LATEST IN MEAT WORKS.

Hawera Star, Volume XLVII, 16 November 1927, Page 4

LATEST IN MEAT WORKS.

A -MODERN ARGENTINE PLANT

It is claimed that the new killing and. freezing plant of the- Sociedau .A minima Engorifico Anglo is tile most up-to-date meat works in the world. Considering that Messrs, t'estey Bros, were cue prune movers in its erection, and tne part piayeu by Argentine in the- meat trade, it is not surprising chat the establishment -should represent tne last word in construction and equipment. t ioni a technical! description of the works supplied by the management, we learn (writes the “Pastoral Review”) that the different departments - have been planned so that the minimum of labour is used. The -slaughter stock walk up a long incline- to the killing floor, and from that point until the meat is lifted f.oni the loading platform to be lowered into the- holds of ships, gravity is the motive force. Wood has been eliminated in the building and galvanised surfaces used instead, -so that they can lie easily cleaned. Every piece of machinery hasits- own motor, a point that makes for economy and efficiency. The stockinette used for wraps is’ knitted on: the premises. F’ho size of the plant may be- gauged from the fact that the normal killing capacity is 4000 steers and--8000 sheep per day. In the freezing chambers the coils are fitted to the ceilings instead of the sides, which represents a saving in- -space. Once the carcases enter the chambers they are only exposed to uncontrolled temoeratures for two minutes until delivered in Britain. That occurs whilethey are passing between the loading platform and the ship’s hold. All corridors- in the freezer block are insulated. About 4000 hands are employed at the works.