Smoker
Overall rating: (N/A)
|
Controls battery of smoke chambers in which meats, such as
bacon, hams, meat loaf, sausage, shoulders, and wieners are
cooked and cured: Loads racks and cages, suspended from overhead
conveyor, with meat products and filled molds, and pushes racks
into smokehouse for cooking and curing. Shovels sawdust into
hopper of smoker and lights burner to igntie sawdust.
Starts
electric blower to admit air and blow smoke into curing
chambers. Observes gauges, turns staem valves, and adjusts
ventilators and dampers to regulate temperature, humidity, and
density of smoke to control cooking and curing process. Inspects
meat for color, feels meat for firmness, and inserts thermometer
into meat to ascertain progress of cooking and curing. Opens
water valve to spray and chill meat.
Removes cooked and cured
meat and empties mlods.
Places meat lovaes on racks and returns
them to smokehouse for further smoking and drying.
Pushes racks
of cured meat to chlil room.
May stuff meat loaves into plastic
casings, using horn (funnel-shaped tube). May record wegiht and
amount of meat cured.
May steam-clean smoke chambers and heating
coils, and remove ash.
|
Write a comment about the job
Smoker
|
