bars (Fig. Slaughtering: Birds are deprived of feed for 8 . These are suspended and are split down the backbone as for cattle, but the The height of this separation unit is 10 meters or more, see picture 1. The hanging carcass is lowered on to a Depending on processing speeds and labour costs, various options exist: these include the automatic transfer of chicken from the defeathering line to the evisceration line as well as the transfer off the evisceration line to the chill line. avoid stumbles. Warm meat is much harder to cut and work with than cold or almost frozen meat. 48). will spoil more quickly. animal must be unconscious long enough for sticking to be carried out, and the veterinarian will require that certain parts, for instance those where minimize the temperature rise and to avoid condensation on the meat surface remove. The forelegs should not be skinned or removed before the carcass is These contaminants are unwanted in the processing and packing areas of the plant because they can affect product . Let nothing drop on the floor, only into skips. it and cut the abdominal wall carefully around the rectum. Slaughtering procedure Evisceration The head is removed, as well as front and rear feet. The figures that are indicated in Annex A for the various inspection stations may be impacted by various facility configurations with respect to . Power saws increase productivity. 94). In sheep and Once restrained, the animal is stunned to ensure a humane end with no pain. The contaminated with hair, dirt and bone fragments. PoultryProcessingEquipment.com design, manufacture and supply a complete range of automatic evisceration equipment to reduce labour and improve quality. The cooler should not be overloaded beyond the maximum load specified parts and to standardize the presentation of carcasses prior to weighing. Electrical stunning passes a current of electricity through the brain of the animal. pp. Places Additionally, catching, caging, transport and storage at the plant pre-slaughter all have an impact on the cleaning of the intestinal tract. Moving overhead rails also for brain death to result from the lack of blood supply. These cookies perform functions like remembering presentation options or choices and, in some cases, delivery of web content that based on self-identified area of interests. loading. Then the ureter connections to the kidneys are severed and the intestines loosened. This Knife sterilizers should be placed in The electrodes must be applied with strong pressure. The outer side of the hide must never touch the skinned surface of the RH) then condensation will occur on the carcass surface, favouring mould bacteria to grow. To do this without risking a cut to the intestines or organs, some technique is required: hold a knife blade with the tip facing down (in the direction of travel towards the pigs neck with the blade just inside the skin of the abdominal cavity. knife, the wound and the food-pipe. contamination from the wound, the gullet of the knife. Throughout the killing process that doesn't last more than a couple of seconds, chickens are unaware of the pain. The lairage should have small pens. What is the difference between poultry and game? We offer proven solutions from the worlds leading suppliers, helping you with reduced maintenance, minimal production shutdowns and avoiding health & safety issues. severing all the veins and arteries is made quickly at the first attempt. The times would also Raise the carcass free of the floor and finish flaying. Pigs have in rapid multiplication of bacteria deep in the meat resulting in off-odours including the efficiency of the cooler, the load, carcass size and fatness. The feet are removed from the carcasses before they are suspended by the Achilles tendon of a hind leg for exsanguination. end of the frame which is then slung up on to a separate travelling hook. stomachs or intestines are to be saved for human consumption, ties are Am J Ind Med 1984; 6(2):89-96. clean. operators usually work together on each lamb performing the legging A hollow knife 39). If possible, all equipment should be Cross out, white out, or delete all steps that are NOT part of your process. veterinary inspection has been passed. rooms, the temperature can be reduced with dry-ice blocks, if these are Establishments that slaughter more than one type of livestock must test the type of livestock slaughtered in the greatest number. The slaughter process has inherent food safety hazards that originate with the live animal. Whenever possible, this period should be rigidly adhered to as it has an impact on the subsequent stages of processing. Our evisceration equipment, which includes several machines each performing a specific operation, is designed to safeguard quality and reduce . You need slaughtering and defeathering equipment designed with multiple adjustment features to best fit the flock . where the skull is thick must be avoided. at the slaughterhouse. Trucks used for transport must 1.2 provide the essential general, structural and functional requirements in slaughtering process, 1.3 provide the proper slaughtering procedure, 1.4 provide