{"id":3718,"date":"2011-07-03T16:32:26","date_gmt":"2011-07-04T00:32:26","guid":{"rendered":"http:\/\/www.racingyachtmanagement.com\/blog\/?p=3718"},"modified":"2011-07-11T14:03:34","modified_gmt":"2011-07-11T22:03:34","slug":"blubber-cookery-and-boiler-house","status":"publish","type":"post","link":"https:\/\/www.racingyachtmanagement.com\/blog\/blubber-cookery-and-boiler-house\/","title":{"rendered":"Meat Cookery in the plant"},"content":{"rendered":"<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_0478.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_0478.jpg\" alt=\"\" title=\"DSC_0478\" width=\"448\" height=\"300\" class=\"aligncenter size-full wp-image-3719 colorbox-3718\" \/><\/a><br \/>\nThis is taken in the building known as the plant which contains the meat cookery which is larger than the blubber cookery. Several alternative or parallel processes were involved varying from one station to another in the plant. The extraction of oil from meat is more complicated than from blubber. The meat was sent in elevators up into the meat loft and into the top of the cookers after being cut into pieces. <\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_0473.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_0473.jpg\" alt=\"\" title=\"DSC_0473\" width=\"448\" height=\"300\" class=\"aligncenter size-full wp-image-3727 colorbox-3718\" \/><\/a><br \/>\nOriginally there was 16 pressure meat cookers that were replaced in 1956 with two rotary 24 ton cookers and one 15 ton cooker which pressed the oil out of the meat. The oil was blow off to separators from the cooker and the solid remains transported to the meal processing plant. The meat was pressed in a press that extended over four floors allowing input from the meat loft, bone loft and ground level platform. The meat on the top level dropped from conveyors onto rotary cutters to the third leve where it was distrubuted on another conveyor into five holes leading to the second level. <\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/07\/10m.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/07\/10m.jpg\" alt=\"\" title=\"DSC_0478\" width=\"448\" height=\"336\" class=\"aligncenter size-full wp-image-3719 colorbox-3718\" \/><\/a><br \/>\nThe meat went through five tubes 10m+ long being heated and screwed through onto vibrating screens. <\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/07\/centrifuge.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/07\/centrifuge.jpg\" alt=\"\" title=\"DSC_0478\" width=\"448\" height=\"336\" class=\"aligncenter size-full wp-image-3719 colorbox-3718\" \/><\/a><br \/>\nAny liquid passing throught the screens went to centrifuges (beautifully made out of high quality stainless they still spin freely today) removing solid particles and onto a seperator plant. <\/p>\n<p><a href=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_7323.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.racingyachtmanagement.com\/blog\/wp-content\/uploads\/2011\/06\/DSC_7323.jpg\" alt=\"\" title=\"DSC_7323\" width=\"448\" height=\"297\" class=\"aligncenter size-full wp-image-3726 colorbox-3718\" \/><\/a><br \/>\nThe solids on the screen went to the ground floor where it went through screw presses. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is taken in the building known as the plant which contains the meat cookery which is larger than the blubber cookery. Several alternative or parallel processes were involved varying from one station to another in the plant. The extraction of oil from meat is more complicated than from blubber. The meat was sent in [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12],"tags":[],"class_list":["post-3718","post","type-post","status-publish","format-standard","hentry","category-south-georgia"],"_links":{"self":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3718","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/comments?post=3718"}],"version-history":[{"count":6,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3718\/revisions"}],"predecessor-version":[{"id":3736,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/posts\/3718\/revisions\/3736"}],"wp:attachment":[{"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/media?parent=3718"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/categories?post=3718"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.racingyachtmanagement.com\/blog\/wp-json\/wp\/v2\/tags?post=3718"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}