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Show POULTRY CO-OP NEW PLANT The Utah Poultry and Farmers Cooperative has just completed a huge expansion p.ogram at its processing plant, located at 70 W. 4th South which will nearly double the production facilities, according to George F. Rudd, manager of the poultry division, "to better serve Utah grocers and butchers." A new "dis-assembly" line which will handle some 600 big torn turkeys tur-keys or 90 small hen turkeys per hour was put into operation this week, making this Salt Lake plant one of the la gest and most modern in America. The plant now has two complete lines capable of handling some 1200 toms and 1900 hen turkeys per hour. It also is possible to run turkeys on one line and chickens on the other or chickens, on both. Some 1500 chickens can now be processed in just 60 minutes or 25 per second. The latest processing methods are employed at the plant. Killing to cooling takes only a matter of minutes. As soon as the birds are defeathered and eviscerated, they a e put in huge tanks with slush ice. This fast processing and quick-cooling quick-cooling is a vitally important factor fac-tor in retention of quality. |