CHAPTER III 

 CREAMERY CONSTRUCTION 



FLOOR PLAN 



Size of Floor. — The amount of floor space needed depends 

 on the character and volume of business to be conducted and 

 the methods of manufacture. The amount of room required 

 in a plant handling whole milk is somewhat greater than that 

 required for a plant manufacturing the same amount of butter 

 from gathered cream. If cheese or ice cream is to be manufac- 

 tured in connection with butter making, the problem becomes 

 more complex. There is no definite rule by which to figure the 

 amount of space required for manufacturing a definite amount 

 of finished product, as it depends so largely on the method of 

 manufacturing. As an illustration: In the manufacture of but- 

 ter, one plant prefers to pasteurize the cream, another will churn 

 the cream raw. The latter requires less space than the former 

 for doing the same amount of work. Then, again, the kind of 

 machinery installed often makes a noticeable difference, one 

 pasteurizer occupying perhaps twice as much floor space as 

 another of the same capacity. 



It is considered that a floor space 26 feet by 50 feet is 

 sufficient for a gathered-cream factory manufacturing up to 

 500 pounds of butter daily, and a floor space 30 feet by 60 feet 

 for manufacturing from 500 pounds to 1,500 pounds daily. A 

 floor space of 40 feet by 60 feet should be sufficient for manu- 

 facturing from 1,000 pounds to 1,500 pounds of butter and from 

 50 gallons to 100 gallons of ice cream daily. 



Arrangement. — The chief factors in determining a success- 

 ful plan of arrangement are: 



I. Local Conditions. — Arrangement of floor space will be 

 influenced by location with respect to street, alley, or railroad 



24 



