Then the second problem, if you want to make one, is to get that temperature standard in all places. I know one man who made one of these machines and put four fans in at different places, and when he closed it up and got it to working, the center of his machine was still cold, because your hot air acts differently from free air. We put at the bottom a shelf with a tube in it and a big fan in the middle. The air is drawn down from the top here, driven through there, hits some baffles and comes across each belt. In that way it works.
Now, if you want, any of you, to get the details of the pasteurizer you could write to Mr. Erickson, College of Forestry, University of Washington, Seattle 5, and he who designed it would be very glad, I believe, to help with your problems, or you could write up to our Agricultural Engineering department, and they would do the same.
I will tell you this, that after we drew up the plans, I took the plans to several manufacturers, and the cheapest bid I got was $5,000 to make it. We made it ourselves for a little less than $1,200 not counting labor. Not that they would have made that much profit, but I tell you that to show you it's a rather inexpensive machine. On the other hand, you can save considerable money by getting it made up yourselves.
I am going to stop with the thing there. If there are a few questions that you wish to ask, I will try to answer.
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A Member: What is the name of the bacteria you are killing?
Mr. Pease: Bacillus coli, that's the chief bacteria, and the others that cause the damage are similar to that, and they are always spread by the rats or the mice.
A Member: Do the kernels properly pasteurized show any brownness of kernel?
Mr. Pease: No, they are identical with an unpasteurized kernel at that temperature.
Mr. Korn: I buy kernels at the plant in Nashville, and some of them have been toasted.