. 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 . ed packing plant witha capacity of 1,000 to 2,000 hogs per week. This building is laid out alongthe same lines as the one shown under illustration A, except that it ison a smaller scale, and the office is in the building. , I I I Ir . - i -L J i I u _L-_l__i _-J ^ ??? 1 n ^ A B C 1 i. — ^_ CD [lA i D—
. 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 . ed packing plant witha capacity of 1,000 to 2,000 hogs per week. This building is laid out alongthe same lines as the one shown under illustration A, except that it ison a smaller scale, and the office is in the building. , I I I Ir . - i -L J i I u _L-_l__i _-J ^ ??? 1 n ^ A B C 1 i. — ^_ CD [lA i D—Medium-Sized Plant, Compactly Laid O UT Illustration E contains a slaughtering plant adapted for either cattleor hogs, and where there is no manufacturing done. It is located inan eastern city, and the products are quickly disposed of. The pens arevery conveniently located between the railroad tracks, and E illustratesthe holding pens, where the animals are led into building B by way ofan outside chute. This is the slaughtering floor. Building A repre-sents the coolers. D is the tankhouse. F is the powerhouse. C containsthe elevators used to elevate the by-products up to the tank-charging floor. 1 T~ T 1 - m ._ T~ ? ? A| 1 JB o E F - - - i D o ~^ ~^ ~ 1 L—L. .1. 0 ~1 . J. E—Killing Plant, Where No Manufacturing Is Done It can readily be seen from the foregoing illustrations that the designof a packing plant must be judged by the conditions it has to meet. Great progress has been made during recent years in sanitation, due tomodern methods and to the regulations of the United States Departmentof Agriculture, which have helped a great deal to bring packinghousereputation to a high standard so that American packinghouse practiceis now considered the most sanitary and up-to-date in the world. 200 THE PACKERS ENCYCLOPEDIA PACKINGHOUSE REFRIGERATION No attempt will be made here to enter into all the technical details ofmechanical refrigeration, but to cover the subject in a g
Size: 1862px × 1342px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
