Fig. 9 shows the temperature
at twenty-six points close to the tiles, taken with twelve registered
and accurate thermometers in the space of fifteen minutes." These and
other similar tests have led to the conclusion that the best malt drying
cannot be done on a single floor.
Fig. 10 is a similar diagram showing the temperatures on a drying floor
of kiln at Poole, Dorset, altered to Stopes' system of drying. The
temperature at different depths of the drying grain was as follows: Malt
at surface of tiles, 142 deg.; malt at 1 inch above tiles, 142 deg.;
malt at 2 inches above tiles, 142 deg.; malt at 4 inches above tiles,
141 deg.; malt on surface, 140 deg.
The advantages of the Saladin system over that hitherto working in
Britain are numerous, and are thus enumerated by Messrs. Stopes & Co.
who are agents for M. Saladin: The area occupied by the building does
not equal one-third of that otherwise required. The actual growing-floor
space is only about one-seventh, and the number of workmen is ruled
necessarily by the size of the house, but on an average is reduced
two-thirds; but the employment of much more power is necessary, and the
power is used at more frequent intervals.
Pages:
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77