Show forty pies a minute baked by machine j over fiftysix fifty six hundred turned out in a day fifty thousand six hundred pies in aach twenty four hours or forty every minute Is the astounding record of a pittsburg baker the teat Is accod with the aid of a machine it will be advantageous to both the man and the consumer to the former because it will lessen the num ber of operatives and the expenses of conducting the business and to the latter because the pies can be bought far blow their cost at the present day another claim is that cleanliness Is assumed in the manufacture and that the product is as wholesome as the best that mother used to make two machines are used by mr 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 covered by a tempting layer of meringue the first machine is the more interesting of the two instead of pie tins molds like waffle irons are used to form the crust they are firmly attached to an endless chain stretched out horizontally the full length of the machine in the lower pirt of their arse they pass between two sets of burners which take the place of the oven As the moulds pass upward they are opened automatically by a small lever at one end of the machine to permit the pie do agh to enter afler which they are closed automatically by another lever to allow the dough to bake and forn the crust this opera tion is but the work of a second as the irons are heated to the proper temperature before the dough is per bitted 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 the the machine by which the pies are filled and receive a top dressing of meringue I 1 machinery that operates the 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 and so on As the crust is baked an attendant stands at one end of the machine ready to remove it from the mould this worker arranges the baked crusts on a large pan within easy reach of another attendant who feeds them to the second machine this machine Is somewhat similar to the first as it also has an endless chain to keep the crusts in motion it has two large reservoirs one containing the tilling and the other the meringue by a ratchet arrangement enough 0 the filling and meringue Is released from the tanks as the pie passes under them successively when filled the pass onward under an overhead baker which gives the top of the meringue a rich brown tint the pie Is corn plated then and as it passes out from under the baker it Is received by another attendant and set aside ready for sale besides the three attendants men tinned but three more are required tor the complete operation of the ma chines one regulates the speed and temperatures of the machines and keeps them in working order one makes the dough and feeds it to the first machine and the third feeds the filling and meringue to the second ma chine by the methods used at the present time in large bakeries it would require about employed emp loyes to aff the same work the inventor is a practical baker with fifteen years experience in many of the large plants of the country he has invented several other devices al of which have proved successful he got his idea for the pie making ma chine by watching a street waffle man at work seeing how easily the fles were made louis asked himself it pie dough could not be used just as well that night when he went home he borrowed his wife a waffle irons and began his experiments it required years of study and labor to bring the machinery to perfection |