The connection between the two items is the dough from our monastery bakery!
The large machine is a mixer for batches of dough that begin with 50 pounds of flour! The fresh dough from this near century old machine is enough to make 100 loaves of bread with enough left over for buns and sweet rolls too. The 'jaw' on the front opening is opened and closed by the handled wheel on the far left on the photo. The black knob determines the mixing speed and even the temperature (which is gauged with a thermometer on the front). More flour, water, sugar, etc. could be added via the odd globe with a hold cut out on the top of the machine. How is it still in use after so many years? It is cared for with respect not only for its use but also for whomever may need it next; it is cleaned, washed, and greased after each use. This follows the recommendation of the Rule; "Let him (the cellarer) regard all the utensils of the monastery and its whole property as if they were the sacred vessels of the altar. Let him not think that he may neglect anything" chapter 31.
The other mystery item is a roller for cutting dozens of buns at one time! We simply make a 'snake' of the dough to whatever size you would like the buns and then we roll the cutter over it quickly cutting at least a dozen buns which are then rolled into shape by hand. While this particular cutter may be 'new', the predecessor was around for a few decades preforming the same task. 
The outcome of these simple monastery tools, while a mystery to most, offer wonderful results to all the sisters, friends, retreatants, and family who come to our door. The bakery was one of the first works for many in the monastery during their novitiate and remains one of the favorite. The sounds, smells, and feel of the dough have a much loved place in our hearts.
Blessings,
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