. 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 .. . KILLING FLOORS 55 The sticking rails are 56 feet long with a three-footincline from the wheel to the scalding tub. The rails areone and one-half inches in diameter and are fastened withcast-iron hangers to 10xl4-inch yehow pine timbers. Theseare suspe
. 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 .. . KILLING FLOORS 55 The sticking rails are 56 feet long with a three-footincline from the wheel to the scalding tub. The rails areone and one-half inches in diameter and are fastened withcast-iron hangers to 10xl4-inch yehow pine timbers. Theseare suspended from the concrete roof with one and one-quarter-inch rods on eight-foot centers. The floor of thesticking pen is divided by a concrete curb into two sepa-rately drained sections, one for blood and one for blood is piped to the receiver in the tank house. At the end of the sticking rail there is built a drop-off. FIG. 38—HOG SCRAPER—HORIZONTAL, BEATER TYPE. gallery alDOve the scalding tub, where the shackles arereturned to the pen as soon as the hogs are dropped off therail. \ The scalding tub is built of reinforced concrete and isplaced so that the top of the tub will come eight feet eleveninches above the floor. This height is determined by thetype of scraper to be used. In this instance, the scraperwas an AUbright-Nell vertical machine of the beater type(Fig. 38). The size of the scalding tub is: Length, fortyfeet; width, five feet nine inches inside, and the depth is 56 KILLING FLOORS three feet six inches. On each side of the tub is a plankwalli for the use of the scalders. When the hog is properly scalded it is picked up bythe conveyor in the scraping machine and passed througha series of revolving beaters. The clean hogs are droppedfrom the conveyor at the delivery end of the machine ontothe scraping bench. This is 28 feet long and four feet wide,with a moving top, supported on galv
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Keywords: ., bookcentury1900, bookdecade1910, bookidpackinghouse, bookyear1915
