| Show I 1I1t Minute Baked by Machine I Forty Pies a Over Fiftysix Hundred Turned Out in a pa Fifty thousand six hundred pies In each twentyfour hours or forty every minute Is tho astounding record of a Plttsburg bake The feat Is accomplished accom-plished with the aid of n machine It will ho advantageous to both the manufacturer man-ufacturer and the consumerto the former because It will lessen the number num-ber of operatives and the expenses of conducting the business anti to the latter because the pies can be bought far blow their cost at tho present day Another claim Is that cleanliness Is usstimoil In the manufacture and that the product is as wholesome ns the best that mother used to make Two machines aro used by Mr louIs Lou-Is the Inventor In his process In the first the crust Is formed and baked and In the second the filling Is put in and cohered by a tempting layer of meringue The first machine Is the more Interesting of the two Instead of plo tins molds like waffle Irons are used to form the crust They are firmly attached to an endless chain stretched out horizontally tho full length of the machine In the lower part of their course they pass between two sets of burners which take the pace of the oven As the moulds pass upward they are opened automatically by a small lever machine to permit at one end of the the pie dough to enter after which they are closed automatically by t another lever to allow the dough tfll bake and form the crust This operation opera-tion Is but the work of a second ns the Irons are heated to tho proper temperature before tho dough Is permitted per-mitted to enter the moulds The dough Itself Is contained In a large tank above the machine A feed pipe runs down and by means of a piston which Is connected with tho h b o G The Machine by Which the Pies are Filled and Receive a Top Dressing of Meringue machinery that operates tho whole affair enough dough Is forced down the pipe with each stroke of the piston to fill one of the moulds as It passes under the pipe By the time another mould passes under the pipe another stroke of the piston forces down enough dough to fill that mould nnd so on As tho crust Is baked an attendant stands nt ono end of the ready to remove It from tJachi the This worker m arranges the baL on a largo pan within easy Herb another attendant who feeds u thell the second machine This lI1a v somewhat similar manhlrt e to the flme flm also has an endless chain to first U crusts In motion kep It has two t 7j It reservoirs one containing and the other the meringue the f ratchet arrangement C 1 J enough v filling and meringue Is released f tho tanks as tho plo pa9sea alt them successively When filled pass onward under an overhead which gives tho top of bal the mbdtr a rich brown tint The pie Is plated then nnd as It passes out fr under the baker It Is received another attendant and setnsld ° hslde for sale ru Besides tho three attendant tinned but three more t are reoj regd i for the complete operation of the chines Ono regulates the speed t temperatures of the machines keeps them In working order i makes the dough and feeds Ittot first machine and the third feeds a filling and meringue to the second chine By the methods used at a present time In large bakeries It J require about 100 emplojes to do I same work Tho inventor Is a practical wts with fifteen years experience In ad of the largo plants of the countrjB has invented several other deice of which have proved successful got his Idea for the pIe making n chine by watching a street wages at work Seeing how easily the t lIes were made Louis asked hind U plo dough could not be used just well That night when he went toa ho borrowed his wifes waGe in I and began his experiments It quired years of study and labor bring tho machinery to perfectlos |
