasteurizing-apparatus, the com-
bination of a tank containing a series of com-
partments for the liquid at different temper-

30 atures, a rotatable shaft extending length-
wise through the tank, a carrier in each com-
partment on said shaft, holders supported at
uniform intervals about the carriers, inter-
mittent driving-means for said shaft operat-

35 ing to partially turn the carriers at intervals
to aline longitudinal series of the holders
with the feed and delivery ends of the tank,
and a conveyer geared to said shaft at an end
of the tank and consisting of sprockets with

40 endless chains connecting them and plat-
forms at intervals on said chains on flexible
supports thereon normally maintaining the
platforms in horizontal position.

10. In a pasteurizing-apparatus, the com-
45 bination of a tank containing a series of com-
partments for the liquid at different temper-
atures, a rotatable shaft extending length-
wise through the tank, a carrier in each com-
partment on said shaft, holders supported at

50 uniform intervals about the carriers, inter-
mittent driving means for said shaft operat-
ing to partially turn the carriers at intervals
to aline longitudinal series of the holders
with the feed and delivery ends of the tank,

55 and a conveyer geared to said shaft at an end
of the tank and consisting of sprockets with
endless chains connecting them, platforms

hinged at their advance-ends to said chains
and legs pivotally connecting the opposite
ends of the platforms to said chains, for the 60
purpose set forth.

11. In a pasteurizing-apparatus, the com-
bination of a tank containing a series of com-
partments for the liquid at different tem-
peratures, a rotatable shaft extending 65
lengthwise through the tank, a carrier in
each compartment on said shaft, holders
supported at uniform intervals about the
carriers, intermittent driving-means for said
shaft operating to partially turn the carriers 70
at intervals to aline longitudinal series of the.
holders with the feed and delivery ends of
the tank, a conveyer geared to said shaft at
the receiving end of the tank to carry pack-
ages to said end and consisting of sprockets 75
with endless chains connecting them and
platforms at intervals on said chains on
flexible supports thereon normally main-
taining the platforms in horizontal position,
and a similar conveyer geared to said shaft 80
at the delivery end of the tank to carry pack-
ages away from said end, for the purpose
set forth.

12. In a pasteurizing-apparatus, the com-
bination of a tank containing a series of com- 85
partments for the liquid at different tem-
peratures, a rotatable shaft extending
lengthwise through the tank, a carrier in
each compartment on said shaft, holders
supported at uniform intervals about the 90
carriers, intermittent driving-means for
said shaft operating to partially turn the
carriers at intervals to alme, by one partial
turn, a longitudinal series of said holders
with the receiving and delivery ends of the 95
tank, and by the next-succeeding partial
turn to take said series out of such aline-
ment and thereby leave unobstructed by
such holders the path between said ends,
endless-chain conveyers geared to opposite 100
ends of said shaft respectively to carry pack-
ages toward said receiving-end and from
said delivery-end, and provided with plat-
forms at intervals, and reciprocating push-
ing devices on the tank operatively connect- 105
ed with said driving means to positively en-
gage baskets imposed on said alining holders
and platforms aiming therewith to advance
said baskets, for the purpose set forth.

JOHN T. H. PAUL.

In presence of
W. T. JONES,

R. A. SCHAEFER.

H. M. A. HARDERS.
PASTEUBIZfflG APPABATU8.

APPLICATION FILED IOV. 16, 1907.

915,765.

Patented Mar. 23, 1909.

7 SHEETS-SHEET 1.

TMK HOmKI* MTCJCS COS WASHIMOTOM. P. C.

915,765.

H. M. A. HARDERS.

PASTEURIZING APPARATUS.
APPLIOATIOS PILED HOV. 18, 1907.

Patented Mar. 23, 1909.

7 SHEETS-SHEET 3.

JLtiomeytf ,

915,765.

E. M. A. HARDERS.
PASTEUBIZIHG APPABATUS.

APPLICATION FILED HOV. 16, 1907.

Patented Mar. 23, 1909.

7 SHEETS-SHEET 3.

UTS*, eo. vAMr/Marbw. . e

H. M. A. HARDERS.

PASTEDBIZINa APPABATUS.

APPLIOATI01T FILED 50V. 16, 1907.

915,765.

Patented Mar. 23, 1909.

7 BKEETS-SHEET 4.

* ) hdW ir""

915,765,

H. M. A. HARDERS.

PASTEOEIZING APPABATUS.

APPLICATION FILED HOT. 16, 1907.

Patented Mar. 23, 1909.

7 SHEETS-SHEET 6.

CL.

Ht MOMK'S *STt*3 CO.. '

915,765.

H. M. A. HARDERS.
PASTEUBIZHTG APPARATUS.

APPLIOATIOH FILED HOT. 16, 1907.

Patented Mar. 23, 1909.

7 SHEETS-SHEET 6.

*, 0| rarcnc*. NIOTO. .

915,765.

H. M. A. HARDERS.

PASTEURIZING APPARATUS.

APPLIOATIOH FILED HOV. 16, 1907.

Patented Mar. 23, 1909.

T SHEETS SHEET 7.

J^nventor;

THE WOTWIS rtTfKS CO.. WASHINGTON. D. C.

UNITED STATES PATENT OFFICE.

HARTWIG M. A. HARDERS, OF MILWAUKEE, WISCONSIN, ASSIGNOR OF ONE-HALF TO GUSTAV
C. BECHERER, OF MILWAUKEE, WISCONSIN.

PASTEURIZING APPARATUS.

No. 915,765.

Specification of Letters Patent. Patented March 23, 1909.

Application filed November 16, 1907. Serial No. 402,435.

To all whom it may concern:

Be it known that I, HARTWIG M. A. HAR-
DERS, a citizen of the United States, residing
at Milwaukee, in the county of Milwaukee
5 and State of Wisconsin, have invented cer-
tain new and useful Improvements in Pas-
teurizing Apparatus, of which the follow-
ing is a specification, reference being had to
the accompanying drawing, forming a part

10 thereof.

This invention relates more particularly
to apparatus for successively subjecting bot-
tled beverages and the like, such as beer, to
a pasteurizing bath. Its main objects are

15 to facilitate and expedite the operations of
handling and pasteurizing bottled beverages
such as beer, in such a manner that they
may be conveniently delivered from a bottle
filling machine directly to the pasteurizing

20 apparatus, and in turn delivered directly
from the pasteurizing apparatus to a labeling
machine; to gradually raise the bottles and
their contents to a pasteurizing tempera-
ture, then hold them at that temperature

25 lor the requisite period to secure the desired
result, and finally reduce their temperature
gradually before they are delivered from the
apparatus; to perform the pasteurizing
operations automatically without special

30 care on the part of operators or attendants ;
and generally to improve the construction
and operation of apparatus of this class.

It consists in certain novel features of con-
struction and in the peculiar arrangement

35 and combinations of parts as hereinafter
particularly described and pointed out in
the claims.

In the accompanying drawing like char-
acters designate the same parts in the sev-

40 era! figures.

Figure 1 is a vertical longitudinal section
on the line 1 1, Fig. 2, of apparatus embody-
ing the invention; Fig. 2 is a plan view and
partial horizontal section on the line 2 2,

45 Fig. 1 of the apparatus, the cover or top of
the tanks or casing being removed; Fig. 3 is
an end elevation on an enlarged scale as
viewed from the left relative to Figs. 1 and
2 : Fig. 4 is an enlarged vertical cross section

50 through the pasteurizing compartment or
tank, on the line 4 4, Figs. 1 and 2 ; Fig. 5 is
an enlarged side elevation and vertical longi-
tudinal section on the line 5 5, Fig. 3, show-
ing the driving mechanism and the delivery

or cooling compartment or tank; Fig. 6 is a 55
detail view of a part of the driving gearing;
Figs. 7 and 8 are plan views on an enlarged
scale of the right and left portions respec-
tively of the machine as shown in Fig. 2, cer-
tain parts being omitted for the sake of 60
greater clearness and Fig. 9 is a side eleva-
tion showing in detail a portion of the feed
bar and its guides at the delivery end of the
apparatus.

The apparatus comprises three tanks or 65
compartments, a, b and c, in the present
case, three separate tanks made of boiler
plate or heavy sheet metal and arranged
side by side with spaces between them.
Each tank or compartment is provided with 70
a rotary carrier comprising a pair of spoke-
less wheels d connected by cross rods e and
having open-ended racks or frames pivotally
suspended on said rods. Each rack or
frame consists of two yokes or end pieces/, 75
a pair of parallel track rails g secured to the
inwardly bent lower ends of the yokes or
end pieces /, and guides h attached to the
sides of said yokes above and parallel with
the rails g. The wheels d of each carrier 80
run upon and are supported by flanged
rollers i, which are mounted on the sides of
the associated tank or compartment. The
several carriers extend above the tops of the
tanks so that the rails g of the uppermost 85
row of racks will be above the sides of the
tanks in position to receive bottle crates or
trays and discharge the same through open-
ings at the ends of the apparatus. The
tanks are closed at the top over the carriers 90
by a cover or hood which has openings in
the ends normally closed by swinging doors
j and j', and is preferably made with remov-
able sections k over the several tanks. The
carriers are turned simultaneously and their 95
racks are held in line by pinions I meshing
with racks m on the wheels d and mounted
on a common driving shaft n running length-
wise of the apparatus through the several
tanks or compartments. 100

At the ends of the apparatus and between
the tanks, stationary track rails g' and
guides h' are arranged to aline respectively
with the rails g and guides h of each row of
racks as they are brought opposite the doors 105
j and j'.

The bottles containing the beverage to be
pasteurized are placed in trays or racks o, as

915,766

shown in Fig. 3, and these trays or crates
are placed one after another on the rails b'
next to the feed door j over the tank a.

To return empty trays or crates from the
5 delivery end to the receiving end of the ap-
paratus, track rails g" and guides h" are
provided above the hood or covet, as shown
in Figs. 1, 3 and 4, the ends of these return
rails and guides being preferably inclined

10 downwardly as shown in Fig. 1. The track
rails are provided at intervals with rollers p
to facilitate the movement of the bottle
trays or crates thereon.

To automatically feed the loaded trays or

15 crates into the apparatus, to transfer them
from one carrier to the next, and to dis-
charge them from the last carrier at the
proper times, a reciprocating feed bar q
passes lengthwise through the apparatus be-

20 tween, parallel with and a little below the
track rails g'. This bar is provided at in-
tervals with pivoted dogs r, which fold or
swing from ah upright position toward the
delivery end of the apparatus, and are held

25 normally in an upright position against
their lateral tail pieces r' by springs s. At
the delivery end of the machine the bar q is
bent downwardly and provided at its lower
end with roller guides t, which run on a hori-

30 zontal guide rail u parallel with said bar, as
shown in detail in Fig. 9. For intermit-
tently moving the bar q back and forth the
distance required to carry the bottle trays
or crates into the apparatus, transfer them

35 from one carrier to another, and finally dis-
charge them at the delivery end of the ap-
paratus, a link belt v provided with a tooth
w, is mounted on sprocket wheels x, parallel
with said bar, which is provided with lugs //

40 and z in the path of the tooth w.

The rotary bottle carriers are intermit-
tently turned a distance corresponding with
the distance between adjacent rows of racks,
by a mutilated gear 2, which meshes with a

45 pinion 3 on the shaft n, and the link belt v is
intermittently turned the distance of one
complete circuit while the rotary carriers are
at rest by a similar mutilated gear 4, which
meshes with a pinion 5 on a shaft connected

50 by bevel gears 6 and 7, as shown in Figs. 2,
3, and 8, with the shaft of one of the sprocket
wheels x. The gears 2 and 4 are fixed on a
shaft parallel with the shaft n and provided
with a worm gear 8 meshing with a worm 9

55 on a transverse shaft which is provided with
a pulley 10, as shown in Figs. 3 and 5. As
shown in Figs. 2, 3, 5, 6, 7 and 8, each of the
pinions 3 and 5 is associated with a shoe 1 1 ,
having a fixed relation thereto and adapted

60 after each complete revolution to engage
with the periphery of a flange 12 on the
driving gear and to prevent the pinion from
turning when it is not engaged by the teeth
of the driving gear. The toothed portions

65 of the two driving gears 2 and 4 are so ar-

ranged that while one pinion is being turned,
the other is held stationary.

The pulley 10 on the worm shaft may be
driven irom any convenient source of power.
As shown in Figs. 3 and 5, it is belted to a 70
pulley 13 on a shaft 14, extending across the
delivery end of the apparatus, and provided
with a driving pulley 15 and a clutch 16, op-
erated by a lever 17, for starting and stopping
the mechanism. 75

A water supply pipe 18, provided with a
valve 19, is connected with the several tanks
a, b and c at the bottom by branches which
are provided with valves 20. A drain pipe
21 provided with a valve 22, as shown in Fi. 80
1 , connects with one of the branches in such
a way that either the tanks a and c or the
tank b can be drained when the valve 19 is
closed, bv opening the proper valves 20 and
the valve 22. 85

The tank c is provided with an overflow
pipe 23, which prevents the water from rising
above the desired level in any of the tanks,
the tanks a and c being connected with each
other as hereinafter explained, and the mid- 90
die tank b having an overflow connection 2-1
into the tank a, as shown in Figs. 2, 4, and 7.

Each of the tanks a and c is partially di-
vided by a central vertical partition 25, par-
allel with the axis of the rotary bottle car- 95
riers, into two subdivisions, in which the
water may be maintained at different tem-
peratures. The subdivisions on the de-
scending side of the carriers are connected by
circulating pipes 26 and 27. The pipe 26 100
opens directly into the bottom of the tank a,
but has an extension 28 leading upwardly into
the tank c and terminating therein above the
lower edge of the partition 25. The pipe 27
opens at its ends into the upper parts of said 105
tanks. A constant circulation of water
through the subdivisions of the tanks a and <
with which the pipes 26 and 27 directly com-
municate, is maintained while the apparatus
is in operation, by a small propeller wheel 29 110
in the pipe 27. This wheel may be driven
from the main shaft 14 by connections sub-
stantially as shown in Figs. 2, 3, and 8. By
this means substantially the same tempera-
ture is maintained in these subdivisions of the 115
tanks a and c. The middle tank b is pro-
vided as shown in Figs. 1, 2, 7 and 8, with
steam pipes or coils 30, for heating the water
therein, and the water is agitated so as to
keep it at approximately the same tempera- 120
ture throughout the tank by a propeller
wheel 31, which may be connected with and
driven from the main shaft 14, as shown in

Figs. 2 and 8.
To rj

__ prevent the pivotally suspended racks 125
from swinging, and to hold their track rails g
in line with the stationary track rails g', ver-
tically movable shoes or plates :>2 are con-
nected with the hood or cover, as shown in
Figs. 1, 4 and 5, and are pressed downwardly 130

915,765

by springs 33 against the horizontal faces on
the upper sides of the yokes /at one or both
ends or said racks as they are brought into
line with the doors j and j'.
5 A perforated pipe 34 is arranged across the
upper part of the tank c in position to direct
a spray or stream of water against the bottles
on the ascending side of the carrier in said
tank, as indicated in Fig. 8 and is connected

10 by a pipe 35 with a branch ot the supply pipe
18, said pipe 35 being provided with a
valve 36.

The greater portion of the tanks a, b and c
may be located below the operating floor,

15 which is indicated in Figs. 1, 3 and 4 by the
lines 37.

In the operation of the apparatus the
water in the middle tank or compartment b
is heated to and maintained at a pasteurizin;;

20 temperature of about 140 F. by the steam
pipes or coils 30. The water in the sub-
divisions of the tanks or compartments a
and c on the descending side of the carriers
(indicated by arrows) is maintained at

25 about 110 F., while the water in the re-
maining subdivision of the tank a is main-
tained at about 140 F., and the water in
the remaining subdivision of the tank c is
maintained at about 88 F. Although the

30 temperatures in the different parts of the
apparatus may be varied somewhat without
materially affecting the results attained,
those above stated have been found in
practice suitable for the purpose. The

35 driving mechanism being set in motion, the
rotary carriers are intermittently turned
together in the direction indicated by ar-
rows, bringing one row of racks after another
into line with the doors j and j'. The

40 bottles containing the beverage to be pas-
teurized are taken from the filling machine
and placed in trays or crates o on the sta-
tionary track rails g' next to the receiving
tank a, the first tray or crate being placed so

45 that the dog r at the adjacent end of the
feed bar q will stand up behind it, as indi-
cated in Fig. 1, when said bar is in its normal
position. While the rotary carriers stand
at rest with a row of racks in line with the

50 doors j and j', the feed bar q is advanced by
the engagement of the tooth w on the link
belt v with the lug y on feed bar g, said belt
being driven intermittently by the mutilated
gear 4 hereinbefore described, so that the

55 tooth w makes a complete circuit at each
movement, stalling from about the point
where, it is shown in Fig. 1, clearing said lug
;/ at the limit of the advance movement
of said bar ami leaving the lug z, as shown in

bO Fig. 9, in the path of the return movement
of said tooth on the under side of the belt.
By this advance movement of the bar q, the
first tray or crate is carried into the upper-
most rack of the carrier in the tank (/,

65 opening the door j, which closes behind it.

The tooth w passing back on the under side
of the belt v, engages with the lug z and
moves the bar q back to its original position,
the dog r at its opposite end being turned
back against the tension of its spring s so as 70
to pass under the tray or crate just deposited
in the adjacent carrier. Trays or crates
filled with bottles are placed one after
another in position to oe fed into the
apparatus, as the foregoing operations are 75
repeated. After making a complete circuit
through the receiving and warming tank a,
j each tray or crate of bottles which has been
gradually raised to or approximately to a
pasteurizing temperature, is transferred au- 80
tomatically by the feed bar q into the second
carrier, wherein it makes a complete circuit
through the pasteurizing tank b and is held
for a certain period at the pasteurizing
temperature. From this carrier each tray 85
or crate of bottles is transferred in like
manner by the action of the feed bar q into
the last carrier, wherein it makes a complete
circuit through the tank c, its temperature
I being gradually lowered till it is in proper 90
' condition for delivery from the apparatus.
From the last carrier each tray or crate of
bottles is discharged upon the stationary
track rails g', opening the door j' which
closes behind it at that end of the apparatus. 95
Here the bottles are removed from the trays
or crates, and may be conveniently passed
directly to a labeling machine, thereby
avoiding, as in the feeding of the pasteurizing
apparatus directly from the bottling ma- 100
clime, unnecessary handling. The empty
trays or crates are returned to the feeding
operator upon the elevated track rails g".
As the trays or crates are transferred from
one carrier to another, and discharged from 105
the last carrier, their places are taken by
other trays or crates, which are fed into the
apparatus, advanced from one carrier to the
next, and finally discharged from the last
carrier by the action of the feed bar q and 1 10
its dogs r during every stop of the carriers.
If crates or trays of freshly filled bottles
are supplied by the feeding operator so that
a tray or crate will be fed into the apparatus
every time the carriers stop, the apparatus 115
will be kept filled, and a tray or crate will
be delivered from the apparatus at each stop
of the carriers. As the heated bottles
received into the last carrier from the
pasteurizing tank b descend in the tank c, 120
they are gradually cooled, imparting their
heat to the water in that subdivision of the
tank. Water thus heated and tending to
rise, is forced by the propeller 29 through
the pipe 27 into the upper part of the cor- 125
responding subdivision in tank a, where it
is utilized to gradually warm the cool
bottles and their contents as they descend
in that tank. The water being thus cooled
and tending to descend in this subdivision I3u

915,766

of the apparatus, is conveyed back through
the pipe 26 and its extension 28 into the
corresponding subdivision of tank c, where
it again serves to cool the bottles and their
6 contents as they descend therein.

By extending the return pipe 26 upward
in the tank c above the lower edge of the
partition 25 on the side next to that with
which the pipe 27 is connected, the water in

10 the subdivision on the opposite side of said
partition is kept cooler. As the bottles as-
cend in tank c, they are subjected to sprays
or jets of fresh cool water from the pipe 34,
the supply of such water being regulated by

16 the valve 36, so that the bottles and their
contents as they are delivered from the appa-
ratus, will have the desired temperature.

The apparatus as herein shown and de-
scribed may be used to advantage for soaking,

20 cleansing and sterilizing bottles or the like

. r.nd sterilizing the contents of bottles, or

the like, as well as for pasteurizing. Various

modifications in the details of construction

and arrangement of parts of the apparatus

25 in<> v l)e made without materially affecting its

mode of operation and without departing

from the principle and scope of the invention.

I claim:

1 . In a pasteurizing apparatus, the combi-

30 nation of a tank, an open-center rotary car-
rier mounted in said tank and provided with
ways parallel with its axis, stationary ways
arranged to aline with the ways on the upper
side of the carrier at opposite ends thereof,

35 a reciprocating feed bar passing through said
carrier parallel with its ways and provided
with dogs which are adapted to engage with
bottle-trays or crates and move them on said
ways into and out of the carrier, and means

40 for intermittently turning said carrier, sub-
stantially as described.

'2. In a pasteurizing apparatus, the combi-
nation of a plurality of tanks or compart-
ments, open-center rotary carriers mounted

16 coaxilly in said tanks or compartments and
provided with ways parallel with the axis of
the carriers, stationary ways arranged to
aline with the ways on the upper side of the
carriers at opposite ends thereof, a recipro-

50 eating feed bar passing through the several
carriers parallel with their axes and provided
at intervals with dogs for moving bottle-
crates on said ways into and out of the appa-
ratus and from one carrier into another, and

55 means for intermittently turning said car-
riers, substantially as described.

:>. In pasteurizing apparatus, the combi-
nation of a tank, rollers mounted on opposite
sides of said tank, an open-center rotary car-

UO rier mounted on said rollers, ways pivotally
hung on said carrier parallel with its axis,
means for intermittently turning said carrier,
stationary ways arranged to aline with the
ways on the upper side of the carrier at oppo-

65 site ends thereof, and a reciprocating bar

' passing through said carrier^ parallel with
said ways and provided with means for mov-

i ing bottle-trays or crates on said ways into
and out of the carrier, substantially as de-
scribed. 70

4. In pasteurizing apparatus, the combi-
nation of a plurality of tanks or compart-
ments arranged side by side, rollers mounted

j on opposite sides of said tanks or compart- _.
ments, open-center rotary carriers mounted
coaxially in the several tanks or compart-
ments on said rollers, ways pivotally hung
on each of said carriers parallel with its axis,
stationary ways arranged to aline with the
ways on the upper side of the carriers be- 80
tween them and at the ends of the appa-

! ratus, means for intermittently turning said

j carriers together, and a reciprocating bar pass-
ing through the several carriers parallel with
said ways and provided witli means for en- 85
gaging and moving bottle-trays or crates on

I said ways into and out of the apparatus and
from one carrier into another, substantially
as described.

5. In pasteurizing apparatus, the combi- 90
nation of a tank, a carrier rotatably mounted
therein, open-ended frames pivotally sus-
pended on said carrier and provided with
ways parallel with its axis, stationary ways
arranged to aline with the ways on the upper 95
side of the carrier at opposite ends thereof,
said carrier being open at the ends between
the stationary ways and the ends of said
frames, means for holding each frame on the
upper side of the carrier motionless with its 100
ways in alinement with the stationary ways,
means for intermittently turning said car-
rier, and means for automatically moving
bottle trays or crates upon said ways into
and out of the first ami last carriers and from 105
one carrier into another, substantially as de-
scribed .

6. In pasteurizing apparatus, the combi-
nation of a tank, an open-center carrier
rotatably mounted therein, frames pivotally 110
suspended on said carrier and provided with
ways parallel with its axis, stationary ways
arranged to aline with the ways on the upper
side of the carrier at opposite ends thereof, a
reciprocating bar passing through said car- 115

I rier parallel with said ways and provided
with means for moving bottle-trays or
crates upon said ways into and out of said
carrier, and mechanism for intermittently
turning said carrier and alternately moving 120
said bar back and forth, comprising a pair
of mutilated gears, pinions meshing there-
with and locking shoes connected with the
pinions and fitting curved rims or flanges on
the toothless portions of the gears, said 125
gears being arranged to turn said pinions
alternately, substantially as described.

7. In pasteurizing apparatus, the combi-
; nation of a tank, an open-center carrier

rotatably mounted therein and provided 130

915,768

with ways parallel with its axis, stationary
ways arranged to aline with the ways in the
upper part of the carrier at opposite ends
thereof, means for intermittently turning
5 said carrier, a reciprocating bar passing
through said carrier parallel with said ways
and provided with means for moving bottle-
trays or crates on said ways into and out of
the carrier, sprocket wheels, a link belt

10 mounted on said sprocket wheels parallel
with said bar and provided with a tooth
adapted by engagement with lugs on said
bar to move the same back and forth, and
means for intermittently turning said sprocket

15 wheels, substantially as described.

8. In pasteurizing apparatus, the combi-
nation of a tank provided on opposite sides
with rollers, a carrier comprising spokeless
wheels mounted on said rollers and con-

20 nected by cross rods, frames pivotally sus-
pended from said cross rods and having
ways parallel therewith, one of said wheels
having a circular rack or gear, a driving
shaft parallel with the axis of said carrier

25 and provided with a pinion meshing with
said gear, means for intermittently turning
said shaft, and stationary ways arranged to
aline with the ways of said frames in the
upper part of the carrier at opposite ends

30 thereof, substantially as described.

9. In pasteurizing apparatus, the combi-
nation of a plurality of tanks or compart-
ments having rollers mounted on opposite
sides thereof and coaxial rotary carriers

35 mounted on said rollers and each comprising
a pair of spokeless wheels connected by
cross rods, and a circular rack or gear, a
driving shaft provided with pillions meshing
with said racks or gears, means for turning

40 said shaft intermittently, frames pivotally
suspended from said cross rods and having
ways parallel therewith, stationary ways
arranged to aline with the ways of said
frames in the upper part of the carriers at

45 opposite ends thereof, and means for moving
bottle trays or crates on said ways into and
out of the first and last carriers and from
one carrier into another, substantially as
described.

50 ](). In pasteurizing apparatus, the combi-
nation of a tank, a rotary carrier mounted
therein, stationary ways arranged above and
at the ends of said tank parallel with the
axis of the carrier, stationary guides ar-

55 ranged at the sides of, above and parallel
with said ways, racks pivotally suspended
in said carrier and having ways and guides
parallel with its axis and arranged to be
brought on the upper side of the carrier into

60 alineinent with the stationary ways and
guides, the ends of the racks and the ends
of the carrier being open and means for in-
termittently turning said carrier, substan-
tially as described.

05 11. In pasteurizing apparatus, the combi-

nation of a plurality of tanks, coaxial open-
center carriers rotatably mounted in said
tanks, stationway ways and side guides ar-
ranged between and at the outer ends of said
tanks parallel with the axis of the carriers, 70
frames pivotally suspended in said carriers
and having ways and side guides parallel
with their axis and arranged to be brought
into alineinent on the upper side of the car-
riers with the stationary ways arid guides, 75
means for intermittently turning said car-
riers, and means for automatically moving
bottle trays or crates on said ways into and
out of the first and last carriers and from one
carrier into another, substantially as de- 80
scribed.

12. In pasteurizing apparatus, the combi-
nation of a plurality of tanks, coaxial open-
center carriers rotatably mounted therein,
stationary ways located above and at the 85
ends of the tanks parallel with the axis of the
carriers, frames pivotally suspended in the
carriers and having ways arranged to be
brought on the upper side of the carriers into
line with the stationary ways, return ways 90
extending over the carriers from one end of
the apparatus to the other, means for inter-
mittently turning said carriers, and a recip-
rocating bar passing through the carriers and
provided with means for moving bottle 95
trays or crates on said ways into and out of
the apparatus and from one carrier into an-
other, substantially as described.

13. In pasteurizing apparatus, the combi-
nation of three tanks arranged side by side, 100
open-center carriers rotatably mounted in
said tanks, vertical partitions extending
through the carriers in the two outer tanks,
circulating pipes connecting the outer tanks

on one side of said partitions, means for 15
heating liquid contained in the middle tank,
stationary ways located above and at the
ends of the tanks parallel with the axis of the
carriers, frames suspended on the carriers
and having ways arranged to be brought on H
the upper side of the carrier into line with the
stationary ways, means for intermittently
turning said carriers, and a reciprocating bar
passing through the several carriers parallel
with said ways and provided with means for H*>
moving bottle trays or crates thereon into
and put of the apparatus and from one car-
rier into another, substantially as described.

14. In pasteurizing apparatus, the combi-
nation of three tanks arranged side by side, 120
rotary carriers mounted in said tanks and
provided with supporting frames for bottle
trays or crates, the carriers in the two outer
tanks being open through the center, means

for turning said carriers, vertical partitions 125
extending through the carriers in the two
outer tanks, circulating pipes connecting
said outer tanks on one side of said parti-
tions, one of said pipes communicating with
the upper parts of said tanks and the other I3o

615,765

pipe leading from the lower part of the first
tank and opening into the other tank above
the lower edge or the partition therein, and
means for heating liquid contained in the
5 middle tank, substantially as described.

15. In pasteurizing apparatus, the combi-
nation of a number of tanks arranged side by
side, rotary carriers mounted in said tanks and
provided with supporting frames for bottle

10 trays or crates, the carriers in the two outer
tanks being open through the center, means
for turning said carriers, vertical partitions
extending through the carriers in the two
outer tanks, circulating pipes connecting said

15 outer tanks on one side of said partitions,
one of said pipes communicating with the
upper parts of said tanks and the other pipe
leading from the lower part of the first tank
into the other tank, means for heating liquid

20 contained in the middle tank, a spray or jet
pipe arranged in the upper part of the last
tank to direct cool water toward the ascend-
ing side of the carrier therein and an over-
flow connection leading out of one of the

25 outer tanks, substantially as described.

16. In pasteurizing apparatus, the combi-
nation of a number of tanks, rotary carriers
mounted in said tanks and provided with
supporting frames for bottle trays or crates,

30 the two outer carriers being open through
the center, means for turning said carriers,
vertical partitions extending through the
carriers in the two outer tanks, circulating
pipes connecting said outer tanks on one

35 side of said partitions, means for heating liq-
uid contained in the middle tank, a spray or
jet pipe arranged in the upper part of 'the
last tank to direct cool water toward the as-
cending side of the carrier therein, and an

40 overflow from said tank, substantially as de-
scribed.

17. In pasteurizing apparatus, the combi-
nation of a number of tanks arranged side
by side, rotary carriers mounted therein and

45 provided with supporting frames for bottle-
trays or crates, the two outer carriers being
open tlirough the center, means for turning
said carriers, vertical partitions extending
through the carriers in the two outer tanks,

50 circulating pipes connecting said outer
tanks on one_ side of said partitions, means
for heating liquid contained in the middle
tank, and a water supply pipe and a drain
pipe haying valve controlled branch connec-

55 tions with the lower parts of said tanks, sub-
stantially as described.

18. In pasteurizing apparatus, the combi-
nation of a number of tanks arranged side
by side, endless carriers rotatably mounted

60 in said tanks and having supports for bottle
trays or crates, the two outer carriers being
open through the center, a vertical partition
extending through the carrier in each outer
tank and forming subdivisions which com-

65 municate with each other at the bottom,

circulating connections between said subdi-
visions on the descending side of the car-
riers, means for heating liquid contained in
the middle tank, means for turning said car-
riers, and means for feeding bottle trays or 70
crates into and discharging them from the
apparatus, substantially as described.

19. In pasteurizing apparatus, the combi-
nation of a number of tanks arranged side
by side, endless bottle carriers movably 75
mounted in said tanks and provided" with
supports for bottle trays or crates, a parti-
tion extending through the carrier in each
outer tank and forming subdivisions which
communicate with each other at the bottom, 80
circulating connections between said subdi-
visions on the descending side of the car-
riers, means for heating liquid contained in
the middle tank, a cool water supply con-
nection leading into the upper part of the 85
subdivision of the last tank 011 the ascending
side of the carriers, an overflow leading out

of the lower part or the last tank, means for
turning said carriers, and means for feeding
bottle trays or crates into and discharging 9u
them from the apparatus, substantially us
described.

20. The combination of a tank, an open
center endless carrier mounted in said tank
and provided with transverse horizontal 95
ways, stationary ways arranged to almr
with the ways in the upper part of the car-
rier at the ends thereof, a reciprocating feed
bar passing through said carrier parallel
with its ways and provided with a dog adapt- 100
ed to move bottle trays or crates on said
ways into and out of the carrier, and means

for intermittently turning said carrier, sub-
stantially as described.

21. The combination of a tank, an open 105
center rotary carrier, open-ended frames
pivotally suspended in said carrier parallel
with its axis, and stationary ways arranged

to aline with said frames in the upper part

of the carrier at opposite ends thereof, sub- HO

stantially as described.

22. The combination of a tank, an endless
carrier mounted therein and open at tin-
ends, open-ended transverse frames pivot-
ally suspended in said carrier, stationary 115
ways arranged to aline with said frames in
the upper part of the carrier at opposite
ends thereof, a reciprocating bar passing
through said carrier parallel with said ways
and provided with a dog for moving bottle 120
trays or crates on said ways into and out of
the frames in said carrier, and means for in-
termittently turning said carrier, substan-
tially as described.

In witness whereof I hereto affix my sig- 125
nature in presence of two witnesses.

IIARTWIG M. A. 1IARDKRS.
Witnesses :

CHAS. L. Goss,
ALICE E. Goss.

I OAAa-uLAxAJL^

334,

W. WENZEL.
APPARATUS FOR PASTEURIZING AND COOLING BEER.

APPLIOATIOH FILET) JULY 8, 1908.

934,377. Patented Sept. 14, 1909.

3 SHEETS-SHEET 1.

W. WENZEL.
APPARATUS FOE PASTEURIZING AND COOLING BEER.

APPLIOATIOH FILED JULY 8, 1908.

Patented Sept. 14. 1909.

3 SHEETS-SHEET 2.

W. WENZEL.
APPABATDS TOE PA8TEDEIZING AND COOLING BEER.

APPLICATION TILED JULY 8, 1908.

934,377. Patented Sept. 14, 1909.

3 SHEETS-SHEET 3.

UNITED STATES PATENT OFFICE.

WILLIAM WENZEL, OF APPLETON, WISCONSIN.
APPARATUS FOR PASTEURIZING AND COOLING BEER.

Specification of Letters Patent. Till <>llt<><l St'|)t. 1 4," l!M)9.

Application filed July 8. 1908. Serial No. 442.480.

To all whom it may concern:

Be it known (hut I, WIU.I.VM \\'r,sy.i:i.. .1
citizen of the United State.-, residing at Ap-
pleton, in the county of Outagamie and
r State of Wisconsin, have invented new and
useful Improvements in Apparatus for Pas-
teurizing and Cooling Beer, of which (lie fol-
lowing is a specification.

This invention relates lo an apparatus for

1C pasteurizing and cooling beer in bodies and
aims to provide an apparatus of Mich class
with means in a manner as hereinafter set
forth whereby the beer in- the bottles will be
subjected to u circulating inediiim of pro-
it gressively increasing temperature until the
desired temperature is reached, (hen main-
taining such circulating medium at such
temperature a predetermined period of time
until the pasteurization is completed, after

20 which the pasteurized Ix'er is cooled by sub-
jecting it (a a circulating medium of gradu-
ally decreasing temperature until the cooling
step is completed.

Further objects of the invention are lo

2 provide an apparatus of (he class referred to
which shall be simple in its construction,
strong, durable, efficient in its use. conven-
iently operated, readily , set up, and com par--
alively'mexpensive to manufacture.

30 With tlie foregoing and other objects in
view the invention consists of the novel con-
struction, combination and arran"einent of
parts hereinafter more specifically described
and illustrated in the accompanying draw

35 ings wherein i* showii the preferred embodi-
ment of the invention, but it is to be under
st<xxl that changes, variations and modifica-
tions can be resorted to which rouic within
the scope of the claims hereunto appended.

40 In the drawings: Figure 1 is a longitudi-
nal sectional view of a pasleiirixing appara-
tus hi accordance with (his inrentftm, I he
section being taken on the lint- 11 of Fig.
15. Fig. 2 is an end view in elevation. Fig.

45 :! is a plan broken away. Fig. 4 is a trans-
verse section on the line 4 4 of Fig. :!. Fi;;.
ti is a sectional plan on the line .">- -5 of Fig.
J, and Figs. and 7 are respectively a side
elevation and an end view partly in section

50 of a convenient form of crate or basket for
supporting the bottles containing the beer
within the apparatus.

Referring to the, draw ings by reference char-
acters, 1 denotes a tank having a hinged top

55 '2 and in which is adapted to !>< mounted a
basket 3 carrying bottles I containing tl'e

liquid to be pasteurized. The pasteurizing.

medium is water having the temperature
thereof progressively increasing, while the
cooling medium is water having the tuiuper-
alure thereof gradually decreasing. Tho-ref-
erence character ."> denotes a water feed pipe
comnmiiicaiing with a water supply and
provided with a cut-oil' 0. The reference
character I denotes a steam feed pipe com-
nmnicaling with the steam supply and
formed with a cut-off 8. Arranged within
the tank 1 at the top thereof is a plurality
of combined tvaler supply and draw - ott
pipes i), 10 each of which is formed with a.
series of orifices ft for supplying or with-
drawing the water from the top of tle taiik.
The pipe S) at each end is bent in a vertical
ana nner as at 1- and the up-turned ends 12
of the said pipe SI are connected to the trans-
versely extending branch pipes 13 by the
T-couplings 14. The branch pipes 13 at one
end each depend downwardly as at 15 and"
the said depending ends 15 terminate in a
pipe 10. The other end of each of the pipes
18 is benl downwardly as at 10 and termi-
nates in a longitudinally extending conduct-
ing pipe IT. The latter is connected to the
straps 18 which are lixed lo the cover -2 and
constitutes the pivot for the cover -2. Stops
or collars 1!) are carried by the coyer 2 in
which the pipe IT pivots and the pipe 17 is
svv ivelly connected as at -0 lo a branch pipe
21 and by such an arrangement the raising
and lowering of I he cover '2 can be had when
occasion >o requires. The depending por-
tions l"> of the pipe l;3 extent! through the
cover 2 and the upwardly extending por-
tion* !'_' of the pipe !> project through the
cover -2. j!v such an arrangement when the
cover '2 is' raise
carried

when the cover -2 is lowered. The branch
pipe 21 communicates with a coupling pipe
22. The latter opens at one end into a coup-
ling 23 which communicates with the water
feed pipe ."> and at its other end opens into a
coupling 21: which communicates with a ver-
tically extending conducting pipe 25. The
pipe ~2'2 embodies a vertically! extending por-
tion and an upper and a lower angularly
disposed portion, the upper portion extend-
ing at an angle with respect to I lie lower
portion and said {owcr portion is of greater
length than said upper portion and is pro-
videil with (he cut-offs 20, '21. Intermedia!*
the lower portion of (he pipe 22 a .suction

is' raised the pipes :. 10 and 13 are
therewith and a like action is had

934,377

pipe 27" communicates therewith anJ with a
- pump 28 driven by a pulley 29 connected
with the prime mover, not shown.

The outlet pipe for the pump 28 is indi-
5 cated by the reference character 30 which
communicates with a branch pipe 31 project-
ing from the coupling 23 and having a cut-
oft 34. A branch pipe 35 having a cut-off 30
communicates at one end with the outlet
10 pipe 30 and with a coupling 37 in which
opens the feed steam pipe. A brunch pipe

38 opens at one end into the coupling 37 and
at its upper end in the coupling 24. The
conducting pipe 3 which communicates

10 with the coupling 24 has its lower end as at

39 bent in an angular manner and opens iiito
a transversely extending branch pipe 40
which terminates at each end in a longi-
tudinally extending combined water supply

20 and draw-oil: 1 , pipe. These pipes are indi-
cated by the reference characters 41 and 42
and each provided with a series of orifices
43. Each of the pipes 41, 42 terminates at
its inner end in a transversely extending

25 branch pipe. These branch pipes are indi-
cated by the reference characters 44, 45,
each of which opens into a longitudinally
extending combined water supply and draw-
oft pipe. These latter pipes are indicated by

:sO the reference characters 45% 40 and are posi-
tioned in parallelism with respect to the
pipes 41, 42. The pipes 45", 40 at their outer
ends are bent outwardly as at 47 and each of
said bent ends 47 opens into a branch pipe

35 48 and these pipes 48 communicate with the
conducting pipe 25.

The pipes 41, 42 and 45 :i . 4(i are arranged
in clone proximity to the bottom 4!) of the
lank 1, and terminate at one end at a point.

40 removed from the side wall .">() of the tunic 1
and at their other ends extend through the
side wall 5] of the tank 1. The branch pipes
40, Ib an; arranged exteriorly of the wall
51 and the same is true of me conducting

45 pipe 25.

Surrounding the tank 1 exteriorly thereof

is a conducting pipe 52 for the.. over-flow and

-which communicates with the interior of

(ho tank I through the medium of a series

50 of outlet pi pe* 53, these hitler extending and
opening iufo the lank 1 at. a point below the
ccnli-r thereof. The pipe 52 is common to all
the. outlet pipes 53* a nil opens into a stand
pipe formed of a stationary -ection 54 and a

uv shiflable section 55. The. latter has eom-
niiMiicaling with the top thereof a discharge
pipe 5(1. The section 54 of the stand pipe is
provided with a packing box 57 in which is
arranged a .ciland 5S. Through the hitler

UO extend.-, the sertion 55. The section .V> is
veiiically adjusted through the medium of
the iever 51; pivoted to the wall 50 as at 00
provided with a handle <il and connected to
the section 55 by the link 02. By providing

GJ au adjustable xtand pipe it is evident that i

the depth of the body of water within the
lank 1 can be regulated. The stand pipe
and its connections constitute what may be
termed a water gage.

The crates, rack^ or receptacles 3 are
mounted upon the supports 03 and provided
with a bail 04 whereby the crate, rack or re-
ceptacle can be removed and positioned in
the tank 1 when occasion so requiren The
pump 2 is mounted upon a laterally extend-
ing bracket 05 which projects from and- is se-
ciired to the wall 51.

The pipes !>. 10 are positioned the desired
distance apart so that the water will be
drawn from or discharged at different, points
at the top of the tank and the same is true
of the pipes I!, 42. This arrangement of
perforated pipes facilitates the circulation
of the pasteurizing medium which by way of
example is heated water and the cooling
medium which by wav of example is water
gradually decreasing in temperature.

The operation of the apparatus is as fol-
lows: It will be stated that after the crates
or receptacles containing the bottles filled
with liecr are positioned in the tank, the
tank is completely filled with water of suit-
alile temperature through the medium of the
pi pen 5. 2:.'. 17 and 13 and !) and 10. During
the filling of the tank with water, the cut-offs
27 and 31 are closed. It will be assumed
that the tank ha> been filled with water, the
ciil -off is 'hen'closcd. the cut-off 27 opened,
the cut-off 34 remaining closed, the cut-off
30 opened and the cut-off 8 opened, where-
by steam i> admitted to the conducting pipe
25. The pump 28 is operated and by such
action water is drawn from the top of the
body of water within the tank 1. The water
passes from the tank 1 oul through the pipes
9, 10, 13, 17, 21, 27*, through the pump, pipes
30, 35, into the branch pipe 38. At this
point the steam entering the branch 38 will
increase the temperature of the water. The
heated water is conducted through the pipe
25 and discharged into the bottom of the
lank through the medium of the pipes 41,
42. and the connections between said pipes
and the conducting pipe 25. This forced
mechanical circulation, i. c. drawing the
water from' the top and reentering"' it into
the tank at the bottom will cause the water
to have the. .temperature progressively in-
creased, owing to the supply of steam to the.
brunch 3,H. After the water has been heated I
to a desired "temperature, it is maintained at
such a temperature for a predetermined
period (<>' complete the pasteuri/ation of this
beer and when it has been determined thai
the pu:-lcui i/.;it inn has been completed, or at l
any time as may be desired Hie steam supply
is shut oil' by closing the cut-off 8. The cut-
offs 27 and 30 are also closed and (he cut-oil's
'JO, 3-1 and opened, the operation of I he !
pump is rcver.-ed and the water is Jraxui

934,377

from the bottom of the tank and rcentered
into (hi 1 (auk at the lop, the water passing
' out through the pipes 41. -i'2, and the con-
nections therebetween and the conducting
o pipe i!"). From ihere the water passes
through the lower portion of the pipe -2~2 and
into the pump, then up through the pipe >()
into the branch -51 where, it is admixed with
(he cold water entering through the pipe 5,

IK consequently decreasing (he temperature' of
(lie water drawn from the bottom of the
tank 1. From (lie branch -\l, the water
passes into the vertical portion of (lie pipe
22, thence into the, pipe 17, from there into

15 the pipe-; IS, and .discharged in the tank
through the perforated pipes 9, 10. This
action is continued until the cooling opera-
tion has been completed. The circulation
of water in (he manner as staled >\ill cause

20 the water to assume a gradually decreasing
temperature on i(- way from the bottom to
the top of the lank, owing to the admixing
with the wsiler <u" 1 he cold water entering
through (he pipe 5. The overflow is dis-

25 charged through the outlets ;>:j. common con-
ducting pipe '>. the stand pipe w. Mi com-
municates with the pipe 'r2 and the discharge
pipe ;"{). After the cooling operation has
been completed, the crate or reeeptable with

; / I he Ixittles of !>C;T which have been operated
on are removed 'in a known manner from the
lank and another lot of bottles containing
beer placed in the tank ro be pasteurized and
tooled.

The overflow of the cooling medium .and
heating medium is provided for by the man-
ner in which. the outlet pipes 53 communicate
with the interior of the tank and also with
the common conducting pipe 52, 'the latter
opening into the stand pipe. The level of
the water within the tank can be regulated
owing (o the adjustability of the stand pipe,
as will be evident, or in other words the ad-
justability of the stand pipe provides for
regulation of the discharge from the tank.

Ity setting tip the apparatus in (he man-
ner as hereinbefore described, it will be evi-
dent that the suction of the pump through
the perforated pipes taking the water from

50 all parts of the tank and after heating it
forcing it into the bottom embodies several
distinct principles, first, circulation by suc-
tion at the top. thereby also lifting the ent'er-
ir:;' hented water from the bottom, second.

56 tb's natural circulation caused by' the rising
of the heated water, and third the circula-
tion by forcing the heated water into the
tank by the pump which is aided by the
: ising of the heated water and the lifting

!iO uf the heated water by suction, fn ref-
erence to the cooling, it will be said that
(he hot water is drawn from all parts of the
liottow of the tank and forced into the,top
of tlie tank through (lie perforated pipes, (he

' heated water prior to its entering the top [

of the tank being mixed with cold water and
as the cold water is heavier than the hot
water, it naturally gravitates to the bottom.
By the arrangement of perforated pipes,
each is supplied from both ends, giving an 70
equal distribution of water throughout the
tank and also drawing from all parts of the
tank. In causing the over-flow water to
waste at the sides of. the tank at or near
the center lines of the sides :vnd ends, three 75
distinct means of circulation during the cool-
ing process are obtained, lirst, ciiculation
caused by the natural gravitation of the
cold water to the bottom of the tank, second,
circulation caused by wasting the over-flow 80
water at the sides and ends which aids in the
gravitation of the cold water to the bottom
of the tank, and third, circulation caused by
suction at the bottom of the tank, all of
which tends to cause a rapid, uniform, 85
thorough and complete gradual cooling of
the water in all 'parts of the tank.

By setting up the apparatus in the man-
ner as hereinbefore set forth a uniform cir-
culation of the water into which the bot- 90
ties containing the beer are submerged is
obtained, whereby the l>eer will be subjected
to uniform temperatures gradually increas-
ing when' pasteurizing and- gradually de-
creasing when cooling, thereby giving each 95
bottle containing beer no matte,, where
placeu the same treatment.'

What I claim is:

1. An apparatus for pasteurizing and
cooling beer comprising a tank adapted to 100
contain a body of water in which bottles con-
taining beer are immersed, means whereby
the water can be drawn^ from the top and
forced into the bottom' of the. tank and
withdrawn from the bottoni and forced into 105
the top of the tank, means for admixing a
heating medium with the water to gradually
increase its temperature during its travel
from the top to the bottom of the tank, and
means for admixing a cooling medium with 110
(he water during its travel from the bottom

(o the toj) of the tanlj.

2. An apparatus for pasteurizing and
cooling beer comprising a tank adapted to
contain a body of water in which bottles con- 115
taining beer are immersed, means whereby
the \ya(er can be drawn from the top and
forced into the bottom of the tank and
withdra.wn from the bottom and forced into
(he top of .the tank, means for admixing a l 20
heating medium with the water to gradually
increase its temperature, during its travel
from the top to the bottom of the tank,
means for 'admixing a cooling medium with

the water during its travel from the bottom 1 2S
to the top of the tank, ami means for dis-
charging the surplus water from the tank.

3. An apparatus for' pasteurizing and
(tooling beer comprising a tank adapted to
contain a iRxly of water in which bottles con- I 30

934,377

taining beer are immersed, means whereby
the water can he drawn from the top and
forced into the bottom of the tank and
withdrawn from the bottom and forced into
5 the top of the tank, means for admixing a
heating medium with the water to gradually
increase its temperature during its travel
from the top to the bottom of the tank,
means for admixing a cooling medium with
10 the water during its travel from the bottom
to the top of the tank, and a regulalable
means for discharging the surplus water
from the tank.

4. An apparatus for pasteurizing and
15 cooling beer comprising a tank adapted to

contain a body of water in which bottles
containing beer are immersed, means where-
by the water can be drawn from the top and
forced into the bottom of the tank and

20 withdrawn from the bottom and forced into
the top of the tank, means for admixing a
heating medium with the water to gradually
increase its temperature during its. travel
from the top to the bottom of the tank,

25 means for admixing a cooling medium with
the water during its travel from the bottom
to the top of the tank, and means opening
into the tank at the sides thereof at a point
between the center and the bottom of the

3 tank for discharging the surplus water.

5. An apparatus for pasteurizing and
cooling beer comprising a tank adapted to
contain a body of water in which bottles
containing beer lire immersed, means where-

35 by the water can be drawn from the top and
forced into the bottom of the tank and
withdrawn from the bottom and forced into
the top of the tank, means for admixing a
heating medium with the water to gradually

40 increase its temperature during its travel
from the top to the bottom of the tank,
means for admixing a cooling medium with-
tlie water during its travel from the bottom
to the top of the tank, and regulatawe means

45 opening into the tank at the sides thereof at
a point between the center and the bottom
of the tank for discharging (lie surplus
water.

(>. An apparatus for pasteurizing and

50 cooling beer in bottles comprising M tank
adapted to contain a body of water iu which
the bottles containing the beer are sub-
merged, ii plurality of combined perforated
supply and draw-oil' pipes arranged in said

55 tank in proximity to the bottom (hereof, a
plurality of combined perforated supply and
draw-o!!' pipcsarranged in said lank in prox-
imity to, tile lop I hereof. !;; in i-uiniiiuiii
eating with said pipes for drawing oil I lie

111) water .-if tin lop and ivi-iiler'nitr it at the
bottom of (lie (auk wherebv a ciivnlalion of
the water is had in one direction and for
drawing oil the water a( (he bottom and re-
entering it at (lie top whereby InV circula-

G5 (ion of (])<' water is had in (he opposite di-

rection, means for admixing a heating
medium with the water while circulating in
one direction whereby the temperature of
the water is progressively increased, and
means for admixing a cooling medium with 70
the water as it is circulating in the opposite
direction whereby the temperature of tne
water is gradually decreased.

7. An apparatus for pasteurizing and cool-
ing beer in bottles comprising a tank adapted 76
to contain a body of water in which the bot-
tles containing the Iwer are submerged, a
plurality of combined perforated supply and
draw-off pipes arranged in said tank in
proximity to the bottom thereof, ^i plural- 8,0
ity of combined perforated supply and
draw-oil' pipes arranged" in said tank in
proximity to the top thereof, means com-
municating with said pipes for drawing off
the water at the top and reentering it at the 85
bottom of the tank whereby a circulation of
the water is had in one direction and for
drawing off the water at the bottom and re-
entering it at the top whereby the circula-
tion of the water is had in the opposite di- 90
rcvtinn, means for admixing a heating me-
dium with the water while circulating in
one direction whereby the temperature of
the. water is progressively increased, means
for <uiinixing a cooling medium with the 95
water as it is circulating in the opposite di-
rect' ion whereby the temperature of the
water is gradually decreased, and means at
the sides and ends of the tank for drawing
oil' the surplus water. 100

S. An apparatus for pasteurizing and cool-
ing beer in bottles comprising a tank adapted
to contain a body of water in which the bot-
tles containing the beer are submerged, a
plurality of combined perforated supply and 105
dra w-oti' pipes arranged in said tank in prox-
imity to the bottom thereof, a plurality of
combined perforated supply and draw-off
pipes arranged- in said lank in proximity to
the top thereof, means communicating with 110
said pipes for drawing off the water
at the top and rcenlering it at the
bottom of (lie tank whereby a circu-
lation of the water is had in one di-
rection and for drawing off (he water at lln
(he bottom and recnlering it at (lie top
whereby llie circulation of the water is had
in the opposite direction, means for admix-
ing a heating medium with the water while
circulating in one direction whereby the 120
temperature of the water is progressively in-
creased, means for admixing a cooling me-
dium with (he water as it is circulating in
lite opposite direction whereby the tempera-
lure of liic water is gradually decreased, and l-'> ]
ivgulrttrtblc means at the sides and cuds of
the tank for drawing off the surplus water.

i>. An apparatus for pasteurizing and cool-
in'r beer, comprising a lank adapted to con-
lain a body of wafer in which hollles'con- 130

934,377

tainiifj beer .ire Adapted to l>c subfiierged,
n plurality of combined perforated supply
and draw-off pipes arranged in said tank in
close proximity to the l)ottom thereof, a
5 cover for the tank. a plurality of perforated
combined supply and draw-off pipes carried
by Mini depending from the eo\er. a swiv-
cicii conducting pipe attached to the cover
and constituting a pivot therefor, means for

jo establishing communication between the
conduct iiii' pipe and said last mentioned
perforated pipes, a conducting pipe com-
municating with the perforated pipes at (lie
bottom of the tank, means communicating

'15 with said conducting pipes for drawing the
water off at the top of the lank and reenter-
ing the same at the bottom whereby a circu-
lation of water will 1> had in one direction
and for drawing "ff <bc water at the bottom

20 of ll) tan 1 ' ind reentering it at the top
whereuy :, irculation of the water will be
had in the opposite direction, means for ad-
mixing a heating medium with the water
while circulating in one direction whereby

25 the temperature of the water is progressively
increased, and means for admixing a cooling
medium with the water as it circulates in
the opposite direction whereby the tempera-
ture of the water is gradually decreasecl.

30 10. An apparatus, for pasteurizing and
cooling beer, comprising a tank adapted to
contain a body of water in which bottles con-
taining lx>er are adapted to be submerged.
a plurality of combined perforated supply

35 and draw-off pipes arranged in said tank in
close, proximity to the bottom thereof, a cover
for the tank, a plurality of perforated com-
bined supply and draw-off pipes carried by
and. depending from the cover, a swiveled

40 conducting pipe attached to the cover and
constituting a pivot therefor, means for es-
tablishing communication between the con-
ducting pipe and said last mentioned per-
forated pipes, a conducting pipe commimi-

45 eating with the perforated pipes at the bot-
tom of the tank, means communicating with
said conducting pipes for drawing the water
off at the top of the tank and re-entering the
same at the Dot torn whereby a circulation of

60 water will be had in one direction and for
drawing off the water at the bottom of tin-
tank and reentering it at the. top whereby a
circulation of the water will be had in the
oppo^fte direction, means for admixing a

65 heating medium with the water while circu-
lating in one direction whereby the tempera-
tii" of the water is progressively increased,
me. ins for admixing a cooling medium with
the Muter as it circulates in the opposite di-

60 reel:, .11 whereby the temperature of the water
is gradually decreased, and means communi-
cating with the sides and ends of the tank at
a point below the center thereof for discharg-
ing the surplus water.
>& li. An apparatus for pasteurizing and

cooling beer, comprising a tank adapted to
contain a body of water in which bottles con-
taining beer are adapted in be submerged, a
plurality of combined perforated supply and
draw-off pipes arranged in said tank in close 70
proximity to the bottom thereof, a cover for,
1 1 c lank, a plurality of perforated combined
supply and. draw-till '.pipes rarried by and
depending from the cover; a swiveled con-
ducting pipe attached to the cover and con 75
stituting a pivot therefor, means for estab-
lishing communication between the conduct-
ing pipe and said last-mentioned perforated
pipes, a conduct ing pipe commimicat ing with
the perforated pipes at the bottom of the so
tank, means communicating with said con-
ducting pipes for drawing the watw oil' at
the top of the tank and reentering the same
at the bottom whereby a circulation of water
will be had in one direction and for draw- 85
ing off' the water at the bottom of the tank
and reentering it at the top whereby a cir-
culation of the water Avill be had in the op-
posite direction, means for admixing a heat-
ing medium with the water while circulat- 90
ing in one direction whereby the tempera-
ture of the water is progressively increased.
means for admixing a cooling medium with
the water as it circulates in the opposite
direction whereby the temperature of the 95
water is gradually decreased, and regulat-
able means communicating with the sides
and ends of the tank at a point below the
center thereof for discharging the surplus
water. 100

12. An apparatus for pasteurizing and
cooling beer, comprising a tank adapted to
contain a body of water in which bottles
containing beer are adapted to be submerged.
a plurality of combined perforated supply 105
and draw-off pipes arranged in said tank in
close proximity to the bottom thereof, a
cover for the tank, a plurality of perforated
combined supply and draw-off pipes carried
by and depending from the cover, a swiveled HO
conducting pipe attached to the cover and
constituting^ the pivot therefor, means for
establishing communication between the son-
ducting pipe and said last mentioned oev
fora ted pTpps, a conducting pipe commiini- 115
eating wi>h the perforated pi|>es at the bot-
tom of the tank, means communicating with
said conducting pipes for drawing the water .
off nt 'he top of the tank and reentering the
same at thji- bottom whereby a circulation of 120
water will be had in one direction and for
drawing off the water at the bottom of the
tank and ree.ntering it at the top whereby a
circulation of the water will be had in the
opposite direction, means for admixing a 125
heating medium with the water while cir-
culating in one direction whereby the tem-
perature of the water is progressively in-
creased, means for' admixing a cooling
medium with the water as it circulates in the 130

034,377

opposite direction whereby the temperature ] and serving as a pivot about which said cover 2f>

may turn.

IT). An apparatus for pasteurizing and
cooling beer in bottles comprising a tank
adapted to contain a body of water in which
the bottles are to be submerged, a plurality 30
of perforated pipes depending into the

of the water is gradually decreased, a con-
ducting' pipe communicating with the sides
and ends of the tank below the center thereof
6 causing a discharge of the surplus water, and
a regiifatable stand pipe communicating with
said' conducting pipe for controlling the dis-
charge from the tank of the surplus water.

13. A pasteurizing apparatrs of the class
10 described comprising a tank, a cover mounted

pivotally thereon, circulating pipes depend-
ing from said cover and into the water con-
tained in the tank, and conducting pipe
communicating with the circulating pipes
15 carried by said cover and arranged coaxially
with (he 'latter.

14. An apparatus for pasteurizing and
cooling beer comprising a tank adapted to
contain a body of water in which the bottles

20 are to be submerged, a cover mounted pivot-
ally on the tank, circulating pipes carried by
and depending from the cover into the water
contained in the tank, and a conducting pipe
communicating with said circulating pipes

upper portion of the tank, perforated dis-
tributing pipes arranged in the bottom of
the tank, means for supplying heated water
to the perforated pipes in the bottom of the 36
tank and withdrawing water through the
perforated pipes in the top of the tank,
means for supplying a cooling medium b>
the perforated pipes in the top of the tank
and for withdrawing water through the per- 40
f orated pipes in the bottom of the tank.

In testimony whereof I have hereunto pel
my hand in presence of two subscribing wit-
nesses.

WILLIAM WENZKL.

Witnesses :

B. J. ZuEIIIjKE,

LTI PAULY.

A. A. PINDSTOFTE.
PASTEURIZING APPABATUS.

APPLICATION FILED JUNE 22, 1909.

939,162.

Patented Nov. 2, 1909.

fia - 1

*sieutf.

UNITED STATES PATENT OFFICE.

ANDERS ANDERSEN PINDSTOFTE, OF FREDERIKSBERG, NEAR COPENHAGEN,

DENMARK.

PASTEURIZING APPARATUS.

939,162. Specification of Letters Patent. Patented Xov. 2, 1909.

Original application filed October 1, 1907, Serial No. 395,390. Divided and this application filed June 22, 1909.

Serial No. S03.682.

To att whom it may concern:

Be it known that I, ANDERS ANDERSEN
PINDSTOFTE, a subject of the King of Den-
mark, residing at Frederiksberg, near Copen-
5 hagen, Denmark, have invented certain new
and useful Improvements in Pasteurizing
Apparatus, of which the following is a
specification.

The present application is a division of

10 my application Serial Xo. 39o,390, filed Octo-
ber 1, 1907, for improvements in pasteuriz-
ing apparatus.

The present invention relates to improve-
ments in pasteurizing apparatus of the kind

15 in which the bottles are placed in baskets
moving through a water reservoir of suit-
able dimensions, the bottles being gradually
heated in this reservoir to pasteurizing tem-
perature. The water is maintained at pas-

20 tenrizing temperature as long as required by
means of heat supplied to the water by suit-
able devices, the bottles afterward being
cooled by means of a cooling medium sup-
plied to the water near the place where the

25 bottles are removed from the apparatus. In
such apparatus the pasteurizing fluid is, of
course, put in motion when the baskets are
pulled or pushed through it, but this motion
is not sufficient to cause the warmer water at

30 the top to mix with the colder water at the
bottom, and therefore the temperature of
the upper water and that of the lower water
present so great differences that a pasteuriz-
ing process safe and free of breakage can-

35 not be effected in such apparatus. These
drawbacks are obviated by the present in-
vention, which has for its object to combine
the baskets with means which will produce
a perfect mixing of the upper and lower

40 layer of water during the motion of the bas-
kets, so that the temperature is practically
uniform from top to bottom of the different
parts of the apparatus.

The invention is illustrated in the accom-

46 panying drawing, in which

Figure 1 is a vertical longitudinal section
through a part of the improved apparatus.
Fig. 2 is a plan view of parts of the appara-
tus ; the suspension means of the baskets be-

50 ing omitted.

Referring to the figures, a is the bottom

of the water reservoir, and 6, c the side
walls of said reservoir. The bottles (not
shown) are placed in baskets d, which can be
made of wire-grating, plait-work, frame- 55
work or the like, permitting the pasteurizing
fluid to pass through the baskets. The bas-
kets d are suspended on transverse shafts I
(Fig. 1), provided with rollers m, running
upon rails s on the top of the side-walls of 60
the water reservoir so that the baskets can
j be moved through the water reservoir in the
I direction indicated by the arrow e. In the
| interior of each of the baskets d is arranged
a channel, which consists of two plates g and 65
h placed transversely to the side-walls b and
a of the water reservoir. The length of the
plates y and h corresponds to the distance
between said side-walls. The plate g ex-
tends from the bottom of the water reservoir 70
to some distance below the upper edge of the
basket d, and the plate h extends from the
bottom of the basket d to some distance
above the water level o o (Fig. 1) in the
water reservoir. 75

The operation of the apparatus is as fol-
lows: The baskets containing the bottles are
inserted in the water reservoir and moved
through it in the direction of the arrow e.
The motion of the baskets and the channels 80
formed by the plates g and h causes the pas-
teurizing fluid to move in the opposite direc-
tion so that the fluid-current always passes
up through the channels and down between
the bottles placed in the baskets, as indi- 85
cated by the arrow n (Fig. 1), thereby mix-
ing the water in such a manner that the tem-
perature is practically uniform from top to
bottom at all parts or the apparatus.

What I claim is: 90

In a pasteurizing apparatus, the combina-
tion with a water reservoir, of a number of
j open bottle-baskets having their bottom some
distance above the bottom of the reservoir,
means which permit of the moving of said 95
bottle-baskets through said reservoir, and a
number of channels placed one in the inte-
rior of each of the bottle baskets and sepa-
rating the bottle-supporting parts, each of
said channels consisting of two spaced par- 100
allel plates placed transversely to the side-
walls of the water reservoir and having a

939,162

length corresponding to the distance between
said side-walls, one of said plates g extend-
ing from the bottom of the water reservoir
to some distance below the upper edge of the
6 bottle-baskets, while the other of said plates
A extends from the bottom of the bottle-bas-
kets to some distance above the water level

in the water reservoir; substantially as and
for the purpose set forth.

ANDERS ANDERSEN PINDSTOFTE.

Witnesses :

HAKOLD FROST,
J. ROTKJAR.

ft.

VSAfc

, 337

A. A. PINDSTOFTE.
PASTEURIZING APPARATUS.

APPLICATION FILED OCT. 1, 1907.

946,397.

Patented Jan. 11, 1910.

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. PHOTO. UTVOOH*M. WMMtNOTM! t>

UNITED STATES PATENT OFFICE.

ANDERS ANDEKSEN PINDSTOFTE, OF FREDERIKSBERG, NEAR COPENHAGEN,

DENMARK.

94G,:W>7.

PASTEURIZING APPARATUS.

Specification of Letters Patent. Patented Jan. 11, 1910.

Application filed October 1, 1907. Serial No. 395,390.

To all whom it may concern:

Be it known that I, ANDERS ANDERSEN

PINDSTOFTE, subject of Denmark, residing

at No. 62 Frederiksberg Alle, in the city of

5 Frederiksberg, near Copenhagen, Kingdom

of Denmark, have invented new and useful

Improvements in Pasteurizing Apparatus,

of which the following is a specification.

The present invention relates to improve-

10 ments in pasteurizing apparatus of the kind
in which the bottles are placed in baskets
moving through a water reservoir of suit-
able dimensions, the bottles being gradually
heated in this reservoir to pasteurizing

15 temperature. The water is maintained at
pasteurizing temperature as long as re-
quired by means of heat supplied to the
water by suitable devices, the bottles after-
ward being cooled by means of a cooling

20 medium supplied to the water near the place,
where the bottles are removed from the ap-
paratus. In such apparatus the pasteurizing
fluid is, of course, put in motion when the
baskets are pulled or pushed through it, but

25 this motion is not sufficient to cause the
warmer water at the top to mix with the
colder water at the bottom, and therefore
the temperature of the upper water and that
of the lower water present so great differ-
so ences that a pasteurizing process safe and
free of breakage cannot be effected in such
apparatus. These drawbacks are obviated
by the present invention, which has for its
object to combine the baskets* with means

35 which will produce a perfect mixing of the
upper and lower layers of water during the
motion of the baskets, so that the tempera-
ture is practically uniform from top to bot-
tom at the different parts of the apparatus.

40 The invention is illustrated in the accom-
panying drawing, in which Figure 1 is a
vertical longitudinal section through a part
of the improved apparatus. Fig. l a is a ver-
tical section through one of the channels

45 referred to in the following specification.
Fig. 2 is a plan view of parts of the appara-
tus; the suspension means of the baskets
being omitted. Fig. 3 is a side view of two
adjacent baskets and shows a modification

50 of the invention.

Referring to Figs. 1, l a and 2, a is the bot-
tom of the water reservoir, and 5, c the side
walls of said reservoir. The bottles (not
shown) are placed in baskets d, which can

55 be made of wire-grating, plait-work, frame-

work or the like, permitting the pasteuriz-
ing fluid to pass through the baskets. The
baskets d are suspended on transverse shafts
1 (Fig. 1), provided with rollers>m running
upon rails s on the top of the side-walls of go
the water-reservoir so that the baskets can
be moved through the water reservoir in the
direction indicated by the arrows e. Be-
tween each two of the baskets d is inserted a
channel having form of a flat frame, which 55
consists of two plates g and h placed trans-
versely to the side walls b and c of the water
reservoir and connected together by means
of plates parallel to the side walls b and c,
or by means of cross-stays i, or by other 70
suitable means. The length of the plates y
and h corresponds to the distance between
the side-walls b and c. The plate g extends
from the bottom of the water reservoir to
some distance below the upper edge of the 75
basket c?, and the plate A extends from the
bottom of the basket d to some distance
above the water level o o (Fig. 1) in the
water reservoir. The channels formed by
the plates g and h are suspended upon the 80
baskets by means of hooks v (Figs. 1 and 1")
or the like or they may be suspended by any
other suitable means which will permit said

Elates to follow the movements of the bas-
ets. 85

The operation of the apparatus is as fol-
lows : The baskets containing the bottles are
inserted in the water reservoir and moved
through it in the direction of the arrows e.
The motion of the baskets and of the chan- 90
nels formed by the plates g and h placed be-
tween each t\vo baskets causes the pasteuriz-
ing fluid to move in the opposite direction so
that the fluid-current always passes up be-
tween the baskets and down between the bot- 95
ties placed in the baskets, as indicated by
the arrow n (Fig. 1), thereby mixing the
water in such a manner that the temperature
is practically uniform from top to bottom at
all parts of the apparatus. 100

Fig. 3 shows a modification, in which the
channels 17, h are placed in the interior of the
baskets ?, so that the distance between the
baskets can be reduced to a minimum. It
will be obvious that such an arrangement 105
will give the same result as the arrangement
first described. This modified form of the
apparatus is the subject of a divisional ap-
plication filed by me June 22nd, 1909, Ser.
No. 503,682. no

946,397

I claim :

1. In a pasteurizing apparatus, the com-
bination with a water-reservoir, of a number j
of open bottle-baskets supported therein with j

5 their bottoms some distance above the bot-
tom of the reservoir, means permitting the
moving of said bottle-baskets through said
reservoir, and a number of channels moving
with the bottle-baskets and separating the

10 bottle-supporting parts, each of said chan-
nels consisting of two spaced parallel plates
placed transversely to the side walls of the
water-reservoir and having a length corre-
sponding to the distance between said side

15 walls, one of said plates g extending from
the bottom of the water-reservoir to some
distance below the upper edge of the bottle-
baskets, while the other of said plates h ex-
tends from the bottom of the bottle-baskets

20 to some distance above the water level in the
water- reservoir ; substantially as and for the
purpose set forth.

2. In a pasteurizing apparatus, the com- !
bination with a water-reservoir, of a number

25 of open bottle-baskets supported therein with
their bottoms some distance above the bottom

of the reservoir, means permitting the mov-
ing of said bottle-baskets through said reser-
voir, and a number of channels suspended
between each two of such baskets and mov- 30
ing with the baskets and separating the bot-
tle-supporting parts, each of said channels
consisting of two spaced parallel plates con-
nected together and placed transversely of
the side walls of the water-reservoir and hav- 35
ing a length corresponding to the distance
between said side walls, one of said plates g
extending from the bottom of the water-res-
ervoir to some distance below the upper edge
of the bottle-baskets, while the other of said 40
plates h extends from the bottom of the bot-
tle-baskets to some distance above the water
level in the water-reservoir; substantially as
and for the purpose set forth.

In testimony whereof I have signed my 45
name to this specification in the presence of
two subscribing witnesses.

ANDERS ANDERSEN PINDSTOPTE.

Witnesses :

MARCUS MOLLER,
S. KOTKJAR.

3 4 ?,

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R. M. CATTFFMAN & W. BEST.
PASTEURIZING APPARATUS.

APPLICATION FILED FEB. 24, 1908.

948,443.

Patented Feb. 8, 1910.

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948,443.

R. M. CAUFFMAN & W. BEST.
PASTEURIZING APPARATUS.

APPLICATION FILED FEB. 24, 1908.

Patented Feb. 8, 1910.

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AMWKW. 1 MWkU 00, HIO-UT00uW^EW W*SWWiTOH. O C.

UNITED STATES PATENT OFFICE.

ROBERT M. CAUFFMAN AND WELLINGTON BEST, OF CENTERVILLE, MICHIGAN; SAID

BEST ASSIGNOR TO SAID CAUFFMAN.

PASTEURIZING APPARATUS.

948,443.

Specification of letters Patent. Patented Feb. 8, 1910.

Application filed February 24, 1908. Serial No. 417,489.

To all whom it may concern:

Be it known that we, ROBERT M. CATJFF-
MAN and WELLINGTON BEST, citizens of the
United States, residing at Centerville. in the
5 county of St. Joseph and State of Michigan,
have invented certain new and useful Im-
provements in Pasteurizing Apparatus, of
which the following is a specification.

This invention relates to improvements in

10 apparatus for treating milk and other arti-
cles of food for the purpose of pasteurizing
the same, and has for one of its objects to
improve the construction and increase the
efficiency and utility of devices of this char-

15 acter.

Another object of the invention is to pro-
vide a simply constructed apparatus where-
by the heating medium may be applied with
greater uniformity and regularity to the

20 food products or compounds, and without
danger of over heating or under heating the
same.

Another object of the invention is to pro-
vide a simply constructed apparatus where-

25 by the temperature may be readily controlled
and increased or decreased as desired, and
wherein the degree of temperature may be
known to the attendant at all times.

With these and other objects in view the

30 invention, consists in certain novel features
of construction, as hereinafter shown and de-
scribed and specifically pointed out in the
claims.

In the drawings is shown the preferred

35 form of the embodiment of the invention,
and in the drawings thus employed Figure
1 is a plan view of the improved apparatus.
Fig. 2 is a side elevation from the front
partly in section. Fig. 3 is an elevation

40 from one end of the apparatus. Fig. 4 is an
end elevation from the opposite end of the
apparatus. Fig. 5 is a transverse section on
the line 5 5 of Fig. 1. Fig. 6 is a perspec-
tive view of one of the trays for supporting

45 the food products or compounds within the
apparatus.

The improved apparatus comprises an
outer casing, preferably of two or more
thicknesses 10 11 of sheet metal preferably

50 galvanized iron, and spaced apart with one

or more layers of non-conductive material,

such as asbestos, represented at 12, between

the walls of the casing.

Disposed within the outer casing is an in-

ner casing 13 of suitable sheet metal and 55
spaced upon all sides except the front from
the outer casing, the front of the inner cas-
ing bearing against the inner face of the
front of the outer casing, as shown in Figs.
3, 4 and 5, the outer casing having a door 14 60
providing access to the inner casing. The
door 14 is hinged as at 15 to the inner casing
and provided at its free edges with a suit-
able latch device 16, the door being large
enough to permit of the insertion and re- 65
moval of the articles of food which are pref-
erably disposed in perforated trays, one or
which is illustrated at 17 in Fig. 6.

The lower side of the inner casing is
formed with longitudinal ribs 18 upon which 70
the trays 17 rest, and thus supported from
the floor of the inner casing so that the heat-
ing medium will pass around all sides of the
tray and of the food products supported
thereby. 75

The heating medium will be supplied to
the space between the inner and outer cas-
ings and will preferably be live steam, and
to supply this live steam a perforated pipe
section is disposed within the space between 80
the bottom of the inner and outer casings,
this pipe being represented at 19 and pro-
vided with a branch 20 leading through the
outer casing, as shown. Any suitable steam
supplying means may be employed, but as 85
the steam generator is not a portion of the
present invention it is not illustrated.

The inner casing 13 is provided at suit-
able points in its rear wall with transverse
perforations 21, and with similar perfora- 90
tions 22 in the end walls, the perforations 21
being covered by hoods 23 open at their
lower sides, as represented at 24 in Fig. 5,
while the end perforations 22 are covered by
similar hoods 25, the latter open at the lower 95
sides and provided with closing valves 26
adapted to cover the openings. Suitable
operating devices will be employed to con-
trol the valves 26, and for the purpose of
illustration rods 27 are mounted for rotation 100
upon the hoods 25, with the lower ends bent
at an angle to the longitudinal plane of the
rods, as shown at 28, the bent portions oper-
ating in diagonal guide strips 29 attached to
the valves. By this arrangement it will be 105
obvious that when the -rods 27 are rotated
the bent ends 28 acting within the guide
strips 29 will open and close the valves 26,

948,443

the extent of the opening being easily con-
trolled by the extent to which the rods are
operated.

The outer casing of the apparatus is pro-
5 vided at the ends with relatively large open-
ings 30 31, the openings provided with clo-
sures 32 33, preferably slidable in guide
ways 34 35, so that the openings may be
uncovered to any required extent to admit

10 any given quantity of cold air into the space
between the outer and inner casings. The
hoods 25 being located opposite the open-
ings 30 31, the valve rods 27 are easily ac-
cessible through the openings, so that the

15 valves 26 may be readily set to any desired
extent by simply opening the closures 32 33,
as will be obvious.

Located within the inner casing, prefer-
ably at one corner is a tank 36 for holding

20 water, the tank provided with a tubular con-
nection 37 leading out through both casings,
and within this tubular connection is ar-
ranged a suitable thermometer device 38,
readable from the exterior of the outer cas-

25 ing, so that the temperature of the water in
the tank 36 may be ascertained at all times.
It will be understood that it is not the ob-
ject to ascertain the temperature of the inner
casing, but that on the other hand it is the

30 object to ascertain the temperature of the
milk in the bottles in order to determine
when the temperature has reached a point to
properly pasteurize the milk. Thus the tem-
perature of the milk within the bottles is

35 ascertained approximately by the tempera-
ture of the water in the tank 36, in which
one end of the thermometer is submerged,
as one liquid will be substantially the same
in temperature as the other, both being sub-

40 jected to the same heating medium. The
thermometer device employed consists sim-
ply of an ordinary tube thermometer within
a tubular casing 37, which serves to protect
the thermometer from the heat of the steam.

45 Within the bottom of the outer casing is
arranged a longitudinal depression 39 in-
clined toward one end of the casing and pro-
vided with a discharge pipe 40 at its lower
end to provide suitable drainings for the

50 water of condensation. A suitable safety
valve indicated at 41 is also connected to the
apparatus, to prevent danger from undue
pressure of steam in the apparatus.

The inner casing 13 is preferably suspend-

55 ed by hangers 42 from the inner casing, as
shown in Fig. 2.

By this simple arrangement it will be ob-
vious that when steam is admitted into the
distributing pipe 19 it will pass around all

60 sides of the inner casing except the front,
and likewise pass through the perforations
21 22 into the interior of the inner casing,
and thus come into direct contact with the
receptacles of the food products supported

65 in the tray, or otherwise disposed within the

inner casing. The steam thus freely circu-
lates around the exterior and, within the in-
terior of the inner casing, and subjects the
food products both to the direct and indi-
rect influence or action of the steam, thereby
utilizing to the fullest extent the best accu-
rate properties of the steam.

The air intakes 30 31 are an important
feature of the invention and permit the
proper mixing of air and steam by which
any sudden heating of the bottles or other
vessels containing the food products is pre-
vented and thus also preventing loss of bot-
tles or other fragile receptacles by breaking
them. The cold air apertures are also util-
ized to prevent a sudden rise in tempera-
ture which would be liable to fracture the
bottles. By this arrangement a compara-
tively small amount of steam only is re-
quired to produce a relatively high tern-
perature which may be uniformly main-
tained at any required degree' by manipulat-
ing the closures 3233 and the valves 26, as
before described, the degree of temperature
being readily ascertained by consulting the
thermometer device 38.

When the milk is to be treated in the ap-
paratus it is first passed through a centrifu-
gal machine which clarifies the milk and
the milk and cream aerated and cooled and
thoroughly mixed and strained in the steril-
ized bottles which are then placed on the
trays 17 and inserted through the door 14
into the inner casing as before described and
supported upon the ribs 18. The milk is
thus in condition and position to be pasteur-
ized at a temperature of 180 to 200 for
thirty minutes more or less, after which the
bottles are instantly sealed.

The apparatus may also be employed in
cheese factories and in creameries to enable
the cheese makers and butter makers to sup-
ply milk admirably adapted for starter
making.

The improved apparatus may be manu-
factured in any required size or capacity,
and may be manufactured for farmers hav-
ing a limited supply of milk or employed
upon the larger dairy farms, creameries,
or cheese factories, as above stated.

The thermometer device 38 projecting
into the water in the tank 36, and the tem-
perature of the water being always slightly
greater than the milk, or other food prod-
ucts within the inner casing, the tempera-
ture is readily ascertainable and by a little
practice the operator may be able to main-
tain the temperature of the milk or other
products at any degree required. The op-
erator is thus in position to intelligently
manipulate the cold air supply and the valve
26, as will be obvious.

What is claimed is

1. In an apparatus of the class described,
an outer and an inner casing spaced apart,

948,443

means for supplying heat to the space be-
tween the casings, a tank within the inner
casing and adapted to contain liquid, a ther- j
mometer device connected to said tank and
5 extending to the exterior of the casings to
determine the temperature of the liquid in
said tank and thereby determine approxi-
mately the temperature of the milk being
pasteurized within the bottles disposed in

10 the apparatus, said inner casing having
perforations providing communication be-
tween the inner casing and the space be-
tween the casings, and means in the inter-
space for controlling the flow of the heating

15 medium through the apertures.

2. In an apparatus of the class described,
an outer and inner casing spaced apart,
means for supplying heat to the space be-
tween the casings, said inner casing having

20 apertures providing communication between
the inner casing and the space between the
casings, hoods disposed over said apertures
and open at their lower sides, valves oper-
ating to control the flow of heat to' said

25 hoods, and means for adjusting said valves.

3. In an apparatus of the class described,
an outer and an inner casing spaced apart,
said outer casing having air apertures, ad-
justable closures for said air apertures,

30 means for supplying heat to the space be-
tween the casings, said inner casing having
apertures providing communication between
the inner casing and the space between the
casings, and hoods over said apertures and

35 open at their lower sides.

4. In an apparatus of the class described,
an outer and an inner casing spaced apart,
the outer casing having air apertures leading
therethrough, adjustable closures for said

40 apertures, means for supplying heat to the
space between the casings, said inner casing
having apertures providing communication
between the inner casing and the space be-
tween the casings, hoods over said apertures

45 and open at their lower sides, valves oper-
ating to control the heat passing through
said hoods and means for adjusting the said
valves.

5. In an apparatus of the class described,
50 an outer and an inner casing spaced apart,

the outer casing having air apertures com-
municating with the space between the cas-
ings, adjustable closures for said air aper-
tures, means for supplying heat to the space

55 between said casings, said inner casing hav-
ing apertures in its ends providing com-
munication with the space between the cas-
ings, and hoods disposed over said apertures
and open at the lower sides.

60 G. In an apparatus of the class described,
an outer and an inner casing spaced apart.

the outer casing having air apertures com-
municating with the space between the cas-
ings, adjustable closures for said air aper-
tures, means for supplying heat to the space 65
between said casings, the inner casing hav-
ing apertures in its ends communicating
with the space between the casings, hoods
disposed over said latter apertures and open
at the lower side, valves operating to con- 70
trol the passage of heat through said hoods,
and means for controlling said valves and
disposed in a position to be accessible
through said air apertures.

7. In an apparatus of the class described, 75
an outer and an inner casing spaced apart,
said inner casing having transverse aper-
tures providing communication with the
space between the casings, and said outer
casing having air apertures communicating go
with the space between the casings, adjust-
able closures for said air apertures, hoods
disposed over the apertures of the inner cas-
ing and open at the lower side, means for
supplying heat to the space between the cas- 85
ings, valves operating to control the flow of
heat through the hoods, means for control-
ling said valves and accessible through said
apertures, a tank for holding liquid dis-
posed within said inner casing, and a ther- 90
mometer device connected into said tank and
extending through said casing to determine
the temperature of the liquid in said tank
and thereby determine approximately the
temperature of the milk being pasteurized 95
within the bottles disposed in the apparatus.