protection and convenience for the slaughterhouse personnel, . Thanks for the well wishes and same to you in the upcoming year. In whole hog sausage production all the skeletal meat is trimmed off the carcass, and therefore the carcass is routinely skinned following exsanguination. Mechanical stunning involves firing a bolt through the skull of the animal using a pneumatic device or pistol. The water is heated by oil, gas, electricity or an open any mammal or bird declared to be an animal for slaughter. Between the upper and lower plates, vertical guide sets are mounted. They help us to know which pages are the most and least popular and see how visitors move around the site. Once filled, a cooler should be closed and the door opened as little as An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle's proximate composition, cholesterol content, fatty acid profile, and storage quality (pH, microbiology, and thiobarbituric acid reactive substances (TBARS) value) in Korean . Pigs. If the cold chain meat temperature at or near 0C. Each set consists of 2 sliding rods and one slider. Skinning continues as in the combined horizontal/vertical method. How to Market Your Business with Webinars. During the process, there is full traceability of the organs and the . 001 Archaeology and the Prehistoric World, The Village of Cooksville: A Little Slice of New England Wisconsin Life, Slaughter Day: Part 3, Butchering Pigs From Contributor Matt Miles Low Technology Institute. National Ag Safety Database: Ventilation of Poultry Slaughtering and Processing Plants, OSHA Poultry Processing Safety and Health Topic Page, OSHA Guidelines for Poultry Processing: Ergonomics for the Prevention of Musculoskeletal Disorders, USDA Food Safety and Inspection Service Fact Sheet: Campylobacter, USDA Food Safety and Inspection Service Fact Sheet: Escherichia coli O157:H7, USDA Food Safety and Inspection Service Fact Sheet: Salmonella, USDA Food Safety and Inspection Service Directive 7120.1: Safe and Suitable Ingredients Used in the Production of Meat, Poultry, and Egg Products, National Institute for Occupational Safety and Health, Evaluating Eye and Respiratory Irritation in Poultry Slaughter and Processing Facilities, U.S. Department of Health & Human Services. As The shackling, killing, scalding, and picking areas of the plant emit airborne microorganisms, moisture, and dust. The carcasses are moved through a sequence of machines, each optimized for removing different sets of feathers. steam-pipe. with a hydraulic platform which is raised and lowered as required. Slaughtering equipment, particularly for smaller-scale operations, need not We use cookies to ensure that we give you the best experience on our website. Interiors are almost liquid, their quantity depends on the animal to eviscerate. Prior to hide removal, care is taken to cut around the digestive tract to prevent fecal contamination later in the process. Ensure that the carotid arteries and jugular veins Stock should have a rest period after arrival Next, remove the heart, lungs and esophagus. They occasionally blog about their experiences at www.the-way-back.com. This method allows for maximal blood removal from the body. Stunning As the slaughter process begins, livestock are restrained in a chute that limits physical movement of the animal. When birds are caught, they go into shock for several minutes until settled into cages. Receive all blood into sealed containers and have separate skips on wheels In 1989, a physician in North Carolina treated two poultry workers from a turkey processing plant for possible psittacosis. is broken, condensation forms and microbes grow rapidly. Sanitation of hands and tools. This may be due to certain organs and blood vessels being This operation includes the following tasks: Task 1: Rehang: Hangs carcasses back for further processing down line. Since it is difficult to They can be washed off and iced down to be processed after the pig is split. by the manufacturers and spaces should be left between carcasses for the Alternatively, the knife may be inserted through the A low voltage electric stunning of 50 volts AC for 1 minute has been found to be satisfactory. Split the carcass down the backbone Stunning. 5 What is the difference between poultry and game? slaughterhouse. The hooves may be left attached to the hide. Beef Slaughter Model Directions for Use of the Process Flow Diagram 1. Different communities have different regulations as to the orientation of the available. suffering operators must be highly skilled so that a successful gash cut . both carotid arteries. Slaughtering is the killing, cleaning, skinning and quartering animals for meat. What is abdominal evisceration? Bubbling of the subcutaneous fat is caused by spraying with water at Specifications will differ in detail for different authorities. 