Peanuts arrived at the plant shelled but raw. They were loaded on a huge belt and sent through a continuous roaster. After roasting, they went through a battery of Bauer blanchers which knocked off the skins. They then went through Bauer peanut mills for a rough grind. At that point, they were a coarse paste which was then fed into Urschel Comitrols for the final grind. The smooth paste that came out of the Comitrols was mixed with oil and salt (or other seasonings, depending on the flavor being made). If the peanut butter was to be crunchy style, ground peanuts were added in at this point. It was then sent through Votators to cool. The plant foreman told me the Votators were the real key to making peanut butter that does not separate. (I have heard different opinions on that, but that is what he told me.)
It then went to packaging. It was filled with piston fillers capped with Capem multi-headed cappers and labeled with old fashioned Meyer Labelers.
They told me that operation was moving down to Georgia to be closer to the peanut farms. It had become to expensive to produce it in Chicago.