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4. An Equipment Suppliers Viewpoint
4. A N E Q U I P M E N T S U P P L I E R S V I E W P O I N T K E N FURNISH, J R . 1
Barker Poultry Equipment Company, 200 North Franklin Street, Zeeland, Michigan 49464
POULTRY SCIENCE 53: 1286-1287, 1974
F
IRST, I would like to give you some background on the company I represent and the gentleman who founded it. Mr. Seth Barker, in the year 1921, started manufacturing coops or crates for transporting live chickens from place to place. As he became more aware of other equipment needs for the handling of chickens, he then formed the Barker Poultry Equipment Company. During his lifetime, he continually strove to give this industry the equipment which would increase production, reduce the cost of production, and give the consumer a better food commodity. As our population has increased and likewise the need for more and better food products, the procedures used to prepare the chicken for final consumption has also changed. This can be shown by a comparison of growing facilities of the live chickens. In the year 1941, when I first started in the business, 2,000 Leghorn hens was a very large flock. Today, some complexes house up to 200,000 fryers. The method of chilling these
birds has advanced and become updated the same way the growing has. I will list below the different methods which have been used during this period of time. At first, all birds to be chilled were in a non-eviscerated state called New York dressed. These birds had only the feathers and blood removed, therefore, complete removal of body heat took many hours. The eviscerated bird as we know it today started to be marketed in the late 40's and early 50's. This product was easier to chill and therefore required less time. Methods used for chilling were:
1. Present address: RD # 3 , Box 903a, Milford, Delaware 19963.
1286
1. Air chilling—New York dressed birds were hung on V-shaped racks, then put in refrigerated rooms for up to 48 hours. 2. Vat chilling-stationary—These were constructed of wood-cement-metal. Birds were put into these tanks with water and ice. In the beginning, no agitation was used. Later, air injection helped reduce time needed to bring body heat down. This method was used on both New York dressed and eviscerated birds. 3. Drag through units—This method was introduced with a reduction of time in
Downloaded from http://ps.oxfordjournals.org/ at Wayne State University on April 15, 2015
ABSTRACT Chilling of poultry meat by continuous ice-slush method, utilizing equipment developed, designed, and built by U.S. manufacturers, with all components and assembly procedures controlled and regulated by the U.S. Department of Agriculture, offers the poultry processors the following: 1. Space saving—more compact—less floor space required. 2. Efficient—time and temperature controllable and kept to minimum under U.S.D.A. regulations. 3. Sanitary—easy to clean and inspect for same. 4. Water Usage—one-half gallon per bird required by U.S.D.A., therefore controlled amount of water usage. 5. Cost—initial cost of installation and maintenance well within plant's budget. Research is continually being done to update continuous chilling method with the addition of water filtration systems and heat exchangers. This method of chilling has been giving the American housewife the best ready-to-cook poultry products for a long time and will continue to do so with the guidance and assistance of the U.S. Department of Agriculture.
CHILLING POULTRY M E A T
mind. Birds were hung on shackles attached to overhead conveyor systems. They were carried through a long tank of water and ice. The tanks were constructed of cement and metal. 4. Tank chilling-portable—Rectangular tanks made of metal with wheels helped give more flexibility to chilling and operations in general . . . procedure was very similar to above # 2 system.
1. Space saving—System is more compact and requires much less floor space. By comparison, 1500 birds in tanks use the same space as 6000 birds in continuous chill. 2. Efficiency—Time and temperatures are controlled and kept to the minimum
under U.S.D.A. regulations. Time required in continuous chilling is 45 minutes to one hour as compared to older method of 4 to 24 hours. Bird temperature will be 40 degrees or less. 3. Sanitation—Due to design and construction, chillers built of easy to maintain metals like aluminum and stainless steel are much easier cleaned. The wide-open design also makes inspection for cleanliness much easier by U.S.D.A. 4. Water Usage—Amount of water used in chiller to maintain proper overflow and produce a more wholesome product is done through meters and recorded by charts. This is done to conform to U.S.D.A. regulations of 1/2 gallon per bird. 5. Cost—The initial cost of installation and the cost of maintenance is well within the plants operating budget. The savings incurred by use of continuous chilling is very evident in labor costs. One man can operate very efficiently continuous chilling for 12,000 birds per hour. By the older tank method, 5 to 7 men would be required. This savings in itself has been a big factor in the reduction of cost to the consumer. Research is continually being done to update continuous chilling methods with the addition of water filtration systems and heat exchangers. This method of chilling has been giving the American housewife the best ready-tocook poultry products ever and will continue to do so with the guidance and assistance of the U.S. Department of Agriculture.
AUGUST 5-8. 63RD ANNUAL MEETING OF THE POULTRY SCIENCE ASSOCIATION, INC., WEST VIRGINIA STATE UNIVERSITY, MORGANTOWN, WEST VIRGINIA. AUGUST 11-17. FIFTEENTH WORLD'S POULTRY CONGRESS, NEW ORLEANS, LOUISIANA.
