Sterilising tank

[Paul.]

Another little sheet metal job. a customer has an injector that pumps brine into meat, it has 138 very sharp needles about 400mm long (like a giant Hypodermic) that need to be stored safely and soaked in a sterilising solution.
One of the needles can be seen in the rack.

 

[Hitch]

Neat, as usual.
How did you do the bucket, 2 sides, and 2 sides, and a base?

The corners, on the top, it that just a bit folded as an angle then cut and trimmed back to 45? Bit qiucker than doing square corners, and looks smart too.

 

[Paul.]

The tanks made as a deep top hat section with 2 sides welded on, I did think about folding the body all in one then welding the base on, it would be a bit less welding but makes the lip awkward on my folder, as you say the corners are filled in with a piece of angle, rather than fiddle about making them individually I bend a piece up about 150 long then cut them out after, to make a neat joint stick a piece of copper bar tight underside the joint and it stops over penetration and keeps it clean, almost as good as a purge.

 

[Shox Dr]

to make a neat joint stick a piece of copper bar tight underside the joint and it stops over penetration and keeps it clean, almost as good as a purge.

Some of the corners we had to weld were visible on both sides. Used a folded piece of stainless clamped to the inside, even if the joint needed a bit of rod, it would be clean with full penetration . That was on 316 0.9mm

 

[gavuk]

nice work as always Paul,i like the corners too.. we used those brine needles on whole chicken,made the meat very moist,but the meat stuck to the bone much worse ,before you could lift the cooked breast clean away,no problem...

 

[knoba]

Very nice work, Paul!

How many man-hours does something like that take?

 

[octo0072000]

brine needles

now you know how they make meat weigh more inject it with brine it's controlled a bit more now has to state what amounts on packets etc
i agree with the chicken though does make it moist

 

[Wozzaaah]

I read up on that as I thought that was why they did it but apparently the main reason is so that it doesn't dry out when it's cooked. It must add weight to it too though.
The worst stuff is tumbled in giant washing machine style drums to make it absorb the water. Sometimes it ends up weighing 3 times what it did before. It's horrid stuff, had some in a restaurant once and the chicken had the consistency of fish.

Nice work as always Paul.

 

[Shox Dr]

I read up on that as I thought that was why they did it but apparently the main reason is so that it doesn't dry out when it's cooked.

(cough) b0ll0cks (cough)

It must add weight to it too though.

The only reason why they do it, water is cheap

 

[gavuk]

Paul did you have to drill 138 holes in the rack? or was that supplied?...i think we had 2 heads to allow for one to be cleaned as the other was being used
WE did "tumble dry " with flavours ,garlic,bbq and spicy ,we supplied Nando's.and somerfields fresh chicken as well as Asda....but only fresh chicken!
It wasn't the nicest job I ever had.

 

[Paul.]

This is actually for injecting bacon, the drums woz mentioned are vacuum tumblers, most processed meat is vacuum cured, As gavuk says flavouring ingredients are added to the drum, its much quicker than conventional curing, most of the water is cooked out though, there's an amazing amount of waste from these processes, if they didn't put water in before cooking, the rashers of bacon would dry out and look like playing cards.

Gav, yes all the holes were drilled by me, 144 of them actually to make a nice square grid, drawn out in autocad and printed full size then just centre dot through the pattern,

 

[gavuk]

Gav, yes all the holes were drilled by me, 144 of them actually to make a nice square grid, drawn out in autocad and printed full size then just centre dot through the pattern,

Unlucky Paul..........Shame i'm not there still,could have got you loads of work...The money they were paying for trollies etc was such I offered to build them for half of what they paid, and take holiday to make them,company politics got in the way unfortunately ,would have been a good earner

 

[awemawson]

I take it that your customer is curing hams? Mine have to soak long enough for the brine to penetrate - usually about ten days for a relatively small rare breed leg. Tastes excellent though!

Another seven piggies off to the abattoir early October if anyone wants half a pig in the freezer<G>

(welding content - the hinges are welded onto their pen!!!!!!!)