A MODERN BAKEHOUSE.

Taranaki Daily News, 26 March 1918, Page 6

A MODERN BAKEHOUSE.

MAY AND ARROAYSMITH'S NEW PREMISES. AA 7 hat is perhaps one of the most modern and complete bakehouse premises in the Dominion has just been finished for Messrs. May and Arrowsmith, at the rear of their shop and tea rooms in Devon Street. The bakehouse, which has been built in concrete, is a three-storied structure, and is equipped with every modern device known to the trade. The top storey is the store room, and is capable of holding from 200 to 300 tons of flour. Two large hoppers have been constructed, each capable of holding twelve sacks of flour, and from these the two dough machines, which are fixed immediately under the hoppers, aro kept supplied with flour. There is also on the top flour a small hopper or chute, by means of which flour is sent down to the table on the ground floor for making small goods. On the second floor, as the dough is mixed in the machines, it is automatically turned out into large movable troughs, in which it is set, being covered the while by large canvas cloths. The conditions under which the men work are about as near ideal as could be, and they are also provided with a bathroom, with hot and cold water, and a dressing room. On the ground floor the most interesting sections of the work are done. Here the dough is received from the floor above, and passed through a large dividing machine, from which it is sent on to the moulder, and fed into the tins, which are then placed in the proovers, which consist of large trolleys, containing a series of shelves, capable of holding some dozens of loaves. These proovers are built on small runners, and can be easily wheeled to the oven doors, where the bread is taken from them and placed in the ovens. On the same floor are the tables, and also the four machines, for mixing and making small goods, sponges, cakes, etc. Sugar, sultanas and flour for these goods are all brought direct to the mixing tables by means of chutes from the store room. The bakehouse contains five large ovens, each capable of holding 480 loaves. At the rear end of the bakehouse, just outside the back door, is a concrete platform, li)ft by Cft., specially constructed and used solely. for the purpose of eggbreaking, and when it is stated that sometimes as many as three large barrels of eggs are used in one day, it will be readily imagined that the provision is an absolute necessity. All the machinery of the place is electrically driven, two 10-h.p. motors being installed for the purpose. The cellar has been reserved as a cool store, and contains five vats for preserved eggs, with a capacity for about 9000 dozen; space for storing butter and meats, and also a space for the ice cream making, equipped with icebreaker and all accessories. A large boiler has been installed over the ovens, ca[iable of holding probably 100 gallons, and an abundant supply of hot water is always available for washing down and cleaning purposes. The loading yard has been well arranged, and all the loading is done under cover. The space between the bakehouse and the tea rooms is being laid out with a view to providing aj lawn on which to serve afternoon tea, and it is. hoped to have this ready for next summer. A rock fountain has been built in the centre, and it is proposed to grow an awning of creepers over the lawn, to which an entrance will be made 'through the rear wall of the ground floor refreshment room. The whole project is a distinct improvement to the town, and is really in keeping with centres of business of much large proportions than New Plymouth. The premises are to be thrown open for public inspection tomorrow.