Jacketed Pans
In a jacketed pan, the liquid to be heated is contained in a vessel, which may also be provided with an agitator to keep the liquid on the move across the heat-transfer surface, as shown in Fig. 6.3(a).
Figure 6.3. Heat exchange equipment
Figure 6.3. Heat exchange equipment
The source of heat is commonly steam condensing in the vessel jacket. Practical considerations of importance are:
1. There is the minimum of air with the steam in the jacket.
2. The steam is not superheated as part of the surface must then be used as a de-superheater over which low gas heat-transfer coefficients apply rather than high condensing coefficients.
3. Steam trapping to remove condensate and air is adequate.
The action of the agitator and its ability to keep the fluid moved across the heat transfer surface are important. Some overall heat transfer coefficients are shown in Table 6.1. Save for boiling water, which agitates itself, mechanical agitation is assumed. Where there is no agitation, coefficients may be halved.
TABLE 6.1
SOME OVERALL HEAT TRANSFER COEFFICIENTS IN JACKETED PANS
Condensing fluid
Heated fluid
Pan material
Heat transfer coefficients
J m-2 s-1 °C-1
Steam
Thin liquid
Cast-iron
1800
Steam
Thick liquid
Cast-iron
900
Steam
Paste
Stainless steel
300
Steam
Water, boiling
Copper
1800