Los Angeles herald., 1905-09-03
NEW PIE MACHINE
BREAKS RECORDS
ITS CAPACITY is FORTY
MINUTE
Crust Is Made and Nodded and the
Pastry Is Filled With Lightning
Rapldity That lnsures an Output
of $4,000 Pies an Hour

OF bU,UUU FleS an TOUT
Fifty thousand six hundred pies il
each twenty-four hours, or forty every
minute, is the astounding record of
Pittsburg baker. The feat is accom-
plished with the aid of machine. II
will be advantageous to both the manu-
facturer and the consumer-to the for
mer 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 below their cost at the present day
Another claim is made that more clean
illness is assured in the manufacture
and that the product is as wholesome
as the best that mother used to make. "
Two machines are used by Mr.. Louis,
the inventor, in his process. In the first
the crust is formed and baked and in
the second the filling is put in ana
meringue. The first machine is the
more interesting of the two. Instead OIL
pie tins molds like waffle irons are
used to form the crust. They are firm
Iy attached to an endless chain
stretched out horizontally to the full
length of the machine. In the lower
parts of their course they pass between
two sets of burners, which take the
place of the oven.
AS the molds pass upward they are
opened automatically by a small lever
at one end of the machine to permit
the pie dough to enter, after which
they are closed automatically by an
other lever to allow the dough to bake
and form the crust. This operation is
but the work of a second, as the irons
are heated to the proper temperature
before the dough is permitted to enter
the molds.
Bio Tank of Dough
The dough itself is contained in a
large tank above the machine. A feed
pipe runs down and by means of pis-
ton which is connected with the ma
chinery that operates the whole affair
enough dough is forced down the pipe
with each stroke of the piston to fill
one of the molds as it passes under
the pipe. By the time another mold
passes under the pipe another stroke
of the piston forces down enough dough
to fill the mold, and so on.
AS the crust is baked an attendant
stands at one end of the machine ready
to remove the baked crusts on a large
nP ut
tendant, 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 mo-
ton. 1t has two large reservoirs, one
containing the filling and the other the
enough of the filling and meringue is
from the tanks as the pie
passes under them successfully. When
filled they pass onward under an over
head baker, which gives the top of the
meringue a rich brown tint. The pie
is completed 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
toned but three more are required for
the complete operation of the ma
chimes. One regulates the speed and
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 100 employees to do the
same work.
Inventor Is a Baker
The inventor is a practical baker with
fifteen years experience in many of the
large plants Of the country. He has in
vented several other devices, all of
which have proved successful. He got
his idea for the pie making machine by
watching a street waffle man at work.
Seeing how easily the waffies were
made, Louis asked himself if pie dough
could not be used just as well. That
night when he went home he borrowed
his wife's waffle irons and began his
experiments. 1t required years of study
and labor to bring the machinery to
perfection.