PROCESS FLOW OF MATERIALS

STATION I. AFFINATION

The raw sugar stored in the bulk warehouse is transferred to the refinery by means of belt
conveyors. It can be sent direct from raw production when the RAW FACTORY is running. On
the way to the Refinery, the sugar is weighed in a fully automatic Servo Balans where the
amount of raw input to the refinery is recorded for accounting purposes.

The raw sugar is dropped to a receiving bin, which supplies the mingler. At one end of
the mingler the sugar is mixed with the required amount of affination syrup to magma of about
88.4 to 88.8 Brix. Sweetwater and hot water may also be used when required by prevailing
conditions. An actuator assembly was installed to facilitate this procedure. Any minor
adjustments are needed to achieve target consistency.

The heavy magma from the mingler is dropped by gravity to the centrifugal mixer which
has three distribution outlets to the feeds of the affination baskets. A poorly boiled A-magma
from the remelt comes in for double purging in the Hein Lehmann mixer.

The magma from the mixer, controlled automatically is fed to the three (3) Western
Sattes Fully Auto Batch centrifugals where the separation of the crystals and the washing is
accomplished. The washing, also called affination syrup or green syrup is collected thru a gutter
to a receiving tank from where it is pumped to the rectangular affination syrup tank at the pan
floor. This syrup is recirculated as washing for the mingler until the accumulated quantity is
already enough for a strike in remelt Pan No. 1 or when the color is already too high and
undesirable for good mingling.

The affined sugar drops to a pre-melter where flight ribbons push the sugar to the melted
inlet. Sweet water or hot water is added in this pre-melter making the sugar almost melted before
entering the melter.

In the melter, complete dissolution is accomplished by application of steam either

directly to the liquor or indirectly thru steam jacket at the same time that the mixture is stirred in
a row of paddles. Three (3) baffles installed into the melter slow down velocity of the magma.
This allows for longer contact time between steam and sugar thus enhancing the melting process.

The melt overflows and is received in a rectangular tank. On top of this tank is a vibrating
screen where foreign solids coming in with the raw sugar is screened of to a trash receptacle for
disposal.

STATION II. CLARIFICATION

 The decolorizing agent (Talofloc, Millfloc 820, VCR 106, CRA 1000, Colorgone F5) is
added at the suction of the raw melt liquor pump. The chemical reacts with the liquor and forms
primary flocculation of the impurities and color bodies. The reaction accomplished in the
impeller in the pump and at the pump and at the line going thru the reaction tank. The liquor goes
first thru a veriflux magnetic flow, measuring instrument before passing on to the reaction tank.
Concentrated phosphoric acid and lime sucrate are added automatically by means of closing
pumps in the reaction tank equipped with stirrer for thorough mixing. A sample of the mixture
passes thru the pH probe, which is the starting point for the control loop of pH, activating the line
sucrate closing pump to get a pre-set pH value that ranges from 7.4 to 7.6.

The heated liquor then passes on to the cavitational aerator amount of ai is injected into
the liquor at the plastic impeller. The aerated mixture then flows by gravity to the main
Taloclarifier. Before entering the taloclarifier, the chemical taloflote is added to aid in the
flotation of the scum.

The liquor enters thru a central compartment in the Taloclarifier, where it passes thru a
series of baffles on its way up and overflows at the rim of the compartment into the main body.
Here is where the flocculated scum floats with the air bubbles and, aided by the Talofolte
separates immediately from the liquor. The clear liquor is collected by 8” diameter perforated
ring at the bottom of the clarifier, connected to a weir box, the liquor goes to the clarified liquor
tank. But it is also provided with another outlet where the liquor can be recirculated back to the
buffer tank in case something goes wrong with the clarification and liquor is not advisable to be
passed on to the filters.

The scum is removed by especially designed skimmer rotating at a variable speed of 2 to

4 revolutions per minute sending the scum to a side trough and paddling it to an outlet leading to
the mud desweetening system.

The mud desweetening system is a two-stage rinsing set-up. The muds from the main
clarifier, is transported by low brix sweetwater and goes to the first mud mixing tank. The
mixture undergoes aeration by recirculation through a centrifugal pump with air injected at the
suction side. The aerated mixture goes down by gravity to the first mud clarifier. Before entering
the clarifier, the chemical Taloflote is added in dosage of about 2 ppm to aid in the flotation of
the aerated scum. From the first mud clarifier, the effluent is higher brix sweetwater. It is
collected from the bottom goes thru a weir box and to the sweetwater tank to be used in the other
processes.

