Arizona republican. [volume] (Phoenix, Ariz.) 1890-1930, 1907-09-29

SftSS anu w leii tttoN a.
Kelvin and south to Casa Grande and
ella Bend.
These observations which in them
selves are interesting are merely in
cidental to a real news item. the an
nouncement that the Phoenix Bakery
has Just received and installed a new
$500 machine for the facilitation Of
business, the like of which cannot be
found west of the Missouri river. not
excepting Denver or Los Angeles
This is called a moulding machine.
Its capacity is 5000 loaves an hour
and il is operated with a little electric
motor not much bigger than an alarm
clock but the best kind made. for this
little trap alone assays $500 in gov
eminent mOney-. OF course. this
moulding machine does not work all
the time nor is Il operated quite at
full speed as there is no occasion for
such a terrible rush, but jogging along
easily the machine turns out the de-
mand o: its owner in about three
quarters OF an hour every day. doing
work that would take several men
several hours to perform.
1t is rather simple affair too. and
II StttilS dS lloubu SpultDbuN outhN W
have invented it hundred years ago.
II stands about waist high except at
the feed" end which is about the
height of the shoulders, and is perhaps
three feet thick through that portion
where the machinery is most aggre-
gated. After the dough has been mix
ed and chopped up into chunks of the
desired weight by the man at the scale.
(and he is a lightning artist at it, tool.
it is kneaded By his assistant, who
works on the principle of the COM
pound engine. being ambideXtrous.
manipulating a roll in each hand. The
rolls or Jumps of dough are then pass
ed along to the artist at the machine.
He feeds them into the little spout at
the top just as father used to drop the
ears into the corn-sheller. only there
are no cobs in them and they never
clog. The dough passes under a steel
roller which is kept from becoming
sticky by a gentle and constant sprink-
ling of flour from a little receptacle
above This flattens the dough to the
thickness of an unbaked cookie. About
a foot below. the lower end
of the flattened dough which
strikes another steel roller re-
in the opposite direction and
the flattened dough is
rolled w like a scroll. just the length
of a LOAF and the same diameter the
entire length. The canvas belt then
'akes it under a large cylinder or
wheel. perhaps three feet in diameter.
This wheel is open on top and another
little flour receptacle constantly
sprinkles IL. but the lower half of the
wheel is encased b. a guard. To IL
lustrate it is similar to the rear wheel
of a lady's bicycle. inverted so the
guard would be on the lower instead
Of the upper half. The canvas belt
carrying the roll runs under this wheel
instead OF over IT, and between the
guard and the wheel. which thus
presses the roll into perfect shape. de-
posting Il OF a little table" as it
from below on the opposite
side Of the wheel. This assistant then
places the roll in the baking pan. The
table" spoken of is really a larger
belt that is stationary. in the making
Of the ordinary sized. or a smaller loaf.
When Il IS desired to make n larger
larger roll of dough is fed in. this can
vas belt table" is put in motion and
the dough instead of stopping there is
carried under a larger wheel. in iden-
tically the same process as before and
in the size desired. With the
two wheels or cylinders. any size loaf
wanted can be turned out. So much
for the machine. The reasons for put
ting 1t in are numerous. Though it is
expensive i'm the outset there is a saw
ing of labor that will eventually pay
FOR it. The chief reason though. is that
Phoenix is ? long distance from the
centers Of skilled labor in the baking
line. II for am reason the working
force is temporarily reduced IL is hard
to get skilled labor on short notice.
An amateur can work this machine as
well as anybody.
This machine is the thing
that calls out the story, but
while wandering around in the
green room of the Phoenix Bak-
cry, which is the entire basement of
the Porter block. one cannot help see
ing great many other things. Few
Phoenix people know what a hive of
there is below the sidewalk
level - that corner The entire bak-
cry department is equipped with the
latest labor-saving devices and para
phernalia that makes for perfect sani-
tation.
There is big double mixer which
will stir up 500 pounds of dough in one
batch" a monstrous metal tub within
which two large angular metal arms
are propelled On opposite directions by
an electric motor. The dough is then
into an enormous dough
trough. made OF steel, preventing the
possibility of souring as might be the
case with a wooden trough. There are
four of these in the various depart
nents.
There is also a device for moulding
rolls. or biscuits as they might be
called on the farm. A roll of dough
IS laid in the pan below and with one
pressure on a lever three dozen rolls
Of equal size are stamped out. A
cookie machine, a big metal table with
a few wheels and knives above. some
what resembling big paper cutter in
a print shop. moulds the cookies from
the dough, drops them in the pan and
slides the pan along to make way for