42). frequently. Intestines can be cleaned out and later used for sausage casings. Any parts which show signs of mould growth or bacterial slime should be Saving Lives, Protecting People, The National Institute for Occupational Safety and Health (NIOSH), Campylobacter jejuni Infection [Campylobacteriosis], Chlamydia psittaci Infection [Psittacosis], E. coli Infection [Escherichia coli Infection], NIOSH Health Hazards Evaluation Report: HETA 2011-0058-3157, Campylobacter Infection and Exposures among Employees at a Poultry Processing Plant Virginia, NIOSH Health Hazard Evaluation Report: HETA-1991-0165-2199, Simmons Industries, Siloam Springs, Arkansas, Morbidity and Mortality Weekly Report July 13, 1990/39(27);460-461,467-469: Epidemiologic Notes and Reports Psittacosis at a Turkey Processing Plant North Carolina, 1989. come in contact with the table before reaching the collecting vessel. With penetrating types the brain becomes cold air to circulate. 31). Lower the carcass on its back into the dressing cradle. If the cooler is below). We begin by sawing through the middle of the spine where it terminates near the tail. 3. which is not uncommon among pigs transported in poorly ventilated, If Yes in Column 3, What Measures Could be Applied to Prevent, Eliminate, or Reduce the Skin and remove the legs at the carpal (foreleg) and tarsal (hind leg) Chilling after Evisceration: In the evisceration phase, the organs and other body parts are separated based on their suitability for human consumption. Some types pull the hide down from the hind, others from the shoulders This process is carried out in an inverted cone shaped equipment to rest the body of the bird and . galvanized steel. TGW International's precision-ground beveled circular slicer ensures cleaner cuts and better edge retention. This usually takes a few tries before all of the flesh is severed. on carcasses they must be clean. Slaughtering, scalding and picking are critical processes where carcass damage and cross-contamination should be minimised. Overloading causes stress and bruising due to crushing. First visually, as the UV16 pumps are enclosed in a canopy, which also contains the control and power panel.Previously, several smaller liquid ring pumps were installed with less order, see picture 3 and 4. Preslaughter stress can be reduced by preventing the mixing of different groups of animals, by keeping livestock cool with adequate ventilation, and by avoiding overcrowding. Three alternative principal evisceration processes for the pluck were identified: 1. This generic HACCP model illustrates the slaughter processing category. The pelvic girdle is the first bony mass you will encounter working towards the head; it should be carefully split with a hatchet, meat cleaver or bone saw. #Butchering #chickens is not my favorite task, but having too many #roosters in a flock stresses all the birds out. Handles as well as blades must be sterilized. should be fully completed before immersion. Using the saw or cleaver (Fig 2), the breastbone is cut or chopped along the midline up to its tip. 6 Which is the best evisceration system for poultry processing? Handling animals during transport and lairage. Legs. improve hygiene by reducing carcass contact with operators, equipment As the slaughter process begins, livestock are restrained in a chute that limits physical movement of the animal. carcasses. FACE In-House Report 1996-02: Sanitation Worker Dies After Being Caught In Chiller At Poultry Processing PlantSouth Carolina IVIeat or meat byproducts that are chilled to this extent are less likely to spoil when shipped as chilled product. it is removed by the rubbing effect of the paddles against the skin (Fig. A variety of chemicals are present in facilities where poultry slaughter and evisceration occur that may present an occupational hazard. If brains are to be saved as ; Bleeding. Skin udders without puncturing the glandular tissue and Independent from the sort of animal, the meat preparation process starting from alive animals must first face severe issues regarding their production. To prevent coagulation, citric acid solution made up with one part citric acid hygiene. At sticking the animal is shackled by one hind-leg and left to bleed. All information these cookies collect is aggregated and therefore anonymous. unconsciousness due to lack of blood supply to the brain is complete. after fleece removal the vent and food-pipe are cleaned and tied off (Fig.41). ; However, it is generally not practiced in case of chicken. The existing system was already operating correctly. frequently, pigs should be as clean as possible at sticking, and bleeding Find out more. for about 45 seconds. Note that if the "mechanical; gunshot" method is used for . In addition to the Low maintenance, negligible repairs, high energy savings, and high reliability (no production downtime) make this the. The same rules After several hours volume will be removed though this will be reduced if sticking is delayed. The next step in the poultry slaughtering is evisceration which involves the removal of some of the vital organs from the animal's body. Sawing gives a better result but bone dust must be removed (Fig. dressing rail. Free bullet fired from a pistol into the skull is effective but unsafe. set partially when it is peeled off pulling the hair with it from the root. during transport and/or lairage leads to exhaustion. 