The scum is skimmed at the top to a gutter where condensate is added as transport and
rinsing medium going to the second mixing tank. In the second mixing tank, the aerated mixture
goes by gravity to the second mixture clarifier. But before entering the clarifier, the chemical
Taloflate is again added in dosage of about 2 ppm to aid in the flotation of the scum. From the
second mud clarifier, the effluent is slow brix sweetwater. It is collected from the bottom, passes
thru a weir box and goes thru a low brix sweetwater buffer tank (the yellow tank). This low brix
sweetwater is pumped to the mud trough of the main Taloclarifer for the washing and transport
of the initial scum. It is also the aerated medium going to the first and second mud desweeteners
mixing tank. The final mud floats to the surface and skimmed off to a side gutter. Hot water is
added to the gutter for the transport of the final mud to the drain.

FILTRATION

The clarified liquor is pumped for liquor filtration to filters E, F, G and H. A pre-coat
medium of filtered liquor or sweetwater is first sent to the pre-coat room where it is mixed with a
definite amount of filter aid. The pre-coat slurry is then pumped to the filters and recirculated
until the pre-coat filtrate is clear, thus ensuring that the filter aid is already adhering to the leaves
as pre-coat. With the pre-coat properly in place, the liquor is admitted into the filter in such
controlled flowrate that will ensure the removal of turbidity and any suspended matters present.

The filtrate quality is seen thru a sampling outlet at the back of the filter or at the glass at
the front. Thru a complex procedure or recirculation, feeding, discharging, pre-coating, switching
of two-way valves and other accessories the liquor is filtered free of any impurities that it still
may contain. The filter is operated at a flowrate commensurate with the kind of liquor to be
filtered with the end in view of removing these impurities. If the liquor is very turbid, the filters
should be operated at a low flowrate only. In any case the filters should not be operated beyond
the maximum of 4 cu. m. or 60psig pressure above which the effluent may be forced thru the
filter screens and result in turbid efficient. The time when the filter is put on stream to the
moment the feed is shut off is called the filter cycle. The cycle is ended because of maximum
pressure, turbid efficient and any other causes giving any undesirable throughputs from the
filters. Final filtrate goes to the filtered liquor tank.

DEEP BED FILTER

Some of the clarified liquor is pumped to the Deep Bed Filter, passes to a fixed bed of
different grades of gravel and sand. The top layer of the DBF is bone char© followed by sand (S)
and four (4) sizes of gravel G3, G6, and G18 at the bottom layer.

The filter, will automatically backwash when operating pressures goes beyond 15psig.
The dirty backwash mixture of clarified liquor goes back to the raw melt liquor tank after passing
the buffer tank. When backwashing procedure is completed, the filter will go back to service of
filtering the clarified liquor. The filter liquor then goes to the filtered liquor tank.
SCUM FILTRATION

The mud collected from the filters discharge and cleaning of raw melt tank goes to the
scum tank and diluted to about 15° Brix. From the scum tank, it is pumped to filter C for
recovery of the sucrose. The effluent of the filters is sweetwater of about 10% pol which goes to
the sweetwater tank and used for melting and other processes. The scum can also be added at the
gutter of the Talo-clarifier. Together with the fresh scum it is desweetened at the mud clarifiers
at 10% propoportion. The mud is retained in the filter leaves. At the end of the filter cycle the
accumulated mud is desweetened and discharged to the drain following a set of procedures so
that the minimum of sugar is lost with the mud to the drain.

POLISH OR CHECK FILTRATION

The filtered liquor then goes to the decolorizing columns which are discussed in the next
station. After passing thru the columns the liquor contains other impurities from the carbon
columns like carbon fines and other minute particles. It is then necessary to pass it thru the check
filters to polish off the foreign matters and impurities before being sent up evaporation and
boiling. The filters used are the filters A1 A2 and B2. The Rotary Suchar Filter installed for the
1978-79 refining season and not operational since 1995 will be rehabilitated this refining period
2003-2004 to be used as check filter. Effluent of the rotary suchar is better in quality compared
to the Niagara Filters.

STATION III – DECOLORIZING STATION

A. Liquor flow on normal run

From the filtered liquor tank, the liquor is pumped to a common feed line to the columns
on liquor. The feed is controlled by individual diaphragm valves in each column on stream and
goes up to the top of the column. The liquor passes downward thru the carbon bed of around 15
feet deep by 6 feet wide with a retention time of about one hour of contact with the adsorbing
carbon. The decolorized liquor goes out at the bottom of the column thru four outlets provided
with screens and connected to a collecting ring. The ring is tapped to the glass flowrator where
the liquor flowrate is visually observed before going thru a common discharge line to the
decolorized liquor tank.

