| PAGE |
| Fig. 1. |
—Refrigerator room for storing cream and milk in a large ice-cream
plant. (Courtesy of Wheat’s Ice Cream Co., Buffalo, N. Y.) |
12 |
| Fig. 2. |
—Filters from sediment tests showing the amount of dirt in different
samples of milk. These are the grades made by the New York City Board of Health |
18 |
| Fig. 3. |
—Sharples milk clarifier |
22 |
| Fig. 4. |
—De Laval milk clarifier, turbine drive |
22 |
| Fig. 5. |
—View of modern condensory showing hot wells, vacuum pan, vacuum
pump and cooling tanks. (Courtesy of Wheat’s Ice Cream Co., Buffalo, N. Y.) |
26 |
| Fig. 6. |
—Fruit storage in large ice-cream plant. (Courtesy of Wheat’s
Ice Cream Co., Buffalo, N. Y.) |
51 |
| Fig. 7. |
—Steam jacketed kettle for heating gelatine |
53 |
| Fig. 8. |
—Hand freezer with tub and can cut away showing ice and salt mixture
and beaters and scrapers in the can |
82 |
| Fig. 9. |
—Hand freezer with fly wheel, using salt and ice mixture for freezing.
The capacity of this freezer is five gallons |
82 |
| Fig. 10. |
—Power driven tub and can freezer using a salt and ice mixture. The
can, dasher and gears are shown removed |
82 |
| Fig. 11. |
—Horizontal brine freezer attached to a salt and ice brine box. The
pump is behind the box |
83 |
| Fig. 12. |
—Vertical belt driven brine freezer connected to ice and salt brine
box. (Courtesy of Emery Thompson Machine and Supply Co., New York City.) |
84 |
| Fig. 13. |
—Perfection brine freezer, direct motor drive. (Courtesy of J. G.
Cherry Co., Cedar Rapids, Iowa.) |
85 |
| Fig. 14. |
—Progress vertical belt drive brine freezer. (Courtesy of Davis
Watkins Dairymen’s Manufacturing Co., Chicago, Ill.) |
86 |
| Fig. 15. |
—Emery Thompson vertical direct motor drive brine freezer. (Courtesy
of Emery Thompson Machine and Supply Co., New York City.) |
87 |
| Fig. 16. |
—Fort Atkinson belt drive brine freezer. (Courtesy of Creamery
Package Manufacturing Co., New York City.) |
88 |
| Fig. 17. |
—Disc brine freezer either continuous or batch. (Courtesy of
Creamery Package Manufacturing Co., New York City.) |
89 |
| Fig. 18. |
—Side view of disc freezer shown in Fig. 17, showing brine tank and
pump. (Courtesy of Creamery Package Manufacturing Company, New York City.) |
89 |
| Fig. 19. |
—Freezing discs of freezer shown in Figs. 17 and 18. The scrapers
for removing the frozen ice-cream from the discs and the screw to force it out of the delivery spout are shown. (Courtesy of Creamery Package
Manufacturing Co., New York City.) |
90 |
| Fig. 20. |
—A pasteurizer or ripener used as an ice-cream mixer. Strips are
attached to the coils to prevent the settling of the sugar on the bottom |
90 |
| Fig. 21. |
—Minnetonna starter can or ice-cream mixer. (Courtesy of Davis-Watkins
Dairymen’s Manufacturing Co., Chicago, Ill.) |
91 |
| Fig. 22. |
—Alaska ice-cream mixer. The side is cut away showing the coils and
insulation. The mechanical agitator is seen at the bottom. The cover fits air tight so that by means of an air pump and air pressure the mix may be forced to the freezer. (Courtesy of Creamery Package Manufacturing Co., New York City.) |
92 |
| Fig. 23. |
—Wizard ice-cream mixer. (Courtesy of Creamery Package Manufacturing
Co., New York City.) |
92 |
| Fig. 24. |
—Emery Thompson ice-cream mixer. (Courtesy of Emery Thompson
Machine and Supply Co., New York City.) |
92 |
| Fig. 25. |
—Two types of ice-cream packing-cans |
93 |
| Fig. 26. |
—Ice spud |
94 |
| Fig. 27. |
—Ice cracker |
94 |
| Fig. 28. |
—Perforated ice shovel |
94 |
| Fig. 29. |
—Ice crusher with tight and loose pulley for mechanical power.
