This is an advantage which should not be overlooked. In many factories, however, the pasteurizer and cooler must be used for other purposes than pasteurizing cream for Fig. 69. The Burrell Sanitary Milk Pump taken apart for cleaning. ice cream. In such factories the location of the pasteurizer and cooler will depend upon the importance of the other line of business which requires the use of these machines. Where it becomes necessary to elevate cream to a floor above, the cans may be placed on a conveyor or on an elevator and taken up in that way, or the milk or cream may be emptied into a vat on the main floor and then elevated by means of a pump. There are advantages in both methods. In the first method the pump and piping are dispensed with, but it often requires more lifting and transferring of the cans of cream. If it is necessary to have the wash room on the second floor, also, there is an added advantage to this method since the cans must be brought up any way. The use of a pump and piping makes it possible to do the receiving, sampling, and grading of cream on the main floor with but little handling of the heavy cans of cream. It is also a more rapid method of handling milk and cream. The results obtained by this method are very satisfactory so long as the pump and piping are kept clean by regular washing and sterilizing. The only kind of piping to use for such purposes is the seamless, sanitary piping. This piping should be in such lengths that it will be easy to handle and to keep clean. The batch mixers are best located near the rooms in which the sweet cream is stored. They are frequently located on the floor above the freezers. This is a very convenient arrangement, since it permits the mix to flow to the freezer by gravity. Pumps or compressed air may be used to transfer the mix from the mixers to the freezers. Some such method must be adopted where the mixers and freezers are on the same level. The kettles for preparing the cooked mixtures and for melting gelatin should be somewhere near the batch mixers. The freezers are best arranged in batteries convenient to the hardening rooms so that the work of transferring from the freezers to the hardening rooms can be done rapidly. The hardening rooms may be built with a double vestibule, in order that the ice cream from the freezers can be introduced at one end and the hardened ice cream removed for shipment from the opposite end. Where the hardening rooms are arranged in this way the shipping department is best located at or near the hardening rooms opposite the freezers. The shipping department should be located in such a way that it will be convenient to load the delivery wagons. In connection with this department there must be ample space for the storage of ice, and an ice crusher, and storage space for empty tubs. Beyond these general considerations, the interior arrangement of the factory must be planned according to the local conditions. Improper and inconvenient arrangement of machinery and equipment increase operating expenses. In many instances a slight rearrangement will make it possible to do the same amount of work with less help. Another very important point to keep in mind in planning an ice cream factory is the prospect of future growth. It is not a wise policy to build and equip an up-to-date factory without making some provision for an increase in the volume of business at a future date. The kind and amount of machinery needed for an ice cream factory will depend upon the size of the factory and its location. In ice cream making as in all other manufacturing, improvement in machinery and methods has gone hand in hand with the development and expansion of the industry. Except in the very small plants, the machinery installed should be of the most modern type. Such ma |