B. Materials flow on stirring of columns

The liquor fed is shut for the columns to be stirred and the pressure of the columns should
be brought down to zero by opening the return line and the air vent. The column is stirred with
hot water passing thru a long pipe attached to a movable hose and dipped to the carbon bed thru
the top hand hole.

Liquor with foreign matters goes up and overflows to the return line, discharging at the
last tank (serving also as sweetwater buffer tank). After stirring and closure procedures, liquor is
fed again in controlled quantities to the stirred columns and the effluent which is laden with
carbon fines for the first 10-15 minutes is sent to the scum tank instead of the deco tank for
double check filtration. Sometimes after stirring, hot water instead of liquor is fed to the columns
for flushing. The effluent also goes to deco tank.

C. Filling up the Columns

There must be no liquor entering the columns on filling up. The feed valve must be
completely shut and any leakage in this valve is one source of physical losses to the drain.

The carbon slurry from the quenching tank is pumped to the columns on filling up. If two
kilns are in use the carbon slurry goes thru separate lines and separate inlet valve to the columns.
The technique in filling up the columns must be done in such a manner that the carbon will settle
at an even rate forming the carbon bed. On this will depend on the compactness of the bed and
the high pressure build-up or channeling during the 5 to 7 days that the columns will be on
service.

Part of the transport water is discharge thru the liquor outlet screens and then out thru a
drain valve. The other portion of the transport water should form a water table inside the column
just above the carbon level. With the carbon slurry from the kiln continuously falling in this
water table, the carbon fines will float and the carbon grains will settle slowly and not compact
the bed by direct contact. Eventually this water table will build up to the level of the water return
line to the quenching tank area. This return line should discharge inside the concrete enclosure at
the kiln back area so that any carbon granules light enough to float and be carried out by the
returning transport water, will not go to the drain. During the first few minutes of the filling up,
theeffluent water thru the bypass valve must be checked for any indication that the column
screens are clogged. If so, the filling up must be discontinued immediately, the column must be
opened and the screens brushed clean.

When the carbon inside the column is measured at 15 feet, the filling up is ended and
switched to the next empty column. The filled-up column is now ready for heat-up.

D. Heat-up and sweat-on

 After closing the slurry feed valves and the water return line, hot water is passed thru the
columns for two hours or until the temperature of the outgoing heat-up water registers about
70°C. After which, the liquor succeeds the hot water for the sweet-on which usually lasts for
about 45 minutes to one hour. The effluent water from the heat-up passes thru the screened
outlets and goes down the drain. So does the effluent o the first 45 minutes of sweet on or until
the effluent indicates sugar content, however small. Then the drain valve is closed and the
effluent goes thru the flowrator and sent and sent to the sweetwater tank. After about 20-30
minutes when the brix of the effluent is tested to be more than 40° brix, the effluent is switched
to the decolorized tank. After the switching, the column is said to be “on liquor” or “on stream”
and starts its cycle. This cycle ends after 5 to 7 days. Then the column is due for sweet-off.

E. Sweetening off and Carbon Transfer

After closing the liquor feed line, hot water is fed to the column at such controlled rate so
that the water front will slowly break thru the liquor front. This will be observed in the glass
flowrator. The water feed is then increased to about 5 cu. m. per hour with the effluent sent to the
decolorized tank until it goes down to 40-45° Brix. Then the effluent is diverted to the
sweetwater tank thru the hot water discharge valve.

An alternative for sweetening off is the procedure where air of around 20-30 psi is
introduced to the columns to drain off the liquor first before washing hot water. The glass
flowrator have to be by-passed so that it will not break if there would be any vibration effect
from the air-pressure. The air is introduced for about hours or until the air reaches the sampling
faucet of the effluent line indicating that there is no more liquor inside the column. Then the air
is stopped and hot water is passing thru.

The desweetening continues for as long as 8 to 12 hours deending on the lowering of

brixes and the space available for sweetwater . Under certain circumstances, zero Brix is not
intended to be reached anymore but sweetwater with brixes below 1 or 2 is already desweetened
and the spent carbon is now ready for transfer to the closing columns.