The teeth or picks on the drum may be seen |
94 |
| Fig. 30. |
—The perfection ice cream can washer and sterilizer. (Courtesy of
J. G. Cherry Co., Cedar Rapids, Iowa.) |
94 |
| Fig. 31. |
—Fort Atkinson ice-cream can washer and sterilizer. (Courtesy of
Creamery Package Manufacturing Co., New York City.) |
95 |
| Fig. 32. |
—De Laval centrifugal emulsor. (Courtesy of De Laval Separator
Co., New York City.) |
95 |
| Fig. 33. |
—Perfection cream maker and emulsifier. (Courtesy of J. G.
Cherry Co., Cedar Rapids, Iowa.) |
96 |
| Fig. 34. |
—Progress homogenizer. (Courtesy of Davis-Watkins Dairymen’s
Manufacturing Co., Jersey City, N. J.) |
97 |
| Fig. 35. |
—Gaulin homogenizer. (Courtesy of Creamery Package Manufacturing Co., New York City.) |
98 |
| Fig. 36. |
—Sharples centrifugal emulsor. (Courtesy of Sharples Separator Co., West Chester, Pa.) |
99 |
| Fig. 37. |
—Hand ice-saw |
106 |
| Fig. 38. |
—Ice-plow with marker |
106 |
| Fig. 39. |
—Splitting fork |
107 |
| Fig. 40. |
—Approximate temperatures obtained with different proportions of ice and salt |
108 |
| Fig. 41. |
—Refrigeration available with different percentages of salt |
109 |
| Fig. 42. |
—Diagram showing relation of heat to temperature |
113 |
| Fig. 43. |
—Simplest compression system of
refrigeration |
116 |
| Fig. 44. |
—Compression system of refrigeration in which the flow
of liquid is regulated by expansion valve and the liquid changes to a gas in the coil of pipe thereby cooling the brine. The gas then
passes off into the atmosphere |
117 |
| Fig. 45. |
—Complete system of direct expansion refrigerating system |
118 |
| Fig. 46. |
—Combination of direct expansion and brine storage tanks. This is
the same system as shown in Fig. 45 with the brine tank (T) added in the refrigerator |
120 |
| Fig. 47. |
—Arrangement where it is desired to use cold brine for cooling
in some machine such as an ice-cream freezer. This is the same refrigerating system as shown in Figs. 45 and 46 |
121 |
| Fig. 48. |
—Diagram of the Vogt absorption refrigerating machine, showing
pipe connections and directions in which the liquids and gases travel throughout the entire system. (Courtesy of Henry Vogt Machine Co.,
Louisville, Kentucky.) |
123 |
| Fig. 49. |
—General arrangement of double pipe absorption refrigerating machine,
showing the connections and the direction in which the liquids and gases flow. (Courtesy of York Manufacturing Company, York, Pa.) |
124 |
| Fig. 50. |
—General arrangement of atmosphere absorption machine showing
the connections and the direction in which the liquids and gases flow. (Courtesy of York Manufacturing Company, York, Pa.) |
126 |
| Fig. 51. |
—Mixing room in large ice-cream plant. (Courtesy of Wheat’s Ice Cream
Company, Buffalo, N. Y.) |
132 |
| Fig. 52. |
—Battery of freezers in a large ice-cream plant.