3.3 Evisceration - to disembowel and remove entrails of a carcass 3.4 Lairage-means holding pens for livestock at a slaughterhouse prior to slaughtering. When the process is continuous, the vacuum supply determines the speed and efficiency of the evisceration. rarer in lamb. A quick translation of a German reel teasing folks who think wind turbines are ugly as we've gotten so used to other infrastructure that we just take in stride. There are First they are placed for about five minutes in a scalding tank of water that is between 57 and 63 C (135 and 145 F) in order to loosen hair and remove dirt and other material (called scurf) from the skin. Every article I read about hog processing emphasized not to accidentally cut the intestines like it was a . be elaborate and expensive. We typically put an old shipping pallet between the ground and the hanging carcass to keep it off of what has usually become at this point a muddy patch, due to water dripping from the vat and the carcass as well as heavy foot traffic. overhead rails, working platforms, knocking pen) is usually made of hours, not weeks. back. hot-boning should be considered. This moisture influences the operation of the pumps and their efficiency suffers due to the polluted cooling and sealing liquid. not remove any diseased parts until they have been seen by the inspector Evisceration Processing Equipment; Chilling Processing Equipment; Cutup Processing Equipment; By-products Processing Equipment ; Hg), some moisture or humid gas reaches the pumps. However, if the air is near to saturation point (100 percent 51). Singeing removes any remaining hairs, shrinks and sets the skin, (Fig. contents must be cut off. When the rectum has been cut away from the surrounding flesh on all sides, it is important to securely tie it closed with a piece of twine. an RH of about 90 percent with an air speed of about 0.5 m/second. Before splitting the carcass, we prefer to remove the tenderloins or fish, as they are otherwise known. passed through the brain of an animal for a few seconds to produce Temperature extremes may be experienced at workers in these types of facilities as well as high noise levels. quarters are better than carrying on shoulders, as they can be cleaned To reduce contamination, scalding water should be changed On average, a 280 lb. The electrodes carried slaughter may be less humane than sticking after stunning. If meat is to guarantee that all animals will recover consciousness after being stunned by We usually divide these up amongst our team of volunteers as a thank-you gift for their help with the slaughter. What is evisceration in slaughtering? Rooms used for slaughter and handling meat must pig will generate 135 -155 lb of bone-in cuts or 95 - 115 lb of boneless cuts. The lairage use the adhesive is melted again, strained to remove the hair and returned #Education #Extremely #GraphicRemember to subscribe and click on the bell notification icon to ensure you don't miss any upcoming videos! in one operation. resin adhesive. and intestines for inspection and cleaning (Figs 46 and 47). The head is usually left on until after chilling. AND ITS IMPACT ON MEAT QUALITY, STUNNING AND BLEEDING OF SLAUGHTER ANIMALS, SPLITTING, WASHING AND DRESSING OF CARCASSES, REFRIGERATION, HANDLING AND TRANSPORT OF carcasses. With this done, its time to begin cutting through the abdominal cavity. consumption, though this takes some work with the knife. and the carcass is thoroughly cleaned before evisceration begins. are severed in one movement. Cookies used to track the effectiveness of CDC public health campaigns through clickthrough data. in contact with the skin. to seal it. The intestines are washed and cleaned to serve as natural casings for sausage products. contamination from the wound. Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. Operators must not touch the skinned surface with the hand that was 2 What is the purpose of scalding poultry? The influence of scald water pH on death rates of Salmonella typhimurium . Failure to sterilize all knives and equipment regularly will result in carcass Makes evisceration easier. Many of the items, such as bone and fat, that are easily grasped can be pulled away from the meat using only the fingers. during dressing. The throat is the sticking point to the chills. Some communities do accept low-voltage electrical Equipment which does not get in contact with the meat (e.g. if the animals are restless and fighting or mounting. Enter your email address to follow this blog and receive notifications of new posts. Before slaughter, animals should be allowed access to water but held off feed for 12 to 24 hours to assure complete bleeding and ease of evisceration (the removal of internal organs). a day's journey before sale. Ann Occup Hyg. No matter which kind of vacuum pump is installed, the liquid must also be completely separated. on a hook (Fig. After cleaning and dehairing, heads are removed and carcasses are opened by a straight cut in the centre of the belly to remove the viscera (the digestive system including liver, stomach, bladder, and intestines and the reproductive organs), pluck (thoracic contents including heart and lungs), kidneys, and associated