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Equipment Used Afloat and Ashore Refrigeration — Motors — Welding Repairs — Coupling — Band Saw —Fire Extinguisher—Bearing Bronze—Streamline Fittings—Reclosing Device—Seal NE of the many interesting fea- O tures of equipment installed on the Grace liner SANTA ELENA is a DeLaval emulsor, the function of which is to recreate fresh milk and cream by putting the component parts back together again by means of the same centrifugal force which origi- nally separated them in the dairy. It is the sixth installation of the kind on Panama Mail ships and it is said that the product of the mechanical cow is in no wise distinguishable from that of the stall-fed species. A supply of milk and cream accept- able to the taste of passengers has long been a problem to the steward’s de- partment of steamship companies and many of the expedients tried, some of them at great expense, have been to- tally unsatisfactory. Particularly has this been true of vessels in tropical service or on long voyages. The emul- sor installation, therefore, is a valuable service feature, producing milk and cream of real “shore” standard, at a substantial saving. The steamship company merely buys, in a favorable market, sweet butter and skim-milk powder, which can be stored indefinitely. These products, when reunited in the emulsor with the proper proportion of water, produce what is essentially fresh milk and cream; which it shall be is deter- minable at will. The usual practice is to produce milk with butter-fat con- tent of 4 per cent one day, and on the next cream of 20 per cent butter-fat content; so that neither product is more than two days old when con- sumed. The SANTA ELENA’S emulsor uses but little galley space: floor area of only about 34% x 3% feet, and an overall height of about 614% feet. The process of emulsification is quite simple: Placing the skim-milk powder in the especially constructed vat with the necessary water, sweet butter is added in the predetermined proportions and the mixture gently agitated until thoroughly liquefied. The liquid is then heated to a pasteurizing tem- perature of 143 degrees Fahr. to 145 degrees Fahr. and held there for 30 minutes, after which it is run through the emulsor. This machine, revolving at high speed, forces the liquid mix- ture outward by high pressure and through paper-thin openings between a series of plates which form the top of the bowl. The component parts thus are thoroughly united, forced through the finest of orifices in a mist- like spray, and then discharged from the receiving covers as fresh milk or cream, without trace of artificiality. This milk or cream is immediately cooled to below 50 degrees Fahr. and has approximately the same keeping quality as ordinary fresh cow’s milk. Among the first merchant ship instal- lations of the emulsor to be made in this country were those on the Pana- ma Mail steamships GUATEMALA and El SALVADOR, which have now been followed by those on the four new “SANTA” ships of the same line. Fresh milk, formerly taken on at the Panama canal, cost 80 cents a gallon, while the emulsor produced it for 18 cents a gallon, and the 20 per cent cream for table use costs but 60 cents a gallon to produce. Water-Vapor Refrigeration SYSTEM of water-vapor refrig- eration has been successfully de- veloped by the Ingersoll-Rand Co., 11 Broadway, New York. Water itself is the refrigerant and no chemical is needed. A small percentage of the water is evaporated at high vacuum and the vapor is compressed by either steam jet boosters or a centrifugal compressor and discharged to a con- denser. The centrifugal water-vapor unit of this type is Shown in the ac- companying illustration. This unit consists of three principal parts: An evaporator in which the water is cooled by evoporating a small percent- Centrifugal Water-Vapor Refrigerator age of water into vapor at very high vacuum. A compressor of either the steam jet booster type or centrifugal type, as shown, which compresses the water-vapor and discharges into a con- denser. And, third, the condenser which is of either surface or direct contact type in which a vacuum of about 28 inches of mercury is main- tained with a natural or artificial sup- ply of condensing water. In addition MARINE REvInw—June, 1934 there are an auxiliary air pump for the condenser, a chilled water pump; and a condenser pump. In the centrifugal water-vapor unit, the evaporator is built into the base of the machine, water being admitted under return pressure and removed by a chilled water pump. Water vapor is compressed by the multi-stage centri- fugal compressor mounted directly above the evaporator and is discharged into a small surface condenser bolted directly to the compressor discharge nozzle. The compressor may be driven through a step-up gear by a motor as shown in the illustration or directly by a steam turbine. No speed varia- tion is necessary for regulation and constant speed turbines or induction type motors may be employed. The centrifugal water-vapor unit has the feature of automatically re- duced power consumption at partial loads when operating at constant speed. As the tonnage demanded de- creases, the evaporation temperature goes down: and the horsepower de- creases approximately in proportion to the tonnage. Units are built in standard sizes from 50 to 300 tons of refrigeration. Ratings depend upon chilled water temperature and cover a wide field of temperature, capacity and condensing water conditions. Self-Protected Motor SELF-PROTECTED motor which cannot burn out has been devel- oped by the Lincoln Electric Co., Cleve- land. This motor has a protective de- vice built into the winding. If the motor is stalled through overloading, or becomes excessively hot due to poor ventilation, or if it runs on Single phase, or if it is blocked for any other reason, the protector automatically shuts off the current and the motor is saved from damage. In the use of this self-protected mo- tor, less supervision is necessary and since the possibility of damage is re- mote, repairs are reduced to a mini- mum, Also, frequently a smaller size of motor can be used, especially is this true where only infrequent peak loads necessitates a larger size of motor. These motors, of alternating cur- rent, induction type, are built in sizes from one-half to 30 horsepower, for either two or three phase and stand- ard commercial cycles and voltage. Controls are mounted on the motors. 2%