Decorah public opinion. (Decorah, Winneshiek County [Iowa]) 1895-1928, 1911-05-17
4 SPLENDID FACTORY
Sugar Bowls New Ice Cream Manu-
factory Now in
Operation.
A FINE MODERN EQUIPMENT.
--latest Type of Machinery and Ap.
pliances in Clean, Sanitary
Institution Pride to
DecOrah.

| We were very much pleased the
other day to have an opportunity
to inspect one of Decorah's new
factories, the Sugar Bowl ice cream
mandatory completed by Mr.. Otto
Dahijelm at the corner of Water
and Mechanic streets during the
past winter. 1t was a revelation to
us in its clean, sanitary appearance
throughout, the new, modern ma
chinery and appliances, the ease
and rapidity with which everything
may be handled, and the volume of
business done.
Some eight years ago Mr.. Dahl
jelm came to Decorah and purchas-
led the Sugar Bowl, then a little
candy and ice cream store next to
the Iver Larsen building, doing only
q small business. Since then he
had steadily developed and increas-
ed the business, constantly widen
ing his circle of patronage, until
now he has the finest institution of
its kind in northeastern Iowa, and
sends its products in radius of
over a hundred miles.
Before he had been in business
many years he was compelled to find
additional space, and year or two
ago purchased the Burdick building
above mentioned, and during the
past season has completely over
hauled and remodeled it, putting 1t
in first class shape.
Entering from Water street is
neat, inviting Office where Miss Con-
stance Sherry has charge of the
books, and takes orders over the
telephone. Here is also a counter
where city customers may call for
ice cream in quantities. At the
rear of this is a room for fruit
juices, extracts, etc., which are job
bed by this concern, and also sys-
tenn of cards which keeps track Of
all the tubs belonging to the COM
pany, and their location at any
given time.
Upstairs is the cone room in
front, neatly furnished with tables
and other equipment, including a
modern gas range, with eleven
burners for making cones, on which
one man can make 200 cones per
hour. In the rear of this is store
room, where car load of salt was
being placed while we were there.
Passing down stairs again we
were shown the ice cream manu-
featuring room. 1t has concrete
floor as has all of the building ex-
cept the front office. Here Is the
big mixer, into which the cream and
other ingredients for making ice
cream are placed This is jacketed
with a solution Of brine for cooling.
From this sufficient quantity to
fll the freezer is drawn into re-
ceptacle, which is also cooling as
the cream is being frozen in Tyson
brine freezer still further below.
The process of freezing is, interest
| ing. On the floor some distance
away is vat of crushed ice,
through which runs continually the
solution of brine, kept in circula-
tion about the mixer, batch tank
and freezer. by rotary pump oper-
ated by electricity. and this freezes
the cream, ice not coming in con-
tact with any of the ice cream con-
tainers, but the brine, kept ice cold
and constantly circulating about the
containers, does the freezing. The
capacity of the freezer Is seventy
gallons per hour. Near by are also
large receptacles in which the cans
of ice cream are packed in ice for
keeping before shipment, and also
cooling room in which raw cream
is kept, the cans being placed In a
vat OF ice water. In busy times
about $50 gallons of pure cream are
consumed per day in this room, be-
ing gathered up through the coun-
try adjacent to Decorah by three
cream wagons operated by the COM
pany, There is also a patent Ice
crushing machine. the ice coming
down from the ice house above and
to the rear on convenient elevator,
Then there is buggy room, har-
ness room and fine barn in the
rear, where everything is as neat
and clean as is possible to keep IT,.
Throughout the whole establishment
one is impressed with the neatness
and sanitary condition, and with the
! lContinued on last pase.).