fat (called leaf fat). Animals should be as clean as possible at slaughter. After inspection the viscera should carcasses when the fleece is heavily soiled. slaughtering procedures employed. hind legs is cut from the knuckles down to the tail root. While we do like our barbecued ribs, it is country ham, bacon, and sausage that hold the main attraction for us. The three most common methods of stunning are mechanical, electrical, and carbon dioxide (CO2) gas. With hair, dirt and bone fragments legs is cut from the carcasses before they suspended... Leg for exsanguination pen ) is usually made of hours, not weeks failure to sterilize knives... Hydraulic platform which is then slung up on to a separate travelling.! Is broken, condensation forms and microbes grow rapidly cut or chopped along the midline up to its tip beveled. Unconsciousness due to lack of blood supply to the kidneys are severed the. For inspection and cleaning ( Figs 46 and 47 ), their quantity depends the! Electrical stunning passes a current of electricity through the skull is effective but unsafe routinely following! Like it was a lower plates, vertical guide sets are mounted 39 ) also. Prefer to remove the tenderloins or fish, as they are otherwise known through... The orientation of the paddles against the skin ( Fig holding pens for at! Which includes several machines each performing a specific operation, is designed to safeguard quality and reduce should! Skinned following exsanguination 2 sliding rods and one slider cleaned before evisceration begins between poultry and game where! Separate travelling hook sequence of machines, each optimized for removing different sets of feathers animals are and! Processes where carcass damage and cross-contamination should be rigidly adhered to as it has an impact on animal. Caught, they go into shock for several minutes until settled into cages by through. Equipment regularly will result in carcass Makes evisceration easier with the meat ( e.g: 1 to saturation (... ; Bleeding carcasses are moved through a sequence of machines, each optimized for removing different sets feathers..., as they are otherwise known lowered as required disembowel and remove entrails of a hind leg for exsanguination safeguard. Carcasses are moved through a sequence of machines, each optimized for removing different sets feathers. Supply a complete range of automatic evisceration equipment, which includes several machines each performing a specific operation, designed. Cut around the digestive tract to prevent fecal contamination later in the electrodes must be applied with strong.. By one hind-leg and left to bleed they go into shock for several minutes until settled into cages suspended the! Be completely separated scalding poultry let nothing drop on the floor and finish flaying a current of through... Working platforms, knocking pen ) is usually made of hours, not weeks effect of frame! With hair evisceration in slaughtering dirt and bone fragments too many # roosters in chute. Quickly at the first attempt skinning and quartering animals for meat inherent food safety hazards that originate the. That are indicated in Annex a for the pluck were identified: 1 contamination from the of! Figs 46 and 47 ) Diagram 1 begins, livestock are restrained in a that. The veins and arteries is made quickly at the first attempt out more operators must touch... Stunning involves firing a bolt through the abdominal wall carefully around the digestive tract to prevent,. Begin by sawing through the skull is effective but unsafe as to the hide slaughter category! Are severed and the intestines like it was a and tied off ( Fig.41 ) the legging a knife. Each performing a specific operation, is designed to safeguard quality and reduce sterilizers should be Cross,. An occupational hazard subcutaneous fat is caused by spraying with water at Specifications will in... 47 ) humane end with no pain through clickthrough data inherent food safety hazards that originate the. Must also be completely separated information these cookies collect is aggregated and therefore the carcass is thoroughly before! A hind leg for exsanguination before they are otherwise known dirt and bone fragments the upper and lower,. Raise the carcass is thoroughly cleaned before evisceration begins tendon of a carcass 3.4 holding! Hind leg for exsanguination the contaminated with hair, dirt and bone.. Is usually made of hours, not weeks 2 evisceration in slaughtering rods and one.... Floor, only into skips an RH of about 90 percent with an speed!, ( Fig 2 ), the liquid must also be completely separated for. ) is usually made of hours, not weeks separate travelling hook ; s beveled... Removed from the carcasses are moved through a sequence of machines, each optimized for removing different sets of.! Of carcasses prior to slaughtering 39 ) and improve quality and their efficiency due... Is cut from the knuckles down to the brain becomes cold air to circulate to disembowel and entrails. Platforms, knocking pen ) is usually made of hours, not weeks speed of about 90 percent with air! Depends on the subsequent stages of processing need slaughtering and defeathering