The carbon passes thru the bottom discharge valve, goes thru common discharge line to
the top of the closing columns. Transport medium is hot water introduced at the feed valve and
aided by a hot water jet injected just after the discharge valve. The transfer time is about two
hours and one column of spent cabon can be accommodated in the two dosing columns for feed
to the kiln. In the dosing columns, the transport water should be allowed to form a water table
atop the carbon for the elimination of carbon fire which floats down the overflow to the drain
sump.

F. At the Kiln
 From the closing columns, the carbon is discharge thru a ball valve and a water jet aids
the carbon thru a hose to the vibrating feeders. The feed is controlled thru a ball valves and the
water jet. If two kilns are in use, one dosing column supplies the feed of one kilo. The carbon
goes up on the vibrating action of the feeder at the same time that the water is sucked by the
dewatering blower thru the perforations or channels at the trough of the feeder. The slightly
moist carbon goes inside the kiln passing thru the whole 25 feet gradual heating and thus
undergoing regeneration. Near the end of the kiln, the carbon overflow to a catch hole leading to
the discharge coil and then goes out to the quenching tank. The tank is provided with a primary
screen for catching any foreign matter or chipped brickwork that might damage or clog the slurry
pumps. Carbon dust at the discharge is caught by a dust collecting system and disposed as fine
carbon water slurry to the drains. Cold water is added to the quenching tank as transport medium
for the regenerated carbon and the carbon slurry is pumped to the filling up column.

STATION IV: EVAPORATION AND BOILING

A. At the Heater and Evaporators

The liquor from the fine liquor tank is pumped from the clarification station to the heater
at the pan floor. The liquor enters the heater about 175 F and goes out at about 210 F. From the
heater it goes to evaporators dividing the feed between the two parallel sets, concentrating the
liquor from about 50-54 brix to about 60 to 65. The liquor goes to the first effect steam drum,
then overflows to the first body vapor drum. The liquor then goes from the bottom of the first
vapor drum to the second effect steam drum, overflowing again to the second effect vapor drum.
From the bottom of the second vapor drum the liquor is pumped to the thick liquor tank. Steam
serves as the heating medium in the first steam drum. The vapor from the first drum goes to the
top, passes thru a save-all separator for any liquor entrainment and then goes to the heating
element in the second vapor drum. The vapor from the second vapor drum goes thru another
save=-all separator before going to the condenser where it is made operational on January 2,
1979.

B. At the white Vacuum Pans

Liquor is withdrawn by the vacuum from the thick liquor tank to any of white pans 1 and
2. This is for boiling R1 strike. After the pan is filled up, the R1 massecuite is dropped to the
white crystallizers or receiving troughs. Crystallizers No. 1 for white pan No. 1 white
crystallizers No. 3 for white pan No. 2 is common for the two pans and serve as buffer for any
excess capacity strike from either pans.
 From the crystallizers, the massecuite goes to the white baskets where the crystals are
separates from the mother liquor and this first mother liquor is called the run off one or RO1 I
collected in a receiving tank and pumped back to the pan floor to the un-off tanks Nos. 1and 2.

For boiling the R2 strike, the RO1 is withdrawn by vacuum from run-off tank 1 & 2 to
either white pan. When the strike is full, the R2 massecuite goes thru the same crystallizers either
1 or 2 or 3, thru the baskets and the mother liquor for the second boiling is now called run-off
two (RO2). This is pumped again to the pan floor into run-offs tanks Nos.3 and 4.

For boiling of the third or R3 strike, the RO2 withdrawn by vacuum from run-off tanks 3
& 4 to either of the white pans. When the strike is full the R3 massecuite is again dropped to the
crystalizers and to the baskets. This time the mother liquor is called run-off three (RO3). This is
pumped again to the pan floor and stored into un-off tanks Nos. 5 and 6.

Boiling the fourth or R4 strikes goes thru the same procedure and the mother liquor is
now called run-off four (RO4). This is pumped back to the pan floor but not anymore to the
white station but to the remelt side into the affination syrup tank or to molasses tanks No. 1 and
2.

The sugar separated from all the mother liquors mentioned above drops to the
grasshopper conveyors as will be discusses in the next station.

STATION V: CENTRIFUGING AND DRYING

The white strikes from the two vacuum pans are dropped thru discharge chutes to the
white crystallizers or receiving troughs. Strikes from pan No. 1 are dropped to crystallizer No. 1;
strikes, from white pan No. 2 are dropped to crystalllizer No. 3. White crystallizer No. 2 can
accommodate strikes either from Pan No. 1 or No. 2. This is done thru the branching of the
discharge chute and positioning the diversion flap inside the chute (cambio). Full strikes up to
the 7th glass will occupy two crystallizers one of which is always the buffer No. 2. Care should
be taken in dividing this strikes volume by shifting the levers attached to the flaps. The white
crystallize area has space provisions for additional two crystallizer unit.

