. 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 .. . gs for sausage-meats and lard refining aredropped to the trimming room on the floor below. On the third floor is located the offal freezer andsausage cooler and a large curing room for dry salt meats. The second floor is used for freezer storage and f
. 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 .. . gs for sausage-meats and lard refining aredropped to the trimming room on the floor below. On the third floor is located the offal freezer andsausage cooler and a large curing room for dry salt meats. The second floor is used for freezer storage and for drysalt meat curing. The first floor is used in part for storage of lard, sweetpickle meat curing vats and as a shipping room. The cellaris used entirely for sweet pickle meat curing. Salt storage is provided under the loading platformwhere salt can be dumped directly from cars into Building This is four stories high with cellar. The top floor isone large, open room, well ventilated, and fitted up withrails for hanging smoked meats and sausage before theyare packed and boxed for shipment. The third floor is used for sausage manufacturing andlard refining. The location is convenient to the sausagecooler, smoke house and trimming rooms in the adjoiningbuilding. The prime steam lard is pumped over from thetank i
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Keywords: ., bookcentury1900, bookdecade1910, bookidpackinghouse, bookyear1915
