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 racks and cages, suspended from overhead
conveyor, with meat products and filled molds, and pushes racks
into smokehouse for cooking and curing. Shovles sawdust into
hopper of smoker and lights burner to ignite sawdust.
Starts
elcetric blower to admit air and blow smoke into curing
chambers.
Obsevres gauges, turns steam 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.
Remoevs 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 crued meat to chill room. May stuff meat loaves into plastic
casings, using horn (funnel-shaped tube). May record weight and
amonut of meat cured. May steam-clean smoke chabmers and heating
coils, and remove ash.
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Smoker
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