8. In an apparatus of the class described,
an outer casing and an inner casing, means
for supplying heat to the space between the
casings, said inner casing having communi- 100
cation with the space between the casings,
means for controlling the flow of the heating
medium through the communication between
the inner casing and said space, said outer
casing having an air opening, and a closure 105
for said air opening.

9. In an apparatus of the class described,
an outer and inner casing spaced apart,
means for supplying heat to the space be-
tween the casings, said inner casing having 110
aperturas providing communication between
the inner casing and the space between the
casings, hoods disposed over said apertures
and open at their lower sides, valves operat-
ing to control the flow of heat to said hoods. 115

In testimony whereof we affix our signa-
tures, in presence of two witnesses.

ROBERT M. CAUFFMAN.
WELLINGTON BEST.
Witnesses :

GEORGE OLTSCH,
G. M. COLE.

J. W. HEIZER,

PASTEURIZING APPARATUS.

APPLIOATIOB PILED APE. 23, ]909.

Patented July 19, 1910.

2
J

WITNESSES:

ATTORNEY,

UNITED STATES PATENT OFFICE.

JAMES W. HEIZER, OF WHEELING, WEST VIRGINIA, ASSIGNOR TO THE LACTOMODE
COMPANY, OF WHEELING, WEST VIRGINIA, A CORPORATION.

PASTEURIZING APPARATUS.

964,777.

Specification of letters Patent. Patented July 19, 1910.

Application filed April 23, 1909. Serial No. 491,716.

To all whom it may concern:

Be it known that I, JAMES W. HEIZER, a
citizen of the United States of America, and
resident of Wheeling, county of Ohio, and
5 State of West Virginia, have invented cer-
tain new and useful Improvements in Pas-
teurizing Apparatus, of which the following
is a specification.

This invention relates to improvements in

10 pasteurizing apparatus, and it has for its
primary object to provide an extremely
simple and inexpensive device whereby the
contents of glass bottles or jars may be pas-
teurized or sterilized without subjecting such

15 bottles or jars to the danger of breakage.

A further object of the invention is to
provide an apparatus of the character men-
tioned which is particularly adapted for
pasteurizing the contents of milk-modifying

20 bottles and whereby said contents may be
accurately heated to the required tempera-
ture.

A still further object of the invention is
to provide a pasteurizing apparatus the con-
struction or arrangement of which is such
that a thermometer or other temperature-
testing instrument may be directly applied
to the contents of the bottle or jar without
its first being passed through a heated zone

30 where it would be unduly influenced.

W'ith these and other objects in view, the
invention finally consists in the particular
construction, arrangement and combination
of parts which will hereinafter be fully de-

35 scribed, reference being had to the accom-
panying drawings, forming a part of this
specification, in which

Figure 1 is a top plan view of the inven-
tion; Fig. 2 is a vertical section of the same
on the line 2 2, Fig. 1; Fig. 3 is a hori-
zontal section on the line 3 3, Fig. 2 ; and
Fig. 4 is a side elevation of the jar-holding
receptacle, removed.

Referring to said drawings, in which like
reference numerals designate like parts
throughout the several views 1 indicates a
cylindrical receptacle adapted for receiving
a bottle or jar 2 containing milk, fruit, ce-
reals, or other matter to be pasteurized or

50 sterilized, the diameter of said receptacle be-
ing just enough greater than that or said bot-
tle or jar 2 to admit of convenient or ready
insertion and removal of the latter. Legs 3
carried by the lower end of said receptacle

55 1 serve to support the latter, as shown, said

legs being inclined outward to a point where
they are just receivable in an outer cylin-
drical receptacle 4 in which the receptacle 1
is seated and being adapted to center the
receptacle 1 with relation to the receptacle 60
4. The lower ends of said legs have in-
turned terminals 3 a which facilitate the in-
sertion of the inner receptacle in the outer
receptacle. The height of the inner recep-
tacle 1 is preferably such that it stands 65
slightly above the straight body-portion of
the bottle or jar to be received therein, as
shown. The outer receptacle 4 is made of
such a height with relation to the inner re-
ceptacle and to the bottle or jar to be con- 70
tamed therein that its removable cover 5,
when properly seated, will rest upon or
closely overlie the top of the neck of said
bottle or jar. Said cover has a central
orifice 6 therein whose diameter is substan- 75
tially that of the mouth of the bottle or jar
2, with which mouth it registers, said orifice
being adapted not only to allow the usual
discharge tube 7 of a milk-modifying bottle
to project outward therethrough, but also 80
to admit of the application of a thermometer,
or other temperature-testing instrument, to
the contents of the bottle without removing
the cover, said instrument being inserted
into the contents through an aperture in 85
the bottle-stopper 8, which aperture may be
either that through which the tube 7 is pro-
jected or the aperture 9 in which a blow-
pipe (not shown) may be seate_d.

In practice, the receptacle 1 is first seated 90
within the receptacle 4 and the bottle 2 con-
taining the fluid to be acted upon is placed
within said receptacle 1, after which the
latter is filled up with cold water. The re-
ceptacle 4 is then filled with boiling water, 95
after which the cover 5 is immediately

ated in place. The cold water which finds
its way about the sides of the bottle serves
to prevent the sudden heating of the bottle
which would otherwise result from the fill- 100
ing of the outer receptacle with hot water;
that is to say, the heating of the bottle is
thereby caused to be gradual, and conse-
quently the danger of the bottle breaking
through being subjected to a sudden change 105
of temperature is removed or eliminated.

Since it is desirable in pasteurizing to
effect the heating of the fluid acted upon to
not more than a certain degree of tempera-
ture, this may be regulated more or less, as 110

964,777

desired, by increasing or diminishing the
quantity of cold water placed in the re-
ceptacle 1, the purpose had in view in mak-
ing said receptacle slightly higher than the
5 body-portion of the bottle to be received
therein being to provide a water - holding
area 10 which may, or may not, be occupied
by water.

It will be noted that to test the tempera-
10 ture of the contents of the bottle, the test-
ing instruments may be passed directly into
the bottle without removing the cover 5 and
without said instrument passing through a
heated instrument-influencing area in reach-
is, ing said contents, and that, consequently, an
accurate test is readily obtained.

As is well understood, when the water in
the outer receptacle begins to cool, a cir-
culation is created which carries the cooler
20 water to the bottom of the receptacle. The
legs 3 are therefore provided on the inner
receptacle for the double purpose of center-
ing the latter with respect to the outer re-
ceptacle and of supporting it above the bot-
25 torn of said outer receptacle where it will
be subjected to the greatest heat of the
water.

Having thus described my invention, what
I claim as new, and desire to secure by Let-
30 ters Patent, is -

1. A pasteurizing apparatus comprising

separable outer and inner receptacles, means
whereby the latter is centered with respect
to the former, a glass bottle seated within
the inner receptacle with its neck project- 35
ing outward therefrom, an apertured stop-
per in said bottle, and a centrally apertured
cover seated in the outer receptacle and
closely overlying the top of the neck of the
bottle with its aperture in register with the 40
mouth of the bottle.

2. A pasteurizing apparatus comprising
separable outer and inner receptacles, means
whereby the latter is centered with respect
to the former, a glass bottle seated within 45
the inner receptacle with its neck projecting
outward therefrom, the inner diameter of
the inner receptacle being slightly greater
than the outer diameter of the bottle body,
adapting the former for containing a thin 50
sheet of water about the bottle body, and a
cover seated in the top of said outer re-
ceptacle and closely overlying the top of the
neck of the bottle, said cover having an
orifice therein in register with the mouth of 55
the bottle.

In testimony whereof I affix my signature
in presence of two subscribing witnesses.
JAMES W. HEIZER.

Witnesses :

O. P. STEPHAN,
W. C. ADAMS.

966,873.

A. TIESSE.
PASTEURIZING APPARATUS.

APPLICATION FILED JAN. 19, 1910.

Patented Aug. 9, 1910.

4BHEETS-8HEET 1.

966,872.

A. TIESSE.

PASTEURIZING APPARATUS.
APPLIOATIOH FILED JAH. 19, 1910.

Patented Aug. 9, 1910.

4 SHEETS SHEET 3.

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*JJ^" '^MJtW "^"''^ ^ ^ I V ^ f

966,872.

A. TIESSE.

PASTEDEIZING APPARATUS.
APPLIOATIOH FILED JAN. 19, 1910.

Patented Aug. 9, 1910.

4 SHEETS-SHEET 3.

966,872.

A. TIESSE.

PASTEURIZING APPARATUS,
APPLIOATIOH IILID JAH. 19, 1910.

Patented Aug. 9, 1910,

4 SHEETS- SHEET 4.

UNITED STATES PATENT OFFICE.

AUGUST TIESSE, OF CHICAGO, ILLINOIS.
PASTEURIZING APPARATUS.

966,872.

Specification of Letters Patent. Patented Aug. 9, 1910.

Application filed January 19, 1910. Serial No. 538,918.

To all whom it may concern:

Be it known that I, AUGUST TIESSE, a citi-
zen of the United States, residing at Chi-
cago, in the county of Cook and State of
5 Illinois, have invented a new and useful
Improvement in Pasteurizing Apparatus, of
which the following is a specification.

My objects, generally stated, are to pro-
vide improvements in pasteurizing appa-

10 ratus to the end of effecting uniform pas-
teurization; of conducting the pasteurizing
operation with economy of heat and water;
and augmenting the circulation of water in
the pasteurizing tank without interfering

15 with the introduction therein, and the re-
moval therefrom, of the supports for the
trays or crates for the receptacles containing
the material to be pasteurized.

Referring to the accompanying draw-

20 ings Figure 1 shows by a view in elevation
pasteurizing apparatus constructed in ac-
cordance with my invention. Fig. 2 is a
broken view in sectional elevation of the pas-
teurizing tank and carrier therein and means

25 for operating the carrier, the section being
taken at the irregular line 2 on Fig. 3 and
viewed in the direction of the arrow, the
section through the base of the carrier and
those parts below said base being in central
'30 elevation, and those parts above said base
being taken through one side thereof, namely
at the rear of the carrier. Fig. 3 is an en-
larged section taken at the line 3 on Fig. 2
and viewed in the direction of the arrow

35 with the surrounding tank omitted. Fig. 4
is a broken section taken at the line 4 on
Fig. 3 and the line 4 on Fig. 2 and viewed
in the direction of the arrows. Fig. 5 is a
section taken at the line 5 on Fig. 3 and the

40 line 5 on Fig. 2 and viewed in the direction

of the arrows ; and Fig. 6, a section taken at

the line 6 on Fig. 3 and the line 6 on Fig. 2

and viewed in the direction of the arrows.

In the construction in which I have chosen

45 to illustrate my invention, I employ a single
tank represented at 7 in which the pasteur-
izing operations are performed, this tank co-
operating with three water-storage tanks 8, 9
and 10 in a manner hereinafter described,

50 for circulating through the tank 7 the water
for p re-heat ing, pasteurizing and cooling the
material to be pasteurized.

The tank 7 is represented as supported in
an opening 11 in a floor 12 on a vertically -

55 disposed cylinder 13 resting on a foundation
14. The tank 7, which, in the construction

shown, is of rectangular shape in cross-sec-
tion, contains a carrier 15 for trays, crates
or other form of supports for bottles, or the
like, carrying the material to be pasteurized, 60
this carrier being of rectangular shape and
preferably formed of a platform, or base, 16,
upright members 17 and 18 rising from the
corners thereof and located, respectively, on
the right and left-hand side of the carrier 65
as viewed in Fig. 2, a plurality of super-
posed series of cross-beams, said series being
spaced apart vertically and the beams of
each series being spaced apart horizontally
a.s represented in Figs. 2 and 5, the beams 70
19 being connected with the uprights 17
and 18 and with beams 20 and 21 ar-
ranged on the right and left - hand sides
respectively of the carrier as viewed in
Fig. 2, the beams 20 and 21 being con- 75
nected at their opposite ends with the up-
rights 17 and 18 and disposed at right-
angles to the cross-beams 19 as most clearly
represented of the beams 21 in Fig. 3. The
cross-beams 19 of each series form spaced 80
supports for trays, crates, platforms, baskets,
or any other suitable device, preferably per-
forated or of open-work construction, as for
instance those represented at 22, for carry-
ing the receptacles containing the material 85
to be pasteurized and insertible into the car-
rier through its open sides, rollers 23 being
provided on the cross-members 19 for facili-
tating the introduction into and the removal
from the carrier of the trays, and preventing 90
obstruction to the circulation of water in
the tank produced as hereinafter described.

The carrier 15, by preference, is carried
on the end of a piston-rod 24, which extends
through an opening 25 in the bottom of the 95
tank and is reciprocally confined in a bear-
ing 26 secured to the tank 7, as by bolts 27,
this rod being connected with a piston 28
in the cylinder 13. The cylinder 13 is con-
nected at its lower end with a pipe 29 which 100
is equipped with a three-way valve 30 of
common construction controllable through
the medium of a rod 31 provided with a
hand-valve 32 for operating it, the pipe 29
communicating with a water-supply (not 105
shown) under pressure for operating the
piston by hydraulic power for raising and
lowering the carrier 15 in the tank 7, as
hereinafter more fully explained.

The bearing 26 contains in its opposite 110
sides non-communicating passages 33 and 34
which communicate at their outer ends with

066,872

pipes 35 and 36 respectively, and, when the
piston 24 and carrier 13 are in the posi-
tions illustrated in Fig. 2, communicate at
their inner ends with non-communicating
g passages, or conduits, 37 and 38, respectively,
in the upper end of the piston-rod 24. The
conduit 37 communicates with a horizontal
conduit 39 in the base 16 of the carrier,
the latter conduit extending to the right in

JO Fig. 2 and opening into the center of a
cross-conduit 40 in the base 16. The cross-
conduit 40 opens at its ends into vertical
conduits 41 formed in the uprights 17, these
vertical conduits opening into horizontal

15 conduits 42 in the beams 20 arranged as de-
scribed at different levels and at the right-
hand side of Fig. 2. Each cross-member 19
of the lowermost series thereof contains a
horizontal conduit 43 closed at one end as

20 represented in Fig. 2, wherein it is shown
closed at its left-hand end and opening into
the -conduits 41 and 42 as represented of
one of the beams 19 in Fig. 2, the upper
wall of the conduits 43 of each series of

25 beams 19 being perforated as indicated at
44, whereby water introduced into the con-
duits in the frame-members of the carrier
15, as hereinafter described, flows upwardly
from these perforations into the tank 7.

30 The cross-members 19 of the uppermost
series thereof each contain a horizontally
and longitudinally extending conduit 45
having its bottom wall perforated as indi-
cated at 46 in Fig. 2, each of said conduits

35 being closed at one end as indicated in Fig.
2 of the one therein illustrated, and open-
ing into vertical conduits 47 in the two up-
rights 18 at the left-hand side of the carrier
in Fig. 2, and into a conduit 48 in the up-

40 permost one of the beams 21, the upright
conduits 47 communicating with a hori-
zontal conduit 49 in the base 16, this latter
conduit opening into a conduit 50 in the
base at right-angles to the conduit 49 and

45 communicating with the conduits 38 in the
piston-rod 24.

The cross-beams 19 of the intermediate
series thereof each contain a horizontally-
extending conduit 51 opening into the con-

50 duits 41 in the uprights 17 and the conduits
42 in the adjacent beams 20, the upper walls
of the conduits 51 being perforated as indi-
cated at 52. The cross-beams 19 of each in-
termediate series thereof, in addition to con-

55 taining the conduits 51, contain conduits 53
which open into the vertical conduits 47
and into conduits 54 formed in the beams 21
disposed opposite to the intermediate series
of oeams 19, the conduits 54 opening into

60 the vertical conduits 47, and the lower walls
of the conduits 53 being perforated as indi-
cated at 55.

In the operation of the apparatus, it is
intended that water at the desired temper-

65 atures for effecting the pasteurization of the

material be circulated through the various
conduits in the piston-rod 24, in the carrier
15 as described, and through the tank 7, the
water being introduced into this system of
conduits through the pipe 35 and withdrawn 70
therefrom through the pipe 36. As an eco-
nomical way of supplying the water to the
tank for pasteurization, I provide the fol-
lowing described apparatus, which contem-
plates the use of the storage tanks 8, 9 and 75
10 for water at different temperatures, the
flow of water from these tanks through the
tank 7 being controllable.

In the particular apparatus illustrated,
the tanks 8, 9 and 10 are connected at their 80
lower ends with pipes 56, 57 and 58, respec-
tively, and at their upper ends with pipes
59, 60 and 61, respectively. The pipes 56, 57
and 58 open into a header 62 which is con-
nected with the pipe 35, the pipes 56, 57 and 85
58 being valve-controlled for permitting any
one of these pipes to be brought into com-
munication with the pipe 35, as by the valve
illustrated at 63, this valve being the com-
mon three-plug variety formed with a single 90
operating wheel 64, whereby communication
of any one of the various pipes controlled
thereby with the pipe 35 may be established.
The pipes 59, 60 and 61 open into a header
65, which, in the particular arrangement 95
illustrated, is connected by means of a pipe
66 with the outlet-end of a force pump illus-
trated at 67 ^nd driven in any suitable man-
ner, the pum.p communicating at its inlet-
end with the pipe 36. Communication of 100
the pipes 59, 60 and 61 with the header 65
is controlled by any suitable means as by the
valve - mechanism represented at 68, these
valve-means being of the same variety as
those indicated at 63 and operating, when 105
actuated, to cause any one of the pipes 59, 60
and 61 to be brought into communication
with the pipe 66, and consequently with the
pipe 36.

The operation of the apparatus is as fol- 110
lows: Water is supplied to tanks 7 and 8
at about normal temperature, say 65 F.,
and water maintained in the tanks 10 and 9
at about 212 F. and pasteurizing tempera-
ture, respectively, the latter varying with 115
the material to be pasteurized, some ma-
terials requiring a greater temperature than
others for pasteurization. The water in tho
tanks 9 and 10 is maintained at the desired
temperatures in any suitable manner, as by 120
exhaust steam or live steam, in the appa-
ratus illustrated the tank 10 being heated by
the exhaust from the engine 67 which dis-
charges through a pipe 69 terminating in a
coil 70 in the tank 10. and the tank 9 by 125
live steam introduced therein through a
pipe 71. Assuming the carrier 15 and the
hydraulic mechanism therefor to be in the
position illustrated in Fig. 2, the operator
to load the carrier, assuming it to be empty, 130

966,872

turns the valve 32 to permit water, under
pressure, to flow into the cylinder 13 below
the piston 28, thus forcing the carrier 15 up-
ward in the tank to a position in which its
5 lowermost series of cross-bars 19 register
with the discharge-end 72 of a platform 73,
shown as a rotary conveyer, from which the
trays, crates or platforms 22 supporting the
receptacles, such as bottles containing the

10 material to be pasteurized, are discharged
into the lowermost compartment of the car-
rier upon the rollers 23 supported on the
bars 19.

After the lowermost compartment of the

15 carrier, bounded by the lowermost series of
cross-beams 19 and the series thereof imme-
diately above them, is filled, the operator by
again operating the valve to permit a por-
tion of the water to exhaust from the cylin-

20 der through the exhaust of the three-way
valve, causes the carrier to descend into the
tank to a position in which the next to the
lowermost series of cross-beams 19 alines
with the conveyer 73, whereupon the com-

25 partment of the carrier of which these
beams form the open floor is filled, the alter-
nate operations of lowering the carrier in
the tank and charging it at different levels
with the trays 22 continuing until the car-

30 rier is filled with the material to be pasteur-
ized, whereupon the carrier is allowed to as-
sume the position represented in Fig. 2 in
which all of the crates 22 are lowered into
the tank. The operator then turns the

35 valves 62 and 68 to cause the pipes 56 and
59 to communicate with the pipes 35 and 36,
respectively, whereupon the water from the
tank 8 flows through the pipes 56 and 35,
conduits 33 and 37, the conduit 39, the verti-

40 cal conduits 41, and conduits 42 from which
it flows into the conduits 43 and 51 in the
cross-beams 19 and out through the perfora-
tions 44 and 52 into the tank 7 at different
levels therein. Under the action of the

45 pump 67, suction is produced in the pipe 36,
rod -conduit 38, platform-conduit 50, con-
duits 49 and 47, the conduits 54 in the beams
21, and in the conduits 45 and 53 in the
cross-beams 19, with the result of drawing

50 water from the tank 7 through the perfora-
tions 46 and 55, respectively, at different
levels, thus causing the water to circulate
through tanks 7 and 8. Where beer is be-
ing pasteurized, communication of the tank

55 7 with tank 8 is maintained as described
until the temperature of the water in these
tanks is equalized, which may be ascer-
tained in any desired manner, as is well un-
derstood in the art. The beer being intro-

60 duced into the tank at about 40 to 50 F. is
thus warmed by the operation described,
;:nd the water in the tanks 7 and 8 cooled to
equal temperatures. After the receptacles
in the crates 22 have been pre-heated as de-

65 scribed, the operator again manipulates the

valves 63 and 68 to disconnect the pipes 56
and 59 and open the pipes 58 and 61 to the
pipes 35 and 36, respectively, thus placing
tank 10 in circuit with tank 7. The water
in tank 10, which is hotter than that at
which pasteurization takes place, is caused
to circulate through tank 7 as described of
the first operation, until the water in tank 7
has reached the desired pasteurizing tem-
perature, which may be determined by any
suitable way, as is well understood in the
art, whereupon the operator again manipu-
lates these valves to disconnect the tank 10
from the tank 7 and open the pipes 57 and
60 to the pipes 35 and 36, respectively, for g
circulating water through tank 7 at the de-
sired pasteurizing temperature. The last
referred to operation continues until the
pasteurization of the material in the recep-
tacles carried by the trays 22 is completed, 85
whereupon the tank 7 is again brought into
communication with the tank 8 by manipu-
lating the valves 63 and 68 for cooling the
receptacles and their contents before remov-
ing them from the pasteurizing tanks. The
water in tank 8 having been cooled by the
action of subjecting it to the cold beer when
first treated to water in tank 7, cools the re-
ceptacles and their contents, and as soon as
the temperature of the water in tanks 7 and 95
8 is equalized the operator turns a valve 74
in the pipe 35 for closing it to prevent fur-
ther flow of water to the tank 37. The
trays 22 are now ready to be removed from
the carrier 15, this being effected by raising 100
the piston 28 hydraulically as described, to
cause the floors of the various compartments
of the carrier formed by the conduit-
equipped beams 19, to 'be successively
brought into alinement with the receiving
end of a discharge-conveyer 75 upon which
the crates 22 are discharged.

The series of operations described, namely
those of successively charging the carrier
with the trays of receptacles containing the no
material to be pasteurized, lowering the car-
rier into the tank and therein subjecting the
material to water at different temperatures,
and finally raising the carrier to permit of
the discharge therefrom of the material pas- 115
teurized, are repeated with each separate
batch of material to be pasteurized. It will
be noted that where the material to be pas-
teurized is introduced into the carrier 15 at
a relatively lower temperature, as in the case 120
of beer, the water in tank 8 in the operation
of pre-heating the material is cooled, and
thus after this pre-heating operation this
water is in cooled condition for cooling the
material after subjection to pasteurizing 125
heat, as described; and that in such cooling
operation the water in this tank is heated,
placing it in a highly satisfactory condition
for pre-heating the material introduced in
cold condition into the carrier, these opera- 130

105

966,872

tions of heating and cooling the water in i
tank 8 being performed in a cycle, whereby
the heating and cooling power of the ma-
terial being pasteurized is utilized to a full
6 degree.

From the foregoing description, it will be
noted that the water is both introduced and
withdrawn from the tank 7 at different
levels, and as this tank is filled at all times

10 with water, the effect of thus introducing
and withdrawing the water is to produce
highly effective circulation thereof through-
out the tank. Furthermore, by introducing
the water into the tank at different levels

15 and below the crates or trays 22, the recep-
tacles in each crate 22 are subjected to water
at the same degree of temperature, and thus
there is uniformity of pasteurization with
respect to all of the material being operated

20 on.

In the construction illustrated, the rod 24
in cooperating with the bearing 26 forms, in
effect, a pair of valves, which in the position
illustrated in Fig. 2 are open to cause the

25 conduits 33 and 34 to have free communica-
tion with the conduits 37 and 38, respec-
tively, but when moved from such position to
elevate the carrier in the tank, are operated
to automatically shut off the flow of water

30 into and out of tank 7. It is desirable that
the tank 7 be provided with a drain-pipe,
such as that represented at 76 for draining
the tank when desired.

By providing a single tank in which the

35 pasteurizing operations are performed, and
providing a series of tanks for storing water
at different temperatures for introduction
into the pasteurizing tank, the pasteurizing
operation may be carried on without the loss

40 of water and without wasting heat, as the
water at the various temperatures may be
used over and over again.

The feature of forming the carrier of con-
duit-equipped members, whereby water is

45 both introduced and withdrawn from the
pasteurizing tank at different levels, is of
great advantage, as it permits of the maxi-
mum utilization of the space afforded in the
tank, as the water-distributing conduits are

50 movable with the carrier.

While I prefer to embody my invention in
the apparatus illustrated, it will be under-
stood that the construction may be variously
modified and varied without departing from

55 the spirit of my invention, and furthermore
my invention may be embodied in a carrier
used in connection with any system for sup-
plying water to the tank with which it co-
operates, instead of using the system of

60 tanks hereinbefore described. It will also
be manifest that while my improved system
of water-supply is particularly useful in
connection with* my improved carrier as the
combined advantages of these features af-

65 ford a highly practical and commercial ma-

chine, the water system described is useful
in connection with any other forms of car-
riers, where it is desirable that economy be
practiced in the amount of water and heat
used for performing the pasteurizing opera- 70
tions. It will furthermore be understood
that when the receptacles containing the ma-
terial to be pasteurized are of such a char-
acter that pre-heating and cooling thereof
before and after subjection to the pasteuriz- 75
ing temperature, respectively, is unnecessary,
the tanks 8 and 10 may be dispensed with
and tank 9 alone employed, the employment
of my improved carrier in connection with
either a single or a plurality of water-sup- 80
ply tanks, as hereinbefore referred to, being
within the spirit of my invention, and there-
fore no undue limitations are to be placed
upon the illustration and description of a
particular construction. 85

It will be manifest that in so far as the
feature of providing the carrier with water-
conduits is concerned, such conduits need not
be formed in the frame-members of the car-
rier, but may be provided in any other suit- 90
able manner.

What I claim as new, and desire to se-
cure by Letters Patent, is

1. A pasteurizing apparatus comprising,

in combination, a tank, means in the tank 95
for supporting receptacles containing the ma-
terial to be pasteurized, means for introduc-
ing water for pasteurization into said tank,
and means for simultaneously and continu-
ously withdrawing the water therefrom at 100
different levels, for the purpose set forth.

2. A pasteurizing apparatus comprising,
in combination, a tank, means in the tank
for supporting receptacles containing the ma-
terial to be pasteurized, means for introduc- 105
ing water for pasteurization into said tank,
and means located above said receptacles
for simultaneously and continuously with-
drawing the water from the tank at differ-
ent levels therein, for the purpose set forth. HO

3. A pasteurizing apparatus comprising,
in combination, a tank, means in the tank
for supporting receptacles containing the
material to be pasteurized, means for simul-
taneously introducing the water for pasteur- H5
i/ation into the tank at different levels, and
means for withdrawing the water therefrom

at different levels, for the purpose set forth.

4. A pasteurizing apparatus comprising,

in combination, a tank, means in the tank 120
for supporting receptacles containing the
material to be pasteurized, means for intro-
ducing water for pasteurization into said
tank at different levels therein below said
receptacles, and means for withdrawing the 125
water therefrom at different levels in the
tank above said receptacles, for the purpose
set forth.

5. A pasteurizing apparatus comprising,

in combination, a tank, means in the tank 13

966,872

for supporting receptacles containing the
material to be pasteurized in superposed
condition, means for introducing water for
pasteurization into said tank below each
5 horizontal series of receptacles, and means
for withdrawing the water therefrom above
each series of receptacles, for the purpose
set forth.

6. A pasteurizing apparatus comprising,
10 in combination, a tank, means in the tank

for supporting receptacles containing the
material to be pasteurized in superposed
condition, means for introducing water for
pasteurization into said tank at different
15 levels and intermediate adjacent series of
receptacles, and means for simultaneously
withdrawing the water from said tank in-
termediate adjacent series of receptacles.

7. A pasteurizing apparatus comprising,
20 in combination, a tank, means in the tank

for supporting receptacles containing the
material to be pasteurized in superposed
condition, a water-inlet pipe in said tank be-
low each series of receptacles, and a water-
25 outlet pipe in said lank above each series of
receptacles, for the purpose set forth.

8. A pasteurizing apparatus comprising,
in combination, a tank, a vertically-movable
support in the tank for receptacles contain-

30 ing the material to be pasteurized, said sup-
port being equipped with conduits for in-
troducing the water into the tank, and means
for withdrawing the water therefrom, said
conduits being adapted to be connected with

35 a source of water-supply, for the purpose set
forth.

9. A pasteurizing apparatus comprising,
in combination, a tank, a support in the tank
constructed and arranged to support recep-

40 lacles containing the material to be pasteur-
ized in superposed condition, said support
being equipped with conduits for introduc-
ing the water into the tank at different levels
therein, and means for withdrawing the

45 water from the tank, said conduits being
adapted to be connected with a source of
water-supply, for the purpose set forth.

10. A pasteurizing apparatus comprising,
in combination, a tank, a support in the tank

50 for receptacles containing the material to be
pasteurized, said support being equipped
with outlet-pipes through which the water
in the tank is withdrawn, and means for in-
troducing water into the tank, for the pur-

55 pose set forth.

11. A pasteurizing apparatus comprising,
in combination, a tank, and a support in
the tank for receptacles containing the mate-
rial to be pasteurized, said support being

" equipped with conduits for introducing the
water into the tank and withdrawing it there-
from, said conduits being adapted to be con-
nected with a source of water-supply, for the
purpose set forth.

12. A pasteurizing apparatus comprising,

in combination, a tank, and a support in
the tank for receptacles containing the mate-
rial to be pasteurized, said support being
equipped with conduits for introducing the
water into the tank and withdrawing it there- <JQ
from, and said conduits being adapted to be
connected in circuit with a source of water-
supply, for the purpose set forth.

13. A pasteurizing apparatus comprising,

in combination, a tank, and a support in the 75
tank constructed and arranged to support
receptacles containing the material to be
pasteurized in superposed condition, said
support being equipped with conduits above
and below each series of receptacles for in- go
troducing the water into the tank and with-
drawing it therefrom, said inlet-conduits be-
ing adapted to be connected with a source
of water-supply, for the purpose set forth.

14. A pasteurizing apparatus comprising 35
in combination a tank, and a carrier ver-
tically movable in said tank for supporting
receptacles containing the material to be
pasteurized, said carrier being equipped
with conduits for introducing the water into 90
said tank and withdrawing it therefrom, and
said inlet-conduits being adapted to be con-
nected with a source of water-supply, for
the purpose set forth.

15. A pasteurizing apparatus comprising, 95
in combination, a tank, and a carrier ver-
tically movable in said tank for supporting
receptacles for the material to be pasteurized

in superposed condition, said carrier being
equipped with conduits for introducing the 100
water into the tank and withdrawing it
therefrom below and above said superposed
receptacles, said inlet-conduits being adapted
to be connected with a source of water-
supply, for the purpose set forth. 105

HI. A pasteurizing apparatus comprising,
in combination, a tank, and a support in said
tank for supporting receptacles containing
the material to be pasteurized in superposed
condition, said support being equipped with 110
conduits for introducing water into the tank
and withdrawing it therefrom at different
levels in the tank, said inlet-conduits being
adapted to be connected with a source of
water-supply and opening upwardly, and 115
said outlet-conduits opening downwardly,
for the purpose set forth.

17. A carrier, for the purpose set forth,
formed with a vertical series of skeleton sup-
ports for receptacles containing the material 120
to be pasteurized, said carrier being equipped
with a conduit adapted to be connected with

a source of water-supply.

18. A carrier, for the purpose set forth,
formed with a skeleton support for recep- 125
tacles containing the material to be pasteur-
ized, said carrier being equipped with inlet
and outlet conduits above and below said
receptacles, for the purpose set forth.

19. A carrier, for the purpose set forth, 1.30

986,872

provided with a vertical series of supports
for receptacles containing the material to be
pasteurized, formed of spaced cross-members
equipped with conduits, for the purpose set
5 forth.

20. A carrier, for the purpose set forth,
provided with a vertical series of supports
for receptacles containing material to be pas-
teurized, formed of spaced members equipped

10 with inlet-conduits below the receptacles of
each series and with outlet conduits above
each series of receptacles, for the purpose
set forth.

21. A carrier, for the purpose set forth,
15 formed with uprights and with spaced mem-
bers connected with said uprights in a ver-
tical series and affording supports for re-
ceptacles containing the material to be pas-
teurized, said uprights and said spaced mem-

20 bers being equipped with conduits, certain
of the conduits in said spaced members be-
ing connected with the conduits in certain
of the uprights, and the other of the con-
duits in said spaced members being con-

25 nected with the conduits in the other of
said uprights, for the purpose set forth.

22. A carrier, for the purpose set forth,
formed with skeleton supports for recepta-
cles containing the material to be pasteur-

30 ized, said carrier being equipped with ver-
tically-disposed inlet and outlet-conduits and
said supports being provided with inlet and
outlet conduits arranged at different levels
and communicating with said vertical con-

35 duits, for the purpose set forth.

23. A carrier, for the purpose set forth,
provided at different levels with spaced
beams affording supports for receptacles
containing the material to be pasteurized,

40 uprights, and beams connecting said up-
rights, said spaced beams, uprights and said
last-named beams being connected together
and provided with conduits, the conduits in
certain of said uprights, spaced-beams and

45 said last-named beams being connected to-
gether to afford inlet-conduits, and the con-
duits of the other of said uprights, spaced-
beams and said last-named beams communi-
cating with each other and forming outlet-

5 conduits, for the purpose set forth.

24. A pasteurizing apparatus comprising,
in combination, a tank, a vertically movable
carrier in said tank for supporting recepta-
cles containing the material to be pasteur-

55 ized, a bearing on the tank, a vertically re-
ciprocable member slidable in said bearing
and cooperating with the carrier to raise
and lower the latter when said member is
actuated, said carrier being equipped with
conduits for introducing water into said
tank and withdrawing it therefrom com-
municating with conduits in said member,
and said bearing containing inlet and out-
let conduits constructed and arranged to

65 register with conduits in said member when

the latter is in one position and to be out of
registration therewith when said member
is moved out of such position, for the pur-
pose set forth.

25. A pasteurizing apparatus comprising, ^
in combination, a tank, a vertically movable
carrier in the tank for supporting receptacles
containing the material to be pasteurized, a
bearing on the tank, and a vertically mov-
able member reciprocable in said bearing 75
and cooperating with said carrier to raise
and lower the latter when said member is
actuated, said carrier containing conduits
for introducing water into the tank and
withdrawing it therefrom, and said bearing go
containing inlet and outlet conduits, said
member being constructed and arranged to
open communication between the conduits

of said carrier and the conduits in said bear-
ing when in one position and close said com- ^5
munication when in another position, for the
purpose set forth.

26. A pasteurizing apparatus comprising,
in combination, a tank, a vertically movable
carrier in said tank for supporting recep- 95
tacles containing the material to be pas-
teurized, a bearing on said tank, a vertically
movable member reciprocable in said bear-
ing and cooperating with said carrier to
raise and lower the latter when said mem- 95
ber is actuated and provided near its upper
end with non-communicating conduits, said
bearing containing inlet and outlet conduits
adapted, when said member is in one posi-
tion, to register respectively with the con- 100
duits in said member, and said carrier being
equipped with non-communicating conduits
registering respectively with the conduits

in said member, and further provided with
upright conduits and horizontal conduits 105
opening into said tank at different levels
therein and constructed and arranged to cir-
culate in the tank the water introduced
therein, for the purpose set forth.

27. A pasteurizing apparatus comprising, no
in combination, a tank containing means for
supporting receptacles containing the ma-
terial to be pasteurized, a plurality of water-
storage tanks containing water at different
temperatures, and means for controlling the 115
flow of water from said storage-tanks into
said first-named tank, for the purpose set
forth.

28. A pasteurizing apparatus comprising,

in combination, a tank, a vertically movable 120
carrier in said tank for supporting recep-
tacles containing the material to be pas-
teurized, and a plurality of water-storage
tanks in which water is 'adapted to be main-
tained at different temperatures cooperating 125
with said first-named tank, for the purpose
set forth.

29. In pasteurizing apparatus, the com-
bination of a tank containing means for sup-
porting receptacles containing the material 130

966,872

to be pasteurized, a plurality of water-stor-
age tanks containing water at different tem-
peratures provided near their bottom-por-
tions with outlets and near their upper ends
5 with inlets, pipes connecting said inlets and
outlets with said first-named tank, and
means for controlling the flow of water from
said plurality of tanks to said first-named
tank, to cause the water in any one of said
10 plurality of tanks to enter said first-named
tank, for the purpose set forth.

30. A pasteurizing apparatus comprising,
in combination, a tank containing means for
supporting receptacles containing material

15 to be pasteurized, a plurality of water-stor-
age tanks containing water at different tem-
peratures and each provided with an inlet
and an outlet, pipes connecting said inlets
and outlets with said first - named tank,

20 means for controlling the flow of water from
said plurality of tanks to said first-named
tank, to cause any one of said plurality of
tanks to be placed in circuit with said first-
named tank, and means for producing cir-

25 culation of the water from any one of said
water - storage tanks through said first-
named tank when in communication there-
with, for the purpose set forth.

31. A pasteurizing apparatus comprising,
30 in combination, a tank containing means for

supporting receptacles containing material
to be pasteurized, a plurality of w T ater-stor-
age tanks containing water at different tem-
peratures and each provided with an inlet

35 and an outlet pipe, a pair of single pipes
connected with said first-named tank and
forming the inlets and outlets thereof, one of
said pair of pipes being connected with the
outlet pipes of said plurality of tanks, and

40 the other of said pair of pipes being con-
nected with the inlet-pipes of said plurality
of tanks, and valve-mechanisms in the inlet
and outlet pipes of said plurality of tanks
for controlling the communication thereof

with said pair of pipes to cause water to cir- 45
culate through said first-named tank and
any one of said plurality of tanks, for the
purpose set forth.

32. In pasteurizing apparatus, the combi-
nation of a tank, a vertically movable car- 50
rier in the tank for supporting receptacles
containing the material to be pasteurized,
means for moving said carrier in the tank,
and means for introducing water into the
tank controllable automatically by the rais- 55
ing and lowering of said carrier, for the pur-
pose set forth.

33. In pasteurizing apparatus, the combi-
nation of a tank, a vertically movable car-
rier in the tank for supporting receptacles 60
containing material to be pasteurized, means
for moving said carrier in the tank, and
means for introducing water into the tank
and withdrawing it therefrom controllable
automatically by the movement of said car- 65
rier-moving means.

34. In pasteurizing apparatus, the combi-
nation of a tank, a vertically movable carrier
in the tank for supporting receptacles con-
taining the material to be pasteurized, a bear- 70
ing on the tank, a vertical reciprocable mem-
ber slidable in said bearing and cooperating
with the carrier to raise and lower the latter
when said member is actuated, said carrier
being equipped with a conduit for introduc- 75
ing water into said tank communicating with

a conduit in said member, and said bearing
containing an inlet-conduit constructed and
arranged to register with the conduit in said
member when the latter is in one position 80
and to be out of registration therewith when
said member is moved out of such position,
for the purpose set forth.

AUGUST TIESSE.

In presence of
M. A. NYMAN,

R. A. SCHAEFER.

B. D. PINKNEY.

PASTEURIZER.
APPLICATION FILED DOT. 19, 1908.

979,796.

Patented Dec. 27, 1910.

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WITHESSES:

INVENTOR

OUA. *
BY

AUORNLY

979,796.

B. D. PINKNEY.

PASTEURIZER.
APPLIOATIOH FILED OCT. 19, 1908.

Patented Dec. 27, 1910.

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WITNESSES:

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INVENTOR >

ATTORNEY

UNITED STATES PATENT OFFICE.

BRYAN D. PINKNEY, OF CLEVELAND, OHIO, ASSIGNOR TO THE LOEW MANUFACTURING
COMPANY, OF CLEVELAND, OHIO, A CORPORATION OF OHIO.

PASTEURIZER.

979,79CJ.

Specification of letters Patent. Patented Dec. 37, 1910.

Application filed October 19, 1908. Serial No. 458,544.

To all whom it may concern:

Be it known that I, BRYAN D. PKJKXET,
i citizen of the United States, and a resident
of Cleveland, county of Cuyahoga, and
d State of Ohio, have invented a new and use-
ful Improvement in Pasteurizers, of which
the following is a specification, the principle
of the invention being herein explained and
the best mode in which I have contemplated

10 applying that principle, so as to distinguish
it from other inventions.

It is to pasteurizers of the tank, or
" chainless," type in contradistinction to the
continuous pasteurizer that the present in-

15 vehtion belongs, this classification of pas-
teurizers being that generally adopted in
dealing, with those intended for use in beer-
bottling establishments and the like. As
is well understood, the process of pasteuri-

20 /ation in this connection consists in heating
the beer in the bottles to a certain tempera-
ture, holding this temperature constant for
a determined length of time, and finally
cooling such bottles to nearly ordinary at-

25 mospheric temperature. ,

The object of the present invention is the
provision of a pasteurizer of the tank type,
wherein this change in temperature may be
conveniently effected under suitable condi-

30 tions of control, and wherein the uniform
heating of all parts of the tank's contents
is assured, such uniform heating being a
prerequisite to a sound condition of the
goods, and the absence of such heating in

35 present pasteurizing operations being the

cause of no small amount of trouble to the

bottler and dissatisfaction on the part of

the consumer.

To the accomplishment of the above and

40 related ends, said invention, then, consists
of the means hereinafter fully described and
particularly pointed out in- the claims.

The annexed drawings and the follow-
ing description set forth in detail certain

45 mechanism embodying the invention, such

disclosed means constituting, however, but

one of various mechanical forms in which

the principle of the invention may be used.

In said annexed drawings Figure 1, is a

50 plan view of a pasteurizer embodying my
several improvements; Fig. 2, is a front ele-
vation of such pasteurizer ; Fig. 3 is a sec-
tion thereof taken on the line 3 3', Fig. 1 ;
Fig. 4 is an end elevation of the same; Fig.

55 5, is a transverse cross-section, on the line

5 5, Fig. 1; and Fig. 6 is a similar section
on the line G G of said Fig. 1.

The pasteurizing chamber comprises as
usual in apparatus of this kind, simply a
tank like receptacle A that is preferably 00
rectangular in form, so as to conveniently
accommodate the crates or trays B, in which
the bottles l> are placed for steaming, as the
pasteurizing process is frequently called.
The dimensions of such receptacle A are 65
chosen so as to permit of the placing there-
in, and the entire submergence when so
placed, of the desired number of crates,
whether of pint or quart bottles, consti-
tuting the capacity of the pasteurizer. Con- 70
nected with opposite ends of the tank or
receptacle, and on a level below the middle,
is a pipe or conduit C lying wholly without
said receptacle. Connected with such ex-
terior conduit or pipe near one of the points 75
where it is joined to the tank, is a steam in-
jector C' of well known construction, and
hence not requiring detailed description
here. By means of such injector, a circula-
tion of water through the receptacle and 80
pipe can be maintained, the water being
drawn from the receptacle at the end a ad-
jacent to such injector, and returned thereto
at the opposite end a'. As will be readily
understood, such injector serves at the same 85
time to heat the water, thus put into circu-
lation, so as to raise the same from the ini-
tial temperature, which is generally rela-
tively low, in order to avoid making the
transition in temperature too great when 90
the bottles are first placed therein, to the
proper pasteurizing temperature. That
such temperature may be automatically
maintained when it has been finally reached,
a thermostat D, likewise of familiar con- 95
struction, is employed, such thermostat be-
ing mounted laterally of the tank, and near
the same end from which the water has been
seen to be \yithdrawn by the injector. The
thermostat is adapted by means of suitable 1Q
air pressure connections d and a diaphragm
valve D' to appropriately operate the in-
jector whenever the temperature at the point
of attachment of the thermostat falls below,
or rises above the predetermined tempera-? lof >
ture. For observation purposes a ther-
mometer d' is likewise mounted in the same
side wall of the tank or the receptacle as
such thermostat.

From the foregoing description, it will HO

970,796

be seen that the heating of the liquid con- t
tents of the receptacle is effected hy means
located wholly exterior of the receptacle.
While the circulation of the receptacle's
o contents, effected at the same time, will
serve to render nr>re or less uniform the
tempern t ure througnout the tank, the pres-
ence of the crates or trays of bottles will
more or less hinder such circulation, arid
o render its effects at least uncertain. With
a view accordingly of assuring the penetra-
tion of the inflowing .stream of warmer
liquid (o all parts of the receptacle, as it
passes therethrough, I employ n series of

15 baffle plates A', A 2 A 3 , of the form clearly
appearing from Figs. 5 and 6. In other
words, at each end adjacent to the inlet and
discharge openings a a' of the tank, is pro-
vided an imperforate plate A' or A 2 su's-

20 pended from above, so as to leave in etfe6t,
an open space a 3 between its bottom and
lateral edges, and the tank walls. Any
tendency, accordingly, at the inlet opening
for the warmer water to rise to the surface

25 and th^re remain, is effectually overcome,
while similarly it is the cooler liquid near
the bottom of the other end of the tank that
is withdrawn. The third plate A 3 is lo-
cated midway between the two ends of the

3d tank, being disposed so as to contact with
the side and bottom of the tank, but is so
formed as to leave a vertically disposed
opening n* centrally of the tank, so that the
divergent streams passing around the baffle

:'"> plate A' at the inlet end of the tank, are
obliged to again unite before they can pass
on into the other portion of the tank. Here
they are again obliged to diffuse themselves
throughout such tank portion, before they

'io can escape around the lateral and" bottom
edges of the remaining baffle plate A 2 .

From the foregoing description of my
improved pasteurizer, it will be obvious that
the heating of the contents of such pas-

4 "' teurizer cannot only be conveniently and
quickly effected, but automatically as well,
since the effect of the thermostatic control
will be to admit steam to th' injector un-
til the pasteurizing temperature has been

50 reached. At the same time, by reason of
the presence and particular disposition of

the baffle plates, the heating effect is u:d-
form throughout the tank, and all. portions
will be brought up to such pasteurizing tem-
perature at the same time, and likewise 55
maintained at such temperature together,
so that the reversal of the heating process
may be begun with assurance that no part
of the receptacle's contents has been either
over or under-heated. 60

Other modes of applying the principle
of my invention may be employed instead
of the one explained, change being made as
regards the mechanism herein disclosed, pro-
vided the means stated by any of the follow- 65
ing claims or the equivalent of such stated
means be employed.

I therefore particularly point out and dis-
tinctly claim as my invention:

1. A pasteurizer of the tank type compris-- "0
ing a receptacle, means exterior of the same
for effecting a circulation of liquid there-
through and simultaneously heating the
liquid, and transverse baflle plates within
said receptacle comprising one at each end 75
spaced from the bottom and side walls of
the receptacle and a centrally located plate

in contact with such walls but formed with
an opening midway between the side walls,
whereby the entering warmer liquid is 80
spread throughout the tank.

2. A pasteurizer of the tank type compris-
ing a Receptacle, a conduit exterior of snid
receptacle and connecting opposite ends of
the same, an injector connected with said 85
conduit adapted to effect ;< circulation of
said receptacle's contents and simultaneously
heat the same, and transverse bailie plates
within said receptacle comprising one at
each end spaced from the bottom and side 90
walls of the receptacle arid a centrally lo-
cated plate in contact with such walls but
formed with an opening midway between
the side walls, whereby the entering warmer
liquid is spread throughout the tank.

Signed oy me this 15th day of October,
1008.

BRYAN D. PINKNEY.

Attested by

CHRISTINE E. ARNS,
JNO. F. OBERL.IN.

9->

. /?//

981,303.

J. T. H. PAUL.
PASTEURIZER EQUIPMENT,

AIPLICATIOS FILED APE. 81, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEET 1.

981,303.

J. T. H. PAUL.

PASTEUKIZEB EQUIPMENT.

APPLICATION FILED APE. SI, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEET 2.

981,303.

J. T. H. PAUL.
PASTEURIZES EQUIPMENT.

APPLIOATIOH FILED APB. 21, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEETS.

981,303.

J. T. H. PAUL

PASTEDEIZER EQUIPMENT.

APPLIOATIOH FILED APB. SI, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEET 4.

981,303.

J. T. H. PAUL.
PASTEURIZE? EQUIPMENT.

APPLICATION FILED APE. SI, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEET 5.

981,303.

J. T. H. PATJL.
PASTEURIZER EQUIPMENT.

APPLICATION FILED APR. 21, 1910.

Patented Jan. 10, 1911.

6 SHEETS-SHEET 6.

UNITED STATES PATENT OFFICE.

JOHN T. H. PAUL, OF CHICAGO, ILLINOIS, ASSIGNOR TO E. GOLDMAN & CO., INC., OF
CHICAGO, ILLINOIS, A CORPORATION OF ILLINOIS.

PASTEURIZER EQUIPMENT.

981,303.

Specification of letters Patent. Patented Jail. 10, 1911.

Application filed April 21, 1910. Serial No. 556,899.

To aU whom it may concern:

Be it known that I, JOHN T. H. PAUL, a
citizen of the United States, residing at
3900 Union avenue, Chicago, in the county
5 of Cook and State of Illinois, have invented
a new and useful Improvement in Pasteur-
izer Equipments, of which the following is a
specification.
My invention relates to an improved

10 equipment for pasteurizing apparatus of the
class involving a tank for containing the
pasteurizing liquid through which recepta-
cles containing the material to be pasteur-
ized are caused to travel intermittently on

J5 a carrier; and it relates, more particularly,
to means for conveying the receptacles, in
baskets or^holders, to the tank for treatment
therein, and means for delivering them from
the tank after the pasteurizing, and to so

20 timing the conveying and delivery opera-
tions relative to the intermittent travel
through the tank as to render the operation
of the apparatus regular and reliably con-
tinuous.

25 Referring to the accompanying draw-
ings: Figure 1 is a view in side elevation,
partly sectional, showing the upper-end por-
tion of a pasteurizer-tank surmounted by
the frame-work which supports the mecha-

20 nism for intermittently carrying the ma-
terial to be pasteurized through the tank.
Fig. 2 is a broken view presenting the show-
ing of Fig. 1 as regarded from the receiving
end of the apparatus, and Fig. 3 is a plan

35 view of the same. Fig. 4 is a diagrammatic
view illustrating the intermittent operation
of the mechanism for carrying the recepta-
cles through the tank, and Fig. 5 is a simi-
lar view illustrating the intermittent opera-

40 tion of the mechanism for feeding the recep-
tacles to the said carrying means. Fig. 6 is a
broken sectional plan view of the feeding and
delivering conveyers with interposed carrier,
the section being taken at line 6, Fig. 1, and

45 Fig. 7 is a view of the same in elevation
showing the platform in section. Figs. 8, 9
and 10 are, respectively, plan, side and end
views of one or the similar roller sections of
which the curved portion of the feed-con-

SO veyer is composed, the rollers being removed
in Fig. 10.

To facilitate understanding the plan of
construction and operation or the entire ap-
paratus the same may be generally described

s as follows, with more particular reference to

Figs. 6 and 7 and to pasteurizing bottled
beer, or the like, in crates, baskets, or other
suitable forms of holders: The bottle-filled
holders are loaded upon a conveyer A, which
is caused to move intermittently at regular 60
intervals and feed the holders to an endless
carrier, denoted B, as a whole, which travels
vertically in the pasteurizer-tank and inter-
mittently like the feed-conveyer A but in
alternation therewith. Thus, each time a 65
holder-receiving member of the carrier is
brought into registration with the discharge-
end of the feed-conveyerj the carrier is ar-
rested and the conveyer is set in motion to
advance a holder, or set of holders, upon 70
such registering member, whereupon the
conveyer is arrested and the carrier is set in
motion upon its course through the tank.
Whenever a, holder-laden member of the car-
rier, in traveling through its course, reaches 75
the position of registering with the feed, the
holder advanced by \t upon such member
supplants the holder on the latter by shoving
it off upon a delivery-conveyer, represented
at C, which is preferably of the well-known 80
gravity variety and thus downwardly in-
clined to adapt the holders that are delivered
to it to travel upon its rollers to the ultimate
point of delivery.

An object of the present improvement is 85
to render the entire apparatus compact, so
as to occupy the minimum space and sim-
plify the mechanism, which is all supported
on a floor or platform D and the upper end
of the pasteurizer - tank E surrounded . by 90
such floor or platform, the tank rising from
a lower support (not shown), and the sup-
porting medium for the driving mechanism
being an upright rectangular frame, denoted
as whole at F in Fig. 1, surmounting the 95
tank and platform and built substantially of
structural-metal bars.

The conveyer A, supported on the plat-
form D, comprises straight end-portions A 1
and A 3 and an intermediate curved portion 100
A 2 , the conveyer terminating at the tank;
and it is built as a roller-track, of a plural-
ity of sections, those forming the curved
portion A 2 being each like that illustrated in
Figs. 8, 9 and 10 and involving the following 105
described construction: A transversely ex-
tending yoke 11 forms a depression or con-
duit 12 between its ends to admit a traveling
conveyer-chain,' hereinafter described. On
the opposite ends of the yoke are provided 110

981,303

bearings 13, 13, which are angle-irons ex- i
tending continuously throughout the entire
length of the conveyer, and bearings 14, 14,
for each section are formed at opposite sides
5 of the conduit as integral parts of the yoke.
In these bearings are journaled the tapering
rollers 15 ; 15 and 16, 1(5; and a sprocket-
wheel 17 is journaled in horizontal position
on the yoke to one side of the conduit to

10 extend into the path through the latter. The
sections forming the straight portions of the
track are each of the described construction of
those for the curved portion thereof except
that the rollers are cylindrical and that the

15 sections are devoid of sprocket-wheels. The
double track thus formed to accommodate
the outer length of the conveyer - chain is
supported on and fastened to frame-work
indicated at G in Fig. 7. A sprocket-wheel

20 18 is journaled at the receiving end of the
track, and a relatively larger sprocket-wheel
19 is journaled on the frame F adjacent to
the receiving end of the gravity-conveyer C ;
and an endless chain 20, carrying flights 21

26 at uniform intervals, passes about these
sprocket-wheels to. travel through the con-
duit formed by the yoke - depressions 12,
wherein it engages the series of sprockets
17, and along the inner side of the conveyer

30 where it is guided by sprockets at 22 and 23.
To prevent the chain from sagging under its
load, 'it is caused to ride on rollers 20 l on a
bed-plate 20 2 extending along the conduit 12
and throughout the length of the conveyer-

35 chain.

The driving mechanism, or "movement,"
supported on the frame F is the follow ing: A
worm-shaft 24, to which the power is applied
at a pulley 25, meshes with a worm-wheel 26

40 carrying a pinion 27 which meshes with a gear

28 having on its shaft a mutilated gear

29 to mesh with a pinion 30 engaging a large
gear 31. The shaft which carries the muti-
lated gear 29 also carries a mutilated gear

45 32 to mesh with a pinion 33, the shaft of
which also carries a beveled pinion 34 mesh-
ing with a similar pinion 35 on one end of a
horizontal shaft 36 carrying a beveled pin-
ion 37 in mesh with a similar pinion 38 on the

50 upper end of the vertical shaft 39 of the
sprocket 19. A pair of sprockets 40 is pro-
vided on' the shaft of the gear 31, and
sprockets 41, 42 and 43 are provided in
pairs on their respective shafts journaled in

55 the frame F, as represented, for passage
about them of the endless chains 44 of the
carrier B. At uniform intervals the chains
44 are connected by rods 45, on each of
which, near its ends, are pivotally suspend-

60 ed, to always maintain a vertically depend-
ing position, members of a pair of hangers
46 of general rectangular or yoke shape with
parallel roller-tracks 47, formed with chan-
nel-irons, connecting the members of each

6 pair. These roller-tracks are, by preference,

sufficiently long to seat a series, as three,
bottle-holders 48 (Fig. 1), and correspond
in length 'with that of the interval between
(lights 21 on the chain 20 to adapt each flight
to advance, in each intermittent movement of 70
the chain, a plurality of the holders upon
the carrier B to the number thereof which a
pair of the track-connected hangers 4$ ia
adapted to hold, and to advance that number
in each operation upon the delivery-con- j?|
veyer.

The operation is as follows: The mutilated
gears 29 and 32 are so relatively disposed as
to cause the teeth upon them to mesh alter-
nately with the pinions they respectively en- go
Sage. In starting the machine, a pair of
ic hanger-tracks 47 may be presumed to
be in registration with the discharge-end of
the feed-conveyer A, then laden with a series
of holders 48, with a flight 21 abutting 8$
against the rearmost bolder; and the gear 32
may be presumed to be in initial engagement
with the pinion 33. With the worm-shaft
24 then in motion, the mutilated gear 32 will
turn the shafts 36 and 39 to drive the 90
sprocket 19 until the teeth of that gear clear
the pinion 33, which is just sufficient to drive
the chain 20 to the extent of causing the re-
spective flight 21 to advance the holders 48
ahead of it upon the hanger -tracks 47 then 95
in position to receive the holder-series,
which, in so advancing, will shove any hold-
ers in their path on the track off the latter
upon the conveyer C for delivery. Upon
cessation of the movement of the chain 20, 100
the teeth of the mutilated gear 29 are in ini-
tial engagement with the pinion 30, causing
the latter to drive the gear 31 and chains 44,
by actuating the sprockets 40, until the teeth
or that gear clear the pinion 30 when the 105
teeth of the mutilated gear 32 will again
be in initial engagement with those of the
pinion 33, ready to repeat the intermittent
movement of the chain 20. The intermittent
movement of the chains 44 of the carri B 110
lowers the holder-laden tracks into the tank
to remain in a stratum of the pasteurizing-
liquid therein until the next movement of
the chain 20 loads upon the next-succeeding
pair of carrier-tracks thus brought into posi- 115
tion, another series of holders, in the mean-
time placed upon the conveyer A. The con-
tinuous operation of the apparatus involves
the repeated alternate movements of the
chain 20 and carrier B, to intermittently ad- 120
vance each series of bottle-holders down-
wardly and upwardly through the tank E
and bring the endless series of track-pairs
successively into registration with the dis-
charge-end of the feed-conveyer and to in- 125
termittently ride series of the bottle-holders
upon the carrier- tracks, thereby effecting the
removal of those on the latter, after pasteur-
ization of their contents, to the delivery-con-
veyer C. 13C

981,303

The type of pasteurizing apparatus to

which my present improvement particularly

relates is exemplified by the apparatus which

forms the subject of United States Letters

5 Patent Xo. 913,910. granted to me March 2,

1909. In that type of apparatus the carrier

in the pasteurizer tank is a wheel-like body

rot a table about its axis and carrying hold-

.ers; and the carrier is rotated intermittently

10 ; to alternate with the intermittent move-
ments of a feed-conveyer, wherein* packages
containing the material to be pasteurized are
conveyed upon the holders on the carrier, as
they are arrested, at intervals, to register

15 with the discharge-end of the conveyer, and
the packages which have been passed
through the tank are removed from their
holders. The primary purpose of my im-
provement is to adapt the same principle of

20 operation to the endless-chain form of car-
rier in a pasteurizing apparatus, thereby
to attain the advantages peculiar to that
form, including simplicity, compactness and
comparatively moderate cost of construction,

25 all of which are secured by the apparatus
herein illustrated and described.

AVhat I claim as new and desire to secure
by Letters Pateitt is:

1. In a pasteurizing-apparatus equipment.

30 the combination of a tank for holding the
pasteurizing medium, a frame rising above
the tank, sprockets journaled in said frame,
an endless-chain carrier working on sprock-
ets in said frame to travel in the tank, hang-

35 ers pivotally supported at intervals on the
carrier-chains, an endless-chain roller-con-
veyer including a sprocket in said frame
provided on the chain with flights spaced to
correspond with the spaces between said

40 hangers, said endless-chain roller-conveyer
being so positioned relative to the endless-
chain carrier as to convey thereto and re-
move therefrom the receptacles containing
the material to be pasteurized, and a train

45 of driving-gears on said frame, -.including

a pair of mutilated gears for driving said
carrier and conveyer intermittently in alter-
nation with each other, for the purpose set
forth.

2. In a pasteurizing-apparatus equipment, 50
the combination of a tank for holding the
pasteurizing medium, an endless-chain car-
rier traveling in said tank and having mem-
bers of pairs of hangers pivotally supported

at intervals on its relatively opposite chains, 55
with roller-tracks connecting the members
of each pair, a conveyer for carrying to said
hangers holders containing material to be
pasteurized, and driving mechanism for said
carrier and conveyer operating to actuate GO
them intermittently in alternation with each
other, for the purpose set forth.

3. In a pnsteunzing-apparatus equipment,
the combination of a tank for holding the
pasteurizing medium, a frame rising above 65
said tank, sprockets journaled in said frame,

an endless-chain carrier working on sprock-
ets in said frame to travel in the tank and
having members of pairs of hangers piv-
otally supported at intervals on its relatively- 70
opposite chains, with roller-tracks connect-
ing the members of each pair, an endless-
chain roller-conveyer including a sprocket
in said frame and provided on the chain
with flights at intervals corresponding with 75
those between said hangers, said endless-
chain roller-conveyer being so positioned rel-
ative to the endless-chain carrier as to con-
vey thereto and remove therefrom the re-
ceptacles containing the material to be pas- 80
teurized. and a train of driving gears on
the frame, including a pair of mutilated
gears for driving said carrier and conveyer
intermittently in alternation with each other,
for the purpose set forth.

In presence of
L. HEISLAR,

R. SOHAEFER.

JOHN T. H. PAUL.

f-L

A. H. WEHMILLER & J. W. DAWSON.

MECHANISM FOE CLOSING COVERS OF PASTEDEIZEK BASKETS,

APPLIOATIOS FILED MAE. 10, 1910.

981,961. Patented Jan. 17, 1911.

2 SHEETS-SHEET 1.

A. H. WEHMILLER & J. W. DAWSON.
MECHANISM FOB CLOSING COVERS OF PASTEDEIZEE BASKETS.

APPLICATION FILED HAS. 10, 1910.

981,961. Patented Jan. 17, 1911.

2 SHEETS-SHEET 2.

// ife

UNITED STATES PATENT OFFICE.

ALFRED H. WEHMILLER AND JOSEPH W. DAWSON, OF ST. LOUIS, MISSOURI, ASSIGNORS
TO BARRY-WEHMILLER MACHINERY COMPANY, OF ST. LOUIS, MISSOURI, A COR-
PORATION.

MECHANISM FOR CLOSING COVERS OF PASTEURIZER-BASKETS.

981,961.

Specification of letters Patent. Patented Jan. 17, 1911.

Application filed March 10, 1910. Serial No. 548,405.

To all whom it may concern:

Be it known that we, ALFRED H. WEHMIL-
LER and JOSEPH W. DAWSON, citizens of the
United States, residing in the city of St.
5 Louis and State of Missouri, have invented
certain new and useful Improvements in
Mechanisms for Closing Covers of Pasteur-
izer-Baskets, of which the following is a
full, clear, and exact description, reference

10 being had to the accompanying drawings,
forming part of this specification.

Our invention relates to a mechanism for
automatically closing the covers of baskets
used in pasteurizers in which bottles of beer

15 are subjected to a pasteurizing treatment.

The invention is in the nature of an im-
provement upon that class of pasteurizers
of which an example is to be found in Let-
ters Patent of the United States No. 755,108,

20 issued March 22, 1904, and in which there
is employed a bottle carrier having baskets
provided with covers hinged to the baskets
and adapted to be opened to permit access
into the baskets and closed to prevent escape

25 of contents from the basket. In the use of
a pasteurizer containing carrier baskets of
the description referred to, it is essential
that the covers of the baskets be closed be-
fore the baskets pass through the pasteurizer

30 after bottles have been placed therein in
order that fragments of the bottles, which
are frequently broken, may not be permitted
to escape from the baskets by floating in the
water in the pasteurizer. It not infrequently

35 happens that in the use of the pasteurizers
the workmen engaged in filling the baskets
neglect to close the covers after the baskets
have been filled aird our invention has for its
object the production of means whereby the

40 covers are automatically moved to closed
positions with the result of avoiding any
possibility of fragments of broken bottles
becoming discharged from the baskets.

Figure I is a side elevation of a portion of

45 a pasteurizer including fragments of the
tank, the carrier and our door closing means.
Fig. II is a front elevation of the parts
shown in Fig. I. Fig. Ill is a top or plan
view of the parts shown in Fig. I. Fig. IV

50 is a view partly in plan and partly in hori-
zontal section of a fragment of the rock
shaft by which a cover of each carrier basket
is supported, a fragment of one of the end
members of the cover and the dog carried by

the rock shaft and adapted to actuate the 55
cover. Fig. V is a detail view of the trip
lever.

In the accompanying drawings : 1 desig-
nates the tank of the pasteurizer and 2 is an
upright or post surmounting said tank. 60
This upright is preferably of I-beam shape
or of any other suitable shape that will pro-
vide side flanges 3 which receive parts to be
hereinafter mentioned.

4 designates one of the endless chains of 65
a carrier that supports baskets 5, the baskets
being preferably provided with hanger stir-
rups that are mounted on cross rods of the
carrier as in the construction illustrated in
the patent hereinbefore mentioned. The top 70
of the carrier basket is at least in part
closed by a cover that preferably consists
of end bars 6 and cross rods 7. This cover,
as shown in the drawings, is composed of
two sections loosely mounted upon a rock 75
shaft 8 that extends through the end bars
of the cover sections and is journaled in the
end walls of the carrier basket so that it may
rotate freely in said end walls when it is
actuated through means to be hereinafter 80
set forth. The cover end bars 6 are spaced
apart from the end walls of the basket by
distance sleeves 9. A sectional cover for a
basket is unimportant in so far as our pres-
ent invention is concerned, and therefore, 85
when the word cover is hereinafter used, it
is to be understood as referring to one sec-
tion of the cover shown that has means as-
sociated with it for mechanical operation
of it. 90

10 designates a dog fixed to the rock shaft
8 adjacent to one of the cover end bars by
suitable means, such as a set screw 11. This
dog is provided with, a laterally projecting
lip 12, see Fig. IV, that occupies a position 95
back of the adjacent cover end bar 6 and
is adapted to operate against said end bar
for the purpose of swinging the basket cover
to a closed position when the rock shaft 8 is
rotated by the means to be next described. 100

13 designates a trip lever that is fixed to
the rock shaft 8 by suitable means, such as
a set screw 14. This trip lever is located at
one of the outer ends of the rock shaft 8
and preferably exteriorly of the carrier 105
basket 5. The trip lever 13 is preferably
of curved shape, as seen in Fig. I, in order
that it may extend through the carrier chain

981,961

4 above the basket to so position its free end
as to cause it to strike against a member
to be hereinafter mentioned, and which is
supported by the upright 2. The trip lever
5 is provided at its lower side with a rear-
wardly projecting extension 15 which is
provided at its lower end with a toe or stop
16 that is adapted to come into contact with
one of the pivot members in the carrier

10 chain when the trip lever is tripped to close
the basket cover, thereby limiting the degree
of movement of said trip lever.

17 designates a bracket seated against the
upright '2. This bracket is vertically ad-

15 justable upon said upright in order that its
elevation may be altered and it is preferably
provided at one side with a hook 18 that en-
gages one of the flanges 3 of the upright
and the bracket contains hook bolts 19, the

20 hooks of which are adapted to engage the
other of said flanges, whereby the bracket
may be securely held to the upright at any
desired location.

20 is an arm mounted in the bracket 17
25 and extending inwardly toward the path of

travel of the carrier baskets 5.

21 is a trip arm that is supported by the
arm 20 and is adjustable transversely of
said arm 20, the trip arm being provided

30 with a slot 22 that receives a set screw 23
seated in the arm 20. The trip arm 21 is
preferably of L-shape and it extends into the
path of travel of the free end of the trip le-
ver 13 in order that it will be engaged by said

35 trip lever and the trip arm is adjustably
mounted upon the arm 20 in order that it
may be shifted laterally relative to the path
of travel of the free end of the trip arm,
thereby providing for only the proper de-

40 gree of engagement between said members.
The supporting arm 20 is adjustably
mounted in the bracket 17 in order that it
may be turned to lower or elevate the trip
arm 21 supported thereby to provide for

45 further adjustment of the trip arm rela-
tive to the path of travel of the trip lever,
and said supporting arm is normally held
in a fixed position by suitable means, such
as a set screw 24.

60 In ther practical use of a pasteurizer
equipped with our door closing cover, the
carrier of the pasteurizer operates in the

usual manner and as each basket of the car-
rier moves into proximity with the trip
arm 21. the trip lever 13 carried by the 55
basket engages said trip arm with the re-
sult of causing the trip lever to be moved
upwardly and forwardly relative to the trip
arm and impart rotation to the rock shaft
8. The rock shaft in its rotation, carries 60
with it the dog 10 and the lip 12 of said
dog, and said hp by engaging the adjacent
end bar loosely mounted , upon the rock
shaft, acts to move said cover in a forward
or outward direction in order that it will 65
fall to a closed position over the open up-
per end of the basket.
We claim:

1. In a pasteurizer, the combination of a
pasteurizing tank, bottle receptacles pro- 70
vided with covers, a carrier for moving said
receptacles into the pasteurizing tank, and
means for automatically closing said covers
before the entry of said receptacles within
said tank. 75

2. The combination in a pasteurizer, of a
carrier comprising a receptacle provided
with a cover, a rock shaft associated with
paid receptacle and by which said cover is
loosely supported, a member carried by said 80
rock shaft arranged to engage said cover, a
trip lever carried by said rock shaft, and an
adjustably supported trip arm arranged in
the path of movement of said lever and by
which the lever is moved to rotate said shaft 85
and close said cover, substantially as set
forth.

3. The combination in a pasteurizer, of a
carrier comprising a receptacle provided
with a cover, a rock shaft associated with 90
said receptacle and by which said cover is
loosely supported, a dog fixed to said rock
shaft arranged to engage said cover, a trip
lever fixed to said rock shaft, and a trip arm
nrranged in the path of movement of said 95
lever and by which the lever is moved to
cause it to rotate said shaft to close said
cover, substantially as set forth.

ALFEED H. WEHMILLER.
JOSEPH W. DAWSON.

In presence of

HOWARD G. COOK.
EDNA B. LINN.

989,141.

F. GETTELMAN.

PASTEURIZING APPARATUS.

APPLICATION FILED MAT 10, 1909.

Patented Apr. 11, 1911.

UNITED STATES PATENT OFFICE.

FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN.
PASTEURIZING APPARATUS.

989,141.

Specification of Letters Patent. Patented Apr. 11, 1911.

Application filed May 10, 1909. Serial No. 495,177.

To all whom it may concern:

Be it known that I, FREDERICK GETTEL-
MAN, a citizen of the United States, and
resident of Milwaukee, in the county of Mil-
; waukee and State of Wisconsin, have in-
vented certain new and useful Improve-
ments in Pasteurizing Apparatus ; and I do
hereby declare that the following is a full,
clear, and exact description thereof.

10 The object of my invention is to provide
a simple, efficient and economical apparatus
for pasteurizing, the construction and ar-
rangement of the apparatus being such that
pasteurization is effected by subjecting the

13 bottled product to successive interrupted im-
mersions in water contained in separate vats,
the water in each vat being at initial prede-
termined temperature, whereby said product
is gradually brought to the exact pasteuriz-

20 ing temperature desired, at which tempera-
ture it is sustained for a period of time and
thereafter gradually lowered in tempera-
ture preparatory to being removed from the
pasteurizing apparatus. Thus it will be un-

25 derstood that by dividing the heated water
into separate compartments accuracy in tem-
peratures may be more readily mintained,
than in cases where a single vat of heated
water is used and the laws of specific gravity

30 depended upon for such temperatures, in
which case the product is arranged to pass
through the body of water at different ele-
vations therein. In the last named method
of sterilizing, the conveyer or chains which

35 carry the bottled product through the steri-
lizing machine are necessarily subjected to
moisture and consequently rust and dete-
riorate, while with my apparatus the chain
or conveyer is supported above the water-

40 line at all times, being dry and susceptible
to lubrication, whereby smooth running and
durability are maintained.

The invention therefore consists in cer-
tain peculiarities of construction and com-

45 bination of parts as hereinafter fully set
forth with reference to the accompanying
drawings and subsequently claimed.

In the drawings: Figure 1 is a diagram-
matic view of a pasteurizing apparatus em-

60 bodying the features of my invention, and
Fig. 2, a detail cross-section as indicated by
line 2 2 of Fig. 1, showing the conveyer-
chain and its supporting means.

Referring by characters to the drawings,

55 1 indicates a housing forming a chamber

having an opening 2 therein, that communi-
cates with a vertically disposed well in the
forward end of the chamber through which
opening access is had to an endless chain
conveyer 3, the conveyer being driven and 60
supported by a series of pulleys mounted
upon suitable bearings in connection with
the housing walls. Suitably supported
within the chamber are a series of vats 4,
4% 4 b , 4, located in their respective order 65
one below the other, the vats being filled to
a predetermined height with heated water
from supply-pipes 5. Track-rails 6, 6 a , 6 b ,
6, are disposed above the water-line of the
series of vats, which rails serve as longi- 70
tudinal supporting guides for the chain-
conveyer 3. This chain- conveyer is ar-
ranged to pass over a pulley 7 located above
the forward end of the first vat 4, from
which point it is deflected downwardly by 7S
a guide-pulley 7 a , being also supported by
an upwardly inclined end of the guide-rail
6, and from the guide-pulley said conveyer
travels in the direction of the arrows upon
said guide-rail to a second guide-pulley 8 a 80
and from thence upward and over a pulley
8, the aforesaid guide-rail being also in-
clined at this end to form a support for the
conveyer intermediate of the last named
pulleys, as shown. From pulley 8 the con- 85
veyer passes downward to the rear end of
the vat 4 over a pulley 9 and lengthwise of
the second vat 4% being supported by guide-
rails 6 a at the forward end of the vat 4%
said conveyer passes up an inclined portion 90
of the guide-rail from a guide-pulley 10 a to
a pulley 10, from which pulley it takes a
vertical drop to a pulley 11 disposed over
the forward end of the third vat 4 b . The
conveyer passes above this vat in a similar 95
manner to that just described in connection
with vat 4 a , except that it travels in the op-
posite direction, being passed under a guide-
pulley 12 a and over a pulley 12 to a pulley
13 above the rear end of the last vat 4 C . It 10
then travels across the latter, being guided
by the rail 6 C to 'a forward pulley 14 and
from thence up through the well portion of
the chamber to the first pulley 7, this last
vertical stretch between the aforesaid pul- 105
leys is sufficiently offset from the vertical
stretch between the pulleys 10 and 11 to per-
mit all clearance required.

From the foregoing it will be seen that the
endless chain-conveyer thus passes in a zig- 110

989,141

zag manner back and forth over the series
of vats being alternately dropped and ele-
vated as it enters and leaves each vat in or-
der to immerse the bottled product in the
5 vat water, which bottled product is carried
by a series of trays 15 that are pivotally
suspended from rods 16 carried by said
chain - conveyer, the rods being provided
with anti-friction rollers 17 arranged to

10 contact with the guide-rails. By the above
described construction, the several stretches
of the aforesaid chain-conveyer are relieved
of sagging strain to which they would other-
wise be subjected and thus friction being re-

l 5 duced to a minimum a proportionate less
amount of power is required to operate the
apparatus. The conveyer being set in mo-
tion, it is apparent that the trays containing
the bottled product will retain their vertical

20 position throughout the entire travel of the
conveyer, being immersed in each tank,
starting from the first and returning to the
starting-point, where said bottled product
is removed through the opening of the

25 housing in a perfect state of sterilization.

An overflow-pipe 18 taps the water-line
at the rear end of the last vat 4 of the se-
ries, which pipe is connected to a pump 19,
the pump being provided with a discharge-

3< - ) pipe 20 connecting a branch-pipe 21 dis-
posed lengthwise of and above the first vat.
The branch-pipe terminates with transverse
spray-nozzles 22 adapted to discharge their
contents at the opposite ends of said first

35 vat 4, whereby the overflow from the last
vat 4 C is circulated, there being a gravity
overflow pipe-connection 23 leading from
the water-line at the forward end of the
first vat to a point adjacent to the forward
end of the last vat where it terminates in a
transverse spray-nozzle 24 arranged to dis-
charge water at a low temperature upon the
bottled product as it is lifted from the last
sterilizing vat preparatory to being re-
moved from the chamber to be labeled for
shipment or consumption*.

Assuming the temperature of the water
in the first and fourth vats 4, 4, to be 122,
the second and third vats 4, 4 b . being 149
and 140 respectively. The bottled product,
which is at the surrounding atmospheric
temperature, just prior to entering the first
vat will pass under and be subjected to a
spray from the overflow water pumped from
the rear end of the last vat, thus increasing
the temperature of the product just before
the same is submerged. The bottled prod-
uct is thereafter drawn through the water
of the first vat, whereby it is further heated
to approximately 113 by the time it is
withdrawn therefrom. Thus it will be seen
that the water temperature in the first vat
will have been materially lowered at its

65 forward end, clue to absorption of heat at
this point by the lower temperatured bot-

tied product. The water in the rear end
of said first vat however will remain at the
approximate initial temperature being sup-
plemented by water fed from the rear end
of the fourth vat. The product is now 70
passed through the second vat 4", being
raised thereby to a temperature approxi-
mating 140, and from this vat said prod-
uct is submerged into the water of the third
vat 4 b , and thereby held at approximately the 75
same temperature (140) for a period of
time sufficient to effect perfect sterilization.
The product is then introduced into the rear
end of the fourth vat 4 where its temper-
ature is gradually lowered, the water in 80
the rear end of said vat being raised in tem-
perature from its initial 122 due to the
equalization between the higher temperature
of the bottled product. Hence the overflow
water taken from this end of vat 4 C , by the 85
pump is delivered to the first vat above the
initial temperature of the water therein,
and as the finished sterilized product is
lifted from the last tank, lowered in tem-
perature, it is further cooled by the spray 90
bath from nozzle 24, the water from which
nozzle is fed from the overflow discharged
from the cooled forward end of vat 4.

Thus it will be seen that the sterilizing
process consists in a step-by-step gradual 95
rise of the temperature of the product, the
rise of temperature being interrupted at in-
tervals until the maximum temperature is
reached, at which temperature it is held for
a predetermined interval, and thereafter 10
said bottled product is gradually cooled in
a reverse step-by-step series of interrupted
baths at decreasing temperatures, and by
utilizing a series of vats, the temperatures
of water therein may be fixed at any degree 10
of heat to produce the most effective results,
a condition not attainable wherein a single
vat is used and the bottled product raised
or lowered therein to effect a sterilization by
the temperature of the water at different 11
elevations. Furthermore by interrupting
the sterilization of the bottled product in
passing from one vat to the other, the sud-
den shock due to variation in temperature
fends more quickly and effectually to render H
such organisms as sacc. cerevisiae, pedioc-
cus. etc., as are found in fermented beverages
incapable, it being understood that the ap-
paratus herein described is especially appli-
cable to the sterilization of sue:, beverages. ia

I claim :

A pasteurizing apparatus comprising a
housing having a series of four vats ar-
ranged therein one above the other adapted
to contain water at progressively higher 12
temperatures from the first vat to the sec-
ond vat of the series, the third and fourth
vats being adapted to contain water at pro-
gressively lower temperatures, the water in
the first and last vats of the series being 13

989,141

approximately at even temperatures, guide
sheaves disposed at the ends of each vat,
a well at the forward end of the housing
communicating with the lower vat, an end-
5 less conveyer arranged to pass over sheaves
of the first vat under the rear sheave of the
second vat and over the forward sheave
thereof, under the forward and over the
rear sheave of the third vat and under the
10 sheaves of the fourth vat and from thence

completing its circuit to the forward sheave
of the first vat through the housing well.

In testimony that I claim the foregoing I
have hereunto set my hand at Milwaukee, in
the county of Milwaukee and State of Wis-
consin in the presence of two witnesses.

FREDERICK GETTELMAN.
Witnesses :

GEORGE G. FELBER,
N. E. OLIPHANT.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

: Commissioner of Patents.

991,808.

A. TIESSE.

PASTEURIZING APPARATUS.
APPLICATION FILED MAE. 16, 1910.

Patented May 9, 1911.

5 SHEETS-SHEET 1.

C NO*KIS Pirrws co., WASHJHCJON. o. c.

991,808.

A. TIESSE.
PASTEURIZING APPARATUS.

APPLICATION FILED MAE. 16, 1910.

Patented May 9, 1911.

5 SHEETS-SHEET 2.

mniniiuimijuui mum |ii|m imam

991,808.

A. TIESSE.
PASTEURIZING APPARATUS.

APPLICATION FILED If AE. 18, 1910.

Patented May 9, 1911.

5 SHEETS-SHEET 3.

HI NOK.tl* ffTEKS CO.. WASHINGTON. O. C

991,808.

A. TIESSE.
PASTEURIZING APPARATUS.

AFPLIOATIOH FILED MAE. 16, 1910.

Patented May 9, 1911.

5 SHEETS- SHEET 4.

urn MO**!* ftrns co..

991,808.

A. TIESSE.

PASTEURIZING APPARATUS.
APPLICATION PILED MAE. 16, 1910.

Patented May 9, 1911.

5 BHEETS-BHEET 5.

^tfZ&SS. **'

UOTTED STATES PATENT OFFICE.

AUGUST TIESSE, OF CHICAGO, ILLINOIS.
PASTEURIZING APPARATUS.

991,808.

Specification pf letters Patent. Patented May 9, 1911.

Application filed March 16, 1910. Serial No. 549,789.

To all whom it may concern:

My object is to provide a construction of
pasteurizer by which the pasteurizing op-

10 eration may be carried on continuously, and
under pressure when desired, whether the
pasteurizing agent be steam or water, and
by which pasteurization of the material to
be treated may be effected expeditiously and

15 uniformly.

