Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1923-06-20
T. f. p. co. ICE-CREAM.
New Ellsworth Factory Now Rum
niny-An Up-tO-Date Plant.

made ice-cream The new ice-cream
factory of the Thorsen Farms Pro-
ducts Co. started up Thursday, and
: in the evening Mr.. Thorsen sent to
every dealer on Main street liberal
supply of ice-cream for free distribu-
ton He also sent can of the ice
cream to Lygonia lodge, F. and A.
NJ, which was having big meeting
on past-masters' night. Many people
also visited the factory during the
evening, and there, too, ice-cream
was free.
The factory is now running regu-
larry, and the T. F. P Co. ice-crear
is pretty generally dispensed by local
dealers, and some out-oftown GUS
toners are being supplied. The
factory is being run temporarily by
William b. Rorison, engineer of the
Brunswick Kroeschell Co. of Bruins
wick, N j., which installed the
plant. Mr.. Rorison has seen the
work through from the beginning,
making the plans for the building and
machinery, and is now putting the
! plant on proper running basis
Frank J. Feaster, construction en-
gineer for the same company, in
Stall6Q Ine lldCUlueIy.
Washburn Wright, manager for
the Thorsen Farms Products Co.,
, adds the management of the ice
cream plant to his duties as manager
of the companys stores. William l..
Bryant of New York, who will
remain as superintendent of the
plant, is also on duty. Mr.. Bryant's
: middle name ought to be cleanliness,
for when he isn't doing anything
else, he is cleaning something.
Cleanliness and sanitation are to be
the watchwords of the factory, both
within and without the building.
The building was built and finished
, with these objects always in view.
and it was for the same purpose that
Mr.. Thorsen purchased considerable
of the surrounding property, had
unsightly buildings removed, and
when grading is completed, will have
all except the necessary space for
driveways and storage buildings
seeded to grass.
The factory is an interesting place
to visit. Everyone is familiar with
/ the home method of making and
! freezing ice-cream, but making ice
cream by the wholesale, on scientific
principles, is an entirely different
proposition. The Thorsen factory is
equipped with a mechanical re-
frigerating plant, the most modern
method, and the point reached by
most ice-cream factories by a slow
growth from the old saltandice
method. The Thorsen factory skips
all that, and starts with an equip
ment equal to the best of them.
The process of manufacture is in
teresting. After the cream or milk
product that enters into the ice
cream has been properly proper
toned by weight and percentage, it
goes into the first vat, where it is
held for one-half hour at tenn
perature of lao degrees. This
pasteuriZes it. From here it is
pumped through a Viscolizer, to the
cooler.
The purpose of the Viscolizer is to
separate all the fats into infinitesi
mally small particles and thoroughly
incorporate them in the whole. This
is accomplished by passing the
cream through a scientifically de-
signed valve, under 2,400 pounds
hydraulic pressure. So thoroughly
does this machine do it's work. that it
would be possible, by passing oil and
water through it, to reduce them to
would be possible, by passing oil and
thoroughly that they could not again
be separated except by chemical
means. The purpose of the Wis
collier in making ice-cream is to give
it that velvety smoothness so much
sought in the finished product.
There is no suspicion of lumpiness
or granulation i'll the Thorsen ice
cream.
From the Viscolizer, the cream
passes very rapidly through the
cooler and into the second vat,
where it is held at temperature of
from 40 to 4 5 degrees for twenty
four hours, to age, and give the ice
cream smoothness and mellowness.
1t is then ready for the freezer, to
which it is carried by measure.
The freezer" of an ice-cream
factory of this type is really
misnomer The ice-cream is not
frozen in it, though it operates at
temperature of zero, or below. In
this freezer" the favoring is
added--be it in syrup form, or fruit
or nuts-and the cream is concealed.
A batch" of ten gallons is turned
out every fifteen minutes. The cream
flows from the freezer like ribbon
into the packers or cans of five gal
Ions each, and goes Immediately into
the hardening room, maintained at
a temperature of zero, where it re
mains for from six to twelve hours
for proper hardening, Then the
cream is ready for shipment, the
cans being packed with ice in the
familiar tubs-and this is the first
, place that ice enters upon the scene
in the entire process. Not a parti-
Gle of ice is used in the making of
the ice-cream. The factory will also
mold ice-cream into BRICKS for
sale through local dealers for home
use.
The cooling plant is the Brunswick
ammonia compression refrigeration
system, brine being circulated