. Packing house and cold storage construction; a general reference work on the planning, construction and equipment of modern American meat packing plants, with special reference to the requirements of the United States government, and a complete treatise on the design of cold storage plants, including refrigeration, insulation and cost data .. . FIG. 55—PLAN OF SMOKE HOUSE. against the cold coming through the roof. When the roofconstruction is of wood, the smoke flues should always besupported on the fireproof ceiling bejlow, otherwise thewoodwork will be exposed to the heat and sparks from t
. Packing house and cold storage construction; a general reference work on the planning, construction and equipment of modern American meat packing plants, with special reference to the requirements of the United States government, and a complete treatise on the design of cold storage plants, including refrigeration, insulation and cost data .. . FIG. 55—PLAN OF SMOKE HOUSE. against the cold coming through the roof. When the roofconstruction is of wood, the smoke flues should always besupported on the fireproof ceiling bejlow, otherwise thewoodwork will be exposed to the heat and sparks from thefire pit. In smoke houses more than three stories in height itis necessary to install heating coils to maintain the requiredtemperature in the upper stories. An improved method of firing smoke houses has latelybeen introduced by the Airoblast Corporation of New York. 84 SMOKE HOUSES This method is patented and has been successfully triedout in Packing House practice. It consists of a gas burnerin the form of a perforated pipe, which is laid on the firingpit floor. By a proper admixture of gas and air heat is pro-duced and easily regulated. A metal hood is placed over 370WE CAPS -•. ms FIG. 56—SECTION A A OF SMOKE HOUSE. the burner so as to deflect the flame downward and ignitethe sawdust on the floor. Air is supplied by a small electricblower placed outside of the flring pit and the piping andcontrol valves for gas and air are conveniently located nearthe thermometer in the door. This method of firing has an advantage over the wood SMOKE HOUSES 85 fire in the ready control of heat and smoke and the easewith which the fires can be started and put out. Themanufacturers claim that less time is required to properlysmoke the meats and that the coloring is better and theshrinkage less.
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License: Licensed
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Keywords: ., bookcentury1900, bookdecade1910, bookidpackinghouse, bookyear1915