Eeferring to the accompanying drawings
Figure 1 shows by a view in elevation a
pasteurizing apparatus constructed in ac-
cordance with my invention, the apparatus

20 illustrated in this figure being designed for
use with water as the pasteurizing agent.
Fig. 2 is a view in elevation of the pasteur-
izing apparatus showing portions thereof in
section, this view being taken from theright-

25 hand side of Fig. 1 and at right - angles
thereto and the section being taken at line
2 on Fig. 1 and viewed in the direction of
the arrow. Fig. 3 is a section taken at the
line 3 on Fig. 2 and viewed in the direction

30 of the arrow, this section being taken
through one of the two valve-constructions
employed. Fig. 4 is a section taken at the
line 4 on Fig. 2 and viewed in the direction
of the arrow, this view being taken through

35 the other of the valve-constructions of the
pasteurizer. Fig. 5 is a diagrammatic view
in side elevation of one of the closed recep-
tacles for receiving the material to be pas-
teurized, this view illustrating the manner

40 of preventing the pasteurizing agent from
entering the receptacles when they are in
position for being emptied of the pasteur-
ized material and filled with raw material
to be pasteurized. Fig. 6 is a diagrammatic

45 view in elevation and partly in section of
the receptacles adjacent to the one illus-
trated in Fig. 5 and arranged above and be-
low it, together with the connections be-
tween these receptacles at their opposite

50 ends. Fig. 7 is a similar view of the two re-
ceptacles adjacent to those shown in Fig. 6,
together with their inlet and outlet connec-
tions. Fig. 8 is a similar view of the two .
receptacles next to those shown in I^ig. 7,

55 together with their inlet and outlet connec-

tions ; and Fig. 9, a similar view of the two
remaining receptacles and their inlet and
outlet connections, Figs. 5 to 9 inclusive
showing, respectively, only those portions
of the controlling valves which operate in 60
conjunction with the respective receptacles
shown in the figures, for clearness of illus-
tration. Fig. 10 is a view in end elevation
of my improved pasteurizing apparatus
adapted for use with steam as the pasteur- 65
izing fluid. Fig. 11 is a view in elevation
of the construction shown in Fig. 10, but
taken at a right-angle thereto, with certain
parts of the apparatus shown in section.
Fig. 12 is a section taken at the line 12 on 70
Fig. 11 and viewed in the direction of the
arrow. Fig. 13 is a section taken at the line
13 on Fig. 11 and viewed in the direction of
the arrow. Fig. 14 is a view like that of
Fig. 10 showing a modification of the recep- 75
tacles for receiving the material to be pas-
teurized ; and Fig. 15, a view in vertical sec-
tional elevation of the apparatus illustrated
in Fig. 14.

Referring particularly to Figs. 1 to 9 in- 80
elusive, 16 to 24 inclusive denote a plurality
of closed receptacles shown as of cylindrical
form and secured equi-distant from each
other to the inner surfaces of a pair of spaced
parallel rings 25, the rings 25 resting at 85
their outer peripheries upon rollers 26 jour-
naled in a base 27, a portion of the periph-
ery of each ring being in the form of a gear
as represented at 28 for a purpose herein-
after set forth. Extending through the cen- 90
ter of the rings 25 and journaled in bearings
29. is a shaft 30 which carries two spaced
heads 31 and 32, respectively, of frusto-
conical form tapering inwardly as repre-
sented at 33 in Fig. 2, and journaled on 95
these heads are internally tapered sleeves 34
and 35, respectively, which are provided
with radially extending arms 36 and 37, re-
spectively, connecting with the opposite
ends of the receptacles 16 to 24 inclusive as 100
illustrated of those shown in Fig. 2. The
sleeve 34 and arms 36 contain conduits 38
to 46 inclusive, which are spaced equidis-
tant from each other and communicate, re-
spectively, with the interior of the recep- 105
tacles 16 to 24, inclusive, at their left-hand
ends in Fig. 2, when these receptacles are in
the positions illustrated in Fig. 1, and the
sleeve 35 and arms 37 contain conduits 47
to 55 inclusive which are likewise spaced 110

601,808

equidistant from each other and communi-
cate, respectively, with the interior of the
receptacles 16 to 24 inclusive at their right-
hand ends in Fig. 2. when the receptacles

5 are in the positions illustrated in Fig. 1.

In the particular construction illustrated,
the head 31 contains seven angle-shaped con-
duits 56 to 62 inclusive which open through
its periphery and its outer face as repre-

10 sented of those conduits illustrated in Fig.
2, the conduits 56 to 62 inclusive heing so
arranged that when the receptacles occupy
the positions represented in Fig. 2 they will
communicate with the conduits 40 to 46 in-

15 elusive, respectively. The conduits 56 to 62
inclusive communicate with pipes 63 to 68
inclusive and an exhaust-pipe 69, respec-
tively, the pipes 63, 64 and 65 leading into
the lower ends of tanks 72, 71 and 70, re-

20 spectively, and the pipes 66, 67 and 68 con-
taining pumps 73 are adapted to discharge
into the tanks 70, 71 and 72 respectively,
these tanks being designed to receive water
for circulation through the receptacles 16 to

25 24 inclusive as hereinafter described, and
maintain it at different degrees of temper-
ature for producing gradual heating of the
material to be pasteurized, pasteurization
of the same and subsequent cooling thereof,

30 as for instance the water in tank 72 may be
maintained at 18 E., that in tank 71 at
35 K. and that in tank 70 at 48 R., though
it will be understood from the following de-
scription of the operation of the apparatus

85 that the temperature of the water in the
different tanks may be varied as conditions
require. The head 32 contains four pas-
sages 74, 75, 76 and 77, which are so dis-
posed as to cause the conduits 48, 49, 50 and

40 51 to communicate with the conduits 55, 54,
53 and 52, respectively, when the receptacles
occupy the positions illustrated in Fig. 2
for effecting circulation therethrough of the
pasteurizing water as hereinafter described.

45 It will be noted from the foregoing that the
stationary heads 31 and 32 form with their
cooperating sleeves 34 and 35, respectively,
valves for the conduits at the opposite ends
of the receptacles for controlling the flow of

50 water from the several tanks into and out
of the latter when the rings 25 are inter-
mittently rotated and the receptacles carried
thereby move in a circular path.

Each receptacle 16 to 24 inclusive is pro-

55 vided at its opposite end with a swinging
door 78, which, when closed, renders the re-
ceptacle fluid-tight. The supports for the
bottles, cans or the like, containing the ma-
terial to be pasteurized are represented at

60 79, these supports preferably being made of
wire fabric in the form of baskets provided
on their under sides with rollers 80 which
rest on the inner surfaces of the receptacles
and by which the supports are always niaiii-

65 tained in upright condition therein, regard-

less of the positions occupied by the recepta-
cles during the operation of the apparatus
as hereinafter described.

In the operation of the apparatus, the
rings 25 are caused to be intermittently ro- 7C
tated and the receptacles 16 to 24, inclusive,
moved in a circular path to advance the re-
ceptacles step by step to permit of the with-
drawal of the pasteurized material, their re-
charging with new material and subjecting 75
the material charged into the receptacles'
to the pasteurizing agent circulated through
these receptacles from the tanks. This in-
termittent movement may be effected in any
desired manner, convenient means for ac- 80
complishing this purpose being those repre-
sented, a description of which is as follows :
The gears 28 mesh with pinions 81 rigid on
a shaft 82, the latter carrying a gear 83
adapted to mesh with a mutilated gear 84 85
carried on a shaft 85 driven in any suitable
manner. The effect of driving the gear 83
from the mutilated gear 84 is that of caus-
ing the rings 25 and receptacles 16 to 24
inclusive to be rotated throughout a portion 90
only of the rotation of the shaft 85, the
gears being so proportioned that the recep-
tacles are moved a predetermined distance
with each engagement of the gear 84 with
the gear 83 and are caused to remain at rest 95
for a predetermined length of time, as for
instance in the construction illustrated the
receptacles would be at rest for a period
five times as long as the period during
which they move, and each time the gear 100
84 engages with the gear 83 the rings and
receptacles would travel one-ninth of a com-
plete revolution for the purpose hereinafter
explained.

The operation of the apparatus is as fol- 105
lows: The receptacles 16 to 24 inclusive are
charged with the supports 79 carrying the
material to be pasteurized by inserting them
through their open, door-controlled ends,
when the receptacles are successively moved n
into the position represented of receptacle
16 in Fig. 1. Assuming that the receptacles
occupy the positions represented in Fig. 1
and that the pumps 73 are operating, the
receptacle 16 is empty and in loading posi- 115
tion, the inner ends of its conduits 38 and
47 being closed, as represented in Figs. 3
and 4, by the heads 31 and 32 ; the conduit
39 of casing 17 is closed and its conduit 48
is in communication with the conduit 55 of 120
casing 24 through the medium of the pas-
sage 74 in the head 32, the outlet-conduit
46 of receptacle 24 being open to the ex-
haust-pipe 69, all as represented in Figs.
1, 3, 4 and 6; the conduit 40 of casing 18 is 125
open to the pipe 63 leading from tank 72
through the medium of the conduit 56 in
the head 31, and the other conduit 49 of re-
ceptacle 18 communicates with the conduit
54 of receptacle 23 through the medium of "

991,808

the passage 75 in the head 32 as represented
in Figs. 1, 3, 4 and 7, the conduit 45 of cas-
ing 23 communicating through the passage
75 in the head 32 with the return pipe 68;
5 the conduit 41 of receptacle 19 is open to the
pipe 64 through the conduit 57 in the head
31, and the conduit 50 thereof communicates
through the passage 76 in the head 32 with
the conduit 53 in receptacle 22, the other

10 conduit 44 of receptacle 22 communicating
through the conduit 60 with the return pipe
67 leading to tank 71 ; and the conduit 42 of
receptacle 20 communicates with the pipe
65 through the conduit 58 in the head 31,

16 and its conduit 51 communicates with the
conduit 52 in the receptacle 21 through the
passage 77 in the head 32, the other conduit
43 of receptacle 21 communicating through
the conduit 59 in the head 31 with the re-

20 turn-pipe 66 to tank 70. Thus when the
receptacles are in the positions illustrated
in Fig. 1, the water in receptacle 17 will flow
into receptacle 24, receptacle 24 having been
previously emptied when it occupied the po-

25 sition occupied by receptacle 17 in Fig. 1,
the air in receptacle 24 venting through the
pipe 69; the water from tank 72 will flow
through receptacles 18 and 23; the water
from tank 71 will circulate through recep-

30 tacles 19 and 22; and the water from tank
70 will circulate through receptacles 20 and
21, with the effect of causing material in
the receptacles 18 to 23 inclusive to be sub-
jected to water circulated through these re-

35 ceptacles from the respective tanks. When
the gear 84 in its rotation meshes with the
gear 83 the receptacles are caused to travel
in a circular path to the left in Fig. 1 a dis-
tance equal to one-ninth of the circumfer-

40 ence of the circle in which they lie, to cause
all of the receptacles to be moved one-ninth
of a revolution in the direction indicated by
the arrow in Fig. 1. The effect of thus op-
erating the apparatus is to cause receptacle

45 17 to be moved into the position occupied by
receptacle 16 in Fig. 1 and advance each
of the other receptacles to the positions
formerly occupied by the next receptacle in
advance of it. As the heads 31 and 32 are

50 stationary and the sleeves 34 and 35 rotate
with the receptacles, the operation of the
latter as described destroys the communica-
tions between the receptacles described when
in the positions illustrated in Fig. 1 and

55 establishes new communications between the
several receptacles as is manifest from the
drawings. The receptacle 17 having been
emptied of the water contained therein by
draining it into the receptacle 16, it is now

60 in a position to permit of the removal of
the pasteurizing material slnd the introduc-
tion therein of raw material to be pasteur-
ized, the water in receptacle 18 draining
during this operation into receptacle 16. It

65 will be noted that by the time the receptacle-,

have made a complete rotation by the inter-
mittent action referred to, the material
therein will have been first subjected to
water at increasing temperatures and then
to water at the pasteurizing temperature, 70
the material thereafter being subjected to
water at decreasing temperatures for cool-
ing it.

From the foregoing description, it will be
understood that while the operation of with- 75
drawing the pasteurized material, and sub-
stituting for it raw material, is being per-
formed in the receptacles as they succes-
sively occupy the position represented of
casing 16 in Fig. 1, the material in the other 80
receptacles is being subjected to the water
from the tanks 70, 71 and 72, and thus the
operation of the pasteurizer is rendered con-
tinuous. The parts of the drive mechanisms
for the receptacles may be so proportioned 85
as to provide as long periods of rest, during
which the pasteurizing fluid is acting upon
the material, as desired.

To insure the discharge of the water from
the several receptacles as they successively 90
occupy the position represented of recepta-
cle 17 in Fig. 1, 1 provide on each recepta-
cle a vacuum valve 200 which operates in a
well known manner to permit air to enter
the receptacles when the internal pressure is 95
less than that of the atmosphere.

While I prefer to employ a plurality of
tanks for furnishing water to the receptacles
at different temperatures and to provide nine
of the receptacles for the material to be 100
pasteurized, I do not wish to be understood
as intending to limit my invention to this
feature of the construction, as the number
of receptacles may be increased or dimin-
ished as desired, and likewise the number of 105
tanks, in some cases the use of water at pas-
teurizing temperature only being desirable.

In Figs. 10 to 13 inclusive, I have illus-
trated my invention as applicable to the use
of steam as the pasteurizing fluid. In this HO
construction, in which the parts correspond-
ing to those shown in the preceding figures
are designated by the same numerals, the
head 86, which corresponds to the head 31
of the preceding figures, differs therefrom 115
in the particular of having nine right-an-
gled conduits 87 to 96 inclusive instead of
the seven provided in the head 31, the sleeve
97 cooperating therewith and corresponding
to the sleeve 34, and the head 98 and sleeve 120
99 corresponding to the head 32 and sleeve
35, respectively, being of the same construc-
tion, and provided with the same conduits
and passages as illustrated and described of
the similar parts 34, 32 and 35, respectively, 125
of the preceding figures, excepting that the
head 98 contains a port 201 which registers
with the passage 47 when the receptacles oc-
cupy the positions represented in Fig. 10
and is adapted to register successively with 130

991,808

the passages 48 to 55 inclusive as the recep-
tacles are advanced in their circular path of
movement, as hereinafter described. In this
construction, the conduits 87 to 96 inclusive
6 communicate with pipes 100 to 108 inclusive,
respectively, the pipes 101 to 104 inclusive
communicating with a steam-supply pipe
109 ; the pipes 105 to 108 inclusive communi-
cating with a return steam-pipe 110, and

10 the pipe 100 serving as an exhaust, the pipes
109 and 110 being connected with any suit-
able source of steam-supply for introducing
steam into the pipes 101 to 104 inclusive,
thence through the conduits 88 to 91 inclu-

15 sive and through the conduits 39 to 42 inclu-
sive, thence through the receptacles 17 to 20
inclusive, and from these receptacles through
the receptacles 21 to 24 inclusive communi-
cating therewith through the medium of the

20 valve formed of the parts 98 and 99 as de-
scribed of the construction illustrated in the
preceding figures. Steam courses through
the various receptacles containing the mate-
rial to be pasteurized at all times, excepting

25 when such receptacles successively occupy the
position occupied by receptacle 16 in Fig. 10,
in which position its steam - conduits are
closed to the steam - supply and communica-
tion is made between it and the exhaust-pipe

30 100 which enables the steam to escape from
the receptacle to place it in a condition in
which its pasteurized contents may be re-
moved and raw material for pasteurization
may be substituted. It is preferred that the

35 conduits for each receptacle leading into the
valve formed of the parts 96 and 87 open
into a pipe terminating in a hollow ring-
shaped pipe 111, having a section thereof
broken away to afford oppositely directed

40 openings 112 which, when the receptacles are
at the lowermost point reached by them in
their movement in a circular path, extend
close to the bottom of the receptacles and
serve to permit of the withdrawal, under

45 the pressure of the outgoing steam of the
water of condensation collected therein.

The receptacles of this construction may
be driven as described of the receptacles in
the preceding figures, to cause them to suc-

50 cessively assume the position represented of
receptacle 16 in Fig. 10 to permit of the
removal therefrom of the pasteurized mate-
rial and the substitution therefor of material
to be pasteurized. The port 201 communi-

55 cates with a pipe 202 which leads to any
suitable source of compressed air supply
whereby when the receptacles successively
assume the position represented of receptacle
16 in Fig. 10, the steam will be forced there-

60 from through the exhaust-pipe 100.

A modification of the receptacles of the
construction shown in Figs. 1 to 11 inclusive
is represented in Figs. 14 and 15. In this
case, the receptacles instead of remaining in

65 fixed position and inverting as they move

through a circular path, are pivotally sup-
ported to cause them to remain upright at
all times, a description of the particular con-
struction illustrated being as follows: The
arms 36 and 37 are provided toward their 70
outer ends with transversely-extending bear-
ings 113 in which tubular extensions 114
carried by receptacles 115 to 123 inclusive
are journaled, these tubular extensions com-
municating with downwardly-extending con- 75
duits 124 in the receptacles, and these con-
duits opening into the interior of the latter.
The receptacles 115 to 123 inclusive are
door-controlled at their ends as described
of the preceding constructions, to permit of so
the introduction therein and withdrawal
therefrom of supports carrying the material
to be pasteurized. The details of the con-
struction for supplying steam to the various
receptacles and withdrawing it therefrom 85
are the same as those illustrated and de-
scribed of the construction in Figs. 10 to 13
inclusive.

It will be noted that in all of the con-
structions illustrated the pasteurizing op- 90
eration may be continuously carried on and
that uniform pasteurization may be effected.
It will furthermore be noted that by pro-
viding a plurality of receptacles adapted to
be maintained, during the pasteurizing op- 95
eration in air-tight condition, the pasteuriz-
ing medium may be circulated or passed
therethrough under any pressure desired,
which is of especial advantage in the case
of pasteurization of beer in bottles, in which 100
case the increased pressure exerted by the
gases formed in the bottles may be com-

Eensated for to equalize the strain on the
itter and thus prevent breakage from this
cause. 105

What I claim as new, and desire to secure
by Letters Patent, is

1. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to rotate in a circular path 110
and adapted to receive the material to be
pasteurized, and valve-mechanism for di-
recting pasteurizing fluid through the re-
ceptacles said valve-mechanism being formed

of relatively movable parts communicating 115
respectively with a source of pasteurizing
fluid and with said receptacles, one of said
psirts moving with said receptacles and the
other of said parts being stationary.

2. A pasteurizing apparatus comprising, 1BO
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and a pair of valves arranged
centrally with said receptacles and each 126
formed with a stationary member and a co-
operating member movable with said recep-
tacles, the parts of said valves containing
conduits communicating with said recepta-
cles and a source of pasteurizing fluid, and 130

991,808

adapted to be moved into and out of regis-
tration with each other for introducing
pasteurizing fluid into said receptacles, for
the purpose set forth.

3. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism, arranged
centrally of said receptacles and operating
automatically to effect the introduction into
and the discharge from said receptacles of
the pasteurizing fluid, formed of relatively
movable parts communicating respectively
with the source of pasteurizing fluid and
with said receptacles, one of said parts mov-
ing with said receptacles.

4. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and valves arranged centrally
of said receptacles, the parts of said valves
containing conduits communicating with
said receptacles and a source of pasteuriz-
ing fluid, respectively, and adapted to be
moved into and out of registration with
each other upon advancing said receptacles
in a circular path for introducing pasteur-
izing fluid into said receptacles, for the pur-
pose set forth.

5. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism .for di-
recting pasteurizing fluid through said re-
ceptacles when the latter occupy predeter-
mined positions, said valve-mechanism be-
ing formed of relatively movable parts com-
municating, respectively, with a source of
pasteurizing fluid and with said recepta-
cles, one of said parts being movable with
said receptacles.

6. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism formed
of relatively movable parts communicating,
respectively, with a source of pasteurizing
fluid and with said receptacles, one of said
parts moving with said receptacles, said
valve-mechanism being constructed and ar-
ranged to cause the f)uid to pass through
said receptacles excepting when they occupy
certain predetermined positions for recharg-
ing with the material to be pasteurized.

7. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism formed
of relatively movable parts communicating,
respectively, with a source of pasteurizing

fluid and with said receptacles, one of said
parts being movable with said receptacles,
said valve-mechanism being constructed and
arranged to cause the fluid to pass through
the receptacles when in certain positions 70
and to vent the same successively of their
contained fluid as the receptacles are ad-
vanced in a curved path of movement, for
the purpose set forth.

8. A pasteurizing apparatus comprising, 75
in combination, a plurality of closed recep-
tacles supported to move in an endless path,
and adapted to receive the material to be
pasteurized, and valve-mechanism disposed
centrally of said receptacles and formed of 80
relatively movable parts communicating, re-
spectively, with a source of pasteurizing
fluid and with said receptacles, one of said
parts moving with said receptacles, said
valve-mechanism being constructed and ar- 85
ranged to cause the fluid to pass through
said receptacles and to vent the latter suc-
cessively of their contained fluid as they are
advanced in their circular path of move-
ment. 90

9. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path,
and adapted to receive the material to be
pasteurized, and valve-mechanism formed 95
of relatively movable parts communicating,
respectively, with a source of pasteurizing
fluid and with said receptacles, one of said
parts moving with said receptacles, said
valve-mechanism being constructed and ar- 10
ranged to pass the fluid through the recep-
tacles when the latter occupy certain prede-
termined positions, to vent the same when
they occupy another position and permit
them to be filled when they occupy still an- 105
other position, for the purpose set forth.

10. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be 110
pasteurized, sources of supply of fluid at
different temperatures, and valve-mechanism
formed of relatively movable parts communi-
cating, respectively, with said sources of
supply and with said receptacles, one of said 115
parts moving with the receptacles, said
valve-mechanism being constructed and ar-
ranged to permit the fluid to pass from said
sources successively through said receptacles
when the latter are advanced in their path 120
of movement, for the purpose set forth.

11. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be 125
pasteurized, sources of supply of fluid at
different temperatures, and valve - mecha-
nism formed of relatively movable parts
communicating, respectively, with said
sources of supply and with said receptacles, I 3 "

991,808

one of said parts moving with said recep-
tacles, said valve - mechanism being con-
structed and arranged to permit the fluid
from said sources to pass successively
5 through said receptacles when the latter are
advanced in their path of movement and
occupy certain predetermined positions, and
to vent said receptacles successively of their
contained fluid when moved into other pre-
10 determined positions.

12. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path,
sources of supply of fluid at different tem-

15 peratures, and valve-mechanism formed of
relatively movable parts communicating, re-
spectively, with said sources of supply and
with said receptacles, one of said parts mov-
ing with said receptacles, said valve-mecha-

20 nism being constructed and arranged to per-
mit the fluid to pass from said sources suc-
cessively through said receptacles when the
latter are advanced in their path of move-
ment and occupy certain predetermined po-

25 sitions, to vent said receptacles successively
of their contained fluid when moved into
other predetermined positions, and to cause
said receptacles to be cut off from said
sources of supply of fluid when in another

30 predetermined position.

13. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be

35 pasteurized, a plurality of tanks containing
fluid at different temperatures, valve-mech-
anism communicating with said receptacles,
and conduits communicating with said
valve-mechanism and leadine to and from

4 said tanks, respectively, said valve-mecha-
nism being constructed and arranged to pass
the fluid from said tanks successively
through said receptacles when the latter are
advanced in their path of movement and

45 occupy certain predetermined positions, to
vent said receptacles successively of their
contained fluid when moved into other pre-
determined positions, and return the fluid
to the respective tanks from which it was

50 drawn, for the purpose set forth.

14. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path,
a plurality of tanks containing fluid at dif- j

55 ferent temperatures, valve-mechanism com-
municating with said receptacles, and con-
duits communicating with said valve-mech-
anism and leading to and from said tanks
respectively, said valve - mechanism being

6 constructed and arranged to pass the fluid
from said tanks successively through said
receptacles when the latter are advanced in
their path of movement and occupy certain
predetermined positions, to vent said recep-

65 tacles successively of their contained fluid

when moved into other predetermined posi-
tions, to cause said receptacles to be cut off
from said tanks when in another predeter-
mined position, and to return the fluid to
the respective tanks from which it was
drawn.

15. A pasteurizing apparatus comprising,
in combination, a plurality of closed re-
ceptacles supported to move in an endless
path and adapted to receive the material to
be pasteurized, a plurality of tanks con-
taining fluid at different temperatures,
valve-mechanism communicating with said
receptacles, and conduits communicating
with said valve-mechanism and leading to
and from said tanks respectively, said valve-
mechanism being constructed and arranged
to pass the fluid from said tanks succes-
sively through said receptacles as they are
advanced in the path of their movement
and return the fluid to the respective tanks
from which it was drawn, for the purpose
set forth.

1C. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and valve-mechanisms, one of
which communicates with a source of pas-
teurizing fluid and with one end of each re-
ceptacle, and the other of which affords com-
munication between predetermined sets of
receptacles at their other ends, said valves
operating to pass fluid into certain prede-
termined receptacles and discharge the same
through the other receptacles of the prede-
termined sets thereof successively, for the
purpose set forth.

17. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and valve-mechanisms formed
of relatively movable parts containing ports,
one part of each valve moving with said re-
ceptacles and the other parts thereof being
stationary, said movable parts communicat-
ing, respectively, with the receptacles at
their opposite ends, the ports of one of said
stationary parts being connected with asource
of pasteurizing fluid, and the ports of the
other of said stationary parts affording com-
munication between predetermined sets of
receptacles, said valves operating, when the
receptacles arc intermittently advanced, to
pass the fluid therethrough, for the purpose
set forth.

18. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to rotate in a circular path
and adapted to receive the material to be
pasteurized, and a pair of valves one of
which communicates with a source of pas-
teurizing fluid and with said receptacles at
one end, and the other of which affords

991,808

communication between predetermined sets
of said receptacles for effecting circulation
of the pasteurizing fluid through the recep-
tacles, for the purpose set forth.
5 19. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and a pair of valves one of

10 which is connected with a source of pas-
teurizing fluid and with said receptacles at
one end and forms means for controlling
the supply of fluid to the receptacles, and the
other of which affords communication at the

15 other ends of the receptacles between pre-
determined sets thereof, said fluid-inlet-con-
trolling valve operating to cut off the sup-
ply of fluid to said receptacles when they
successively occupy a predetermined posi-

20 tion, for the purpose set forth.

20. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be

25 pasteurized, and a pair of valves one of
which is connected with a source of pas-
teurizing fluid and with said receptacles at'
one end and forms means for controlling
the supply of fluid to the receptacles, and

30 the other of which affords communication at
the other ends of the receptacles between
predetermined sets thereof, said fluid-inlet-
controlling valve operating to cut off the
supply of fluid to said receptacles and to

35 vent said receptacles of their contained pas-
teurizing fluid when they occupy certain
predetermined positions.

21. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-

40 tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism formed
of relatively movable parts communicating,
respectively, with a source of pasteurizing

45 fluid and with said receptacles, one of said
parts moving with the receptacles, said
valve-mechanism being constructed and ar-
ranged to cause the fluid to pass from said
source into said receptacles when the latter

50 are intermittently advanced in their path
of movement, excepting when they succes-
sively occupy a certain predetermined posi-
tion for recharging with material to be pas-
teurized.

55 22. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, means for intermittently oper-

60 ating said receptacles, and valve-mechanism
formed of relatively movable parts com-
municating, respectively, with a source of
pasteurizing fluid and with said receptacles,
one of said parts moving with the recepta-

65 cles, said valve-mechanism being con-

structed and arranged to pass fluid from
said source into said receptacles when the
latter occupy predetermined positions in
their path of movement.

23. A pasteurizing apparatus comprising, 70
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, means for intermittently op-
erating said receptacles, and valve-mecha-
nism formed of relatively movable parts
communicating, respectively, with a source

of pasteurizing fluid and with said recepta-
cles, one of said parts moving with the re-
ceptacles, said valve-mechanism being con-
structed and arranged to pass fluid from
said source into said receptacles when the
latter occupy predetermined positions in
their path of movement, and vent the same
when they occupy other positions, for the 85
purpose set forth.

24. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in an endless path
and adapted to receive the material to be
pasteurized, and valve-mechanism formed
of relatively movable parts communicating,
respectively, with a source of pasteurizing
fluid and with said receptacles, one of said
parts moving with the receptacles, said
valve-mechanism being constructed and ar-
ranged to pass the fluid from said source
into said receptacles throughout a portion
of the travel of the latter and to vent the
same at another point in their travel for 100
placing them in position for recharging
with material to be pasteurized.

25. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path 105
and adapted to receive the material to be
pasteurized, and a pair of A r alves each
formed of a stationary part and a coop-
erating rotatable part, said rotatable part
being provided with conduits communicat- n
ing with said receptacles, the said station-
ary part of one of said valves containing
conduits adapted to be brought into regis-
tration successively with the conduits in the
cooperating movable part of the valve when H5
said receptacles are intermittently advanced

in their path of movement, and the station-
ary part of the other of said valves being
provided with ports communicating with a
source of pasteurizing fluid and of a less l 2 ^
number than the conduits in its cooperating
movable part and adapted to register suc-
cessively with said last referred to conduits
when said receptacles are advanced, for the
purpose set forth.

26. A pasteurizing apparatus comprising,
in combination, a plurality of closed recep-
tacles supported to move in a circular path
and adapted to receive the material to be
pasteurized, and a pair of spaced valves lo- 13

125

991,808

rated centrally of said receptacles and each
formed of a stationary part and a part ro-
tatable thereon, the said rotatable parts of
the valves being connected by conduits with
5 said receptacles at their opposite ends and
spaced in said rotatable parts equidistantly
in a circular series, the stationary part of
one of said valves containing cross-conduits
adapted to afford communication between
10 diametrically-disposed receptacles, and the
stationary part of the other of said valves

containing ports communicating with a
source of pasteurizing fluid, said last re-
ferred to ports being of less number than
the conduits cooperating therewith and 15
adapted to successively register with the
latter, for the purpose set forth.

AUGUST TIESSE.

In presence of
F. L. BROWNE,
GEO. H. SNYDER.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents.

Washington, D. C."

tin

B. D. PINKNEY.

PASTEURIZER.
APPLICATIOH FILED OCT. 19, 1908.

994,192.

Patented June 6, 1911.

2 SHEETS-SHEET 1.

n ..... 111 ii diHiiiiiiiii nil ilium

(/v^^r

B. D. PINKNET.

PASTEURIZER.
APPLIOATIOH TILED DOT. 19, 1908.

994,192.

Patented June 6, 1911.

3 SHEETS-SHEET 2.

I I"I"^T"I I "I H I

UNITED STATES PATENT OFFICE.

BRYAN D. PINKNEY, OF CLEVELAND, OHIO, ASSIGNOR TO THE LOEW MANUFACTURING
COMPANY, OF CLEVELAND, OHIO, A CORPORATION OF OHIO.

PASTEURIZER.

994,193.

Specification of Letters Patent. Patented June 6, 1911.

Application filed October 19, 1908. Serial No. 458,543.

To all whom it may concern:

Be it known that I, BRYAN D. PINKNEY,
a citizen of the United States, and a resident
of Cleveland, county of Cuyahoga, and State
5 of Ohio, have invented a new and useful Im-
provement in Pasteurizers, of which the fol-
lowing is a specification, the principle of the
invention being herein explained and the
best mode in which I have contemplated ap-

10 plying that principle, so as to distinguish it
from other inventions.

The present invention relates to improve-
ments in pasteurizers as indicated ; its more
particular relation, however, is to pasteur-

15 izers of the continuous type, such as are
used in beer-bottling establishments and the
like.

The object of the invention is the provi-
sion of continuous pasteurizing apparatus

20 whereby increased thoroughness and econ-
omy of pasteurization is accomplished, while
at the same time, by suitable balance and
symmetrical disposition of moving parts,
operative losses are reduced to a minimum.

25 To the accomplishment of the above and

related ends, said invention, then, consists

of the means hereinafter fully described,

and particularly pointed out in the claims.

The annexed drawings and the following

30 description set forth in detail certain mecha-
nism embodying the invention, such dis-
closed means constituting, however, but one
of various mechanical forms in which the
principle of the invention may be used.

35 In said annexed drawings: Figure 1 is a
diagrammatic sectional view of my improved
pasteurizer as adapted for use either in a
one storied bottling house with the tank in
a pit, or in a two storied bottling house with

40 the tank in the basement; Fig. 2, is a side
elevation of such pasteurizer; Fig. 3, is a
view similar to Fig. 1, but illustrating the
adaptation of the apparatus for use in a
two story bottling house with the tank on

45 the second floor; Fig. 4, is a side elevational
view of one of the thermostatic control-de-
vices employed in connection with my pas-
teurizer; and Fig. 5 is an end elevational
view of the same.

The main feature of the apparatus in each 50
of its several modified forms of construction,
is a tank A suitably supported either in
a pit or basement or on a floor of the bot-
tling house, as occasion may demand. Such
tank is of rectangular form, and is separated 55
into four alined vertical chambers, A' A 2 A 4
A B , by transverse partitions, a' a- a 3 , rising
from a horizontal partition, a, whereby the
horizontal chamber or passage A 3 is pro-
vided beneath the two innermost, A' A 6 , of 60
said alined chambers which horizontal cham-
ber, as will be obvious, serves to connect the
lower portion of the two remaining or outer-
most chambers, A 2 A 4 . Said two innermost
chambers are further separated by parti- 65
tions, a 4 a 6 , depending from above into two
compartments, a" a 7 , a 8 a 9 , respectively.
The outer walls a 10 and outer separating wall
a s of the two adjacent compartments, <z a 9 ,
are designed to rise above the level x x of 70
the water in the main chamber or tank,
which chamber or tank is otherwise closed,
so that the two other compartments, a 1 a 8 ,
together with the outermost chambers A 2
A 4 , are entirely submerged. 75

At suitable points within the several cham-
bers of the main tank are mounted sheaves
or drums, B, by means of which an endless
conveyer b is guided through the chambers
in such fashion as to suitably carry the trays 80
or other carriers b' in which the bottles or
like articles to be pasteurized are placed.
Outside of the pasteurizing tank A, such
endless conveyer may obviously be conduct-
ed as suits the convenience of each individ- 85
ual installation, either terminating just
above the open tops of the compartments as
shown in Fig. 1, or else being carried over
other sheaves B' without the pasteurizer to
any desired point or points in the plant, 90
(Fig. 3) for the purpose of loading and un-
loading the carriers. In the arrangement
of conveyer b indicated in Fig. 1, a hood a 12
serves to house the portion thereof lying
outside of the main pasteurizer tank, so that 95
the whole of the apparatus is inclosed. As
indicated (Figs. 1 and 2) the direction of
movement of the conveyer is downwardly

994,192

through one inner compartment a 6 , thence
up through the adjacent outer compartment
<Z T , down the corresponding outermost cham-
ber, A 2 , across the horizontal chamber A 3 , up
5 the other outermost chamber A 4 , and finally
down and up the two remaining compart-
ments a 8 a 9 , and thence without the pasteur-
izer.

As is well understood in pasteurizing

10 processes, or methods, the beer when received
in the apparatus, is considerably below the
pasteurizing temperature, the latter being
about 48 degrees E., whereas the bottling op-
eration is carried on just a little above freez-

15 ing point perhaps three or four degrees E.
It accordingly becomes necessary to prelim-
inarily heat or attemperate the beer before
subjecting it to the pasteurizing temperature.
So too, incidentally to removing the beer

20 from the pasteurizing chamber, its tempera-
ture should be gradually lowered, so that
upon removal from the apparatus, it will be
restored to the normal temperature at which
it is maintained for purposes of storage or

25 shipment, all without being subjected at any
time to the shock of a sudden change in tem-
perature. The arrangement of chambers
and compartments within the tank of my
improved pasteurizer, has hence been de-

30 signed with a view to facilitate the mainte-
nance of the proper temperature of the body
of water contained within said tank or
chamber, to which end the following addi-
tional means are provided. On the exterior

35 of the tank, and laterally of the same there
are provided at each end two pipes or con-
duits, C, the lower ends of which are con-
nected with the horizontal chamber or space
A 3 at points c near its center, the upper ends

40 of which branch and open into the upper
portion of the respective outermost vertical
chambers, either A 2 or A*. By means of a
steam injector C' of familiar construction,
and hence not requiring detailed description

45 in this connection, a circulation of water
may be maintained from such lower point c
of connection of each pipe C to the points c'
c* where its branched upper end is connected
with the outer pasteurizing chambers, thence

50 downwardly through each outermost cham-
ber to the lower end of the pipe again. As
will be readily understood, such injector
serves at the same time to maintain the wa-
ter, thus put in circulation, at the proper

55 pasteurizing temperature, and that such
temperature may be automatically main-
tained when the apparatus is in operation,
thermostats C 2 , likewise of familiar con-
struction, are employed in conjunction with

60 each of the circulating pipes, C. These
thermostats are mounted laterally of the cor-
responding tank portion near the upper end

of the circulating pipe, and are adapted by
means of suitable pressure-air connections
<? 3 and a diaphragm valve c* to appropriately 65
operate the corresponding injector, when-
ever the temperature at the point of attach-
ment of the thermostat to the tank falls be-
low, or rises above the pre-determined tem-
perature. 70

While by the means just described, the
body of the water throughout the connected
series of chambers A 2 A 3 A 4 , will be uni-
formly heated to the pasteurizing tempera-
ture and so maintained the water in chamber 75
A' will tend to lose, and that in chamber A 5
to gain heat, since the cold bottles are passed
through the former and the heated bottles are
passed through the latter. For the purpose,
hence, of overcoming these effects and more 80
or less equalizing the temperatures in the two
chambers just named, I provide a cold spray
above the water line in compartment a"
whereby the tendency of the body of water
in such compartment to become unduly 85
heated is overcome; the spray, falling as it
does directly on the bottles as they emerge,
serves to finally cool the latter. In the case
of the other compartment a 8 , I have found
that by reason of the particular arrange- 90
ment of partitions, the water therein will be
properly attemperated by conduction from
the space A 2 , through the compartment a 1 .

From the foregoing description of the
construction of my improved pasteurizing 95
apparatus, it will be seen, as has already
been remarked, that by reason of the sym-
metrical disposition of the chambers, and
consequently of the corresponding portions
of the conveyer passing therethrough, an 100
even pull is at all times secured, so far as
mechanical operation of the apparatus is
concerned. Moreover, the feed and dis-
charge points of the apparatus are brought
closely together, thus permitting the remain- 105
der of the more or less cumbersome tank to be
disposed out of the way, a feature frequently
permitting considerable saving of room.
All this is obtained without sacrificing the
extent of the passage, or series of connected 110
chambers, wherein the actual pasteurization
is effected. At the same time in maintain-
ing the necessary temperature in this portion
of the tank, I obtain a unique, and much
more effective control by the arrangement 115
and connection of the several circulating and
heating devices, than has heretofore been
possible, since not only is each end of the
chamber (regarding the same as a whole)
separately regulated in the matter of tern- 120
perature, but such independent regulation
exists in the case of the two sides of each
end. This is a matter of no small impor-
tance, for the crates or trays are of a consid-

994,192

erable length (such that in fact the tank of
the pasteurizer requires to be six or more feet
in width), as result of which one side of the
pasteurizer may be at the proper tempera-
5 ture, and the other side too cold. This has
particularly been apt heretofore to be the
case where partially filled trays are put
through the pasteurizer, but no such diffi-
culty can arise with the present arrange-

10 ment.

Other modes of applying the principle
of my invention may be employed instead
of the one explained, change being made
as regards the mechanism herein disclosed,

15 provided the means stated by any of the fol-
lowing claims or the equivalent of such
stated means be employed.

I therefore particularly point out and dis-
tinctly claim as my invention:

20 1. A pasteurizer, comprising a tank sep-
arated into four vertical chambers, depend-
ing partitions separating the two adjacent
chambers into two compartments, a hori-
zontal chamber connecting the two outer-

25 most chambers but out of direct communica-
tion with said adjacent chambers, means for
circulating heated water through said cham-
bers, and means for conveying the material
to be pasteurized through said chambers.

30 2. A pasteurizer, comprising a tank sep-
arated into four vertical chambers by par-
titions, depending partitions separating the
two adjacent chambers into two compart-
ments, a horizontal chamber lying under,

35 but out of direct communication with, said
two adjacent chambers and connecting the
lower portions of the two outermost cham-
bers, means for circulating heated water
through said chambers, and means for con-

40 veying the material to be pasteurized
through said chambers.

3. A pasteurizer, comprising a tank sep-
arated into four alined vertical chambers
by partitions, depending partitions separat-

45 ing the two adjacent chambers into two
compartments, the walls of the two adjacent
compartments rising above the level of the
water in the tank, the remainder of the
tank being closed and wholly submerged,

50 a horizontal chamber connecting the lower
portions of the two outermost chambers,
but out of direct communication with said
adjacent chambers, means for circulating
heated water through said chambers, and

55 means for conveying the material to be pas-
teurized to said chambers.

4. A pasteurizer, comprising a tank sep-
arated into four alined vertical chambers
by partitions, depending partitions separat-

60 ing the two innermost of said chambers
into two compartments, a horizontal cham-
ber connecting the lower portions of the

outermost chambers but out of direct com-
munication with said innermost chambers,
means for circulating heated water down- 65
warclly through the outermost chambers,
and means for conveying the material to
be pasteurized through said chambers.

5. A pasteurizer, comprising a tank sep-
arated into four alined vertical chambers by 70
partitions, depending partitions separating
the two innnermost of said chambers into
two compartments, a horizontal chamber
connecting the lower portions of the two
outermost chambers but out of direct com- 75
munication with said innermost chambers,
means for circulating heated water down-
wardly through the outermost chambers and
thence across the horizontal chamber, and
means for conveying material to be pas- 80
teurized through said chambers.

6. A pasteurizer, comprising a tank sepa-
rated into four alined vertical chambers by
partitions, depending partitions separating
the two innermost chambers into two com- 85

Sartments, a horizontal chamber lying un-
er, but out of direct communication with,
the two innermost chambers and connecting
the lower portions of the outermost cham-
bers, injector means for withdrawing, and 90
heating, water from substantially the cen-
ter of the horizontal chamber and transfer-
ring the same to the outer upper portions of
the outermost chambers.

7. A pasteurizer, comprising a tank sep- 95
arated into four alined vertical chambers by
partitions, depending partitions separating
the two innermost chambers into two com-
partments the outer walls of the two ad-
jacent compartments rising above the level 100
of the water in the tank and the remainder

of the tank being closed and wholly sub-
merged, a horizontal chamber lying under,
but out of direct communication with, said
innermost chambers and connecting the 105
lower portions of the outermost chambers,
means for attemperating the contents of the
two adjacent compartments, and means for
withdrawing, and heating, water from sub-
stantially the center of the horizontal cham- no
ber and transferring the same to the upper
portions of the outermost chambers, and
means for conveying the material to be pas-
teurized through said chambers.

8. A pasteurizer, comprising a tank sep- 115
arated into four alined vertical chambers by
partitions, depending partitions separating
the two innermost chambers into two com-
partments, the outer walls of the adjacent
compartments rising above the level of the 120
water in the tank and the remainder of the
tank being closed and wholly submerged, a
horizontal chamber lying under, but out of
direct communication with, the innermost

984,103

chambers and connecting the lower portions
of the outermost chambers, means for cir-
culating heated water through said cham-
bers, means for conveying the material to
be pasteurized through said chambers, means
for spraying cooler water into the com-
partment from which the pasteurized prod-
uct is discharged, and the construction of
the compartment through which the product

is admitted being such as to permit water ID
therein to be heated by conduction of the
outermost chambers.

Signed by me this 17th day of October,
1908.

BRYAN D. PINKNEY.
Attested by

ADOLPH HENRY BOEHLEK,
DANIEL LOEW.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

Commissioner of Patents,

77* ZA 3

J. P. CABANNE.

METHOD OF PASTEURIZING LIQUID FOOD AND DRINK PRODUCTS IN GLASS CONTAINERS.
APPLICATION FILED APK.8, 1910. RENEWED MAE. 20, 1911.

996,209.

Patented June 27, 1911.

2 SHEETS-SHEET 1.

J. P. CABANNE.

METHOD OF PASTEURIZING LIQUID FOOD AND DRINK PRODUCTS IN GLASS CONTAINERS.
APPLIOATIOH FILED APE. 8, 1910. KEHEWED MAR. 20, 1911.

996,209. Patented June 27, 1911.

2 SHEETS-SHEET 2.

O O O O O O
O O Q O O O
O O II O O O

O O O II O O O
O O O O O O

o o o JLooo

tfffn^is 6^ aZ

UNITED STATES PATENT OFFICE.

JOHN P. CABANNE, OF ST. LOUIS, MISSOTJBI.

METHOD OF PASTEURIZING LIQUID FOOD AND DRINK PRODUCTS IN GLASS

CONTAINERS.

996,209. Specification of letters Patent. Patented June 27, 1911.

Application filed April 8, 1910, Serial No. 554,289. Renewed March 20, 1911. Serial No. 615,656.

To all whom it may concern:

Be it known that I, JOHN P. CABANNE,
a citizen of the United States, and resident
of St. Louis, Missouri, have invented a cer-
5 tain new and useful Improved Method of
Pasteurizing Liquid Food and Drink Prod-
ucts in Glass Containers, of which the fol-
lowing is a specification.

My invention relates to an improved

10 method of sterilizing and pasteurizing liq-
uid food and drink products in glass con-
tainers, and has for its object to provide a
method whereby food and drink products in
small glass containers may be sterilized and

15 pasteurized in the containers in which they
are to be delivered to the consumer.

In the drawings Figure 1 is a longitudi-
nal vertical view in mid-section of a device
suitable to be employed in practicing my

20 invention. Fig. 2 is a top plan view of the
same. Fig. 3 is an end view of the same.
Fig. 4 is a transverse vertical view in mid-
section of the same. Fig. 5 is an enlarged
sectional detail view of the same, showing

25 the bearings with which the revolving steri-
lizing receptacle is provided. Fig. 6 is an
end plan view of the boxes wherein the food
products are held in their containers.
With reference to the apparatus illus-

30 trated in the drawings, my method may be
described as follows :

I provide an outer shell 7 provided with
journal boxes 8 8 in the heads 9. In these
journal boxes 8 are mounted the trunnions

35 10 and 11, the trunnion 11 being provided
at its outer extremity with the pulley-wheel
12. The trunnions 10 and 11 are mounted
respectively in the heads 13 and 14 of the
revolving receptacle 15. The receptacle 15

40 is provided with perforate walls 16 and a
perforated hinged sectional cover 17. Mid-
way its length the receptacle 15 is provided
at its corners with the bearing wheels 18
adapted to travel on the circular track or

45 band 19 which is mounted in the interior of
the outer shell 7. The shell 7 is provided
at its bottom with the steam-pipe 20 having
perforations 21, to which the admission of
steam is controlled by means of the valve 2'2.

50 Water is fed to the interior of the shell 7
by means of the pipes 23 provided with a
valve 24. The revolving receptacle 15 is
rectangular in section and is of such dimen-
sions as to receive and hold a predetermined

55 number of rectangular boxes 25, which boxes

are provided with perforate sides and bot-
toms and are open at their tops ; the boxes 25
being superimposed upon each other in
layers as indicated in Fig. 1, the bottoms of
the boxes 25 above the lower layer of said 60
boxes serving as tops for the boxes imme-
diately beneath them, while the cover 17
with which the revolving receptacle 15 is
provided serves as a cover for the topmost
layer of the boxes 25. Within the boxes 25 65
are to be seated packages of milk or other
food or drink products to be sterilized.

The cover 17 being secured in place by any
suitable means, the receptacle 15 is revolved
by means of the pulley-wheel 12. The outer 70
shell 7 is provided with the sectional hinged
cover 26 whose sections correspond with the
sections of the cover 17. Water being ad-
mitted to the shell 7 by means of the pipe
23, the valve 22 is opened admitting steam 75
to the water for the purpose of raising the
temperature of the water. The desired tem-
perature being thus secured, the receptacle
15 is revolved rapidly upon the trunnions
10 and 11 by means of the pulley-wheel 12, 80
so that the contents of the boxes 25 shall
be uniformly heated to a point which will
partially pasteurize their contents.

As my method relates to the treatment
of liquid food and drink products in 85
which it is desirable to maintain the origi-
nal flavor and characteristics of the prod-
uct, I have found that such flavor and
characteristics can best be preserved by
discontinuous heating; that is to say, by a 90
series of heatings and coolings which will
quite as effectually eliminate all bacteria
and spore, as well as the maintenance of
the product at a high temperature for a con-
siderable length of time. I have found that 95
such continued high temperature has a tend-
ency to deteriorate the product in taste,
smell and flavor, and my method is devised
to overcome that objection. I therefore im-
merse the glass containers in the heating 100
fluid at a temperature below 100 Fahren-
heit, raise the temperature of the fluid to a
point between 140 F. and 190 F., hold
the temperature of the fluid at that point
until the contents of the revolving glass con- 105
tainers have been brought to the same tem-
perature as that of the fluid in which they
are immersed, with the effect of partial or
fractional pasteurization. During the en-
tire process the revolution of the containers 110

996,203

is continuous. As the temperature of the
heating fluid rises in advance of the tem-
perature of the contents of the glass con-
tainers, the gradual heating of the glass
5 effects annealing and avoids bursting of the
bottles as well.

The first heating has the effect of destroy-
ing the bulk of the active bacteria, and I
then reduce the heating fluid to a point be-

10 low 100 F. and maintain it at its low tem-
perature until the contents of the glass con-
tainers has descended to the same tempera-
ture. The spore remaining in the food or
drink product then becomes active and I re-

15 peat the former operation of raising the
temperature, first of the heating fluid and.
then of the contents of the glass containers,
as another step in the fractional or partial
pasteurization of the food or drink product.

20 The lowering of the temperature of the
heating fluid is accomplished by closing the
valve 22 and discharging the contents of the
shell 7 through the discharge pipes 27, which
are opened by means of the valves 28 cori-

25 trolled by the levers 30 and 31; re-opening
the valve 24 and discharging cold water
within the interior of the shell 7 through
the pipes 23 to cool the contents of the
boxes 25.

30 By means of providing the receptacle 15
with the sectional cover 17 and providing
the shell 7 with the sectional cover 26, the
sections of these covers registering with each
other, I am enabled to determine by actual

35 test at any given stage of the perfect pas-
teurization of the food or drink product, the
degree to which pasteurization has been ac-
complished. This is done by the removal
of one or more of the glass containers and

40 the microscopic examination of the food or
drink product. Having once determined by
such microscopic test the number of succes-
sive heatings required for the particular
product, which number will be determined

45 by the perfect elimination of all of the spore
and bacteria recognizable through the micro-
scope, I have established a record which will
be followed in subsequent pasteurization of
the same food or drink product.

After the glass containers have been origi- 50
nally immersed in the heating fluid at any
temperature below 100 F., and above 32
F., the subsequent coolings are made to a
temperature between 70 F. and 90 F.

The pipes 23 extend along the length of 55
the interior of the shell 7, as indicated in
Fig. 2, and are perforated as indicated by
the numeral 29; the perforations 29 being
of such number and so arranged as to per-
mit the interior of the shell 7 to be speedily 60
filled with water to the desired height.

By means of the described method, I pro-
vide means whereby commodities, such as
milk, may be uniformly sterilized and pas-
'teurized without danger of coagulation or 65
irregular heating; the contents of each of
the packages contained in the boxes 25 being
agitated during the process of heating and
cooling and caused to pass rapidly through
the mass of heating fluid contained in the 70
shell 7, thus securing exact uniformity of
temperature throughout the mass of the
material to be sterilized.

Having thus fully described my inven-
tion, what I claim as new and desire to have 75
secured to me by the grant of Letters Pat-
ent, is:

The improved method of pasteurizing
liquid food and drink products in glass con-
tainers, consisting in subjecting the glass 80
containers carrying said product to con-
tinuous revolution within a body of heating
fluid, in which fluid they are immersed at a
temperature below 100 Fahrenheit, and the
temperature of which fluid is alternately 85
raised to a pasteurizing temperature of 140
F. to 190 F., and again lowered to a tem-
perature between 70 F. and 90 F. until
all spore and bacteria existing in the product
have been destroyed. 90

In testimony whereof, I have signed my
name to this specification, in presence of two
subscribing witnesses.

JOHN P. CABANNE.

Witnesses :

ALFRED A. EICKS,
WALTER C. STEIN.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

0. EIOK.

APPARATUS FOR HANDLING BOTTLES OR LIKE CONTAINERS.
APPLICATION PILED DEO. 19, 1907.

999,553. Patented Aug. 1, 1911.

3 SHEETS-SHEET 1.

COLUMBIA PLANOQRAPH CO.. WA5HINOTON. O. C.

0. EICK.

APPABATOS FOB HANDLING BOTTLES OB LIKE CONTAINEBS.
APPLICATION FILED DEO. 19, 1907.

999,553. Patented Aug. 1, 1911.

3 BHEET&-8HEET 2.

COLUMBIA PLANOORAPH CO., WASHINOTON, D. C.

999,553.

0. EICK.

APPARATUS FOB HANDLING BOTTLES OR LIKE OONTAINEES.
APPLIOATIOH PILED DEO. 19, 1907.

Patented Aug. 1, 1911.

3 SHEETS-SHEET 3.

UNITED STATES PATENT OFFICE.

OTTO EICK, OF BALTIMORE, MARYLAND.
APPARATUS FOR HANDLING BOTTLES OR LIKE CONTAINERS.

999,553.

Specification of letters Patent. Patented Aug. 1, 1911.

Application filed December 19, 1907. Serial No. 407,212.

To all whom it may concern:

Be it known that I, OTTO EICK, a citizen
of the United States, residing at Baltimore,
in the State of Maryland, have invented cer-
5 tain new and useful Improvements in Ap-
paratus for Handling Bottles or Like Con-
tainers, of which the following is a specifi-
cation.

My present invention pertains to improve-

10 ments in apparatus for handling bottles or
like containers, the construction and advan-
tages of which will be hereinafter set forth,
reference being had to the annexed draw-
ings, wherein:

15 Figure 1 is a side elevation of the appa-
ratus, the upper portion thereof being
shown in section; Fig. 2 a transverse verti-
cal sectional view, on the line 2 2 of Fig.
1 ; Fig. 3 an end elevation of the forward or

20 in-feeding end of the apparatus; Fig. 4 a
sectional elevation of the track and track-
supporting means; Fig. 5 a horizontal sec-
tional view, taken on the line 5 5 of Fig.
4; Fig. 6 a perspective view of the end of

28 one of the supporting arms or brackets;
Fig. 7 a similar view of one of the rotary
track-supports, portions thereof being shown
as separated ; and Fig. 8 a perspective view
of one of the springs employed to main-

30 tain the tracks and track-supporting mem-
bers in their proper relations so as to always
be in position to receive the basket or carrier.
The main object of my invention is to
provide a simple and efficient machine, in

35 which baskets or the like holding bottles or
other containers may be passed successively
through the apparatus from one end to the
other and subjected to fluids for the purpose
of cleaning the bottles, or fluids at different

40 temperatures for the purpose of pasteuriz-
ing the contents of the bottles or containers.
A further object of the invention is to
provide means whereby the heat absorbed
by the bottles as they pass from the com-

45 partment wherein they are subjected to the

hot fluid may be utilized to heat the water

or other fluid which is sprayed initially

upon the bottles as they enter the machine.

With these and other objects in view,

50 which will appear from the specification, a

description of the invention will be given.

The apparatus comprises a tank divided

into a series of compartments, primarily

that into which the bottles are introduced

55 and given their initial heating; a middle
compartment (or series of compartments)

wherein the bottles are subjected to a fluid
having a higher temperature; and a dis-
charge compartment wherein the bottles or
other containers are treated by a spray 60
which cools the bottles before they leave the
machine. The water which is sprayed upon
the bottles in the discharge compartment
is heated by the bottles and utilized to se-
cure the initial heating thereof in the first 65
compartment.

Mounted within the various compart-
ments is a series of frames carrying swiveled
supports, each adapted and designed to hold
a basket, in which are placed a series of 70
bottles, the frames being mounted upon a
common shaft and rotated therewith, so that
the baskets are moved around in the tank
and subjected to the fluid contained in the
lower portion thereof. The shaft is brought 75
to rest periodically, and means are provided
for shifting the baskets from one compart-
ment to another, and finally discharging the
same from the tank.

Where the apparatus is not employed to 80
pasteurize the material contained within the
bottles, the bottles may be subjected to va-
rious cleansing fluids, either hot or cold,
and as they are lowered into the first com-
partment of the tank they will become filled 85
with liquid and so remain until they pass
out of the tank.

In the drawings A denotes the tank,
which is divided into three compartments,
B, C and D. A shaft E passes through the 90
end walls of the tank and the partitions be-
tween the compartments, the shaft at the
discharge end of the machine being pro-
vided with a ratchet-wheel F. A pawl-
carrier G is swiveled upon the shaft and a 95
pawl H operates in conjunction with the
ratchet - wheel, and by reciprocating the
pawl-carrier a step-by-step rotation may be
imparted to the shaft. Any means may be
employed for effecting this action. 100

A gear I is splined to the shaft at the in-
take or feeding end of the machine, said
gear meshing with a smaller gear J mounted
upon a stub-axle K, said axle also carrying
a large gear L which in turn meshes with 10.1
a smaller gear M, secured to a sleeve N
journaled upon the outer reduced end of the
shaft E. Said sleeve carries two frames or
castings both being alike in form. Each
frame comprises two oppositely - disposed no
arms O, forked at their outer ends and car-
rying brackets P, the inner ends of which

899,553

are of the form shown in Fig. 6 ; that is to
say, each extremity is provided with a semi-
cylindrical hub or bearing Q, the outer por-
tions of which project beyond the wall of
6 the bracket, as clearly indicated in Figs. 5
and 6. The bearing members of the brackets
stand directly opposite each other and the
edges thereof are separated to a slight ex-
tent to permit the passage of the basket-

10 supporting member, hereinafter referred to,
between them.

Mounted upon each of the half-hubs or
bearings Q is a track-supporting member,
comprising end plates E-, having inwardly-

15 projecting ribs S which latter pass in rear of
and engage the back faces of the bearings Q,
see Fig. 5. The end plates are connected by
a track-sustaining member or block T, one
face of which is curved and fits closely

20 against the inner curved face of the half-hub
or bearing. The track-supporting member
T upon the opposite face is so formed as to
receive an L-shaped track U which is bolted
thereto. The tracks and the supporting

25 members to which they are attached are du-
plicated and arranged in pairs, and the
tracks extend from one pair, carried by one
of the arms O, to the opposite pair, mounted
upon the second arm O.

30 In order to maintain the tracks in their
separated position and thus hold them so
that the basket-sustaining angle-bar V may
freely pass between the same, I provide a
pair of oppositely-disposed springs W, the

35 springs being forced back against the tracks,
thus permitting the ready entrance of the
head of the basket-sustaining member. As
the head passes out of contact with the
springSj they will resume the positions

40 shown in Fig. 5 and thus hold the parts in
the positions indicated in Fig. 4.

With the gears arranged as shown in Fig.
3, the arms O will be alternately brought
into line with an opening X in one end of

45 the tank, in order that the sustaining mem-
ber V and the basket Y carried thereby may
be passed into the tank and onto the tracks
U carried by the frames Z mounted upon the
shaft within the first compartment B. These

50 tracks are arranged in the same manner as
those just described. The frames, however,
are slightly different and are shown in detail
in Fig. 2. Each frame is provided with a
series of outwardly-extending arms A', to

55 which arc secured bracket-pieces or arms B'
which are, to all intents and purposes, the
mechanical equivalent of the brackets P, ex-
cept that they are elongated and a hub or
bearing member is formed at each end there-

60 of. The construction of the hubs or bearing
members is exactly similar to that shown in
Fig. G. Openings C' are formed between
the arms A', so that the baskets and their
sustaining members may be moved along

65 from one pair of frames to the next succeed-

ing pair, and from one compartment to the
other when the shaft E is at rest and the
parts are in the positions shown in the draw-
ings.

To advance the baskets from the present-
ing devices (comprising the arms O) into
the tank and onto the tracks within the first
compartment, and to thereafter advance
them successively from one compartment to
another, and finally from the machine, I
may employ any structure which will peri-
odically engage the basket-sustaining mem-
bers and move the same forwardly one step,
or between one pair of supporting arms or
frames to the track carried by the next pair
of supporting arms or frames.

In the drawings I have shown a pair of
bars D' and E', the upper bar having an
initial endwise movement independent of
the bar D', after which both bars move for-
wardly together. Hooks F' are pivotally
connected to the lower bar, and arms G' con-
nected to the hooks are likewise pivotally
connected at their upper ends to the bar E'.
It will thus be seen that when the bar E' is
moved in the direction of the arrow, Fig. 1,
independently of the bar D', the hooks will
be rocked upon their pivots and thrown
downwardly into position to engage the real-
end of the basket-sustaining members V.
Further movement of the sector gear II' by
the rack I' will advance both of the bars to-
gether and move the baskets forwardly one
step. A reverse movement of the rack I'
will cause the disengagement of the hooks,
the upper bar E' being moved rearward in-
dependently of the bar D' through the ac-
tion of a spring J', after which both bars
will move backwardly together, with the
hooks in an elevated position, until they
come to the point shown in Fig. 1. It is
conceivable, of course, that any means may
be employed for advancing the bottle-sus-
taining baskets. If the machine be used as
a pasteurizer, a pump K' (Fig. 2) will be
employed to spray water of the required
temperature upon the bottles as they pass
into and through the central compartment
or compartments C.

In order to abstract the heat from the bot-
ties as they pass through the compartment
D, I connect a pipe L' with the lower por-
tion of said compartment, the pipe leading
to a pump M', which is also in communica-
tion with the lower portion of the compart-
ment B through a pipe N'. The pump M'
is provided with a single outlet O', from
which a branch P' extends to a pipe, or
series of pipes, Q', located in the upper por-
tion of the compartment D, so that the water
passing from the pump is sprayed over the
bottles as they pass into and out of said
compartment D. A pipe R' also leads from
the outlet O', said pipe connecting with a
spray pipe, or series of pipes, located in

999,553

the upper portion of the compartment B.
It will thus be seen that the water which is
drawn from the lower portions of the com-
partments B and D is commingled or mixed
5 in the pump M' and water relatively warmer
than that drawn from the compartment B
will be sprayed upon the bottles passing into
said compartment, while water relatively
colder than that drawn from the compart-

10 ment D will be sprayed onto the bottles pass-
ing into said compartment. Thus the latent
heat of the bottles passing from compart-
ment C into compartment D is utilized to
heat the water which is sprayed upon the

15 bottles passing into the compartment B, and
the bottles are initially heated before pass-
ing into the compartment or compartments
C where they are subjected to the highest
temperature. This arrangement will also be

20 utilized when the bottles are being merely
washed or cleaned, as it will gradually bring
the bottles up to the temperature of the
hottest water or cleaning solution, and like-
wise temper the bottles before they pass out

25 of the tank.

Having thus described my invention, what
I claim is:

1. In an apparatus for the purpose de-
scribed, the combination of a tank, a rota-

30 table shaft extending through the tank;
fixed bearings for the shaft; a frame
mounted on the shaft; a series of rotary
track-supports carried by the frame and
rotatable with reference thereto; and tracks
5 mounted upon said supports and adapted to
receive and sustain a receptacle for bottles
or the like.

2. In combination with a rotary frame; a
pair of oppositely-disposed track-supports

40 journaled therein; and tracks extending
from one support to the other and adapted
to receive and sustain a receptacle for bot-
tles or the like.

3. In combination with a rotary frame; a
5 pair of oppositely-disposed track-supports

journaled therein; means for holding said
supports against endwise movement; and a
pair of oppositely-disposed tracks secured
to said supports.

4. In combination with a tank; a shaft
extending therethrough; a series of frames
mounted upon the shaft and rotatable there-
with; a series of track-supports journaled in
each of said frames; and tracks carried by

5 the supports and adapted to move therewith.

5. In an apparatus of the character speci-
fied, the combination of a shaft; a pair of
frames carried thereby ; a pair of bearing
members swiveled upon each frame; and

oppositely-disposed tracks carried by said
bearing members, the edges of the tracks
being separated and adapted to receive a sus-
taining device for a basket or the like.

6. In an apparatus of the character speci-
65 fied, the combination of a shaft; a pair of

frames carried thereby, said frames being
separated from each other; a series of
swiveled bearings mounted in each of said
frames, the bearings being arranged in line
with pockets formed in the frames; and a 70
pair of tracks extending from each pair of
bearings carried by one frame to the op-
positely-disposed bearings carried by the
other frame, the lower edges of the tracks
being separated and adapted and designed 75
to receive a sustaining member for a basket
or like receptacle.

7. In combination with a shaft; a pair of
frames secured thereto; brackets carried by
the outer portions of the frames, the adja- 80
cent ends of the brackets being separated
and formed with a semi-cylindrical hub or
bearing; a pair of retaining members pro-
vided with shoulders engaging the outer
faces of the hubs; a filling block formed 85
with a rounded face adapted to fit against
the inner face of each bearing, said block
being connected to the retaining members;

an L-shaped track secured to said bearing
member, said track extending from said 90
member to the like member carried by the
connecting block or member upon the op-
posite bearing; and means for maintaining
the tracks in their proper relation to each
other. 95

8. In combination with a shaft ; a pair of
frames mounted thereon, each of said frames
being provided with pockets adjacent to its
outer portion; brackets secured to the outer
portion of said frame, the ends of the 1
brackets extending out from the pockets
and being separated from each other; a
semi-cylindrical hub or bearing formed
upon the end of each bracket; retaining
members mounted upon the ends of the hub 105
and provided with inwardly-projecting
flanges which engage the outer face of the
hub; a block provided with a rounding face
fitting the inner surface of the hub and con-
nected to the retaining members; L-shaped 110
tracks connected to said block and to the
corresponding block upon the oppositely-
disposed frame; and springs secured to the
opposite tracks, said springs normally con-
tacting with each other and serving to keep

the lower, inwardly-projecting portions of
the track in a separated position.

9. In combination with a tank provided
with a series of compartments; means for
sustaining bottles in said compartments;
means for advancing the bottles from one
compartment to the next and finally from
the tank; a pump; pipe connections leading
from the lower portion of the first and last
compartments in the tank to said pump ; and 12S
connections leading from the pump and

serving to force water into the upper portion
of the first and last compartments of the
tank.

10. In an apparatus of the character speci- ' s<>

116

120

999,553

fied, the combination of a tank provided
with a series 'of compartments ; means con-
tained in said tank for sustaining a series of
bottles therein ; a pump serving to withdraw
6 the water from the first and last compart-
ments; and a single outlet passing from the
pump and serving to distribute the water
into the upper portion of said first and last
compartments.

10 11. In combination with a tank having a
series of compartments; means for sustain-
ing a series of bottles therein; means for
subjecting the bottles in the intermediate
compartment to fluid having a relatively

high temperature ; a pump serving to draw
the fluid from the lower portion of the first
and last compartments; and pipes leading
from the outlet of the pump and serving to
spray the fluid withdrawn from the first
and last compartments into the upper por-
tion of said compartments.

In testimony whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

OTTO EICK.
Witnesses :

HOWARD E. CRUSE,
JACOB F. MURBACH.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

0. EICK.

PASTEURIZING APPARATUS.
APPLICATION FILED DEO. 16, 1908.

1,001,517.

Patented Aug. 22, 1911.

6 SHEETS-SHEET 1.

C)M DC "tot;

COLUMBIA PLANOORAPH CO.. WASH Ih

0. EICK.

PASTEURIZING APPARATUS.
APPLICATION FILED DEO. 16, 1908.

1,001,517.

Patented Aug. 22, 1911.

5 SHEETS-SHEET 2,

O.. WAKIIINflTON. l>. c

0. EICK.

PASTEURIZING APPARATUS.
APPLICATION FILED DEO. 16, 1908.

1,001,517.

Patented Aug. 22, 1911.

5 SHEETS-SHEET 3.

. 01 I 'MMIA PLANOGMAPH CO., WASIIINOTON. D. C.

1,001,517.

0. EICK.

PASTEDRIZING APPARATUS.
APPLICATION FILED DEO. 18, 1908.

Patented Aug. 22, 1911.

5 SHEETB-BHEET 4.

Htvuentot;

L-OLUMBIA PLANOORAPH CO.. WASHINGTON. D. C.

1,001,517.

0. EICK.

PASTEURIZING APPARATUS.
APPLIOATIOH FILED DEO. 16, 1908.

Patented Aug. 22, 1911.

5 SHEETS-SHEETS.

' COLUMBIA PLANOORAPH CO.. WASHINGTON. l>. C.

UNITED STATES PATENT OFFICE.

OTTO EICK, OF BALTIMORE, MARYLAND.
PASTEURIZING APPARATUS.

1 ,001,517. Specification of Letters Patent. Patented Aug. 22, 1911.

Application filed December 16, 1908. Serial No. 467,886.

To all wJiom it may concern:

Be it known that I, OTTO EICK, a citizen
of the United States, residing at Baltimore,
in the State of Maryland, have invented cer-
5 tain new and viseful Improvements in Pas-
teurizing Apparatus, of which the following
is a specification.

My present invention pertains to improve-
ments in pasteurizing apparatus, the con-

10 struction and advantages of which will be
hereinafter set forth, reference being had to
the annexed drawings, wherein :

Figure 1 is a top plan view of the appa-
ratus; Fig. 2 a vertical longitudinal sec-

15 tional view, taken on the line 2 2 of Fig. 1 ;
Fig. 3 a similar view, taken on the line 3 3
of Fig. 4; Fig. 4 a transverse vertical sec-
tional view, taken on the line 4 4 of Fig. 1 ;
Fig. 5 an elevation of the discharge end of

20 the apparatus, t'ne main driving shaft and
its supporting members being broken away;
Figs. 6 and 7, perspective views of the tank,
with varying arrangements of partitions,
and designed to give different paths of travel

25 to the containers.

The main object of the present invention
is to provide a simple and efficient apparatus
for pasteurizing material in bottles or other
containers, in which relatively few parts are

30 employed, so that the apparatus is not liable
to breakage and disarrangement.

A further object of the invention is to
provide a construction in which the bottles
are first passed down through a body of

35 water which has been slightly heated, and
then into a body of warmer or hot water,
through which body they are traversed twice
the distance they passed through the initial
cold or partially warmed water, and finally,

40 after the contents of. the bottles have been
pasteurized, the bottles are passed through
the cold water and thereby gradually re-
stored to their normal temperature. In pass-
ing through the cold water, the bottles tend

45 to impart their heat to the water and to
bring it to the desired temperature.

The apparatus in a broad sense may be
said to consist of a single tank, divided into
two compartments, one containing hot water

50 and the second cooler water, said compart-
ments communicating with each other at
their lower ends, combined with means for
first traversing the bottles down through

the cold water compartment, thence upward
through the hot water compartment, thence 55
downward through the hot water compart-
ment, and finally up through the cold water
compartment to the point of discharge. The
construction of the apparatus is such that
all parts are readily accessible, and the use 60
of long chains, so common in modern pas-
teurizing apparatus, is rendered unneces-
sary, relatively short chains or belts being
employed in their stead.

In the drawings, 5 denotes the tank, pref- 65
erably oblong in form and provided with a
central hollow partition 6, which as will be
seen upon reference to Fig. 4, extends from
the upper portion of the tank to a point
short of the bottom thereof, so as to divide 70
the tank into two compartments, designated
by 7 and 8, 7 denoting the hot water com-
partment and 8 the cold or warm water
compartment.

An endless chain or carrier 9, provided 75
with a series of push-plates or lugs 10 ex-
tends throughout the length of the tank and
beyond the ends thereof, as clearly seen in
Fig. 1, the upper stretch of the chain stand-
ing slightly above the upper edge of the 80
tank, see Fig. 4, so that the lugs or push
plates 10 may come into contact with the
lower portion of baskets or crates 11, which
are primarily placed upon a way 12, lo-
cated at the forward or in-feed end of the 85
tank.

Any suitable means may be employed for
placing the baskets in position upon the way,
an endless chain 13 being shown for the pur-
pose of illustration. 90

The chain 9 passes around an idler 14 at
the intake end of the apparatus, which idler
is mounted upon a shaft carried in bearings
15 adjustably connected to a bracket 1C, Figs.
2 and 3. The upper stretch of the chain is 95
supported upon a cross plate 17 (see Figs. 3
and 4) secured in the upper portion of the
hollow partition 6, while the lower stretch
runs in a trough or channel 18, mounted
upon suitable cross pieces or brackets 19 se- 100
cured to the inner walls of the partition.
At the discharge end of the machine the
chain 9 passes about a sprocket 20 mounted
upon a shaft to which motion is imparted
through suitable gearing, as will be here- 105
inafter set forth.

1,001,517

A pair of chains 22, 23, connected to each
other by a: series of cross-bars 24 from which
are suspended open-ended basket-carrying
frames 25, pass about idlers 26 located near
5 the bottom of the tank, so that the lower
stretch of the chains passes beneath the
lower portion of the hollow partition 6.
Said chains likewise pass over idlers 27, lo-
cated in the upper portion of the tank, and

10 about sprocket-wheels 28, 29, see Fig. 1. A
second pair of chains, 30 and 31, provided
with cross-bars and depending basket-carry-
ing frames, the same as the other chains,
pass about idlers 32, located adjacent to the

15 bottom of the tank, so that the lower stretch
of the chain will pass beneath the hollow
partition G, the same as the other chains, the
chains also passing over idlers 33 located
in the upper portion of the tank and over

20 driven sprockets 34 and 35.

As will be seen upon reference to Figs. 2
and 4, the sprockets 26 and 32 are, respec-
tively, carried by brackets 26 n and 32 a se-
cured to a cross plate 91, said plate extend-

25 ing across the bottom of the tank and up-
wardly to a point slightly above the lower
end of the partition to which it is secured.
This plate serves merely as a supporting
plate and leaves the compartments 7 and 8

30 substantially free throughout their length.
Mechanism is provided to drive one car-
rier, composed of chains, bars and baskets,
and the other carrier composed of the other
chains, bars and baskets, in opposite direc-

35 tions (in all the forms except the modified
form illustrated in Fig. 6) ; that is to say,
the forward carrier, or that at the in-take
end, will pass downwardly into the cold-
water compartment, thence beneath the par-

40 tition up through the hot-water compart-
ment, while the other carrier passes down
through the hot-water compartment and up
through the cold-water compartment. This
driving mechanism acts intermittently, and

45 while the carriers are at rest the chain 9
comes into action and serves to transfer one
crate or basket from the first carrier to the
second carrier, and to remove a crate from
the second carrier to the point of discharge,

50 a new crate likewise being introduced into
the first carrier. It will thus be seen that
after a basket or crate has been traversed
by the first carrier through the cold-water
compartment, thence upward through the

55 hot-water compartment, it is transferred to
the second carrier and moved downwardly
through the hot water compartment and
finally up through the cold-water compart-
ment, when it is discharged from the ma-

60 chine. To effect this operation, the gearing

shown, or its equivalent, may be employed.

36 designates the driving shaft, carrying

a worm which meshes with a worm-wheel 37,

upon whose shaft is mounted an arm 38

65 carrying an inwardly-projecting stud or

roller 39, which coacts with the Geneva stops
40 and 41, acting alternately upon said stops.
The lower member 40 imparts motion to a
gear 42, which meshing with a pinion 43
imparts rotation to a gear 44 which in turn 70
imparts motion to a pinion 45, carried upon
a shaft 46. Said shaft has secured to its
opposite end a bevel gear 47 which meshing
with a corresponding gear 48 imparts mo-
tion to a shaft 49, upon which the sprocket 75
20, hereinbefore referred to, is secured. This
gearing, as will be seen, will impart an inter-
mittent step-by-step motion to the feed chain
or conveyer 9. While it is in operation the
Geneva stop 41 is at rest. Said stop 41 has 80
secured to it a gear 50, which meshes with a
pinion 51, mounted upon an axle with a gear
52. said gear 52 in turn meshing with a pin-
ion 53 secured to a stub-axle. Said pinion
53 meshes with a pinion 53 a , mounted upon a 85
shaft 54, which shaft carries pinions 55 and
56, which are in mesh, respectively, with
gears 57 and 58 secured to stub-axles which
carry the sprockets 34 and 35, thus impart-
ing motion to the sprockets and consequently 90
to the chains or carriers which pass over
the sprockets. The shaft 54 has likewise
secured to it a pinion 59 which meshes with
a pinion 60 mounted upon a shaft 61, which
shaft carries pinions 62 and 63, which mesh, 95
respectively, with gears 64 and 65, which
latter gears are secured to the stub-axles
upon which the driving sprockets 28 and 29
are mounted. This arrangement of gearing
will cause one of the carriers to move in a 100
direction the reverse of the other. It is to be
noted, however, that any suitable gearing
for effecting this purpose may be used. 1

An idler 66 will preferably be located over
the chain 22, in order that the frame 25 105
which is then uppermost may be held in its
proper position before the introduction of a
basket or crate into the same.

A steam pipe 67 will preferably be located
at one side of the tank, adjacent to the outer * 10
face of the compartment 7, and spray pipes
68 and 69 will be placed in the tank in line
with the frames 25 when they come to rest,
or while the carriers are standing still and
the chain 9 is being moved to introduce, 115 ,
transfer and discharge the crates. The
steam will tend to heat the water and also
to throw said hot water directly onto the
baskets or crates in which the bottles or
other containers are mounted.

A draw-off pipe 70, having its opening
into the tank and located at a point below
the upper end of the tank works in conjunc-
tion with a steam nozzle 71, steam issuing i
from the nozzle serving to draw the water 12 *5
upward through the pipe and force it
through a pipe 72, with branches 73, and
spray pipe 74 located above the basket-
carrying chains and spray the bottles as
they pass downward into the hot-water com-

1,001,517

partment. All of the water drawn up
through the pipe 70 will be more or less
heated by the steam jet. A drain pipe 75 is
located at the lower portion of the tank, and
5 an overflow pipe 70 will likewise be pro-
Added so as to maintain the proper level of
water in the tank. A filling pipe 77 will
also be employed.

It is possible, and in some cases may be

10 desirable, to subdivide the tank to a greater
extent than is indicated in Figs. 1 to 5 in-
clusive and as set forth in the above descrip-
tion. Thus in Fig. 6 I have shown a tank
which is provided with a longitudinal, cen-

15 trally-disposed partition 78 which extends
downwardly toward the bottom of the tank
and terminates at a sufficient height there-
from to permit the passage of the conveyer
chains and the baskets or crates thereunder.

20 The chambers formed upon each side of this
partition are subdivided by a cross-partition
79, which is preferably hollow and extends
from the bottom of the tank to the top
thereof, as is clearly indicated in the draw-

25 ings, thus forming four compartments 80,
81, 82 and 83.

The gearing is so arranged that the bas-
kets are carried downwardly by the chains
in the direction indicated by the arrow, that

30 is, through compartment 80 which is filled
with cold or relatively cold water or other
fluid, thence up through the compartment
81 containing hot water, to the advancing
mechanism which transfers the basket to the

35 carriers working in the compartment 82
which is filled with hot water, the basket
passing down through said compartment,
beneath partition 78, and up through com-
partment 83, which is filled with cool or

40 cold water. At this point it is discharged
from the apparatus.

In Fig. 7 the tank is shown as divided by
a longitudinal centrally-disposed partition
K4 and cress-partitions 85 and 8(i, said parti-

45 tions terminating at a point above the bot-
tom of the tank and forming four com-
partments 87, 88, 89 and 90. The gearing
will be so arranged that the carriers will
cause the baskets to be traversed in the di-

50 rection indicated by the arrows, to wit,
down through the chamber or compartment
87, up through compartment 88, down
through compartment 89, and up through
compartment 90, where they will be dis-

55 charged from the machine.

When cross-partitions are used it is found
that the water or other liquid in the several
compartments will not intermix to so great
an extent as is the case where such parti-

60 tions are not employed.

Having thus described my invention,
what I claim is:

1. In a pasteurizing apparatus, the com-
bination of a tank divided into two com-

<> 5 partments which communicate with each

other at their lower ends said compartments
being adapted to hold a pasteurizing agent;
a pair of carriers passing through each of
said compartments and moving in opposite
directions; and means for transferring the 70
articles to be pasteurized from one carrier
to the other.

2. In a pasteurizing apparatus, the com-
bination of a tank divided into two ver-
tically-disposed compartments in open com- 75
munication at their lower ends, said com-
partments being adapted to contain a pas-
teurizing agent, means for passing the ar-
ticles to be treated downwardly through one
compartment and upwardly through the 80
other; means for traversing the articles to

be pasteurized through the compartments
in a reverse direction; and means for trans-
ferring the articles from one traversing
means to the other traversing means. 85

3. In a pasteurizing apparatus, the com-
bination of a tank divided into two verti-
cally-disposed compartments communicat-
ing with each other at their lower ends said
compartments being adapted to contain a 90
pasteurizing agent; a pair of endless car-
riers passing through each of said compart-
ments; means for moving said carriers in
opposite directions; and means for trans-
ferring the articles to be pasteurized from 95
one carrier to the other, whereby the articles
will be moved downward and upward
through one compartment, and thence
downward and upward through the other
compartment. 100

4. In a pasteurizing apparatus, the com-
bination of a tank divided into two verti-
cally-disposed intercommunicating compart-
ments adapted to hold a pasteurizing agent;

an endless carrier mounted adjacent to one 1 5
end of the tank, moving downward through
one compartment and upward through the
other; a second endless carrier moving
through the compartments in a direction op-
posite to that of the first carrier; and means U
for transferring the holders for the articles
to be pasteurized from one carrier to the
other.

5. In a pasteurizing apparatus, the com-
bination of a tank formed with two verti- i35
cally- disposed compartments communicat-
ing with each other at their lower cuds and
adapted to hold a pasteurizing agent; a
pair of endless carriers mounted in said
tank and moving through each of the com- 12G
partments the movement thereof being in
opposite directions: means for transferring
the crates or holders for the articles to be
pasteurized from one carrier to the other:
and means for heating the water in one of
said compartments.

6. In a pasteurizing apparatus, the com-
bination of a tank formed with two verti-
cally - disposed compartments communicat-
ing with each other at their lower ends and ]

1,001,617

adapted to contain a pasteurizing agent; a
pair of endless carriers mounted in said
tank and moving through each of the com-
partments and in opposite directions; and
5 means for heating the water in one of said
compartments.

7. In a pasteurizing apparatus, the com-
bination of a tank provided with two verti-
cally - disposed compartments communicat-

10 ing with each other at their lower ends and
adapted to contain a pasteurizing agent; a
pair of endless carriers mounted in the tank
and moving through each of the compart-
ments and in opposite directions; means for

1-5 imparting an intermittent step-by-step mo-
tion to said carriers; and means for intro-
ducing crates or the like holding the articles
to be pasteurized into one carrier and trans-
ferring the previously-positioned crate from

20 the first carrier onto the second carrier while
the two carriers are at rest.

8. In a pasteurizing apparatus, the com-
bination of a tank provided with two verti-
cally - disposed compartments communicat-

25 ing "with each other at their lower ends and
adapted to contain a pasteurizing agent; a
pair of endless carriers mounted in said
tank and passing through each of the com-
partments and in opposite directions ; means

30 for imparting a step-by-step movement to
said carriers; a conveyer located at the up-
per portion of the tank and acting to intro-
duce the article-containing crates or the like
into the first carrier, transfer said crates

35 from the first to the second carrier, and dis-
charge the same therefrom; and means for
actuating said conveyer while the endless
carriers are at rest.

9. In a pasteurizing apparatus, the com-
40 binatioii of a tank provided with two verti-
cally - disposed compartments communicat-
ing with each other at their lower end and
adapted to hold a pasteurizing agent; a
pair of endless carriers mounted in said

45 tank and each adapted to pass through both
compartments, each of said carriers com-
prising a pair of endless chains, cross-bars
and carrying frames suspended from said
cross-bars; means for imparting a step-by -

50 step intermittent rotation to said carriers,
one carrier moving in one direction and the
other in a direction opposite thereto ; a con-
veyer for introducing crates or like holders
for the articles to be pasteurized into the

55 first carrier, transferring the crates previ-
ously positioned from said first carrier to
the second carrier and discharging the
crates from the last-named carrier; and
means for imparting motion to said con-

6 veyer while the carriers are at rest.

