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Typical Steam Consumption Rates
Typical Steam Consumption Rates
Typical Steam Consumption Rates
Maximum
BOTTLE WASHING
Soft drinks, beer, etc.: per 100 bottles/min. Milk quarts, per 100 cases per hr. Candy cooking, 30-gal. cooker, 1 hour, 325 degrees Chocolate melting, jacketed, 24" diameter Chocolate dip kettles, per 10 sq. ft. tank surface Chocolate tempering, tops mixing, each 20 sq. ft. active surface Candy kettle per sq. ft. of jacket Candy kettle per sq. ft. of jacket Creamery cans 3 per min. Pasteurizer, per 100 gal. heated 20 min. 2-Compartment tub type Large conveyor or roller type Autosan, colt, depending on size Champion, depending on size Hobart Crescent, depending on size Fan Spray, depending on size Crescent manual steam control Hobart model AM-5 Dishwashing machine
5 70
30 75 1575 1030
HOSPITAL EQUIPMENT
Stills, per 100 gal. distilled water Sterilizers, bed pan Sterilizers, dressing, per 10" length, approx. Sterilizers, instrument, per 100 cu. in. approx. Sterilizers, water, per 10 gal. approx. Disinfecting Ovens, Double Door: Up to 50 cu. ft., per 10 cu. ft. approx. 50 to 100 cu. ft., per 10 cu. ft. approx. 100 and up, per 10 cu. ft. approx. Sterilizers, Non-Pressure Type For bottles or pasteurization Start with water at 70F maintained for 20 minutes at boiling at a depth of 3" Instruments and Utensils: Start with water at 70F, boil vigorously for 20 minutes: Depth 3 1/2": Size 8 x 9 x 18" Depth 3 1/2": Size 9 x 20 x 10" Depth 4": Size 10 x 12 x 22" Depth 4": Size 12 x 16 x 24" Depth 4": Size 10 x 12 x 36" Depth 10": Size 16 x 15 x 20" Depth 10": Size 20 x 20 x 24"
30 10 1520 4050
29 58 29 58 6070 102 3 7 3 6 29 21 16
4050
LAUNDRY EQUIPMENT
Vacuum stills, per 10 gal. Spotted board, trouser stretcher Dress finisher, overcoat shaper, each Jacket finisher, Susie Q, each Air vacuum finishing board, 18" Mushroom Topper, each Steam irons, each
Watson McDaniel reserves the right to change the designs and/or materials of its products without notice
ISO9001
Certified Quality System ASME SectVIII DivI
ENGINEERING DATA
CED-645
1/01
221
100
100
100
PLASTIC MOLDING
Each 12 to 15 sq. ft. platen surface Corrugators per 1,000 sq. ft. Wood pulp paper, per 100 lb. paper
PAPER MANUFACTURE
RESTAURANT EQUIPMENT
Standard steam tables, per ft. length Standard steam tables, per 20 sq. ft. tank Bain Marie, per ft. length, 30" wide Bain Marie, per 10 sq. ft. tank Coffee urns, per 10 gal., cold make-up 3-compartment egg boiler Oyster steamers Clam or lobster steamer Steam Jacketed Kettles 10 gal. capacity 25 gal. stock kettle 40 gal. stock kettle 60 gal. stock kettle Plate and Dish Warmers Per 100 sq. ft. shelf Per 20 cu. ft. shelf Warming ovens, per 20 cu. ft. Direct vegetable steamer, per compartment Potato steamer Morandi Proctor, 30 comp., no return Pot sink, steam jets, average use Silver burnishers, Tahara
520
520
Average steam tables Truck molds, large Truck molds, medium Passenger molds Sections, per section Puff irons, each
5 100
Watson McDaniel reserves the right to change the designs and/or materials of its products without notice
ISO9001
Certified Quality System ASME SectVIII DivI
CED-645
1/01
222