(Courtesy of Chapin-Sacks Manufacturing Co., Washington, D. C.) |
135 |
| Fig. 53. |
—Different styles of transfer ladles or scoops |
146 |
| Fig. 54. |
—Plank box for hardening ice-cream in a salt and ice mixture.
The cans are placed in perforated cylinders so that the cans may be changed and the ice will not fall in and fill the
space |
147 |
| Fig. 55. |
—Still-air hardening-room showing evaporating coils forming
shelves on which the pack-cans of ice-cream are placed to harden. Other evaporating coils may be seen on the sides and ceiling. (Courtesy of
Brunswick Refrigerating Co., New Brunswick, N. J.) |
150 |
| Fig. 56. |
—Forced air hardening-room. (Courtesy of Chapin-Sacks Manufacturing
Co., Washington, D. C.) |
152 |
| Fig. 57. |
—Brick ice-cream trowels. Straight and bent handles |
158 |
| Fig. 58. |
—Quart and sectional brick molds. The sectional bricks hold several quarts |
159 |
| Fig. 59. |
—Brick hardening-room. (Courtesy of Chapin-Sacks Manufacturing Co.,
Washington, D. C.) |
160 |
| Fig. 60. |
—Center mold and examples |
161 |
| Fig. 61. |
—Individual ice-cream molds and ice cave for packing molds |
161 |
| Fig. 62. |
—Babcock milk pipette |
185 |
| Fig. 63. |
—Babcock whole milk test-bottle |
186 |
| Fig. 64. |
—Acid measure for Babcock test |
187 |
| Fig. 65. |
—Diagram showing the motion and position of a test-bottle
while mixing the milk and the acid |
188 |
| Fig. 66. |
—Hand and power centrifuges |
189 |
| Fig. 67. |
—Proper way to read the percentage of fat in a Babcock whole milk test-bottle |
191 |
| Fig. 68. |
—Babcock cream test-bottles |
193 |
| Fig. 69. |
—Method of reading the percentage of fat in a Babcock cream test-bottle |
195 |
| Fig. 70. |
—Skimmed-milk test-bottle |
196 |
| Fig. 71. |
—Quevenne lactometer |
199 |
| Fig. 72. |
—Board of Health lactometer |
200 |
| Fig. 73. |
—Nafis acid test |
201 |
| Fig. 74. |
—Apparatus for testing ice-cream over-run by the Benkendorf method |
213 |
| Fig. 75. |
—Mojonnier tester for fat and total
solids |
217 |
| Fig. 76. |
—Mojonnier over-run tester |
241 |
| Fig. 77. |
—Ice-cream packing tubs |
252 |
| Fig. 78. |
—Auto delivery truck for ice-cream |
253 |
| Fig. 79. |
—Ice-cream cabinet with side cut away showing insulation
and perforated cylinders on which the pack-cans of ice-cream set |
254 |
| Fig. 80. |
—Different styles of ice-cream dishes |
255 |
| Fig. 81. |
—Shipping platform and office of shipping clerk in a large
ice-cream plant. (Courtesy of Wheat’s Ice Cream Co., Buffalo, N. Y.) |
261 |
| Fig. 82. |
—Revolving door used for putting the ice-cream into the hardening-room |
263 |
| Fig. 83. |
—Plan of a small ice-cream plant |
273 |
| Fig. 84. |
—Basement plan of large ice-cream plant |
274 |
| Fig. 85. |
—First floor plan of plant shown in Fig. 84 |
275 |
| Fig. 86. |
—Second floor plan of plant shown in Figs. 84 and 85 |
275 |
| Fig. 87. |
—A loading platform in a large ice-cream plant. (Courtesy of
Chapin-Sacks Manufacturing Co., Washington, D. C.) |
276 |
| Fig. 88. |
—The value of skylights is shown by the well-lighted freezing-room,
considerable floor space above being sacrificed for this purpose. (Courtesy of Wheat’s Ice Cream Co., Buffalo, N. Y.) |
277 |