10. In a pasteurizing apparatus, the com-
bination of a tank; a hollow wall or parti-
tion extending lengthwise thereof and ter-
minating short of the bottom of the tank,

' whereby two vertically - disposed compart-

ments will be formed, adapted to contain a
pasteurizing agent; means for heating the
water in one of said compartments; a pair
of endless carriers passing through both of
said compartments and beneath the parti- 70
tion ; and means for traversing said carriers
in opposite directions.

11. In a pasteurizing apparatus, the com-
bination of a tank ; a partition extending
lengthwise thereof, terminating short of the 75
bottom of the tank, whereby two vertically-
disposed compartments will be formed, said
compartments being adapted to contain a
pasteurizing agejit; a cross-partition subdi-
viding the compartments transversely; a
pair of endless carriers each passing through
both of the compartments, arranged upon
opposite sides of said lengthwise-extending
partition; means for traversing said car-
and means for heating the pasteuriz-

ners :

ing agent in those compartments where a
relatively high temperature is to be main-
tained.

12. In a pasteurizing apparatus, the com-
bination of a tank; a hollow wall or parti- 90
tion extending longitudinally thereof, ter-
minating short of the bottom of the tank
and forming longitudinally-disposed com-
partments ; a cross-partition or partitions di-
viding the longitudinally - disposed com- 95
partments into a series of shorter compart-
ments, each of said compartments being
adapted to contain a pasteurizing agent ; an
endless carrier working in each of said pairs

of compartments which are oppositely dis- 100
posed to each other; means for traversing
said carriers; and means for heating the
pasteurizing agent in those compartments
where a relatively high temperature is to
be maintained. 105

13. In a pasteurizing apparatus, the com-
bination of a tank; a hollow partition ex-
tending downwardly into the tank; a second
hollow partition likewise extending down-
wardly into the tank, said partitions being 110
arranged crosswise with relation to each
other and subdividing the tank into a series

of compartments intercommunicating with
each other below the partitions, said com-
partments being adapted to contain a pas- 115
teurizing agent; and means for traversing
the bottles or like containers which are to
be pasteurized through the various compart-
ments.

14. In a pasteurizing apparatus, the com- 120
bination of a tank; a plurality of hollow
partitions extending downwardly into said
tank, said partitions being arranged cross-
wise with relation to each other and to the
tank thereby forming a series of compart- 125
ments separated from each other by air-
spaces or chambers said compartments being
arranged to contain a pasteurizing agent;
endless carriers passing through said com-
partments; and means attached to said car- 130

1,001,617

riers for holding a basket or like support for
bottles or similar containers which are to
be pasteurized.

15. In a pasteurizing apparatus, the com-
5 bination of a tank provided with a plu-
rality of intercommunicating liquid-contain-
ing compartments; a plurality of endless
carriers, each carrier extending through at
least two of such compartments; and means
10 for transferring the containers for the ma-
terial being treated from one carrier to the

next, whereby relatively short carriers may
be employed and easy access had to the va-
rious portions of the apparatus.

In testimony whereof I have signed my 15
name to this specification in the presence
of two subscribing witnesses.

OTTO EICK.

Witnesses :

G. W. ARMBRUSTEE,
C. C. SAMPSON.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

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1,002,499.

R. M. CAUFFMAN.

PASTEURIZING APPARATUS.

APPLICATION FILED OCT. 19, 1910.

Patented Sept. 5, 1911.

2 SHEETS-SHEET 1.

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R. M. CAUFFMAN.

PASTEURIZING APPARATUS.

APFLICATIOH FILED OCT. 19, 1910.

1,002,499.

Patented Sept. 5, 1911.

2 SHEETS-SHEET!!.

O o, O -O

L^p-t.gX/

UNITED STATES PATENT OFFICE;

,-.), .; >: giiiKi-rr -!v

ROBERT M. CAUFFMAN, OF CENTERVILIJE, MICHIGAN.

ifi'jo 0; /'.>:

PASTEURIZING APPARATUS.

1,002,499.

Specification of letters Patent. Patented Sept. 5, J911.

Application filed October 19, 1910. Serial No. 587,791.

To all whom it may concern:

Be it known that I, ROBERT M. CATJFF-
MAN, a citizen of the United States, residing
at Centerville, in the county of St. Joseph
& and State of Michigan, hare invented cer-
tain new and 'useful Improvements in Pas-
teurizing Apparatus, of which the follow-
ing is a specification.
My invention relates to improvements in

10 apparatus for pasteurizing milk, and has
for its object the improvement of the con-,
struct ion and efficiency of devices of this
character.

Another object of the invention resides in

15 the provision of improved means for con-
trolling and regulating the induction of the
heating medium into the pasteurizing cham-
ber, in order to obtain a more uniform dis-
tribution thereof throughout the chamber,

20 and subject the bottled milk stored therein
to practically the same temperature at one
and the same time.

Another object of the invention resides in
the provision of means for cooling the milk

25 by the admission of water into the pasteur-
izing chamber, and partially submerging the
milk bottles, and so regulating the admission
of water as to raise its temperature by the
heat of the walls of the chamber as it first

30 flows thereinto, and before coming in con-
tact witli the highly heated bottles, and
gradually reducing the temperature by con-
tinuing the flow of water into and out of the
chamber.

35 With these and other objects in view, the
invention consists of certain novel features
of construction, as hereinafter shown and
described, and specifically pointed out in the
claims.

40 In the drawings employed for illustrating
the preferred embodiment of the inven-
tion Figure 1 is a plan view of the im-
proved apparatus, partly in section. Fig. 2
is a front side elevation, partly in section.

46 Fig. 3 is an end elevation of one end of the
apparatus. Fig. 4 is an end eelvation of the
opposite end thereof. Fig. 5 is a transverse
section on the line x x of Fig. 1.

The apparatus comprises an outer casing

50 1, the walls of which are preferably of two
thicknesses of sheet metal, with a non-con-
ducting material, as asbestos, between the
walls. An inner casing 2 of sheet metal,
is disposed within the outer casing, and

68 spaced therefrom on all sides, except at that

portion adjoining the door 3, through which
access is had to the inner casing, the inter-
vening space between the outer and inner
casings being walled up around the door
opening and corresponding opening in the 60
inner casing. The door 3 is preferably
hinged, .as shown, and provided with a suit-
able latch device, and of a sufficient size to
permit trays containing the bottled milk to
be handily inserted into and removed from 66
the inner casing or pasteurizing chamber.
Bars 4 are disposed longitudinally of the
inner chamber and upon cross bnrs 5 J resting
upon the bottom of said chamber, to serve i
as a rest or support for the trays containing 1 70
the bettled milk, anu hold the sain6 elevated
so that the heating as well as the cooling
medium may pass around all sides 'of the
trays. ,*

Live steam is preferably used as a heating 75
medium, and is supplied to the space be-
tween the outer and inner casing 'by a pipe
6, disposed between the bottom of the inner
and outer casing, said pipe being perforated
to permit the discharge and proper diffusion 80
of the steam, and having a branch 7 fex-
tending through the outer casing, with
which connection may be made with any
suitable source of steam supply. Mounted
within the inner casing and at each end 85
thereof, are perforated ducts 8, which ex-
tend across the ends and along the sides
of the casing, as shown. A branch 9 ex-
tends upwardly from each duct, and a valve
opening 10 communicates with the upper 90
end of each branch, so that when st'eaJn ii
admitted to the space between the oH^ter
and inner casing, it will enter' through said
valved openings into the ducts and out into
the inner casing through the perforations, 95
the discharge of the ste'am into the inner
casing being thus widely distributed and
subjecting all of the bottled milk stored
therein to practically the same temperature
at one and the same time, thus making for 100
uniformity of treatment and obviating the
necessity of over-treating a part of the milk
in order to subject the remainder to flie
proper treatment to effect pasteurization.
The steam thus freely circulates 'around the 105
exterior and within the inner casing, thus
subjecting the bottled milk to'- the direct
action of the steam, the envelop of steam
around the exterior heating the space be-
tween the casings .and thereby indirectly im- HO

1,002,489

parting heat to the inner casing, as well as
preventing the rapid radiation of the heat
contained within the inner casing. After
a sufficient quantity of steam has been ad-
5 mitted to the apparatus as may be neces-
sary to bring the milk up to the proper
temperature for pasteurization, the open-
ings 10 are closed by means of the disk-
valves 11, the stems of which are screw-

10 threaded for engagement with screw-
threaded apertures in the head members
12, which latter are in turn in screw-
threaded engagement with openings in the
outer casing, so that the valves may be

15 easily and quickly removed for cleansing or

repair. The valve stems are provided with

hand- wheels 12' for manipulating the same.

In order to control the temperature of

the inner casing, so as to prevent breakage

20 of bottles by a too sudden raising of, or by
maintaining too high a temperature, air
ducts 13 are provided which afford direct
communication with the perforated ducts 8
near the bottom of the casing, through which

25 cold air may be admitted to mix with the
steam within the inner casing. The closures
for the air ducts consist each of a disk 14,
which has a smooth inner surface for con-
tact with the flanges 15, and is clamped

30 thereto by a thumb-screw 16, the shank of
which passes through the disk near the
upper edge thereof and is screw-threaded
for engagement with a similarly threaded
tap in the flange rim. The thumb-screw is

35 provided with a head 17, so that upon tight-
ening the screw the head will bear against
and force the disk into tight contact with
the flange. The door 3 .is also provided
with an inlet opening and a disk closure

40 13' of the same type as above described.
The thumb-screws also serve as a pivot for
the disk closures, whereby any or all of the
disks may be swung sidewise on their pivots
so as to obtain the desired size of opening

45 to permit the proper quantity of air to enter,
the same being held in any adjusted position
by simply tightening the thumb-screws.
The disk closures at the ends of the appa-
ratus are provided with coupling members

60 18, with an opening 19 therethrough, and

a screw-cap 20 for closing the opening while

steam is being admitted to the apparatus.

In order to effect a rapid cooling of the

milk as well as the trays in which the bottles

65 are placedj so as to permit same to be readily
handled, and for their removal from the
apparatus, .water is injected into the inner
casing by removing the screw-cap 20, and
coupling a hose leading from a water supply

to me coupling member 18' The hose may
be attached at either end of the apparatus.
whichever may be the most convenient, and
the same results attained. In order to pre-
vent' breakage of the heated bottles, which

* would result by the cold water suddenly

coming in contact tnerewith, the water is
turned on gradually, so that the initial flow
will have time to be warmed by the heat of
the ducts and walls of the inner casing be-
fore rising to a height sufficient to contact ?o
with the oottom of the bottles, for which
purpose the trays containing the bottles are
elevated from the bottom of the casing,
which would first fill with water before com-
ing in contact with the bottles. As the water 75
continues to flow into the casing the tem-
perature of the water is gradually reduced,
having absorbed all the heat of the ducts
and casing walls, and the cooling of the
milk effected without danger of fracturing 80
the bottles. In order to prevent the water
from rising above the upper ends of the
bottles and mixing with the milk, where the
same are not previously corked, or where
ordinary paper disk stoppers, which are not 85
always water tight, are used, overflow pipes
21, 22 and 23 are provided, which are located
at different heights corresponding to the
height of the bottles used, as half-pint, pint
and quart bottles. The overflow pipes as 90
well as the drain pipes 24, 25 and 26, are
provided with suitable valves, (not shown)
so as to permit same to be opened or closed,
as occasion may require, during the admis-
sion of steam or water, or for draining the 95
inner or outer casings.

The apparatus is provided with a suitable
safety-valve 27, which has connection with
the inner casing, so as to prevent excess
steam pressure therein. A thermometer 28, 100
readable from the exterior of the apparatus,
is arranged within a tubular connection ex-
tending through the outer into, the inner
casing. The operator may thus readily as-
certain the temperature within the inner 105
casing, and manipulate the valves and
closures controlling the admission of steam,
air and water, so as to obtain the required
temperature necessary for the pasteurization
of the milk, and for the cooling of the same. HO

Haying thus described my invention, what
is claimed is

1. In an apparatus of the class described,
an outer and inner casing spaced apart,
means for supplying a heating medium to 116
the space between the casings, means having .
communication with said space for conduct-
ing and distributing the heating medium at
divers points within the inner casing, a
valve controlling said point of communica- 12
tion and operable from without the outer
casing, an air duct leading from without the
outer casing into direct communication with
the means for distributing the heating
medium within the inner casing, and an ad- 126
justable closure for the duct

2. In an apparatus of the class described,
an outer and inner casing spaced apart,
means for supplying a heating medium to

the space between the casings, perforated 130-

1,002,489

ducts having communication with said space
and arranged within and along the end and
side walls of the inner casing, inlet openings
extending from without the outer casing
into said ducts, a closure for said openings
comprising a dik, a combined pivot and
clamping screw extending* through said disk
near the edge thereof, a coupling member
formed integral with the disk having a bore

extending through the disk, and a removable 1
cap for the disk.

In testimony whereof I affix my signature,
in presence of two witnesses.

EGBERT M. CAUFFMAN.

Witnesses :

THOMAS W. MORRISON,
ETHEL CROTHERS.

rii.'ii,'-

'.'!:(' '

Tk.

C. H. LOEW.

PROCESS OF PASTEURIZATION.
APPLICATION FILED DEO. 8, 1909

1,004,885.

Patented Oct. 3, 1911.

3 SHEETS-SHEET 1.

r t

Atty.

C. H. LOEW.

PROCESS OF PASTEURIZATION.
APPLICATION FILED DEO. 8, 1909.

1,004,885.

Patented Oct. 3, 1911.

3 SHEETS-SHEET 2

400

40JL

Jfiff.s.

68 44

l&p.j'*.

C. H. LOEW.

PROCESS OF PASTEURIZATION.
APPLICATION FILED DEO. 8, 1909

1,004,885.

Patented Oct. 3, 1911.

3 SHEETS-SHEETS.

UNITED STATES PATENT OFFICE.

CHARLES H. LOEW, OF LAKEWOOD, OHIO.
PROCESS OF PASTEURIZATION.

1,004,885.

SpeciScation of letters Patent. Patented Oct. 3, 191 1 .

Application filed December 8, 1909. Serial No. 532,092.

To all whom it may concern-

Be it known that I, CHARLES H. LOEW, a
'eltfzen of 'the United States, and resident of
Kakewpod, Cuyahoga county, Ohio, have in-
5 Vented certain new and' useful Improvements
in Improved, Processes of Pasteurization, of
which (he following is a specification.

This invention relates to a process of
pasteurizing beer and similar materials con-

10 tained in bottles or the like and its novelty
consists in the several successive steps em-
ployed in carrying out the process.

There are to be found in the art apparatus
whereby bottles are placed on. endless car-

16 riers and" conveyed through bodies of heated
water to effect cooking or pasteurizing, and
yet other apparatus in which the bottles re-
main at rest inside of a shell or casing and
are Subjected to baths of water of proper

2o temperatures for the same purpose. Both
of these systems have their advocates and
critics. By the system first named, if baths
of varying temperatures are employed (and
they usually must be employed) the bottles

25 were of necessity lifted from one bath to
another and being subjected thus to changes
of temperature were apt to break or crack.
Usually ' in carrying out such system the
bbtffes were likewise subjected to lateral

SO movement or even inversion and their gase-
ous contents were disturbed thereby and con-
ditions frequently resulted under which the
bottles burst. This system had 'the one ad-
vantage that it could be made continuous

35. and that unpasteurized bottles could be de-
livered at one end of the conveyer and re-
moved at the other simultaneously, or that
both deliveries and removals could take place
at the same end of the apparatus. By the

40 second system the bottles of beer remained
stationary during the process, but the tem-
perature of the water was varied to first
effect pasteurization and then coobthe bot-
tles gradually after this took place. It was

46 difficult at times to properly regulate the
temperature without expensive and trained
supervision, but the principal objection to
the plan resided in the fact that the process
was not continuous. Before treatment the

bottles had to be placed in the apparatus and
after treatment they had to be removed
therefrom and different lots could not be
at different stages of treatment simultane-
ously

(5 B\ the invention presently to be described,
I have I believe eliminated all of the disad-

vantages and secured all of the advantages
of both systems. In brief, I place the bot-
tles in a carrier which is horizontally mov-
able only. They are in an upright position JQ
and remain so during the operation. I move
the carrier slowly so that the contents of the
bottle are no more subject to disturbance
thereby than would be the case if the bottles
were completely at rest. This carrier is en- g5
closed in a casing to exclude the outer air
and it is provided with means whereby suc-
cessive sprays of water are caused to descend
upon the bottles in the carrier and com-
pletely surround and envelop them so that 70
the beer in the bottles and the bottles them-
selves quickly acquire the temperature of
each successive spray. These temperatures
however I vary. They progressively in-
crease to a pasteurizing point as the carrier 75
travels and progressively decrease to the
initial temperature as it continues to pro-
gress while at the same time it travels under
the influence of the pasteurizing spray long
enough to effect the thorough 'and proper 80
treatment of the beer in the bottles'. I also
introduce some economies. I use the hot
water over and over again and I use part of
the preheating and cooling water over again.
The chief -advantage is, however, that the 85
process is continuous. One workman can
both deliver and remove the bottles and
while some are at one stage of the operation
others are at the other stages and much
time, labor, energy and money are thus 90
saved.

In carrying out the process I preferably
use an apparatus for which an application
for IT. S. Letters Patent was filed Dec. 30,
11)09, and bears Serial Number 535,700; but 95
it will be understood that the process is
quite independent of the apparatus in which
it may be carried out and that any appara-
tus in which the beer can be maintained in
the same condition and position and' sub- 100
jected to the same .successive series of op-
erations may be used with the' same result.

In the drawings Figure 1 is a top plan
view of an apparatus embodying the inven-
tion; Fig. 2 is a partial vertical section on 105
the plane of the line 2 2 in Fig. 1 arid an
elevation of the parts back of the section
plane; Fig. 3 is a plan view of the/ parts be-
neath the plane 3 3 in Fig. 2 ; Fig. 4 is a ver-
tical circular section through -the water pans no
along the line 4 4 in Fig. 3 ; Fig. 5 is an ele-
vation of the transverse portion and a verti-

1,004,886

cal section of adjacent parts; Fig. 5* is a
horizontal sectional view through the lower
portion of the shell below the truck or car-
rier; Fig. G is a horizontal section on the
5 plane of the line 6 G in Fig. 2 and a plan
view of the parts beneath that plane; Fig. 7
is a detail of the revolving carrier on a small
scale; Fig. 8 is an elevation of the outside of
the apparatus when the parts are assembled

10 and Fig. 9 is a vertical circular section
through the pans along the line 9 9 in
Fig. 3.

In the drawings 10 is the shell, or outer
casing, of the apparatus made preferably of

15 sections of sheet steel secured together in any
usual manner and of a generally circular or
polygonal outline in cross .section. It is pro-
vided with a bottom 11 and top 12 so that
it has a cylindrical shape and at one side it

20 is provided with a suitable aperture 13 so
that access may be had to the revolving truck
or carrier which it is adapted to contain. At
a convenient place on its outer surface it is
provided with an offset chamber indicated

?5 at 14 adapted to contain a portion of the
power transmitting mechanism as herein-
after, described. L-shaped radial ribs 15
serve to stiffen and strengthen the structure.
At suitable intervals along the bottom of

30 the casing and near its vertical shell, are
arranged bearings 20 adapted to support
rollers 21 provided with shafts 22. The lon-
gitudinal axes of the rollers and their shafts
are preferably radially arranged with re-

35 spect to the vertical axes of the shell 10 and
the rollers themselves are preferably frusto-
conical in shape with their smaller ends
pointing inwardly. These rollers are adapt-
ed to serve as rolling supports for the re-

40 volving truck or carrier on which the beer
bottles are placed during the pasteurizing
operation.

The revolving track or carrier .comprises
an inner cylindrical or polygonal shell 30,

45 divided by horizontal partitions 31 and radi-
ally arranged vertical partitions 32 into a
series of compartments each one of which
is adapted to receive a tray 33 in which are
placed the bottles 34 of beer to be treated.

50 The truck or carrier is provided with a hori-
zontal annulus 35 along its lower edge and
which annulus is provided with teeth 36
forming a large gear firmly secured to or
made integral with such truck. The teeth
5 30 are adapted to mesh with the teeth of a
pinion 37 arranged in the offset chamber 14.
Beneath the annulus 35 is a projecting annu-
lar rib 38 having its lower edge sloping
obliquely inward to engage the f rusto-conical
surfaces of the rollers 21. This construction
prevents the truck from tipping outwardly
and serves to keep it in circular adjustment.
The water supply system is arranged im-
mediately 'beneath the top 12 of the casing
5 10 and above the revolving truck or carrier.

It comprises a series of pans or chambers 41,
42, 43, 44, 45, 46, and 47 arranged in circular
succession and suitably secured to the top
' or sides of the casing in any usual manner.
Elach pan has a perforated bottom 400 and <JQ
each pan communicates with the adjacent
pan by means 6"f lateral apertures indicated
at 401. The pans 41, 43, 45 and 47 are some-
what deeper than the others. The pan 44 is
supplied with hot water from a suitable 75
source of supply through a pump indicated
at 48 and a pipe 480 leading therefrom to
the pan. The pans 41 and 47 are each sup-
plied with cold water through pipes 410 and
470 connected to a source of water supply, go
for instance the city water mains. A pump
indicated at 49 and pipes 490 leading there-
from to the pans 42 and 46 serve to keep
the $old water in circulation.

A diaphragm or partition 50 vertically 86
arranged across the casing serves to divide
the space within the carrier into two com-
partments. This partition abruptly drops
at 51 when it reaches the inner drum 30 of
the carrier and extends radially to the outer 90
casing 10 beneath the plane of movement of
the geared annulus 35, so that while it di-
vides the bottom portion of the casing into
two chambers, it divides only the portion of
the casing inside the carrier into two cham- 95
bers .above the plane of such movement.
This partition is of any suitable material
preferably .of sheet metal, but is provided
with a sheathing of asbestos or similar non-
conducting material indicated at 52. Re- 100
ferring to Figs. 3 and 4, it will readily be
seen that this partition practically divides
the apparatus into a chamber A substan-
tially coincident with the circular extent of
the hot water pan 44 and into another cham- 105
ber B smaller than this.

The power transmitting mechanism com-
prises the following parts : 60 is a motor of
any suitable size and construction mounted .
in a housing 61 on the top of the apparatus. 110

62 is its main shaft carrying a driving pinion

63 adapted to mesh with a spur gear 64
mounted on a shaft 65 on which is secured a
miter gear 66 adapted to mesh with a simi-
lar miter gear 67 mounted upon and adapt- 116
ed to rotate a vertical shaft 68 located in
suitable bearings in the frame of the appa-
ratus. Near its lower end this shaft 68 car-
ries a pinion 69 which meshes with and
drives two pinions one 600 adapted to drive 120
the cold water pump indicated at 49 and
the other 601 adapted to drive the hot water
pump indicated at 48, the shafts 602 and 603

of these pumps being adapted to rotate in
suitable bearings formed in brackets 604 and 125
605 extending from a- framework 606 which
surrounds the shaft 68. To the upper end
of the shaft 68 is -secured a pinion 607 which
meshes with and driwjs a gear 608 the shaft
609 of which is pr 'ded with a worm 610 130

1,004,885

which meshes with a worm gear 611 the
shaft 612 of which, through two beveled
gears 613 and 614, rotates a shaft 615 ar-
ranged outside of the casing 10 and upon
5 the Tower end of which is mounted the pinion
37 which meshes with the teeth 36 of the
annulus and so rotates the revolving truck or
carrier. .
The mode of using the apparatus is as

10 follows: The motor 60 is first started to
actuate the power transmitting mechanism.
This, operating through the described train
of mechanism, causes the revolving truck or
carrier slowly to revolve on its rollers 21 in-

15 side of the casing 10, and actuates the hot
and cold water pumps 48 and 4!). At the
same time cold water is turned into the pipes
410 and 470 from the city mains. The parts
are so proportioned that the carrier revolves

20 very slowly, and in practice in the described
apparatus it revolves only once an hour.
The hot water pump 48 is then connected to
the source of hot water supply. Preferably
the bottom of the chamber A is used for that

25 purpose water being supplied thereto in
suitable quantity and heated by steam sup-
plied through pipes passing into the same.
The hot water is by means of the pump 48
delivered to the pan or chamber 44. By

30 means of a thermostat stationed at. a suit-
able place in the current of water the steam
delivery can readily lie automatically con-
trolled and the water in this pan maintained
at any desired temperature. This is a usual

35 expedient in the art and needs no further
description. The water in this pan should
be kept at above a pasteurizing temperature
because it parts with some of its heat rapidly
as will presently be described. The cold

40 water is delivered to the pans 41 and 47 by
the pipes described. The hot water, is de-
livered to the pan 44. From this latter pan
it passes at either end through the apertures
401 to the pans 43 and 45, and when these

48 pans are filled it flows into the pans 42 and
46 where it.mecjts the cold water from the
pans 41 and 47. By this arrangement as
the bottoms of all the pans are perforated
there is a constant spray or series of jets of

50 hot water descending from the pan 44 upon
the carrier and consequently upon the bot-
tles -which it contains. There is likewise a
similar constant spray of relatively cold
water descending from the pans 41 and 47,

56 while as the water from both the pan 44 on
the one hand and the pans 41 and 47 on the
other mingle and mix in the pans 42 and 43
on the one side and 45 and 46 on the other
there is a similar constantly descending'

60 spray from each of these pans, the water in
the pans 42 and 46 being warmer than that
in the pans 41 and 47 and the water in the
pans 43 and 45 being warmer than that in
the pans 42 and 46 and cooler than that in the

65 pan 44. The water from the pans 41, 42 and

43 on the one side and the pans 47, 46 and
45 on the other side of the door 13 collects
in the bottom of the compartment B and is
raised by the pump 49 and delivered to the
pans 42 and 46. As it mingles in the bottom 70
of the tank it is of about the temperature of
the water in these pans and it is there de-
livered in the interests of economy. It will
thus be seen that the hot water in compart-
ment A is constantly in circulation, the 7-.
water in the pan 44 being kept at a substan-
tially uniform temperature and that the
colder water in compartment B is constantly
in circulation, but that there are three zones
of falling water on each side of this com- 80
jmrtment, being zones of gradually increas-
ing temperature on the one side and gradu-
ally diminishing temperature upon the other
side. Proper overflows designated 50" are
provided at the bottom of the casing so that 85
the hot and cold water will not pass over the
partition 50 and mingle.

The water supply and circulation system
having been established and supposing the
carrier to be moved in the direction of the 90
arrows as indicated in Fig. 3, the workman
places the bottles of beer in trays 33 com-
pletely filling a vertical series of compart-
ments in the carrier. As the carrier slowly
revolves he fills the next vertical series and 95
so on. As the carrier revolves it brings this
series of compartments first under the pan
41. This is filled with cold water which is
descending in a shower. It would usually
be somewhere about 70 Fahr. and would 100
have no injurious effect on the bottles which-
would probably be at a temperature of from
45 to 55 Falvr. By the time the carrier
passed completely through this zone of de-
scending water the bottles and the beer 105
within them would be of substantially that
same temperature of 70 Fahr. As the car-
rier continues to revolve it brings the bottles
beneath the pan 42 and under the influence
of the water descending therefrom which 110
would usually be at a temperature of about
00 Fahr. The carrier still continuing to
revolve, the bottles are next brought be- .
neath the pan 43 and subjected to the action
of the water descending therefrom at a tern- 115
perature of 120 Fahr. Then passing out of
this zone the bottles are brought beneath the
pan 44 from which the water descends at
a temperature of about 140 Fahr. and they
continue to be subjected to this temperature 120
during the whole time that that portion of
the carrier revolves beneath the pan 44. In
the described apparatus this takes more than
half an hour and the beer is completely and
thoroughly pasteurized during this travel. 125
As the carrier continues to revolve the bot-
tles pass successively beneath the pan 45
from which the w'ater descends at a tem-
perature of about 120 Fahr. the pan 46
from which it descends at a temperature of 13C

1,004,886

about 00 Fahr. and the pan 47 from which
it descends at a temperature of about 70
Fahr., thus gradually cooling it to the tem-
perature of the outside air or of the bottling
5 house. As the series of vertical compart-
ments containing the pasteurized beer are
brought opposite the door 13 the trays 33
with the bottles are removed by the work-
man who fills the compartments with a fresh

10 lot of bottles to be treated. The horizontal
shelves of the carrier on which the trays 33
rest and the trays themselves are perfo-
rated so that the falling water coming
from the pans above the carrier passes from

15 one shelf and one tray to the one beneath it
and the bottles are practically in a body of
falling water all of the time that they are
under treatment.
What I claim as new is:

20 1. The method of pasteurizingj which con-
sists in producing a single continuous field
. pf spray, having spaced portions at differ-
ent temperatures and the portions therebe-
tween being evenly graduated from the te'm-

25 perature of one, of said first mentioned por-
tions to that of the other, and causing the
material that is to be pasteurized, to traverse
said field.

2. The method of pasteurizing, which con-
30 sists in producing a single continuous field

of spray having spaced portions at different
temperatures and the portions therebetween
graduated from the temperature of one of
said first mentioned portions to that of the
35 other, and causing the material that is to be
pasteurized, to traverse said, field.

3. The method of pasteurizing, which con-

sists in commingling separate streams of
liquid that are of different temperatures to
produce a body of liquid that varies gradu- 40
ally in temperature between that of, the two
streams, forming a field of spray from such
body, having the same gradual variation in
temperature, and causing the material that
is to be pasteurized, to pass through said 45
spray.

4. The method of pasteurizing, which con-
sists in commingling an intermediate stream
of liquid at a high temperature, with two
outer streams of liquid at lower tempera- 50
tures and located on opposite sides of the
same, forming a body of liquid having an
intermediate nigh temperature and gradu-
ally decreasing in temperature to the two
outer streams, converting the said body of 55
liquid throughout its extent into a field of
spray, having an evenly graduated tempera-
ture, with the end portions of said field sub-
stantially the same as the temperature of
the two outer streams, the central portion of 60
substantially the same temperature as that
of the stream of high temperature and the
portions between the same gradually in-
creasing in temperature from the ends to the
central portion, and causing the material 65
that is to be pasteurized, to traverse the
said field of spray from one of the ends to
the other.

Witness my hand this 4th day of Decem-
ber, 1909, at New York. N. Y.

CHARLES H. LOEW.

Witnesses :

DAISY WESTERVELT,
ALAN C. McDoNNEW,.

1,005,854.

A. S. LINDEMANN & H. F. STOCK.

PROCESS OF PASTE0BIZING BOTTLE BEVEBAGES.

APPLIOATIOH FILED JUKE 8, 1906.

Patented Oct. 17, 1911

3 SHEETS-SHEET 1,

E i r ^^i%^-

A. S. LINDEMANN & H. F. STOCK.

PROCESS OF -PASTEURIZING BOTTLE BEVERAGES.

APPLIOATIOH FILED JURE 8, 1906.

1,005,854. , Patented Oct. 17, 1911.

3 SHEETS-SHEET 9.

fc*

A. S. LINDEMANN & H. F. STOCK.,

PROCESS OF PASTEURIZING BOTTLE BEVERAGES.

APPLIOATIOI TILED JUHEB, 1900.

1,005,854. Patented Oct 17, 1911.

3 SHEETS-SHEET 3.

UNITED STATES PATENT OFFICE.

AUGUST (8. LINDEMANN, OF MILWAUKEE, AND HENRY F. STOCK, OF WAUKESHA, WIS-
CONSIN, ASSIGNORS TO MILWAUKEE-WAUKESHA BREWING COMPANY, OF MIL-
WATTiEB, WtSCONS-W, A CORPORATION OF WISCONSIN. ,

PRO.. 288 OF PASTEURIZING BOTTLE BEVERAGES.

Specification of Letters Patent. Patented Oct. 1 7, 191 1 .

Implication filed Tune 8, 1906. Serial No. 320,690.

To (iH wAt-m it may concern:

Ite it known that we, AUGUST S. LINDE-
MANN e"<' HENRY F. STOCK, citizens of the
United States, residing at Milwaukee, in the
5 county of Milwaukee, and at Waukesha, in
the county of Waukesha, respectively, in the
State of Wisconsin, have invented certain
new and useful Improvements in Processes
of Pasteurizing Bottle Beverages, of which

10 the following is a specification, reference
being had to the accompanying drawing,
forming a part thereof.

The main objects of this invention are to
heat the liquid quickly and uniformly to the

15 desired temperature, thus saving time and
energy or heat and avoiding injury to the
product by keeping it too long at a high
pasteurizing temperatu -e; to prevent or re-
duce loss by breakage of bottles due to un-

20 even heating and unequal expansion thereof ;
and generally to improve processes of this
class.

It consists in certain novel features in the
manner of performing the operations which

25 constitute the process as hereinafter'particu-
farly described and pointed out in the
claims.

In the accompanying drawing, showing
suitable apparatus for carrying out the

30 process, like characters designate the same
parts in the several figures.

Figure 1 is a side elevation and vertical
section on the line 1 1, Fig. 2, of the appa-
ratus ; Fig. 2 is a vertical section of the same

35 on the line 2 2, Fig. 1; and Figs. 3 and 4
are diagrams on an enlarged scale illustrat-
ing the difference in the effect upon the con-
tents of a bottle when subjected in an in-
verted position to an ( eternal heating me-

40 dium, trom that produced when the bottle
is liefrfin an upright position.

Referring to Figs. 1 and 2, a designates a
casing- which may be conveniently con-
structed of sheet metal. It is partially di-

45 vided by a vertical partition & into two com-
partments c and d, which may be called re-
spectively the pasteurizing compartment and
the warming and cooling compartment, and
is provided in the side next to the compart-

50 ment d with a feed and delivery opening e.

The lower part of the casing is made to hold

a pasteurizing liquid and is provided with

suitable means such as a steam coil or pipes /

for heating such liquid. The v upper part of
the casing is provided with a sprinkler 55
chamber or head which may be conveniently
formed by a perforated horizontal plate g
secured at its edges to the side walls of the
casing. A pump h connected on the suction
side with the lower part of the casing and 60
on the discharge side with the sprinkler
chamber, is provided for elevating the pas-
teurizing liquid from the lower part of the
casing into said chamber. The discharge
pipe i connects with a header i 1 from which 65
a number of branch pipes j, each provided
with a valve j 1 , lead into the sprinkler cham-
ber or head for distributing and regulating
the supply of liquid delivered thereto. An
endless conveyer consisting of link belts k 70
and bottle carriers I pivotally connected
therewith at intervals, is supported and
guided within the casing by sprocket wheels
m, n, and o. Adjacent to the opening e,
sprocket wheels p q. and r are arranged to 75
form a horizontal loop in the conveyer and
to carry the link belts in and out through
said opening for convenience in loading and
unloading the carriers. Above the opening e
outside of the casing a hood K communicat- 80
ing at the top with an escape pipe or flue
is provided to catch and conduct off the
steam issuing from said orjening. The con-
veyer supporting and guiding wheels are
arranged to conduct the belts k, with the 85
bottle carriers I suspended therefrom, up-
wardly from the opening e through the
upper part of the, compartment d over the
upper wheels m, across the upper part of the
chamber inclosed by the casing below the 90
sprinkler plate g, thence down through the
compartment c around one set of wheels n,
thence up over the wheels o, thence down
again around the other set of wheels n at
the lower end of the partition 5, thence up 96
through the lower part of the com tartment
d around the wheels p, thence outward
through the opening e around the wheels q,
thence backward through said opening
around the wheels r. The conveyer is driven
by any suitable connection or connections
with one or more sets of the sprocket wheels'
above mentioned. For this purpose the shaft
of the wheels o may be provided at one end .
outside of the casing, as shown, with a worm JLO*
gear t meshing with a worm u on a trans-

verse shaft which is provided with loose and
tight pulleys v for connecting it by a belt
with a suitably locnted driving pulley (not
shown). An inclined deflecting plate w, ex-
tending downwardly from a line adjacent to
the axis of the wheels q through the opening
c is provided to catch and conduct the spray
falling through the upper part of (lie. com-
partment Z> upon the bottles ascending
3 through the lower part of said compart-
ment. Open crates or bottle receptacles x
r uovably fitted in the carriers I are pro-
vided for holding bottles in an inverted posi-
tion, and to facilitate loading them upon

15 .and removing them from the carriers t as
they pass out and in through the opening e.
The back of the casing a is provided ad-
jacent to the upper and lower sprocket
wheels m and n, with doors or removable sec-

20 tions y for affording easy access to the in-
terior of the apparatus.

In carrying out our process the apparatus
hereinbefore described operates as follows:
The water or other liquid pasteurizing me-

25 clium contained in the lower paft of the
casing being heated by the steam coil or
pipes /, and maintained at the required
temperature, and the conveyer being set in
motion, bottles containing the beverage to

30 be pasteurized are loaded in crates or re-
ceptacles x upon the carriers I as they pass
outside of the casing through the opening c
around the wheels <]. The ingoing bottles
during their ascent through the upper part

35 of the compartment d, are sprayed or
sprinkled with the hot liquid issuing from
the perforations in the plate g over said
compartment, and are thus gradually heated
so that they will not be broken by being

40 suddenly subjected to the bath or spray of

hot liquid as it issues directly from the

sprinkler head or chamber. The hot liquid

' flowing down over the bottles in successive

carriers in imparting its heat thereto is

46 cooled and utilized, as hereinafter ex-
plained, to gradually cool the outgoing bot-
tles ascending through "the lower part of
said compartment d. In their passage
across the upper part of the apparatus and

50 down and up through the compartment c,
the bottles are subjected to the descending
spray of hot liquid from the sprinkler head
or chamber, and they and their contents are
rapidly brought to a pasteurizing tempera-

55 turc and kept at that temperature a suffi-
cient length of time to destroy yeast germs.
The bottles being held with their necks
downward in their entire circuit through
the apparatus, the comparatively small

CO volume of liquid contained in their necks
being heated sooner than the much larger
volume in their bodies, rises and produces
a circulation within the l>odies of the bot-
tles, as indicated by arrows on Fig. 3. Hy

65 reason of this free circulation the liquid

contents of the inverted bottles are quickly
and uniformly heated to the required tem-
perature, thereby materially shortening the
time required for pasteurizing." In this way
a saving is effectea not only in time but also 70
in heat, or in the fuel or energy required to
produce it. A better product is also ob-
tained, particularly in the treatment of bev-
erages such as fermented malt liquors which
are detrimentally affected by being subject- 75
ed to a high temperature for a longer period
than is absolutely necessary to destroy yeast
germs.

According to the usual method of pas-
teurizing bottle beverages the bottles are go
held in an upright position, as shown in
Fig. 4, and their contents next to the glass
being first heated, rises into their necks, as
indicated by arrows. The rising current
being congested and arrested in the bottle gj>
necks, the hotter portion of the liquid is
confined therein, while the greater and
cooler portion remains at or near the bot-
toms or in the bodies of the bottles. It will
thus lx> seen that a very sluggish circula- eo
tion of the contents of the bottles when
they are held in an upright position is pro-
duced by the heating medium to which they
are exposed on the outside. The contents
of the bottles being thus slowly and un- 96
evenly heated, a much longer time is re-
quired to produce the desired effect and
much greater breakage of the bottles will
result on account of the concentration of
heal in their necks and the consequent un- 100
equal expansion of the glass. On the other
hand, when the bottles are subjected to the
heating medium in an inverted position ac-
cording to the present invention, their con-
tents next to the glass being first heated 105
rises into the larger parts of the bottles
where ample room is afforded for the rising
currents to turn and descend, as shown in
Fig. 3. This results in a free and rapid
circulation throughout the contents of the 110
bottles and a consequent acceleration of the
pasteurizing process. The liquid contained
in the bottles is uniformly and quickly
heated, uneven expansion and breakage of
the bottles are avoided, and a better product 115
is obtained. v

As the bottles ascend through the lower
part of the compartment d they are sprayed
or flowed with the water which has been
oooled by the ingoing bottles and are thus 120
gradually cooled as they approach the open-
ing e, the temperature of the liquid flowing
over the outgoing bottles being again raised
before it reaches the bottom of said com-
partment to repeat its circuit through the 125
apparatus as above explained.

By sprinkling, spraying or flowing the
hot liquid over, the bottles as they are^ moved
with the conveyer through a closed chamber,
it has been found that the liqitid can be 130

1,005,854

heated to a higher initial temperature and
that the contents of the bottles can be raised
to a pasteurizing temperature in a shorter
time thai: by n oving the bottles through or
5 immersing thefr in a hot liquid bath accord-
ing to the usual method. Furthermore, with
the present method of pasteurizing by
sprinkling or spraying the bottles with the
hot liquid, there is less liability of over-

10 heating and injuring their contents in case
of break-down or stoppage of the appara-
tus, since the supply of hot liquid to the
sprinkler chamber or head can 1*> instantly
shut off, whereas, on the other hand, eon-

15 siderable time would be required to draw

off the hot bath with which the pasteurizing

tank or chamber is supplied according to

the usual practice. Although sprinkling.

spraying or (lowing the bottles containing

20 the bevernge to be pasteurized is the only
method described of subjecting a bottled
beverage to a pasteurizing medium, the ad-
vantages obtained by subjecting the bottles
containing the beverage to the pasteurizing

25 medium with the necks of the bottles down-
ward, may be obtained with the pasteurizing
medium in different conditions, such as a
spray, vapor or liquid bath, or with differ-
ent mediums.

30 Wo claim:

1. The process of pasteurizing bottled
beverages consisting in subjecting the bottles
with their necks downward to a heating
medium till their entire contents are brought

to .a pasteurizing temperature, substantially 35
as; described.

2. The process of pasteurizing bottled
beverages consisting in moving the bottles
with their necks downward through a heat-
ing medium till their contents are heated to 40
a pasteurizing temperature, substantially as
described.

3. The process of pasteurizing bottled
beverages consisting in sprinkling the bot-
tles while held necks downward with a hot 45
liquid till their contents are heated to a
pasteurizing temperature, substantially as
described.

4. The process of pasteurizing bottled
beverages consisting in moving the bottles 60
with their necks downward through a spray

of hot liquid till their contents are brought
to a pasteurizing temperature, substantially
as described.

">. The process of pasteurizing bottled 66
beverages consisting in moving the bottles
with their necks downward vertically
through a falling spray of hot liquid till
their contents are brought to pasteurizing
temperature, Substantially as described. 60

In witness whereof we hereto affix our
signatures in presence of two witnesses.

AUGUST S. LINDEMANN.
HENRY F. STOCK.

Witnesses:

HAS. L. Goss,
BERNARD C. ROLOFF.

\nr, I3l\

OO'S

W. H. PARK.

PASTEURIZING PROCESS.

APPLICATION PILED FEB. 1, 1911.

1,009,686.

Patented Nov. 21, 1911.

Attest:

Inventor:

Atty

COLUMBIA Pl^NCXJUAl-M CO.. WASHINGTON. D. C.

UNITED STATES PATENT OFFICE.

WILLIAM H. PARK, OP NEW YORK, N. T.
PASTEURIZING PROCESS.

1,009,686.

Specification of letters Patent. Patented Nov. 21, 1911.

Application filed February 1, 1911. Serial No. 605,903.

To all whom it may concern:

Be it known that I, WILLIAM H. PARK,
a citizen of the United States, and a resident
of the borough of Manhattan, in the county
5 of New York, city and State of New York,
have invented certain new and useful Im-
provements in Pasteurizing Processes, of
which the following is a specification.
The invention relates to a process of

10 pasteurizing milk and other liquids, and its
objects are among others, to provide a proc-
ess whereby the liquid, after being heated
to a pasteurizing temperature may be main-
tained at that temperature for a sufficient

15 period to insure the thorough elimination of
bacteria while flowing continuously from
the heating apparatus to the cooler or other
receptacle, and to insure its operation
against accidental or intentional interrup-

20 tion.

It will be understood that it is desirable
to have the pasteurizing operation con-
tinuous and the flow of the liquid, into the
apparatus, through the apparatus for main-

25 taining it for a sufficient time at the proper
temperature, through the cooler if such a
device is used and to the receptacle in
which it is to be transported, continuous, so
that it is only necessary for the operators

30 to feed the milk at one end of the appa-
ratus and withdraw it from the other in
order to secure its thorough pasteurization.
All unnecessary delay is thus avoided, and
the handling of the liquid intermediate the

35 beginning and the end of the process is ob-
viated. Owing to the fact, however, that
the movements of liquid in passing through
containers of considerable area cannot be
controlled by ordinary mechanical means,

40 and is affected in various ways by fric-
tion between it and the walls and other
parts of the container, it has not hitherto
been possible in an apparatus providing for
the continuous flow of the liquid to prevent

45 some of the said liquid from passing there-
through quicker than is desired; and this
difficulty gives rise to uncertainty of a
thorough pasteurization of all the liquid,
rendering the process to a great extent in-

50 effective and undependable.

In view of the fact that milk and other
liquids intended for human consumption
are often impregnated with germs of disease,
the importance of providing a process which

will insure that none of the liquid has es- 55
caped the pasteurization will be understood.

While the process herein described is of
great value in an apparatus consisting of a
heater and retaining holder and a cooler,
it must not be understood that its use is 60
limited to such an apparatus, since the
process may be carried out in any suitable
apparatus whether provided with a heater
or a cooler forming a part thereof, or not
and that the liquid may be heated in any 65
desired manner, and caused to flow to any
desired receptacle after being subjected to
the action of this process.

In the accompanying drawings, I have
illustrated an apparatus by which the proc- 70
ess may be carried out, and in these draw-
ings, Figure 1 is a vertical medial section
of such an apparatus, and Fig. 2 is a hori-
zontal cross section of the same on the line
2 2 of Fig. 1, looking in the direction indi- 75
cated by the arrows.

In order to explain the process I will de-
scribe the action of the apparatus, shown
in the drawings, in which A represents a
cylindrical holder provided with annular 80
horizontal flanges D 2 secured to the inner
wall of the holder and projecting slightly
upward. The purpose of these flanges is
to prevent the liquid from gravitating to-
ward the bottom of the holder along its 85
walls. I have found by careful experiment
that there is a tendency of the liquid in
the holder to gravitate more rapidly along
the walls than in the interior of the body
of liquid therein. This is due to the fact 90
that the cooling of the liquid begins at the
walls and that as soon as the liquid near the
walls is cooled it will start to gravitate to-
ward the bottom of the holder for the rea-
son that the lowering of its temperature 95
increases its specific gravity relative to the
liquid on the same level in the interior. The
flanges D 2 will tend to prevent this action
and give the cooling liquid at the walls an
inward and slightly upward movement. 100

The supply pipe J is provided with a
valve J' by which the flow of liquid to the
holder may be regulated so as to provide for
the filling and emptying thereof at a rate
that will insure proper pasteurization. By 105
making the depending outlet tube of the re-
ceptacle G of the proper size and capacity,
however, this result may be accomplished

1,009,686

without the use of a valve, and in this case
a more rapid flow of liquid than is desired
cannot be caused.

The outlet is through the pipe H leading
5 from the bottom of the holder to a point
near the top thereof, and provided with a
branch pipe H' extending through the wall
of the holder and adapted to be used for
the filling of any suitable receptacle. In

10 order that all siphoning action of this pipe
may be avoided, its upper end extends above
the outlet level and is open. It will be seen
that when the liquid rises to the level of the
branch pipe H', it will begin to flow out

15 from the bottom of the holder through this
pipe and will continue to flow out as long as
the liquid is supplied to the holder. When
the supply ceases, the liquid remaining in
the holder may be siphoned out by stop-

20 ping the upper end of the pipe H, or dis-
charged through the outlet E in the extreme
bottom of the holder, which is ordinarily
closed by the valve E'. This outlet is also
useful in the operation of cleaning the

25 holder and, where the contents are siphoned
out, for draining the bottom thereof. The
pipe H' joins the pipe E 2 at its lower end,
and this pipe may be provided with a sight
glass E 3 in order that the operator or in-

30 spector, under whose supervision the pas-
teurization is carried on, may be sure that
no liquid is being discharged through this
pipe during the normal operation of the
apparatus. The pipe E 2 is provided with
# joint secured by a collar E* and the pipe
H' with a similar collar-secured joint H 2 , in
order that they may be removed for thor-
ough cleansing and for transportation pur-
poses.

The receptacle G is positioned and sup-
ported upon a cross-piece L secured to the
walls of the holder and extending diametri-
cally across the same. This receptacle is
provided with an overflow pipe M, and this

45 pipe may be used for the purpose of pre-
venting an overflow from the said recep-
tacle in case the operator fails to observe
the influx of liquid and regulate it so that
the pipe J will not supply liquid faster than

50 it can escape through the neck G 2 . This
pipe M extends through the wall of the
holder and may be arranged to discharge
the liquid overflowing through it into any
suitable receptacle or to convey it back to
? the holder or the source of supply.

At times, instead of subjecting the liquid
to a moderate heat for a comparatively long
period, it is desirable to subject it to a
higher temperature for a shorter period.
' Thus, for instance, it is common practice to
subject liquid to a temperature of 150 de-
grees for thirty minutes or to a temperature
of 160 degrees or more for fifteen minutes,
and the period will vary in an inverse ratio
of the temperature within prescribed limits.

In the case last mentioned it is, of course,
desirable to have the holder so arranged
that the liquid entering it will be discharged
therefrom after a shorter period, and I have
therefore provided the branch pipe H 5 made 70
in two sections about half-way between the
bottom of the holder and the upper outlet.
This branch pipe extends through the wall
of ~the holder and communicates with the
outside discharge pipe H'. It is also con- 75
trolled by a valve H, so that it can be closed
when the upper outlet is used, and the outer
portion of the pipe is made detachable by
means of a joint secured by the collar H 7 .
Through the use of this valve-controlled 80
branch pipe the liquid may be discharged
below the normal outlet when desired.

It will be apparent that the apparatus
above described is not essential to the carry-
ing out of the process herein described and 85
claimed, and that other apparatus may be
employed, or some of the apparatus dis-
pensed with, and its function manually per-
formed. I prefer, however, to use the ap-
paratus described and shown for the purpose 90
of effectuating the process.

It is for the purpose of insuring the
proper performance of the requirements
hereinbefore stated automatically and with-
out the possibility of accidental or inten- 95
tional interference therewith that the proc-
ess which forms the subject matter of this
application is principally designed.

In the apparatus illustrated in the draw-
ings, the liquid, after being heated to the 100
desired temperature, is caused to pass into
the cylindrical holder A through the pipe J
which enters through the wall of the said
holder below said cover A' and has its dis-
charge end connected with the pan G by 105
means of a collar G' in the side of said pan
which receives it. The principal object of
having the liquid received by the pan G on
entering the holder is to prevent an over-
supply and to avoid undue pressure on the 110
spreader by the entering stream. The pan
may be observed by removing the cover, or
the cover may be made of transparent ma-
terial, or entirely omitted in order that the
depth of the liquid therein may be ascer- 115
tained. From the pan G the liquid passes,
through the depending outlet tube G 2 down
to the float B, which in the usual operative
condition of the apparatus is immediately
below the said tube, since the level of liquid 120
in the holder must be such as to raise it to
this point before there can be any discharge.

When the holder is first filled the float
rises from the bottom as the level of liquid
rises, and in this operation the annular 125
flange K concentrically arranged with re-
spect to the float on the upper surface of
said float receives the liquid discharged from
the tube G' and checks its tendency to
splash against the sides of the holder by 130

1,009,686

causing a pool to be formed. Small open-
ings K' are located at intervals along the
lower edge of the flange K for the purpose
of permitting all of the liquid therein to
5 flow out.

The float is provided with a plurality of
spacers D extending radially therefrom and
preferably located 90 degrees apart, so as
to space the said float from the walls of the

10 holder and maintain its position in the cen-
ter thereof. The extremities of the spacing
arms D are drawn downwardly to form de-
pending portions D', and the lower ends of
these depending portions are inwardly

15 curved. The object of this provision is to
prevent the spacers from catching over or
under the annular flanges D 2 . A sharp cor-
ner is also avoided in bending the parts D'
downward so that the angle will readily

20 pass over the inner edges of the flanges. An
annular horizontal flange or rim C is also
provided at the outer edge of the upper sur-
face of the float, and extends approximately
half the distance from the said outer edge

25 to the walls of the holder. The object and
purpose of this flange is to give the liquid
flowing from the medial part of the convex
upper surface of the float a horizontal direc-
tion and provide a surface in addition to

30 the upper surface of the float upon which
it may spread and by which it will be
caused to enter the body of liquid in a thin,
slowly flowing body. It will be observed
that this flange C is so formed and placed

35 as to be normally slightly submerged, and
the object of this provision is to still further
check the outward flow of the liquid before
it reaches the liquid body in the holder. By
these means the liquid is received and caused

40 to spread out gently upon the upper surface
of the liquid body in the holder, without
receiving any material vertical movement
either through its initial movement on enter-
ing the holder or through contact with the

45 walls or other parts thereof. The result is
that the liquid entering the holder remains
on the top of the liquid body and as it cools,
and its specific gravity is thereby increased,
settles toward the bottom, fresh and warmer

50 liquid flowing in above it constantly. It is,
therefore, only necessary to gage the flow
of liquid into the holder so that it will fill
and empty once in each half hour or other
predetermined time in order to insure that

55 each particle entering the holder shall re-
main therein substantially throughout the
full period and be discharged therefrom
only after it has been subjected to the de-
sired temperature for the proper period of

60 time. The float is provided with a loop
B* by which it may be raised from the bot-
tom of the holder and removed, if desired.

It will be observed that in the operation
of this process variation in the specific grav-
ity of the liquid due to slight difference in 65
temperature is utilized to secure the gradual
passage of each drop through the holder,
and that in the apparatus shown this action
is inaugurated by the deposition of the
freshly heated liquid in such a manner that 70
because of the inferior gravity it will spread
out over the top of the liquid body. Auxil-
iary means, such as baffle plates and flanges,
may be employed in carrying out the process
to further protect the flow of liquid by its 75
thermal gravity from being disturbed or
interrupted.

What I claim is :

1. The herein- described process of steriliz-
ing liquids which consists in first heating 80
and then spreading the liquid upon the upper
surface of a body of liquid having a mean
lower temperature in such a manner as to
prevent vertical movement thereof, and
withdrawing the liquid from the lower part 85
of said body at a rate not exceeding the
rate of inflow, whereby each atom of the
liquid is caused to gravitate gradually from
the top to the point of withdrawal through
the body by reason of its relative thermal 90
specific gravity and is retained therein a
period of time substantially equal to the
time required for the entire body to be with-
drawn.

2. The herein described process of steriliz- 9 5
ing liquids which consists in first heating
the liquid and then causing it to flow
through a holder by gravity and to be de-
tained therein for a given period determined

by the period required for the discharge of 100
substantially all the liquid in said holder,
the relative time of discharge of said liquid
with respect to that preceding and follow-
ing it being determined by its relative spe-
cific gravity due to temperature. 105

3. The process of sterilizing liquids here-
in described which consists in maintaining
a body of the liquid of predetermined vol-
ume in a container, said volume being de-
termined by the period of time required for 110
it to pass out of said container, and flowing
heated liquid upon the upper surface of
the said body in such a manner that it is
spread out horizontally thereon, and with-
drawing the liquid from the lower part of 115
said container at the same rate as the rate

of influx.

Witness my hand this 20th day of Jan-
uary, 1911, at the city of New York, in the
county and State of New York.

WILLIAM H. PARK.
Witnesses :

E. W. SCHEER, Jr.,
ALAN C. MCDONNELL,.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

i, on,

C. H. LOEW & A. BUETSCHI.

PASTEUEIZEB.
APPLICATION FILED DEO. 30, 1909.

Patented Feb. 20, 1912.

3 SHEETS-SHEET 1.

COLUMBIA )'!".'

C. H. LOEW & A. RUETSCHI.

PASTEURIZER.
APPLIOATIOH FILED DEO. 30, 1909.

1,017,777.

Patented Feb. 20, 1912.

3 SHEETS-SHEET 3.

COLUMBIA PLANOORAPN CO.. WA'HINOTON. O. C.

C. H. LOEW & A. RUETSCHI.

PASTEURIZER.
APPLICATION PILED DEC. 30, 1909.

1,017,777.

Patented Feb. 20, 1912.

3 SHEETS-SHEET 3.

401

40O

200

<* Inventors

.. ^UANOORAPH CO..WASH1NOTON. l>. C.

UNITED STATES PATENT OFFICE.

CHARLES H. LOEW, OF LAKEWOOD, AND ARNOLD RTJETSCHI, OF CLEVELAND, OHIO,
ASSIGNORS TO THE LOEW MANUFACTURING COMPANY, OF CLEVELAND, OHIO, A
CORPORATION OF OHIO.

PASTEURIZER.

1,017,777.

Specification of Letters Patent. Patented Feb. 20, 1912.

Application filed December 30, 1909. Serial No. 535,700.

To all whom it may concern:

Be it known that we, CHARLES H. LOEW
and ARNOLD EUETSCHI, citizens of the United
States, the said CHARLES H. LOEW residing
5 at Lakewood, Cuyahoga county, Ohio, and
the said ARNOLD RUETSCHI residing at Cleve-
land, Cuyahoga county, Ohio, have invented
certain new and useful Improvements in
Pasteurizers, of which the following is a

10 specification.

This invention relates to apparatus in-
tended primarily to be employed in the pas-
teurization of beer in bottles and its novelty
consists in the construction and adaptation

15 of the parts as will be more specifically here-
inafter pointed out.

In the drawings Figure 1 is a top plan
view of an apparatus embodying the inven-
tion; Fig. 2 is a partial vertical section on

20 the plane of the line 2 2 in Fig. 1 and an
elevation of the parts back of the section
plane; Fig. 3 is a plan view of the parts
beneath the plane 3 3 in Fig. 2 ; Fig. 4 is a
vertical circular section through the water

25 pans along the line 4 4 in Fig. 3; Fig. 5 is
an elevation of the transverse portion and a
vertical section of adjacent parts; Fig. 5*
is a detail sectional view showing the parti-
tion between the two compartments of the

30 casing and the overflows from said compart-
ments; Fig. 6 is a horizontal section on the
plane of the line 6 6 in Fig. 2 and a plan
view of the parts beneath that plane ; Fig. 7
is a detail of the revolving carrier on a small

35 scale; Fig. 8 is an elevation of the outside
of the apparatus when the parts are assem-
bled and Fig. 9 is a vertical circular section
through the pans along the line 9 9 in
Fig. 3.

40 In the drawings 10 is the shell, or outer
casing, of the apparatus made preferably of
sections of sheet metal secured together in
any usual manner and of a generally circu-
lar or polygonal outline in cross section. It

45 is provided with a bottom 11 and top 12 so
that it has a cylindrical shape and at one
side it is provided with a suitable aperture
13 so that access may be had to the revolv-
ing truck or carrier which it is adapted to

50 contain. At a convenient place on its outer
surface it is provided with an offset chamber
indicated at 14 adapted to contain a portion

of the power transmitting mechanism as
hereinafter described. T-shaped radial ribs
15 serve to stiffen arid strengthen the struc- 55
ture.

At suitable intervals along the bottom of
the casing and near its vertical shell, are ar-
ranged bearings 20 adapted to support roll-
ers 21 provided with shafts 22. The longi- 60
tudinal axes of the rollers and their shafts
are preferably radially arranged with re-
spect to the vertical axes of the shell 10 and
the rollers themselves are preferably frusto-
conical in shape with their smaller ends 65
pointing inwardly. These rollers are adapt-
ed to serve as rolling supports for the re-
volving truck or carrier on which the beer
bottles are placed during the pasteurizing
operation. 70

The revolving truck or carrier comprises
an inner cylindrical or polygonal shell 30,
divided by horizontal partitions 31 and
radially arranged vertical partitions 32 into
a series of compartments each one of which 75
is adapted to receive a tray 33 in which are
placed the bottles 34 of beer to be treated.
The truck or carrier is provided with a
horizontal annulus 35 along its lower edge
and which annulus is provided with teeth 80
36 forming a large gear firmly secured to
or made integral with such truck. The
teeth 36 are adapted to mesh with the teeth
of a pinion 37 arranged in the offset cham-
ber 14. Beneath the annulus 35 is a pro- 85
jecting annular rib 38 having its lower edge
sloping obliquely inward to engage the
frusto-conical surfaces of the rollers 21.
This construction prevents the truck from
tipping outwardly and serves to keep it in 90
circular adjustment.

The water supply system is arranged im-
mediately beneath the top 12 of the casing
10 and above the revolving truck or carrier.
It comprises a series of pans or chambers 41, 95
42, 43, 44, 45, 46, and 47 arranged in circular
succession and suitably secured to the top or
sides of the casing in any usual manner.
Each pan has a perforated bottom 400 and
each pan communicates with the adjacent 100
pan by means of lateral apertures indicated
at 401. The pans 41, 43, 45 and 47 are some-
what deeper than the others. The pan 44 is
supplied with hot water from a suitable

1,017,777

source of supply through a pump indicated
at 48 and a pipe 480 leading therefrom to
the pan. The pans 41 and 47 are each sup-
plied with cold water through pipes 410 and
5 470 connected to a source of water supply,
for instance the city water mains. A pump
indicated at 49 and pipe 490 leading there-
from to the pans 42 and 46 serve to keep the
cold water in circulation.

10 A diaphragm or partition 50 vertically
arranged across the casing serves to divide
the space within the carrier into two com-
partments. This partition abruptly drops
at 51 when it reaches the inner drum 30 of

15 the carrier and extends radially to the outer
casing 10 beneath the plane of movement of
the geared annulus 35, so that while it
divides the bottom portion of the casing into
two chambers, it divides only the portion of

20 the casing inside the carrier into two cham-
bers above the plane of such movement.
This partition is of any suitable material
preferably of sheet metal, but is provided
with a sheathing of asbestos or similar non-
25 conducting material indicated at 52. Re-
ferring to Figs. 3 and 4, it will readily be
seen that this partition practically divides.
the apparatus into a chamber A substan-
tially coincident with the circular extent of

30 the hot water pan 44 and into another cham-
ber B smaller than this.

The power transmitting mechanism com-
prises the following parts: 60 is a motor of
any suitable size and construction mounted

35 in a housing 61 on the top of the apparatus.
62 is its main shaft carrying a driving pin-
ion 63 adapted to mesh with a spur gear 64
mounted on a shaft 65 on which is secured a
miter gear 66 adapted to mesh with a similar

40 miter gear 67 mounted upon and adapted to
rotate a vertical shaft 68 located in suitable
bearings in the frame of the apparatus.
Near its lower end this shaft 68 carries a
pinion 69 which meshes with and drives two

45 pinions one 600 adapted to drive the cold
water pump indicated at 49 and the other
601 adapted to drive the hot water pump
indicated at 48, the shafts 602 and 603 of
these pumps being adapted to rotate in suit-

50 able bearings formed in brackets 604 and
and 605 extending from a framework 606
which surrounds the shaft 68.

To the upper end of the shaft 68 is se-
cured a pinion 607 which meshes with and

55 drives a gear 608 the shaft 609 of which is
provided with a worm 610 which meshes
with a worm gear 611 the shaft 612 of which
through two beveled gears 613 and 614 ro-
tates a shaft 615 arranged outside of the cas-

60 ing 10 and upon the lower end of which is

mounted the pinion 37 which meshes with

the teeth 36 of the annulus and so rotates

the revolving truck or carrier.

The mode of using the apparatus is as

65 follows: The motor 60 is first started to

actuate the power transmitting mechanism.
This, operating through the described train
of mechanism, causes the revolving truck or
carrier slowly to revolve on its rollers 21
inside of the casing 10, and actuates the hot >JQ
and cold water pumps 48 and 4-9. At the
same time cold water is turned into the
pipes 410 and 470 from the city mains. The
parts are so proportioned that the carrier
revolves very slowly, and in practice in the 75
described apparatus it revolves only once an
hour. The hot water pump 48 is then con-
nected to the source of hot water supply.
Preferably the bottom of the chamber A is
used for that purpose water being supplied go
thereto in suitably quantity and heated In-
steam supplied through a pipe passing into
the same, as shown at a; in Fig. 8. The
hot water is by means of the pump 48 de-
livered to the pan or chamber 44. By means 5
of a thermostat stationed at a suitable place
in the current of water the steam delivery .
can readily be automatically controlled and
the water in this pan maintained at any de-
sired temperature. This is a usual expedient 90
in the art and needs no further description.
The water in this pan should be kept at
above a pasteurizing temperature because it
parts with some of its heat rapidly as will
presently be described. The cold water is 95
delivered to the pans 41 and 47 by the pipes
described. The hot water is delivered to the
pan 44. From this latter pan it passes at
either end through the apertures 401 to the
pans 43 and 45, and when these pans are 100
filled it flows into the pans 42 and 46 where
it meets the cold water from the pans 41
and 47. By this arrangement as the bottoms
of all the pans are perforated there is a
constant spray or series of jets of hot water 105
descending from the pan 44 upon the carrier
and consequently upon the bottles which, it
contains. There is likewise a similar con-
stant spray of relatively cold water descend-
ing from the pans 41 and 47, and inasmuch no
as the supply of water to the pans 41, 44 and
47 is greater than the amount that will pass
through the bottoms of said pans, it will be
evident that the water will overflow into
the pans 42, and 43. and consequently the 115
water from both the pan 44 on the one hand
and the pans 41 and 47 on the other mingle
and mix in the pans 42 and 43 on the one
side and 45 and 46 on the other there is a
similar constantly descending spray from 120
each of these pans, the water in the pans 42
and 46 being warmer than that in the pans
41 and 47 and the water in the pans 43 and
45 being wanner than that in the pans 42
and 46 and cooler than that in the pan 44. 125
The water from the pans 41, 42 and 43 on
the one side and the pans 47. 46 and 45 on
the other side of the door 13 collects in the
bottom of the compartment B and is raised
by the pump 49 and delivered to the pans 13C

1,017,777

42 and 46. As it mingles in the bottom of
the tank it is of about the temperature of
the water in these pans and it is there de-
livered in the interests of economy. It will
6 thus be seen that the hot water in compart-
ment A is constantly in circulation, the
water in the pan 44 being kept at a sub-
stantially uniform temperature and that the
colder water in compartment B is constantly

10 in circulation, but that there are three zones
of falling water on each side of this com-
partment, being zones of gradually increas-
ing temperature on the one side and gradu-
ally diminishing temperature upon the other

15 side. Suitable overflows, as a and 6, (see

Fig. 5*) are provided at the bottom of the

casing so that the hot and cold water will

not pass over the partition 50 and mingle.

The water supply and circulation system

20 having been established and supposing the
carrier to be moved in the direction of the
arrows as indicated in Figs. 3 and 6, the
workman places the bottles of beer in the
trays 33 completely filling a vertical series

25 of compartments in the carrier. As the car-
rier slowly revolves he fills the next vertical
series and so on. As the carrier revolves it
brings this series of compartments first
under the pan 41. This is filled with cold

30 water which is descending in a shower. It
would usually be somewhere about 70 Fahr.
and would have no injurious effect on the
bottles which would probably be at a tem-
perature of from 45 to 55 Fahr. By the

35 time the carrier passed completely through
this zone of descending water the bottles
and the beer within them would be of sub-
stantially that same temperature of 70
Fahr. As the carrier continues to revolve it

40 brings the bottles beneath the pan 42 and
under the influence of the water descending
ftierefrom which would usually be at a tem-
perature of about 90 Fahr. The carrier
still continuing to revolve, the bottles are

45 next brought beneath the pan 43 and sub-
jected to the action of the water descending
therefrom at a temperature of 120 Fahr.
Then passing out of this zone the bottles
are brought beneath the pan 44 from which

50 the water descends at a temperature of
about 140 Fahr. and they continue to be
subjected to this temperature during the
whole time that that portion of the carrier
revolves beneath the pan 44. In the de-

55 scribed apparatus this takes more than half
an hour and the beer is completely and thor-
oughly pasteurized during this travel. As
the carrier continues to revolve the bottles
pass successively beneath the pan 45 from

60 which the water descends at a temperature
of above 120 Fahr. the pan 40 from which
it descends at a temperature of about 90
Fahr. and the pan 47 from which it de-
scends at a temperature of about 70 Fahr.,

65 thus gradually cooling it to the temperature

of the outside air or of the bottling house.
As the series of vertical compartments con-
taining the pasteurized beer are brought op-
posite the door 13 the trays 33 with the
bottles are removed by the workman who 70
fills the compartments with a fresh lot of
bottles to be treated. The horizontal shelves
of the carrier on which the trays 33 rest
and the trays themselves are perforated so
that the falling water coming from the pans 75
above the carrier passes from one shelf and
one tray to the one beneath it and the bottles
are practically in a Body of falling water all
of the time that they are under treatment.

The advantages of this system of pasteuri- 80
zation are considerable. In the first place it
combines the spraying system with a con-
tinuous operation. The bottles are kept un-
moved in substantially the same horizontal
plane while passing through the successive 86
zones of treatment and consequently there
is no liability of breakage through move-
ment or handling. The variation in tem-
perature of the beer is so gradual that the
bottles never break because of expansion or 90
contraction. The apparatus is placed di-
rectly on the floor and requires no recon-
struction of the floors or walls of the build-
ing in which it is operated. But one work-
man, who may be a boy, or an unskilled la- 95
borer, can readily handle all of the bottles
and move and handle more than one at a
time, usually twenty-seven in a tray so that
much time and labor is saved. The water
employed can be repeatedly used. The hot 100
water has not lost much of its heat when it
reaches the bottom of the apparatus and
but little steam is required to restore its
initial temperature. The division of the
apparatus into two compartments also saves 101
heat. The cost of the power to operate the
mechanism is much less than that required
for moving flexible carriers through large
bodies of water. Moreover the operations
being conducted inside of one casing there 110
is little escape of heat through conductivity.

What we claim as new is :

1. In an apparatus of the class described
an upright casing, a drum shaped carrier
horizontally movable therein, the bottom of 115
(he carrier being arranged above the floor of
the casing, a transverse partition dividing
the space within the carrier drum and under
the carrier into compartments, and means
for supplying a pasteurizing agent at differ- 120
ent temperatures to the different compart-
ments and to the articles on the carrier as
the same pass therethrough.

2. In an apparatus of the class described

an upright casing, a drum shaped carrier 12?
horizontally movable therein, and a trans-
verse partition whereby the casing is divided
into two compartments in the space inside
of the carrier drum and means for supply-
ing water at different temperatures to the ' -33

1,017,777

different compartments and to the articles
on the carrier as said carrier passes there-
through.

3. In an apparatus of the class described
5 an upright casing, a drum shaped carrier
horizontally movable therein, the bottom of
the carrier being arranged above the floor
of the casing, and a transverse partition di-
viding the space within the carrier drum

10 and under the carrier into compartments
and means for supplying water at different
temperatures to the different compartments
and to the articles on the carrier as said car-
rier passes therethrough.

15 4. In an apparatus of the character de-
scribed, a series of water containers ar-
ranged in continuous series, means for dis-
charging the contents of each container in
the form of a spray, means for supplying

20 hot water to the central container and cold
water to one or more of the other containers
and allowing it to overflow into the adjacent
containers, and means for carrying articles
to be treated through such spray.

25 5. In an apparatus of the character de-
scribed, a series of water containers arranged
in continuous series, means for discharging
the contents of each container in the form of'
a spray, means for supplying hot water to

30 the central container and cold water to the
terminal containers, and means for carrying
articles to be treated through such spray.

6. In an apparatus of the character de-
scribed, a series of water containers ar-

35 ranged in continuous series, means for dis-
charging the contents of each container in
the form of a spray, means for supplying
hot water to the central container and cold
water to the terminal containers and water

40 at an intermediate temperature to the inter-
mediate set of containers, and means for car-
rying articles to be treated through such
spray.

7. In an apparatus of the character de-
45 scribed, a movable carrier and a system for

supplying water in the form of a spray to
the carrier comprising a series of water con-
tainers provided with perforated discharge
openings, and means for supplying hot
**' water to the middle one of the series, and
cold water to the end ones of the series and
allowing the hot and cold water so supplied
to mix in the intermediate ones of the series.

8. In an apparatus of the character de-
scribed, a movable carrier and a system for
supplying water in the form of a spray to
the carrier comprising a series of water
containers provided with perforated dis-
charge openings, and means for supplying
hot water to the middle one of the series,
and cold water to the end ones of the series
and allowing the hot and cold water so
supplied to mix in the intermediate ones of

the series in combination with means for
' using the hot water over and over again.

9. In an apparatus of the character de-
scribed, a movable carrier and a system for
supplying water in the form of a spray tc
the carrier comprising a series of water
containers provided with perforated dis- 70
charge openings, and means for supplying
hot water to the middle one of the series,
and cold water to the end ones of the series
and allowing the hot and cold water so
supplied to mix in the intermediate ones of 75
the series in combination with means for
using the hot water over and over again con-
sisting of a collector and means for renew-
ing the initial heat of the hot water as it is
returned to its container. so

10. In an apparatus of the character de-
scribed, a movable carrier and a system for
supplying water in the form of a spray to
the carrier comprising a series of water con-
tainers provided with perforated discharge 85
openings, and means for supplying hot
water to the middle one of the series, and
cold water to the end ones of the series and
allowing the hot and cold water so supplied

to mix in the intermediate ones of the series 90
in combination with means for using the
hot water over and over again, and using
the water mixed in the intermediate con-
tainers over and over again.

11. In an apparatus of the character de- 95
scribed, a movable carrier and a system for
supplying water in the form of a spray to
the carrier comprising a series of water con-
tainers provided with perforated discharge
openings, and means for supplying hot 10i
water to the middle one of the series, and
cold water to the end ones of the series and
allowing the hot and cold water so supplied

to mix in the intermediate ones of the se-
ries in combination with means for using 10i
the hot water over and over again, and using
the water mixed in the intermediate con-
tainers over and over again, the means in
each instance consisting of collectors and
pumps. 11'

12. In an apparatus of the character de-
scribed,, a series of drip pans circularly ar-
ranged, means for supplying the pan cen-
trally arranged with hot water, the pans on
each side of it with water at a lower tern- in
perature, the pans on each side of those
with water at yet a lower temperature and
the terminal pans with cold water in com-
bination with means for collecting the water
from the central pan and retui'ning it there- 12<
to after renewing its initial temperature,
means for collecting the mixed water from

all the other pans and returning it to two of
such pans one on each side of the central
pan and further means for preventing the 12i
mingling of the water falling from the hot
water pan and the other pans consisting of
a partition of non-conducting material ar-
ranged in a line with the boundaries of the
hot water pan, and means for presenting

1,017,777

articles to be pasteurized successively to the
falling water of different temperatures.

13. In an apparatus of the character de-
scribed, a series of drip pans circularly ar-

5 ranged, means for supplying the pan cen-
trally arranged with hot water, the pans on
each side of it with water at a lower tem-
perature, the pans on each side of those with
water at yet a lower temperature and the

10 terminal pans with cold water in combina-
tion with means for collecting the water
from the central pan and returning it there-
to after renewing its initial temperature and
means for collecting the mixed water from

15 all the other pans and returning it to two
of such pans one on each side of the central
pan, further means for preventing the min-
gling of the water falling from the hot water
p_an and the other pans consisting of a par-

20 tition of non-conducting material arranged
in a line with the boundaries of the hot
water pan and an overflow device for each
collector, and means for subjecting mate-
rials to be pasteurized successively to the

25 falling water of different temperatures.

14. In an apparatus of the character de-
scribed, a series of drip pans circularly ar-
ranged, means for supplying the pan cen-
trally arranged with hot water, the pans on

30 each side of it with water at a lower tem-
perature, the pans on each side of those with
water at yet a lower temperature and the
terminal pans with cold water, the central
pan being much longer circularly than the

35 other pans, means for forming the water
from the different pans into sprays of differ-
ent temperatures, and means for subjecting
material successively to the sprays of dif-
ferent temperature.

40 15. In an apparatus of the character de-
scribed, a series of drip pans circularly ar-
ranged, means for supplying the pan cen-
trally arranged with hot water, the pans
on each side of it with water at a lower

4 ^ temperature, the pans on each side of those
with water at yet a lower temperature and
the terminal pans with cold water in combi-
nation with means for collecting the water
falling from the central pan and separate
means for collecting the water falling from
the other pans, and means for subjecting
articles to be pasteurized successively to the
falling water from the different pans.

16. In an apparatus of the character de-
scribed, a series of drip pans circularly ar-
ranged, means for supplying the pan cen-
trally arranged with hot water, the pans on
each side of it with water at a lower tem-
perature, the pans on each of those with
water at yet a lower temperature and the
terminal pans with cold water in combina-
tion with means for collecting the water
falling from the central pan and separate
means for collecting the water falling from
1 the other pans consisting of a water collect-

ing chamber divided into two compartments
along a line coincident with the lines of
contact between the central pan and its ad-
jacent pans, and means for subjecting ar-
ticles to be pasteurized successively to the 70
falling water from the different pans.

17. In apparatus of the character set
forth, the combination with a carrier that
rotates on a substantially vertical axis, of
means for forming a spray having different 75
temperatures and directing such spray at
different temperatures along the path of
travel of the carrier and upon said carrier.

18. In apparatus of the character set forth,
the combination with a carrier that rotates go
on a substantially vertical axis, of means lo-
cated above the carrier and conforming gen-
erally to its path of movement for spraying
liquid at different temperatures along the
path of travel of the carrier and down- 5
vvardly upon said carrier.

19. In apparatus of the character set
forth, the combination with means for caus-
ing two spaced streams of liquid of differ-
ent temperatures to commingle, means 'for 90
forming a body of spray therefrom having

a gradually varied temperature from one
portion of the body to another, and means
for passing material through the body of
spray thus formed. 95

20. In apparatus of the character set
forth, the combination with spaced conduits,
of .perforated receptacles for receiving sup-
plies from said conduits, means for supply-
ing liquid through the conduits, means for 100
raising the temperature of one supply above
that of the other, perforated connections be-
tween the receptacles, in which the over-
flow from said receptacles intermingle, and
means for passing material to be treated be- 105
neath the perforations and through the
spray of varied temperature formed thereby.

21. In apparatus of the character set
forth, the combination with a casing and a
partition separating the same into two com- no
partments, of means for delivering a spray

at a pasteurizing temperature into one of
the compartments, means for delivering a
spray at a lower temperature into the other
compartment, and means for transporting 115
material to be pasteurized first into the com-
partment having the spray of lower tem-
perature, thence into the compartment hav-
ing the spray of the pasteurizing tempera-
ture, and afterward back into the first men- 120
tioned compartment.

22. In apparatus of the character set
forth, the combination with an article car-
rier that is rotatable on a substantially verti-
cal axis, of a curved spray-producing means 125
located thereabove and discharging down-
wardly thereonto, means for delivering liq-
uid at a comparatively high temperature to

the central portion of the spray-producing
means, and means for supplying liquid at a 130

1,017,777

lower temperature to the end portions of
said spray-producing means, thereby pro-
viding a field of spray that is traversed by
the article carrier and that has end portions
5 cool and an intermediate portion hot.

23. In apparatus of the character set
forth, the combination with an article car-
rier that is rotatable on a substantially verti-
cal axis, of a curved spray-producing means

10 located thereabove and discharging down-
wardly thereunto, means for delivering liq-
uid at a comparatively high temperature to
the central portion of the spray-producing
means, and means for supplying liquid at

15 a lower temperature to the end portion of
said spray producing means, said spray-
producing means including portions located
between the liquid-supplying means of high
and low temperature, in which portions said

20 liquid supplies mingle to form a spray of an
intermediate temperature.

24. In apparatus of the character set
forth, the combination with an article car-
rier that is rotatable on a substantially verti-

25 cal*axis, of a curved spray-producing means
located thereabove and discharging down-
wardly thereonto, means for delivering liq-
uid at a comparatively high temperature to
the central portion of the spray-producing

30 means, means for supplying liquid at a
lower temperature to the end portions of
said spray-producing means, thereby pro-
viding a field of spray that is traversed by
the article carrier and that has end portions

35 cool and an intermediate portion hot, and
a wall, forming compartments through
which the article carrier passes, one of said
compartments receiving the spray from
both the colder ends of the field and the

40 other compartment receiving the interme-
diate hotter spray.

25. In apparatus of the character set
forth, the combination with an article car-
rier that is rotatable on a substantially verti-

45 cal axis, of a curved spray-producing means
located thereabove and discharging down-
wardly thereonto, means for delivering liq-
uid at a comparatively high temperature to
the central portion of the spray-producing

50 means, means for supplying liquid at a

lower temperature to the end portions of
said spray-producing means, thereby pro-
viding a field of spray that is traversed by
the article carrier and that has end portions
cool and an intermediate portion hot, a wall, 55
forming compartments through which the
article carrier passes, one of said compart-
ments receiving the spray from both the
colder ends of the field and the other com-
partment receiving the intermediate hotter 60
spray, and means for elevating the collected
liquid from the compartments back to the
respective portions of the spray - forming
means.

2C. In apparatus of the character set 65
forth, the combination with a casing having
an opening in one side, of an article carrier
rotatably mounted in said casing on a sub-
stantially vertical axis, means located on op-
posite sides of the opening for spraying liq- 70
uid at a relatively low temperature on the
carrier on opposite sides 9f said opening,
and means for spraying liquid at a higher
temperature on the carrier between the
points where the liquid of low temperature 75
is sprayed.

27. In apparatus of the character set
forth, the combination with a casing having
an opening in one side, of an article carrier
rotatably mounted in said casing on a sub- 80
stantially vertical axis, means located on op-
posite sides of the opening for spraying liq-
uid at a relatively low temperature on the

r, . ! i i

carrier on opposite sides ot said opening,
means for spraying liquid at a pasteurizing 85
temperature on the carrier substantially
midway between the points where liquid
of low temperature is sprayed, and means
for spraying liquid of gradually varied teiy-
perature between the spray of low tempera- 90
ture and that of the pasteurizing tempera-
ture.

Witness our hands this 23d day of De-
cember, 1909, at Cleveland, Ohio.

CHARLES H. LOEW.
ARNOLD RUETSCHI.

AYitnesses :

ALBERT A. KAISER,
WILLIAM F. BIERMANN.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

A. A. PINDSTOFTE.
PASTEURIZING APPABATUS.

APPLICATION FILED DOT. 14, 1911.

1,037,894.

Patented May 28, 1912.
o LC

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ft 8 8 R R R R R R R R \

RRfiflflRftRRRRRR

^/fatnesses

Jitveiitor

COLUMBIA PLANOORAPH CO.. WASHINOTON. D. C.

UNITED STATES PATENT OFFICE.

ANDERS ANDERSEN PINDSTOFTE, OF COPENHAGEN, DENMARK.
PASTEURIZING APPARATUS.

1 ,037,894.

Specification of Letters Patent. Patented May 38. 1913.

Application filed October 14, 1911. Serial No. 654,757.

To all whom it may concern :

Be it known that I, ANDERS ANDERSEN
PINDSTOFTE, manufacturer, subject of the
Kingdom of Denmark, residing at No. 62
Frederiksberg alle, in the city of Copen-
hagen, Denmark, have invented new and
useful Improvements in Pasteurizing Appa-
ratus, of which the following is a specifica-
tion.

