Translations:Johs. Eckart Konservenfabrik/9/en

Hence, the production increasingly focused on canned meat. The factory was soon able to proudly call itself "Purveyor to the Royal Bavarian Court". The work at Jakobsplatz 3 is described in a newspaper article dating from 1917: "Long rows of barrels filled with cranberry and raspberry juice were stored in the cellar room with plenty of space to breathe. In the huge kitchen premises, illuminated as bright as day thanks to the high-lying windows, enormous oxen’s legs and juicy pork are processed into canned meat with spicy ingredients. […] According to a new method, the filled cans are closed by a machine with double lock seams and then placed into an autoclave, where they are sterilized with hot steam. The machine room also contains machines that process the huge amounts of fruit and vegetables for preservation. The airy and dry storerooms for the supplies are located on the factory’s upper floors. The floors are linked by an elevator." By around 1900, approximately 20 to 25 people worked in the canning factory, producing, on average, 4,500 kilograms of cans per day. The working hours were stated in the work regulations: from 7 am to 12 am (with a half-hour break at 9.30 am) and from 1 pm to 6 pm (break from 3.30 pm to 4 pm). On Saturdays, the female staff finished work at 5.30 pm.