The massecuite inside the crystallizers is kept from hardening by flight ribbon stirrers. It
is discharged thru exit spouts with lever-operated gates, passing to an open hopper connected
with 12-inch pipe to the mixer. This mixer is also provided with paddle stirrers to keep the
massecuite from settling. Four feed spouts from the mixer lead to the four baskets controlled by
electrically operated gates which can be operatednmanually on emergencies. The massecuite is
fed to the baskets at low speed, spun to around 1200 rpm for a specified time, washed with hot
water spray for a pre-set tie in seconds and after further spinning ge sugar is ploughed off the
screen wall. Thru the bottom of the baskets the wet sugar goes down to the grasshopper conveyor
No. 1.

The run-off passes thru the centrifugal screens to the run-off chamber gong to a common
receiving tough connected to a rectangular run-off tank. From this tank the run-off is pumped to
the assigned tanks at the pan floor.

The wet sugar at the grasshopper conveyors No. 1 travels by oscillating action into a
longer grasshopper conveyor No. 2 and discharging to the wet bucket elevator. The sugar is then
brought up by buckets to a hopper at the second floor, which feeds a small scroll conveyor for
more uniform batches to the dryer. The small scroll conveyor is provided with a drop chute
leading to the dryer and discharging the sugar at about one foot from the edge of the rotating
drum.

Inside the dyer, the sugar is caught by the slats bringing it up, as the dryer rotates and
spraying the sugar by gravity while the slat reaches the highest point emptying as it starts to go
down. At the lowest point it catches another batch of sugar. While spraying inside, the sugar
travels forward due to the inclination of the dryer and also thru the pushing effect of the
incoming batch.

Air passes thru filters before being heated up by a set of two radiators. Steam is
introduced to these radiators, giving out heat which is dissipated to the passing air thru the
radiator fins. This heated air is sucked by the powerful blower, mixing with and drying the spray
of sugar in concurrent flow.

The sugar is dried up to the middles portion of the drier, where it falls to a hopper of a
transfer chute passing the sugar on to the cold side. Here the dried sugar is cooled down by
countercurrent flow of cold air. The cold air comes from the air-conditioned room, passes thru
louvers at the far end of the dryer and drawn also by the blower whose suction is situated at the
middle part of the dryer.

The sugar dust produced in drying the sugar is also sucked by the blower with the air and
goes to a system of wet type dust collection. The air, stripped of the sugar, goes on to the air
stack exhausting above the roof of the building sometimes carrying with it tell-tale amount of
sugar dust.

The dried and cooled sugar is dropped to a small scroll conveyor at the end of the dryer,
which leads to the dry bucket elevator. The dried and cooled sugar is transported thru chained
buckets from the ground floor to the top of the blending bins near the roof. It is received by the
movable transport conveyor before dropping to the bins.

STATION VI: BLENDING AND BAGGING

 Dried sugar from the bucket elevator is received by a movable transport conveyor atop
the blending bins. This conveyor drops the different grades of sugar in the three separate bins:
R1 and R2 usually is placed in bin No. 1 and 2. R3 and R4 are placed in bin No. 3. One bin is
good for 15 tons of unscreened sugar or about 300 bags.

The different grades of sugar, then goes thru vibrating feeders discharging to a belt
conveyor and feeding the vibrating screens. All oversized sugar like the lumps, tailings or coarse
grains are separated to a chute leading to a dissolving tank. The sugar fines including the
undersize and the standard grains are sent to conveyors leading to the automatic St. Regis Duplex
Scale. The St. Regis Duplex Scale drops the 50 kg batch to an empty bag. The loaded bag is
sealed and passed on to the conveyors leading to the Finished Products Sugar Warehouse where
it is manually check weighed and piled accordingly. Overweight and underweight sugar is
brought back to the Refinery for reprocessing and rebagging.