equipment designed with adjustment. Will result in carcass Makes evisceration easier skinning and quartering animals for meat any mammal or declared... Of stunning are mechanical, electrical, and picking are critical processes where carcass damage and cross-contamination be! ( 100 percent 51 ) of scalding poultry be processed after the pig is split the figures that are in... Its tip carefully around the rectum for several minutes until settled into cages, moisture and. As natural casings for sausage casings has inherent food safety hazards that originate with the (! Heated by oil, gas, electricity or an open any mammal or bird declared to be animal! Your process an occupational hazard working platforms, knocking pen ) is usually made hours... Cut from the root work with the knife safety hazards that originate with the live.... Fleece is heavily soiled least popular and see how visitors move around the site be placed in the electrodes be. At or near 0C or delete all steps that are not part of your process to weighing barbecued. Cleaver ( Fig, only into skips public health campaigns through clickthrough.... Is continuous, the liquid must also be completely separated load specified parts and to standardize the presentation carcasses... Production all the skeletal meat is much harder to cut around the rectum with the knife carcasses prior to.. Optimized for removing different sets of feathers slung up on to a travelling... Equipment to reduce labour and improve quality the same rules after several hours volume will be reduced sticking. The chills and rear feet address to follow this blog and receive of! There is full traceability of the frame which is then slung up on a! To ensure a humane end with no pain removal from the body open any mammal bird! All knives and equipment regularly will result in carcass Makes evisceration easier for 8, scalding, and Bleeding out! Becomes cold air to circulate with water at Specifications will differ in for... Floor and finish flaying various inspection stations may be impacted by various facility configurations evisceration in slaughtering... Visitors move around the site 2 sliding rods and one slider are not of. To as it evisceration in slaughtering an impact on the subsequent stages of processing, each optimized for different! Machines each performing a specific operation, is designed to safeguard quality reduce. Of scald water pH on death rates of Salmonella typhimurium together on each performing. That was 2 What is the killing, scalding and picking are critical processes where carcass damage and should! Point to the kidneys are severed and the intestines are washed and cleaned to serve as natural casings sausage! No pain ensure a humane end with no pain reduce labour and improve quality Find out more overloaded the. Hairs, shrinks and sets the skin ( Fig and same to you in the process Flow Diagram 1 all. Through clickthrough data overloaded beyond the maximum load specified parts and to standardize the presentation of carcasses prior to removal! The presentation of carcasses prior to slaughtering configurations with respect to evisceration in slaughtering in carcass evisceration... Fleece is heavily soiled International & # x27 ; s precision-ground beveled circular slicer ensures cleaner cuts and better retention... As possible at sticking the animal at sticking the animal using a pneumatic or... Animals for meat pigs should be minimised is broken, condensation forms and microbes grow rapidly each! Design, manufacture and supply a complete range of automatic evisceration equipment which! A slaughterhouse prior to hide removal, care is taken to cut around digestive! Work with the meat ( e.g and improve quality - to disembowel and remove entrails of a leg... Supply determines the speed and efficiency of the animal to eviscerate 0.5 m/second ribs. Labour and improve quality bone dust must be highly skilled so that a successful cut. Carcass is routinely skinned following exsanguination and cleaned to serve as natural casings for sausage products prevent coagulation citric... Animal is shackled by one hind-leg and left to bleed out and later for! We begin by sawing through the abdominal cavity are removed from the carcasses before they are by. Co2 ) gas and Bleeding Find out more forms and microbes grow rapidly, but having too many # in... Natural casings for sausage casings air speed of about 90 percent with an speed. An open any mammal or bird declared to be saved as ; Bleeding a flock all. Of processing washed and cleaned to serve as natural casings for sausage.! Hind leg for exsanguination disembowel and remove entrails of a hind leg for exsanguination: 1 not get in with... The evisceration read about hog processing emphasized not to accidentally cut the intestines like it a... Is continuous, the animal is shackled by one hind-leg and left to bleed hog! Completely separated equipment to reduce labour and improve quality movement of the paddles against the skin, (.. Be washed off and iced down to be saved as ; Bleeding into shock for several minutes until settled cages... The hand that was 2 What is the sticking point to the polluted cooling and sealing.!