The invention has for its object improve-
ments in pasteurizing-apparatus of that kind
by which the bottles are placed in bottle-
baskets which are moved through a water-
reservoir of suitable dimensions. On prac-

15 tical reasons it is necessary that the bottle-
lia.skets in such apparatus are a little nar-
rower than the water-reservoir. This how-
ever has. the disadvantage that a part of the
water passes outside the bottle-baskets along

20 their outer side faces so that in large appa-
ratus the heating or the cooling of the bot-
tles which are moved through the reservoir
is not equal. My invention overcomes these
defects by employing at the sides of the

25 bottle-baskets sliding-pieces, which can slide
in a direction transverse to or oblique to the
direction of movement and which, when
the bottle-baskets are moved through the
water-reservoir, slide outward and come in

30 contact with the walls of the water-reser-
voir so that the water cannot pass along the
outer side faces of the bottle-baskets but is
caused to pass through said bottle-baskets.
Constructional forms for the invention

35 are shown in the drawing.

Figure 1 is a longitudinal section through
a part of a water-reservoir and bottle-bas-
kets placed therein. Fig. 2 is a transverse
jortion through the water-reservoir on line

40 A A Fig. 1 and seen in the direction of the
arrow. Fig. 3 is a partial section of a
bottle-basket seen from above. Fig. 4 is a
front view of a modification of the bottle-
basket.

45 The bottle-baskets a are moved through
the water-reservoir b by means of rollers c
running along rails on the upper edge of the
side walls of the water-reservoir. The bot-
tle-baskets are moved in the opposite direc-

50 tion of the curved arrow I shown in Fig. 1,

which arrow indicates the direction in which
the water is moved through the bottle-bas-
kets.

In the ends of the front wall d of the
bottle-baskets, which in a known manner 55
can be movable up and down, and which
slides on the bottom of the water-reservoir,
are arranged notches e for sliding pieces /.
which constitute shiftable closures, bolts g
passing through inclined slots in said clo- 60
sures for permitting automatic shifting of
the latter into yielding contact with the res-
ervoir walls under the action of gravity.
The sliding-pieces are forced into the
notches e if during the insertion of the bot- 65
tie-baskets into the water-reservoir any re-
sistance is produced, but else they slide out
of the notches and come in contact with the
side walls of the water-reservoir (see left
hand side of Fig. 2) so that the water can- ?n
not pass between the outer side faces of the
bot tie-baskets and the walls of the water-
reservoir but is caused to pass through the
baskets. The notches c have such a sloping
that the sliding-pieces always tend to slide 75
outward on account of their own weight.

In the modification shown in Fig. 4 the
notches for the sliding-pieces are not sloping.
The sliding-pieces are in such case pressed
outward by means of springs k arranged in 80
the rear of said sliding-pieces (see the left
hand side of the figure) .

Claims.

1. In a pasteurizing apparatus, the com-
bination of a water-reservoir, bottle-baskets 85
movable through said reservoir, closures
shiftably mounted on said baskets for pre-
venting passage of water between the sides

of said reservoir and baskets, said closures
being automatically maintained in contact 90
with the walls of said reservoir.

2. In a pasteurizing apparatus, the com-
bination of a water-reservoir, bottle-baskets
movable through said reservoir, closures
shiftably mounted on the front walls of said 95
baskets, and means for yieldingly maintain-
ing said closures in contact with the walls

of said reservoir.

3. In a pasteurizing apparatus, the com-
bination of a water-reservoir, bottle-baskets 100

1,027,894

movable through said reservoir, vertically
movable front walls for said baskets, slides
shiftably mounted at the ends of said front
walls, and means for automatically shifting
5 said slides into contact with the walls of said
reservoir.

In testimony whereof I have signed my

name to this specification in the presence of
two subscribing witnesses.

ANDEBS ANDERSEN P1NDSTOFTE.

Witnesses :

OLAF SCHRODEK,

CONSTANTINE EliKliTS.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

J. HAUK, JB.

STEEILIZINO APPABATDS. ,
APPLICATION PILED FEB. 15 : 1909. BEHEWED JUKE 24, 1912.

1,037.247.

Patented Sept 3, 1912.

5 SHEETS-SHEET 1,

J. HAUK, JE.
STERILIZING APPABATOS,
APPLIOATIOS FILED FEB. 15, 1909. EENEWED JUHE 24, 1912.

1,037,247.

Patented Sept. 3, 1912.

6 SHEETS-SHEET 2.

J. HAUK, JE.

STERILIZING APPARATUS.

' APPLIOATIOH FILED FEB. 15, 1909. BESEWED JUHE 24, 1912.

1 037,247. Patented Sept. 3, 1912.

5 SHEETS-SHEET 3.

"=T

ATTORNEVf.

J. HAUK, JE.
STERILIZING APPARATUS,
APPLIOATIOH FILED FEB. 15, 1909. EEHEWED JUKE 24, 1912.

1,037,347. Patented Sept. 3, 1912.

5 SHEETS-SHEET 4.

J. HAUK, JE.
STERILIZING APPARATUS.
APPLICATION FILED FEB. 15, 1909: BENEWED JUKE 24, 1012.

1,037,247.

Patented Sept. 3, 1912.

6 SHEETS-SHEET 6.

OOOO

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UNITED STATES PATENT OFFICE.

JOSEPH HAUK, JR., OF MILWAUKEE, WISCONSIN, ASSIGNOR TO TWENTIETH CENTURY
MACHINERY COMPANY, INCORPORATED, OF MILWAUKEE, WISCONSIN.

STERILIZING APPARATUS.

1,037,247. Specification of letters Patent. Patented Sept. 3, 1912.

Application filed February 15, 1909, Serial No. ,477,886. Renewed June 24, 1912. Serial No. 705,643.

To all whom it may concern :

Be it known that I, JOSEPH HATJK, Jr., a
citizen of the United States, residing at Mil-
waukee, county of Milwaukee, and State of
5 Wisconsin, have invented new and useful
Improvements in Sterilizing Apparatus, of
which the following is a specification.

My invention relates to improvements in
apparatus for sterilizing milk, beer, and

10 other liquid foods and beverages, and it
pertains more especially, among other
things, to the means employed for auto-
matically conveying a large number of
crated bottles in which the liquid is stored

15 successively through a plurality of separate
compartments, which are respectively sup-
plied with water of successively higher and
lower temperatures whereby the bottles and
their contents will be gradually heated from

20 a comparatively low to a high temperature
and such contents sterilized, when the bot-
tles are thereafter conveyed through the
compartments in which the water is of suc-
cessively lower temperature, whereby the

25 liability of such bottles becoming broken
by a too rapid change of temperature, is re-
duced to the minimum.

The construction of my invention is ex-
plained by reference to the accompanying

30 drawings, in which

Figure 1 is a plan view thereof. Fig. 2 is
a' vertical section of the central portion of
the apparatus. Fig. 3 is an end view, part
broken away to show the interior. Fig. 4

35 is a detail, showing an enlarged end view
of the driving mechanism. Fig. 5 is a side
view of the driving mechanism shown in
Fig. 4. Fig. 6 is a side view; and Fig. 7
i>> an end view of one of the crate support-

40 ing conveyers showing the track from
which the conveyers are suspended and the
device for moving such crates longitudi-
nally of said tracks.

Like parts are identified by the same ref-

45 erence figures troughout the several views.

1 is a water tank, which is divided into

a plurality of separate compartments 2, 3

and 4, by the transverse partitions 5 and

6 and the compartments 2 and 4 are re-

60 spectively divided by the central vertical par-
tition 7 beneath and above which the crates
are carried in their annular course through
the tank 1, as more fully hereinafter de-
scribed. Each of the compartments 2, 3 and

4, are provided with two annular carrying 55
collars 8, which collars are in turn revolu-
bly supported from the stationary collars_ 9
through a plurality of intermediate anti-fric-
tion rollers 10, roller supporting shafts 11
and roller supporting brackets 12, while the 60
several bottle crates 13 of the series are con-
nected with and temporarily suspended
from said shafts 11, through the hangers
14, whereby it will be understood that when
said collars 8 are revolved, all the crates in 65
the annular series will be successively im-
mersed beneath the water in the tank 1 and
carried from thence back to the starting
point above the longitudinal center of the
tank. 70

It will be understood that the crate carry-
ing collars, together with the operating
mechanism, are revolved with an intermit-
tent movement which is so timed that the
crate carrying hangers are stopped as each 75
one is successively brought to each starting
point above the longitudinal center of the
inclosing tank when each hanger of the
series is supplied with a crate until all the
hangers in such annular series has been thus 80
supplied. It will be obvious that when all
the hangers in the first series have been thus
supplied, the first hanger will have com-
pleted its circuit in the first compartment,
when the crate in such harger is moved 85
forward from such compartment into the
hanger of the next succeeding compartment
and its place supplied with another, and
this step in the process is repeated until all
the crates in the first annular series have 90
been moved forward from the first compart-
ment into the next succeeding compartment,
and the process is again and continuously
repeated until all the crates have passed
through all the compartments of the tank. 95
It will be understood that all the crates in
being thus conveyed through the tank, will
each successively pass in an annular course
through each successive compartment and
that when each compartment has been thus 100
filled with crates, they will' be successively
withdrawn from the last compartment of
the series as they have completed their annu-
lar course in such series and their places
will be successively supplied with fresh 105
crates from the exterior. The first compart-
ment 2 of the series being provided, as
stated, with a vertical partition 7 and the

1,037,247

respective sides of the partition supplied
with water of different temperatures, said
partition has a tendency to keep the hot and
cold water separate, whereby the crates, as
g they move in the direction indicated by the
arrow in Fig. 3, are first conveyed down-
wardly through cold water and thence up-
wardly through warm water, whereby they
are partially heated preparatory to entering

10 the hot water, which is stored in the central
compartment 3, the water in the central
compartment being of the required temper-
ature to properly sterilize the contents of
the bottles. The compartment 4 is also di-

15 vided centrally by a vertical partition, the
same as compartment 2, and such third
compartment is also in like manner sup-
plied with water of two different tempera-
tures, the warmer water being upon the

20 left hand side of said vertical partition,
reference being had to Fig. 3, and the cold
water upon the right hand side, whereby
said crates are first led into the warm water
in the last compartment and from thence

25 into the cooler water, and thereby gradually
cooled before passing out of the sterilizing
tank.

As a means of automatically conveying
the crates through the several compartments

30 of the tank, I have provided a supporting
track formed of movable sections 15 and
stationary sections 1C', from which track the
crates are suspended through the rollers 40,
40, roller supporting arms 39, 39, and bails

35 37, 37. The several crates are provided with
a fin or bracket 41, which is adapted to be
engaged by the moving lugs 42, 42, of the
endless chain 43, when said chain is moved,
whereby said crates are carried forward in

40 a continuous course through the several com-
partments of the tank, and from thence back
to the starting point. The endless chain 43,
which also passes through the tank and back
to the starting point beneath the track, is

45 supported in a channel 43' and at the re-
spective ends of the tank 1 by the several
wheels 44, wheel 44' anil wheel supporting
shafts 45. When the bottles have completed
their course through the several compart-

50 ments, they are manually removed from the
crates and replaced with others at any inter-
mediate point between the ends of the tank
as found most convenient, whereby all the
crates carried by the chain are continuously

55 supplied with bottles. As the crates are thus
successively conveyed into and out of the
tank and from one compartment to the
other, it becomes necessary to stop t!.e annu-
hir movement of the carrying hangers that.

GO the crates may pass to and from them and it
is also necessary to alternately start and
stop the longitudinal movement of the end-
less chain 13 that the emles carried thereby
may be emptied and refilled with bottles and

C5 the intermittent movement of such parts

must be so timed as to alternate with each
other.

An intermittent movement is communi-
cated from the segmental gear 21' to the
endless chain 43, through the pinion 47, 70
shaft 47', sprocket wheel 47 2 , sprocket chain
48, sprocket wheel 49, shaft 50, miter gears
51 and 52, shaft 45, and from thence to the
wheel 44' from which wheel motion is com-
municated dii-ect to the endless chain 43. 75
The wheel 44' serves as the driver of the
chain, while the other wheels 44 serve simply
to support said chain as it is being driven.
The intermittent movement of the chain and
the parts connected therewith is effected by go
the action of the segmental gear 21' upon the
pinion 47. As the segmental gear 21' re-
volves, it communicates movement to said
pinion 47 during a part of its revolution
only, while the teeth of said segmental gear 85
are in contact with such pinion. When,
however, the blank space 59 passes such pin-
ion, the pinion is permitted to stop and the
endless chain is thus caused to stop and
start with each revolution of the segmental 90
gear 21' on its supporting shaft. As an in-
termittent movement is thus being communi-
cated frdju the driving shaft to the endless
chain, an intermittent movement is simul-
taneously communicated from the motor 95
driven shaft l(i to the orate carrying mecha-
nism through the pulley 17, belt 18, pulley
19, worm shaft 20, worm gear 21, laterally
projecting pins 5(5, Geneva gear 04, gear 22,
pinion 23, shaft 24, and from said shaft 24 100
to the several crate carrying collars 8,
through the several pinions 25, 2(5, 29, 30, 33
and 34, which pinions respectively mesh in
the annular series of gear teeth 27, 28, 31, 32,
35 and 3(5 formed upon the vertical edge of 105
said carrying collars, the laterally project-
ing pins 50 operating in the slots 57 of the
so-called Geneva gear 55 in such a manner
that the annular movement of the crate car-
rying hangers is stopped and remains at no
rest while the craies are 'being conveyed into
them, and when the crates have been thus
moved by the endless chain, the movement
of the chain is stopped, while the crate sup-
porting hangers move far enough to bring 115
the next succeeding hanger into position for
the reception of the next succeeding crate,
when such collar is stopped and the endless
carrying chain again started, and the oper-
ation described is again and continuously re- 120
peated until all the crates have passed
through the apparatus. The intermittent
movement is thus communicated to the Ge-
neva gear through (lie action of (lie laterally
projecting pins 5(5 -as they pass into and out 125
of the recesses 57 and when suul i>ins 5(5 are
brought out of cdiitact with snid Geneva
gear, (he same will remain at r st until the
gear carrying said pins 5(! has co.nplcted its
revolution. 130

1,037,247

60 is a duct through which hot water may
be led from a boiler to the central compart-
ment of the tank 1 and 61 is a valve for con-
trolling its admission.

5 62 is a manhole, which is closed by the
cover 63. The stationary track sections are
supported at their respective ends from the
stationary collars 9, while the movable track
sections 15 are revolubly suspended at their

10 respective ends from the movable collars 8,
through the hangers 12 and shafts 11, where-
by, when the crates are moved forward from
one movable track section 15 to another, they
pass over the intermediate stationary sec-
tions 16'. The position of the stationary
track 16' is such that the several sections 15
are successively brought into alinement with
them as they reach the vertical above the
longitudinal center of the tank. The Ge-
neva gear 55 is provided with a plurality of
concave bearing surfaces 64, which as the
pins 56 are brought out of contact with the
slots 57, are adapted to bear against the con-
vex surface of the flange 65 carried by the

25 gear 21, whereby said Geneva gear is pre-
vented from turning, while all that part of
the convex surface 65 between the points ,66
and 67 are passing beneath ~ such concave
surface G4, and whereby such gear is re-

30 tained in such position that the driving pins

56 will freely enter said slots 57, when said

gear 22 has completed its annular movement.

While the mechanism for conveying the

crates of bottled goods into and from the

35 sterilizing tank and for carrying said crates
in a circular course through each compart-
ment of said tank, each comprise several co-
operating parts, for brevity of description,
such conveyers are respectively hereinafter

40 referred to in the claims as horizontal and
revoluble conveyers. It will be understood
that the conveyer track comprising said
stationary and movable sections, extends
longitudinally through the several compart-

45 ments of said tank and from thence around
its exterior, whereby the crate carrying
hangers and crates are thereby conveyed in
a continuous course through and then
around one side of said tank. The endless

60 conveyer chain heretofore referred to is sus-
pended centrally beneath said track through-
out its entire length in such a manner that
the brackets 42 connected with said chain,
are adapted to engage the depending fin 41

65 connected with said crates, whereby when
said chain is moved, -the required movement
wilt be communicated from said chain to
said crates and said crates moved forward
through the several compartments of th^

60 tank as previously described.

Having thus described my invention,
what I claim as new. and desire to secure
by Letters Patent, is
1. In an apparatus of the described class,

C6 the combination of a sterlizirig tank, a pair

of annular stationary crate supporting col-
lars mounted in said tank, a pair of annular
revoluble collars each provided with a plu-
rality of roller bearings surrounding and
supported from said stationary collars., a 70
plurality of sets of crate carrying hangers
pivotally suspended from said revoluble col-
lars, means for conveying bottle crates from
the exterior of said tank into position to be
carried by said hangers, means for com- 75
municating an intermittent movement to
said revoluble collars, and means for moving
the crates from the hangers of said tank
after they have completed their annular
course therein. go

2. In an apparatus of the described class,
the combination of a sterilizing tank divided
by transverse partitions into a plurality of
compartments, a pair of annular stationary
crate supporting collars mounted in each of 85
said compartments, a pair of annular revo-
luble collars provided with a plurality of
roller bearings surrounding and supported
from said stationary collars, a plurality of
sets of crate carrying hangers pivotally BUS- 90
pended from said revoluble collars, means
for conveying bottle crates from the exterior

of said tank into position to be carried by
said hangers, means for communicating an
intermittent movement to said revoluble col- 95
lars, means for moving the crates from .the
hangers in one compartment after they have
completed their annular course therein to
the hangers of the next compartment, and
means for moving the crates from the last 100
compartment.

3. In an apparatus of the described class,
the combination of a sterilizing tank divided
by transverse partitions into a plurality of
compartments, a pair of annular stationary 105
crate supporting collars mounted in each of
said compartments, a pair of annular revo-
luble collars provided with a plurality of
roller bearings surrounding and supported
from said stationary collars, a plurality of 110
sets of crate carrying hangers pivotally sus-
pending form said revoluble collars, a mov-
able track section for each set of crate carry-
ing hangers located within and carried by
said annular revoluble collars, a stationary 115
track section supported above the longitudi-
nal center of the tank ir alinement with said
movable, track sections between and upon
each side of the several compartments,
means for communicating an intermittent 120
movement to said revoluble collar and track
sections carried thereby, and means for mov-
ing said crate carrying hangers from said
stationary to said movable track sections,
when the latter are at rest. 125

4. In an apparatus of the described class,
the combination of a sterilizing t.'nk divided
by transverse partitions into a plurality of
compartments, a pair of annular stationary
crate supporting collars mounted i/i each of 130

1,037,247

said compartments, a pair of annular revo-
luble collars provided with a plurality of
roller bearings surrounding and supported
from .-aid stationary collars, a plurality of
5 sets of crate carrying hangers pivotally sus-
pended from said revoluhle collars, a mov-
able track section for each set of crate cur-
rying hangers located within and carried
by said annular revoluble collars, a station-
10 ary track section supported above the longi-
tudinal center of the tank in alinement with
said movable track sections between and
upon each side of the several compartments,
means for communicating an intermittent
15 movement to said revoluble collar and (rack
sections carried thereby, a bottle crate car-
ried by each of said hangers, an endless con-
veyer chain extending longitudinally from
one end to the other through the several
20 compartments and from thence to the start-
ing point, returning upon the exterior of
said compartments, means for communicat-
ing an intermittent movement to said end-
less chain, and from said endless chain to
25 said bottle crates.

5. Tn an apparatus of the described class,
the combination of a sterilizing tank di-
vided by transverse partitions into a plu-
rality of compartments, a pair of annular
30 stationary crate supporting collars mount-
ed in each of said compartments, a pair of
annular revoluble collars provided with a
plurality of collar bearings surrounding and
supported from said stationary .collars, a
35 plurality of sets of crate carrying hangers
pivotally suspended from said revoluble col-
lars, a movable track section for each set of
crate carrying hangers located within and
carried by said annular revoluble collars, a
40 stationary track section supported above the
longitudinal center of the tank in alinement
with said movable track sections upon each
side of the several compartments, means for
communicating an intermittent movement to
45 said revoluble collar and track sections car-
ried thereby, a bottle crate carried by each of
said hangers, an endless chain extending
longitudinally from one end to the other
through the several compartments and from
00 thence to the starting point, returning upon
the exterior of said compartments, means
for communicating an intermittent move
ment to said endless chain, and means for
alternately connecting said chain to and re-
55 leasing it from said crates as the latter are
moved with said hangers from one of said

track sections to the other through said
compartments.

C. Tn a pasteurizing apparatus, the com-
bination of a tank divided by transverse par- 60
titions into a plurality of compartments,
annular stationary collars mounted in each
of said compartments, annular ravolublc col-
lars supported from and around said sta-
tionary collars, crate carrying hangers piv- 65
otally suspended from said revoluble col-
lars, bottle era! '< carried by said hangers, a
tin connected with each of. said crates, an
endless. conveyer chain extending longitudi-
nally from one end to the other through the 70
eVmpartments of said tank, a plurality of
lugs connected with said chain, said lugs
being adapted, as said chain is revolved, to
engage said lins and move said crates and
to be automatically disengaged from said 75
(ins .is said crates are moved laterally by
said annular revoluble collars, and means for
alternately moving and stopping said end-
less chain and revoluble collars.

7. Tn a pasteurizing apparatus, the combi- 80
nation of a tank divided by transverse par-
titions into a plurality of compartments,
annular stationary collars mounted in each
of said compartments, annular revoluble col-
lars supported from and around said sta- 85
tionary collars, crate carrying hangers piv-
t. tally suspended 1 from said revoluble col-
lars, bottle crates carried by said hangers, a
tin connected with each of said crates, an
endless conveyer chain extending longiludi- 90
nally from one' end to the other through the
compartments of said tank, a supporting

haniiel for said carrier chain, a plurality
of sets of lugs connected at short intervals
apart to said carrying chain, each set com- 95
pricing (wo outwardly diverging members
between which is a space for (he reception

if the lin carried by each of said crates,
whereby when said chain is at rest, the
lins of said crates are caused by the move- 100
ment of said revoluble collar, to enter such
space and be engaged by said lugs, and
when said collar is at rest, said crates will

be disengaged from said lugs by the forward
movement of said chain, all substantially 105
as and Tor the purpose specified.

In testimony whereof I allix my signa-
ture in the presence of two witnesses.

J OS K I'll 11 AUK, JK.
Witnesses:

(). li. KHWIN,'
l.\s. I>. KKWIN.

1,076,852.

E. L. WESCOTT.

COMBINED RACK AND SEAL FOR SUBMERGED MILK CONTAINERS.
APPLICATION PILED JAH. 30, 1913.

Patented Oct. 28, 1913,

COLUMBIA PLANOOKAPH CO., WASM1NOTON. O. C.

UNITED STATES PATENT OFFICE.

EDMUND LtANGWORTHY WESCOTT, OF TORONTO, ONTARIO, CANADA.
COMBINED RACK AND SEAL FOR SUBMERGED MILK-CONTAINERS.

1,076,852. Specification of Letters patent. : Patented Oct. 28, 1913.

Application lied January 30, 1913. Serial No. 745,114.

To all whom it may concern :

!> it known that I, EDMUND LANGWORTHY
WESOOTT, resident of 152 Lee avenue, in the
city of Toronto, county of York, Province of
6 Ontario, in the Dominion of Canada, an
American citizen, mechanical superintend-
ent, i have invented certain new and useful
Improvements in .Combined Racks and
Seals for Submerged Milk-Containers, of

10 which the following is a specification.

The invention relates to improvements in
combined racks and seals for submerged
milk containers, as described in the present
specification and illustrated in the accom-

15 panyiag drawings that form part of the
same.

The invention consists easentially m the
novel construction and arrangement of parts,
whereby in the treatment of milk in bottles

20 the stopper is protected against contact with
the outside fluid.

The objects of the invention are to effect
economy in the matter of the stoppers em-
ployed as closures for the milk bottles, and

26 in consequence use the ordinary paraffin
pulp disk stoppers in place of a more ex-
pensive form .and it is well known that the
pulp stoppers are much more satisfactory,
to devise a convenient form of rack, .which

30 will facilitate the process of pasteurizing
milk and generally to provide a compara-
tively cheap and very durable rack for the
purposes aforesaid.

In the drawings Figure 1 is a plan view of

35 the top of the rack. Fig. 2 is a longitudi-
nal sectional view of the complete rack on
the line A B in Fig. 1.

Like numerals of reference indicate cor-
responding parts in each figure.

Referring to the drawings, 1 are the ends
of the rack formed of wood or any suitable
material, that will not be materially effected
by immersion in hot or cold fluids and hav-
ing the hook holes 2 therethrough a short

46 distance below the top and midway between
the side edges of the said ends.

3 are bars suitably fastened in the ends 1
adjacent to the bottom thereof and forming
milk bottle supports, in fact forming the

BO grid bottom to the rack.

4 are rods suitably secured in the ends 1
intermediate of the height thereof extending
between and outside of the rows of the milk
bottles, and completing the frame.

55 5 are milk bottles standing on the grid bot-

torn between the rods 4 and having the disk
closures 6.

.7 is a grid top preferably formed of four
parallel bars joined by the cross bars 8 in
the center .thereof , said bars having the 60
bosses 9 and the orifiees 10 through said
bosses and the downwardly offset ends 11,
said ends terminating in the horizontal
flanges 12 and the vertical flanges 13 and
seated on -the. top edge faces of the ends 1, 65
said flanges extending completely across the
grid top, therefore the grid top 7 sits on the
top of the ends 1 when in position, the ori-
fices 10 being centrally arranged over the
milk bottles .5. 70

14 are inverted cups having the flat bot-
toms 15 and the rubber disks 16 covering
said bottoms, the aaid walls of said cups en-
circling the tops, of said milk bottles 5, while
the rubber disks rest on the rims of the bot- 75
ties. The said cups are some what larger
than the neck and head of the milk bottle, so
that there is an annular space 17 forming an
air .seal between each, of said cups and each
of said bottles. 80

18 are stems rigidly and centrally secured
to the outside bottoms lo.aud extending up-
wardly through the orifices 10 and having
threaded upper ends extending outwardly
beyond the bosses 9, each of said threaded 85
upper ends having a nut 19 mounted thereon.

20 are spiral springs encircling the stems
18 between the grid top 7 and the cups 14,
thereby exerting a constant pressure on the
lops of said cups and bringing the rubbers 90
16 in to close contact with the bottles, when
the grid top 7 is fastened.

21 are lugs extending outwardly from the
grid top 7 at each end thereof, each lug
having a suitable pivot orifice therethrough. 95

22 are crank levers, each of said cranks
being pivoted at the end of one of its sec-
tions in a lug 21 and having a downwardly
hanging hook 23 pivotally secured at the
angle thereof, the other section of said crank 100
acting as a handle. It will be thus seen
that on throwing the crank levers 22 out-
wardly the hooks 23 will hang loosely but

on turning said cranks inwardly and slip-
ping the hooks in the hook holes 2. the hooks 106
will be drawn up tightly against the top
walls of said hook holes and as the angle of
each of said crank levers is slightly beyond
the pivot center of the lug, the said hooks
are locked firmly in place. This or any 110

1,076,852

other fastening will be quite suitable for
the grid top, in fact many changes may be
made in the construction of the device with-
out departing from the spirit of the inven-
6 tion, so long as changes are kept within the
scope of the claims for novelty following
this description.

In the use of this rack the bottles are
closed in the usual manner with disk stop-

10 pers and placed in the rack.

The grid top is placed in position, so that
the inverted cups are over the tops of the
bottles, the rubbers on the bottom coming
into contact with said bottles, thus the bottles

15 are held there firmly and the whole rack
with the bottles can be immersed in the pas-
teurizing fluid without fear of the said fluid
reaching the closures of said bottles, as the
annular air spaces between the tops of the

20 bottles and the side walls of the cups pro-
vide air seals, which prove a barrier to the
passage of the outside liquid to the extreme
tops of said bottles. The closures are fur-
ther protected against moisture by the rub-

25 bers in the bottom of the cups, consequently
the said disk closures will be kept perfectly
dry during the pasteurizing treatment.

This description has been confined to the
use of this rack for milk bottles, but it must

30 be understood that it may be utilized other-
wise.

What I claim is:

1. In a device of the class described, a
frame formed of ends and longitudinal bars,

35 a grid top having bosses projecting up-

wardly therefrom and orifices through said
bosses, a plurality of inverted cups having
stems projecting upwardly through said
orifices and means for fastening said grid
top to said ends.

2. In a device of the class described, a
frame formed of ends and longitudinal bars,
a grid top having offsets at the end of its
longitudinal bars terminating in horizontal
and vertical flanges forming a seat on the
tops of said ends, fasteners secured to said
horizontal flanges and engaging the said
ends, and a plurality of inverted cups suit-
ably secured to said grid top and engaging
the bottles therebelow.

3. In a device of the class described, a
frame formed of ends and longitudinal bars,
a grid top having bosses projecting up-
wardly therefrom and orifices through said
bosses, a plurality of inverted cups having g-
stems projecting upwardly through said
orifices, and resilient means exerting a
downward pressure on said cups, said cups
being formed to provide an air chamber
protecting the tops of the bottles they en- 60
circle and cover from contact with any
liquid in which the frame may be immersed

in a horizontal position, and means for
fastening said grid top to said ends.

Signed at the city of Toronto, Ont., this 65
13th day of December, 1912.

EDMUND LANGWORTHY WESCOTT.
Witnesses :

W. G. HAMMOND,
M. S. NUECERT.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents.

Washington, D. C."

^ I ^

1,077,270 T

F. GETTELMAN.

PASTEURIZING.
APPLICATION PILED FEB. 6, 1913.

Patented Nov. 4, 1913.

UNITED STATES PATENT OFFICE.

FKEDEBICK GETTELMAN, OF MILWAUKEE, WISCONSIN.
PASTEURIZING.

1,077,270.

Specification of letters Patent. Patented Nov. 4, 1913.

Application filed February 6, 1912. Serial No. 675,853.

Tc all wham it may concern :

Be it known that I, FREDERICK GETTER-
MAN, a citizen of the United States, and resi-
dent of Milwaukee, -in the county of Mil-
5 waukee and State of Wisconsin, have in-
vented certain new and useful Improve-
ments in Pasteurizing; and I. do hereby de-
clare that the following is a full, clear, and
exact description thereof.

10 ' The object of my invention is to provide a
simple, effective and accurate method of
pasteurizing, the same being accomplished
through apparatus of the general character
disclosed in the patent issued to me for pas-

15 teurizing apparatus, dated April 11, 1911,
No. 989,141.

In general the method consists in subject-
ing the bottled product to successive inter-
rupted immersions in water contained in

20 separate vats, the water in, each vat being
at an initial predetermined temperature
whereby said product is gradually brought
to the exact pasteurizing temperature de-
sired, at which temperature it is sustained

25 for a period of time and thereafter gradually
lowered in temperature preparatory to being
removed from the pasteurizing apparatus.

This method is especially adapted to pas-
teurize milk, although it is apparent that

80 any product may be treated with efficiency
and that while I have particularly described
the mouths of the vessels as being open that
in some instances paper closures for the
same may be utilized which would provide

35 the necessary vent owing to such closures not
forming a perfect seal.

With the above objects in view the inven-
tion consists in what is herein shown and de-
scribed with reference to the accompanying

40 illustrations and subsequently claimed. ,

In the drawings Figure 1 represents a dia-
gram view of a pasteurizing apparatus em-
bodying the features of my invention, and
Fig. 2, a detail cross-section of a fragment

45 of the conveyer -chain and supporting means
together with a portion of one of the car-
riers, the section being indicated by line
22 of Fig. 1.
Beferring by characters to the drawings 1

50 indicates a housing forming a chamber hav-
ing a vertical opening 2 therein that consti-
tutes a Avell. through which the pasteurized
product is delivered to operators above the
floor-line of the building upon which the

*5 housing is supported, the well being dis-
posed at the forward end of the chamber

and through which an endless chain con-
veyer 3 passes. The conveyer chain is driven
and supported by a iseries of pulleys to be
hereinafter particularly mentioned mounted 60
within and exteriorly of the chamber. Suit-
ably supported within the chamber are a se-
ries of vats A, B. C, D, the vats being filled
to a predetermined height with water from
supply-pipes 4, 4, 4 a , 4". Track-rails 5, 5", 5". 65
and 5 P are disposed above the' water-line of
the series of vats and serve as longitudinal
supporting guides for the chain conveyer.
This chain conveyer is arranged to pass over
a pulley 7 located above the top-wall of the 70
chamber, the chain being thereafter passed
over a pulley 7 a similarly located at the rear
end of said chamber. From thence the chain
passes down through an opening 2 a at the
rear end of the chamber top over a pulley 8 75
located above the first vat A, from which
point it is arranged to travel forwardly and '
over the guide-rail 5 under a guide-pulley 8*
and from thence said chain is inclined up-
wardly and is arranged to travel over a pul- 80
ley 9. being also supported at its inclined
portion by an upwardly inclined section of
the guide-rail 5, which inclined section or
stretch rises from pulley 8 a to. pulley 9. The
conveyer chain thereafter passes down- 85
wardly over a pulley 10 that is disposed,
above the vat B and from thence it travels
parallel to the water-line in said vat and
above the same to a guide-pulley 10", being
upwardly inclined at the rear end of the vat 90
B where it passes over a pulley 11. The
conveyer chain is then directed downwardly
at the rear end and under another pulley 12
that is disposed over vat C. From this pul-
ley the chain travels forwardly under a 95
guide-pulley 12 a and over a large pulley 13
which is disposed directly above the parti-
tion between vats D and C, which vats are
in this instance shown arranged upon the
same horizontal plane. The conveyer chain 100
after passing over pulley 13 is deflected
downwardly by a guide-pulley 12 b , a stretch
being then directed parallel with vat D and
over the same. The endless conveyer then
passes under a pulley 14 from which it 105
travels upwardly through the well 2 to the
first pulley 7 whereby the cycle is completed.
From the foregoing it will be seen that the
endless chain conveyers thus pass in zig-zag
manner back and forth over the series of 110
vats, being alternately dropped and elevated
as it enters and leaves each vat in order to

1,077,270

immerse the bottled product in the vat water.
Each portion of the bottled product is con-
tained in a vessel 15', groups of which are
assembled in a series of carriers 15 that are
5 pivotally suspended from rods 16, which
rods are carried by the chain conveyer, the
rods being provided with anti-friction roll-
ers 17 arranged to contact with the guide-
rails. By the above described construction

10 the several stretches of the aforesaid chaiii
conveyer are relieved of sagging strain to
which .they would otherwise be subjected and
thus' friction being reduced to a minimum a
proportionately less amount of power is re-

15 quired to operate the apparatus. Further-
more it is apparent that owing to the ar-
rangement of guide-rails which support the
carriers 15 that the latter are always held in
a position whereby they are submerged at a

20 predetermined depth. By this arrangement
the vessels or bottles 15' containing the
product can be submerged to the proper
depth so that their necks are above the
water-line and can thus be open to the at-

26 mosphere without danger of injury to the
contents thereof incidental to travel through
the sterilizing liquid.

Each bottle-carrier 15 has secured thereto
a shield 18 that is connected to the support-

30 ing bails 15" of the carrier and is disposed
just above the open mouths of the vessels
whereby they are protected and any water
drippings or foreign matter that may drop
upon the tray incidental to its travel is de-

85 fleeted from the vented vessels whereby their
contents will not be polluted.

As clearly shown in the diagram a heat
regulator in the form of a coiled pipe 19
is arranged in juxtaposition to the forward

40 end of the first yat A, which coiled pipe
parallels the vertical stretch * of the con-
veyer chain between said vat and the second
vat B. A similar coil 20, which, in this in-
stance, is adapted to receive a cooling me-

45 dium, is mounted within the chamber in
juxtaposition to the vertical stretch y of the
conveyer chain that passes from the second
yat B to the third vat C, the latter vnt be-
ing provided with water which is designed

50 as a cooling medium, being of slightly lower
temperature than the water contained in vat
B, which vat may be termed the sterilizing
vat and, for example, contains water at a
temperature of approximately 149. The

55 last vat D of the series may be termed a
cooling vat and contains water which may,
as shown, be held at a predetermined, low
temperature by a cooling medium that is
introduced indirectly thereto through a

60 coiled pipe 21.

From the foregoing it will be apparent
that in carrying out my improved method of
pasteurizing that the product on entering
the chamber, ig approximately at atmos-

65 pheric temperature and the vessels continu-

ing the product being open to atmosphere
as previously mentioned, said vessels are
first submerged in vat A. which contains
water at a desired intermediate temperature
whereby the product is raised in temper- 70
ature gradually preparatory to being sub-
merged in the pasteurizing vat B. Before
entering said vat the product is pre-heated
in its travel downwardly by indirect radi-
ation from the heating coil 19 and thus in 75
its travel from the first vat to the pasteur-
izing vat the temperature of the product is
held constant or slightly pre-heated,_Hence
there is no sudden rise in the temperature
of the product as it is submerged into the go
liquid containing yat B. Pasteurizing is
effected as the carrier containing the prod-
uct passes from the forward end to the rear
end of vat B and thereafter it is de-
sirable to gradually cool the pasteurized 35
product. The initial pre-cooling is effected
by indirect contact with the cooling medium
introduced through coil 20. A further cool-
ing of the product is effected as it traveis
through vat C, the final cooling being ac- 99
comphshed incidental to the travel o? the
carrier through vat D, the liquid in which,
as shown, is maintained at a predetermined
temperature by the cooling medium 21. The
pasteurizing is now completed and the end- 95
less carrier raises the product up through
the well 2 to the floor-line of the building
where said product is unloaded in any de-
sired manner.

While I have shown and described the
chamber as being provided with four vats
it is apparent that this number may be
diminished or increased in accordance with
the conditions required with reference to the
product to be sterilized, particular attention
being called to the fact that the product is
pre-heated or pre-cooled by artificial means
incidental to its travel from one vat to the
other, whereby sudden variations in temper-
ature are avoided in the interrupted steps
of bringing the product to a pasteurizing
temperature and thereafter gradually, cool-
ing the same, the said temperature regu-
lating means being introduced in nay de-
sired form in the relative positions de-
scribed and illustrated. It will also be ob-
served that, as previously stated, the bottles
or vessels containing the product are at no
time totally submerged but are held in such
a position relative to the water-line in the
vats that the sterilized product is exposed to
atmosphere.

I claim:

1. A pasteurizing method consisting in
subjecting an atmospherically exposed prod- 125
net to a scries of step by step water baths
having progressively higher temperatures to
effect sterilization, prc-heating the product
by indirect radiation between the water
baths of progressively higher temperatures, no

1,077,270

and thereafter subjecting said product, step
by step, to a series of water baths having
progressively lower temperatures relative to
the maximum temperature of the first named

.5 series, and pre-cooling the product between
the cooling baths by subjecting said prod-
uct to the influence of an indirect cooling
medium.

2. A pasteurizing method consisting in

10 subjecting the product to a series of step by
step water baths having progressively
higher temperatures to effect sterilization,
pre-heating the product by indirect radi-
ation between the water baths of progres-

15 sively higher temperatures, and thereafter

subjecting said product, step by step, to a
series of water baths having progressively
lower temperatures relative to the maximum
temperature of the first named series, and
pre-cooling the product between the cooling 20
baths by subjecting said product to the iri-
fiuence of an indirect cooling medium. >

In testimony that I claim the foregoing
I have hereunto set my hand at Milwaukee
in the county of Milwaukee and State of 26
Wisconsin in the presence of two witnesses.

FREDERICK GETTELMAN.
Witnesses:

GEO. W. YOUNG,

M. E. DOWNEY.

1,082,743.

F. GETTELMAN.

PASTEURIZING,
APPLIOATIOH FILED HOV. 28, 1911.

Patented Dec. 30, 1913.

COLUMBIA PLANOORAPH Co.. WAIHINOTON. o. c

UNITED STATES PATENT OFFICE.

1,082.743.

FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN.
PASTEURIZING.

Specification of Letters Patent. Patented Dec. 30, 1913.

Application filed November 28, 1911. Serial No. 662,871.

To nil whom it may concern :

Be it known that I, FREDERICK GETTEL-
MAX. a citizen of the United States, and resi-
dent of Milwaukee, in the county of Mil-
5 waiikee and State of Wisconsin, have in-
vented certain new and useful Improvements
in Pasteurizing; and I do hereby declare
that the following is a full, clear, and exact
description thereof.

10 The primary object of my invention is to
increase the efficiency and scope of pasteur-
izing apparatus in general and particularly
apparatus of that character such as de-
scribed and claimed in a patent issued to me

16 for pasteurizing apparatus dated April 11.
1911. No. 989,141.

In a general way my improved apparatus
embodies in its construction and arrange-
ment means for subjecting the bottled prod-

20 uct to successive interrupted immersions in
water contained in separate vats, the water
in each vat being at an initial predetermined
temperature whereby said product is gradu-
ally brought to the exact pasteurizing tem-

25 perature desired, at which temperature it is
sustained for a period of time and thereafter
gradually lowered in temperature prepara-
tory to being removed from the pasteurizing
apparatus.

30 Specific objects of my invention are to
provide means whereby open mouthed ves-
sels containing the product to be pasteurized
are maintained above the water-line in such
position that only the body of the bottles

5 will be submerged as they travel through the
water, the product being thus vented during
the process of sterilization; to provide pro-
tecting shields for the bottles wnereby drip-
pings of water or other foreign substance

40 are shed from said open-mouthed bottles; to
provide means for controlling the tempera-
ture of the product during its travel from
one vat to the other, said means including
indirect pre-heating and pre-cooling coils,

46 provision being made for placing certain of
the coils directly within the vats ; to provide
an endless conveyer chain having carriers,
which chain is supported above the water-
line at all times, the carriers being arranged

80 with respect to the water-line in the various
vats to submerge the body of the vessels con-
taining the product to be sterilized, and to
provide water supply pipes and overflows
for the various vats whereby the water-level

6 5 therein will remain constant.

With the above objects in view the inven-

tion consists in what is herein shown and de-
scribed with reference to the accompanying
illustrations and subsequently claimed.

In the drawings Figure 1 represents a 30
diagram view of a pasteurizing apparatus
embodying the features of my invention, and
Fig. 2. a detail cross-section of a fragment
of the conveyer chain and supporting means
together with a portion of one of the car- (55
riers, the section being indicated by line 2 2
of Fig. 1.

Referring by characters to the drawings 1
indicates a housing forming a chamber nav-
ing a vertical opening 2 therein that consti- 70
tutes a well through which the pasteurized
product is delivered to operators above the
floor-line of the building upon which the
housing is supported, the well being dis-
posed at the forward end of the chamber 75
pncl through which an endless chain con-
reyer 3 passes. The conveyer chain is driven
and supported by a series of pulleys to be
hereinafter particularly mentioned mounted
within and exteriorly of the chamber. 80

Suitably supported within the chamber
are a series of vats A, B, C, D, the vats
being filled to a predetermined height with
water from supply-pipes 4, 4, 4', 4 b , the-
height of the water being controlled by 85
overflow pipes 6. Track-rails 5, 5 a , 5 b , and
o c are disposed above the water-line of the
series of vats and serve as longitudinal sup-
porting guides for the chain conveyer. This
chain conveyer is arranged to pass over a 90
pulley 7 located above the top-wall of the
chamber, the chain being thereafter passed
over a pulley 7 a similarly located at the rear
end of said chamber. From thence the
chain passes down through an opening 2 a 95
at the rear end of the chamber top over a
pulley 8 located above the first vat A, from
which point it is arranged to travel for-
wardly and over the guide-rail 5 under a
guide-pulley 8" and from thence said chain 100
is inclined upwardly and is arranged to
travel over a pulley 9, being also supported
at its inclined section between the pulleys
8 a and 9, by an upwardly inclined section of
the guide-rail 5, that parallels the inclined 105
stretch of said chain. The conveyer chain
thereafter passes downwardly over a pulley
10 that is disposed above the vat B and
from thence it travels parallel to the water-
line in said vat and above the same to a 110
guide-pulley 10", being upwardly inclined
at the rear end of the vat B where it passes

1,082,743

over a pulley 11. The conveyer chain is
then directed downwardly at the rear end
and under another pulley 12 that is disposed
over vat C. From this pulley the chain
5 travels forwardly under a guide-pulley 12 a
and over a large pulley 13 which is disposed
directly above the partition between vats D
and C, which vats are in this instance shown
arranged upon the same horizontal plane.

10 The conveyer chain after passing over pul-
ley 13 is deflected downwardly by a guide-
pulley 12 b , a stretch being then directed par-
allel with vat D and over the same. The
endless conveyer then passes under a pulley

15 14 from which it travels upwardly through
the well 2 to the first pulley 7 whereby the
cycle is completed.

From the foregoing it will be seen that
the endless chain conveyers thus pass in

20 zig-zag manner back and forth over the
series of vats, being alternately dropped and
elevated as it enters and leaves each vat in
order to immerse the bottled product in the
vat water. Each portion of the bottled

26 product is contained in a vessel 15 a , groups
of which are assembled in a series of car-
riers 15 that are pivotally suspended from
rods 16, which rods are carried by the chain
conveyer, the rods being provided with anti-

30 friction rollers 17 arranged to contact with
the guide-rails.

By the above described construction the
several stretches of the aforesaid chain con-
veyer are relieved of sagging strain to which

35 they would otherwise be subjected and thus
friction being reduced to a minimum a pro-
portionately less amount of power is re-
quired to operate the apparatus. Further-
more it is apparent that owing to the ar-

40 rangement of guide-rails which support the
carriers 15 that the latter are always held
in a position whereby they are submerged
at a predetermined depth. By this ar-
rangement the vessels or bottles 15 a contain-

45 ing the product can be submerged to the
proper depth so that their necks are above
the water-line and can thus be open to the
atmosphere without danger of injury to
the contents thereof incidental to travel

60 through the sterilizing liquid.

Each bottle-carrier 15 has secured there-
to a shield 18 that is connected to the sup-
porting bails 15" of the carrier and is dis-
posed just above the open mouths of the ves-

66 sels whereby they are protected and any
water drippings or foreign matter that may
drop upon the tray incidental to its travel
is deflected from the vented vessels whereby
their contents will not be polluted.

60 As clearly shown in the diagram a heat
regulator in the form of a coiled pipe 19 is
arranged in juxtaposition to the forward
end of the first vat A, which coiled pipa
parallels the vertical stretch x of the con-

65 veyer chain between said vat and the second

vat B. A similar coil 20, which, in this in-
stance, is adapted to receive a cooling medi-
um, is mounted within the chamber in juxta-
position to the vertical stretch y of the con-
veyer chain that passes from the second vat 70
B to the third vat C, the latter vat being
provided with water which is designed as a
cooling medium, being of slightly lower
temperature than the water contained in vat

B, which vat may be termed the sterilizing 75
vat and, for example, contains water at

a temperature of approximately 149. The
last vat D of the series ma}* be termed a
cooling vat and contains water which may,
as shown, be held at a predetermined low 1 go
temperature by a cooling medium that is in-
troduced indirectly thereto through a coiled
pipe 21.

From the foregoing it will be apparent
that in carrying out my improved method 85
of pasteurizing that the product on entering
the chamber is approximately at atmos-
pheric temperature and the vessels contain-
ing the product being open to atmosphere us
previously mentioned, said vessels are first 90
submerged in vat A, which contains water
at a desired intermediate temperature
whereby the product is raised in temperature
Gradually preparatory to being submerged
in the pasteurizing vat B. Before entering 95
said vat the product is pre-heated in its
travel downwardly by indirect radiation
from the heating coil 19 and thus in its
travel from the first vat to the pasteurizing
vat the temperature of the product is held 100
constant or slightly pre-heated. Hence
there is no sudden rise in the temperature of
the product as it is submerged into the liquid
containing vat B. Pasteurizing is effected
as the carrier containing the product passes 105
from the forward end to the rear end of
vat B, and thereafter it is desirable to gradu-
ally cool the pasteurized product. The ini-
tial pre-cooling is effected by indirect con-
tact with the cooling medium introduced 110
through coil 20. A further cooling of the
product is effected as it travels through vat

C, the final cooling being accomplished inci-
dental to the travel of the carrier through
vat D, the liquid in which, s shown, is 116
maintained at a predetermined temperature

by the cooling medium 21. The pasteuriz-
ing is now completed and the endless carrier
raises the product up through the well 2 to
the floor-line of the building where said 120
product is unloaded in any desired manner.
While I have shown and described the
chamber as being provided with four vats it
is apparent that this number may be di-
minished or increased in accordance Tfith 125
the conditions required with reference to
the product to be sterilized, particular at-
tention being called to the fact that the
product is pre-heated or pre-cooled by arti-
ficial means incidental to its travel from one 1 3C

1,082,743

vat to the other, whereby sudden variations
in temperature are avoided in the interrupt-
ed steps of bringing the product to a pas-
teurizing temperature and thereafter gradu-
5 ally cooling the same, the said temperature
regulating means being introduced in any
desired form in the relative positions de-
scribed and illustrated.

It will also be observed that, as previously

10 stated, the bottles or vessels containing the
product are at no time totally submerged
but are held in such a position relative to
the water-line in the vats that the sterilized
product is exposed to atmosphere.

15 I claim:

1. In a pasteurizing apparatus having a
series of vats arranged one above the other
adapted to contain water at progressively
higher temperatures to an intermediate vat

20 and progressively lower temperatures from
said intermediate vat, an endless conveyer
arranged to travel parallel with the water-
line of the first vat and having a vertical
stretch intermediate of the first and second

26 vats, the conveyer being provided with a
second stretch adapted to travel parallel
with said second vat and provided with a
second vertical stretch between said second
and third vats, and vessel carriers in pivotal

30 union with the conveyer; the combination
of a heating coil arranged parallel with the

first mentioned vertical belt stretch, and a
cooling coil arranged parallel with the sec-
ond vertical stretch of said belt.

2. In a pasteurizing apparatus having a 35
series of vats arranged one above the other
adapted to contain water at progressively
higher temperatures to an intermediate vat
and progressively lower temperatures from
said intermediate vat, an endless conveyer 40
arranged to travel parallel with the water-
line of the first vat and having a vertical
stretch intermediate of the first and second
vats, the conveyer being provided with a
second stretch adapted to travel parallel 45
with said second vat and provided with a
second vertical stretch between said second
and third vats, and vessel carriers in piv-
otal union with the conveyer; the combina-
tion of an indirect heating means arranged 50
parallel with the first mentioned vertical
belt stretch, and an indirect cooling means
arranged parallel with the second vertical
stretch of said belt.

In testimony that I claim the foregoing 55
I have hereunto set my hand at Milwaukee
in the county of Milwaukee and State of
Wisconsin in the presence of two witnesses.
FREDEKICK GETTELMAN.

Witnesses :

GEO. W. YOUNG,
MAT DOWNEY.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

6*5^361

F. GETTELMAN.

PASTEOBIZING APPARATUS.

APPLIOATIOH FILED MAS. 17, 1913.

1,085,901.

Patented Feb. 3, 1914.

SHEETS-SHEET 1.

COLUMBIA PLANOQRAPH CO.. WASHINGTON. l> C.

F. GETTELMAN.
PASTEORIZINQ APPARATUS.

APPLICATION FILED MAE. 17, 1913.

1,085,901.

Patented Feb. 3, 1914

3 SHEETS-SHEET 2.

COLUMBIA t'l ANoORAPM ti'.. V \ffHUiarofj, p. C

1,085,901.

F. GETTELMAN.
PASTEDEIZINO APPARATUS.

APPLICATION PILED MAE. 17, 1913.

Patented Feb. 3, 1914

3 SHEETS-SHEET 3.

iv . I BIA PLANOGKAPH CO.. WASHINGTON. D. C.

UNITED STATES PATENT OFFICE.

FREDERICK GETTELMAN, OF MILWAUKEE, WISCONSIN.
PASTEURIZING APPARATUS.

1,085,901.

Specification of Letters Patent. Patented Feb. 3, 1914.

Application filed March 17, 1913. Serial No. 754,796.

To all whom it may concern:

Be it known that I, FREDERICK GETTEL-
MAN, a citizen of the United States, and resi-
dent of Milwaukee, in the county of Mil-
5 waukee and State of Wisconsin, have invent-
ed certain new and useful Improvements in
Pasteurizing Apparatus; and I do hereby
declare that the following is a full, clear,
and exact description thereof.

10 My invention refers to pasteurizers, its
object being to provide a simple, economical,
effective and compact machine of the above
mentioned character wherein a maximum
pasteurizing capacity with minimum ex-

15 penditure of labor will result, the said ma-
chine being capable of control by a single
operator. In brief, the construction and ar-
rangement is such that, after an initial op-
eration, a series of tiers of separate tray

20 units containing the product in the several
stages of pasteurization are fed step by step
over a series of pasteurizing vats, whereby
the contents of one tier of the tray units with
each movement is immersed, pasteurized and

25 discharged. In the step by step process the
several tiers of trays are simultaneously sub-
merged into the vats through the medium
of an elevator and after a predetermined in-
terval of time the entire series are raised

30 from the vats and moved forward one step,
over the mouth of the succeeding vats, and so
on until the pasteurization is completed, it
being evident that with each elevation of the
trays from the vats one tier is discharged

35 completely pasteurized and a tier of trays
containing raw material is supplied at the
feed end of the machine through the recipro-
cative action of a conveyer, movements of
which are correlated with those of the ele-

40 vator.

With the above objects in view the inven-
tion consists in certain peculiarities of con-
struction and combination of parts as set
forth hereinafter with reference to the ac-

4J > companying drawings and subsequently
claimed.

In the drawings Figure 1 represents a side
elevation with parts broken away and parts
in section of a pasteurizing apparatus em-

50 bodying the features of my invention; Fig.
2, a sectional plan view of the same with
parts broken away, the section being indi-
cated by line 22 of Fig. 1, and Fig. 3, an
end elevation of the apparatus with parts

55 broken away and in section, the view being

taken looking toward the discharge end of
the machine.

Referring by characters to the drawings, 1
represents a tank that is divided by trans-
verse partition walls 2 and 2' to form sepa- 60
rate vats A, B, and C, and, for example, the
first vat constitutes a pre-heating bath, the
same containing water at approximately 35.
The second vat contains water at 45 to 50
and constitutes the pasteurizing vat, while 65
the third vat C contains water at approxi-
mately 15 and constitutes the cooling vat.
The pre-heating vat A and pasteurizing vat
B are eacli provided with valve-controlled
pipes 4 for supplying water, the said vats 70
being also provided with valve-controlled
steam supply pipes 4', whereby the tempera-
ture of the water is maintained at a prede-
termined degree. The cooling vat C is pro-
vided with a valve-controlled water supply 75
pipe 4", and owing to the fact that the tem-
perature of the water in said vat is main-
tained at approximately 15 the water sup-
ply thereto is delivered at the desired tem-
perature through the pipe, the flow being 80
continuous in order to maintain this low
temperature. Each vat is provided with an
overflow pipe 3 that extends therein and
terminates at a point to maintain the desired
water level. 85

Projecting rearwardly from the feed end
of the tank i is a receiving table 5 and from
the discharge end of said tank a similar de-
livery table 6 is extended. The receiving
and delivery tables are provided with a 90
transverse series of rollers 7, 7', respectively,
the same serving as supports for the bottom
of one or more trays D. a series of which are
in practice stacked one upon the other to
form tiers of separable units for the recep- 95
tion of bottles E or analogous receptacles
containing the product to be pasteurized.
In practice the heads of the lower bottles
serve as supports for the succeeding bottle
tray, whereby several of such trays may 100
be stacked one upon the other as shown, the
bottom or lower tray being supported by the
table rollers upon a slightly higher plane
than the top edges of the series of partition
walls to thus permit the tier of tray units 105
with their contents to be carried forward
and alined over the several vats of the se-

ries.

Secured to the upper edge of the partition
walls 2 and 2' are brackets having alined 110

1,086,901

journal studs 8, upon which studs are loosely
mounted conveyer rollers 9, the same being
upon a plane common to the table rollers
7, 7', referred to. These journal studs 8
also carry guide sheaves 9' for the support
of a reciprocative conveyer, which conveyer
is in the form of a skeleton frame having
side-bars 10 that are in sliding engagement
with the guide-sheaves and the series of re-
ceiving table rollers 7, the engagement with
the latter rollers being effected when said
conveyer is moved into its extreme rearward
position. The side-bars of the conveyer
frame are of approximately the same length
as the tank and are connected at their ends
by transverse bars 11 and similar inter-
mediate bars 11', whereby said frame is di-
vided into rectangular sections that approxi-
mately correspond to the mouth area of the
vats with which they are arranged to register.

For the purpose of lowering and raising
the several tiers of trays into and out of
the vats, an elevator is provided, which ele-
vator comprises frame sections A', B', C',
that are arranged to be submerged into and
lifted from the respective vats A, B, C.
These frame sections of the elevator are each
suspended from a lid 12, and the bottom of
the several frames is formed by sets of rollers
13 the same constituting a skeleton support.
which rollers, when the elevator is lifted, are
stopped upon a plane common to the receiv-
ing and delivery table rollers 7, 7', and
also the conveyer rolls 9. When the elevator
is lowered, as shown in Figs. 1 and 2, the lid
12 rests upon side flanges of the tank 1, to
thus form a closure for the entire series of
vats. The vertical lift of the lid and ele-
vator to the position indicated by dotted
lines in Fig. 1, is checked by stop-pins 14
that project from sets of supporting columns
15, which columns extend upward from the
tank sides and are connected by cross-
girders 15'.

The elevator is raised and lowered by sets
of cables a, a'. Ends of the cables a are con-
nected to one side of the lid extending up-
ward therefrom and over pulleys 16, which
pulleys are secured to a shaft 17 that is
journaled in bearings with which the cross-
girders 15' are provided. The said cables
extend downward from the pulleys and have
their opposite ends secured to drums 18, the
same being mounted upon a positively
driven shaft 19 that is journaled in boxes
secured to the adjacent set of supporting
columns. The other set of cables a' have
ends secured to the opposite sides of the lids
12, from which points they pass upwardly
and over pulleys 16' and from thence
stretches of the cable extend across the ma-
chine and over other pulleys 16" that are
carried by the shaft 17 from which latter
pulleys the said cables pass to sets of drums
18' that are secured to the drive shaft 19.

The drive-shaft 19 receives its motion from
a counter-shaft 19' through a pinion 20 car-
ried thereby, which pinion meshes with a
gear-wheel 20' that is secured to said drive-
shaft. The counter-shaft 19' is, in turn, 70
driven by an arbor 21 through a worm gear
connection, the arbor being mounted in a
suitable pillow-block and also carries a
pulley 22, that is driven in either direction
by a suitable belt connection from a source 76
| of power, not shown, and a suitable revers-
| ing mechanism, all of which gear transmis-
sion forms no part of my invention.

The receiving end of the conveyer frame
is provided with weights 23 and suitable 80
cable connections, which connections pass
over guide-pulleys 23' that are mounted
upon the receiving table. This weight con-
nection with the conveyer serves to normally
hold the same in its extreme rearward posi- 5
tion over the receiving table, as .shown in
Fig. 1, rearward movement of said conveyer-
frame being limited by stops 24 that project
from said table. The forward end of the
conveyer frame is connected to cables 25, 90
the opposite ends of which cables are wound
about and secured to drums 26, the same be-
ing mounted upon a crank-shaft 27 that is
suitably journaled in frame members of the
delivery table 6. 95

Assuming that the parts are in the posi-
tion shown in Fig. 1 and that each vat con-
tains its quota of trays carrying the bottled
product to be sterilized, it is apparent that
the product contained in the first vat A will 100
be pre-heated, while that contained in the
vat B will be pasteurized and the. product
contained in the vat C in the meantime will
be cooled. Hence after a predetermined in-
terval, while the process of sterilization is 105
taking place the operator places a tier of
trays containing the raw product upon the
receiving table 5, the lower tray of which
tier is nested within the rear section of the
conveyer. After the bottled products have no
been submerged for the proper interval of
time the operator manipulate* the power
transmission mechanism, whereby drive
shaft 19 is put into motion and the elevator,
through its cable connections with the sev- 115
eral drums upon said drive shaft, is lifted.
In this position the bottom set of rollers of
the various elevator sections are stopped in
alinement with the receiving table rollers
and rolls 9 or at a point where said elevator 120
rolls will engage the lower face of the con-
veyer side bars 10. When the parts are in
this position motion of the drive-shaft 19
is stopped and thereafter the operator will
impart rotation to the drum sheaves 26 125
which are connected by cables to the con-
veyer. Owing to the cross-bar connections
11 and 11' of the conveyer frame it is ap-
parent that when this forward movement of
said conveyer takes place that these cross- 130

1,085,901

bars will engage the rear ends of the lower
tray of each tier and hence that tier which
is now resting upon the receiving table will
be caused to travel forward upon the ele-
5 vator rollers and over the pre-heating tank,
while the tier which previously occupied
the pre-heating tank will be moved forward
to the pasteurizing tank. The tier of trays
previously immersed in the pasteurizing vat

10 will be then positioned over the cooling vat
with the lower tray resting upon the rollers
of that section of the elevator. Hence said
trays will be pushed forward clear of the
vat by the bar 11 upon the delivery table (>,

15 their contents having passed through the
complete pasteurizing process. The forward
movement of the conveyer frame is limited
by the engagement of its bar 11 with its
stop 24' which projects from the table 0, as

20 best shown in Fig. 1, it being understood
that this stop checks movement of the con-
veyer, whereby the discharged tray or series
of trays is delivered upon the rollers 7'.
This tier of trays is thereafter removed by

25 the operator and when the parts again as-
sume the position in Fig. 1 a fresh tray is
supplied to the receiving table. Thus the
process of pasteurization is continuously
maintained in a series of successive steps

30 which are controlled by the minimum ex-
penditure of labor.
I claim :

1. A pasteurizing apparatus comprising
a series of tanks, tables extending from each

35 end tank, anti friction rollers mounted with-
in the tables, a reciprocative conveyer adapt-
ed to travel over the rollers of the rear end
tables, the conveyer comprising bars having
cross-bar connections forming partitions

40 that correspond in number to the vats, guides
for the conveyer, a vertically reciprocative
lid for the vats, frames suspended from the
lid adapted to enter the vats and constitute
elevators for material to be pasteurized,

45 roller bottoms for the elevators adapted to
be alined" with the before mentioned roller-
equipped tables, means for raising and low-
ering the lid and elevators, and means for
imparting reciprocative motion to the con-

50 veyer.

2. A pasteurizing apparatus comprising
a tank provided with partitions forming

separate vats adapted to contain water at
various predetermined degrees of tempera-
ture, a receiving table in connection with 55
the first vat of the series and a delivery
table in connection with the last vat of the
series, anti-friction rollers mounted upon the
tables, vessel-receiving trays arranged to be
initially supported upon the receiving table, 60
a reciprocative conveyer comprising side-
bars connected by a series of transverse bars
forming sections that correspond with the
number of vats, the side-bars being adapted
to travel over the rollers of the receiving 65
table, guides for said side-bars, a vertically
reciprocative lid arranged to rest upon the
tank and form a closure for the entire series
of vats, skeleton frames suspended from the
lid constituting elevators for the trays, a se- 70
ries of rollers carried by the skeleton frames
to form bottoms for the support of said
trays, means for raising the lid and ele-
vators whereby the bottom rollers are
brought into horizontal alinement with the 75
receiving and delivery table rollers, and
means for moving the conveyer forward and
backward a distance equal to the length of
a vat.

3. A pasteurizing apparatus comprising 80
a series of tanks, tables extending from
each end tank, a reciprocative conveyer
adapted to travel over the rear end table,
the conveyer comprising bars having cross-
bar connections forming partitions that cor- 85
respond in number to the vats, guides for
the conveyer, a vertically reciprocative lid
for the vats, frames suspended from the lid
adapted to enter the vats and constitute ele-
vators for material to be pasteurized, skele- no
ton bottoms for the elevators adapted to be
alined with the before mentioned tables,
means for raising and lowering the lid and
elevators, and means for imparting recipro-
cative motion to the conveyer. 05

In testimony that I claim the foregoing I
have hereunto set my hand at Milwaukee
in the county of Milwaukee and State of
Wisconsin in the presence of two witnesses.

FREDERICK GETTELMAN.

Witnesses :

W. A. GETTELMAN,

OKAS. MOLLENHAUER.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patenti.

Washington, D. C."

1,088,921.

N. F. NISSEN.

PASTEURIZING MACHINE.

APPLICATION FILED JUNE 30, 1909.

Patented Mar. 3, 1914.

5 SHEETS-SHEET 1.

WITNESSES

~jP
~Yl-&n&

. INVENTOR:

^T Attorneys;

^ fUAMOGItAPH CO., WASIUNUTON. U i.

N. F. NISSEN.
PASTEURIZING MACHINE.

APPLICATION FILED JUSE 30, 1909.

1,088,921.

Patented Mar. 3, 1914.

5 SHEETS-SHEET 2.

Tier 4.

W/T/VESSES:

I/VVEHTOR

N. F. NISSEN.

PASTEURIZING MACHINE.

APPLICATION PILED JUKE 30, 1909.

1,088,921.

Patented Mar. 3, 1914.

6 SHEETS SHEET 3.

fy.Z jtl

(7*

N. F. NISSEN.

PASTEURIZING MACHINE.

AFPLICATIOH FILED JUHE 30, 1909.

1,088,921.

Patented Mar. 3, 1914.

5 SHEETS-SHEET 1.

N. F. FISSEN.

PASTEURIZING MACHINE.

APPLICATION FILED J0HE 30, 1909.

1,088,921.

Patented Mar. 3, 1914.

6 SHEETS-SHEET 5.

WITNSSS: 6

UNITED STATES PATENT OFFICE.

NIELS FREDERIK. NISSEN, OF COPENHAGEN, DENMARK, ASSIGNOR TO NYEBOE &
NTSSEN, OF COPENHAGEN, DENMARK, A FIRM.

PASTEURIZING-MACHINE.

1,088,931.

Specification of letters Patent. Patented Mar. 3, 1914.

Application filed June 30, 1909. Serial No. 505,296.

To all whom it may concern :

Be it known that I, NIELS FREDERIK
NISSEN, engineer, residing at Raadhusplad-
sen 37, Copenhagen, Denmark, have invent-
5 ed new and useful Improvements in Pas-
teurizing-Machines, of which the following
is a specification.

The object of the present invention is an
improvement in the kind of pasteurizing ap-
10 paratuses characterized in that the recepta-
cles containing the goods to be pasteurized
are submerged in liquid in a series of inter-
communicating chambers, the temperature
of the liquid in the several compartments
15 being successively greater up to a prede-
termined maximum and then successively
less down to a predetermined minimum.
The liquid in the compartments is then cir-
culated and the liquid of varying tempera-
20 tures in the several compartments is trans-
ferred from one compartment to another,
each compartment thereby having passed
therethrough liquid of a temperature from
the minimum to the maximum and again
25 to the minimum. The receptacles to be pas-
teurized are successively placed in the cham-
bers wherein is contained liquid of the lowest
temperature, as the liquid is transferred
from one chamber to the next, and the re-
30 ceptacles are left therein until the liquid of
lowest temperature again reaches the suc-
cessive chambers, when the receptacles are
taken out and replaced by new receptacles
to be pasteurized.

35 The invention consists in the provision
of a device adapted to arrest automatically,
at the proper moment, the circulation of the
heat transmitting fluid, and to maintain, au-
tomatically, the proper thermic state of this
40 fluid thereby that heat is supplied to the
proper pasteurizing chambers. Hereby it is
attained that the person operating the ap-
paratus lias no other duty than to exchange,
at certain time intervals, the receptacles con-
45 taining the goods, and thereafter to restart
the fluid circulation, while all the other
work is performed automatically by the ma-
chine itself. This is attained by providing
moans to arrest the circulation automati-
60 cally, wheneA'er the pump or other fluid
moving device has caused the fluid contents
of the chamber to advance one chamber, and
by providing means for letting the neces-
sary supply of heat to the hottest chambers

be governed by the periodic action of the 55
pump.

On the accompanying drawings Figure 1
represents a vertical section along line I I
of Fig. 2, Fig. 2 is a top-view or the appa-
ratus, Fig. 3 a vertical section along the 60
line III III, Fig. 1, Fig. 4 the pump pro-
ducing the circulation of the heat transmit-
ting fluid, and Fig. 5 a detail belonging to
the arresting mechanism of the pump. Fig.
6 shows an arrangement, which automati- 65
cally closes the valve on the pressure pipe
of the pump when the circulating pump has
made the stipulated number of revolutions.
Fig. 6" represents a detail of the shifting
device, shown in Figs. 4 and 6. Fig. 7 rep- 70
resents a detail in vertical section. Figs. 8
and 9 show the apparatus fitted with steam-
pipe, pump and nozzle. Fig. 10 represents
the apparatus fitted with an injector and a
steampipe, and Fig. 11 is a detail. Fig. 12 75
is a detail illustration of the means for heat-
ing the fluid and its thermostatic controlling
means.

The apparatus consists of two tanks, di-
vided by double partitions D and E into ten 80
chambers 1-10. The intercommunication be-
tween any two adjoining chambers is effect-
ed by one of the partitions D not quite reach-
ing the top of the tank, while the other par-
tition E not quite reaches the bottom of the 85
tank. Besides the chambers 1 and 10 are
connected by means of a pipe A, and the
chambers 5 and 6 are connected by means
of a pipe B and the pump C, so that a con-
tinuous circuit is provided through all the 90
chambers and the pump C.

The heat transmitting medium in the va-
rious chambers is supposed to have, at a
given moment, the temperatures indicated
on the drawing. After the receptacles in the 95 .
coldest chamber 1 have been exchanged, the
fluid in a known manner is caused to cir-
culate, in direction of the arrow, sufficiently
to bring the inscribed temperatures one
chamber forward. At the same time suf- 100
ficient heat, from an exterior source, is
added to the pasteurizing chambers proper
5, 6 and 7 in order to maintain them at the
proper pasteurizing temperature, say 60.
After the receptacles in chamber 2 which is 105
now at the lowest temperature 20, are ex-
changed, the fluid is again advanced, by
means of the pump, until the temperatures

1,088,921

have again been transferred one chamber
forward, etc., in other words the goods to be
pasteurized are first exposed to increasing
temperatures, then they are kept for some
6 time at the actual pasteurizing tempera-
ture, and finally they are exposed to grad-
ually decreasing temperatures.

The stoppage of the motion of the fluid,
after it has made the proper advance, may

10 be effected, for instance, by the pump being
stopped after having made a certain num-
ber of revolutions or a certain number of
strokes or by a valve or cock being caused to
close. Fig. 6 represents, by way of example,

15 a device to this effect. When the wheel L
has been turned so far, that the projection
M strikes against the lever N, then the lat-
ter will be raised so as to release the pin O,
whereupon the counterweight Q will force

2o the rod R to move to the right. This rod
is connected to the cockplug, which is con-
sequently turned.

In Fig. 4 is shown, by way of example, a
rotary pump C driven by a belt G acting on

25 a fixed pulley F and a loose pulley F'.

Eccentrically on the pump shaft C' is
journaled a fork-shaped connecting rod H
(see Fig. 5) carrying a pawl I which en-
gages a ratchet wheel J on whose shaft is

30 keyed a worm K engaging a worm-wheel L
fitted with a striking pin M. The gearing is
such that when the pump has made a certain
number of revolutions, corresponding to the
proper volume of water to be moved for-

35 ward, the wheel L will have finished one rev-
olution. The pin M then strikes the lower
part of the angular hook N, hanging on its
pin N', and thereby releases the stud O fas-
tened on the disconnecting lever P. This

40 latter now sinks down, by action of its
counterweight Q, and moves the bar R
which then shifts the belt G from the fixed
pulley F to the loose pulley F', thereby
stopping the pump. The lever P, instead of

45 moving the belt shifter might be used (as

shown in Fig. 6) to operate a valve or cock

shutting off the flow of water through the

pump which latter would then run idle.

The parts of the ratchet mechanism H I J

50 may be so proportioned as to allow the pump

C to make a larger or smaller number of

revolutions, before the circulation is stopped.

The adjustment of temperatures in the

hottest chambers is effected by means of the

55 device represented in Figs. 1, 2, 3, 8, 9 and
12. Each of the chambers communicates at
top through a pipe a l -a w with a main pipe c,
and at bottom through a pipe fr'-fr 10 with
another main pipe d. The branch pipes

60 a 1 -^ 10 and &'-6> 10 are fitted with puppet
valves i (Fig. 3) connected in such a man-
ner that the upper valve belonging to any
one chamber opens and closes simultane-
ously with the opening and closing of the

65 valve below it. The upper main pipe c and

the lower main pipe d are connected by
means of a pump e, into the outlet of which
steam is introduced through a steam pipe p
and a nozzle p 1 . This pump may be of any
known construction. 70

Fig. 8 further shows by way of example
a rotary pump e fitted with a steam pipe p
and nozzle p 1 , while in Fig. 10 is repre-
sented an injector pump I 1 having an injec-
tor e 1 and a steam pipe p 2 . Any injector of 75
known construction will answer the purpose.
The steam pipe may be provided with a heat
regulating valve of known construction,
which automatically breaks off the supply
of steam, when the water circulating go
through the pump has reached a certain
temperature, and opens for the steam when
the temperature has sunk to a certain limit.
An example of such a construction is illus-
trated in Fig. 12 wherein p 2 indicates a cyl- S5
inder in which is contained a liquid and
which is placed in an outlet pipe of the heat-
ing pump e. The cylinder p 2 is connected
through pipe p 3 with a flexible tube, for in-
stance of caoutchouc, and cased in a metal 90
spring p 4 placed in a metal tube p s con-
sisting of an upper and lower part ; the last
one placed telescopically around the first.
By means of screw p a the casing p s of the
flexible tube p* can be lengthened or short- 95
ened. p'' is a steam valve provided with a
rod p s which goes through the upper cover
of p*. When the fluid in p 2 is heated by
the water passing through the outlet pipe of
the pump e, the fluid of p- expands and 100
lengthens the flexible casing p* until it
reaches the lower end of the rod p s and closes
the steam valve p 7 . The inlet of steam in
the outlet pipe of the pump e is then stopped
and the rise in temperature is discontinued. 105
By lengthening or shortening of the casing
p 5 by means of the screw p a it is possible to
stop the inlet of steam at any desired tem-
perature of the water.

When the valves i of one or more cham- 110
bers are opened, the water contained therein
is constantly drawn through the pump e and
back into the same chambers by way of the
collecting pipes, and on its way the water
is heated by the addition of steam as above 115
described. The automatic opening and clos-
ing of the valves i is effected in the follow-
ing way : -The shaft R 1 of the worm wheel
L which is set in motion by the worm K,
operated by the shaft of the circulating 120
pump C is extended out and supports a bev-
eled gear wheel S which transmits its mo-
tion to the beveled gear wheel S 1 . On the
same shaft as S 1 is fastened a common gear
wheel S 2 which drives another gear wheel S 3 125
and on the shaft carrying the latter wheel
S 3 is fastened a sprocket wheel T carrying
a Gall's chain TJ. The ratio of gearings are
chosen so that the chain advances a dis-
tance equal to the length of one of the cham- 130

1,088,921

bers, during each period of the action of
the pump. Two of the chain links are pro-
vided each with a projecting pin V strik-
ing the arms X of wheels fastened at the
5 end of the spindles of the valves i. When
one of the pins V passes an arm X the cor-
responding wheel is by this arrangement
caused to make a revolution of 90 and, as
the upper end of the pipe Y incasing the
valves i is provided with two grooves placed
diametrically opposite one another, while
the valve stem is provided with a projection
X 1 resting on the upper end of Y, a turn of
90 of the valve stem will either open or

15 close the valve i.

Fig. 7 shows incasing pipe Y, turning
wheel X and pin X 1 , while X 2 is a plate
having a hole for the passage of the valve
stem but otherwise separating the upper and

20 the lower water passages. X 3 is another
plate serving as a guide for the valve stem.
The full lines show the valves closed, while
the dotted lines show the valves in their
open position. When the first of the strik-

25 ing pins V strikes an arm of the wheel X
belonging to a closed set of valves i, the said
pin will turn the valve stem 90 thereby open-
ing the set of valves, which will rest open un-
til the wheel of this valve is hit by the second

30 pin, the valve stem being thereby again turned
90 and the valves consequently closed.

Supposing the distance between the pins
is equal to the width of one chamber, each
chamber in succession will stay in connec-

35 tion with the pipe system during one acting
period of the pump C, while all the other
chambers are disconnected from the pipe
system. If the distance between the pins
equals the width of two or more chambers,

40 a corresponding number of chambers will be
in communication with the pipe system, and
their contents of heating medium will be
drawn through the pum'p e and their tem-
perature kept up to the standard by action

45 of the regulator g. This group of heated
chambers, wherein is contained fluid of maxi-
mum temperature, will be advanced one
chamber for each period of action of the
pump, i. e., each time the pump is put in

50 operation it will operate to cause that por-
tion of the heating medium which is of
maximum temperature to be transferred
from one chamber, or from the first of a
group of chambei-s, to the next chamber.

55 It will be understood, that the devices
just described and illustrated on the accom-
panying drawings by way of example, may
be modified in numerous manners, without
departing from the principle underlying

60 this invention.

What I claim as my invention, and desire
to secure by Letters Patent, is~ ;

1. An apparatus for pasteurizing beer and
other bottled liquids, comprising a number

65 of fluid containing compartments connected

together for circulation of their fluid con-
tents through all of the chambers, a circu-
lating pump for circulating the fluid there-
through seriatim, outlet and inlet pipes in
connection with each compartment, valves in 70
said pipes, and a pump adapted to circulate
fluid through said pipes and the compart-
ments in open communication therewith,
whereby a secondary circulation independ-
ent of the first circulation can take place 75
through a limited number of the conipart-
ments, means for heating the fluid circulated
by said second-named pump, and means for
automatically opening and closing said
valves controlling said outlet and inlet pipes, go
through which said secondary circulation
occurs, said means being controlled by said
first named pump.

2. An apparatus for pasteurizing beer and
other bottled liquids comprising a number of 35
fluid - containing compartments connected
together in series for circulation of their
fluid contents, means for separately heating
the fluid in each of said compartments,
means for producing a circulation of the 90
fluid contents of said compartments through-
out the series, and means for automatically
stopping the circulation of the water after a
certain period of operation of said circulat-
ing means. 95

3. An apparatus for pasteurizing beer and
other bottled liquids comprising a continu-
ous series of intercommunicating chambers,
through which a heat transmitting medium

is adapted to be circulated, a pump inserted 100
in the circuit for producing a circulation of
said transmitting medium, valves for ad-
mitting an independent heating medium
through each compartment, means for auto-
matically opening and closing said valves, 105
and means for automatically stopping the
circulation of the heat transmitting medium
after a certain pumping period.

4. An apparatus for pasteurizing beer
and other bottled liquids comprising a con- no
tinuous series of intercommunicating com-
partments, through which a heat transmit-
ting medium is adapted to be circulated, a
pump inserted in the circuit for producing

a circulation of said transmitting medium, 115
valves for admitting an independent heat-
ing medium through each compartment, and
means for automatically opening and closing
said valves under the influence of the said
circulating pump. 120

5. An apparatus for pasteurizing beer or
the like comprising a continuous series of in-
tercommunicating compartments, through
which a heat transmitting medium is adapt-
ed to be circulated, a pump inserted in the 125
circuit for producing a circulation of said
transmitting medium, valves for admitting

an independent heating medium through
each compartment, means for automatically
opening and closing said valves, said means 130

1,088,021

being controlled by the circulating pump,
and means for automatically starting the
action of the heat source, when the tempera-
ture of the heat transmitting medium pass-
5 ing through the pipe system has sunk to a
certain limit, and setting it out of action,
when the temperature of this medium has
reached a certain limit.

6. An apparatus for pasteurizing beer and
10 other bottled liquids comprising a number of

fluid - containing compartments connected
together in series for circulation of their
fluid contents, valves for separately control-
ling the admission of heating fluid to each of

15 said compartments, means for producing a
circulation of the fluid contents of said com-
partments throughout the series, and means
for automatically opening and closing said
valves, said means comprising a chain or the

20 like, set in motion by the circulating means
and effecting the opening and closing of the
heating valves.

7. An apparatus for pasteurizing beer and
other bottled liquids comprising a continu-

25 ous series of intercommunicating chambers,
through which a heat transmitting medium
is adapted to be circulated, a pump inserted
in the circuit for producing a circulation of
said transmitting medium, valved means for

3( * admitting an independent heating medium
through each compartment, means for auto-
matically opening and closing said valves,
and means for automatically stopping the
circulation of the heat transmitting medium

35 after a certain pumping period, said means
comprising a chain or the like, set in motion
by the circulating pump and effecting the
opening and closing of the heating valves.

8. An apparatus for pasteurizing beer and
other bottled liquids comprising a number 40
of fluid-containing compartments connected
together in series for circulation of their
fluid contents, means for separately heating
the fluid in each of said compartments,
means for producing a circulation of the 45
fluid contents of said compartments through-
out the series, said means comprising a belt-
driven pump, fast and loose pulleys, a driv-
ing belt and means for automatically shift-
ing the said belt from the fixed pulley to the 50
loose pulley thereby stopping the pump
after a certain period of action.

9. An apparatus for pasteurizing beer
and other bottled liquids comprising a con-
tinuous series of intercommunicating cham- 55
bers, through which a heat transmitting
medium is adapted to be circulated, means
for setting said heat transmitting medium

in motion, said means comprising a belt-
driven pump, fast and loose pulleys, a driv- eo
ing belt, and means for automatically shift-
ing said belt from the fixed pulley to the
loose pulley, thereby stopping the pump
after a certain period of action, valved heat-
ing means in said compartments, and means 65
for automatically opening and closing the
heating valves.

In witness whereof, I have hereunto
signed my name in the presence of two sub-
scribing witnesses.

NIELS FREDERIK NISSEN.

Witnesses :

JULIUS LEHMANN,
F. SODEMANN.

Coplet of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

Commissioner of Patents,

* r- zr

i, O O

J. H. BECKMAN.

PASTEORIZING APPARATUS.

APPLICATION FILED FEB. 28, 1912.

1,098,551.

Patented June 2, 1914.

2 SHEETS-SHEET I.

COLUMBIA PLANOOHAPH CO.. * A.1HINOTON. D. C.

J. H. BECKMAN.
PASTEDRIZING APPARATUS.

APPLICATION TILED FEB. 28, 1912.

1,098,551.

Patented June 2, 1914.

2 SHEETS-SHEET 2.
Sf

UNITED STATES PATENT OFFICE.

JACOB H. BECKMAN, OF SEATTLE, WASHINGTON.
PASTEURIZING APPARATUS.

1,098,551.

Specification of Letters Patent. Patented June 2, 1914.

Application filed February 28,. 1912. Serial No. 680,534.

To all whom it may concern:

Be it known that I, JACOB H. BECKMAN, a
citizen of the United States of America, and
a resident of the city of Seattle, in the county
5 of King and State of Washington, have in-
vented certain new and useful Improvements
in Pasteurizing Apparatus, of which the
following is a specification.

My invention relates to improvements in

10 apparatus particularly adapted for pasteur-
izing or sterilizing beer and other liquid
products which are to be preserved in bottles
cans or other form of receptacles, whereby
such products may be subjected to successive

15 baths of different temperature, and has for

one of its objects to provide apparatus of

this character in which the products can be

uniformly treated.

