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Beyond the Boilerplate

June Newsletter - Curated by Boilersource

News You Can Use

We’ll be closed Tuesday, July 4th. 
We wish you a wonderful holiday!




Earlier this month we participated at the annual ASPE Golf Outing. A little chilly, but the camaraderie made it feel warmer!

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Since 2002, Maxi-Therm has been manufacturing ground-breaking high-efficiency steam to liquid vertical flooded heat exchangers, which extract both latent AND sensible heat from the steam supply and eliminate condensate flash losses. Their systems can produce hot water for heating or domestic uses, directly using virtually any steam pressure, even with superheat. Can also be used with the lower pressure exhaust steam from a back-pressure steam turbine system used to generate free electricity.

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Features & Benefits

  • NO steam-pressure-reducing station and NO steam safety relief vent to roof

  • NO flash tank, since condensate is subcooled to 200°F or less, 0% flash loss in condensate return

  • Energy savings of between 5% and 8%

  • NO dedicated condensate pump station, no receiver tank vents to roof

  • Easy installation with very low footprint and low maintenance

  • Up to 6 times less corrosive on condensate piping due to no air infiltration.

  • 20% reduction in initial total mechanical installation costs

  • Space saving of up to 40%

  • Stability of set point temperature ± 2°F

Contact us today to learn how steam can transform your water and energy efficiency. 


Want to learn more about Steamification?  Download the following brochures:

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We have as many questions as we do parts

Our team of seasoned, factory-trained sales specialists and technicians ask all the right questions to thoroughly assess your specific requirements and develop a comprehensive parts solution based on the size, function, age and other specifics to your system.  

We weigh every option and determine whether repair of your system or a full replacement is the optimal resolution. 

We dig deep and conduct a root cause investigation. Through diagnostic testing and troubleshooting with local experts, we get to the bottom of all issues.  Our commitment to our TLC360° promise continues with contractor support and training on the latest mechanical and boiler system innovations. We’re with you at every stage of the boiler system lifecycle - many questions asked. 

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  • Factory approved parts when and where you need them

  • Avoid emergency downtime with custom kitting services of common and critical parts

  • Branded service starter kits for contractors

  • Exclusive parts supplier for leading manufacturers

  • 50 years of knowledge packaged with every parts solution

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Entertainment & Amusements

Brain Teaser
Red, White, and What Number?

Look at the following boxes and solve for the number that replaces the question mark. There is only one correct answer.

Hover over the image to see the answer

The correct answer is 9.

In each square of the diagram, the sum of the numbers is always 22.

Monthly Recipe

Monthly Recipes

This patriotic American Flag Cake looks beautiful and is fun and easy to make. Fluffy, sweet, and topped with cream cheese frosting, it's delicious!


Prep Time: 45 mins

Cook Time: 20 mins

Total Time: 1 hr 35 mins

Yield: 24 servings


For the Flag Cake:

  • 1/2 cup unsalted butter softened to room temperature (1 stick)

  • 1 cup granulated sugar

  • 1/2 cup honey

  • 2 large eggs at room temperature

  • 2 teaspoons vanilla extract

  • 3/4 cup nonfat plain Greek yogurt at room temperature

  • 1 1/4 cups white whole wheat flour*

  • 1 cup all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon kosher salt

  • 3/4 cup milk plus 2 tablespoons
    — any kind you like — I used 2%, at room temperature


For the Frosting and Decoration:

  • 12 ounces reduced-fat cream cheese Neufchatel, at room temperature

  • 6 tablespoons unsalted butter at room temperature

  • 1 1/3 cups powdered sugar

  • 1/4 cup nonfat plain Greek yogurt at room temperature

  • 1 teaspoon pure vanilla extract

  • 1 cup fresh blueberries

  • 2-3 cups sliced fresh strawberries

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  • Preheat the oven to 325˚F. Generously grease and lightly flour an 11×17-inch half-sheet pan or coat with baking spray (the floured kind, like this). Set aside.

  • In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, cream the butter for 1 minute on medium speed, until it is smooth and creamy. Add the sugar on medium speed and beat until fluffy and light in color. Beat in the honey, then the eggs and vanilla until smooth and nicely combined, stopping to scrape down the sides and bottom of the bowl a few times. The mixture may look curdled. Beat in the yogurt on medium-high speed until blended.

  • In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and salt. Pour one-third of the flour mixture into the butter mixture. Beat on low speed for 5 seconds, then pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the next third of the flour, then the remaining half of the milk. Add the last third of the flour and beat just until combined and the batter is smooth. Do not overmix.

  • Spread the cake batter into the prepared pan, smoothing it into a thin, even layer with a rubber spatula or offset spatula. Bake for 18 to 22 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean, rotating the pan 180 degrees once halfway through.

  • Place the baked cake on a wire rack and let cool in the pan completely. Meanwhile, make the frosting.

  • For the frosting: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer or spoon, beat the cream cheese, butter, powdered sugar, yogurt, and vanilla on medium speed until smooth and combined.

  • Spread the frosting over the cooled cake. Arrange blueberries in rows in top left corner to form the “star” portion of the flag. Line the strawberry slices in 5 rows to form the “stripes.” Refrigerate until ready to serve.


  • *You can substitute the same amount of all-purpose flour for the 1 1/4 cups white whole wheat flour. If you make this swap, reduce the amount of milk in the recipe to 3/4 cup plus 1 tablespoon.

  • Cake can be made 1 day in advance, covered tightly at room temperature, and then frosted before serving. Frosting can also be made 1 day ahead of time and stored in an airtight container in the refrigerator. Let come to room temperature for easier frosting of the cake.

  • Store leftovers in the refrigerator, tightly covered, for up to 3 days. You can also remove the fruit and store for up to 5 days in the refrigerator or freeze for up to 3 months.

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