Selection and Care.
—It is reasonable to suppose that all of these fats are of the same quality, but in the handling of this, during the course of slaughtering and treatment thereof, some of it necessarily becomes unfit for oleo oil purposes, and is used in tallow. The amount used for tallow is regulated by the care and intelligence of the men in charge, and if properly handled a very small percentage of the fat in the animal should find its way to the tank house, as it nets much better results when put into oleo oil, as will be noted from the tests hereafter submitted.
Cleanliness and Collection.
—The fats, as rapidly as removed from the animal, should be taken quickly in clean utensils and washed in medium temperature water to remove any blood present. Thorough chilling of the fat is a very essential feature in making oleo oil. In order that this may be done it is necessary that the fat be cut in small pieces, so that the cold water can get at every part of it. A machine illustrated in [Fig. 53] is used for cutting the fat before passing it into the cold water. The water is circulated by the use of a pump and distributed over the fats from a perforated pipe.
Chilling Fat.
—The fat, while chilling, should be allowed to remain in cold water for about five hours, or until it has become thoroughly chilled. Precaution should be taken to see that no fat goes to the hasher, or melting kettle, until it is thoroughly chilled. Failure to do this is not particularly noticeable in the oleo oil when made, but soon afterward results in a deterioration of the oil. It is never objectionable to hold the fat from twelve to twenty hours, if necessary, in the cold water, although five hours is sufficient. The constant submergence of the fat by mechanical means or by hand is of prime importance.
FIG. 53.—OLEO FAT CUTTER.
The fats are ladled or forked from the chilling vat and placed on a table to drain. The dryer the fat the better, but it must not lay unduly long to drain. From this table they are passed through an Enterprise steam jacketed hasher for grinding. Steam is kept on the jacket to assist in rapidity in passing it through the hasher.