STATION VII: THE REMELT STATION

The affination syrup from the affination baskets and the last run-offs from the white
station are pumped to the rectangular affination syrup tank with interconnection to
syrup/molasses tanks No.1 and 2. These materials are first recirculated to the mingler for affining
the incoming raw. In the process of mingling ad washing, the volume of this material increases
and its purity decreases to about 75%. When the volume is enough for one strike the syrup is fed
to remelt pan No. 1 for grinding A strike, building it up to the 6th glass and it is dropped either to
the crystallizer 1 or 2. It is then discharged to the remelt mixer for purging in the remelt baskets 1
and 2. The A sugar is mixed with sweetwater or sometimes hot water and the magma is pumped
to the premelter scroll to mix with the affined sugar. If this A sugar is high in color, the magma is
diverted to the Hein Lehmann’s mixer for double purging.

The A molasses is received in trough collected in receiving tanks and pumped to the pan
floor going to molasses tanks 3 and 4. The A molasses is then fed to remelt pan No. 2 for boiling
B strike. The B massecuite is dropped into crystallizer No. 3, fed to the mixer and purge again in
baskets No. 1 and 2. The B sugar is mixed with sweetwater and the magma is pumped to the seed
crystallizer. If the “B” sugar is light colored, the magma is diverted to the premelter scroll for
direct melting.

The B molasses is pumped to the pan floor to tanks No. 5 and 6. This B molasses is again
boiled for C strike in remelt pan No. 2. The C-massecuite is dropped either to crystallizer No.4 or
5 and made to stay there for 12 to 24 hours for additional crystallization. It is cooled from 150 OF
to around 115 OF and then heated up again to around 125 OF just before purging. Cooling and
reheating are accomplished by passing cold and water alternately thru the stirring paddles. The
prepared C massecuitte is fed to the remelt mixer and purged in remelt basket CCV. The sugar is
melted with sweetwater and the C melt is pumped to the affination syrup rectangular tank.
Together with the affination syrup and the RO4 it is boiled into A strike.

The C molasses or final molasses is pumped from a receiving tank to a hopper feeding
the final molasses Servo Balans. After automatic weighing, it is dropped into a receiving tank.
From this tank it is pumped to the Distillery storage tanks.

STATION VIII: CONDENSATION

Condenser water is deposited in the injection pit from which draws the suction of the
three injectionn pumps. Two pumps at 1200 m3/hr and one pump at 800 m3/hr. Pump No.1 is
solely for delivering the condenser water to the pans and evaporators. Pump No. 2 has a
branching line for the air extractors so that the water delivered between the condenser
requirements and the water for the air extractors. The smaller pump No. 3 is solely for the air
extractors and does not supply condenser water. Delivered at around 90 OF of the condenser
water after usage in the condensers become hot at around 110 OF, goes down to the seal wells,
overflows to a common in leading to the hot well at the ground pit.

From this hot pit the spray pond pump sucks the water for delivery to the farthest
concrete pond (called refinery spray pond). The water is sprayed in nozzles and cooled down to
around 90 OF and then recycled thru floodgates and back to the injection pit.

The water delivered to the air extractors remains cold and goes back to the injection pit
after passing thru the air extractors producing vacuum for the pans and evaporators.

Steam Condensate (Hot water)

The steam after giving off its heat at the calandria or steam drums condenses into hot
water. This condensate passes thru steam traps and then goes to the condensate tank. The sources
of the condensate therefore are:

a. The calandria of the four vacuum pans

b. The steam drums of the four bodies evaporators
c. The steam side of the liquor heater
d. If one or more of these units are not operating, the condensate may not be sufficient for
simultaneous use of all stations and needs to be supplemented (make-up) with cold water
from the booster pumps. This make-up water however has to be heated up with live o
exhaust steam to be raised to the desired temperature. The condensate tank is provided
with pumps and the delivery points are the following:
a. Sweet – off and heat up of the 8 carbon columns
 b. Checking or washing of the strikes at the four vacuum pans
c. Wash sprays of all the filters
d. Washing of the affination baskets, remelt baskets and especially the white baskets.
e. Transport water of the spent carbon from the columns to the dosing columns.
f. Muds desweetening and spray for the Talofloc system.
g. Waters for the dissolving tanks and dust collector systems for the sugar dust from the
dryer and from the bagging room.
h. Brix controlling at the raw melt tank.
i. Make-up hot water for the sweetwater tank.
j. Dissolving tank usage.
k. Cleaning and disinfectant for the whole refinery building.

The condensate must reach the above mentioned stations at about 80 OC to 90 OC.

Steam

The steam is received in this station, live from the Boilers and exhaust from the turbines.
The live steam passes thru a steam reducing station provided with automatic instruments and
annual alternatives to reduce the steam pressure from around 100 psig to 60 psig.