Downloaded from http://ps.oxfordjournals.org/ at Wayne State University on April 15, 2015
These systems updated chilling in general, but still could not cope with the increased production the industry was bringing about. Each of the above methods required 4 to 24 hours of time to bring bird temperatures down to 40 degrees or less. A shorter time was essential since the demands for poultry products were greater both for the American family needs and for more poultry products being exported to all parts of the world. These changes necessitated the equipment manufacturers to design and build more efficient chilling to move the product faster and still maintain the results necessary for a good, wholesome product. Thus came about the "Continuous Ice-Slush" method. Chilling of poultry meat by the Continuous Ice-Slush method, with all components and assembly procedures controlled and regulated by the U.S. Department of Agriculture, offers the poultry processors the following:
1287
Barker Poultry Equipment Company, 200 North Franklin Street, Zeeland, Michigan 49464
POULTRY SCIENCE 53: 1286-1287, 1974
F
IRST, I would like to give you some background on the company I represent and the gentleman who founded it. Mr. Seth Barker, in the year 1921, started manufacturing coops or crates for transporting live chickens from place to place. As he became more aware of other equipment needs for the handling of chickens, he then formed the Barker Poultry Equipment Company. During his lifetime, he continually strove to give this industry the equipment which would increase production, reduce the cost of production, and give the consumer a better food commodity. As our population has increased and likewise the need for more and better food products, the procedures used to prepare the chicken for final consumption has also changed. This can be shown by a comparison of growing facilities of the live chickens. In the year 1941, when I first started in the business, 2,000 Leghorn hens was a very large flock. Today, some complexes house up to 200,000 fryers. The method of chilling these
birds has advanced and become updated the same way the growing has. I will list below the different methods which have been used during this period of time. At first, all birds to be chilled were in a non-eviscerated state called New York dressed. These birds had only the feathers and blood removed, therefore, complete removal of body heat took many hours. The eviscerated bird as we know it today started to be marketed in the late 40's and early 50's. This product was easier to chill and therefore required less time. Methods used for chilling were:
1. Present address: RD # 3 , Box 903a, Milford, Delaware 19963.
1286
1. Air chilling—New York dressed birds were hung on V-shaped racks, then put in refrigerated rooms for up to 48 hours. 2. Vat chilling-stationary—These were constructed of wood-cement-metal. Birds were put into these tanks with water and ice. In the beginning, no agitation was used. Later, air injection helped reduce time needed to bring body heat down. This method was used on both New York dressed and eviscerated birds. 3. Drag through units—This method was introduced with a reduction of time in
Downloaded from http://ps.oxfordjournals.org/ at Wayne State University on April 15, 2015
ABSTRACT Chilling of poultry meat by continuous ice-slush method, utilizing equipment developed, designed, and built by U.S. manufacturers, with all components and assembly procedures controlled and regulated by the U.S. Department of Agriculture, offers the poultry processors the following: 1. Space saving—more compact—less floor space required. 2. Efficient—time and temperature controllable and kept to minimum under U.S.D.A. regulations. 3. Sanitary—easy to clean and inspect for same. 4. Water Usage—one-half gallon per bird required by U.S.D.A., therefore controlled amount of water usage. 5. Cost—initial cost of installation and maintenance well within plant's budget. Research is continually being done to update continuous chilling method with the addition of water filtration systems and heat exchangers. This method of chilling has been giving the American housewife the best ready-to-cook poultry products for a long time and will continue to do so with the guidance and assistance of the U.S. Department of Agriculture.
CHILLING POULTRY M E A T
mind. Birds were hung on shackles attached to overhead conveyor systems. They were carried through a long tank of water and ice. The tanks were constructed of cement and metal. 4. Tank chilling-portable—Rectangular tanks made of metal with wheels helped give more flexibility to chilling and operations in general . . . procedure was very similar to above # 2 system.
1. Space saving—System is more compact and requires much less floor space. By comparison, 1500 birds in tanks use the same space as 6000 birds in continuous chill. 2. Efficiency—Time and temperatures are controlled and kept to the minimum
under U.S.D.A. regulations. Time required in continuous chilling is 45 minutes to one hour as compared to older method of 4 to 24 hours. Bird temperature will be 40 degrees or less. 3. Sanitation—Due to design and construction, chillers built of easy to maintain metals like aluminum and stainless steel are much easier cleaned. The wide-open design also makes inspection for cleanliness much easier by U.S.D.A. 4. Water Usage—Amount of water used in chiller to maintain proper overflow and produce a more wholesome product is done through meters and recorded by charts. This is done to conform to U.S.D.A. regulations of 1/2 gallon per bird. 5. Cost—The initial cost of installation and the cost of maintenance is well within the plants operating budget. The savings incurred by use of continuous chilling is very evident in labor costs. One man can operate very efficiently continuous chilling for 12,000 birds per hour. By the older tank method, 5 to 7 men would be required. This savings in itself has been a big factor in the reduction of cost to the consumer. Research is continually being done to update continuous chilling methods with the addition of water filtration systems and heat exchangers. This method of chilling has been giving the American housewife the best ready-tocook poultry products ever and will continue to do so with the guidance and assistance of the U.S. Department of Agriculture.
AUGUST 5-8. 63RD ANNUAL MEETING OF THE POULTRY SCIENCE ASSOCIATION, INC., WEST VIRGINIA STATE UNIVERSITY, MORGANTOWN, WEST VIRGINIA. AUGUST 11-17. FIFTEENTH WORLD'S POULTRY CONGRESS, NEW ORLEANS, LOUISIANA.
Downloaded from http://ps.oxfordjournals.org/ at Wayne State University on April 15, 2015
These systems updated chilling in general, but still could not cope with the increased production the industry was bringing about. Each of the above methods required 4 to 24 hours of time to bring bird temperatures down to 40 degrees or less. A shorter time was essential since the demands for poultry products were greater both for the American family needs and for more poultry products being exported to all parts of the world. These changes necessitated the equipment manufacturers to design and build more efficient chilling to move the product faster and still maintain the results necessary for a good, wholesome product. Thus came about the "Continuous Ice-Slush" method. Chilling of poultry meat by the Continuous Ice-Slush method, with all components and assembly procedures controlled and regulated by the U.S. Department of Agriculture, offers the poultry processors the following:
1287