2000 Hook-up Book

Typical Steam Consumption Rates

Table 28: Typical Steam Consumption Rates Operating

Lbs per hr

SYSTEM DESIGN

pressure PSIG

In use

Maximum

BAKERIES

Dough room trough, 8 ft long Proof boxes, 500 cu ft capacity Ovens: Peel Or Dutch Type White bread, 120 sq ft surface Rye bread, 10 sq ft surface

10

4 7

10

29 58 29 29 29 44 58 58 13 29 20 58 29 58 87

Master Baker Ovens

Century Reel, w/pb per 100 lb bread

Rotary ovens, per deck Bennett 400, single deck Hubbard (any size) Middleby-Marshall, w/pb

Baker-Perkins travel ovens, long tray (per 100 lbs) Baker-Perkins travel ovens, short tray (per 100 lbs)

General Electric

Fish Duothermic Rotary, per deck Revolving ovens: 8-10 bun pan

12-18 bun pan 18-28 bun pan

BOTTLE WASHING

5

Soft drinks, beer, etc: per 100 bottles/min Mill quarts, per 100 cases per hr

310

58

CANDY and CHOCOLATE

70

Candy cooking, 30-gal cooker, 1 hour Chocolate melting, jacketed, 24” dia Chocolate dip kettles, per 10 sq ft tank surface

46 29 29 29

Chocolate tempering, top mixing each 20 sq ft active surface

Candy kettle per sq ft of jacket Candy kettle per sq ft of jacket

30 75

60

100

CREAMERIES and DAIRIES Creamery cans 3 per min

15-75

310 232

Pasteurizer, per 100 gal heated 20 min

DISHWASHERS

10-30

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

58 58

29 58 29 58

117 310 186 248

30 10

Hobart Model AM-5 Dishwashing machine

15-20 40-50

60-70

HOSPITAL EQUIPMENT

Stills, per 100 gal distilled water

102

Sterilizers, bed pan

3 7 3 6

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 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”

40-50

29 21 16

40

Start with water at 70°F, maintained for 20 minutes at boiling at a depth of 3”

51

69

Instruments and Utensils: Start with water at 70°F, boil vigorously for 20 min:

40

27 30 39 60 66 92

27 30 39 60 66 92

144

144

LAUNDRY EQUIPMENT

100

Vacuum stills, per 10 gal Spotting board, trouser stretcher Dress finisher, overcoat shaper, each Jacket finisher, Susie Q, each

16 29 58 44

68