. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . LOOD COOKER 31 USM TAT KS a V P?E>5 TffACK-v CAR EW^PORATORIQ 0 iff DRYER M M ^ dzr. Elevation of a Typical Tank House Chapter IV—INEDIBLE BY-PKODUCTS INEDIBLE TANK HOUSE The inedible tank house is not only one of the most interesting andvital parts of a packing plant, but it is one department whic
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . LOOD COOKER 31 USM TAT KS a V P?E>5 TffACK-v CAR EW^PORATORIQ 0 iff DRYER M M ^ dzr. Elevation of a Typical Tank House Chapter IV—INEDIBLE BY-PKODUCTS INEDIBLE TANK HOUSE The inedible tank house is not only one of the most interesting andvital parts of a packing plant, but it is one department which is frequentlyneglected. Equipment—The tanks are made in various sizes, ranging from 4to 6 feet in diameter, depending upon the size of the packing with cone-shaped bottom, equipped with 8 or 10 inch gate valves, isthe standard construction. The direct steam inlet should be just abovethe gate valve in the bottom of the tank, some packers preferring to havethree or four small inlets instead of one large one. At the top ofthe tank the piping is arranged so that steam may be constantly ejectedinto the exhaust line through a check valve which is weighted; alsoit is equipped so that the steam may be discharged direct when blow-ing off the tank. The other equipment consists of a slush box, or receptacle beneaththe tank, to receive the remaining tankage and tank wa
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Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
