OCR Interpretation

Harrisburg telegraph. [volume] (Harrisburg, Pa.) 1879-1948, March 18, 1916, Image 17

Image and text provided by Penn State University Libraries; University Park, PA

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn85038411/1916-03-18/ed-1/seq-17/

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| Installed For the New Standard Bakery at Harrisburg I
The word Standard' occupies a position unique in the English language. Webster's dictionary says Stand
ard means model, by which others are compared or measured." The Standard Oven is the
S lANDAKD OVEN, because it is built in accordance with the definition given by Webster. I
all :ti " K ' ' TVr •• .
Standard Ovens in the New Standard Bakery, Harrisburg, Pa.
STANDARD Ovens are extensively used where heavy baking of the better quality is the rule, and will bake perfectly any kind of
bread, rolls pies, cakes cookies, etc uniformly fine in quality. The Standard system of applying heat to the baking chamber
makes each loaf bake evenly and gives that thin, crispy crust that adds so much to the quality and flavor. These are some of the ■
reasons why standard Ovens are used in the largest and most progressive bakeries in the country.
I Standard Oven Company I
, I 1835 Oliver Building Pittsburgh, Pa. I
Here is shown the Humidifier, an enclosed room which contains apparatus for controlling the atmosphere pres
sure in the room above by thermostatic control, keeping It always at an even temperature. aimospnere pros
i ■■
Orange, X. J., Feb. 18.—"Grown ,
w omen are going about in the present
•styles looking like little girls. Amer- (
loan women show no originality in
dress. They all follow the dictates
<>f fashion blindly, whether the dress
in vogue is becoming to them or not."
This epitome on feminine attire
„ was given by llrs. Thomas A. Edison,
' wife of the wizard of Menlo Parle. It
<ame immediately upon the efforts of
•Mrs. Edison and other clubwomen of
«'range to light the extreme in dress.
Asked her opinion of the present
j-'>le of evening gowns, she replied:
"Anything that is indecent is un- :
necessary. Such gowns are not beau-1
tiful: they detract from that which is
"1 am sure that men do not like
them. Men like to see things of j
beauty, and nothing is more beautiful j
ihan a woman becomingly and sens
ibly dressed." I
Reverting to street dress, she said: j
"It is unbusinesslike for women to !
(to about dressed like little Birls. Xo
dress should be more than four !
inches from the ground, though three!
inches would be better. I am not
against low cut dresses, so long as
they are within reason.
"The trouble with American women '
is that they show no originality. They j
■ill dress alike, and look alike. They 1
take a model and all follow it blindly,' l
whether it becomes them or not.
"There is plenty of scope within the
lines T have mentioned for women to j
use their judgment and originality in'
I designing or ordering their gowns."
Mrs. Edison was shown the report
of the announcement made by the
American Importers" Association. This
declared that the advance notices of
fashion decreed that "skirts will hang
j about 15 inches above the ground."
"It is disgusting," she declared.
"It is to restore originality in dress
within the limits of respectability and
beauty that we sent out the note in
connection with the Women's Club of
Orange Ball. I am glad to say that
; th» young girls are co-operating with
us splendidly."
(Con tinned fioui Page 2 This Section)
; doors, thus insuring against fire travel- !
The floors throughout the manu-1
| facturing portion of the building are
I of maple laid on chestnut sleepers em- !
[ bedded in cinder fill, on top of the re- !
inforced concrete floor construction, i
This wood floor does not destroy the
fireproof qualities of the building and
gives the workmen a comfortable
i floor to stand on.
The basement and third floor of the ■
building are utilized for the storage
jof flour, surplus stock going to the ,
former. The large flour storage bins
i are located on the third floor, and are I
'fed by a screw conveyor which is di-J
irectly connected with the blenders.
On the second floor, just below the
i storage bins is located the flour scales,
'j which receives the flour through a
chute from the storage bins. As the
i baker requires flour he indicates the
desired weight on the scales and op
erates a lever when the desired
i amount of flour is deposited on the
i scales, a gate at the bottom of the!
', latter opens and the flour runs through '
; an aperture into the mixing machines.
The water scales, one of which is
placed between each set of flour scales,
i also operates automatically on the
same principle as the flour weighing
The working platform back of the
mixing machines in the mixing and
dough room is of concrete with a
finished sanitary composition floor
pitched to a drain at the center so
that the floor can be washed with a;
hose at any time.
A feature of the mixing and dough 1
I room is the humidifying system in
stalled by E. H. Vitalius, of Detroit,
Mich. This washes and heats the air
and insures the proper degree of in
tensity. By this means a constant
| supply of fresh air is forced into the
I mixing room, providing an entire
change of air every few minutes.
The proofing outfit is located on the
ceiling of the mixing and dough room
so that the dough is proofed under
I the same condition as mixed.
On the first floor, directly under the,
dough room, is the making-up room l
which contains the dividing machine, j
rounder and moulding machine. The
J divider feeds the rounder and a con- I
, veyor takes the dough from the round- :
cr to the proofing machine on the t
ceiling of the mixing and dough room !
iof the second floor, where the da-'
i sired proof is obtained and the dough
returns to the moulding machine on
j the first floor.
I The dough is taken from the mould
ing machine on racks through the
i steam closets to the ovens. The oven 1
I room is adjacent to the making-up
| room and contains a battery of six
I ovens. Conveyors will run in front
| of the ovens and take the bread as it
iis baked to the shipping room. The
j shipping room is equipped with cool
; ins; tables which receive the bread
, from the conveyors. Alongside of
HH Eg]
I i
I 1
PI ~ _ m
1 '" 1 1
1 1
I |
m A FTER a thorough test and careful
| **■ comparison with other makes of pans
1 mi H
1 Shock Absorber Bread Pans 1
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1 i
won out, as usual, on their merits, and were •
adopted by the Standard Baking Company j|j
for their new bakery. [ '
1 1
Go into any progressive bakery, look over
|] their equipment, and you'll find Lockwood
8 P ans - Pi
1 ' B
|jj Shock Absorber Bread Pans are made
1 only by 8
g ss
The Lockwood Manufacturing
| Company, Cincinnati 1
1 i
ffl i
I . 1
i the shipping room is the truck space
where the automobiles back up to the
platform and receive the goods
through doors which side up in two
j parts, the doors being arranged in this
way so that in loading in cold weather
only a part of the opening will be
utilized, thus keeping the coid air
from getting into the workroom.
The cake department of the plant
is located on the second floor, and
has refrigerators, stock room, mixing
room and oven room. The elevator
connects this department with the
shipping department on the first floor
and the flour storage of the third floor.
The locker rooms, toilet and shower
rooms and lunch room are located
on this floor and are central to the
various departments of the plant.
The general offices are also locat
ed on the second floor, and are com
posed of salesmen's counting room,
general office, private office, tiling
room, waiting room, dressing rooms,
etc. The woodwork of the office par
titions are of stained chestnut with
a solid panel wainscot about four feet
high and glass above finished at the
ceiling with moulded cornice.
in the basement is found the boiler
room, with boilers which supply the
high pressure steam and heat for the
entire building. The refrigerating plant
is also located in the basement and
supplies the refrigeration of the cold
storage rooms of the second floor. A
pump is located in the basement to
pump water from an artesian well to
the air conditioning apparatus on the
third floor and to supply the water
used in baking.

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