2000 Hook-up Book - Spirax Sarco

SYSTEM DESIGN
68
Typical Steam Consumption Rates
Table 28: Typical Steam Consumption Rates
Operating Lbs per hr
pressure
PSIG In use Maximum
BAKERIES
Dough room trough, 8 ft long 10 4
Proof boxes, 500 cu ft capacity 7
Ovens: Peel Or Dutch Type 10
White bread, 120 sq ft surface 29
Rye bread, 10 sq ft surface 58
Master Baker Ovens 29
Century Reel, w/pb per 100 lb bread 29
Rotary ovens, per deck 29
Bennett 400, single deck 44
Hubbard (any size) 58
Middleby-Marshall, w/pb 58
Baker-Perkins travel ovens, long tray (per 100 lbs) 13
Baker-Perkins travel ovens, short tray (per 100 lbs) 29
General Electric 20
Fish Duothermic Rotary, per deck 58
Revolving ovens: 8-10 bun pan 29
12-18 bun pan 58
18-28 bun pan 87
BOTTLE WASHING 5
Soft drinks, beer, etc: per 100 bottles/min 310
Mill quarts, per 100 cases per hr 58
CANDY and CHOCOLATE 70
Candy cooking, 30-gal cooker, 1 hour 46
Chocolate melting, jacketed, 24” dia 29
Chocolate dip kettles, per 10 sq ft tank surface 29
Chocolate tempering, top mixing each 20 sq ft active surface 29
Candy kettle per sq ft of jacket 30 60
Candy kettle per sq ft of jacket 75 100
CREAMERIES and DAIRIES 15-75
Creamery cans 3 per min 310
Pasteurizer, per 100 gal heated 20 min 232
DISHWASHERS 10-30
2-Compartment tub type 58
Large conveyor or roller type 58
Autosan, colt, depending on size 29 117
Champion, depending on size 58 310
Hobart Crescent, depending on size 29 186
Fan Spray, depending on size 58 248
Crescent manual steam control 30
Hobart Model AM-5 10
Dishwashing machine 15-20 60-70
HOSPITAL EQUIPMENT 40-50
Stills, per 100 gal distilled water 102
Sterilizers, bed pan 3
Sterilizers, dressing, per 10” length, approx. 7
Sterilizers, instrument, per 100 cu in approx. 3
Sterilizers, water, per 10 gal, approx. 6
Disinfecting Ovens, Double Door: 40-50
Up to 50 cu ft, per 10 cu ft approx. 29
50 to 100 cu ft, per 10 cu ft approx. 21
100 and up, per 10 cu ft, approx.
Sterilizers, Non-Pressure Type
16
For bottles or pasteurization 40
Start with water at 70°F, maintained for 20 minutes at boiling at a depth of 3”
Instruments and Utensils:
51 69
Start with water at 70°F, boil vigorously for 20 min: 40
Depth 3-1/2”: Size 8 X 9 X 18” 27 27
Depth 3-1/2”: Size 9 X 20 X 10” 30 30
Depth 4”: Size 10 X 12 X 22” 39 39
Depth 4”: Size 12 X 16 X 24” 60 60
Depth 4”: Size 10 X 12 X 36” 66 66
Depth 10”: Size 16 X 15 X 20” 92 92
Depth 10”: Size 20 X 20 X 24” 144 144
LAUNDRY EQUIPMENT 100
Vacuum stills, per 10 gal 16
Spotting board, trouser stretcher 29
Dress finisher, overcoat shaper, each 58
Jacket finisher, Susie Q, each 44