. 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 .. . he Government recommends that the scalding tuband scraper be placed within a separate inclosure, so asto keep the steam away from the hog dressing floor. Mechanical ventilation is generally installed in largerkilling floors and the air is heated, duri
. 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 .. . he Government recommends that the scalding tuband scraper be placed within a separate inclosure, so asto keep the steam away from the hog dressing floor. Mechanical ventilation is generally installed in largerkilling floors and the air is heated, during cold weather,before it is delivered to the ventilating ducts. This will mosteffectively remove all steam and vapors and will greatlyimprove conditions on the killing floor. Hog Cutting Room In Figure 39 is illustrated the arrangement of a hogcutting room with a capacity of 600 hogs. These are brought in on the rail from the adjoiningcooler and elevated by the inchned conveyor to the movingcutting table, where the hams are cut off. These are KILLING FLOORS 57 thrown onto the ham table and trimmed and afterwardsdropped through an opening in the floor to the curing cellarbelow. The remainder of the hog is carried to the chop-ping block and there cut up; the shoulders and sides slideon inclined chutes to tables on the floor, where they are. FIG. 39—PLAN OF HOG CUTTING* ROOM. made into their respective cuts, which are dropped to thecuring cellar below. An overhead rail is placed alongsideall tables for hanging off fresh pork cuts, which are runinto the sales cooler. The equipment includes a head splitter, belly rollerand back fat skinner, which are operated from a counter- 58 KILLING FLOORS shaft on the ceiling, driven by a 5-H. P. motor. The hogconveyor and cutting tables are driven by another 5-H. hung from the ceiling. The cutting room is insulated with four inches of corkand all windows are made with a double thickness of room is not refrigerated except by
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Keywords: ., bookcentury1900, bookdecade1910, bookidpackinghouse, bookyear1915
