Mr. B. D. Chinchwade was working at National Sugar Institute, Kanpur as Chief Design Engineer.
A seminar was held at National Sugar Institute on 13th October 1975 on Continuous Pans. Well renowned author E. Hugot was the chairman of session.
Different types of Continuous Pan were discussed with advantages etc.
Dr. Ramaiya (Director) and Mr. B. D. Chinchwade took initiation of development in Continuous Pan.
A pan was designed and fabricated at site and installed at Institutes, Small sugar factory for trial in March 1978 at first time in India and had successful trial.
Design features are very good as compared to other continues vacuum pans, which are in operations. The advantages of our design are explained in enclosed sheet.
1. FEATURES OF OUR CONTINUOUS PAN:
Continuous Pan: Low head Calendria, horizontal type, suitable for Vertical S. S. / Brass Tues of standard size. There are 12 Nos. of compartments. The cross-section of the pan is very similar one, to the cross-section of Batch type Pan, central down take & compartments are one by one, in the flow direction. There will not any cross, diagonal travel of Massecuite. The Massecuite from one compartment to nest compartment is taken at centre, through the central down take, which gives better transfer of material with uniform distribution. Massecuite circulation in our pan is very good, we have maintained circulation ratio less than Or near to 2 There will be no any dead pockets, no short circuit of massecuite, and feed material in any compartment and uniform circulation is the biggest advantage over any other designed pan. Steam distribution points are 8 places, covering the complete Calendria, with good non-condensable gas & condensable collection system
2. ADVANTAGES OF OUR CONTINUOUS VACUUM PAN.
In addition the smaller diameter size of tubes of Ø 88.9mm is used as compared to the conventional to Ø 102 mm size. Due to this the smaller tube diameter size helps for higher velocity of massecuite which will increase the better circulation.
As desired by you for cooling of massecuite at the outlet in the separate chamber under vacuum. The massecuite outlet from the last compartment is throughout the width of the compartment & from the Top surface only i.e. the low-temperature massecuite, which is at the top surface discharges. In our case & hence we feel that the benefits achieved by the reduction are temperature will be negligible. By doing this cooling arrangement, which will reduce the sealing leg height of the massecuite. However, this can be further discussed at the time of Technical Bid.
Nowadays all the sugar plants are expanding their capacities by using bigger sizes and higher capacity equipment. And hence the vacuum pan are using higher capacities and low head calendria. Due to this the diameter of tube plate is increased sufficiently, and in the case of single down take, the flow of massecuite from body shell to central down take, takes more time and this will deteriorate the circulation of massecuite.
So we have designed vacuum pan with double down take type (i.e. central down take as well as peripheral down take) with low head and rapid boiling pan calendria.
Due to our additional peripheral down take design the massecuite will be circulated from both the sides i.e. central as well as peripheral. That means the maximum massecuite will come in good circulation as well as the pan boiling will be fast and this will help to reduce the boiling time, and gives the uniform grains.