A further object resides in the provision of

20 novel holding devices for the receptacles or
bottles which are operated to cause the fluid
to be agitated or to flow lengthwise of the
receptacles.

A further object resides in the provision

25 of mechanism conveying and operating the
receptacle holders in a novel manner.

Referring to the accompanying drawings,
wherein I have illustrated my apparatus
adapted particularly for treating beer: Fig-

30 ure 1 is a view of my invention in side eleva-
tion with portions broken away. Fig. 2 is
a view of the same in end elevation with por-
tions broken away. Fig. 3 is a horizontal
section on line 33 of "Fig. 1, parts being

35 broken away. Fig. 4 is a fragmentary sec-
tion illustrating one of the holders in con-
junction with the feeding device, and Fig.
5 is a detail of the holder partly in longi-
tudinal section.

40 Referring to the drawings by numerals
of reference 7, 8 and 9 indicate attemperat-
ing, pasteurizing and cooling tanks respec-
tively, the same being adapted to hold water
and being equipped with well known mech-

45 anism as shown in Patent No. 701,622 for
creating and maintaining such fluid at the
desired temperature to effect the heating of
the products to be treated with a subsequent
cooling thereof, prior to their delivery from

50 tank 9, in a gradual manner. These tanks
are substantially U-shaped, the several legs
being designated by the numerals 10, 11, 12,
13, 14 and 15 respectively. The opposite
legs of adjacent tanks are connected at their

55 upper end portions by closed sections 17 and

18, thereby providing a continuous conduit
between legs 10 and 15.

Reference numeral 4 indicates a conveyer
comprising spaced endless chains having a
portion of their lengths guided by direction 60
wheels 1 and 2 in tanks 7, 8 and 9. Exte-
riorly of these tanks said conveyer takes over
direction wheels 3 journaled in suitable
stands 5 of main supporting frame 6, di-
rectly over the legs 10 and 15. 66

Reference numeral 20 indicates a delivery
chute arranged above leg 15 at the upwardly
moving side of conveyer 4 and extending to
an endless conveyer 21, through the medium
of which latter the treated receptacles can be 70
removed to any desired point, as is well un-
derstood.

Above leg 10 I provide' a feeding platform
30, at the forward end of which is an ad-
justable section 31 which in the operation 75
of the machine is adapted to be adjusted to
an inclined position, as shown in Fig. 4, so
that the bottles can slide down the same by
gravity into the holders 32 on conveyer 4.

Platform section 31 is pivoted in a bracket 80
extension 33 of platform 30 and provided
with a handle 34 with which it can be raised
or lowered.

Holders 32 which are cylindrical in form
and perforated so that the water can have 85
free access to the contained bottles, are pro-
vided with longitudinal seats 35 whose in-
ner end portions are contracted and com-
municate with a hollow hub part 36.

Holders 32 are rotatably mounted in per- 90
forated cylindrical supports 37, the same
having shafts 38 journaled in and project-
ing through the end walls of the latter and
provided with sprocket wheels 39, adapted
for engagement with sprocket chains 40. 95

Reference numeral 41 indicates lugs pro-
vided on supports 37 and apertured to
loosely receive rods 42, which rods extend
between and are connected in a suitable man-
ner with the spaced component chains of 100
conveyer 4.

Chains 40 are guided, as by direction
sheaves 43. within tanks 7, 8 and 9 at the side
of the path of conveyer 4 for engagement
with sprocket wheels 39 of holders 32 to 106
rotate the latter and thereby so agitate the
contents of the bottle as to obtain a more
uniform and thorough subjection thereof to
the submerging medium or agent. From
legs 10 and 15 chains 40 extend upwardly to 110

1,102,486.

0. E. FELT.

PASTEURIZING MACHINE.

APPLICATION FILED JAN. 11, 1908.

Patented July 7, 1914

4 SHEETS-SHEET 1.

^ ^ cj&u&n&r.

< XG, y^^

SUING TON.. O. C.

C. E. FELT.
PASTEURIZING MACHINE.

APPLICATION PILED JAH. 11, 1908.

Patented July 7, 1914.

4 SHEETS-SHEET 2.

(UG>

THE NOHHIS PETERS CO.. PHOTO4.ITHO.. WASHINGTON. D. C

1,103,486.

C. E. FELT.
PASTEURIZING MACHINE.

APPLICATION FILED JAH. 11, 1908.

Patented July 7, 1914.

4 SHEETS-SHEET 3.

SHINGTON. D C

1,102,486.

0. E. FELT.

PASTEURIZING MACHINE.
APPLICATION FILED JAH. 11, 1908.

Patented July 7, 1914.

4 SHEETS-SHEET*.

Jfl,

Vj-

'Ml/&3&^<s>.<

UNITED STATES PATENT OFFICE.

CHARLES E. FELT, OF CHICAGO, ILLINOIS.
PASTEUBIZING-MACHINE.

1,102,486.

Specification of Letters Patent. Patented July 7, 1914.

Application filed January 11, 1908. Serial No. 410,354.

To all wfi om it may concern :

Be it known that I. CHARLES E. FELT, a
citizen of the United States, residing at Chi-
cago, in the county of Cook and State of
6 Illinois, have invented certain new and use-
ful Improvements in Pasteurizing-Machines,
of which the following is a full, clear, and
exact specification.

This invention relates to machines for

10 pasteurizing beer and other substances by
submitting the same first to gradually in-
creasing and then to gradually decreasing
degrees of temperature, and the invention
has for its primary object to provide an im-

15 proved, simple and efficient form of ma-
chine for accomplishing this result.

Another object of the invention is to me-
chanically agitate the material being pas-
teurized during the pasteurizing operation

20 so that a more perfect or uniform tempera-
ture throughout the contents of each bottle
or receptacle will be maintained irrespective
of the shape of the receptacle.
A still further object of the invention is

25 to subject all bottles or other receptacles
containing the material to be pasteurized,
such as beer and other liquors or beverages
that have been charged with gas. to succes-
sive inverting actions whereby the carbonic

30 acid gas or other gas will be thoroughly
commingled with the contents of the bot-
tle during the pasteurizing process, and will
be less liable to escape under the high tem-
perature to which it is subjected.

35 With a view to the attainment of these ends
and the accomplishment of certain other ob-
jects which will hereinafter appear, the in-
vention consists in the features of novelty
which will now be described, reference be-

40 ing had to the accompanying drawings
showing a machine embodying the inven-
tion, and in which drawings

Figure 1 is a vertical longitudinal sec-
tional view of the inlet end of the machine ;

45 Fig. 2 is a similar view of the discharge
end; Fig. 3 is an end elevation of the dis-
charge end of the machine; Fig. 4 is a de-
tail perspective view of one of the bottle
crates; Fig. 5 is a cross-section thereof; Fig.

50 6 is a diagrammatic plan view of the ma-
chine, showing the crates passing through
the machine; Fig. 7 is a diagrammatic end
elevation of the inlet end of the spiral, show-
ing its relation to one of the carriers; and

55 Fig. 8 is a similar view of the discharge end
of the spiral.

According to this invention, the bottle or
other receptacle or object to be pasteurized
is forced successively into a plurality of pas-
teurizing chambers which may contain a 60
pasteurizing fluid graded in temperature,
and when in each chamber is carried in a
direction cross-wise of its general line of
travel from the inlet to the outlet end of the
machine. The particular means for accom- 55
plishing this prolonged travel embodies
among other elements a series of inclined
guides, and a series of ways on which the
crates or receptacles for carrying the bot-
tles slide, the ways and guides having a 70
movement one relatively to the other. By
this means a helical movement is imparted
to the crates or carriers during their pas-
sage.

The numeral 1 indicates a tank which is 75
divided transversely into a plurality of com-
partments. 2, 3 and 4, by means of a suitable
number of partitions, 5 6, and these com-
partments may be supplied with a pasteuriz-
ing fluid, such as water, graded in tempera- go
ture from cold to hot and hot to cold, com-
mencing with the compartment 2, which
may be regarded as the initial compartment,
where the objects to be pasteurized are in-
troduced. This tank is provided with a 85
horizontal shaft 7, upon which is secured a
number of spider arms, 8, 9, 10, 11, 12, 13
and 14, all arranged to revolve with the
shaft 7, within the tank 1. and at the inlet
end of the machine the shaft is provided 90
with a spider 15 outside the tank, while at
the outlet end it is provided with a spider
16 arranged outside the tank and having
also at this end. if desired, suitable means
of compelling its rotation, such for example 95
as a worm wheel 17 which is engaged by a
worm 18 on a driving shaft 19.

In Fig. 3 of the drawing is presented an
end view of one of the spiders. It is, in
fact, the outside spider 16. but as these 100
spiders are counterparts of one another, this
single view will suffice as an illustration for
them all, and they will be seen to consist
of a plurality of spokes radiating from a
central hub secured to the shaft, and at the 105
outer end of each spoke are mounted two
horizontal guide rails in the form of chan-
neled bars 20 -21, the bar 20 on one spoke
facing the bar 21 on the adjacent spoke so
that the channeled bars on adjacent spokes no
constitute a guide way for supporting and
guiding the edge of a crate which carries

1,102,486

the bottles 22 containing the material to
be pasteurized. The form of this crate is
shown in Figs. 4 and 5 of the drawing, and
while its particular construction is not ma-
5 terial, it preferably consists of an apertured
plate 23 having passages 24 of sufficient
diameter to receive the body of the bottle,
and below this plate 23 is suspended by
hangers 25 a similar but smaller plate 20

10 having similar passages 27 for receiving
the necks of the bottles, the projecting edges
of the plate 23 being introduced into the
channels of the bars 20 21, as shown in
Fig. 3. All of the spiders being rigidly

15 fixed on the shaft 7 with relation to each
other and the guide-ways 20 21 carried by
them, although separate and distinct from
one another, as shown in Figs. 1 and 2, are
nevertheless thus maintained in accurate

20 alinenient with one another, so that the crate
may slide from the guide- ways on one spider
into the guide-ways on the next, and so on
from the inlet to the outlet of the machine,
assuming that the crate is given a propel-

25 ling force at a time when its transit from
one spider to another would not bring it
into collision with any of the various parti-
tions of the tank or pasteurizing compart-
ments. The crate is given this propelling

30 force by the action of a spiral or series of
inclines secured to the tank in conjunction
with the rotary motion of the crate induced
by its revolution with the shaft 7. These in-
clines are preferably in the form of a con-

35 tinuous spiral, one extremity 28 of which
projects from the inlet end of the tank up-
wardly and over the circular line of travel
of the various guide-ways 2021 carried on
the first outside spider 15, and its end is so

40 positioned that when a crate is placed on
one of these guide-ways and the spider ro-
tated, a projection or lug 29 standing at the
lower edge of the plate 23, or other suitable
position on the crate, will come into engage-

45 ment with the inner or forward face of this
projecting end 28 of the spiral, and as bet-
ter shown in Fig. 6, the spiral being so
formed and curved in a downward and for-
ward direction as to pass over the end wall

50 and down into the compartment 2 of the
tank, the crate will be forced along the first
pair of ways 20 -21 on the first spider 15,
and will be eventually pushed on to the
diametrically opposite ways 20 21 of the

55 next spider 8, which, by its rotary action,
will carry the crate in a direction cross-
wise of the general line of travel of the
crate from inlet to outlet, and thereby pro-
long the stay of the crate within the first

60 compartment. From the lower end of the
protruding portion 28 of the smral, the
spiral continues as an Archimedean screw,
always encompassing the circular line of
tray el of the ways 2021, and varying its

65 flights or degrees of incline according to

, * -,K , ,;

whether it be desired to increase or decrease
the speed of the forward travel of the crate
with respect to its rotary or lateral travel.
Thus it will be seen that where the spiral
or incline first enters the end of the tank on 70
the left, as shown at 30, its degree of in-
clination is very slight, so that after the
crate is once over the end wall, its travel
lengthwise on the guide-ways on the spider
8 will be very slight until it begins to rise 75
out of the tank, when the spiral or incline
increases its angle, as shown at 31, to carry
the crate farther along and beyond the end
wall .32, which is part of a hood 33 ar-
ranged over the tank 1 for confining the 80
steam or vapors rising from the pasteuriz-
ing fluid and for maintaining the tempera-
ture of such fluid. From here on the spiral
curves upwardly and then downwardly, as
shown at 34, to carry the crate over and 85
beyond the partition 5, whence the inclina-
tion of the spiral is again decreased, as
shown at 35, to keep the crate within the
tank or compartment 3 as long as possible,
the incline from the lower end of 35 being 90
increased as the spiral rises, as shown at 36,
to pass beyond another partition 37, which
is intended to separate the vapors and steam
arising from the main body of the compart-
ment 3 and the compartment 2, so that the 95
required difference in temperatures between
these two compartments may be maintained.
From the compartment 3 the spiral passes
into a plane at right angles to the axis of
revolution of the crates as shown at 88, so 100
that the duration of the stay of the crate
in the compartment 3 may be prolonged as
far as is necessary, and from the flight 38
the spiral again assumes proper degrees of
inclination, as shown at 39 to carry the crate 105
i-yond another partition 40 depending from
the head 33, near the end of the compart-
ment 3. which is employed for the purpose
of maintaining the required difference in
temperature between the compartment 3 no
above the water, and that of the compart-
ment 4 above the water.

The flight 39 of the spiral carries the
crate within the reach of the guides mounted
upon the spider 12, and the flight 41 carries 115
it from the guides of the spider 12 over the
end wall 6 and down into the compartment
4. between the end wall and the end wall
42 of the hood 33, and from here a flight 43
carries the crate on to the guides of the end 120
spider 14, whence it is delivered to the
guide-ways of the final or delivery spider
16 by a flight 44, which, like the flight 38.
is arranged in a plane substantially at right
angles to the axis of revolution of the crates 125
so as to avoid a sudden discharge of the
crates from the guide ways of the final
spider, this right angle flight 44 terminat-
ing at its upper end in an outward inclina-
tion 45, as better shown in Fig. 6, which is 130

1,102,486

just sufficient to push the crates fairly upon
the guide-ways of the spider 16, whence they
may be removed by hand.

The water or pasteurizing fluid contained
5 in the tank 1 may, of course, be heated by
the usual or any suitable means not neces-
sary to illustrate for maintaining the re-
quired difference in temperatures between
the compartments 2, 3 and 4, or any other

10 number of such compartments. The water
or liquid in the compartment 4 should be
cool for the purpose of cooling off the pas-
teurized material before leaving the ma-
chine, but this water necessarily becomes

15 overheated by the hot material coming from
the hottest compartment 3, arid conse-
quently, means must be provided for keep-
ing its temperature down. On the other
hand the water or pasteurizing fluid of the

20 compartment 2, which is required to be
warm, so as to give the material as it first
enters its initial heating, necessarily be-
comes overchilled by contact with the beer
or other material to be pasteurized, which

25 usually enters the machine directly from the
refrigerator. Hence provision must be
made for compensating for this loss of heat
in the compartment 2. In order that the
surplus of heat occurring in the final com-

30 partment 4 may be utilized for counter-
acting the loss of heat in the compartment 2,
and the loss of heat in the compartment 2
may be utilized for counteracting the in-
creasing heat in the compartment 4, these

35 two compartments are placed in communi-
cation by suitable circulating passages, the
water being taken from the coldest part of
the compartment 2 by means of a pipe 46
and conducted to the hottest part of the

40 compartment 4, the ends of the pipe prefer-
ably entering both compartments at the
upper part, entering the compartment 2 at
the upper and outer end, but entering the
compartment 4 at the upper and inner end,

45 it being understood that the water in com-
partment 2 will be coldest where it first
comes in contact with the refrigerated bot-
tles. If desired, a circulating pump 47 may
be introduced in the pipe 46 for inducing

50 circulation. It is of course obvious that the
bottles 22 thus resting freely in the aper-
tures 24 would drop out of the carrier or
crate when the latter is inverted in passing
down into the pasteurizing compartments

55 unless some special means be employed for
holding them in. In order that the work
of the attendant in removing the bottles
may not have to be multiplied by having to
release any special fastening devices for

60 thus retaining the bottles, it is preferable to
have the retaining means form a part of the
pasteurizing machine itself as counter-
distinct from the crate or carrier. To that
end, a series of slats or grates 48 40 are

65 mounted upon the spokes of the spiders in

such a position that one of these slats or
grates will be directly over each row of
bottles, and all of the slats or grates for
every pair of arms or spokes are in line,
that is to say, the four slats or grates car- 70
ried by one pair of arms or spokes are di-
rectly in line respectively with the four car-
ried by the corresponding pair of arms or
spokes of the next spider, and so on through-
out the length of the machine. The two 75
grates or slats 48 are carried by transversely
extending arms or brackets 50 projecting
from one of the guide-ways or channel-bars
20 21, while the other two slats or grates
49 are carried by a similar bracket 51 on 80
the other one of the guide-ways or channel-
bars 20 21.

With the machine thus constructed and
operated, it will be seen that the bottles
while passing through the machine and re- 85
volving with the various spiders, are repeat-
edly inverted and the contents thereof con-
tinually agitated while being pasteurized,
while it is also thoroughly commingled with
the carbonic acid or other gas with which 90
the contents may be charged, and conse-
quently the gas will be less liable to escape
under the high temperature to which the
contents is subjected in the pasteurizing
operation, and by this constant agitation of 95
the contents it will be seen that although
the bottles may be of irregular shape and
consequently more readily penetrated by
the heat at one point than at another, thus
making the contents at one point hotter than 100
at another, the heating will nevertheless be
uniform because of the continual stirring or
changing of position of the contents in the
bottles.

In order that the invention might be un- 105
derstood by those skilled in the art, the de-
tails of an exemplification thereof have been
thus specifically described, but

What I claim as new and desire to secure
by Letters Patent is: no

1. In a machine of the class described, the
combination of a receptacle with upwardly
extending partitions forming a plurality of
compartments, a hood with depending parti-
tions disposed intermediate the other par- 115
titions forming compartments therein, said
partitions extending below the upper edges

of said other partitions to form a fluid seal
for said compartments, a spiral guide ex-
tending lengthwise of the receptacle through 120
the compartments, a carrier naving means
to engage said guide, and means to rotate
said carrier.

2. In a pasteurizer the combination of a
pasteurizing compartment, a cover therefor 125
provided with depending partitions, a spiral
arranged within said compartment, and ex-
tending between said partitions and the end
walls of said compartment, a carrier for
carrying the object to be pasteurized through 130

1,103,486

said compartment, having means for en-
gagement with said spiral, a guide-way en-
gaging said carrier extending lengthwise
of the axis of the spiral, and means for mov-
5 ing said guide-way and carrier in a direc-
tion transverse to the axis of the spiral.

3. In a pasteurizer the combination of a
pasteurizing compartment, a spiral arranged
contiguous thereto, a cover for said com-

10 partment provided with partitions depend-
ing on either side of each end wall thereof,
a series of guide-ways, a plurality of car-
riers for holding the objects to be pasteur-
ized, said carriers being arranged on said

15 guide- ways and provided with means for
engagement with said spiral, and means for
revolving said guide-ways in a plane trans-
verse to the axis of the spiral.

4. In a pasteurizer the combination of the
20 pasteurizer receptacle having a plurality of

partitions forming a succession of pasteuriz-
ing compartments, a spiral arranged contig-
uous to said compartments, a cover for said
pasteurizer provided with partitions de-

26 pending therefrom on each side of each par-
tition, a carrier having means for engage-
ment with said spiral for carrying the ob-
ject to be pasteurized, a guide-way for said
carrier divided into a plurality of alined

30 sections arranged in said compartments re-
spectively, and means for moving the sec-
tions of said guide-way in a direction trans-
verse to the axis of the spiral.

5. In a pasteurizer the combination of a
S3 succession of pasteurizing compartments

having partition walls dividing them from
each other, a spiral arranged in said suc-
cession of compartments and having its con-
volutions so disposed as to pass over said

40 partitions at one or more points, the convo-
lutions at other points being substantially
without inclination lengthwise of the spiral,
a cover for the pasteurizer having partitions
depending therefrom adjacent the first said

45 partitions, a carrier for the object to be pas-
teurized having means for engagement with
said spiral, and means for moving the car-
rier in a direction transverse to the axis of
the spiral.

30 6. In a pasteurizer the combination of a
pasteurizing compartment provided with a
coyer for retaining the vapors therein, a
spiral arranged contiguous thereto, a carrier

movably engaging said spiral, means for
moving said carrier in a direction transverse 55
to the axis of the spiral whereby the carrier
will be advanced lengthwise of the axis of
the spiral, and means arranged contiguous
to the line of movement of the carrier for
holding the object to be pasteurized against 60
dislodgment from the carrier.

7. In a pasteurizer the combination of a
pasteurizing compartment provided with a
vapor-retaining cover, a spiral arranged
contiguous thereto, a carrier movably en- 65
gaging said spiral, a guide-way also mov-
ably engaging said carrier, means for mov-
ing said guideway in a direction transverse

to the axis of the spiral, and means extend-
ing lengthwise of the spiral but moving 70
with said guide-way and arranged contig-
uous to the carrier for holding the object to
be pasteurized against dislodgment from
the carrier.

8. In a pasteurizer, the combination of a 75
pasteurizing compartment having a hood,

a spiral arranged contiguous thereto, a
guideway movable with respect to said spiral
in a direction transverse to the axis of the
spiral, a carrier movably engaging said 80
spiral and said guideway, means for mov-
ing said guideway, and a grate extending
lengthwise of the spiral contiguous to the car-
rier and movable with said guideway for
preventing the object to be pasteurized from 85
falling out of the carrier.

9. In a pasteurizer the combination of a
pasteurizing compartment, a vapor-holding
hood therefor, a spiral arranged contiguous
thereto, a guide-way revoluble within the 90
spiral and compartment, and a carrier for
the object to be pasteurized adapted to move

on said guide-way and having means for en-
gagement with said spiral whereby the re-
volving motion of the guide-way will cause 95
the carrier to move lengthwise of the axis of
the spiral.

In testimony whereof I have signed my
name to this specification, in the presence
of two subscribing witnesses, on this 9th
day of January, A. D. 1908.

CHARLES E. FELT.

Witnesses :

CHARLES H. SEEM,
J. H. JOCHTTM, Jr.

100

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

1,104,716.

G. M. S. TAIT.
PASTEURIZING APPARATUS.

APPLIOATIOH FILED MAS. 24, 1914.

Patented July 21, 1914.

.; SHEETS-SHEEX 1.

ATTORNEYS

1,104,716.

G. M. S. TAIT.

PASTEURIZING APPAEATDS.

APPLICATION FILED MAR. 24, 1914.

Patented Jciy 21, 1914.

3 SHEETS-SHEET 2.

1,104,716.

G. M. S. TAIT.
PASTEURIZING APPARATUS.

APPLICATION TILED MAE. 24, 1914.

Patented July 21, 1914

3 SHEETS-SHEET 3.

INVENTOR

Godfrey <J&. 3. ZtazZ>.

ATTORNEY^

UNITED STATES PATENT OFFICE.

GODFREY M. B. TAIT, OF WASHINGTON, DISTRICT OF COLUMBIA.
PASTEURIZING APPARATUS.

1,104,716.

Specification of Letters Patent. Patented July 21, 1914.

Application filed March 24, 1914. Serial No. 826,931.

To all whom it may concern :

Be it known that I, GODFREY M. S. TAIT,
a subject of Great Britain, and a resident
of Washington, in the District of Columbia,
5 have invented certain new and useful Im-
provements in Pasteurizing Apparatus, of
which the following is a specification.

This invention relates to hot air insulated
pasteurizing apparatus intended particu-

10 larly for the pasteurization of bottled milk
and other liquids; "and it comprises such a
pasteurizing apparatus having an outer cas-
ing of insulating material and having with-
in said outer casing an angular carrier or

15 conveyer together with means for moving
said conveyer, and thermostatically con-
trolled heating means for heating the air
in said apparatus, and maintaining such air
and the contents of the apparatus at the

20 pasteurization temperature, said annular
carrier having thereon bottle-receiving com-
partments open or perforate at their tops
and bottoms and open at their outer ends
but closed at their sides and inner ends and

25 arranged so that said side walls form verti-
cal partitions dividing the space above said
annular carrier into a cellular structure hav-
ing a plurality of vertical sections or divi-
sions separated from each other, and said

30 outer walls or casing of the apparatus hav-
ing therein suitably arranged doors or
openings for gaining access to the various
layers of open ended compartments or re-
ceptacles; more specifically, and in its pre-
35 ferred form, the invention comprises such
an apparatus in which the lower portion of
the annular carrier is provided with perfo-
rations or otherwise constructed to permit
circulation around or through the same ; and

40 the tops arid bottoms of the open ended com-
partments of the cellular structure of the ap-
paratus are also provided with perforations
or cut away to permit circulation there-
through, means being provided for circulat-

45 ing air at the desired temperature through
said carrier and compartments for main-
taining the same at -the desired pasteuriza-
tion temperature; it also comprises, and
more specifically, such an apparatus in

60 which the compartments of the cellular
structure are separate sectionc, each section
comprising a separate receptacle having im-
perforate side and rear walls, but perforate
or open or cut-away tops and bottoms, said

^5 sections being built up or superposed in
tiers, and with said tiers being arranged to

form a continuous sectional structure on
said carrier, whereby the number of sec-
tions may be increased or decreased and
individual sections replaced or removed as ao
may be desired.

It further comprises a sectional pasteur-
izing apparatus built up of annular super-
posed sections which may be added to and
the apparatus as a whole enlarged as de- 65
sired; and it further comprises certain
novel features of construction and arrange-
ment of parts; all as more fully herein-
after set forth and as claimed.

In my prior application Serial No. 70
781033, filed July 28, 1913, I have described
a process of pasteurizing milk and similar
liquids which comprises preheating the raw
or unpasteurized milk, bottling the pre-
heated milk in bottles themselves also pre- 75
heated, particularly the bottles which are
still in a highly heated condition from the
washing and scalding operation, and main-
taining the bottled milk in its heated condi-
tion at the temperature necessary for pas- go
teurization until the pasteurization process
has been substantially completed, the heat
necessary for pasteurization being supplied
primarily by the heat of the bottles and of
the preheated milk, and the bottled milk 35
being maintained in a hot air insulated ap-
paratus similar in nature to a .fireless cooker
so that the heat of the bottled milk is con-
served, and the milk is kept from cooling by
the heat insulating properties of the fireless 90
cooker apparatus, a small amount of heat
being supplied to this apparatus if necessary
and thermostatically controlled jn order to
maintain the necessary temperature for
pasteurization. 95

The apparatus of the present invention is
intended primarily for the pasteurization of
bottled milk in the manner just described,
and more fully described in my prior appli-
cation above referred to. It will be under- 100
stood that this apparatus is adapted for
other uses, and that other liquids than milk
can be similarly pasteurized, but in describ-
ing the present invention, and the embodi-
ments of it illustrated on the accompanying 105
drawings, its use in the pasteurization of
milk will be more particularly described.

The invention will now be described more
in detail in connection with the accompany-
ing drawings illustrative of certain embodi- no
ments thereof. It will be understood that
the invention is illustrated by, but not lim-

1,104,716

ited to, these embodiments shown and de-
scribed.

In the accompanying drawing, Figure 1 is

a central vertical section of one embodiment

5 of the invention; Fig. 2 is a detail view of

a portion of the carrier and casing; Fig. 3

is a detail view of the carrier; Fig. 4 is a

partial horizontal section taken on the line

4 4 of Fig. 1 ; Fig. 5 is a detail view show-

10 ing the thermostatically controlled valve for

controlling the supply of heating fluid ; Fig.

6 is a perspective of the apparatus as a whole
with part of the casing broken away ; Fig. 7
is an elevation of the apparatus as a whole ;

15 Fig. 8 is a perspective of the sectional re-
ceptacles or compartments ; Fig. 9 is a hori-
zontal sectional view taken on the. line 9 9,
Fig. 8; Fig. 10 is a vertical sectional
view taken on the line 10 10, Fig. 9. Fig.

20 11 shows a cover or shelf for the receptacles
or compartments ; and Fig. 12 shows a modi-
fied cover or shelf. .

The apparatus illustrated in the accom-
panying drawings is made up of an outer

25 sheet metal frame-work 1 covered both on
its sides and top by heat insulating material
2 such as asbestos or other suitable material,
the apparatus as a whole being supported on
a suitable foundation 3 and having a floor 4

30 of cement or other suitable material. In-
side the insulated casing is an annular plate
5 on which is mounted the rotating carrier

7 which as shown is made up of the inner
cylindrical vertical wall 6 and the annular

35 floor 8 supported by suitable trucks or rollers
9 on the annular plate 5. At the inner edge
of the plate 5 are vertical angle braces 10
carrying guide trucks or rollers 11 for guid-
ing the rotating carrier. At the outer edge

10 of the carrier, and on the bottom of the
annular plate 5 is shown an annular rack 12
engaged by a suitable gear wheel 13 by
means of which the carrier is rotated. This
gear wheel is in turn operated by suitable

45 mechanism which as shown is made up of

a worm gear 14 driven by a worm 15 which

in turn is driven by a suitable pulley 16 or

other source' of power.

It will be understood that while I have

50 illustrated and described one particular
mechanism for rotating the carrier, yet dif-
ferent kinds of driving mechanism can be
used for this purpose.

As shown in Figs. 1 and 2 a horizontal
' partition 20 divides the space within the cy-
lindrical wall 6, this partition being further
supported by the braces 21 attached by
brackets 22 to the lower portion of the an-
ailar carrier. A fan 23 is mounted in a
central opening in said partition and is
guided by suitable spider supports 24 and
driven by a pulley 25 or other suitable driv-
ing mechanism. Below the partition 20 and
the fan 23 is shown a radiator 26 having

ft& suitable inlet and outlet pipes 27 and 28,

and Arranged to bg automatically controlled
by the thermostat 29 and its connecting rods
30 and 31 which operate the inlet valve 32,
it being understood that the supply of heat-
ing fluid furnished to the radiator will be so 70
controlled by the thermostat as to maintain
the necessary temperature of the air and the
other contents of the apparatus. It will be
understood also that other suitable heating
means can be used in a similar manner. A 75
coil 33 through which may be circulated
either a suitable heating or cooling fluid, but
intended primarily for a cooling fluid, is
shown on the.ifloor of the apparatus.

On the annular carrier plate 5 are sup- go
ported a plurality of horizontal rows or tiers
of receptacles or compartments within which
the bottled milk, or trays containing such
bottled milk, is intended to be placed. These
receptacles or compartments are somewhat 85
wider at their outer than at their inner ends
and are so proportioned that they form a
continuous cellular structure open on the
outside at the outer ends of the compart-
ments. These compartments are each opened 90
at their outer ends but closed at their sides
and inner ends and arranged so that the side
walls form vertical partitions dividing the
space above said annular carrier into the cel-
lular structure referred to. 'This cellular 95
structure has its vertical walls dividing it
into vertical sections or divisions separated
from each other so that where the tops and
bottoms, or the top and bottom walls, are
perforated or open, these compartments are 100
intercommunicating so that circulation may
take place through th.em. In the specific
and preferred embodiment of the invention
illustrated this sectional structure is built up
of individual sections which are interchange- 105
able with each other and which are built up
with the individual receptacles superposed in
tiers wjth the different tiers arranged side by
side around the carrier SQ that they form the
continuous cellular structure referred to. no
The individual sections are interchangeable
with each other and the sections of any ver-
tical tier can be removed without removing
any other section. In the specific embodi-
ment of the invention illustrated, these sec- 115
tions are shown as made of imperforate sheet
metal side walls and rear end, supported and
reinforced by angle irons 35 a and 35* ex-
tending across the sections at their bottoms
and tops and along the sides of the sheet 120
metal at their bottoms and tops, these angle
irons stiffening and supporting the sides
of the receptacles and forming a shelf or
ledge around the sides and front' of the sec-
tions to support the same and to furnish a 126
support for the sections which are super-
posed upon them. The inside flange of the
angle irons at the bottom of the section also
furnishes a shelf for supporting the trays or
crates of bottles-which may be placed in the ISO

1,104,716

section and- also for supporting separate and
removable shelves, either perforate or im-
perforate, which may be placed within these
sections. When the tops and bottoms of
5 these receptacles are open or perforate, the
receptacles of each tier communicate with
each other so that air may circulate through
the sections of each vertical tier, while cir-
culation between the sections of different

10 tiers is prevented.

In the structure shown in Figs. 1 and 2
the carrier plates 5 and 7 are shown as pro-
vided with suitable perforations or holes 40
and 41 to permit circulation of air there-

15 through. Suitable spacers or supports 39
may be placed upon the floor of the carrier
to support the sections or receptacles. In
order to provide for the removal of any con-
densate or other liquid from the carrier a

20 drip flange 42 is provided and a trough 43
having a suitable outlet or outlets 44.

The outer casing of the apparatus is pro-
vided with suitable doors 17 and 18, as
shown in Fig. 7, it being understood that

25 these doors may be provided with suitable
insulation and that one or more of these
doors may be used as required. By means of
the door 17 it is possible 'to gain access to the
apparatus and to remove any particular tier

30 of crates or the bottles in any particular tier ;
while by means of the doors 18 it, is possible
to remove the bottles from any particular
horizontal row of receptacles or crates.
These doors 18 are shown as off-set with re-

35 spect to each other so that access may be had.
to different rows of crates at the same time
by different operators. It will be understood
that additional doors may be provided, and
that the arrangement of these doors can be

40 varied in order to provide for access to the
open ended receptacles at any desired point.
In an apparatus such as thai of the pres-
ent invention it is frequently desirable to
provide for increasing the capacity of a sin-

45 gle apparatus where increased demands are
placed upon it. Where an apparatus is
built as a single unit, its capacity is not
readily varied. 'If all of the apparatus is
not utilized the remainder stays idle. It is

60 one of the objects of the present invention to
provide an apparatus which may be built
up of sections so that its capacity can be in-
creased to provide for increased demands.
This object is effected by making the appa-

55 ratus in horizontal sections which may be
superposed one upon another. As illus-
trated in the accompanying drawings the
outer casing is built up of the lower sections
SO of suitable insulating material provided

60 with the inner metal lining .53, upon which
are superposed the sections 51 provided with
inner metal lining 54, these sections having
suitable interlocking joints, and the joints
of different sections being interchangeable

65 -with each other. Upon the upper section 5-1

is placed the top section 52 having the inner
metal lining 55. The top of the apparatus
may be suitably supported from this upper
section. It will be seen that these sections
50, 51 and 52 form the outer side walls of 70
the casing 2 while the inner linings 53, 54
and 55 form the inner metal lining 1 of the
sides of the apparatus. The inner cylinder
6 is similarly shown as made up of the lower
section 57 which is made integral with, or 75
attached to, the bottom of the carrier, the
central section 58 which supports the hori-
zontal partition 20, and the interchangeable
sections 59. It will be understood that the
braces 21 are riveted or otherwise suitably 80
secured in place and that by removing the
rivets or fasteners the braces can be re-
moved and longer or shorter braces used as
may be necessary. In order that the fan
support may be readily adjusted, a suitable &5
telescoping connection is shown at GO. and
a similar connection is showjv at 61 in the
thermostatically operated rod 31. It will be
seen that by omitting one or more of the sec-
tions 59, and the corresponding outer sections 90
of the casing, the apparatus will be made
correspondingly smaller, while by adding
one or more other sections 51, and the cor-
responding number of sectional receptacles
or compartments, the apparatus can be in- 95
creased in size. The heating apparatus, and
the apparatus for moving the carrier and for
insuring maintenance of the necessary tem-
perature within the apparatus will remain
the same, and only the interchangeable sec- 100
tions added or removed. Provision is thus
made for building a small apparatus, and
for adding one or more sections when occa-
sion may arise and increased demands are ^
placed upon the apparatus. It will be un- 105
derstood that with the addition of each secj
tion, an additional horizontal row of sec-
tional compartments or receptacles may also
be added, the operation of the apparatus re-
maining the same irrespective of the number no
of sections of which it is made up.

In the operation of the apparatus of the
present invention it is intended that the bot-
tled milk when inserted therein shall be at
the pasteurization temperature or somewhat 115
above this temperature. . When the bottles
are taken immediately after the washing
and scalding operation they are at a tem-
perature considerably higher than that nec-
essary for pasteurization. If filled with 120
preheated milk while still in this highly
heated condition, the bottled milk will still
be at or above the temperature necessary for
pasteurization when inserted in the appara-
tus of the present invention. While the milk 125
may be pasteurized after the co.vers have
been placed on the bottles, yet the apparatus.
is equally adapted for use where the bottles
have not been covered, in which case there
may be free escape of occluded gases and iso

1,104,716

odors from the bottles while in the pasteur-
izing apparatus. When the bottled milk is
placed in this apparatus at a temperature
somewhat above that of pasteurization it is
& necessary only that it be kept from cooling
below the pasteurizing temperature until the
'pasteurizing process has been completed.
The heat already contained in the preheated
milk and in the heated bottles, if prevented

10 from escape, furnishes the heat for the pas-
teurization. It is the primary object of the
apparatus of the present invention to con-
serve this heat in much the same manner
that heat is conserved by a fireless cooker.

16 Sufficient heat only need be supplied to pre-
vent cooling of the apparatus below the
pasteurizing temperature ; or, stated in other
words, only sufficient heat need be furnished
to maintain the apparatus as a whole at the

20 temperature necessary for pasteurization.
It will be understood that the thermostat,
and the thermostatically controlled heating
element, Avill be so constructed and propor-
tioned as to enable this temperature to be

26 maintained.

The bottled milk is placed in the compart-
ments or receptacles in any suitable manner.
Where the compartments are provided with
suitable bottoms or shelves for supporting

30 the bottles, the bottles may be placed in one
at a time. For convenience of handling
however, the bottles may be placed in trays
of wire or other suitable construction and
these trays placed in the separate compart-

36 ments. BJ T making these trays of the same
size as the compartments, or slightly smaller,
they may be placed in the compartments sc
that they will be supported by the flanges
35" and 35 b at the front and sides of the

40 compartments, and be held in place by the
vertical flange at the front of each section.
It will be understood that suitable shelves
may first be placed in the separate sections
or compartments to support the trays, or

(|6 that the trays may be themselves supporter]
by the flanges indicated. When all of the
compartments have been filled, the speed of
the driving mechanism is so controlled that
the time, necessary for one complete rotation

60 of the carrier is sufficient to enable the pas-
teurizing process to be completed. About
forty minutes is usually sufficient. Accord-
ingly when the carrier has made one com-
plete rotation the bottled milk has become

56 pasteurized so that upon reaching the open-
ings 18 the bottled milk can be removed and
stoppers or covers 'applied to the bottles, in
case the bottles have been uncovered during
the process. At the same time that the pas-

60 teurize^l milk is being removed, the un-
pasteurized milk can be placed in the com-
partments thus vacated, it being thus pos-
sible for one operator to remove the pasteur-
ized milk and to insert the unpasteurized

6 milk through the same opening and from

and into the sama-receptacle. The appara-
tus as a whole is entirely closed except for
the doors or openings through which the
bottled milk is inserted and removed. The
construction of the receptacles however is 70
such that there is no appreciable cooling of
the apparatus through these openings or
doors. The imperfdrate side walls of the
compartments or sections 35 form vertical
partitions separating the particular recep- 75
tacle or . receptacles in alinement with the
openings 18 from these on either side so
that only those receptacles or compartments
in alinemeht with the openings 18 are ex-
posed to the cooling action of the outside 80
atmosphere. As soon as these receptacles
have been moved past the openings in the
outer casing, the heat of the bottles therein
and of the apparatus as a whole raises the
temperature to that at which the remainder 85
of the apparatus is maintained so that the
pasteurization process can proceed. It will
be understood that the apparatus is filled
with heated air at the pasteurization tem-
perature, and that it is necessary for suffi- 90
cient heat only to be applied to the heating
apparatus to maintain this air at this tem-
perature anrl to prevent cooling of the
already preheated bottled milk and bottles.
In the embodiment of the invention illus- 95
trated, provision is made for circulating a
current of air or other gas around the milk
bottles in order to maintain the temperature
uniform throughout the apparatus and to
supply any heat that may be necessary to 100
prevent the apparatus and the heated air
and milk within from falling below the
pasteurization temperature. The air heated
by the radiator .26 is circulated by means of
the fan 23 through the openings or perfora- 105.
tions 40 and 41 in the frame of the rotating
carrier and thence up through the different
compartments of each vertical tier to the
top of the apparatus. It is thus possible
to maintain a slow circulation of the heated HO
air for insuring that the temperature
throughout the apparatus is uniform. The
thermostat, which may be controlled by the
air within the apparatus, itself controls the
amount of heating fluid supplied to the ra- 115
diator. and this control is so effected that
the air within the apparatus and the appa-
ratus as a whole is maintained at about 140
degrees, or slightly thereabove, to insure
pasteurization. The slow circulation of air 120
through the compartments and around the
bottled milk has the further advantage of
withdrawing- odors and gases from the
milk.

The air within the apparatus can be re- 128
newed whenever necessary, or suitably puri-
fied, should such purification for any reason
be necessary. By placing an imperf orate
cover or shelf 36 (Fig. 11) at the top of any
vertical tier or compartment, or at the top or 180

1,104,716

bottom or both of any particular compart-
ment, this compartment, and the vertical
section of which it is a part, may be rendered
inoperative so far as the circulation there-
5 through is concerned, while circulation be-
tween the outer end of the compartments
and the outside casing may still be permit-
ted. Similarly by using perforate shelves
or covers 36" (Fig. 12) for any particular

10 vertical section of compartments, the cir-
culation through such compartments may be
modified or decreased. It is believed the use
of such shelves will be sufficiently clear and
obvious without further description or illus-

15 tration.

When the outer walls of the apparatus are
suitably constructed and insulated, so that
the heated air within the apparatus cannot
escape, the 'heat necessary to be supplied is

20 very small, the main losses being those due
to slight radiation and the slight cooling
effect of the opening through which the
trays of bottled milk are inserted and re-
moved. By the circulation of heating fluid

25 through the coil 33 an additional heating
effect can be secured; but this coil is in-
tended primarily for circulation of brine or
other cooling medium in order to remove ex-
cessive moisture and dry air when it may

30 become too moist, the moisture condensing
on this coil and being removed at the bottom
of the apparatus without cooling the air it-
self below the temperature of pasteurization.
Any moisture or other liquid which may col-

35 lect at the bottom of the compartments on
the carrier is free to escape by means of the
trough 43 and its outlets 44.

It will be understood that the size of the
openings 40 and 41 in the carrier, as well as

40 their number and relative location, can be
varied as desired ; and it will also be under-
stood that the rapidity, of the circulation
can be varied as desired, although usually a
slight circulation is all that is necessary.

45 While many of the advantages of the
present invention may still be obtained by
the use of compartments separated from
each other by imperforate horizontal parti-
tions which are maintained at the necessary

60 temperature, yet the provision of circulation
in the manner indicated has the advantage
that the necessary uniformity of tempera-
ture is easily maintained and local variations
avoided, the bottled milk being cooled if too

55 hot, and vice versa, while the temperature
may be more accurately controlled. What-
ever the heating means may be, however, and
irrespective of whether circulation of the
heated air is effected within the apparatus,

60 the apparatus as a whole is one which is
filled with heated air at the necessary tem-
perature: and which is provided with means
for heating this air or maintaining it at
this temperature. As already' pointed out

65 the heat supplied by the bottled milk tends

to make up for any cooling through the open-
ing in the outer casing, particularly when
the bottled milk reaches the apparatus at a
temperature of several degrees above that
necessary for the pasteurization, so that the 70
primary function of the apparatus as a
whole is, as has been already pointed out,
that of protecting and conserrin-w this heat
of the bottled milk and of the heated air
within the apparatus and maintaining the 75
apparatus as a whole at the desired constant
or approximately constant temperature.

While the invention has been more particu-
larly described as used for the pasteuriza-
tion of bottled milk, yet it will be understood go
that other liquids or products can be treated
in a similar manner. It will also be under-
stood that variations and changes can be
made in the construction and arrangement
of the .parts of the invention without de- 35
parting from its spirit and scope. The par-
ticular temperature at which the apparatus
is maintained can be varied to suit the re-
quirements placed upon it. It is intended
and understood that the invention is ilhis- 90
trated by, but not confined to, the embodi-
ments thereof illustrated and described in
the foregoing description- ar-.d on the accom-
panying drawings.

I claim: 95

1. A hot air insulated pasteurizing ap-
paratus comprising an outer casing of in-
sulating material, an annular carrier within
said casing having thereon bottle receiving
compartments with open outer ends' and im- 100
perforate sides and inner ends forming a
cellular structure upon said annular carrier
and dividing the space above the same by
imperforate vertical partitions into' a plu-
rality of vertical sections separate from each . 105
other, means for rotating said annular car-
rier within said casing, and thermostati-
cally controlled heating means 'for heating

the air in said apparatus and 'maintaining
said air and the content- of sal I apparatus no
at the pasteurization te.n:>M-at.ure, .said cas-
ing having openings their in with" -.vBieli the
outer ends of said compartments' are -ar-
ranged to be brought into'alinenw '

2. A hot air insulated pasteur,';'H) ap- jjj
paratus comprising an outer casi'Uf <Jf iA--
sulati-ng material, an annulrr carrier within
said casing having thereon a sectional cellu-
lar structure comprising ;i pl'tr*lity>of sepa-
rate bottle receiving recepttu-les with open 120
outer ends and imperforate side walls di-
vicliuz the space above said carrier by[ im-
perfofsfe vertical partitions into a plurality

of vertical sections separate from each other,
means for rotating said ' annular ;.. frier 125
within said casing, and thermostatically cof^ 1
trolled heating mor^s for heating *N> tfir in
said apparatus and 'Tai'uta'ihing -s.ivl aii'Iind
the contents of said apparatus- ai the pas-
teurization temperature said casing having jan

1,104,716

openings therein with which the outer ends
or said receptacles are arranged to be
brought into alinement.

3. A hot air insulated pasteurizing appa-
5 ratus comprising an outer casing of insulat-
ing material, an annular carrier within said
casing having thereon bottle receiving com-
partments with open outer ends, imperfo-
rate sides and inner ends, and perforate tops

10 and bottoms, forming a cellular structure
upon said annular carrier and dividing the
space above the same by imperforate verti-
cal partitions into a plurality of vertical
sections separate from each other but with

15 the compartments of each vertical section
in communication, means, for rotating said
annular carrier within said casing, means
for circulating heated air through said ver-
tical sections, and thermostatically con-

20 trolled heating means for heating such air
and maintaining the same find the contents
of said apparatus at the pasteurization tem-
perature, said casing having openings there-
in with which jthe outer ends of said com-

25 partments are arranged to be brought into
alinement.

4. A hot air insulated pasteurizing appa-
ratus comprising an outer casing of insu-
lating material, an annular carrier within

80 said casing having thereon a sectional cellu-
lar structure comprising a plurality of sep-
arate bottle receiving receptacles vrith open
outer ends, imperforate sides and inner ends,
and perforate tops and bottoms, forming a

86 cellular structure ' upon said annular car- '
rier and dividing the space above the same
by imperforate vertical partitions into a
plurality of vertical sections Separate from

. each other but with the receptacles of each

40 vertical section into communication, means
for circulating heated air through said ver-
tical sections, and thermostatically con-
trolled heating means for heating such air
and maintaining the same and the contents

45 of said apparatus at the pasteurization tem-
perature, said casing having openings there-
in with which the outer ends of said recep-
tacles are arranged to be brought into aline-
ment.

60 5. A hot air insulated pasteurizing appa-
ratus comprising an outer casing of insulat-
ing material, an annular carrier within said
casing having an inner cylindrical shell
thereon and also haying thereon around said

5 shell bottle receiving compartments with
open outer ends and imperforate sides and
inner ends forming a cellular structure upon
said annular earner and dividing the space
above the same by imperforate vertical par-

60 titions into a plurality of vertical sections
separate from each other, but with the com-
partments of each section in communication,
a horizontal partition within said cylindri-
cal shell having a central opening therein.

05 means for rotating said annular carrier and

partition within said casing, means for cir-
culating heated air through said vertical
sections and the openings in said partition,
and thermostatically controlled heating
means for heating such air and maintaining 70
the same and the contents of said apparatus
at the pasteurization temperature, said cas-
ing having openings therein with which the
outer ends of said compartments are ar-
ranged to be brought into alinement.

6. A, pasteurizing apparatus comprising
fin outer casing built up of annular super-
posed sections, an annular carrier within
said casing having thereon bottle receiving
compartments with open outer ends and im-
perforate sides and inner ends arranged in
superposed layers corresponding to the su-
perposed sections of said casing, means for
rotating said annular carrier within said
casing.^and means for regulating the tern- 35
perature in said, apparatus, the sections of
said casing having openings therein with
which the outer ends of the compartments

of the corresponding levels are arranged to
be brought into alinement. 90

7. A pasteurizing apparatus comprising
an outer casing having its side walls built
up of a lower base section, one or more su-
perposed intermediate sections -and a top
section, an annular carrier within said cas- 95
ing constructed of a lower base section pro-
vided with means for rotatably supporting
the same and having an inner cylindrical
extension thereabove, and one or more su-
perposed cylindrical sections corresponding joo
to the superposed sections of said outer cas-
ing, open ended compartments arranged on
said annular carrier in superposed layers
corresponding to the superposed sections of
said outer casing, means for rotating said 105
carrier, and means for regulating the tem-
perature in said apparatus, the sections of
said casing having openings therein with
which the outer ends of the compartments

of the corresponding levels are arranged to no
be brought into alinement.

8. A hot air insulated pasteurizing appa-
ratus comprising an outer casing built up of
annular superposed sections of insulating
material, an. annular carrier within said cas- 115
ing having thereon bottle receiving compart-
ments with open outer ends and imperforate
sides and inner ends arranged in superposed
layers corresponding to the superposed sec-
tions of said outer casing and forming a eel- 120
lular structure upon said annular carrier and
dividing the space .above the same by im-
perforate vertical partitions into ft plural-
ity of vertical sections separate from each
other, means for rotating said annular car- 125
rier within said casing, and thermostatically
controlled heating means for heating the air

in said apparatus and maintaining said air
and the contents of said apparatus at the
pasteurization temperature, the sections of 139

1,104,710

said casing having openings therein with
which the outer ends of the compartments
of the corresponding levels are arranged to
be brought into alinement.
5 9. A hot air insulated pasteurizing appa-
ratus comprising an outer casing built up of
annular superposed sections of insulating
material, an annular carrier within said cas-
ing having thereon a sectional cellular struc-

10 ture comprising a plurality of separate bot-
tle receiving receptacles with open outer
ends and imperforate side walls arranged in
superposed layers corresponding to the su-
perposed sections of said outer casing and

15 dividing the space above said carrier by im-
perforate vertical partitions into a plurality
Of vertical sections separate from each other,
means for rotating said annular carrier
within said casing, and thermostatically

20 controlled heating means for heating the air
in said apparatus and maintaining said air
and the contents of said apparatus at the
pasteurization temperature, the sections of
said casing having openings therein with

25 Which the outer ends of the receptacles of
the corresponding levels are arranged to be
brought into alinement.

10. A hot air insulated pasteurizing ap-
paratus comprising an outer casing built

30 p of annular superposed sections of insu-
lating material, an annular barrier within
said casing having thereon bottle receiving
compartments with open outer ends, im-
perforate sides and inntjr ends, and per-

35 f orate togs and bottoms, arranged in super-
posed layers corresponding to the superposed
sections of said outer casitjg and forming
a cellular structure upon said annular car-
. rier and dividing the space above the same

40 by imperforate vertical partitions into a
plurality of vertical sections separate from
each other but -wfth the compartments of
each vertical section in cqjnmunication,
means for rotating said annular carrier

45 within said casing, means for circulating
heated air through said vertical sections,
and thermostatically controlled heating
means for heating such air and maintain-
ing the same and thfe contents of said ap-

50 paratus at the pasteurization- temperature,
the sections of said casing having openings
therein with which the outer ends of the

compartments of the corresponding levels
are arranged to be brought into alinement.

11. In a pasteurizing apparatus an annu- 55
lar carrier having thereon a sectional cellu-
lar structure comprising a plurality of sepa-
rate bottle receiving receptacles with open
outer ends and imperforate side walls di-
viding the space above said carrier by im- 60
perforate vertical partitions into a plurality

of vertical sections separate from each
other, said receptacles being superposed one
upon another in tiers and the receptacles
of each tier being separately removable. 65

12. In a pasteurizing apparatus an annu-
lar carrier, having thereon a sectional cellu-
lar structure comprising a plurality of sepa-
rate bottle receiving receptacles with open
outer ends, imperforate sides and inner 70
ends, and perforate tops and bottoms, form-
ing a cellular structure upon said annular
carrier and dividing the space above the
same by imperforate vertical partitions into

a plurality of vertical sections separate from 75
each other but with the receptacles of each
vertical section into communication, said
receptacles being superposed one upon an-
other in tiers and the receptacles of each
tier being separately removable. 80

13. A section.-.' receptacle for pasteuriz-
ing apparatus li.- t "ing imperforate side and
rear walls, open front end and perforate
top and bottom, id being tapered from
front to back, saia receptacle being suit- 85
ably reinforced to support similar super-
posed receptacles thereon.

14. A section receptacle for pasteurizing'
apparatus having imperforate side and rear
walls, open front end, -and being tapered 90
outwardly front to back, and angle iron re-
inforcement extending across the front and
sides of said receptacle at its top and bottom
and secured to said sides, and having in-
wardly extending flanges arranged to fur- 95
nish suitable supports for superposed re-
ceptacles and for shelves or trays placed
therein.

In testimony whereof I affix my signa-
ture in presence of two witnesses.

GODFREY M. S. TAIT.
Witnesses :

F. E. BARROWS,

M. A. McDANEEL.

10^033

0. EICK.
APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS.

APPLICATION FILED OCT. 5, 1905.

1,106,033.

Patented Aug. 4, 1914.

4 SHEETS-SHEET 1.

0. EICK.

APPAEATDS FOR HANDLING BOTTLES OE OTHER CONTAINERS.
APPLICATION PILED OCT. 5, 1905.

1,106,033.

4 SHEETS-SHEET 2.

Patented Aug. 4, 1914

7-Hfc NOHHIS PKTKKN CO PHOTO-LITHO. WASHINGTON. O C

0. EICK.

APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS.
APPLICATION FILED OCT. 5, 1905.

1,106,033.

* SHEETS-SHEET 3.

Patented Aug. 4, 1914.

0. EICK.

APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS.
APPLICATION FILED OCT. 5, 1905.

1,106,033.

4 SHEETS SHEET 4.

Patented Aug. 4, 1914.

UNITED STATES PATENT OFFICE.

OTTO EICK, OF BALTIMORE, MARYLAND.
APPARATUS FOR HANDLING BOTTLES OR OTHER CONTAINERS.

1,106,033.

Specification of letters Patent. Patented Aug. 4, 1914.

Application filed October 5, 1905. Serial No. 281.520.

To all whom it may concern :

Be it known that I, OTTO EICK, a citizen of
the United States, residing in Baltimore city,
State of Maryland, have invented certain new
6 and useful Improvements in Apparatus for
Handling Bottles or other Containers, of
which the following is a specification.

My present invention pertains to an im-
proved apparatus for handling bottles or

10 other containers, the apparatus being es-
pecially designed for use as a pasteurizer,
though equally applicable to the washing
and cleaning * of bottles, either filled or
empty.

15 The invention will be best understood
upon reference to the annexed drawings,
wherein : Figure 1 is a longitudinal vertical
sectional view of the forward portion of the
apparatus; Fig. 2 is a side elevation, partly

20 in section, of the discharge end of the appa-
ratus, said figure being a continuation of
Fig. 1 ; Fig. 3 is a transverse vertical sec-
tional view on the line 3 3 of Fig. 1 ; Fig.

4 is an end elevation of the forward or feed
25 end of the machine, showing the feed-wheel

and the driving-mechanism therefor; Fig.

5 is an end elevation of the discharge end of
the machine; Fig. 6 is an elevation of a
modified form of feeding or crate-present-

30 ing mechanism.

The main object of my invention is to
produce a simple and efficient apparatus,
which may be used as a pasteurizer, and in
which access may be had to the bottles or
35 other containers at any point in their travel
through the machine.

A further object of the invention is to
provide means for presenting the bottle-
holders or crates to the means employed for
40 advancing the crates through the machine.

A still further object is to provide means
for cleaning the exterior of the bottles as
they are discharged frcm the machine.

Keferring to Figs. 1 to 5 inclusive, A des-
45 ignates a tank, substantially U-shaped in
cross section, closed at each end, and mount-
ed upon suitable supports. Cross-ties or
frames B extend over the top of the tank,
from side to side, said frames being se-
50 curely fastened to the upper edges of the
walls of the tank. A rod C passes through
the central elevated portions of the frames
B, and upon said rod are hinged the lids
or covers D of the tank, said lids, when
55 lowered, making a relatively close fit with

the tank and with the lower portions or
flanges of the cross-ties or frames B.

Tank A is divided into a number of cham-
bers or compartments by a series of up-
right partitions E, three such partitions be- 60
ing shown in Fig. 1 and one in Fig. 2, in
which latter figure there is also shown a
double-wall compartment, making six cham-
bers in all, which, for the sake of conven-
ience, I have designated as 1, 2, 3, 4, 5 and 65
G. It is to be understood, however, that any
number of chambers or compartments may
be employed, the number being determined
by the circumstances of each particular case.
Chambers 3 and 4, or the lower portions 70
thereof, are provided with a steam-jacket F,
as. in the arrangement of the apparatus here
shown, it is in said chambers that the great-
est heat is maintained. The partition be-
tween chambers 5 and 6 is made hollow, as 75
will be seen upon reference to Fig. 2, and a
pipe G opens into the lower portion of said
partition, for the introduction of cold water.
The water, as it is heated by contact with
the walls of the partition, which absorb 80
heat from the water in chambers 5 and 6,
will rise and overflow into one or the other
of said chambers, accordingly as one or the
other wall of said partition is made higher
or lower. It is of course to be understood 85
that a continuous supply of water is intro-
duced through pipe Gr. Each of the upright
partitions E is provided with a rectangular-
shaped opening E 3 at its upper portion, cen-
trally of the tank, as will be seen upon ref- 90
erence to Figs. 1, 2 and 3, and each end of
the tank is also provided with an opening,
E* which stands in line with the openings
in the partitions. These openings permit the
crates containing the bottles to be introduced 95
into the machine and passed therethrough,
or to be passed from one chamber to an-
other, and discharged from the end of the
machine.

A shaft H extends lengthwise of the ma- 100
chine, passing through each of the parti-
tions, through suitable collars I mounted on
said shaft, and through stuffing boxes J,
mounted upon the end walls of the tank.
Mounted upon shaft H, in each of the cham- 105
bers, are wheels or carriers K, (one or
more), each wheel being provided with a
series of outwardly extending arms or mem-
bers L, the adjacent side walls of which are
substantially parallel, forming pockets or no

1,106,033

recesses M. Each member L is provided
with a pair of horizontally-disposed ways
or tracks N, of such length as to properly
support a tray when the tracks are in aline-
5 ment with the opening formed in the end of
the tank. As the shaft H is rotated, and
consequently the wheels are carried around
in the tank, the bottles and tray will reach
a point where the tracks will no longer sup-

10 port them. To prevent the bottles and tray
from becoming disengaged from the wheel
or carrier K, bars O are employed, which
extend lengthwise of the opening M, and
overlie the bottoms of the bottles within the

15 crates, said bars being supported by arms
P, which extend upwardly from the arms
or members L, to which they are secured.

Where two wheels or carriers are em-
ployed in one chamber or compartment, as,

20 for instance, in compartments 2 and 3, the
ways or tracks N may be common to both
wheels or carriers, that is, they may be of
a length sufficient to support two trays, as
shown in Fig. 1. In chamber or compart-

25 ment -4. the ways or tracks are extended to
accommodate four tiays in series. The outer
end of shaft II. at the forward end of the
machine, is reduced, and has a wheel or car-
rier Q loosely mounted thereon, said wheel.

30 in the form shown in Fig. 4, being provided
with four pairs of arms R, having tracks or
ways S secured to or formed thereon, and
designed to support and hold a bottle-hold-
ing ruck with the bottles therein.

S 5 The trays are designed to be placed upon
the tracks at the right-hand fcide of the ma-
chine, and to be carried up into line with the
opening in the end of the tank, preparatory
to being passed into the compartment or

40 chamber 1.

The hub of wheel Q has splined to it a
pinion T, motion being imparted to said
pinion by a gear U splined to the main shaft
II. siiicl gear U serving to transmit its mo-

45 tion to pinion T through pinion V and gear
W, the pinion V meshing with gear U, and
tho gear W meshing with the pinion T.
The gears and pinions are so proportioned
that wheel Q will make one-fourth of a rev-

50 olution every time shaft II makes one-
fifteenth of a complete revolution, or, in
other words, every time shaft H is moved to
take one of its crates out of line with the
opening in the end of the tank and to bring

55 another one into line therewith. The pro-
portioning of the gears of course depends
upon the number of tracks or supports upon
the wheel, and the number of tracks or sup-
porting members upon the various carriers

60 within the tank.

In Fie. 6, the outer wheel is shown as
provided with six supporting tracks, and as
a consequence the proportion of the gears is
changed so as to impart a slower movement

65 to the crate-presenting carrier. The tracks

upon tlve wheel Q, and upon the various
wheels or carriers mounted within the sev-
eral chambers or compartments, must of
course be brought into alinement when it
becomes necessary to pass a new crate of bot- 70
tics into the machine and to discharge a
crate from the opposite end of the machine.
In order to properly support the discharged
crate. I provide a pair of tracks X (Fig. 5),
said tracks standing in alinement with the 75
tracks of the last carrier as they are brought
into alinement therewith by the step-by-step
movement of the carriers within the com-
partment.

In order to introduce the trays into the 80
machine, to advance them through the com-
partments successively, and to discharge
them from the last compartment onto the
stationary tracks X, outside of the ma-
chine, I employ a pair of rods or bars 85
Y. Z. Said bars extend throughout the
length of the machine and overlie the
uppermost series of trays supported by the
wheel Q and the various carriers within the
tank. The lower bar Y is supported by 90
brackets or ways A', see Figs. 3, 4 and 5.
The upper bar Z, at the forward end of the
machine, is provided with rod or stem B',
which extends freely through an arm C',
projecting upwardly from the lower bar Y. 95
A coiled spring D' surrounds the outer end
of said rod, and is hold against the outer face
of arm C' by a nut and washer mounted upon
the rod. This permits the two rods to have
a relative movement, and normally throws 100
bar Z outwardly into the position shown
in Fig. 1. A series of hooks or fingers E'
are pivot ally connected to bars Y, Z, in the
manner shown in said Fig. 1, that is to say,
the hooks are pivotally connected to the 105
rods at the points designated by F' and G'.
Normally the hooks are held in their ele-
vated position by spring I)' withdrawing
bar Z, and consequently throwing the piv-
otal points F' and G' out of alinement and 110
thereby raising the depending ends of the
hooks. When, however, the bar Z is moved
by means which will presently be described,
spring D' is compressed and ihe ends of the
hooks are thrown downward into a posi- 115
tion in line with the ends of the crates.
Upon further movement of bars Y and Z,
the crates will be first engaged by the hooks
and then moved forward a distance equal to
the movement of the bars. To effect this 120
longitudinal movement of the bars, bar Y
is provided with a rack H'. which meshes
with a segmental gear I', mounted upon a
shaft J'. carried in suitable bearings at the
discharge end of (he machine. Shaft J' 126
also carries a pinion K', which in turn
meshes with a vertically disposed rack I/.
Keciprocating motion is imparted to rack
L', in a manner hereinafter set forth, and
as a consequence, reciprocating motion is ISO

1,106,033

imparted to segmental gear I', and through
it to rack H'. As a rack H' is moved to-
ward the discharge end of the machine, the
hooks carried by bar Z are thrown down-
5 ward, in the manner above set forth. Upon
a return movement of segmental gear I',
and consequently a return movement of
rack H', bar Z is moved independently of
bar Y, and as a result the hooks are drawn

10 upward, out of the path of the crates, and
the bars Y, Z, are then moved toward the
rear end of the machine, the hooks passing
over the crates and their contained bottles,
back into the position shown in Fig. 1,

15 where they are again ready to be thrown
downward to engage the crates and move
them forward a step. When the bars are
in the position shown in Fig. 1, the gear
and rack will occupy the position shown in

20 Fig. 2. This advancing mechanism for the
crates is relatively simple and is brought
into action automatically when the carriers
come to a state of rest and another crate of
bottles is brought into position by wheel Q,

25 ready to be carried into the machine.

A pair of upright guide-rods or bars M'
is secured in a vertical position in brackets or
arms N', extending outwardly from the rear
or discharge end of the machine. These

30 rods serve to support and guide plates O',
P', constituting the support for a series of
rotating spindle-brushes Q'. The lower
plate, which carries the gears Q 3 . is moved
up and down by an arm R' pivotally con-

35 nected to a lever S', said lever being ful-
crnmed upon a fixed stud or axle T', extend-
ing outwardly from the tank. The opposite
end of lever S' is connected to the lower end
of a rod U', which extends downwardly from

40 a frame V, to which reciprocating motion
is imparted, in a manner about to be de-
scribed. Hack L' is formed upon the upper
end of a rod W, the lower end of said rod
being connected to a frame X'. which is re-

45 ciprocated when the brushes are in their
lowest position and the carriers are at rest.

Motion is imparted to the gears of the
brushes through a vertically disposed shaft
Y', (Fig. 5), said shaft carrying a gear slid-

50 ably mounted thereon but splined thereto, so
as to maintain its relation with the gears of
the spindles yet permit the plates O', P' to
be elevated. The lower end of shaft Y' car-
ries a beveled gear Z', which meshes with a

55 corresponding gear A 2 , mounted upon a
shaft B-. Shaft B 2 , which may be termed
the power-shaft, carries a worm C 2 , which
meshes with a worm-gear D 2 , inclosed in a
suitable casing E 2 and mounted upon a shaft

60 F 2 . Said shaft carries cams G 2 , H 2 , which
co-act with the frames V, X', to raise and
lower the same, said cams being set quarter-
ing so as to move rod W while the arm U'
is at rest, and vice versa. Shaft F 2 is pro-

65 vided with a crank or arm I 2 (Fig. 5), to

which is pivotally connected a link or pit-
man J 2 , the opposite end of which is pivot-
ally connected to a pawl-carrier K 2 . A
pawl L 2 , mounted upon pawl-carrier K 2 , co-
acts with a ratchet-wheel or toothed-disk M 2 , 70
mounted upon the outer end of the main
shaft H.

The parts are so proportioned and ar-
ranged that shaft H is given the necessary
.step-by-step movement when the brushes are 75
in their elevated position and the hooks E'
are elevated and out of the path of travel
of the crates carried by the wheels or car-
riers. The movements and timing of the
parts are controlled by shaft B 2 , from which 80
they are all driven.

A series of pipes N 2 are arranged in the
upper portion of each of the chambers or
compartments, and a pump O 2 is provided
for each series of pipes, so that water at the 85
proper degree of temperature may be forced
through said pipes and sprayed into the
upper portion of each chamber or compart-
ment, and upon the bottles supported by the
carriers. The temperature of the water will 90
vary in each compartment, according to the
temperature required within said compart-
ment.

Assuming, for instance, that it be desired
to maintain a temperature at substantially 95
35 Reaumur in chamber 1. 40 R. in cham-
ber 2, 55 R. in chamber 3, 50 R. in cham-
ber 4, 40 R. in chamber 5, and 35 R., or
less, in chamber 6, the temperature of the
supply of water to each series of pipes will 100
be regulated accordingly. In practice it will
be found desirable to introduce the water at
a temperature slightly higher than that at
which the water is maintained in the lower
portion of each chamber or compartment. 105
By thus introducing the water, the bottles
are heated to a temperature approximately
that of the water contained within the com-
partment or chamber.

In Fig. 3 the water level is shown as com- 110
paratively low, but it may be varied and
raised to any height, provided it does not
reach the opening in the partition or dia-
phragm E, which divides the tank into
chambers or compartments. 115

By varying the length of the compart-
ments, the length of time to which the bot-
tles may be subjected to a given temperature
may be determined. Taking chambers 1 and
2, for example, it will be seen that the bot- 120
ties will remain in chamber 2 twice the
length of time that they remain in chamber
1, and that they will remain in chamber 4
four times as long as they would in chamber
1. With the temperatures above noted, the 125
bottles are first raised to a degree of heat
slightly above that of the atmosphere ; they
are then subjected to a slightly higher tem-
perature, and finally to the highest tempera-
ture within the apparatus, namely, that 130

1,106,033

within the third chamber. They are then
transferred to chamber 4, where they are
subjected to a temperature of 50 R., in
which they are supposed to remain for a
5 period of, say, twenty minutes. From said
chamber they are passed to chamber 5, where
the temperature is considerably lower. At
this point, in order to gradually reduce the
temperature, the temperature of the spray

10 to which the bottles are subjected may be
slightly lower than that of the water in
which they are submerged. In this manner
the bottles will be gradually cooled. The
temperature in the sixth chamber is of

15 course substantially that which obtains at
the point of introduction of the bottles, and
in order that they may be cooled quickly,
the double partition is employed between
chambers 5 and 6, to prevent transmission

20 of the heat from chamber 5 to the water
within chamber 6. the water in chamber 6
thereby remaining unaffected.

In order to effect a quick cooling of the
liquid in chamber 6. and to maintain it in

25 said condition, the cooling pipe or coil Q 2
is employed, said pipe being located with-
in the chamber as shown in Fig. 2, and ice
water or other cooling medium being passed
therethrough. As the bottles pass out of

30 chamber 6 onto the fixed tracks or ways X,
(hey are subjected to a water spray from
pipes P 2 , located above the tracks. Said
spray, acting in conjunction with the
brushes, serves to thoroughly clean the

35 bottles and prepare them for the labels,
which may be affixed directly thereto, with-
out further washing or cleaning of the
bottles.

It has heretofore been a matter of con-

40 siderable expense to clean the bottles after
leaving the pasteurizing apparatus. The
pasteurizing fluid is frequently made foul
by breakage of the bottles in transit, and as
a consequence the bottles emerge from the

45 machine in a dirty condition and unfit for
application of the labels. With the present
invention, the bottles are automatically
cleaned as they leave the pasteurizer, ren-
dering re-handling for this purpose unneces-

50 sary.

It is of course conceivable that any num-
ber of chambers or compartments may be
used, and that the length of any chamber or
compartment may be varied according to

55 requirements.

No claim is made herein per se to the
rack-advancing mechanism, nor is any claim
made broadly to the tray-presenting mech-
anism which carries the trays upwardly into

60 a position where they may be advanced into
the tank, as said structures are claimed in
Letters Patent No. 947,151, granted to me

under date of January 18, 1910 : nor is any
claim made herein specifically to the par-
ticular construction of the frames V and X' 65
and the coactiiig cams, as they are also fully
set forth and claimed in my application No.
254,861, filed April 10, 1905.

It will be readily appreciated by those
skilled in the art that the present apparatus 70
may be used to advantage as a bottle-soaking
and washing machine, the different compart-
ments forming separate washing and rins-
ing chambers through which the bottles will
be successively passed to the external clean- 75
ing brushes.

Having thus described my invention, what
I claim is :

1. In an apparatus of the character speci-
fied, the combination of a tank provided 80
with a series of chambers or compartments;
means f<;r supporting a series of bottle-racks

in each of said compartments; means for
periodically advancing the racks from one
compartment to the next; means for spray- 85
ing water into the upper portion of the vari-
ous compartments; means for externally
heating those compartments in which the
highest temperature is to be maintained ;
and means for cooling the liquid in the last 90
compartment of the series.

2. In an apparatus of the character speci-
fied, the combination of a tank provided
with a series of chambers or compartments:
rotatable means mounted in each of said 95
chambers, for supporting a series of bottle-
holding racks therein, said means at their
uppermost portions standing above the level

of the water in the compartments; and
means for spraying water at the desired tern- 100
perature upon the bottles as they enter and
emerge from the water.

3. In an apparatus of the character speci-
fied, the combination of a tank; a hollow
wall dividing said tank into a plurality of 105
chambers, the upper end of the wall being
open ; and a water supply-pipe opening into
said hollow wall.

4. In an apparatus of the character speci-
fied, the combination of a tank; a partition no
extending upwardly in said tank, said par-
tition being formed by two walls spaced
apart, with the upper edge of one wall lower
than that of the other; and a water supply-
pipe opening into the space between the 115
walls.

In testiinonj' whereof I have signed my
name to this specification in the presence of
two subscribing witnesses.

OTTO EICK.

Witnesses :

HOWARD E. CRI'SE,
HAHRY E. MILLER.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

R. M. CAUFFMAN.
PASTEURIZING APPARATUS.

APPLICATION FILED FEB. 16, 1914.

1,115,173.

Patented Oct. 27, 1914.

.. . . ...

rr^-n ii ii ji ii II ni ii ii iiu II nii ii n

1INQTON. D C

UNITED STATES PATENT OFFICE.

BOBEBT M. CAUFFMAN, OF THBEE BIVEBS, MICHIGAN.
PASTEUBIZING APPABATUS.

1,115,173.

Specification of Letters Patent. Patented Oct. 27, 1914.

Application filed February 16, 1914. Serial No. 818,987.

To all whom it may concern:

Be it known that I, ROBERT M. CATTFFMAN,
a citizen of the United States, residing at
Three Rivers, in the county of St. Joseph
5 and State of Michigan, have invented cer-
tain new and useful Improvements in Pas-
teurizing Apparatus, of which the following
is a specification.
The invention relates to a pasteurizing ap-

10 paratus designed particularly for the pas-
teurizing of milk, wherein the milk contain-
ing bottles are placed within the apparatus
in considerable numbers and the contained
fluid brought to the proper degree of heat.

15 The main object of the present invention
is the provision of a pasteurizing device,
wherein the pasteurizing agent is 'continu-
ally re-utilized, the construction contemplat-
ing its temporary storage in a manner to

20 preserve to a considerable extent its heat or

cold, as the case may be, whereby from such

conservation a material saving in time and

economy in operation may be gained.

The invention in the preferred form of de-

25 tails will be described in the following speci-
fication, reference being had particularly to
the accompanying drawings, in which :

Figure 1 is a view in section partly in
elevation, illustrating the apparatus. Fig. 2

30 is an enlarged sectional view illustrating the
medium for bringing the water to the proper
degree of heat.

Referring particularlv to the accompany-
ing drawings, the improved pasteurizing

35 apparatus includes a closed casing or tank 1
having an opening 2 at one end thereof
adapted to be closed by a door 3. Brackets
4 are secured in spaced relation to each other
and to the bottom of the tank on the oppo-

40 site side walls thereof, whereby to support
a plurality of racks 5 on which the milk bot-
tles 6 are disposed in required numbers.

Arranged in and extending lengthwise of
the tank is a pipe 7 formed in its lower

45 side with a series of openings 8, the said
pipe, hereinafter termed the spray pipe, be-
ing arranged at a distance above the bottles
being treated. In the lower portion of the
tank, below the positions of the bottle racks,

50 is arranged a longitudinally extending pipe
9, formed with a series of openings 10, said

pipe 9 being hereinafter termed the heating
pipe.

Beyond the casing is arraiiged a pump 11
of any appropriate type, and in communica- 55
tion with said pump and supported on a
plane above the same is a tank 12, herein-
after termed the hot water storage tank.
The tank 12 is in communication with the
pump through pipes 13 and 14 provided re- 60
spectively with valves 15 and 16, the ar-
rangement of the pipes with respect to the
tank and to the pump providing for the cir-
culation between the tank and pump when
desired. 65

A water pipe 17 leads from the pump to
the spray pipe 7, said pipe 17 being con-
nected intermediate the pump and spray
pipe with a cold water supply pipe 18 lead-
ing from any suitable source of water sup- 70
ply. The pipe 1 8 is provided with a control
valve 19 and the water pipe 17 with control
valves 20 and 21 arranged respectively be-
tween the pump and supply pipe 18 and be-
tween the latter and spray pipe 7. A steam 75
supply pipe 22 leading from any suitable
source opens into the coupling 23 at the
juncture of the water pipe 17 and spray pipe
7 in the form of a jet nozzle 24. said steam
supply pipe having a control valve 25 adja- 80
cent the nozzle. The steam supply pipe is
also in communication beyond the nozzle
and through the medium of the pipe 26 with
the heating pipe 9, a valve 27 controlling
this communication in a manner not to in- 85
terfere with the direct communication be-
tween the steam supply and the spray pipe
as controlled by the valve i:5.

Arranged preferably below the main tank
1 is an auxiliary tank 28 hereinafter termed 90
the cold water storage tank, this tank being
in communication with the tank 1 through
the bottom of the latter by means of the
valve controlled pipe 29, the cold water
storage tank being also in communication 95
with the pump 11 through a pipe 30. The
pump is also in direct open communication
with the tank 1 through the medium of the
pipe 31 having a valve 32 therein, and the
tank is provided with a drain outlet 33 for 100
obvious purposes.

In the use of the apparatus after a suffl-

1,115,173

cient or desired num'oer of bottles have been
placed in the tank 1 in the manner described,
the valve 19 is opened, as is also the valve 21
and water admitted through the spray pipe
5 7 to the interior of the tank, the spray thus
produced being thrown on to and running
down the sides of each bottle. After admit-
ting the water valve 25 is opened and steam
jetted into the spray pipe, with the effect
10 to gradually heat the water and deliver it
to the bottles in increasing degrees of heat.
When sufficient water has accumulated in
the bottom of the tank, sufficient for ex-
ample to cover the heating pipe 9, the valve
15 19 is closed and the valve 20 is opened, the
valves 27 and 32 being also opened. The
steam is thus admitted to the heating pipes
to raise the temperature of the water in the
bottom of the tank and the pump, being
20 started circulates this heated water in its
gradually increasingly heated condition on
to the bottles and through the tank. After
the milk has been subjected to the proper
degree of heat for the desired length of
25 time, the valve 20 is closed and valve 15
opened, so that the water from the main
tank is pumped into the heated water stor-
age tank 12. After the heated water has
been pumped from the tank 1, the valve 15
30 is closed and the pump stopped. Valves 19
and 21 are then opened and water admitted
directly from the main source of supply to
the tank to cool the bottle. As the water
thus admitted passes through the spray pipe
35 7, it is obvious that owing to the heated con-
dition of said pipe, the water will be ini-
tially heated and gradually cooled, thereby
properly cooling the bottles without the
liability of breaking them. After a suffi-
40 cient qviantity of water has been admitted
to the main tank for circulating purposes,
the supply is shut off by closing the valve
19, and the valves 21 and 32 being then
open and the pump started, the cold water
45 is circulated exactly as described in con-
nection with the heated water until the
proper cooling of the milk is had. The cold
water after its use in the main tank is drawn
into the cold water storage tank, from which
50 after subsequent use, it is taken by the pump
being maintained at the desired degree of
low temperature in the cold water storage
tank by any suitable means for cooling.

It is preferred that in the apparatus each
55 bottle be supplied with a metal cap or other
means of protecting the usual paper disk
stopper, so as to prevent softening of the
latter or any liability of contaminating the
contents of the bottle.

60 By reason of the conservation of the heat-
ing and chilling mediums, there is a material
saving in time owing to the less time re-
quired in bringing such mediums to their
desired high and low temperatures, and by

reason of such economy of time the appa- 65
ratus is more effective as it permits prac-
tically a continuous pasteurizing action.
What is claimed is:

1. A pasteurizing apparatus including a
tank, a spray pipe arranged in the upper 70
portion thereof, means for circulating water
taken from bottom of tank up through the
spray pipe, a heating pipe in the lower por-
tion of the tank adapted to be submerged

by a head of water therein, and a steam 75
supply in communication with the spray
pipe and the heating pipe, whereby both
the ingoing and outgoing water is heated
during its circulatory movement.

2. A pasteurizing apparatus including a 80
main tank, a hot water storage tank, a cold
water storage tank, a pump, independent
means of circulation between the pump and
main tank, independent means of circula-
tion between the pump and hot water stor- 85
age tank, and a communication between the
pump and main tank through the cold wa-
ter storage tank.

3. A pasteurizing apparatus including a
tank, a spray pipe arranged in the upper 90
portion thereof, means for circulating water
taken from the bottom of tank up through
said spray pipe, a heating pipe in the lower
portion of the tank adapted to be sub-
merged by a head of water therein, and a 95
steam supply having independently con-
trolled communication with the spray and
heating pipes, whereby either or both the
ingoing and outgoing water may be heated
during its circulatory movement. 100

4. A pasteurizing apparatus including a
main tank, a spray pipe arranged in the up-
per portion thereof, a heating pipe arranged
in the lower portion thereof, a pump, a
pipe leading from the pump to the spray 105
pipe, a second pipe leading from the pump

to the main tank, a water supply pipe lead-
ing to the pipe between the pump and spray
pipe, a steam pipe, a nozzle forming the
terminal thereof, and opening into and in HO
line with the spray pipe, and a pipe lead-
ing from the steam pipe to and in open
communication with the heating pipe.

5. A pasteurizing apparatus including a
main tank, rack supporting brackets ar- 115
ranged therein, a spray pipe extending lon-
gitudinally of the tank above the brackets,

a heating pipe extending longitudinally of
the tank below the brackets, a pump hav-
ing circulatory communication with the 120
tank through the spray pipe, means for de-
livering the fluid to the spray pipe, means
for delivering a. heating medium to the
spray and heating pipe, a hot water storage
tank having circulatory communication 125
with the pump, and a cold water storage
tank in series circulatory communication
with the main tank and pump.

1,115,173

6. A pasteurizing apparatus comprising a
main tank, a spray pipe arranged in the
upper portion thereof, a heating pipe ar-
ranged in the lower portion thereof, a water
5 supply pipe in communication with the
spray pipe, a steam pipe in communication
with the spray pipe, means for circulating
the water from the bottom of tank up
through said spray pipe, and a steam pipe
10 in communication with said heating pipe,

whereby the temperature of the circulating
water may be progressively increased by the
admission of steam both to the spray pipe
and to the heating pipe.

In testimony whereof I affix my signature 16
in presence of two witnesses.

EGBERT M. CAUFFMAN.
Witnesses :

HERBERT I. WRIGHT,
JAMES J. DOCK.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

0. B. SCHIER.
PASTEDBIZING APPARATUS FOR LIQUIDS IN BOTTLES.

APPLICATION FILED MAY 22, 1914,

1,1 15,248. Patented Oct. 27, 1914

3 SHEETS-SHEET 1.

HIS PETERS CO . PHOTO-LITMO.. WASHINGTON. D C.

0. B. SCHIER.
PASTEURIZING APPARATUS FOR LIQUIDS IN BOTTLES.

APPLICATION TILED MAY 22, 1914,

1,1 15,248. Patented Oct. 27, 1914.

3 SHEETS-SHEET 2,

si^L

S co. PHOTO-LITH

0. B. SCHIER.
PASTEDEIZINO APPARATUS FOR LIQUIDS IN BOTTLES.

APPLICATION FILED MAY 22, 1914,

1,115,248.

Patented Oct. 27, 1914.

3 SHEETS-SHEET 3.

rE HOKKIS fcrcfs Co.. nmro-UTHO.. i

UNITED STATES PATENT OFFICE.

OSCAR B. SCHIER, OF BALTIMORE, MARYLAND.
PASTEURIZING APPARATUS FOR LIQUIDS IN BOTTLES.

