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Sug′ar-gran′u-lat′or.

Hersey's sugar-dryer is for granulating damp sugar.

The sugar is fed into one end through a spout, by a set of rolls placed above the machine, and by lifting shelves on the inside of the outer cylinder is carried up and dropped in a continuous shower upon the heating cylinder, and rolls off by the rotation of the machine, to be again carried up. working forward to the opposite end by the inclination of the apparatus, and is there delivered into the screen for separating into the different grades.

The steel plate heater-cylinder is put centrally within the iron conveyor-cylinder, which is 23 feet long and 6 feet in diameter, the heater-cylinder being 20 feet long and 36 inches in diameter, and makes five revolutions per minute. A striker passes off any sugar that may adhere to the cylinder when first entering the machine, and is operated by cams. The machine is rotated by means of outside gear on the conveyor-cylinder.

The current of air constantly passing through the machine carries off the moisture from the sugar through a pipe. The sugar is delivered cool from the end into which the cold air is passing, so that it does not cake, and can be immediately barreled, and will not cause the barrels to shrink.

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