(2) Pressure gauge on each riser to indicate pressure on the individual tank to insure its being under pressure and under heat. The siphon bend between gauge and pipe is preferably filled with glycerine.
(3) Try cock on bottom of drip line to open occasionally as test for “gas.”
(4) Globe valve, ³⁄₈ inch, operated slightly open to allow gas to release from tank and create very small circulation.
(5) Globe valve, 1¹⁄₂ inch; blow down valve to be used when releasing all pressure from tanks.
(6) Angle type pop safety valve to relieve into the discharge line.
(7) Check valve attached to the line to prevent any foaming or steam from an adjacent tank discharging into this unit via the exhaust system.
(8) Exhaust header used in conjunction with the system to collect all gases and steam discharged from the battery of tanks.
(9) Cooking connections: It is preferable to drill the inlet nozzle at bottom of tank at the lowest point possible and to admit steam on two sides of nozzle not opposite but on an angle as shown in plan. This prevents “dancing” tanks.
Check Valves.
—Check valves are placed in the admission valve to prevent floaters or foreign materials entering lines and stopping the control valves and steam and water.