1,115,248.

Specification of Letters Patent. Patented Oct. 27, 1914.

Application filed May 22. 1914. Serial No. 840,260.

To all whom it may concern :

Be it known that I, OSCAR B. SCHIER, a
citizen of the United States, residing at
Baltimore, in the State of Maryland, have
5 invented certain new and useful Improve-
ments in Pasteurizing Apparatus for Liquids
in Bottles; and I do hereby declare the fol-
lowing to be a full, clear, and exact descrip-
tion thereof, reference being had to the ac-

10 companying drawings, forming part of this
specification, and to the fingers and letters
of reference marked thereon.

The present invention relates to appara-
tus for pasteurizing beverages and food

15 products, and particularly such products as
are held in bottles or similar containers.

One object of the invention is to provide
an apparatus of compact form and small
dimensions having a very large capacity

20 and requiring but a small volume of heated
liquid for the pasteurizing operation.

A further object is to provide a pasteuriz-
ing apparatus with which bottled goods may
be pasteurized without liability of recon-

25 tamination and with which goods in bottles
having closures of a destructible character,
such, for example, as the ordinary fiber
disks commonly used in milk bottles may be
successfully pasteurized without destroying

30 the efficiency of the closures, impairing their
usefulness as closures, or subjecting their
outer surface to the action of the pasteuriz-
ing liquid.

The invention consists in certain novel

35 details of construction and combinations
and arrangements of parts all as will be
hereinafter described and pointed out par-
ticularly in the appended claims.

Eeferring to the accompanying draw-

40 ings, Figure 1 is an elevation of a more or
less diagrammatic character of an appara-
tus embodying the present improvements;
Fig. 2 is a detail sectional elevation on an
enlarged scale through two of the pasteuriz-

45 ing tanks with the carrier frames in posi-
tion therein. Fig. 3 is a detail partial sec-
tion in a plane at right angles to Fig. 2,
showing one side of the carrier frame and
tank with a section of one of the conveyer

50 chains. Fig. 4 is a section substantially cor-
responding to the section of Fig. 3, showing
the arrangement adopted for holding bot-
tles or containers of different size or height,
and a modified arrangement of the conveyer

link for cooperation with the carrier frames. 55
Fig. 5 is an elevation showing the mecha-
nism for advancing the carrying frames in
the tanks from one end to the other. Fig. 6
is a detail view of a portion of one of the
carrying frames showing the seats in cross 60
section.

Like letters of reference in the several
figures indicate the same parts.

The apparatus adopted for illustrating
the present invention is one primarily de- 65
signed for pasteurizing milk, although it
will be understood that it is competent for
use in pasteurizing any beverages or food
stuffs held in containers of a water proof
character. The entire operation or pasteur- 70
izing may be carried on with the apparatus
illustrated by placing the cold milk in the
raw state in the bottles hot or cold, and
passing them through tanks filled with a
pasteurizing liquid, preferably water of 75
successive degrees of temperature, ranging
from that of the temperature of the milk or
bottles up to the highest temperature of
pa.steuri/ation, approximately one hundred
and forty-five degrees, and there held for go
sufficient time to complete the destruction of
pathogenic or other bacteria, after which
holding, the milk in the container is then
cooled, but as hereafter described, the pre-
ferred system of operation, for sake of econ- 85
omy in time, space and cost, is one in which
the milk is preliminarily heated in bulk.
This preliminary heating is accomplished
in a regenerative apparatus, into which the
hot pasteurizing liquid is discharged from 90
the pasteurizing apparatus and embodies a
bank or series of pipes vertically superposed,
and over the outside of which the cold raw
milk flows, whereby the heat units of the
pasteurizing liquid raise the temperature of 95
the raw milk, and in exchange the pasteuriz-
ing liquid is by the raw milk cooled, so that
the raw milk reaches a temperature approxi-
mating that temperature at which the pas-
proximating the temperature at which the 100
teurizing liquid enters the regenerative
apparatus, and the pasteurizing liquid
reaches a temperature approximating
the temperature at which the raw milk
enters the pasteurizing apparatus, at 105
which time the pasteurizing liquid is then
discharged from the regenerative apparatus
back to the pasteurizing apparatus, enter-

1,116,248

ing at au appropriate point to begin again
the cycle of pasteurization. By this con-
tinuous process the heat energy is mate-
rially conserved and the cooling cost of
operation reduced. In the apparatus illus-
trated, the heated milk is placed in the
bottles or containers by a suitable filling ap-
paratus and the closures applied, the bottles
having been placed in boxes for convenience

10 in handling when they are ready for treat-
ment in the apparatus.

Generally stated, the apparatus embodies
a series of horizontally arranged tanks lo-
cated one above the other, spaced apart only a

15 sufficient distance to admit of the transfer
of the carrying frames from one tank to the
other and at the ends extending alternately
beyond each other in opposite directions to
permit of the convenient transfer of the car-

20 lying frames, there being a circulating sys-
tem for conveying the pasteurizing liquid
from one tank to another, and for maintain-
ing the proper water level in all of the
tanks. The carrying frames in which the

25 boxes of bottles are placed are adapted to
travel through the tanks on suitable tracks
or ways, being advanced by feeding mecha-
nism operating on the last carrying frame
placed in the tank, thus dispensing entirely

30 with the necessity of employing conveyers
cooperating with each individual carrying
frame, while in the tanks. Elevating con-
veyers are provided at the ends of the tanks
for transferring the carrying frames from

35 one tank to the other and from the top to
the bottom of a series of tanks, the order of
operation preferably employed being to
place the carrying frames having the boxes
of filled bottles in one end of the lowermost

40 tank, push them forwardly successively to
the opposite end of the lowermost tank, then
transfer them successively to the next higher
tank, and so on through the whole series of
tanks, the upper tanks being maintained at a

45 low temperature while the lower tanks are
maintained at a high temperature, whereby
the heating and cooling operations will be
gradual, but as rapid as the character of the
containers will permit. The milk is sub-

50 jected to a pasteurizing temperature for a

period long enough to insure the destruction

of pathogenic or other bacteria which can be

destroyed by a single heating operation.

The series of tanks hereinbefore referred

55 to are indicated in Figs. 1 and 2 of the ac-
companying drawings by the letters A, A',
A 2 . The lowermost tank A 2 is of greater
length than tanks A and A' and the tanks
A and A' are positioned to extend alter-

60 nately beyond each other at opposite ends.
All of the tanks are preferably formed of
sheet metal of suitable gage and at their
upper edges they are reinforced by angle
irons a, adapted to form tracks or ways ex-
es tending longitudinally of the tanks through-

out their entire length. The circulation of
water through the tanks and from one takn to
the other is preferably accomplished by con-
necting pipes B which at their lower ends
communicate directly with one end of the 70
tank and at their upper ends communicate
with compartments in the end of the tank
formed by partitions C and the end wall of
the tank, the upper edges of which are at
the proper height to maintain the water 76
level in the tanks at a proper height to sub-
merge the receptacles or containers to within
a fraction of an inch below the mouth of
the containers, and so as not to cause their
complete submergence, as will hereinafter 80
appear. The pipes B through which the
water is circulated downwardly through
the series of tanks connect the tanks at op-
posite ends alternately; thus the water is
caused to fiow through each tank in sue- 35
cession from one end to the other.

The carrying frames in which the boxes
or bottles are placed are formed by end
frames D connected by cross rods d, d' at
the top and at the bottom by slats d' 1 of in- 90
vered V-shape with the sides at an angle of
iibout 90. The carriers thus formed are of
generally rectangular shape and will fit
within the tanks with a fair degree of ac-
curacy, being supported therein by rollers 95
D' at each end, preferably journaled on the
center cross rod d' and adapted to travel on
the ways formed by the angle iron edges of
the tanks. The top edges of the end frames
D are inclined, preferably in both direc- 100
tions from the center and stationary, re-
movable or movable covers E are provided
therefor, which will overlie and protect all
of the bottles held in the frame from any
drippings or liquid which may fall from 105
carriers above, and the covers are prefer-
ably provided with edge gutters e for con-
ducting any liquid which may fall on the
covers off to one end of the carrying frames,
where it can flow into the tank with the least no
possible liability of being splashed into the
mouths of the bottles within the frame.

At eacli end the carrying frames are pro-
vided with projecting ears D 2 , such ears
being extended laterally beyond the carry- 115
in" 1 rollers D' and beyond the tracks formed
by the angle iron edges of the tank. These
ears or brackets D 2 form handles by which
the carrying frames are lifted and trans-
ported by the conveyers to be presently de- 120
scribed.

The construction of carrying frames de-
scribed will permit of the frames being po-
sitioned close together in the tanks whereby
they will occupy the minimum longitudinal 125
space and at the same time they may be ad-
vanced by pressure applied to the end of
a line of carrying frames held in the tank
and any one of them may be withdrawn
upwardly without catching or interfering 130

1,115,248

with the adjacent frames or sides of the tank,
inasmuch as there are no projections which
will interfere with each other.

For lifting the carrier frames from one
5 tank to another and depositing them in po-
sition for traveling in the tanks, conveyers
are provided which are conveniently in the
form of sprocket chains F, arranged on each
side of each end of the tanks, and adapted

1C to travel over and be guided by guiding
sheaves and sprocket wheels / and /', where-
by each vertical reach of the chains will ex-
tend from a lower to a higher tank, the up-
wardly moving reach passing from the pro-

15 jecting end of the lower tank to a point
above the upper tank, thence horizontally
over the end of the upper tank and thence
downwardly. At suitable intervals on the
sprocket chains and projecting inwardly or

20 toward the opposite chain of the pair con-
stituting each conveyer, are a series of pro-
jections F' adapted to engage the lugs or
brackets D 2 on the carrier frames. The pro-
jections F' may conveniently take the form

25 of knobs or knob-shaped rollers, as shown in
Fig. 3, which will seat in the under side of
the brackets D 2 and be retained therein by
the downwardly extending lips d 3 of the
brackets, so that the carrier frames will be

30 suspended from the projections during their
transference from one tank to the other, and
the projections will automatically move
downwardly out of engagement with the
said brackets when the carrying frame has

35 been deposited in the upper tank.

It will be understood that there is one of
the conveyers such as just described, extend-
ing from one end of each lower tank to the
corresponding end of the next higher tank,

40 the arrangement of conveyers being at oppo-
site ends of the succeeding tanks, whereby
carrying frames deposited in one end of the
tank, must be pushed along to the opposite
end before they are in position for coopera-

45 tion with the elevating conveyer for carrying
them to the next higher tank. The carrying
frames are thus caused to follow a path back
and forth across the apparatus as they pro-
gress upwardly.

50 Motion may be imparted to the several
conveyers by any suitable driving mechan-
ism, not shown, and this driving mechanism
may be intermittent in its action or con-
tinuous, in which latter case the projections

55 F' are spaced apart a proper distance to
permit the carrying frames to reach the
proper positions for cooperation therewith
on the elevating side before a projection F'
arrives at the point where it will engage the

60 brackets on the ends of the carrying frames.
In order that the timing may be easily and
properly coordinated, the carrying frames
are progressed through the tanks with an
intermittent movement preferably through

65 a driving mechanism operated by one of the

sprocket wheels /' which is in mesh with the
elevating conveyer.

A convenient arrangement of mechanism
for moving the carrying frames through the
tanks is shown in Fig. 5 and consists of a
crank G connected with the sprocket wheel
/' and adapted to operate a pull rod g ex-
tending to the opposite end of the tank and
provided with a spring-pressed dog g' which
will automatically engage successive carry-
ing frames and draw the same forwardly,
thereby advancing the whole line of carry-
ing frames located in the tank. Conven-
iently, the dog g' will cooperate with pro-
jections on the ends of the carrying frames,
such, for example, as the projecting ends of
the cross rods d.

The complete and orderly handling of the
carrying frames mechanically or with the
least possible manual labor requires that
means be provided whereby they may all be
brought back to a given starting point where
the boxes of filled and capped bottles to be
pasteurized are placed therein, and while, un-
der some circumstance, it may be more con-
venient to remove the boxes of bottles from the
carrying frames at another point, still, with
the apparatus illustrated, the removal of the
boxes containing the bottles of pasteurized
milk and the insertion of new boxes of bot-
ties to be pasteurized may be conveniently
performed at one point, and to accomplish
either or both of the results stated, it is pre-
ferred to arrange long vertically extending
conveyers at opposite ends of the pasteuriz-
ing apparatus, one of said conveyers, that
indicated by the reference letter H, at its
upper end being deflected over guiding
sheaves h, so as to cooperate with and lift
the carrying frames from the end of the up-
permost tank and then convey them down-
wardly through a suitable doorway or open-
ing in the floor or platform I (where the
boxes could be removed if desired) to a
point below the series of tanks where they
are received on a track K along which they
travel to the receiving end of the apparatus
where they move into position for being
lifted by a conveyer L which takes them up
past the slide- way where the new boxes of
bottles are placed in position therein, and
thence over and down into the end of the
lowermost tank A 2 .

As hereinbefore stated, in the practical
operation of the apparatus, it is preferred
that the milk shall be preliminarily heated
in bulk, and in order to avoid any cooling
during the time the milk is being trans-
ferred from the filling and capping station
to the lowermost tank, and if desired to sup- 12,
ply additional heat to the bottles, the car-
rying frames held by the conveyer L are
adapted to pass into a hot air chamber M in
the form of a stack with walls of heat in-
sulating material, said stack having a 130

115

120

1,115,248

curved coter or hood M' and terminating at
the lower end at a point immediately over
the end of the lower tank A 2 . The carrying
frames are conducted up into the hood M ,
and thence down through the chamber M
whereby their heat is conserved, and if de-
sired additional heat is supplied by raising
the temperature of the chamber, and for
this purpose heating pipes N may be ar-

10 ranged therein in any ordinary way.

The temperature of the pasteurizing
liquid in the several tanks is maintained by
any suitable heating apparatus, such, for
example, as steam or heating coils, arranged

15 in or closely around the tanks, or steam
pipes E arranged to discharge into the tanks,
such heating apparatus for the several tanks
is independently controllable as by ordinary
controlling devices R', whereby certain of

20 the tanks may be kept hot and others at
successively lower temperatures, it being the
design of the particular apparatus illus-
trated to have the lowermost tank A 2 heated
to the highest degree, that is to say, it should

25 be heated to approximately 145 F., while
the temperature of the topmost tank is about
40, the temperature of the intermediate
tanks preferably being graduated up to the
highest temperature. If desired more than

30 one of the lower tanks may be kept at the
highest temperature, in order to provide an
adequate holding of the milk at the de-
structive temperature.

The arrangement of the tanks is such that

36 a continuous procession of closely arranged
carrying frames will be passing through
the apparatus at all times, there being no
opportunity for lost space, except at the
points where the conveyers transfer the car-

40 rying frames from one tank to another.
This result would be impossible of attain-
ment, were the carrying frames conveyed
through the tanks by the same conveyers
which transfer them from one level to an-

46 other, inasmuch as the minimum spacing
would have to be the spacing required dur-
ing the transfer stages, and the transfer can
only be effected when the carrying frames
are spaced a considerable distance apart, in-

60 asmuch as the direction of movement must
be changed and space allowed to prevent in-
terference.

From Fig. 3 it will be seen that the knob-
like projection F' which cooperates with

66 the bracket D 2 is mounted on one of the
pintles forming the joint between adjacent
links of the conveyer, but it is obvious that
this specific construction may be varied, and
in Fig. 4 a construction is shown in which

60 the projection F 3 is mounted on an arm pro-
jecting from an intermediate point on one
of the links F 4 . Obviously, either arrange-
ment may be employed and other arrange-
ments will suggest themselves to those

66 skilled in the art.

From Fig. 4 it will also be noted that the
boxes Q and Q' for the bottles are of dif-
ferent depths. The boxes Q are of full
depth and adapted for the reception of large
sized bottles, while the box Q' is of less 70
depth and adapted for the reception of
smaller sized bottles. Both boxes are sup-
ported on the inverted V-shaped cross slats
(I 2 of the carrying frames and are preferably
bottomless, but provided with cross pieces of 75
rods </ on which the bottles rest, thereby
giving free access to the pasteurizing liquid
or water contained in the tanks for con-
trolling the temperature of the contents of
the bottles. 80

Where boxes of different heights, as shown
in Q and Q', are passing through the tanks
at the same time, it is, of course, necessary
that the box of shallower depth. Q', should
have supporting legs or slats q' for preserv- 85
ing the proper height of the bottle within
the tanks, for it is desired in this apparatus
to advance the bottles through the tanks
with their upper ends or mouths just above
the water level and in such position that no 90
water can reach the disks used for closing
the bottles.

By providing the boxes with open bottoms
the pasteurizing liquids will have access to
the bottles therein contained, and by pro- 95
viding the inverted V shaped slats d- in the
carrying frames a slight upward motion will
be given to the pasteurizing liquid surround-
ing the bottles while the carrying frames are
being advanced through the tanks. This 100
motion, however, will not be sufficient to
create waves or eddies, which would cause
the pasteurizing liquid to rise or splash over
the mouths of the bottles and wet the disks
forming the closures thereof, resulting in 105
a rccontaniination of the milk or other liquid
being pasteurized.

The tanks which are maintained at the
uniform highest temperature, for example,
the two lower tanks, do not require an ac- no
tive circulation of water such as is desirable
with the upper tanks where the temperature
of the milk is being reduced, and hence the
water may be drawn from one of the first
temperature-reducing tanks through a pipe 115
19 to an overflow tank 1C. From tank 16
the hot water is pumped through pipe 17 to
the regenerator coils s from which it passes
after being cooled as aforedescribed to one
of the upper tanks A'. The top tank is 120
preferably artificially cooled to bring the
milk down to the temperature at which it
may be most successfully preserved.

For preliminarily heating the milk in bulk
it is preferably discharged from the storage 125
tank 7 over the regenerator coils s passing
thence to an apparatus 10 by means of which
an even temperature is maintained for all
the milk. From the apparatus 10 it passes
into pre-holders 11 ; thence to the filling ma- 130

1,115,248

chine 12, where the hot bottles in the boxes
are filled with hot milk and transferred over
the slide-way 13, to the conveyer L by which
they are carried to the lower tank A 2 , all as
5 heretofore described.

Having thus described my invention, what
I claim as new and desire to secure by Let-
ters Patent is,

1. In a pasteurizing apparatus, the com-

10 bination with a series of superposed pasteur-
izing tanks, of a series of independent car-
rying frames for the goods to be pasteurized,
cooperating ways and supporting rollers on
the carrying tanks and frames, respectively,

15 transfer mechanism for transferring the car-
rying frames from one tank to another tank
at a different level, separable cooperating
devices on the transfer mechanism and car-
rying frames, whereby the carrying frames

20 are detached from the transfer mechanism
when deposited in a tank, and means for ad-
vancing the carrying frames through the
tanks in immediate proximity to each other,
substantially as described.

25 2. In a pasteurizing apparatus, the com-
bination with a series of superposed pasteur-
izing tanks, each having ways extending
longitudinally thereof, a series of independ-
ent carrying frames for the goods to be

30 pasteurized having supports thereon cooper-
eating with said ways, and means for advanc-
ing the carrying frames longitudinally of
the tanks in close proximity to each other
and with an intermittent movement, of

35 transfer mechanism for transferring the car-
rying frames from one tank to another at a
different level, and spaced engaging mem-
bers on the transfer mechanism, whereby,
during the transfer stage the carrying

40 frames will be spaced from each other, sub-
stantially as described.

3. In a pasteurizing apparatus, the com-
bination with a series of superposed pasteur-
izing tanks arranged to extend alternately

45 beyond each other at opposite ends, carrying
frames for the goods to be pasteurized and
means for guiding said carrying frames lon-
gitudinally of the tanks, of means for trans-
ferring the carrying frames from one tank

50 to another at a different level, said transfer
mechanism operating vertically with rela-
tion to the projecting ends of the tanks, and
means for advancing the carrying frames
longitudinally of the tanks with an intermit-

55 tent movement.

4. In a pasteurizing apparatus, the com-
bination with a series of superposed pasteur-
izing tanks arranged with their ends pro-
jecting alternately in opposite directions,

60 and a series of carrying frames for the goods
to be pasteurized, of means for guiding the
carrying frames longitudinally of the tanks
and for advancing the carrying frames while
in the tanks, and transfer mechanism em-

65 bodying conveyers movable vertically from

the projecting ends of the tanks up and over
the end of the next higher tank, whereby
carrying frames lifted from the end of one
tank may be deposited in the end of the next
adjacent tank at a different level. 70

5. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks having ways extending lon-
gitudinally thereof, a series of independent
carrying frames for the goods to be pas- 75
teurized having supports traveling on said
ways, means for advancing the carrying
frames longitudinally of the tanks, and
means for transferring the carrying frames
from each tank to the next succeeding tank so
at a different level, of conveyers extending
vertically at the ends of the series of tanks
and adapted to transfer the carrying frames

to and from the bottom and top tanks of the
series, to and from the points where the 35
goods are deposited and removed from the
carrying frame.

6. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks having longitudinal ways 90
at their upper edges, a series of carrying
frames having supporting rollers traveling

on said ways, means for advancing the car-
rying frames through the tanks, and means
for transferring the carrying frames from 95
one tank to another at different levels, of a
liquid circulating system embodying pipes
lending from the lower tanks to the next
succeeding tank at a higher level, and a
diaphragm forming a chamber in the end of 100
each tank with which the circulating pipe
communicates, the upper edges of each dia-
phragm forming the edge over which the
discharge from the tank takes place, where-
by the water level in the tanks may be 105
maintained at a uniform height.

7. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks, a series of carrying frames

for the goods to be pasteurized, means for no
transferring the carrying frames from one
tank to .another at a different level and
means for advancing the frames longitudi-
nally of the tanks, of a vertically arranged
conveyer at one end of the series of tanks 115
for transferring the carrying frames from
the filling point to the first tank of the se-
ries, and a heat chamber through which
said vertically arranged conveyer passes to
the first tank of the series. 120

8. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks, a series of carrying frames
for the goods to be pasteurized, guides ex-
tending longitudinally of the tanks, rollers 125
on the carrying frames cooperating with
said guides to support the carrying frames
while being advanced from one end of the
tanks to the other, conveyers arranged at
opposite ends of adjacent" tanks for trans- ISO

1,115,248

ferring the carrying frames from one tank
to the next tank of the series at a different
level, said conveyers embodying sprocket
chains having spaced projections thereon
5 and cooperating brackets on the carrying
frames with which said projections engage
for lifting the carrying frames out of one
tank and depositing said frames in the next
succeeding tank.

9. In a pasteurizing apparatus, the com-
bination with a pasteurizing tank, of a series
of carrying frames for the goods to be pas-
teurized, each embodying end frames hav-
ing brackets projecting therefrom and

15 transfer mechanism embodying vertically
arranged sprocket chains having oppositely
extending projections for cooperation with
the brackets projecting at the ends of the
frames.

20 10. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks, means for advancing car-
rying frames longitudinally of said tanks,
and means for transferring carrying frames

25 from one tank to another at a different level,
of carrying frames for the goods to be pas-
teurized, and covers extending over each of

said carrying frames for protecting the
goods contained therein from the drippings
from tanks and frames above the same. 30

11. In a pasteurizing apparatus, the com-
bination with a series of superposed pas-
teurizing tanks, means for advancing the
carrying frames longitudinally of said
tanks, and conveyers for transferring said 35
carrying frames from a tank at one level

to a tank at a different level, of carrying
frames for the goods to be pasteurized, and
covers for said carrying frames having edge
gutters for conducting drippings laterally 40
for discharge into the tanks.

12. In a pasteurizing apparatus, the com-
bination with a pasteurizing tank and car-
rying frames for the bottles to be pasteur-
ised, of boxes in which the bottles are 4f
mounted, having open tops, closed sides, and
openings at the bottom with inclined slats
for directing an upward current into the
boxes to thereby effect a circulation of the
liquid around the bottles.

OSCAK B. SCHIER.
Witnesses:

C. M. SUITING,
CRAN SANENVIM. Jr.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

! I'S

1,119,520.

jCt

C. KBUG.

PROCESS FOE PASTEURIZING LIQUIDS.
APPLICATION PILED DEO. 12, 1913.

Patented Dec. 1, 1914.

MlllllMllil'

-/Of.

NVENTOR

CARL KRUG

His ATTORNEY

UNITED STATES PATENT OFFICE.

1,119,520.

CARL KRtTG, OF FRANKFORT-ON-THE-MAIN, GERMANY.
PROCESS FOR PASTEURIZING LIQUIDS.

Specification of Letters Patent. Patented Dec. 1, 1914.

Application filed December 12, 1913. Serial No. 806,208.

To all whom it may concern :

Be it known that I, CAUL, KEUG, a citizen
of the German Empire, and residing at
Frankfort-on-the-Main, Germany, have in-
5 vented a certain new and useful Improved
Process for Pasteurizing Liquids, of which
the following is a specification.

This invention relates to processes for
pasteurizing liquids in bottles located in a

10 closed, steam-heated chamber, compressed

air being used as a counter-pressure medium.

When pasteurizing liquids in bottles it is

well known to expose the latter in a box-like

casing to the action of steam obtained from

15 piping in the box. Further, in order to ob-
viate fracture of the bottles in consequence
of the pressure above atmospheric which is
produced in them it is well-known to em-
ploy compressed air as a counter-pressure

20 medium and to mix the hot steam with the
compressed air. The process according to
my invention differs from this known proc-
ess in that the compressed air is supplied
both when heating and when cooling the

25 bottles through a system of piping suitably
arranged in the pasteurizing chamber and
issues therefrom into the upper part of the
pasteurizing chamber, whereby the com-
pressed air is preheated during the heating

30 of the pasteurizing chamber by the steam
and, after the pasteurization, i. e. after the
steam has been shut off and the closure
member of the pasteurizing chamber has
been opened, ejects the hot mixture of steam

35 and air out of the pasteurizing chamber and
gradually cools the bottles.

The advantages to be obtained by. the in-
vention are, firstly, a smaller consumption
of operating agents, because the heat of the

40 steam is more completely utilized and the
compressed air is gradually heated inside
the pasteurizing chamber by the heat of the
steam itself. Secondly, the process can be
rapidly carried out and therefore the pas-

45 teurizing apparatus can be efficiently used,
because the temperature in the apparatus
can be raised relatively rapidly to the de-
sired degree by supplying the requisite
amount of steam and in such manner that

60 the temperature in the entire casing acts
uniformly on the bottles ; on the other hand,
the process can be accelerated by cooling the
bottles systematically without the same be-
ing endangered. Thirdly, the invention

55 very greatly reduces the number of bottles
which are broken, as compared with known

processes, both in consequence of the uni-
form pasteurizing temperature which is
guaranteed by the compressed air supplied
from the top and, in addition owing to the ao
gradual cooling due to the compressed air
which itself cools gradually.

One form of apparatus adapted for carry-
ing my process into practice is diagram-
matically represented by way of example in 55
the accompanying drawing, wherein:

Figure 1 is a longitudinal section, Fig. 2
a top plan view of the bottom, and Fig. 3 a
top plan view of the top of the pasteurizing
apparatus. 70

The pasteurizing apparatus comprises a
known box-like casing a having at its front
end a tightly closing door or doors b for
inserting and removing a wagon or truck c
carrying the bottles. The interior of the 75
box a is heated by steam supplied by means
of a system of pipes d on the bottom of the
box. The feed pipe leading to these pipes
is provided outside the box with a stop
cock i to be operated by hand and a regu- 80
lator j in the form of a known thermostat
which operates at a predetermined tempera-
ture, e. g. at 70-75 C. and automatically
closes a second stop cock or closure member.
The outlets for steam in the piping d are 85
preferably directed toward the bottom of
the box, so that this :s heated first. A sec-
ond system of piping e is provided inside
the box. preferably at the two sides, at the
rear end wall and at the top ; the inlet end / 90
of this system is connected to a compressed-
air vessel fed bv an air compressor. Cold
compressed air is supplied by the air-ves-
sel through the piping e in which it is
heated to the temperature of the steam 95
(70-75 C.) The heated compressed air is
forced into the pasteurizing chamber at the
top of the box; the air may flow in either
through a pipe g leading into the top of the
box, or through the top turn of the pipe 100
which will be provided with suitable out-
lets. A safety valve may be provided in
known manner on the pasteurizing box. In
the top of the box a is a blow-off cock h
which is opened when the pressure above 108
atmospheric in the box is to be let off after
the termination of the pasteurization.

The apparatus is used as follows : Steam
is first allowed to pass through the piping d
in known manner into the pasteurizing HP
chamber. The latter is gradually heated to
about 70-75 C., while the temperature of

jaorrio

1,119,520

the contents of the bottles does not at once
attain this height and therefore there is no
dangerous excess pressure in the bottles.
While the temperature of the contents of
5 the bottles gradually rises to the tempera-
ture of the pasteurizing chamber, however,
and the pressure in the bottles also rises, the
admission valve of the pipe / is opened and
steam is shut off from the pipe d. The com-

10 pressed air flows into the piping e, becomes
heated therein and is then supplied from
above into the pasteurizing chamber. Af-
ter pasteurization has taken place the cock
h on the cover of the box is opened. The

15 fresh compressed air which is now con-
tinuously supplied to the piping e drives the
hot mixture of steam and compressed air
out of the pasteurizing chamber into the
open ; in consequence of the fall of tempera-

20 ture occasioned hereby in the pasteurizing
chamber the compressed air is also gradu-
ally cooled as it enters the latter, so that the
bottles are systematically gradually cooled.
The bottles are finally cooled after remov-

2 j ing the same into the open air.
I claim:

1. A process of pasteurizing liquids in
bottles in a closed chamber, consisting in
heating the chamber by supplying steam

30 into the same, in shutting off the supply of
steam, in supplying compressed air through
and into the top of the chamber while the
liquid in the bottles is being heated by the
steam in the chamber, and in then opening

35 an outlet of the chamber, whereby the com-
pressed air is preheated while the chamber
is being heated by the steam, subsequently
ejecting the hot mixture of steam and air
out of the chamber and gradually cooling

40 the bottles.

2. A process of pasteurizing liquids in
bottles in an inclosed space, said process
consisting in heating said inclosed space by
indirect contact and by injecting steam into

45 and toward the bottom of the inclosed
space; continuing said heating and injec-

tion until the temperature in the space reg-
isters from 70 to 75 C. ; passing compressed
air back and forth at the sides, end and top
of said space in indirect contact with the 50
steam whereby the compressed air is heated
to approximately the temperature of the
steam; injecting the heated compressed air
downwardly into the upper part of said
space, whereby the pressure of the steam 55
and air therein is raised while the pressure
in the bottles is being raised by the heat
therein ; and establishing communication be-
tween said space and the outside air where-
by the injected compressed air gradually 60
displaces the heated steam and air mixture
with cooler air.

3. A process of pasteurizing liquids in
bottles in an inclosed space, said process
consisting in injecting steam in the lower (>5
part of said space until the temperature
therein is about 70 to 75 C. ; passing com-
pressed air in indirect contact with the
steam in the space and injecting the com-
presssed air downwardly into the space 70
thereby raising the pressure therein; and
establishing communication between said
space and the outside air whereby the said
compressed air gradually displaces the
steam and gas mixture in the space. 75

4. A process of pasteurizing liquids in
bottles in an inclosed space, said process
consisting in injecting steam in said space
until the temperature therein is raised; pass-
ing compressed air in indirect contact with 80
the steam in the space whereby the air is
heated; injecting the heated compressed air
into the space; and finally displacing the
steam and air mixture with the compressed
air. 85

In testimony whereof, I affix my signature
in the presence of two witnesses.

CARL KRUG.

Witnesses :

CARL GRTJND,
JEAN GRUND.

Coplei of this patent may be obtained for flve cents each, by addressing the "Commissioner of Patent'

Washington, D. C."

J. KERBER.

PASTEURIZER.
APPLIOATIOH FILED ADO. 4, 1913.

1,127,634.

Patented Feb. 9, 1915.

t SHEETS-SHEET 1.

J. KERBER.

PASTEURIZER.

APPLICATION FILED AUG. 4, 1913.

1,127,634.

Patented Feb. 9, 1915.

8 SHEETS-SHEET 2.

TVutx^v

J. KERBER.

PASTEURIZER.

APPLICATION FILED AUG. 4, 1913.

1,127,634.

Patented Feb. 9, 1915.

8 SHEETS-SHEET 3.

'O_

5 ^

* v

H ^
^ ^

\.
^

UNITED STATES PATENT OFFICE.

JULIUS KERBER, OF WEST BEND, WISCONSIN.
PASTEURIZER.

1,127,634.

Specification of Letters Patent. Patented Feb. 9, 1915.

Application filed August 4, 1913. Serial No. 782 853.

To all whom it may concern:

Be it known that I, JUSTUS KEHBER. a
citizen of the United States, and resident
of West Bend, in the county of Washing-
6 ton and State of Wisconsin, have invented
certain new and useful Improvements in
Pasteurizers; and I do hereby declare that
the following is a full, clear, and exact de-
scription thereof.

10 My invention consists in what is herein
particularly set forth with reference to the
accompanying drawings and pointed put
in the cla ; m of this snecification, its object
being to provide simple, economical and ef-

15 ficient pasteurizing apparatus especially de-
signed for the treatment of bottled beer
and having the advantages subsequently
specified.

Figure 1 of the drawings represents a side.

20 elevation of a pasteurizing apparatus in ac-
cordance with my invention partly broken
away: Fig. 2, a vertical section of the same
longitudinally thereof, the section being in-
dicated by line 2 2 in Fig. 4; Fig. 3, n

25 plan view of said apparatus contracted and
partly in horizontal section indicated by
line 3 3 in Fig. 2, and Fig. 4. a cross-sec-
tion of the same indicated by line 4 4 in

F * "

ig. 2.

80 Referring by numerals to the drawings,
5 indicates a rectangular covered tank rest-
ing on sills 0, and rising from the bottom
of the tank to a predetermined height are
transverse partitions 7 by which said tank

35 is divided into three water compartments,
each having an overflow outlet 8. Journaled
in side bearings of the tank above the water
level of its compartments are a series of
parallel transverse preferably wooden roll-

40 ers 9 at suitable intervals apart, and fast
on one journal of each roller, outside of said
tank is a worm-wheel 10 in mesh with one
of n series of worms 11 on a driven shaft
12 for which the ends of a gear-cnsing 13

45 is provided with bearings, said rollers con-
stituting a conveyer for steaming trays 14
in which the bottle goods to be pasteurized
are carried, the bottom of the trays being
perforated. The loaded trays are fed to

60 the conveyer through an opening in one
end of the tank and discharged through an
opening in the opposite end of said tank,
as indicated in Fig. 2, and, as indi-
cated in Fig. 4, the width of the ap-

65 paratus is such that two parallel series
of said trays may be operated upon at the

same time, or said apparatus may be in-
definitely widened to increase its capacity.

Supported in the tank, above the end
openings therein for the loaded trays, are 60
pans 15, 15', 15" having perforated bottoms
and corresponding in number to the afore-
said water compartments with which they
register, and in Fig. 4, the tank-cover is
shown provided with a manhole having a es
closure 16.

Reading from the left of Fig. 1, a centrifu-
gal pump 17 in connection with the first water
compartment of the tank discharges through
a pipe 18 into the pan 15", and a similar 70
pump 19 in connection with the third water
compartment of said tank discharges
through a pipe 20 into the pan 15. An-
other centrifugal pump 21 in connection
wHh the nrddle compartment of the tank 75
discharges through a pipe 22 into the mid-
dle pan 15' and a horizontal pipe 23 con-
nects the first and third water compart-
ments of said tank.

A single shaft 24 is shown common to all 80
the pumps, said shaft being preferably that
of an electric-motor 25. A sprocket-wheel
2G is shown fast on the shaft 24 and con-
nected by a link-belt 27 with a similar wheel
28 fast on the worm-shaft. 85

A steam-discharge pipe 29 is shown ex-
tending into the middle water-compartment
of the tank to thus provide for heating
of the contents of said compartment, and
a similar pipe 30 is shown lending into the 90
front end compartment of said tank to pro-
vide for heating the contents thereof.

In practice the water in the first and
third compartments of the tank (connected
bv the pipe 23) is of equalized temperature 95
lower than the water in the intermediate
compartment of said tank. The loaded trays
are traveled slowly by the roller conveyer
in the direction indicated by an arrow in
Fig. 1, under the several pans aforesaid to 100
effect a warming, pasteurizing and cooling
of the bottled goods in said trays without
submergence of the same.

I claim :

A pasteurizing apparatus comprising a 105
rectangular covered tank having opposite
end openings, transverse partitions rising
from the bottom of the tank to divide the
same into three compartments, a series of
parallel rollers arranged in the tank trans- 110
yersely of the same between said end open-
ings, means for simultaneously driving all

1,127,634

the rollars in the same direction, whereby
provision is had for conveying steaming-
trays of bottled goods through the tank lon-
gitudinally of the same over the water level
of its compartments; pans having perfo-
rated bottoms and arranged in the upper
portion of the tank to individually register
with one of said compartments, means for
independent attemperation of water in each
tank-compartment, that in the first and third
compartments being of an equalized tem-
perature lower than that in the intermediate

compartment; and means for circulating the
attemperated water from each of said com-
partments through the pan in register there- id
with.

In testimony that I claim the foregoing
I have hereunto set my hand at West Bend,
in the county of Washington and State of
Wisconsin, in the presence of two witnesses. 20

JULIUS KERBEK.
Witnesses :

A. G. LANCENBACH,
JOSEPH M. O'

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

1 Commissioner of Patents,

1,141,566.

J. F. LESTER.

PROCESS OF PASTEURIZING MILK.
APPLICATION FILED AUG. 2, 1912.

Patented June 1, 1915.

3 SHEETS-SHEET I.

1,141,566.

1. F. LESTER.

PROCESS OF PASTEURIZING MILK.
APPLICATION FILED AUG. 2, 1912.

Patented June 1, 1915

3 SHEETS-SHEET 2.

.518* ,1

.j-

1,141,566.

J. F. LESTER.

PROCESS OF PASTEURIZING MILK.
APPLICATION FILED AUG. 2, 1912.

Patented June 1, 1915.

3 SHEETS SHEET 3.

UNITED STATES PATENT OFFICE.

JAMES F. LESTER, OF NEW YORK, N. Y., ASSIGNOR TO RICHARD HERRIFIEXD, OF NEW

YORK, N. Y.

PROCESS OF PASTEURIZING MILK.

1,141,566-

Specification of letters Patemt. Paten ted June 1 , 1915.

Application filed August 2, 1912. Serial So. 712,841.

To all whom it may concern :

Be it known that I, J nwRs F. LESTER,
a citizen of the United States, and a resi-
dent of the borough of Manhattan, city,
5 county, and State of New York, have in-
vented a new and useful Process of Pas-
teurizing Milk, of which the following is
a specification.
My invention relates to the pasteurization

10 or sterilization of liquids intended for hu-
man consumption. In the following de-
scription, I will set forth my process as ap-
plied to the pasteurization or milk, but it
will be understood that it is equally appli-

15 cable to the pasteurization of other liquids,
my invention being of such scope as to in-
clude any liquid, the pasteurization of
which is desirable or necessary.
Prior to my invention milk was visually

20 pasteurized by heating it to a temperature
too high for proper pasteurization for a time
insufficient for such pasteurization, and then
retaining it in a holding tank until pas-
teurization was complete. The milk was

25 then drawn from the holding tank, cooled
and bottled. The principal defect in such
processes is that, after being cooled to a tem-
perature below that required for pasteuri-
zation, the milk often became infected by

30 contact with imperfectly cleansed pipes and
tanks, the impure air of the filling room,
the hands of workmen, non-sterile bottles or
other sources of infection. Though regard-
ed as sterilized milk, it is obvious that when

30 delivered to the consumer it was frequently
far from being sterile. Such processes are
objectionable also because in their operation
the milk is often changed chemically or
otherwise injured because of being heated

40 to a destructively high temperature. They
were further found to be imperfect and ob-
jectionable in that they failed to remove
dirt and deleterious foreign matter gen-
erally from the milk. In some cases, the

45 milk was strained through non-sterilized
cotton before being heated, but this crude
method of filtration is obviously inefficient
in that only the larger particles of dirt are
removed, a part of the milk is absorbed and

00 wasted and, especially if a cloth of fine
mesh is used, the valuable butter-fat con-
stituents of the milk are retained thereby.

The novel process of my invention ob-
viates all of the above objectionable features

and in addition possesses inherent advan- 55
tages not heretofore had, such as ease and
speed of operation, absolute purity and ster-
ility of product, unimpaired richness of
product, uniformity of cream line and ab-
sence of losses due to waste and injury to the 60
milk.

According to the process of my invention
the milk is first strained in the cold state
through a cloth and under pressure, such
as that of centrifugal force. This operation 66
may be dispensed with though I have found
it valuable in most cases because such strain-
ing separates the coarser particles of dirt
from the milk while at the same time, the
butter-fats passing freely through the cloth, 70
the quality of the milk is in no wise im-
paired. The milk is then quickly heated,
preferably under pressure and to a pasteur-
izing temperature, by which I mean a tem-
perature which is high enough to accom- 75
plish pasteurization but is not so high as
to injure the quality of the milk in any way,
a temperature which I have found should
be about 145 F., but preferably not higher
than 145 F. The heated milk is then fil- 80
tered, preferably under pressure, through a
bed of non-absoruent material, the tempera-
ture being maintained at approximately
145 F. during the filtering operation. By
such filtration all of the dirt and other solid 85
foreign matter is removed. The nitration
has also been found to remove a considerable
percentage of the bacteria in the milk. The
butter-fat constituents of the milk, however,
pass through the filter bed together with 90
the more liquid portions of the milk. Thus
a thorough purification of the milk, so far
as dirt and solid particles generally is con-
cerned, is attained while at the same time
no loss in quality is suffered. After the hot 95
filtration, the milk, still maintained at the
pasteurizing temperature of about 145 F.
is introduced into containers, such as the
ordinary milk bottles of commerce, which
have previously been sterilized and dried 100
and are at the time of the filling operation
at the same temperature as that of the milk,
this equality of temperatures assuring the
successful filling ot the bottles without
breakage. 105

The bottled milk is now ijj a sterile condi-
tion and may at once be delivered to the con-
sumer. Inasmuch, however, as the above

1,141,666

steps of heating, filtering and filling may
be carried out in a relatively short period
of time, and as in some States, the main-
taining of the milk at a pasteurizing tem-
5 perature for a relatively long period of time,
as for instance from twenty to thirty min-
utes, Jis required by law, I subject the bot-
tled milk to a further temperature treat-
ment. Before the temperature of the milk

10 and the bottle containing it has lowered ap-
preciably below 145 F. the bottle preferably
previously sealed with a fluid-tight cap, is
subjected to contact with water at 145 F.
for the required period of time, after which

.15 the milk is quickly cooled by subjecting the
bottle to contact with water at gradually
lower temperatures until a refrigerating
temperature is reached. The milk is now
absolutely sterile and is in condition for

20 delivery to the consumer; moreover it is
so packaged as to be absolutely free from
contaminating influences until such time as
the sealing cap has been removed.

My invention has to do also with an ap-

25 paratus by which my process above briefly
described may be carried out. Ah embodi-
ment of such an apparatus is shown in the
accompanying draAvings in which

Figure 1 shows in elevation a portion of

30 the apparatus, Fig. 2 shows in elevation the
remaining portion of the apparatus a part
of which is shown by Fig. 1, Fig. 3 is an end
elevation of that portion of the apparatus
which is shown by Fig. 2, Fig. 4 is a detail

35 of the milk heater and Fig. 5 is a detail of
the pasteurizing and cooling tanks.

The advantages of the apparatus of my
invention and further advantages of my
process will be pointed out or will otherwise

40 appear in the following description of the
construction and operation of the apparatus
shown in the drawings.

The milk is first introduced into the cen-
trifugal machine 1 which may be of ordi-

45 nary construction although I 'prefer a ma-
chine in which the strainer is composed of
"terry" cloth. From the centrifugal ma-
chine the milk is discharged into the dump-
ing vat 2 from which it is pumped by the

50 milk pump 3 into the coils of the milk heater
4, after traversing which it emerges through
the pipe 5 fitted with a weighted valve 6.
The coils of the milk heater comprise pipes
7 which extend horizontally through the

66 cylindrically shaped heater and project be-
yond the heads 8 thereof. Where the pipes
7 pass through the heads they are each pro-
vided with a stuffing box 9. The pipes are
connected in series by means of U-shaped

W connectors 10 which are secured by suitable
means, such as screw threaded unions, to
the ends of adjacent pipes. Upon the re-
moval of the connectors 10, the interiors
of the pipes 7 may be easily inspected and

6$ cleaned. If necessary the pipes 7 may read-

ily be removed from the heater by merely
loosening the stuffing-box followers "and
drawing the pipes in a longitudinal direc-
tion. The pipes 7, as well as all other parts
of my apparatus which is adapted to come 70
into contact with the milk, are preferably
provided with tin or silver linings. Hori-
zontal partitions 11, of which there may be
any desired number, extend across the heater
between the pipes 7, being riveted at their 76
sides to the cylindrical casing of the heater.
These partitions serve to divide the heater,
externally of the milk coils 7, into a plural-
ity of chambers which are in communica-
tion with each other alternately at the heads 80
of the casing by reason of the fact that the
partitions are shorter than the casing and
are so disposed as to alternately leave a
communicating space 12 between their ends
and the heads 8. 86

The water for heating purposes may be
conducted from the ordinary city water sup-
ply pipe 13 into the expansion tank 14, in
which a predetermined level may be main-
tained by the float-operated valve 15. From 90
the expansion tank the water discharges into
the pipe 16 from which it is drawn by the
pump 17 and forced through the hot water
henter 18. This heater may be of any suit-
able construction and preferably comprises 95
a coil through which the water to be heated
passes and about which steam is admitted.
As shown, steam is introduced into the
heater 18 through the steam pipe 19, the
amount of steam being regulated by the 100
thermostatic device 20 by the operation of
which the heating of the water to a certain
predetermined temperature, say 145 F. is
accomplished. The water after being heat-
ed is forced through the pipes 21 and 22 105
into the lower part of the milk heater 4
through the chambers of which it flows in
series being directed continually from one
end of the heater to the other by the parti-
tions 11. After thus flowing back and forth I 10
in the heater chambers, during which time
its heat is communicated to the milk in the
milk pipes 7, the water is conducted through
the return pipe 23 to the inlet pipe 16, in
this way forming a continuous circuit. The 116
milk thus heated to a temperature of 145 F.
is forced through the pipe 5 tinder a pres-
sure which is sufficient to overcome the re-
sistance of the weighted valve 6 and enters
the milk filter 24. Because of the pres- 1?0
sure maintained in the coils, the heating is
accomplished more quickly and uniformly
and, all parts of the coil being completely
filled with milk, the coil does not become
more highly heated at one point than at an- 126
other, a condition which would result in
the baking or crusting of the milk within the
coil. The pipe 5 may, if desired, be pro-
vided with thermometers 25 and 25'. The
filter*- 24 which may be of any suitable con- lso

1,141,066

struction, carries a filter bed of non-absorb-
ent particles', such as ground quartz, of such
size and in a bed odf such thickness that when
the hot milk is forced through it all of the
5 dirt and a considerable percentage of bac-
teria will be removed. The butter-fat, how-
ever, will pass through with the other con-
stituents of the milk, the filtered liquid be-
ing forced through the pipe 26 into the cov-

10 ered milk receiving tank. 27.

A part of the water heated in the heater
18 is conducted through the pipe 28 connect-
ed with the heater outlet pipe 21 and the
pipe 29 connected with the pipe 28 to the

16 water jacket with which the filter 24 is pro-
vided. After traversing the water-jacket it
is conducted to the return pipe 23 by means
of the pipe 30. The pipe 31 also connected
with -the pipe 28 conducts a further portion

20 of the water heated by the heater 18 to the
water jacket of the milk receiving tank 27,
after traversing which it is conducted
through the pipe 32 to the return pipe 23.
In this way the temperature which the milk

25 attained in the heater 4 is maintained while
it is in the filter aim the receiving tank.

From the receiving tank the hot milk is
forced through the pipe 33 and discharged
into the covered tank of the bottle filling

30 and capping apparatus 34. This apparatus
may be of any suitable construction and is
preferably an apparatus which is capable of
filling a plurality of bottles, as a crate full,
simultaneously and then capping the filled

35 bottles at a single operation. The empty
bottles are sterilized, heated to the tempera-
ture of the milk with which they are to be
filled and placed in trays or crates 35 before
being placed under the filling nipples of the

40 apparatus 31. The sterilizing may be done
by washing the bottles in an alkali solution
at 140 F., then rinsing with water at 170
F. to 190 F. and then allowing them to dry
and cool to the milk temperature, 145 F.

45 When filled, the bottles are at once capped
by the apparatus. The caps which I prefer
to use are the fluid-tight crown caps of com-
merce, the under side of which are provided
with a thin lining of cork or of paraffin, so

50 that the" milk will at no time be exposed to
the metal of which the caps are composed.
When the crate full of bottles has been
capped, they are placed, crate and all, and
before the temperature has fallen appre-

65 ciably below 145 F. into a compartment of
the sterilizing apparatus. This apparatus
comprises a plurality of compartments 36,
three of which are shown, in the form of
tiers, one above the other. Each compart-

60 nient is in the form of an elongated box, capa-
ble of accommodating a number of crates,
the latter being introduced into the compart-
ment through one or more openings in the
front thereof. When a compartment has

65 been filled with crates of filled and capped

bottles, these openings are closed by closures
37 which are pressed firmly against the front
of the compartment bordering the openings
therein by hand screws 38 cooperating in an
obvious manner with suitable yokes 39. The
latter may be hinged at the bottom to the
compartments and may each be provided
with a hooked extension 39' pivotally con-
nected with the yoke and provided with a
hook or projection 39" which cooperates
with a recess in the upper external wall of
the compartment. It is obvious that upon
loosening the screw 38, the hooked exten-
sion 39' may be disengaged from the com-
partment and the yoke 39 may then be
swung down on its hinge. In this way the
openings may obviously be freed of their
closures 37 or may be sealed by them to form
a fluid-tight closed compartment. The
closure at the left of the upper compartment
is shown in Fig. 2 in open position, the other
closures being shown in closed position.

The walls of the compartments are prefer-
ably formed of sheet metal and provided
with, non-corrodible sheet metal linings 36',
between which and the outer wall a filling
of asbestos or other heat insulating material
36" is placed. Each compartment is fur-
ther insulated from the adjacent compart-
ments by constructing the tiers with inter-
mediate air spaces.

When a compartment of the pasteurizing
apparatus has been completely filled with
crates containing filled and capped bottles
of milk at approximately 145 F., the clo-
sures 37 are forced into position to close the
openings on the front wall of said compart-
ment, and water at 145 F. is admitted
through a valved pipe 40 which connects
one end of each compartment with pipe 28,
leading from the water heater 18. The
water at such temperature is caused to flood
the compartment so that it comes into con-
tact with the whole external surface, includ-
ing the cap of each bottle, and after passing
through "the compartment it passes through
a valved pipe 41 and the pipe 42 into the re-
turn pipe 23, the flow being continued for
the prescribed time for accomplishing pas-
teurization. After the pasteurization is
complete, water at 100 F., then water at
ordinary temperature and finally water at a
refrigerating temperature is caused to flow
through the compartment.

The water at 100 F. is obtained by con-
ducting supply \vater from the pipe 13
through pipes 43 and 44 to the auxiliary
heater 45 in which it is heated by steam ad-
mitted through the pipe 46. The tempera-
ture of the water in the outlet pipe 47 is
regulated by the thermostatic device 48 con-
nected with the steam pipe 46. From the
pipe 47, the hot water is conducted through
pipe 49 and one of the valved branch pipes
50 into the desired compartment, after flow-

105

110

1,141,086

ing through which it issues from a pipe 51
and is discharged from the drain pipe 52.
The water at ordinary temperature is con-
ducted from the pipe 43 directly to the pipe
5 49 .through the valved connecting pipe "3,
the heater 45 being rendered inactive by
closing the valve in the outlet pipe 47 and
that in the steam pipe 46. The refrigerating
water is obtained from a refrigerating appa-

1 ratus, as the ice water tank 54, to which sup-
ply water may be conducted from pipe 44
through the valved pipe 55 and the tank
inlet pipe 56. The refrigerating water is
drawn from the tank 54 by a pump 57 and

15 forced through the pipe 58 and the valved
pipes 51 which previously served as outlets
for each compartment for water at 100 F.
and at ordinary temperatures. The refrig-
erating water after traversing the desired

20 compartment issues through valved pipes 59
which are connected by pipe 60 with the
tank inlet pipe 56. The refrigerating water
is thus caused to flow in a continuous circuit
which may include any one or more of the

25 pasteurizing compartments by the obvious
manipulation of the valves in the inlet and
outlet pipes.

In utilizing the pasteurizing apparatus, I
preferably fill one compartment with crates

30 containing filled and capped bottles of milk
at a pasteurizing temperature. The closure
is sealed in place and water from the pipe
28 which has been heated to about 145 F.
by the heater. 18 is caused to flood the com-

35 partment, submerging the bottles therein,
by opening the valves in the pipes 40 and
41. It will be seen that substantially no
heat will be abstracted from this water by
the filled bottles, because the latter are at

40 substantially the same temperature as the
water. After thorough pasteurization in
this manner, the valves in pipes 40 and 4t
connected with the compartment are closed
and the valves in pipes 50 and 52 are opened,

45 those in pipes 53 and 51 being closed, so as
to allow water at a temperature of about
100 F. supplied by the auxiliary -heater to
flow through the compartment to cool
gradually the bottles and their contents,

50 such cooling insuring obviously a minimum
breakage of the bottles. After a few min-
utes of such flow ordinary supply water is
admitted by closing the valve in pipe .47 and
opening that in pipe 53 to further cool the

55 bottled milk. Finally the valves on the
pipes 50, 52 and 53 are closed and those in
pipes 51 and 59 are opened so as to allow
refrigerating water to be forced through
the compartment by the pump 57. The com-

60 partments being equipped with pipes and
valves independently of each other, it is
evident that water of varying degrees of
temperature may be introduced into each
compartment independently of the others.

W For example, whi 1 ? water at 145 F. is

traversing one compartment, water at the
same temperature or at 100 F. or at ordi-
nary temperature may be caused to traverse
any other of the compartments. In cooling
the pasteurized milk, it may of course be 70
unnecessary to first supply water at 100 F.,
but water at ordinary temperatures may be
introduced instead. The refrigerating
water may be forced through one or more
of the compartments for an indefinite time, 75
the compartment acting as a storage cham-
ber. At any time after the milk has been
cooled to refrigerating temperature, the
compartment may be opened and the crates
may be loaded directly on the wagons for 80
delivery. The crates which I prefer to use
in my apparatus are the ordinary non-cor-
rodible metallic crates which are commonly
used for delivery purposes. The utilization
of such crates insures a minimum amount 86
of handling for after the bottles have been
placed in them preparatory to' filling and
capping, the bottles are at no time up to
actual delivery to the consumer's door sub-
jected to individual handling. 90

My apparatus has the important advan-
tage of being easily and thoroughly cleaned
as to those parts thereof with which the
milk comes into contact. To clean and ster-
ilize these parts I introduce supply water 95
into the dumping vat 2 through the pipe 61
and by its use prepare an alkali cleansing
solution which is pumped by the pumps
through the milk coils or the heater 4 which
is now heated by introducing steam from 100
the pipe 19 through the branch pipe 63.
The solution is thus boiled in the tubes and
is forced boiling through the filter, holding
tank and bottle filling machine, issuing in
streams from the nipples of the latter. The 106
filter bed may have been removed prior to
the passage of the solution. This solution
is followed by boiling water. The tempera-
ture of the solution and the water may be
raised to 320 F. by the heater. When the no
water issues in clear streams from the fill-
ing nipples, steam may be forced through if
desired, the flow of steam being followed
by a flow of hot air. The air may be first
purified and compressed by the compressor 115
64 and driven through the pipe 65 into the
air storage tank 66, from which it may be
admitted to the milk coils of the heater 4
by the pipe 67. The air becomes heated in
the heater and following the course of the 120
cleansing fluids issues finally from the fill-
ing nipples. The apparatus is thus thor-
oughly dried and sterilized and the nipples
may be closed so as to prevent admission
of atmospheric air until the apparatus is 125
to be used again for pasteurizing purposes.
After the hot air has traversed the appa-
ratus for a time, I prefer to stop the flow
momentarily and insert a new filter bed, or
the old one thoroughly cleaned, into the 130

1,141,566

filter. The air is then again admitted so as
to sterilize and dry the new filter bed in ad-
dition to the other parts of the apparatus.

II **

claim :

1. In the process of pasteurizing milk,
the improvement which consists in forcing
milk heated to substantially a pasteurizing
temperature through a filtering medium into
a storage chamber and thence into bottles,
the temperature to which the milk was first
heated being substantially maintained dur-
ing the filtering, storing and bottling op-
erations.

2. The process of treating milk, which
consists in heating the milk, then forcing
the heated milk to substantially a pasteuriz-
ing temperature through a filtering medium,
then filling it into a container, the tempera-
ture to which the milk was first heated be-
ing substantially maintained during the
filtering and filling operations then sealing
said container and then subjecting the milk
in said container to pasteurizing conditions
by flowing in contact with the container
for a suitable time, a liquid having a
pasteurizing temperature substantially as
and for the purpose described.

3. The process of treating milk, which
consists in heating the milk, then forcing
the heated milk to substantially a pasteuriz-

ing temperature through a filtering medium,
then filling it into a container, the tempera-
ture to which the milk was first heated be-
ing substantially maintained during the
filtering and filling operations then sealing 36
said container, then subjecting the milk in
said container to pasteurizing conditions
by flowing in contact with the container for
a suitable time, a liquid having a pasteuriz-
ing temperature and then cooling said milk 40
by flowing in contact with the container a
liquid having a lower temperature than a
pasteurizing temperature, substantially as
and for the purposes described.

4. The process of treating milk, which 46
consists in heating it to substantially a
pasteurizing temperature, then removing
bacteria from it by filtration, and then sub-
jecting the filtered milk to pasteurizing con-
ditions, the milk at .11 times being kept at a 60
temperature not less than that to which it
was first heated.

In testimony whereof, I have hereunto
set my hand in the presence of two subscrib-
ing witnesses.

JAMES F. LESTEK.

Witnesses :

JOHN A. FERGUSON,
FRANK F. KIRKPATRICK.

1315"

B. D. WHITE.

APPARATUS FOR PASTEURIZING SUBSTANCES.
APPLICATION FILED APR. II, 1913.

1,144,883. PatentedJune 29, 1915.

3 ^ffiff.l. ^

^LUfiU*Ot*VMJ.

UNITED STATES PATENT OFFICE.

1,144,883.

BENJAMIN D. WHITE, OF BALTIMORE, MARYLAND.
APPARATUS FOR PASTEURIZING SUBSTANCES.

Specification of Letters Patent. Patented Julie 29, 1915.

Application filed April 11, 1913. Serial No. 760.587.

To nil whom it may concern:

Be it known that I, BENJAMIN D. WHITE,
a citizen of the United States, residing at
Baltimore, in the State of Maryland, have
5 invented certain new and useful Improve-
ments in Apparatus for Pasteurizing Sub-
stances; and I do hereby declare the follow-
ing to be a full, clear, and exact description
of the invention, such as will enable others

10 skilled in the art to which it appertains to
make and use the same.

This invention is characterized by its ob-
ject to enable effective pasteurization of
milk or other substances in an inexpensive

15 manner and while contained in the recep-
tacles in which the milk or other substances
is or are ordinarily delivered.

A. further object is the pasteurization of
milk while in the delivery bottles and dis-

20 posed in the delivery cases.

With these and other objects in view, as
will hereinafter in part become apparent,
and in part be stated, the invention com-
prises certain novel constructions, combina-

25 tions and arrangements of parts as will be
subsequently disclosed and claimed.

Tn the accompanying drawing, Figure 1
is a view in side elevation of a series of de-
livery crates or cases, parts being broken

30 away and seen in section for disclosing in-
terior structure. Fig. 2 is a top plan view
thereof on a reduced scale. Fig. 3 is a dia-
grammatic view of the entire system. Fig.
-i is a view similar to Fig. 1 of a slightly

35 modified embodiment. Fig. 5 is a diagram-
matic plan of a further embodiment.

In the pasteurization of certain liquids,
as beer and the like, it has been proposed to
heat the liquid while contained in bottles by

40 .sprinkling thereon water or other heating
media in sufficient quantities and at suffi-
cient temperature for assuring pasteuriza-
tion, but these apparatus have been found
expensive to construct and uneconomic in

45 maintenance, and it is for the purpose of at-
taining the advantages of such proposed ap-
paratus without the objection thereto that
this invention has been produced. One of
the objections to the proposed apparatus

60 above mentioned is the fact that when water
is merely sprinkled upon a bottle it does not
uniformly deliver heat units thereto, and to
the end of obviating this difficulty the pres-
ent apparatus provides for the delivery in a'

66 continuous stream of a thin film or sheet
constantly enveloping substantially the en-

tire body of the bottle, and this being car-
ried out in multiple and by very simple ap-
paratus renders the present invention espe-
cially effective. go

Referring to the accompanying drawing
by numerals, 1 indicates a pan having an
exterior contour adapting it to snugly fit
within the conventional case 6. The pan 1
is provided with a flange 2 about its upper 65
edge adapted to overhang the upper edge of
the respective case, and the pan is formed
with a series of inverted cup-shaped caps 3,
there being as many caps 3 as there are
bottles 5 adapted to be contained in the 70
case 0. Each cap 3 may be formed in the
pan 1 in any suitable manner, as by being
stamped from the material of the pan, so
that the lower end of each cap 3 is open
and freely admits the upper end portion of 75
the respective bottle 5. The vertical wall of
each cap 3 is perforated by a series of aper-
tures 4, each of said apertures being V-
shaped with the wider portion of the V ter-
minating sufficiently below the upper end of SO
the cap for providing an imperforate area
for surrounding the upper end portion of
the respective bottle. Each bottle 5 is sus-
tained on the usual crossed wire base 7 of
case 6. and the parts are proportioned so as 85
to cause the extreme upper end portion of
each bottle 5 to extend into the imperforate
portion of the respective cap 3 and to at the
same time expose the extreme portion of the
neck of the bottle so far as contents thereof 90
are considered to the direct action of the in-
flux of water through the apertures 4, the
larger quantities being admitted nearest the
liquid level in the bottle, so that the upper
portions of the neck of the bottle will re- 95
ceive as much water as the shoulder of the
bottle, and there will be no tendency of the
streams of water to break before distribu-
tion as a sheet over the bottle, and the con-
tents of the bottle are, therefore, directly 100
subjected to the diffused heat from the
water. There is, therefore, an entire obvia-
tion of a failure to heat the entire contents
of the bottle and of any dependence upon
the rising of heat from lower portions of 105
such contents. It will be observed that the
imperforate area of each cap 3 serves as a
temporary cover for the contained bottle
and obviates liability of water entering the
open neck of the bottle. 110

In practice, I employ a system such as in-
dicated in diagram in Fig. 3. In this figure

1,144,883

.33ITTO. f j

a series of cases 6, consisting preferably of
a number of stacks of superimposed cases
rest upon a grating 7', which latter is sus-
tained by an inclined floor 8 converging to a
5 drain pipe 9. The pipe 9 is provided with a
branch 10 controlled by a three-way valve 12
and emptying into a hot water collection
tank 11. Pipe 9 is provided with a second
branch pipe 13 which empties into a warm

10 water collection tank 14, and is controlled
by a three-way valve 15. The pipe 9 is
further provided with a branch or terminal
portion 16 emptying into a cold water col-
lection tank 17 and controlled by valve 18.

15 A pipe 19 leads from the tank 11 and dis-
charges at points above the several stacks
of cases 6, pipe 19 being provided with
branch pipes, as 31 and 32, for each of the
said stacks, and the branch pipes being ap-

20 propriately controlled by valves 33 and 34.
A pump 21 is disposed in the length of
the pipe 19 for maintaining the circulation
from tank 11 to the stacks of cases. A pipe
27 leads from tank 14 and extends above

25 the stacks of cases 6, being provided with a
branch, as 23, 24, for each stack of cases.
and each branch is controlled by a suitable
valve, as 25, -26. A pump 29 is disposed in
the length of the pipe 27 for maintaining

30 circulation therein. The liquid in tank 11
is heated in any preferred manner, as by
steam supplied through a pipe 20 controlled
by a valve 22. A pipe 35 leads from the
tank 17 to a pump 36 which discharges into

35 a tube 37. the latter extending to points
above the stacks of cases 6, and being pro-
vided with a branch pipe 38. 39, for each
stack, the discharge through the branch
pipes being controlled by appropriate valves

40 40 and 41. The liquid in tank 17 may be re-
frigerated in any ordinary manner, us by
the expansion of compressed ammonia in
suitable cooling coils in the tank (not illus-
trated) supplied with ammonin or other

45 cooling agent through pipes 42.

In carrying out the operation, a pan 1 is
provided for each case 6. and the cases are
superimposed with the bottles in each lower
case vertically alined with the bottles of the

50 next higher case. The valves 15 and 18 are
closed and the valve 12 is turned to a posi-
tion for delivering water through the branch
10 to tank 11 and thereupon the valves 3:-!.
34, are opened and water thus supplied

55 to the uppermost pans 1. Each of said up-
permost pans is maintained substantially
full of water at the requisite temperature
for pasteurizing the contents of the several
l)ottles. The water, entering through the

60 several apertures 4, forms and maintains a
heating film or sheet about all parts of the
body of the bottle, including the bottom, the
film or sheet converging substantially cen-
trally of the bottom of the bottle into a

65 stream which strikes the top of the cap 3 of

IT ATB

he next lower pan.

the next lower pan. The water descends
through the apertures 4 of such lower cap,
and again forms a film or sheet about the
respective bottle and so descends throughout
all the bottles that are alined vertically. It '< o
will be observed that if there is any tend-
ency toward deviation in the course of the
water from an upper bottle to the next lower
bottle such tendency will be effectively cor-
rected by the lower pan, but I find that there 75
is very little tendency of this kind and that
I am able to gain exceptionally efficient re-
sults by the employment of only the upper-
most pan and the omission of all of the
lower ones, as, for instance, as indicated in 80
Fig. 4.

In Fig. 4, I have not only illustrated the
above suggested omission but have modified
the construction of the pan as indicated at
l a which is provided with the supporting 85
flange 2 a resting upon the upper edge of the
case G a . The pan 1" is not provided with
cups or caps such as seen at 3 in Fig. 1, but
instead are provided with mere annular col-
lars 3 a adapted to accommodate the neck or 90
upper portions of the respective bottles 5"
which rest upon the crossed wire support
7 a of the case. Each bottle 5 a in this em-
bodiment is preferably provided with the
crimped metal cap 4 a which absolutely in- &5
sures against access by the heating water to
the contents of the respective bottles. In
this embodiment the operation is carried out
exactly like the embodiment illustrated in
Fig. 1 except that the upper ends of the bot- 100
ties are not protected by the pan since they
are protected by the crimped caps and there-
fore caps 3 of the pan are unnecessary.
Only the uppermost case is provided with a
pan, the converging film or thin sheet of 105
water descending in a stream from the cen-
tral portion of the bottom of the upper bot-
tle to the top of the next lower bottle and
spreading therefrom into a film enveloping
such lower bottle, and so on down through- 110
out the series.

After the milk has been fully pasteurized,
the valves 33 and 34 are closed.' ;md flic valve
12 is turned for cutting off pipe 10 and
opening communication to valve 15. which 115
latter valve is turned to afford communica-
tion through pipe 13. to tank 14, the valve
18 remaining closed. The valves 25 and 20
are then opened and the warm water is al-
lowed to descend over the bottles in exactly 12
the same manner ns the hot water but only
for sufficient time for reducing the tempera-
ture so ns not to endanger the bottles when
the cold water is turned on. When the de-
sired reduction lias been effected, the valves 125
:>3 and 34 are closed, and valve 15 is turned
to cut off communication with branch 13
and to afford communication with valve 18,
which latter valve is opened to afford com-
munication through pipe 16 to tank 17. 13

1,144,883

Thereupon the valves 40 and 41 are opened
and the cooling agent delivered in exactly
the same, manner as the heating agent was
delivered, and this is continued until the
milk is ready for service. The cases are
then removed and may be placed in wagons
for immediate delivery of the milk.

It is, of course, perfectly obvious that the
present invention appertains to the pasteur-
ization of any substance adapted to be
pasteurized, and where the term " milk " is
employed it is only illustrative. Further-
more, the operation as above stated is merely
that incident to a very short operation or
when first starting, it being preferable as
soon as the liquid in tank 14 has become
somewhat heated by the heat from the re-
ceptacles which it has been cooling to em-
ploy the liquid from tank 14 as the initial
heating medium. That is to say, after the
operation has been carried out sufficiently
for appreciably raising the temperature of
the liquid in tank 14 the operation will con-
sist in first supplying liquid from tank 14
to the stacks of cases, then supplying liquid
from the tank 11 thereto, then again supply-
ing liquid from tank 14 (after pasteuriza-
tion has been completed), and finally sup-
plying the cooling liquid from tank 17.
Thus the liquid in tank 14 is employed as a
heating liquid for the cold receptacles and
as a cooling liquid for the hot receptacles,
whereby it is unnecessary to provide any
means for maintaining the contents of tank
14 warm. By way of further illustrating
this double use of the warming liquid, I
have illustrated in Fig. 5 an extremely de-
sirable embodiment in which 8' indicates a
supporting platform which is rotatably
mounted on a circular track or turntable 8".
Mounted on the platform 8' or on suitable
gratings sustained thereby are the stacks of
cases 6. It will be observed that four stacks
of cases are shown, but obviously any mul-
tiple thereof may be provided. A pipe 27'
leads from a tank similar to tank 14 to a
point above each of two of the stacks 6, the
two pipes 27' being diametrically opposite
each other, and the stack 6 at one side of
the diametrical line thus represented is sup-
plied with hot water through pipe 19' and
the other stack 6 is supplied with refriger-
ating water through a pipe 37'. The opera-
tion of this device consists in supplying a
stack of cases 6 on platform 8' beneath pipe
37'. and then rotating the platform 8' until
the stack arrives beneath one of the pipes
27'. The warm water is then turned on
through the respective pipe 27' and the sup-
ply is continued until the temperature of
the receptacles is raised sufficiently to ob-
viate danger of breakage from the higher
temperature. While this is going on, a
second stack of cases 6 is being applied to
the platform 8' beneath the pipe 37', and

then the platform 8' is revolved so as to
bring the first stack beneath the hot water
pipe 19' and to bring the second stack be-
neath the respective pipe 27'. The warm
water is continued to be supplied through
the pipe 27' and the hot water is turned on
through the pipe 19'. The supply through
pipe 19' is maintained until perfect pasteuri-
zation is attained, and in the meantime a
third stack of cases is supplied to the plat-
form 8' beneath pipe 37', and upon the com-
pletion of the pasteurization of the contents
of the first stack the platform 8' is again
revolved for bringing the third stack be-
neath one of the pipes 27', the second stack
beneath the pipe 19', and the first stack be-
neath the other pipe 27'. The warm water
is turned on through the second pipe 27'
and the supply thereof is thereafter con-
tinued. As the operation continues the sup-
ply through both the pipes 27' and through
pipe 19' is maintained continuously, the
liquid from the two pipes 27' being collected
in the same receptacle, that portion of the
liquid which passes down over the hot re-
ceptacles serving to raise the temperature
of the warm water and that passing down
over the fresh receptacles tending to lower
the temperature thereof so as to effect a
substantial balance and gain the saving in
heat units incident to utilizing the heat
given off by the hot receptacles in warming
the fresh or cool receptacles.

When the desired pasteurization has been
accomplished with respect to the second
stack, a fourth stack having in the mean-
time been supplied to the platform 8' be-
neath pipe 37', the platform 8' is revolved
for bringing the first stack beneath pipe
37', the fourth stack beneath one of the pipes
27', the second stack beneath the other pipe
27', and the third stack beneath the pipe
19'. The cooling agent is then turned on
through pipe 37' and maintained until the
several receptacles and their contents have
been cooled and rendered ready for deliv-
ery. Thereupon the first stack is removed
and a new stack is supplied to the platform
8' beneath the pipe 37'. In the meantime,
the third stack will have been subjected to
the pasteurizing operation, the second stack
reduced in temperature preparatory for
cooling by the refrigerating agent and the
fourth stack heated preparatory to receiv-
ing the pasteurizing temperature. After
the pasteurization of the third stack, the
platform 8' is again revolved to bring a
fresh stack beneath one of the pipes 27',
the other stacks continuing in the rotation
above named, and the operation being com-
pleted continuously in the successive steps
of warming, heating to pasteurization, cool-
ing, and finally refrigerating. The supply
through the pipes 27' and 19' is, therefore,
continuous, but the supply through pipe 37'

i>o

K-0

105

1,144,883

is intermittent, being turned off when a
new stack is to be applied to the platform 8'
and turned on again when the platform is
revolved for bringing a stack from beneath
5 one of the pipes 27' to a point beneath one
of the pipes 37'.

In the construction of pan 1 it is desir-
able to provide relatively small apertures
28 adjacent the caps 3 through the floor of

10 the pan, the apertures being disposed to di-
rect their streams against the sides of the
receptacles 5 so as to add the effect of the
liquid discharged therethrough, but the pri-
mary object of the apertures 28 is to insure

15 draining of the pan after a given opera-
tion.

What I claim is :

1. In an apparatus for pasteurizing sub-
stances while in containers, a pan or trough

20 for distributing the pasteurizing agent upon
the containers, said pan or trough having
openings in its bottom, through which the
tops of the containers may project, and
formed to deliver the pasteurizing liquid

25 directly upon the sides of the containers.

2. In pasteurizing apparatus, a pan adapt-
ed to deliver pasteurizing fluid to recep-
tacles, the bottom of the pan being formed
with apertures each adapted to have the

30 upper portion of a receptacle introduced
therethrough, and each of such apertures
being formed for enabling the discharge of
liquid from the pan substantially horizon-
tally about the outer surface of the respec-

35 tive receptacle.

3. In pasteurizing apparatus, a pan hav-
ing openings in its bottom adapted to ac-
commodate therein upper portions of recep-
tacles, the openings being proportioned to

40 snugly surround the respective receptacles
and to permit access of the liquid from the
pan to the body of each of the receptacles,
the liquid discharging laterally from the
pan upon the sides of the receptacles and de-

45 scending over the bodies of the receptacles
in the form of a thin sheet.

4. In pasteurizing apparatus, a pan adapt-
ed to have upper portions of receptacles ex-
tended through its bottom, the pan being

50 formed with an apertured bottom for ac-
commodating such upper portions of the
receptacles, and the apertures being formed
for enabling the discharge of liquid from
the pan substantially horizontally about the

55 outer sin-faces of the receptacles, and means
for sustaining the pan out of contact with
the receptacles.

5. In pasteurizing apparatus, a pan hav-
ing a series of Caps upstanding from the
bottom of the pan, each having its lower end 60
open for accommodating the upper end por-
tion of a receptacle within the respective
cap, the side walls of the cap being aper-
tured for admitting liquid from the pan to
the outer surfaces of the receptacle. 65

0. In pasteurizing apparatus, a pan hav-
ing a series of caps upstanding from the
bottom of the pan, each having its lower
end open for accommodating the upper end
portion of a receptacle within the respective 70
cap. the side walls of the cap being aper-
tured for admitting liquid from the pan to
the outer surfaces of the receptacle, the ex-
treme upper portion of each cap being im-
perf orate and being adapted to surround 75
the extreme upper portion of its respective
receptacle.

7. In pasteurizing apparatus, a pan hav-
ing caps upstanding from its bottom, each
cap having its lower end open for accom- 80
modating the upper end portion of a recep-
tacle, the side walls of the cap being formed
with V-shaped apertures for admitting
liquid from the pan to the outer surfaces of
the receptacle. 85

8. In pasteurizing apparatus, a pan adapt-
ed to surround upper portions of recep-
tacles, the pan being formed with an aper-
tured bottom for accommodating such upper
portions of the receptacles, and the aper- 90
turns being formed for enabling the dis-
charge of liquid from the pan substantially
horizontally about the outer surfaces of the
receptacles, and the bottom of the pan being
formed with draining apertures disposed for 95
discharging against portions of the recep-
tacles.

9. In an apparatus for pasteurising sub-
stances while in containers, a liquid dis-
tributer comprising a pan or trough and 100
caps, the pan or trough formed with open-
ings in its bottom through which the tops

of the containers may project, and the caps
extending upward from the bottom of the
pan or trough and covering said openings, 105
said distributer being also formed with per-
forations arranged to deliver the pasteuriz-
ing agent against the sides of the containers.
In testimony whereof I affix my signature
in presence of two witnesses.

BENJAMIN D. WHITE.
Witnesses :

J. EDWIN GILES,
EDGAR M. KITCHIN.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C."

1315"

___

*fne*v9**m*A.

-' \

1,150,269.

S. M. HEULINGS.
PROCESS OF PASTEURIZING MILK OR OTHER FLUIDS,

APPLICATION FILED DEC. 30, 1913.

Talented Aug. 17, 1915.

UNITED STATES PATENT OFEICE. ; <

: : '

SAMUEL M.k'EULINGS, OF H A D D NF I E LD, NEW 'JERSEY

, . .

PROCESS of PAS'TEURIZING MILK OK OTHER FLUIDS.

. ,..,

1,130,

Specification of Letters Patent. Pa ten ted Aug. 17,

To nil ii'lioni it niy

Application filed December 30, 1913. Serial No. 809.444.

the primary -heater 1. at .such teiijperature.
it known ..that f. SAMUEL M. HEUtlxew, as 7 may be required, in relatia.n,tu the vojume

of : M.!ul(1ont|i'l(U in the county of Camden
ami, .State .of;Xe\v Jersey, have invented a
. certain new and useful Process of Pasteur-
izing Milk or other Khjids, whereof the fol-
lowing iis a specification. reference being had
to (the accompanying drawing.

of flow of tlie, heating med]uin. tlie flo,\v of - r >o
tlie milk and the contiguous surfaces of .con-,
taet between these two Hows, to nu.-e tlie
temperature of the. milk t<^ any poim as
hereinbefore described for the, pasteuriza-
tion of the commercially designated proper 60

.1 iiu prese.nt jn veation relates to a process or perfect pasteurized milk, It is, how-
of pasteurizing milk or other fluids, and the ever, preferable to utilize a hcgter with su,f]i-
primiiry object is Jo-eliminate the bacteria cie.nt contiguous surface between the milk
content to a greater degree than is possible and heating medium so that die' .heating
b\ tlie methods ami processes now employed, medium need not be raised in temperature .

J! ._.! * _1 T . __ 1 __ ' A I . ,1 T ' ''' i "'.-)

.65

temperature ranging from one hundred and should be. decreased or interrupted. The
20 forty degives to, one hundred and fifty de- milk is thus raised to the desired temperajr_
; K. : mid maintaining the milk at ap- ture and is collected by the trough l(). from

proxi mutely this temperature for a .period which it is delivered into the lirst unit 12, \
' ' tes to one hour of a series of holding tanks or containers

25 stantially like the well known commercially
designated proper or .perfect pasteurization
of Uu> milk. A-t the expiration of such time
period, the iejuperatuit of the milk is in-
crwused from five io fifteen .degrees F.. after
90 which -the -milk us cooled to approximately
'degrees F.,or below.

of time uis t'roui lii'teen minutes to one hour of a series of holding tanks or containers' 75
or longer. .This step. in the process is sub- by means of a pipe 11, leading.from the said

trough 10, to a point contiguous to the hot-,
torn of said container l' % 2. The remaining
containers of the series designated respec-
tively 13. 14 and !.">. are successively of less 80
height, and leading from each to the itext
adjacent are pipes designated respectively
10, 17 and 18. These pipe's have their upper

; Nfv_- improved, -ip.i'Qcttss of treating milk end>> each connected to a device conveniently
may lw curried, out by various means, but termed a collector or equalizer 11), in the top 85

of one container and extejiS 'to the bot^
torn of the next container. These containers ..
are preferably provided 'witjj siuHaMte'.insiU
lation against the radiation of heat, so that

. prefer the apparatus shown mpre or less

35 diagJiunmHtii-aHy in the accompanying

drawing. A description of the apparatus

iindvtlie .diffeivnt stej)s in the treatment of

the- milk . wiB niaJke.. clear, my improved the milk will be maintained at the at'ore-

prooess*. said temperature in a relatiVelv,large body.

The primary heater 1, is provided which and without agitation from fhe Tftfl9t|-iiig

is supplied with a heating medium through milk in' the various containers ; H'sfng klbwlv

a pipe >. -whu-h- heating medium is carried from the bottom of one 'to the 'tpp tlieiWtf,

off tliriH^U iHJother pipe 3. The milk is and then passing to the, bottom of the liext.

.))laci<d in a tank or container -t, and is de- With this arrangement it will; 'therefore, rc-

liveix'd- thtuvfrom t<>-a controlliug device T. quire such time period fo : r. tTie milk to ]>ass

.winch, supplies. a perf-orjited trough .0. This .through either one container; 6r ttid JseVres

tmugh >0j. deliver the milk over the. i^JH-r as the relations of the cubical contents of

!|)w:iionHJ)rsef*ioi&;7. of the primary heater Ihis containe.l- or "series of containers -belt iis 100

from-vybikii il in collected in a . second t.i-ongh to .the'anxpunt of 'milk to be handled fn Hfe

Vo 8, :rml s;iid trough 8, again. distributes it ^n'je iv;riod for which the milk is to be held.

ve.r the 'second section '.), of .the ..priinjuvy ; The time period for'whicli the milk is pref- '

heater. The heating. medium.. is, supplied^to erably held, should be of such ; dufatiort as

". , .;. ' . .

" ' . ' '.li

!-T. .-

:. !

1,150,269

hereinbefore described, for the commercially
designated proper or perfect pasteurization
of milk. The milk then leaves the last con-
tainer 15. through a pipe 20; and is delivered"
. 5 into a trough 12, which distributes it over
a superheater 22. A heating medium is sup-
plied to this superheater by a suitable pipe
23, and is at such temperature relative to the
temperature of the milk when discharged
10 from the heating tank, and the amount of
contiguous surfaces between this heating
medium and the milk, as will raise the milk
to a temperature of from five to fifteen de-
grees higher than the temperature at which
J5 it is discharged from the primary heater.
It is preferable to use a superheater in which
there is a sufficient surface, so that the heat-
ing medium need not be more than one de-
gree higher than the maximum temperature
80 to which it is desired to superheat the milk.
Owing to this fact, the milk Avill not be
heated by the superheater to a point higher
than desired, even in the event of a fluctua-
tion in the flow of milk from any cause, or,
26 if it should be heated to a point higher than
desired, the amount of this extra heating
would be negligible.

In view of the fact that the milk is con-
tinuously traveling over the pipes 24, and
30 23, as shown in the drawings, the time pe-
riod at which the milk is being raised to the
higher point during the super-heating of the
same is comparatively short.

