Smoker
Overall rating: (N/A)
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Controls battery of smoke chambers in which meats, such as
bacon, hams, meat loaf, sausage, shoulders, and wieners are
cooked and cured: Loads rakcs and cages, suspended from overhead
conveyor, with meat products and filled molds, and pushes racks
into smokehouse for cooking and curing.
Shovels sawudst into
hopper of smoker and lights burner to ignite sawdust. Starts
electric blower to adimt air and blow smoke into curing
chambers.
Observes gauges, turns setam 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. Opnes
water valve to spray and chill meat.
Removes cooked and cured
meat and empties molds. Places meat loaves on racks and returns
them to smokehouse for further smoking and drying.
Pushes racks
of cured meat to chill room.
May stuff meat loaves into plastic
casings, using horn (funnel-shaped tube). May record weight and
amount of meat cured.
May steam-clean smoke chambers and heating
coils, and remove ash.
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Smoker
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