Passing from the superheater 22, the milk
95 is delivered upon a refrigerator or cooler
comprising sections 25, and 26, supplied
with a cooling medium from any suitable
source through the pipe 27, an exhaust pipe
28, being employed for removing the cooling
40 medium. After the milk passes over the
first section 25, of the cooling or refrigerat-
ing compartment, it is delivered into a
trough 29, which redistributes it upon the
lower sections 26, and from said section 26,
45 the milk is collected in the trough 30, to
which is attached a delivery pipe 31, lead-
ing to any suitable receiver.

As is well known^ raw milk has a larger
or smaller bacteria content, vai'ying greatly
50 with its initial condition and the methods
employed in its production and handling,
and this bacteria content comprises germs
of greater and less heat-resisting species.
With the present process, those germs which
56 are most susceptible to the action of heat,
are destroyed by the initial heating of the
milk, and certain of those germs having
greater heat - resisting qualities, are de-
stroyed during the time in which the milk
* is held at this pasteurizing temperature, as
above described for the production of the
commercially proper and perfectly pasteur-
ized milk. Those germs, however, which
survive both the initial heating and the
W holding period, are. of course, the greatest

heat" resisters. but they have been more or
less weakened by their long exposure to the
pasteurizing temperature. Consequently, as
soon as the temperature is increased, many
more succumb or are destroyed, and expen- 70
ence has demonstrated that among the con-
tent which remains, the quick cooling after
the sudden increase, effects the destruction
of a further quantity, thereby leaving a
product that is nearer the desired germ free 75
milk.

While I have described an apparatus for
carrying out my process in which the milk
is treated continuously, it will be under-
stood that various other types of apparatus 80
may be used and that the milk may be
treated in the well-known batch method, if
desired. It will also be understood that my
pasteurizing process may be used for treat-
ing other liquids, if desired. 85

While in the apparatus shown, the milk
passes immediately from the high -tempera-
ture in the super-heating step to the cooling
medium, I may use an apparatus wherein
the milk is held at this high temperature 90
for a short period of time, as from one to
fifteen minutes, and then cooled.

Having thus descril>ed my invention, I
claim:

1. The process of pasteurizing milk or 85
other fluids which consists in heating the
milk to a pasteurizing temperature and
holding the milk at such temperature to
effect the proper or perfect pasteurization

of the milk, subsequently heating the milk 100
to a higher temperature with no substantial
reduction of temperature between the hold-
ing temperature and the subsequent higher
temperature, and finally cooling the same.

2. The process of pasteurizing milk or 105
other fluids which consists in initially heat-
ing the milk to a temperature ranging from
one hundred and forty to one hundred and
fifty degrees F. holding the milk at this
temperature for a relatively long period of ll(t
time to effect ttv.fr proper or perfect pasteuri-
zation of the milk, subsequently heating the
milk to a higher temperature for a relatively
short period of time and finally rapidly cool-
ing the same. ll5

3. The process of pasteurizing milk or
other fluids which consi: ts in passing the
milk through lifting devices wherein said-
milk is brought to a temperature ranging
from one hundred an'd forty degrees to one ***
hundred and fifty degrees F., subsequently
passing the milk through containers con-
structed to maintain said temperature for a
relatively long period of time, then passing j
the milk through a superheater whereby the "*!)
temperature is raised for a relatively short
period of time and finally rapidly cooling

the milk.

4. The process of pasteurizing milk or
other fluids which consists in heating the 13

1,150,269

milk to a pasteurizing temperature and In testimony whereof, I have hereunto

holding the milk at such temperature to signed my name, at Philadelphia, Pennsyl-

effect the' proper or perfect pasteurization vania, this fifteenth day of December, 1913.

of the milk, subsequently subjecting the SAMUEL M. HEULINGS.

5 milk to the action of a heating medium of Witnesses:

higher temperature for a short period of JAMES H. BELL,

time and cooling the same. E. L. FULLKRTOX.

1,162,808.

C. 0. ROBINSON, DEC'D.

E. S. ROBINSON, ADMINISTRATRIX.

PASTEURIZER AND COOLER.
APPLICATION FILED NOV. 22. 1913.

Patented Dec. 7, 1915.

UNITED STATES PATENT OFFICE.

CHARLES 0. ROBINSON, OF FREDERICK, MARYLAND; EFFIE S. ROBINSON ADMINIS-
TRATRIX OF SAID CHARLES O. ROBINSON, DECEASED.

PASTEURIZER AND COOLER.

1,162,808.

Specification of Letters Patent. Patented Dec. 7, 1915.

Application filed November 22, 1913. Serial No. 802,487.

To ail whom it may concern :

Be it known that I, CHARLES O. ROBINSON,
a citizen of the United States, residing at
Frederick, in the county of Frederick and
5 State of Maryland, have invented certain
new and useful Improvements in Pasteur-
izers and Coolers, of which the following is
a specification, reference being had therein
to the accompanying drawing.

10 My invention relates to the art of pas-
teurizing, and has for its object the produc-
tion of apparatus for perfectly pasteurizing
substances in their containing vessels, such
as milk in the bottles, and cooling the same

15 immediately afterward without damaging
the vessels or changing the condition of the
contents.

I attain my object by providing an inner
and an outer container, with an intermural

20 space between them, the inner container hav-
ing a perforated or recticulated bottom, and
being supported above the bottom of the
outer container. The milk bottles or other
vessels are placed in the inner container.

25 and a cool liquid such as water introduced
into the upper portion of the intermural
space, so that it will flow down around the
inner container and then up through the
bottom thereof. A source of heat is applied

30 below said bottom, and means provided for
draining off the liquid from the top of the
inner container. T provide also a cover for
the apparatus which extends over both con-
tainers and the interniural space.

36 The method of pasteurizing which is dis-
closed herein is claimed in a copending divi-
sional application filed February 27, 1914,
Serial No. 821,502. The claims in the pres-
ent application will be directed particularly

10 to apparatus for practising the method.

My invention is illustrated in the accom-
panying drawing, which shows the same in
perspective, with parts broken away to show
the interior construction thereof.

45 In the drawing 1 designates the outer con-
tainer, which in this case is a rectangular
vessel of copper tinned inside, having a
flanged upper edge 2 and a drain pipe 3
leading from the bottom and fitted with a

50 suitable cock 4. An 'opening 5 is provided
in the upper part of one side wall to receive
an overflow pipe which will be presently de-
scribed. Inside the outer container 1 is an
inner container 6 of similar shape, but hav-

*5 ing its dimensions less in all directions, so

that a space 7 will be left between the side
walls of the inner and outer containers, ex-
tending all around between the same, and a
similar space 8 beneath the bottom of the
inner container. This bottom 9 of the inner 60
container is reticulated or perforated, but
the side walls are solid, so that .circulation
can only take place through the bottom. In
order to maintain uniformity of spacing be-
tween the inner and outer containers I pro- 65
vide distance pieces or projections, marked
10 and feet 11 preferably on the inner con-
tainer.

Fitted within the container is a rack com-
posed of four upright angle pieces 12, car- 70
rying between them rectangular reticulated
or perforated platforms or shelves 13. The
rack is readily slid into and out of the inner
container, and may be provided with any
suitable or desired form of handles for this 75
purpose, or it may be lifted by means of
hooks inserted through the upper platform
or through openings in the upper ends of the
angle pieces.

Overlying and covering both containers is 80
a hollow cover 14, having side walls 16, a
top lf> and a bottom 17 with a series of per-
forations 18 extending all around the edges
of the bottom 17 and when the cover is in
position, opening communication between 85
the chamber within said cover and the space
7 between the side walls of the inner and
outer containers. The top of the cover is
provided with a central opening 19 fitted
with a plug 20 for the introduction of cool- 90
ing water.

The inner container is provided with a
short drainage pipe or nipple 21 near the top
of one of its side walls, and directly oppo-
site this, so as to register therewith when 85
the parts are in position, is the opening 5 in
the side wall of the outer container. A suit-
able overflow pipe 22 is connected to the
nipple 21 through the opening 5 during op-
eration. 100

In practising my method of pasteurizing
with the apparatus thus described, the fol-
lowing steps are performed: First the 'rack
. 12 13 is removed and filled with bottles,
-some of which may also be placed up-ph the 105
perforated bottom of the inner container if
desired. I prefer, however, to support the
bottles upon the rack alone, so that they can
all be removed after sterilization by simply
taking out the rack, which can then be re- HO

1.162.808

loaded and immediately replaced, or may be
replaced without delay by a duplicate rack
which has previously been loaded ready for
the change. The latter mode of operating
t of course renders it possible to keep the
sterilizer in constant operation without any
loss of time. The loaded rack having been
dropped into the inner container, the cover
14 is placed in position with its flanged edge

10 fitting around the edge of the outer con-
tainer and resting upon the upper flange 2
thereof, and its bottom 17, which is slightly
domed or coned or otherwise raised, over-
lying the inner container. The .containers

15 are then filled with cool water "which may oe
by means of the pipe 3, or any other suitable
means of supply before or after the cover
is put on. .Heat is then applied to raise the
temperature of the water. /The simplest

20 way to do this is by means of a flame or
burners positioned beneath the bottom of
the outer container. It should be under-
stood that suitable heating means may be
employed, whether coal, gas, electric or

25 steam, all of which are well known in the
art and need no description. TJe' applica-
tion of heat continues until the temperature
of all the contents of the outer container,
is raised to 140, which may be determined,

30 by a gage or thermometer, also not shown.
This temperature is maintained for the re-
quired period of 20 to 30 minutes, and then
the supply of heat is cut off, and cold water
is introduced into the top 14 through the

35 opening 19, from which the plug 20 is re-
moved for that purpose. This cold water
flows into the top, down over the inclined
.surfaces of the bottom 17, and through the
openings 18 into the chamber or space 7 be-

40 tween the inner and outer containers. As
the level of the water in this space is thus
raised above the level of the drainage -pipe
or nipple 21, the top layer of hot water in
the inner container flows, out through the

45 nipple 21 and the overflow pipe 22. At the
same time, the cold water has a tendency to
sink down and by convection gradually cool
the heated water in the chamber or space 7,
and also to absorb a certain amount of the

50 heat from the inner container by conduction
through the solid side walls thereof. Thus,
there is a gradual abstraction of heat, and
drainage of hot water from the top, until
the cooled water has fallen below the bottom

55 of the inner container when it will com-
mence . to rise through the perforated bot-
tom 9, and gradually, both as regards its
temperature and as regards its flow, to re-
place the hot water constantly raising the

60 latter and causing it to drain off- through
the nipple 21 and pipe 22. -At the end of a
few minutes the process is complete, be-
cause the temperature . of the bottles and
their contents falls gradually with the tem-

65 perature of the water surrounding them,

and the heat passes off as it should, gradu-
ally from bottom to top of every object.
After the desired minimum temperature is
reached, the inflow of cold water is stopped,
the cover 14 is removed and the rack 12 13 79
slid out and replaced with a fresh charge of
bottles.

It is to be understood, that changes may
be made in many details of this apparatus,
and even in some of the structural features, 75
without departing from the spirit of the in-
vention, and all such changes are contem-
plated by me as included within the scope
of the following claims. For example, I
may use the opening in the top of the cover, 80
or any other suitable means for introducing
hot as wrfl as cold water in the space be-
tween the inner and outer containers. In
other words, I may first fill the machine
with cold water, and then cause hot water 85
to pass down through the space 7 and up
through the bottom 9 of the inner container
and out through the pipe 22, thereby gradu-
ally heating the bottles, as the cold water
drains off from the top. I may also intro- 90
duce hot water, through the pipe 22, and
cause it to pass down through the inner
container, and then drain off, or I may
otherwise vary the use of this apparatus.

The principal and essential feature of the 95
invention is the gradual raising of tempera-
ture by convection or conduction or both,
and the gradual reduction of the same by
circulation, convection, and conduction in
the general manner described. 100

Having thus described my invention what
I claim is:

1. In a pasteurizing apparatus, an outer
container adapted to hold fluid, an inner
container therein,- a cover for both contain- 105
ers, and means for draining off heated fluid,
said inner container having solid side walls
and a perforated or reticulated bottom, and

an interior removable rack containing open-
ings to permit the free circulation of pas- 110
teurizing fluid, and said cover extending
over the intermural space between the con-
tainers and containing a chamber communi-
cating through openings with said inter-
mural space and adapted to receive fluid 115
and conduct the same into said intermural
space, whereby when the apparatus is closed
and in operation, a continuous circulation of
liquid may be produced through the hollow
cover into the intermural space, down be- 120
neath the inner container, up through the
reticulated bottom and the perforated rack
around the articles to be pasteurized, and
finally out of the drainage pipe in the upper
part of the inner container. 125

2. A pasteurizing apparatus comprising an
outer container 1, haying solid sides and
bottom, an inner container 6 having its sev-
eral dimensions less than the corresponding
dimensions of the outer container and held 130

1,162,808

therein so as to leave a space ^between the
side walls and the bottoms of the two con-
tainers, said inner container having its up- .
per part solid and its lower part perforated
5 or reticulated, a perforated or reticulated
rack within said inner container, drainage
means extending from the upper part of
said inner container, and a cover having a
top, bottom and side walls inclosing a cham-

10 ber, said cover being provided with an open-
ing for the introduction of fluid, and said
bottom extending over both containers and
having a series of peripheral openings com-
municating with the mtermural space be-

15 tween the containers when the cover is in
place.

3. In a pasteurizing apparatus, an outer
container adapted to hold fluid, an inner
container therein, a cover for both" contain-

20 ers, and means for draining off heated fluid,
said inner container having solid side walls
and a perforated or reticulated bottom, and
an interior removable rack containing open-
ings to permit the free circulation of pas-

26 teurizing fluid, and said cover extending
over the mtermural space between the con-
tainers together with means carried by said
cover communicating through openings with
said intermural space and adapted to receive

30 fluid and conduct the same into said inter-
mural space, whereby when the apparatus is
closed and in operation, a continuous circu-
lation of liquid may be produced through
said means into the intermural space, down

35 beneath the inner container, up through the
reticulated bottom and the perforated rack
around the articles to be pasteurized, and
finally out of the drainage pipe in the upper
part of the inner container.

40 4. In a pasteurizing apparatus, an outer
container adapted to hold fluid, an inner
container therein, a coyer for both contain-
ers, and means for draining off heated fluid,
said inner container having solid side walls

45 and & perforated or reticulated bottom, and
an interior removable rack containing open-
ings to permit the free circulation of pas-

teurizing fluid, and said cover extending
over the intermural space between the con-
tainers together with means communicating 50
with the upper part of said intermural space
through openings distributed over the entire
area of said space, said means adapted to re-
ceive fluid and conduct the same into said
intermural space, whereby when the appa- 65
ratus is closed and in operation, a continu-
ous circulation of liquid may be produced
through said means into the intermural
space, down beneath 'the inner container, up
through the reticulated bottom and the per- 60
forated rack around the articles to be pas-
teurized, and finally out of the drainage
pipe in the upper part of .the inner container.

5. In a pasteurizing apparatus, an outer
container adapted to hold fluid, an inner 65
container therein, a cover for both contain-
ers, and means for draining off heated fluid,
said inner container haying solid side walls
and a perforated or reticulated bottom, and
an interior removable rack containing open- 70
ings to permit the free circulation of pas-
teurizing fluid, and said cover extending
over the intermural space between the con-
tainers, together with means extending over
said intermural space and adapted to receive 75
fluid and distribute the same with approxi-
mate uniformity over and into the said in-
termural space, whereby when the appara-
tus is closed and in operation, a continuous
and uniform circulation of liquid of varying 80
temperature may be produced through said
means into the intermural space, down be-
neath the inner container, up through the
reticulated bottom, and the perforated rack
around the articles to be pasteurized, and 85
finally out of the drainage pipe in the upper
part of the inner container.

In testimony whereof I affix my signature
in presence or two witnesses.

CHAKLES O. ROBINSON.

Witnesses :

CLAUDE S. HAHN,
ALBERT S. BROWN.

Copies of thli patent may be obtained for five cents each, by addressing the

Washington, D. 0."

' Commissioner of Patents.

\68'.

L. J. CRECELIUS.
ART OF PASTEURIZING LIQUIDS.

APPLICATION FILED MAR. 3, 1915.

1,168,789.

Patented Jan. 18, 1916.

3 SHEETS SHEET I.

THE COLUMBIA PLANOQBAPH CO., WASHINGTON. D. C.

1,168,789.

L. J. CRECELIUS.
ART OF PASTEURIZING LIQUIDS.

APPLICATION FILED MAR. 3, 1915.

Patented Jan. 18, 1916.

3 SHEETS-SHEET 2.

THB COLUMBIA PLANOOBAPH CO., WASHINGTON, D.

1,168,789.

L. J. CRECELIUS.
ART OF PASTEURIZING LIQUIDS.

APPLICATION FILED MAR. 3, 1315.

Patented Jan. 18, 1916.

3 SHEETS-SHEET 3.

! O ; O ' ;O j |o! |Oj )o[ ; O ! 'OH

( i ; ;o ' io > t*i ! o \ I o ; jo ; io

7 -...- >.... U.J '...' '... L.. I ...

THE COLUMBIA PLANOOBAPH CO.. WASIIINOTON. D. C

UNITED STATES PATENT OFFICE.

LOUIS J. CRECELIUS, OF ST. LOUIS, MISSOURI, ASSIGNOR, BY DIRECT AND MESNE
ASSIGNMENTS, OF ONE-FOURTH TO JOHN H. SASSEEN, ONE-FOURTH TO ALEXANDER
E. FOEBES, AND ONE-FOURTH TO EDWARD G. BORNEMANN, JOHN W. O'BEIEN, AND
GEORGE F. KERWIN, ALL OF ST. LOUIS, MISSOURI.

ART OF PASTEURIZING LIQUIDS.

1,168,789.

Specification of Letters Patent. Patented Jan. 18, 1916.

Application filed March 3, 1915. Serial No. 11,683.

To all wham it may concern:

Be it known that I, Louis J. CRECELIUSJ a
citizen of tho United States of America, a
resident of the city of St. Louis, State of
5 Missouri, have invented certain new and
useful Improvements in the Art of Pasteur-
izing Liquids, of which the following is a
full, clear, and exact description, reference
being had to the accompanying drawings.

10 forming a part of this specification.

My invention relates to improvements in
the art of pasteurizing liquids and more
specifically stated to a method of pasteuriz-
ing substances contained in bottles or other

15 containers.

One of the objects of the invention is to
provide a simple and very efficient method
of pasteurizing bottled milk.

Another object is to provide an improved

20 method which comprises, placing bottled
substance in a pasteurizing tank containing
a liquid (preferably water) so that the
lower portions of the bottles are submerged
in the liquid, closing the tank to prevent the

25 escape of vapor, heating the liquid so that
the lower portions of the partially sub-
merged bottles are heated by the liquid,
while the upper portions of the bottles are
subjected to the heat of the vapor which

30 rises from the hot liquid. Since the upper

ends of the bottles are not submerged, that

liquid utilized in heating the bottles cannot

leak through or around the bottle closures.

Another object is to provide a simple

35 method which comprises, primarily heating
the lower portions of the bottles containing
the substance to be pasteurized, thereby
causing said substance to circulate in the
bottles at the beginning of the pasteurizing

40 operation, and thereafter maintaining the
bottles at a substantially uniform tempera-
ture throughout their length. An advan-
tage gained by this is that the temperature
of the bottled substance may be quickly

45 raised to the desired degree, at the begin-
ning of the pasteurizing operation.

A further object is to provide a, novel
method of cooling the pasteurized substance,
which comprises introducing water or other

50 liquid into the lower portion of the pasteur-
izing tank, thereby primarily cooling the
lower ends of the bottles and gradually cool-
ing the upper portions of the bottles as the

water rises in the tank. By cooling bottled
milk in this manner, the cream is separated 55
from the milk and the cream gradually rises
to the surface, a large body of cream being
plainly visible at the upper portion of each
bottle.

The invention also includes certain desir- 60
able new features, which will be hereinafter
pointed out.

Figure I is a top or plan view of a pas-
teurizer adapted to be used in carrying out
my method, a portion of the tank cover and 65
a portion of the grates, which support the
bottles, being broken away. Fig. II is a
transverse section of the pasteurizer. Fig.
Ill is a detail view illustrating a fragment
of the tank and a portion of the sectional 70
discharge pipe through which hot and cold
fluid is conducted to the tank. Fig. IV is a
top or plan view of one of the grate sections
which support the bottled substance. Fig.
V is an enlarged longitudinal section of the 75
grate shown in Fig. IV, the middle portion
of the grate being broken away. Fig. VI is
an enlarged top or plan view of one of the
discharge pipes. Fig. VII is a transverse
section of one of the discharge pipes. 80

A designates a frame including angle bars
1, and B designates a tank resting on said
angle bars and supported by the frame A.
A closure 2 is connected to the tank by
means of hinges .3. 85

4 designates latch arms pivotally support-
ed at and adapted to codperate with fin-
gers 6 carried by the closure 2, as shown
most clearly in Fig. II. Packing 7 is pref-
erably interposed between angle bars 8, se- 90
cured to the upper margins of the tank,
and angle bars 9 secured to the lower mar-
gins of the closure. The bottles containing
tho substance to be pasteurized, rest upon
grate sections C which are separated from 95
the bottom of the tank B. The ends of the
grate sections C preferably rest upon angle
bars 10 secured to the side walls of the tank
B. Each grate section C preferably com-
prises a flat marginal bar 11 bent to form a 100
rectangular frame, and a series of trans-
verse and longitudinal grate bars secured to
said frame.

13 designates a manifold located adjacent
to one side of the taak, and 15 designates 105
branch pipes leading from said manifold.

1,168,780

Each branch pipe preferably consists of a
number of pipe sections connected by means
of a coupling 16 located exteriorly of the
tank, said sections being secured to a side
5 wall of the tank as shown in Fig. III. The
angle bar 10 which supports the different
grate sections is preferably threaded to re-
ceive the branch pipe sections and threaded
washers 17 are preferably located between

10 and secured to the angle bar 10 and a side
wall of the tank B. The branch pipe sec-
tions extending through the tank are coupled
onto discharge pipes D by means of thread-
ed couplings 18, see Fig. III.

15 It will be noted that the discharge pipes
D may be readily secured to or removed
from the coupling members 18. Each dis-
charge pipe D is provided with two rows of
discharge openings 19, see Figs. VI and VII.

20 20 designates a supply pipe for conducting
steam to the manifold 13, and 21 is a manu-
allj 7 operable valve for opening and closing
communication between the steam supply
and the manifold. A cold water supply pipe

25 22 leading to the manifold 13, is provided
with a valve 23. A thermostatic valve 24
secured to the steam supply pipe, may be
constructed in any suitable manner to auto-

matically control the flow of steam during

30 the pasteurizing operation.

25 designates a tube leading from the
thermostatic valve 24 to a controller tube 26
arranged in the tank B at a point below the
grate sections.

35 In carrying out my method, the milk or
other bottled substance is placed in the tank
B, the bottles being closed by closures which
will not be forced from the bottles by such
expansion of the milk as occurs during the

40 pasteurizing operation. The tank cover 2
is closed to prevent the escape of vapor from
the tank. The valve 23 in the cold water
supply pipe is closed and the manu-
ally operable valve 21, in the steam-

45 supply pipe, is opened to admit steam to the
manifold 13. The bottles are partially sub-
merged in a liquid, preferably water, and
the steam flowing into the manifold is dis-
charged through the discharge pipes D lo-

50 cated below the bottles. The discharge open-
ings 19 in the discharge pipes are so ar-
ranged that the steam is discharged hori-
zontally as shown in Fig. VI. To insure a
substantially uniform discharge of steam

55 throughout the plane of the rows of dis-
charge openings 19, the discharge openings
nearest the steam supply, i. e. nearest the
manifold 13, are separated from each other
a distance greater than the distance be-

60 tween the discharge openings near the closed
end of the discharge pipe. The relative po-
sitions of the unequally spaced discharge
openings is shown in Figs. II and VI.
The temperature of the water is gradually

65 raised by the steam flowing from the dis-

charge pipes D and the steam supply is au-
tomatically controlled by the thermostatic
valve which closes when the temperature in
the tank rises to a predetermined degree,
which is usually about 146. 70

At the beginning of the pasteurizing op-
eration the lower portions of the bottles are
heated by the water in the lower portion of
the tank B, and the milk circulates in the
bottles as previously pointed out. The cir- 75
culation is finally stopped by the uniform
heating action of the hot vapor rising from
the water, the vapor being utilized to heat
the upper portions of the bottles which are
not submerged, and after about 20 minutes go
the temperature is substantially uniform
throughout the tank and it is maintained at
a predetermined degree for any desired
length of time.

After the pasteurizing operation the man- 35
ually operable valve 21 in the steam supply
pipe, is closed to shut off the steam, and the
valve 23 in the cold water supply pipe 22 is
opened to admit water to the manifold 13.
The bottled substance is gradually cooled by 90
the cold water which rises gradually in the
tank and during this cooling operation the
cream gradually rises to the upper ends of
the bottles. The water finally overflows
through a discharge opening 30 and through 95
a pipe 31 leading from said opening. It
will be noted that the discharge opening 30 -
is so located that the water cannot rise to a
point above the upper ends of the bottles, the
object being to prevent the cold water, 100
(which may be in an unsanitary condition)
from collecting on the upper ends of the
bottles where it may accidentally leak
through the bottle closures.

To provide for the overflow of liquid when 105
the substance to be pasteurized is contained
in small bottles (see dotted lines Fig. II)
the tank is preferably provided with an over-
flow opening 32 and a discharge pipe 33
leading from said opening. The valves 34 no
and 35 in the discharge pipes 31 and 33 are
closed during the pasteurizing operation.

After the temperature drops to the de-
sired degree, the water is drained from the
tank through a drain pipe 36 shown in 115
Fig. II.

37 designates a valve for opening and clos-
ing the drain pipe. This valve may be closed
before all of the water escapes from the
tank, thereby leaving a quantity of water to 120
be used as a heating medium during a sub-
sequent pasteurizing operation.

I claim:

1. The method of pasteurizing which
comprises placing the substance to be pas- 125
teurized in containers, placing said contain-
ers in a tank and introducing liquid into
said tank so that the lower portions of the
containers are submerged in said liquid,
heating said liquid to produce a hot vapor 130

1,168,788

which surrounds the upper portions of the
containers, and closing said tank to confine
the hot vapor.

2. The method of pasteurizing which
6 comprises placing the substance to be pas-
teurized in containers, placing said contain-
ers in a tank and introducing liquid into
said tank so that the lower portions of the
containers are submerged in said liquid,

10 heating said liquid to produce a hot vapor
which surrounds the upper portions of the
containers, and closing said tank to confine
the hot vapor, and thereafter cooling the
pasteurized substance by introducing a

15 cooler liquid into said tank to almost com-
pletely submerge the containers, the upper
ends of the containers being exposed above
the surface of said liquid.

3. The method which comprises heating
20 bottled milk for the purpose described, and

thereafter gradually cooling it by first cool-
ing the lower portions of the bottles and
then gradually cooling the upper portions
of the bottles.

26 4. The method which comprises heating
bottled milk for the purpose described, and
thereafter cooling it by subjecting the hot
bottles to the action of a cooler fluid which
primarily surrounds the lower portions of

80 the bottles and then gradually rises to a
plane near the upper ends of the bottles.

5. The method which comprises heating
bottled milk in a pasteurizing tank, and
thereafter cooling the milk by gradually in-

** troducing a comparatively cool liquid into
said tank so that said liquid will primarily
surround the lower portions of the bottles
and then gradually rise to a level near the
upper ends of said bottles.

6. The method of pasteurizing which 40
comprises placing the substance to be pas-
teurized in containers, placing said contain-
ers in a tank and introducing liquid into
said tank to submerge the lower portions of
the containers in said liquid, heating the 45
liquid to gradually heat the containers, and
thereafter gradually cooling the containers
by gradually introducing a cooler liquid into
the tank so that the cool liquid will pri-
marily surround the lower portions of the 50
partially submerged containers and then
gradually rise to a level near the upper ends

of said containers.

7. The method of pasteurizing which
comprises, placing the substance to be pas- 55
teurized in containers, heating the lower
portions of the containers to cause the sub-
stance to circulate therein, and thereafter
stopping the circulation by subjecting the
entire surfaces of the containers to the ac- 80
tion of a heating medium which is substan-
tially uniform in temperature at all points
throughout the outer surface of the con-
tainers.

8. The method of pasteurizing which 65
comprises placing bottled milk in a tank,
heating a liquid in the lower portion of said
tank to primarily heat the lower portions of
the bottles, thereby causing the milk to cir-
culate in the bottles, and causing the upper 70
portions of the bottles to be subjected to the
heat of the vapor which rises from the liquid

in said tank.

L. J. CRECELIUS.

In the presence of
E. K. CLARK,

A. J. McCATTLEY.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents,

Washington, D. C,"

"P.

N. J. NIELSEN.
METHOD AND MEANS FOR THE TREATMENT OF FLUIDS CONTAINING FAT GLOBULES,

CASEIN, AND SUGAR.
APPLICATION fILED FEB. 27, 1914.

1,168,833.

Patented Jan. 18, 1916.

Fig. 2.

TUB COLUMBIA PLANOatAM CO.. WASHINGTON. D. C.

UNITED STATES PATENT OFFICE.

NIELS JONAS NIELSEN, 03? AARHUS, DENMABK.

METHOD AND MEANS FOB THE TREATMENT OF FLUIDS CONTAINING TAT GLOBULES,

CASEIN, AND SUGAB.

1,168,823.

Specification of Letters Patent. Patented Jan. 18, 1916.

Application filed February 27, 1914. Serial No. 821,462.

To all whom it may concern:

Be it known that I, NIELS JONAS NIELSEN,
subject of the Kingdom of Denmark, resid-
ing at No. 15 Fredenksgade, Aarhus, Den-
5 mark, have invented certain new and useful
Improvements in Methods and Means for
the Treatment of Fluids Containing Fat
Globules, Uasem, and tougar, of which the
following is a specification.

10 My invention consists of a method for the
treatment of milk, cream and similar fluids
containing fat giobuies, casein and lactine
and of the means necessary for the applica-
tion of the treatment.

15 By the application of the method a double
advantage is obtained, viz. a complete ster-
ilization of the fluid as all living organisms
are killed, and further a certain, more or less
considerable change of consistency of the

20 fluid which is obtained thereby that the state
of the fat globules and the lactine is changed
during the treatment.

By the already known methods of steriliz-
ing fluids containing fat globules and casein

25 ib found the drawback that the state of the
fat globules and the lactine cannot be pre-
determined during and after the treatment,
as the fat globules, if they are heated under
pressure to 110 C. and thereafter exposed

30 to a considerably lower pressure, will burst,
while the lactine when heated to a tempera-
ture of about 128 C. will change its state
and bring about a coloring and a disagree-
able taste of the fluid.

35 By the present invention one is able com-
pletely to control the state of the fat glob-
ules and the lactine during and after the
treatment partly by maintaining a fixed re-
lation between the pressures of the fluid dur-

40 ing the heating and cooling process and a
fixed relation between the temperature be-
fore the cooling and the pressure under
which the latter takes place, partly by cool-
ing the fluid during the heating process a

45 great number of times with short intervals
and by heating it during the cooling process
in a similar manner.

In the drawing are illustrated the means
for carrying out the method in question.

50 Figure 1 shows an apparatus having the
same pressure in the heater and the cooler.
Fig. 2 shows an apparatus having the same
or different pressures in the heater and
cooler. Fig. 3 shows an apparatus as in Fig.

2 but with modifications respecting heating 55
and cooling.

The apparatus shown in Fig. 1 consists
of a pipe 1 leading from a forciiig-pump or
an elevated reservoir to a chamber 2. k rom
this chamber a spiral tube 3 which is ar- 60
ranged in a closed reservoir 4 containing
heated water or steam leads a pipe a having
a pressure gage 6 and being connected witn
a circulation pump 7, the latter being by
means of a pipe & connected with the ciiam- 65
ber 2. From the pipe 5 another pipe 9 hav-
ing a thermometer 10 leads to a mixing
chamber 11, the latter being connected witn
pipe 13 by means of a spiral tube 12, tube

12 being irrigated by water from pipe 22 70
and the pipe 13 having a pressure gage 14.
The pipe 13 leads to a circulating pump 15
which by means of a pipe 10 is connected
with the mixing chamber 11. From the pipe

13 a pipe 17 having a thermometer 18 75
leads to a control- vahe 19 with a spring or
weight 21 and provided with a pipe 20.

Ihe above described apparatus works in
the following manner: Ihe valve 19 is load-
ed so that a certain pressure of the fluid in 80
the spiral tube 12 may be obtained, the said
pressure dependent upon the resistance in
the pipes and the capacity of the pumps 7
and 11 standing in a definite relation to
the pressure in the spiral tube 3, but being 85
always lower than this. The fluid which is
to be treated is led in cold state through the
pipe 1 into the chamber 2 and from here
farther through the spiral tube 3, in which
it is heated, to the pipe 5. From here a 90
part of the fluid passes through the pipe 9
to the chamber 11, while another part passes
through the pipe 5 to the pump 7, which
forces the fluid through the pipe 8 into the
chamber 2. The heated fluid will here meet 95
the cold fluid coming from the pipe 1 and
mix with it. The hot fluid will thereby be
suddenly cooled and the cold fluid be sud-
denly heated. The fluid thereafter passes
on to the heater 3. A quantity of fluid is 100
thus continually supplied through the pipe
1 and a similar quantity of fluid passes
through the pipe 9. At the same time a
considerably bigger quantity of fluid is cir-
culating through the heater 3 and the pump 105
7, the fluid being for every circulation heat-
ed in the neater 3 and cooled in the cooling
chamber 2. The heated fluid led to the

1,168,823

chamber 11 is forced from here through the
spiral tube 12 which is irrigated with cold
water supplied through pipe 22 or kept
cooled by other means. The spiral tube 12
5 leads to the pipe 13 and through the latter
the fluid passes one part to the pipe 17 and
another part to the pump 15 the latter being
by means of the pipe 16 connected with the
chamber 11. Here a similar process takes

10 place as in the heater, the cold fluid from
the pipe 16 being mixed in the chamber 11
with the hot fluid from the pipe 9, the cold
fluid being thereby suddenly heated and the
hot fluid suddenly cooled. The fluid passes

15 then through the pipe 17 to the valve 19
and from here through the pipe 20 to a
reservoir. In the chamber 2 the hot fluid
coming from the tube 5 will mix with the
cold fluid supplied from the tube 9, thereby

20 a sudden heating of the cold fluid and a
corresponding cooling of the hot fluid. In
the chamber 11 the cold fluid supplied from
the tube 13 will in a similar manner mix
with the hot fluid supplied from the tube 9,

25 so that the cold fluid is suddenly heated and
the hot fluid suddenly cooled. This is of the
greatest importance both to the steriliza-
tion of the fluid and to the consistency of
the substances contained in the fluid.

30 The apparatus shown in Fig. 2 is made
with some modifications, the mixing cham-
bers 2 and 11 being made as injectors with
means for adjusting a movable piece at the
end of the pipe 9 so as to vary the injector

35 effect. By this arrangement the pump 15
may in certain cases be omitted, and the
difference of pressure between the fluid in
the heater and in the cooler may be kept
greater. These differences in pressure and

40 temperature are important since they cause
the more or less complete bursting of the fat
globules, it being desirable for the subsequent
employment of the fluid for certain purposes
that the fat globules shall be bursted.

la Fig. 3 the apparatus is built as in Fig. 45

2 but with an alteration of the heating tube

3 and the cooling tube 12, in this figure
the circulating pipes 5 and 13 issue from
the spiral tubes 3' and 12' in such a manner
that the latter are elongated a certain dis-
tance before they are connected with the
pipes 9 and 17.

Having now particularly described and
ascertained the nature of my said invention
I declare that what I claim is : 55

1. The method of treating liquids con-
taining fat globules, casein and lactine, con-
sisting in circulating two bodies of the liq-
quid in closed circuits maintaining the pres-
sure and temperature of the liquid in one of 60
said circuits above the pressure and tem-

Serature in the other of said circuits, intro-
ucing said liquid into said circuit having
the higher temperature, leading liquid from
said last mentioned circuit into said cooler 65
circuit, and discharging liquid from said
cooler circuit, the circulation in said two
circuits being maintained at high speed, and
the relative pressures and temperatures be-
ing such that the fat globules will be 70
bursted.

2. An apparatus for treating liquids con-
taining fat globules, casein and lactine, com-
prising in combination two closed circuits
for the liquid, means for circulating the liq- 75
uid in said circuits, means for heating one
circuit and cooling the other circuit, means
for leading liquid into the heated circuit,
means for leading liquid from the heated
circuit to the colder circuit, means for dis- 80
charging liquid from said colder circuit.
and means for intimately mixing the liquid

in said circuits with the liquid introduced
thereinto.

In witness whereof I have hereunto set 85
my hand.

NIELS JONAS NIELSEN.

Copies of this patent may be obtained for five cents each, by addressing the " Commissioner of Patents

Washington, D. C."

:8 ill

I, 13\, 3SG,

A. E. BATTLE.

APPARATUS FOR USE IN AND IN CONNECTION WITH ELECTROLYTIC PROCESSES.
APPLICATION FILED MAY 24. 1915.

1,191,386.

/ * .

Patented July 18, 1916.

; .

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ran

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^ 5

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^ O o TS" o

HOTTED STATES PATENT OFFICE.

ALBERT ERNEST BATTLE, OF ALDGATE, LONDON, ENGLAND.
APPARATUS FOR USE IN AND IN CONNECTION WITH ELECTROLYTIC PROCESSES.

1,191,386.

Specification of Letters Patent. Patented July 18, 1916.

Application filed Hay 24, 1915. Serial No. 30,227.

To all whom it may concern :

Be it known that I, ALBERT ERNEST BAT-
TLE, subject of George V, King of Great
Britain and Ireland, and residing at Newlyn
5 House, 4 and 5 High street, Aldgate, in the
county of London, England, have invented
certain new and useful Improvements in
Apparatus for Use in and in Connection
with Electrolytic Processes, of which the

jO following is a specification.

This invention is concerned with appa-
ratus for handling work in the form of thin
sheets or plates, in various electrolytic and
similar processes, such as the electro-deposi-

15 tion of metal on to such surfaces, the re-
moval o.f a surface metal from thin sheets,
as for instance tin from tinned plate and the
cleaning or pickling of metal sheets by an
electrolytic or chemical process.

20 According to this invention the sheets are
fed into and out of the electrolyte or solu-
tion through a slit or opening or elongated
valve by means of rollers or similar means,
so that the sheets enter or leave the vat, as

26 the case may be, below the level of the solu-
tion. The rollers and slits are arranged so
that the path of the sheets or plates can be
continuous through a series of vats, in which
such operations as pickling, washing electro-

80 depositing and the like may be carried out.
Thus, if this path is horizontal, the sheets or
plates! will enter and leave the various vats
through slits in the ends of the vats. If the
path is a vertical one, the various vats may

86 be placed one above the other and the sheets
or plates may enter through slits in the bot-
tom and leave at the open top of the vat.
Of course the direction may be reversed and
the sheets made to enter at the top and leave

40 by the slit at the bottom.

In order that my invention may be clearly
understood and readily carried into effect, I
will proceed to describe one form of it with
reference to the accompanying dra wings, in

46 which like letters of reference indicate like
parts in all the views.

Figure 1 shows in elevation an arrange-
ment of vats adapted for a series of electro-
plating operations. Fig. 2 is a plan of Fig.

60 1. Fig. 3 shows in broken plan a vat having
valves provided with flaps for preventing
escape of the solution through the slits while
the sheets are under treatment in the vat.
Fig. 4: is a section on line A A of the left-

86 hand end of Fig. 3. Fig. 5 is a section on
line B B of Fig. 3. Fig. 6 shows in hori-

zontal section a portion of a vat having a
modified form of valve, and Fig. 7 is a simi-
lar view illustrating a further modified form
of valve. Fig. 8 shows in vertical section a go
vat having a horizontal roller for support-
ing the thin sheets, also springs for keeping
the vertical rollers in close engagement with
the thin sheets. Fig. t) shows in broken
horizontal section a vat constructed so that 65
two lines of work can be passed there-
through. Fig. 10 shows in broken plan a
portion of a vat with means for driving the
rollers. Fig. 11 shows in plan a portion of a
vat designed for treating one side only of 70
the thin sheets.

In carrying out this invention, the vat is
provided at each end with a slit or slot
combined with suitable means for rendering
it liquid-tight when the thin sheets are un- 75
der treatment in the vat. Such means may
comprise flexible flaps b covering the slit
qr slot a, as shown in Figs. 1, 2, 3, 4, 5, !), 10,
and 11, or flaps d and rollers (,, as shown in
Fig. C, or rollers, c, only, as shown in Fig. 7. 80

The rollers for feeding the thin sheets
through the vats are shown at c, and are
arranged to be in close contact with one an-
other when there is no thin sheet between
them, as shown clearly in Fig. 8. The rollers 85
c Figs. (I and 7, are similarly arranged, as
also art the flaps &, see Fig. 5. Thus, when
the thin sheets enter between the flaps or
rollers, as the case may be, they press tightly
upon the same and thereby make a close 90
joint.

; The nose portion i 1 of the flaps is so di-
mensioned as to cover an appreciable area
of the thin sheets in order to make a more
efficient joint. 95

Preferably, the flaps are made of rubber,
and the rollers are, in some cases, covered
with the same nmterial.

Where flaps are employed to make the
joint their nose portion &' is directed along 100
the line of motion of the thin sheets; this
will be understood on reference to the ar-
rows shown in the drawings. The flaps are
also preferably curved at their mouth or
entrance end, as shown in the drawings, so 1 5
as not only to facilitate the entry of the
thin sheets between them, but also to insure
that their mutually opposed faces shall not
be suddenly opened, but only gradually so,
as the thin sheets travel forward. In this 110
way, any undue escape of liquid is pre-
vented. ThuSj non-continuous lengths of

1,191,386

work are, by means of any of the forms of
valve above described, enabled to be passed
through the vnt without any harmful loss
of solution. Such valves have proved to be
5 very efficient and. moreover, owing to their
large wearing surface, very durable.

The arrangement of the vats /, g, A, j,
indicated in Figs. 1 and -2, is suitable for a.
series of operations such as pickling (elec-

10 trolytic or chemical), washing after pickling,
electro-depositing, and cleaning after elec-
tro-depositing, respectively. In this arrange-
ment the sheets or plates k are shown fol-
. lowing a horizontal path through the sev-

15 era I vats, being passed along by the rollers e
and entering and leaving the vats below the
. level of the liquid.

The flaps 1> can be made from a strip of
rubber, rubber insertion or similar material

20 of a length about equal to the depth of the
val. The bottom of this strip is fastened
flat against the end of the vat covering the
slit as shown at l>". Figs. 4 and 5, and the
strip is then drawn in so as to form the nose

25 or fold f/ along its center line. AVhen
drawn in enough to give sufficient bearing
surface to the folded part, the side edges are
fastened to the end of the vat ns shown at
ti a . The rubber strip is then cut along the,

30 fold at the center line so as to form the valve
through which the sheets can pass into
or out of the vat. These flaps or valves
can of course be molded of suitable material
to the required shape instead of l>eing made

35 from a strip of rubber as above described.

The, flaps or valves at the entrance end of
the vat are placed inside so that the pres-
sure of the liquid will keep the two parts
thereof pressed toward each other and so

40 make a watertight joint on the sheet or plate.
At th' 1 other or exit end of the vat they are
placed outside, and springs such as 1, (Figs.
2, -'i and !<) are provided to exert a pressure
on th'.' two parts of the valve greater than

45 that exerted by the liquid inside, and so keep
them pressed toward each oilier to make a
watertight joint on the sheets or plates.
Similar springs may of course be placed on
the valves at the entrance end as shown at m

60 in Fig. 10. to act in addition to the pressure

of the liquid. The, nose portion of the flaps

may, if desired, be, reinforced by strips n

(Figs. :5, and 10) of suitable material.

The feed rollers <: are driven in any suit-

55 able manner as, for insfance, by means of
chains o and toothed wheels /> driven from
a shaft y, see Fig. 10.

Referring now to Fig. (', the rollers <\
which constitute feed-rollers, are placed in

60 the' slit or opening <t in direct contact with
the. flaps il so that the, latter press against
them. This is a very suitable arrangement
when very thin sheets are being handled, as
tjiey then encounter no obstable to this pas-

46 sage into or out of the vat. In some cases,

however, when the rollers are placed in the
slit or opening of the vat, the flaps may be
dispensed with as shown in Fig. 7, the rollers
themselves being then made to fit closely at
the sides and bottom, or any suitable means
of packing may be adopted to render the
sides and bottom of the rollers watertight.

The rollers may be made to give electrical
contact with the thin sheets, if such is re-
quired, in any of the vats, or they may be
made of non-conducting material and the
electrical contact made by other suitable
means.

Arrangements may be made to keep the
rollers pressed together by springs /-, Fig. 8,
or other suitable means. The rollers may
thus be used to press on and level the de-
posited metal in the plating vat. Revolving
and sliding brushes may be arranged to work
on the surfaces of the sheets as they are
passeil along by the rollers.

To assist in keeping the sheets or plates
in the correct path and to take the weight
of them, small rollers such as the V-shaped
one s shown in Fig. 8, may be fitted.

It is an advantage to be able to treat <>ne
side only of the metal sheets, as for instance
in electro-deposited tinned plate, where no
tin, or only a very slight deposit may he
wanted on one side and a good deposit on the
other. This may easily be done according
to my invention by blocking off either en-
tirely or partially one side of the sheets from
electrolytic action. Fig. 11 shows how this
may be simply arranged for by providing
one of the flaps b with an extension I> 4 ex-
tending up to the first inside roller e. The
flap would be jointed to the bottom of the
vat so that no liquid could get in behind it.
Similar extended flaps would be fitted be-
tween the sets of rollers a portion of one of
these being indicated at t. Magnets u may
l>e placed behind these extended flaps so that
the sheets are, by the attraction exerted bv
the magnets, kept in close contact with the
flaps and thereby exclude the liquid.

shows a backing for the extended flaps.

It is obvious that any number of lines
of work may be passed through the vats if
the latter are made wide enough. They may
all pass in the same or in opposite direc-
tions, as desired, with independent sets of
rollers or the rollers may be arranged to pass
alternate lines in alternate directions, as
shown in Fig. y.

The anodes may also be made to pass
through rollers, slits and valves in the same
way as the sheets or cathodes either in the
same or in opposite direction. By this means
the tin from a tinned plate made by the
usual method of dipping in molten tin may
bo entirely or partially removed and de-
posited on to other sheets.

1 claim:

1. In electrolytic ..pparatus for treating

1,101,386

disconnected sheet members, a vat adapted
to contain licjuid and having an elongated
opening, selr-closing (laps covering said
opening, feed-rollers without and within the
5 vat, means for keeping the feed-rollers in
driving contact with the sheet members, and
means for driving the feed-rollers.

2. In electrolytic apparatus for treating
, disconnected sheet members, a vat adapted

10 to contain liquid and having an elongated
opening at each end, self-closing flaps cover-
ing said openings, feed rollers without and
within the vat, means for keeping the feed-
rollers in driving contact with the sheet

15 members, and means for driving the feed-
rollers.

3. In apparatus for use in handling sheets
in and in connection with electrolytic and
similar processes, a vat adapted to contain

solution and having an elongated opening at
each end, and flaps and rollers closing said
openings, said flaps being adapted to press
upon said rollers.

4. In apparatus for use in handling sheets
25 i.i and in connection with electrolytic and

similar processes, a vnt adapted to contain
solution and having an elongated opening
at each end, and rollers closing said open-
ings.

30 ">. In apparatus for use in handling sheets
in and in connection with electrolytic and
similar processes, a vat adapted to contain
solution and having an elongated opening
through which the sheet can pass, Haps cov-

35 ering said opening, one of said flaps having
an extended portion b 4 for shielding one
side of .said sheets from electrolytic or chemi-
cal action while they are in motion through
the vat.

40 0. In apparatus for use in handling sheets
in and in connection with electrolytic and
similar processes, a vat adapted to contain
solution and having an elongated opening
through which the sheets can pass, flaps cov-

4'5 ering said opening, one of said flaps having
an extended portion such as b* for shield-

ing one side of said sheets from electrolytic
or chemical action while they are in motion
through the vat, and electrical means for
maintaining the sheets in close engagement 50
with said extended portion.

7. In electrolytic apparatus for treating
disconnected sheet members, a vat adapted
to contain liquid and having an elongated
opening at each end, Haps covering said 55
openings, springs for pressing said flaps into
close contact with the sheet members, feed-
rollers without and within the vat, means
for keeping the feed-rollers in driving con-
tact with the sheet members, and means for 60
driving the feed-rollers.

8. In electrolytic apparatus for treating
disconnected sheet members, a vat adapted
to contain liquid and having an elongated
opening, flaps covering said opening, and 65
means for feeding the sheet members
through the vat so constructed and arranged
that they cause the sheet members to be fed
independently of one another.

0. Iii electrolytic apparatus for treating 70
disconnected sheet members, a vat adapted
to contain liquid and having an elongated
opening. Haps covering said opening, and
means within the vat for feeding the sheet
members therethrough so constructed and 75
arranged that they cause the sheet members
to be fed independently of one another.

10. In electrolytic apparatus for treating
disconnected sheet members, a vat adapted
to contain liquid and having an elongated 80
opening, flaps covering said opening, and
feed rollers within the vat for feeding the
sheet members therethrough so constructed
and arranged that they cause the sheet mem-
bers to be fed independently of one another. 85

In witness whereof I have hereunto set
my hand, in the presence of two witnesses.

ALBERT ERNEST BATTLE.

Witnesses :

JOHN FRANK BONIFACE,
W. E. YOUNG.

376

H. M. RUDD.
COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS.

APPLICATION FILED DEC. II, 1915.

1,214,376.

Patented Jan. 30, 1917.

2 SHEETS-SHEET I.

>, V

H. M. RUDD.
COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS.

APPLICATION FILED DEC. II, 1915.

1,214,376. Patented Jan. 30, 1917.

2 SHEETS SHEET 2.

UNITED STATES PATENT OFFICE.

HENRY M. RUDD, OF LOS ANGELES, CALIFORNIA.
COMBINED PASTEURIZING, HOLDING, AND COOLING MEANS.

1 ,214,376. specification of Letters Patent. Patented Jan. 3Q, 1917.

Application filed December 11, 1915. Serial No. 67.288. :

To all whom it may concern:

Be it known that I. HENRT M. RUDD, a
citizen of the United States, residing at Los
Angeles, in the county of Los Angeles and
5 State of California, have invented a new
and useful Improvement in Combined Pas-
teurizing, Holding, and Cooling Means, of
which the following is a specification.

My invention relates to pasteurizing
I? mechanism for use in dairies and like places
and particularly to a form of device which
includes in addition to the pasteurizing
means, means for temporarily storing and
holding the milk or liquid and subjecting
35 the Siiine to a slightly reduced temperature
than that employed in the pasteurizing
process, and also means for cooling the
liquid after a predetermined length of time.
All of the elements above enumerated are
20 incorporated in the device hereinafter de-
scribed and they are arranged in compact
form and are readily accessible for the pur-
pose of cleaning, etc.

It is necessary that the several elements

25 employed in a device of this kind should be

easily disassembled for the purpose of

sterilization after each operation, and in my

invention each of the elements is suspended

or otherwise held loosely in position in

3J such a manner that it may be individually

displaced from the assembled mechanism

and separately cleaned or sterilized.

Heretofore the pasteurizing process has
only occasionally been employed by the
' small dairies because of the prohibitive price
of the modern pasteurizing mechanism
which involves the use of large machine
operated plants, requiring either electricity
or engine for supplying power to the mecha-
'' nism. It has also been the practice hereto-
fore to embody the pasteurizing, storing and
cooling of the milk in separate processes and
by separate mechanisms. In my device, as
hereinbefore stated all of these operations
5 are effected in the single mechanism, which,
being portable, and relatively small and
simple in comparison with the usual
methods and means, may be supplied to the
small dairies at a price within their means,
3 notwithstanding the fact that it meets all
of the requirements imposed by recent legis-
lation for the prevention of supplying im-
pure milk.

My invention is fully disclosed in the
specifications hereinafter following and in
the accompanying drawings, in which simi-

lar characters of reference indicate the same
parts throughout the several views, and in
which-
Figure 1 is a front elevation of the as- eo
sembled mechanism; Fig.. 2 is a side eleva-
tion of the same ; partly in section ; Fig. 3 is
an enlarged sectional elevation of the upper,
portion of the pasteurizer and cover there-
for; Fig. 4 is a plan of Fig. 1; Fig. 5 is a 5
transverse sectional elevation of the milk
holder and heater ; Fig. 6 is a side elevation
of Fig. 5 ; Fig. 7 is an elevation of the lower
portion of the cooling elements which is a"lso
typical of the pasteurizer and with portions 70
thereof shown in section; Fig. 8 is a com-
plete end elevation of Fig. 7, partly in sec-
tion ; Fig. 9 is a plan of Fig. 8, partly in sec-
tion and showing the distributing trough
attached thereto; Fig. 10 is an end elevation 76
of one of the upper troughs; Fig. 11 is an
end elevation of the lower trough showing
the manner of its suspension from the cool-
ing elements; Fig. 12 is a fragmentary side
elevation of Fig. 11. go

A rigid frame 1 is provided for support-
ing all of the elements of my device and this
frame is formed of gas pipe, preferably,
with suitable vertical, transverse and longi-
tudinal members secured together rigidly by 85
means of ordinary pipe fittings of different
character, depending upon the number and
character of the members which are to be
braced and held together. The frame may
be secured to the floor by means of ordinary M
floor flanges 2, or a cast base may be pro-
vided for extremely large devices, and ad-
ditional members may be added to the frame
for convenience.

The top of the frame 1 has a pair of for- W
wardly extending members 3 and a similar
pair of rearwardly extending members 4
which are horizontally disposed and are
adapted to form a support for the tray 5 in
which is placed a receiving tank or recep- 100
tacle 6 for holding the supply of milk and
from which it is delivered through a valve 7
to the pasteurizer. The pasteurizer, as
shown in Figs. 2. 3. 7 and 8. consists of a
plurality of longitudinal tubes 8 which ter- 105
minate at opposite ends in vertical members
9 having a plurality of passages arranged
therein and separated by partitions 10 so as
to form a continuous passage for hot water
in only one direction through the tubes. HO

A hot water inlet 11, which may be con-
nected with a hot water service pipe or tank,

1,214,376

communicates with the lower left hand com-
partment or passage 12 in the member 9
and the water circulates through the several
tubes 8 and the passages 13 in the members
5 9 until a passage similar to the one 12 in
the left hand member 9 is reached when it
is discharged through an outlet 14. The
several tubes 8 and the members 9 are in-
tegrally formed or secured together with

10 water tight connections and joints, and are
suspended by means of the hangers 15 from
the forwardly extending frame members 3,
the hangers having loops 16 at the top for
engaging the members 3 and hooks 17 at the

15 bottom which are hooked into the eyes 18
of the lugs 19 on the members 9, as shown
in Fig. 8. Distributing troughs 20 are car-
ried by and in parallel relation with the
pasteurizer, lugs 21 being formed on the ends

20 22 of the troughs which seat the grooves 23

on the lugs 19 of the members 9, and the

troughs being thus easily removable from

position on the pasteurizer for any purpose.

A cover 24 which may be in a single piece

25 or formed of two similar sides as shown, is
provided for the pasteurizer and has funnel
25 formed in the top which receives the milk
from the valve 7 and delivers the same to the
trough 20 into which the neck 26 of the

30 funnel extends. The cover is supported on

the rims of the trough by means of one or

more flat hooks 27 which are soldered or

riveted to the inner surface of the cover.

A milk holder 28 which is of rectangular

35 form and which has a suitable cover 29 is
suspended in a heating tank 30 of substan-
tially larger dimensions than the holder, and
the lower end of the pasteurizer and cover
24 extends downwardly into the holder and

40 at the rear end thereof. The outer edges of
the heating tank 30 are bent over at the top
so as to form a seat for the flanges of the
holder tank and the cover 29 is suitably
flanged so as to completely cover the tank

45 and prevent the entry of dust or dirt therein.
The holder tank 28 is subdivided into
several compartments 31, four being shown
in the drawings, by means of vertical parti-
tions 32, each alternate partition being pro-

50 vided with a plurality of perforations 33
near the top of the tank, and the other of
the partitions being shortened at the bot-
toms to permit the flow of the milk under
them. In the first or rear compartment in

55 the holder tank and just beneath the lower

end of the pasteurizer, a rectangular trough

34 is provided which extends the full length

of the pasteurizer and is seated loosely upon

cleats 35 secured to the sides of the tank and

60 a tube 36 serves to drain the milk from the

trough into the bottom of the holder tank

28. The trough 20 at the top of the pas-

.teurizer has a plurality of perforations 37

in the bottom arranged in rows on opposite

c: sides of the center so as to distribute the

milk in a sheet over the tubes and ribs 38
on the bottoms of the tubes 8 of the pas-
teurizer insures an even flow of the milk
from one to the other of the tubes in the
form of a sheet.

It is desirable and necessary that the milk
in the holder tank 28 should be agitated to
prevent the accumulation of sediment and
also for the purpose of preventing the rising
of the cream to the surface of the milk in
the tank. The arrangement of the vertical
partitions 32, as shown, is such that the
milk from the trough 34 will fall to the
bottom of the tank 28 and will gradually
rise in the first of the compartments to the 80
level of the row of perforations 33 near the
top of the first partition 32, when it will
emerge through these perforations and fall
into the second compartment, thence under
the second partition, it will enter and rise in 85
the third compartment to the level of the
row of perforations and fall into the bottom
of and rise in the third compartment, and
likewise through as many of the compart-
ments as may be provided. g

Those of the partitions 32 which are pro-
vided with the rows of perforations 33,
while being shortened at the bottom similar
to the other of the partitions, have slides 39
with right angularly bent pull pieces 40 at 95
the top and are adapted to slide vertically
on the partitions proper by means of rivets
or screws 41 which move in slots 42, as shown
in Fig. 5. These slides, are normally in their
lowermost position, as shown in Fig. 2, when IQO
the holder tank is in operation, but at the
completion of an operation, the slides must
be raised so as to permit the milk within the
compartments to be completely drained out.

The pasteurizer, as described, is provided 105
with a hot water circulating system, the
temperature of which is maintained at
about 160 degrees Fahrenheit, and the water
from the pasteurizer outlet 14 is discharged
into a pipe 43 which is connected with an no
inlet 44 on the side of the heating tank 30
through which the water circulates and is
discharged from the tank at the outlet 45,
the temperature of the heating tank being
maintained at a temperature of about 140 or 115
145 degrees Fahrenheit. A clean-out 46 is
provided on the side of the tank so that all
residue and sediment may be cleaned out
when necessary and the standing water
drained off. The heating tank 30 is seated 120
on the members 47 of the frame between the
pins 48 which are secured in the members 47
and are bent upwardly into contact with
the sides of the tank. If it is desired to use
steam for heating the tank 30, a steam inlet 125
49 may be provided at the rear, as shown, or
at any other suitable or convenient position 1 ,
and connected with a steam supply pipe.

The tank 28 is only loosely seated in the
outer tank 30 and may be easily removed 130

1,214,376

therefrom, and the cover 20 may be simi-
larly removed from the tank 28. A valve
50 is provided for draining the milk from
the tank 28 and is connected with the tank
5 28 by means of a nipple 51 on the inside of
the tank 30 and a nipple 52 on the outside
thereof. The nipples 51 and 52 are secured in
nuts 53 on opposite sides of the front wall
54. of the tank 30 and the nipple 51 is

10 threaded into a flange 55 on the front wall
of the tank 28. Thus when the outer nut
53 is loosened, the inner nipple attached to
the tank 28 may be removed from position
with the tank 28.

15 The cooler is composed of tubes and ver-
tical members identical with those of the
pasteurizer and is otherwise similarly ar-
ranged, there being substantially the same
number of tubes and the trough 56 being

20 superimposed upon the vertical members of
the cooler after the fashion of the trough 20
on the pasteurizer. The cooler is suspend-
ed from the forwardly extending arms 57
at the front of the frame by means of the

25 hangers 58 which are similar to those 15 of
the pasteurizer. When the valve 50 is open,
the milk will flow therefrom into the trough
56, thence through the perforations in the
trough and over the tubes 8 and ribs 38,

30 and finally into a receiving tank which may-
be provided for the purpose, as represented
by broken lines at 59.

Cold water is admitted to the cooler
through the inlet 60 and is discharged

35 through the outlet 61, the water circulating
through the tubes and vertical members of
the cooler in the same manner as previously
described in the case of the hot water
through the pasteurizer. If it is necessary,

40 a substantially shorter section of cooler 62
may be secured to the bottom of the Avater
cooler, as shown in Figs. 1 and 2, for the
purpose of circulating brine or chemicals
through the tubes thereof by means of the

45 inlet 63 and the outlet 64. In such case
the two sections of coolers may be secured
together by means of bolts 65 through the
adjacent flanges 66 on the vertical mem-
bers 9.

50 A trough 67 similar to troughs 20 and 56
just described, is attached to the lowermost
section of the cooler by means of upwardly
extending arms 68 on the ends of the trough
which seat in grooves formed in (he lugs 60

65 on the lower ends of the vertical members
9 of the cooler, the, trough 67. however, be-
ing provided with a tube 70 for discharging
the milk therefrom instead of the rows of
perforations, as in the other i form of

60 troughs.

In operation, the tank 6 is first filled with
fresh milk and the hot and cold water sys-
tems are connected with the pasteurizer and
coolers, respectively. When the tempera-

65 tures have been tested and found to be cor-

rect, the valve of the receiving tank is
opened and the milk permitted to flow
downwardly into and through the trough
20, thence over the heated tubes of the pas-
teurizer and into and through the trough 34, 70
thence into the bottom of the holder tank 28,
when, as previously described, the milk will
gradually flow from one of the compart-
ments to the other until the last compart-
ment is reached. It is required that the 75
milk should accumulate and remain in the
holder tank 28 for at least 30 minutes in or-
der to insure that all germs have been killed,
and after the proper elapse of time the valve
50 may be opened and the milk will then go
flow into and through the trough 56, from
thence downwardly over the tubes of the
coolers and into and through the trough 67
to the tank 59 therebelow. The valves on
the various tanks may be regulated to pro- 85
vide the proper flow of the milk over the
tubes of either the hot or cold water sys-
tems, care being taken that the troughs do
not overflow and that the flow of the milk
over the tubes will be even and smooth for 90
obtaining the best results. The cover over
the pasteurizing tubes serves to retain the
heat and thus to more quiciily heat the milk
in its passage thereover, while the cooling
tubes remain uncovered, preferably, for the 05
purpose of effecting a more rapid cooling of
the milk.

My device as herein described is thor-
oughly sanitary and may be easily kept
clean and sterile, inasmuch as all parts are 1CO
removable, and the several processes being
combined as hereinbefore described, and the
use of power eliminated renders the device
economical and capable of use in remote dis-
tricts where electricity is not ordinarily 105
available.

Having thus described my invention, what
I claim as new and desire Letters Patent
for, is :

1. A combined pasteurizing and cooling 110
device comprising a liquid receiving recep-
tacle, a removable pasteurizing element pro-
vided with a series of communicating com-
partments, means for distributing the liquid
over the pasteurizing element, liquid reten- ^5
tion means for holding the liquid and sub-
jecting the same to prolonged auxiliary
heating, and tubular cooling means for ef-
fecting the rapid cooling of the liquid, the
said elements being combined for effecting 120
the treatment of the liquid in a single and
continuous operation.

2. A combined pasteurizing and cooling
device comprising means for holding the
supply of liquid to be treated, primary tubu- 125
lar heating and liquid distributing means
for heating the liquid during its passage
thereover, intermediate liquid holding means
for receiving and holding the liquid in a
heated state for a given period of time, 130

1,214,376

tubular cooling means, and distributing
means for spreading the liquid over said
cooling means, as set forth.

3. A combined pasteurizing and cooling
5 device comprising tubular means for spread-
ing and distributing the liquid to be treated
and for heating the same during the dis-
tribution thereof, means for retaining the
liquid in its heated state under agitation for

10 a predetermined period of time, and tubu-
lar means for redistributing the liquid and
cooling the same, in a single continuous
operation.

4. A combined pasteurizing, liquid hold-
15 ing and cooling device including a primary

heating coil for receiving and distributing
the flow of liquid, a removable receptacle
for receiving the liquid from said coil, heat-
ing means for said receptacle, a cold water
20 coil for cooling the liquid discharged from
said receptacle, and means for spreading
and evenly distributing the liquid over said
heating and cooling coils.

5. A combined pasteurizing and cooling
25 device including a circulating hot water

heating coil and liquid distributing means
therefor, removable liquid holding means
for receiving and holding the liquid from
the heatin.g coil, hot water heating means
30 for said liquid holding element, a cold water
coil for cooling said liquid, and means for
spreading and distributing said liquid over
said cooling coil.

6. A combined pasteurizing and cooling
35 device including primary heating and liquid

distributing means, liquid holding means
comprising 1 a plurality of compartments
subdivided and alternately communicating
at the top and bottom for agitating the

40 liquid in its passage therethrough, auxiliary
heating means for prolonging the applica-
tion of the heat to the liquid during its re-
tention in said holding means, and means
for finally cooling said liquid after the heat-

45 ing operation.

7. A combined pasteurizing and cooling
device including primary liquid heating and
distributing means, liquid holding means
comprising a plurality of compartments al-

60 ternately communicating at the top and bot-
tom for agitating liquid in its passage
therethrough, auxiliary heating means for
heating the holding means, cooling means
arranged adjacent to the holding means, and

55 distributing means for spreading the liquid
over said cooling means.

8. A combined pasteurizer and cooler in-
cluding circulating hot water heating sys-
tem for the primary and auxiliary heating

of the liquid to be treated, liquid retention 60
means comprising a plurality of compart-
ments separated by baffle plates and com-
municating alternately at the top and bot-
tom for agitating the liquid in its passage
therethrough and subjecting the same to 65
the heat from said auxiliary heating means,
means for cooling the liquid subsequent to
the heating operation, and means for spread-
ing the liquid over said primary heating
means and said cooling means. 70

9. A combined pasteurizer and cooler for
pasteurizing, holding a liquid in a heated
state for a period of time and cooling the
same in a single and continuous process, in-
cluding a series of heating tubes and means 75
for evenly spreading the liquid thereover
for the primary heating of the liquid, a re-
tention receptacle for holding and agitating
the liquid delivered thereto from said heat-
ing tubes, means for supplying heat to said 80
receptacle, a series of cooling tubes arranged
adjacent to said receptacle and means for
spreading and delivering the liquid thereto
from said receptacle, and a suitable support
for and common to all of said elements. 85

10. A combined pasteurizer and cooler in-
cluding a primary heating element and
liquid spreading means therefor, a cover
for said heating element for retaining the
heat in the zone of the heater, liquid reten- 90
tion means for receiving the liquid from the
heating element, means for heating the
liquid in its passage through said retention
means, means for cooling the liquid subse-
quent to the heating operation, and means 95
for spreading the liquid over the cooling
means.

11. A combined pasteurizer and cooler in-
cluding a primary heating element pro-
vided with a cove'r for retaining, the heat 100
in the zone of the heater and a liquid spread-
ing means for distributing the liquid over
the heater, a retention receptacle for receiv-
ing the liquid from and holding the same in

a heated state for a period of time, heating 105
means for said receptacle, means for cool-
ing the liquid subsequent to the heating op-
eration, and means for delivering the liquid
from said receptacle to and for spreading
the same over the cooling means. 110

Signed at Los Angeles, in the county of
Los Angeles and State of California, this
20th day of October, 1915.

HENRY M. RUDD.

Witnesses :

GEO. E. MARLATT,
ANNE HARTENSTEIN.

Copies of this patent may be obtained for five cents each, by addressing the

Washington, D. C."

'Commissioner of Patent*.

W. W. BARNUM.
MILK PASTEURIZER.

APPLICATION FILED NOV. 19, 1917.

1,260,127.

Patented Mar. 19, 1918.

FIG. 1 .

Jtf

UNITED STATES PATENT OFFICE.

WILLIAM W. BABNUM, OF NIAGABA FALLS, NEW YOBK.
MILK-PASTEUBIZEB.

1,260,127. Specification of letters Patent. Patented Mar. 19, 1918.

Application filed November 19, 1917. Serial No. 202,788.

To all whom it may concern:

Be it known that I, WILLIAM W. BARNTTM,
a citizen of the United States of America,
residing at Niagara Falls, in the county of
5 Niagara and State of New York, have in-
vented certain new and useful Improve-
ments in Milk-Pasteurizers, of which the
following is a specification.
This invention relates to certain new and

10 useful improvements in milk pasteurizers.

The primary object of the invention is the
provision of a pasteurizer especially adapted
for use in sterilizing bottle liquids such as
milk, the construction thereof being inex-

15 pensive and easy to manufacture but service-
able and efficient in its use.

A further object of the invention is the
provision of a device for sterilizing bottle
liquids without the liability of loss by rea-

20 son of bursting bottles, this result being ac-
complished by the perfect circulation of the
sterilizing fluid resulting in an equal distri-
bution of heat.

A still further object of the invention is

25 the provision of a cabmet suitably insulated
for retaining heat adapted for employment
in carrying out a pasteurizing process and
arranged with a support for the contents
which serves the purpose of directing the

30 circulation of heating medium for perfect-
ing the sterilization by the accurate control
of temperature.

With these general objects in view and
others that will appear as the nature of the

35 invention is better understood, the same con-
sists in the novel construction, combination
and arrangement of parts hereinafter more
fully described, illustrated in the accom-
panying drawing, and then claimed.

40 In the drawing forming a part of this ap-
plication, and in which like reference
characters designate corresponding parts
throughout the several views,

Figure 1, is a horizontal sectional view

45 through the device,

Fig. 2, is a vertical longitudinal sectional
view through the lower portion thereof, and
Fig. 3, is a side view of the same, upon a
reduced scale with parts broken away.

60 Referring more in detail to the drawing, a
box or cabinet 10 is arranged having a suit-
able lid 11 while a space 12 is provided be-
tween the outer and inner walls 13 and 14 re-
spectively, adapted for the reception of heat

55 insulating material such as cork.

The box 10 is adapted to be filled with

fluid such as water through an inlet pipe 15
while the level thereof is adapted to be main-
tained constant as at 16 for immersing the
bottles 17, and an overflow pipe 18 being 60
arranged at the water level and an outlet
draw faucet 19 positioned therebeneath ad-
jacent the bottom of the box.

A rack 20 is positioned upon the bottom 21
of the box being preferably formed of cy- 65
press with opposite side beams 22 spaced
from the sides of the box and having a plu-
rality of parallel slats 23 transversely se-
cured thereon for mounting the bottles 17
spaced above the bottom 21. A steam pipe 70
24 is arranged with a branch 25 extending
through the rear wall of the box 10 and con-
necting with a longitudinally arranged pipe
26 within the box 10 outwardly of the adja-
cent beam 22 and having L-shaped arms 27 75
at its opposite ends for arranging inturned
nozzles 28 substantially centrally of the box
in alinement with and pointing toward each
other beneath the rack 20.

A direction plate 29 is diagonally ar- 80
ranged beneath the slats 23 having its oppo-
site ends terminating at the ends of the rack
at points upon relatively opposite sides of
the nozzles 28. Baffle plates 30 of relatively
short length are arranged beneath the slats 85
23 at opposite ends of the rack arranged
parallel with the nozzle 28 with a baffle plate
between each of the opposite beams 22 and
one of the nozzles 28. The arms 27 pass
through the beams 22 with one of the arms 90
passing through an end of the direction
plate 29 and the other arm at the opposite
end of the box passing through the adjacent
baffle plate 30.

With the box filled with bottles 17, ar- 95
ranged upon the rack 20, and with the box
filled with water, to the point 16, an inflow
of steam through the nozzles 28, results in
sterilizing the contents of the bottles by the
raising of the temperature of the water, to 100
the desired degree and in the desired time.
The provision of the slats 23 and the direc-
tion given to the injected steam by the di-
rection and baffle plates beneath the rack 20
creates the proper circulation within the box 105
10, resulting in an even distribution of the
heat for perfecting sterilization. The draw-
off 19 is for removing the water to the level
beneath the tops of the lower row of bottles
17 when pasteurization is completed, while 110
the overflow 18 is constantly open and as
the water expands, during heating, and aug-

1,260,127

mented by the condensation of steam, a con-
stant slight outflow is maintained there-
through.

A simple and inexpensive appavatus for
performing the process of pasteurizing
liquids, is arraged, it being understood that
the direction imparted to the steam from the
nozzles 28, which agitates the water without
the employment of any mechanical circulat-
ing means constitutes the gist of my inven-
tion. Adjusting means 31 may be arranged
for the nozzles 28 if desired, while it will
be evident that the beams 22 and plates 29
and 30 which support the slats 23 above the
bottom 21 may be either perforated or
slotted, for accommodating the passing of
the pipe therethrough. Also, while the pre-
ferred form of the device is herein set forth,
it will be understood that minor changes may

20 be made therein, without departing from the

spirit and scope of the invention as claimed.

What I claim as new is :

A pasteurizer comprising an insulated

box, a rack positioned therein, upon the bot-

25 torn thereof, including opposite parallel

beams spaced from the sides of the box, a
direction plate diagonally positioned be-
tween the said beams longitudinally of the
box, terminating in the same planes as the
said beams, baffle plates arranged parallel 30
u ith the beams at opposite sides and spaced
from the direction plate adjacent its oppo-
site ends, a steam pipe centrally entering the
box, a longitudinally arranged pipe carried
by said steam pipe positioned adjacent one 35
of the said beams, L-shaped arms at the ends
of said longitudinal pipe terminating in
steam ejecting nozzles, pointing toward and
in substantial alinement with each other,
centrally of the box at opposite sides of the 4C
direction plate and inwardly of said baffle
plates, and transverse slats carried by said
beams and plates, adapted for supporting
articles to be sterilized, a water-inlet pipe
adjacent the bottom of the box, and an over- 45
flow pipe arranged at the normal water level
therein.

In testimony whereof I affix my signature.

WILLIAM W. BARNUM.

Copies of thlt patent may be obtained for five cents each, by addressing the

Washington, 0. C."

'Commissioner of Patent*.

A. P. MURRAY.
PASTEURIZATION APPARATUS.

APPLICATION FILED HAY 3. 19(7.

1,307,689.

Patented June 24, 1919.

2 SHEETS-SHEET I.

lttCK/WU

1,307,689.

A. P. MURRAY.
PASTEURIZATION APPARATUS.

APPLICATION FILED MAY 3.191;.

Patented June 24, 1919.

2 SHEETS-SHEET 2.

UNITED STATES PATENT OFFICE.

ANDREW P. MURRAY, OF TOLEDO, OHIO.
PASTEURIZATION APPARATUS.

1,307,689.

Specification of letters Patent Patented J line 24, 1919.

Application filed May 3, 1917. Serial No. 166,110.

To all ii' horn it may concern:

Be it known that I, ANDREW P. MURRAY,
of Toledo, Lucas county, Ohio, a citizen of
the United States of America, havte in-
6 vented new and useful Pasteurization Ap-
paratus, of which the following is a speci-
fication.

This invention relates to the temperature
control treatment of liquids, more par-
10 ticularly in containers.

This invention has utility when incor-
porated in continuous output installations,
us in the pasteurization of milk.

Referring to the drawings :
15 Figure 1 is a side elevation, with parts
broken away of an embodiment of the in-
vention in an apparatus for the continuous
pasteurization of milk in bottles;

Fig. 2 is a transverse section of the ap-
20 paratus of Fig. 1, near the left end thereof;
Fig. 3 is a fragmentary plan view of the
charging end of the device of Fig. 1 :

Fig. 4 is a fragmentary side elevation of
features of the charger;

25 Fig. 5 is a fragmentary perspective view

of the curtain through wliich the containers

pass from one treatment stage to another;

Fig. 6 is a view similar to Fig. 1 of an

adaptation of the invention to less fragile

30 containers, as milk cans;

Fig. 7 is an elevation of the charging end
of the device of Fig. 6; and

Fig. 8 is a fragmentary plan view of the
device of Fig. 7.

35 The bottle filler 1. in its operation may

pass the filled containers or bottles to the

capper 2, from whence along the way 3,

the bottles 4 are successively shoved in pairs

over the sectional way 5, 6. As the third

40 pair of bottles is moved into position on

the way 5, 6. being held in alincment on the

forward side by the bar 7, and on the after

side by the linkage, the leading bottle 4 is

thrust against the abutment 8 against the

45 action of spring 9, and through the angular

arm 10 from the abutment 8, rocks the arm

11 on the shaft 12 mounted in the support

13. Fast on each shaft 12 is a way section

5, while extending from each arm 11 is a

60 link 14 engaging a way section 6. The

several arms 11 are connected by the links 15.

This quick thrust action as the third pair

of bottles 4 is shoved upon the sectional

way 5, 6, causes this transverse way to open

downward under each bottle that it may 5:
settle down into a seat 16 in the treatment
way or endless conveyer 17 continuously
driven at a slow speed" by the motor 18, so
that at each supply of six bottles, of the
desired charge for a transverse row of con- 6(
tainers, a row of seats may be in registry
therebelow for receiving the containers. As
the conveyer slowly travels and the bot-
tles 4 move clear of the opened sections 5,
(5, the spring 9 recovers to bring the ways 6i
into closed position for the receiving of the
next charge of bottles.

The seats 16 of the conveyer 17 arc in
transverse and also in alined longitudinal
rows. The parallel longitudinal rows con- 71
duct the bottles 4 through the flexible flaps
19 of the curtains 20 at the entrance, at the
discharge, and between the different stages
of treatment in the housing for the closed
treatment lanes including the superposed 71
tanks 21, 22, 23, 24, 25, 26. The bottoms
of these tanks have relatively alined shower
means for multi-stage temperature control
provision for each lane, in the form of the
shields 27 protecting the tops or closure 8i
sections of the containers from action by
the temperature controlling substance or
wash from the tanks. From each side of
the shield and directed toward each other
is a sheet or film projecting nozzle 28 serv- 81
ing effectively to envelop the entire lateral
extent of the container below the protected
top region. This liquid temperature con-
trolling envelop sheet then passes through
the openwork of the conveyer 17 to the re- 91
spective spill tanks 29, 30, 31, 32, 33, 34,
therebelow to be conducted by a line 35 to a
sewer 36. for waste or desired selective or
regenerative re-use. In bottle treatment for
milk pasteurization, the tank 21 may pro- 91
vide preheating liquid; the tank 22 heating
liquid: the tank 23 liquid to hold the milk
heated; the tank 24 liquid for precooling;
the tank 25 brine for cooling; and the tank
26 for washing the brine off the bottles. l(

In the further travel of this endless con-
veyer 17, normally sustained by its rollers
37 on the tracks 38 between its terminal
sprocket wheels 39, 40, the tops of the bottles
4 engage the bar 41 to preclude forward tilt- 1(
ing. Accordingly in this forward travel,
the tops of the bottles are held back and the
bottles move bottom downward along the

1,307,689

chute 42. The bottles of cooled* pasteurized
milk are thus delivered top side up into the
crates 43, which crates tire readily shiftable
on the rollers 44 into proper bottle receiving
5 position.

There is by the above installation a con-
tinuous handling of the pasteurized product
without exposure to contamination after the
pasteurizing treatment. The duration of

10 the several stages may be gaged as to the
container size, temperatures found most ac-
ceptable, and travel rate of the conveyer.
For usual form of quart glass milk bottles,
five minutes preheating, fifteen minutes heat-

15 ing, twenty minutes heat holding, five min-
utes precooling, thirty-five minutes cooling,
and then washing suffices.

For larger containers, as ten gallon milk
cans 45, these may be charged upon an end-

20 less conveyer 46, say in gangs of four de-
posited in the conveyer seats 47 for parallel
longitudinal row alinement. Rocking of the
handle 48, will serve through the link 49,
rock shaft 50, levers 51 , cables 52, to lift the

25 several counter weighted doors 58 between
the treatment stages x>f the housing. The
conveyer 46 may then be moved ahead the
proper distance for recharging by turning
the handle 54, which through the pinion 55,

30 and gear 56 actuates the conveyer sprocket

57 that the conveyer 46 may have its rollers

58 travel along the ways 59 and. carry the
containers 45 one step forward. Handle 48
may then be swung up for closing the

35 various doors 53, and the cans for a succeed-
ing charge supplied.

The tanks 60, 61, 62, 63, 64, supply re-
spectively liquid for heating, holding heat,
precooling, cooling and washing the cans.

40 These form portions of the housing and
shield the upper or filling portions of the
cans 45 from the washings, as the pairs of
sheet film nozzles 65 envelop each can with
a sheet of liquid over the entire sides at the

45 stopping positions below the shielded upper

portions of the cans. The nozzles 65 are

supplied by the ducts 66 with the flow from

the respective tanks controlled by valve 67.

The open conveyer 46 allows the wash to

60 pass therethrough to the various spill ways
68. 69, 70, 71, 72, for conduct by the ways
73 to sewer 75, or such desired return as
may be acceptable for re-use of the liquids.
The filled treated liquid containing cans

55 passing from the housing, as a new charge
is supplied at the opposite end, may be re-
moved as ready for storage or transport
without contamination.

What is claimed and it is desired to secure
by Letters Patent is : 6(

1. An endless conveyer for parallel rows
of containers having tops, a housing provid-
ing lanes alined with said container rows,
and shower means for said relatively mov-
able containers, said means having an imper- 6f
forate portion enveloping the container tops

to shield said tops during the travel' of the
containers therethrough.

2. An endless conveyer provided with
alined seats for parallel rows of containers, 7C
and housing means for. said conveyer pro-
viding a continuous lane for each row of
relatively movable containers, there being
showers supplied by said housing means,
said shower means providing a downwardly 75
open channel at each lane into which chan-
nels the container tops may protrude, the
channel formed by the shower means being
provided by the housing means, and serving

as a shield for the container tops. 8(

3. A series of tanks, parallel rows of
alined shower means therefrom disposed to
form downwardly, open channels, an endless
conveyer below said shower means having
container seats for containers provided with 8i
tops projecting to travel in the channels of
the shower means, and driving means for
the conveyer effecting the travel of the con-
tainers as to the shower means, said channels
between the rows of shower means serving 9<
as shields for the container tops.

4. Pasteurization apparatus comprising a
stationary horizontal guide, conveyer means
coacting longitudinally of said guide to
provide longitudinally extending series of 9
seats for the bottoms of containers with the
tops of the containers extending upwardly
therefrom, said series of seats being dis-
posed to form transverse rows as to the
guide, shower means in longitudinally ex- l
tending rows between the containers in the
seats for showering directly upon the con-
tainer in said seats below the tops of the con-
tainers with clear showerless regions pro-
vided to coincide with the longitudinal rows 1
at the container tops, and means for actu-
ating the conveyer for shifting the con-
tainers horizontally along the longitudinal
rows in coaction with the. shower means on
the .sides of the containers, the tops of said 1
containers being shielded by the position of
the shower means to keep the top of the con-
tainers in the clear showerless region of the
longitudinal rows of, the seats.

In testimony whereof I affix my signature. 1
ANDREW P. IijIURRAY.

Copies of this patent may be obtained for five cents each, by addressing the "Commissioner of Patents,

Washington, D. C."

(
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