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Meet for Meat Light-alloy Bodywork
Page 59
Page 60
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By George W. logs
IN designing vehicles for the transport of meat, account must be taken of future fluctuations in demand, variations in methods of buying, and operational questions such as whether to provide for side or end loading, or mechanically or manually operated hanging gear. During the past seven years the tendency has been to turn increasingly to meat-transport bodies constructed entirely of light alloys.
Bodies for meat haulage must be hygienic, non-hygroscopic, easy to maintain and clean, non-toxic and must possess adequate strength without the need for heavy scantlings— qualities which light alloys provide. The end of meat rationing, however, may change the requirements in some measure, because with the end of rationing, buying by the individual butcher may return.
At the moment, all meat is carried in quarters, so that hanging gear may become: less popular, as the butcher will probably require his meat to be cut before leaving the market. Added point is given to this view by the long-term agreements entered into with Commonwealth and other countries, which may result in large quantities of meat reaching this country in frozen or chilled condition, thus necessitating floor-loading vehicles.
If, on the other hand, this country is forced to concentrate on its own resources, home-killed meat may account for as much as 75 per cent. of the meat distributed and both hanging gear and floor loading vehicles will be required.
Before attempting to consider a type of vehicle which would meet all these demands, some of the major requirements in the construction of a body for meat haulage should be laid down. A difficulty arises at once, because needs differ all over the country, for the layout of markets and slaughter-houses influences the decision on the type of design to be used.
In the north-east and north-west of England, sideand end-loading bodies are favoured. In the Midlands, the preference is for endloaders with hanging gear which is also called for in the south-east, south-west and South Wales.
In Scotland, where the demand is for meat in long sides, no particular arrangement is favoured, whereas in London almost all meat is loaded on the floor. This, of course, is because so much of it is frozen.
Some needs are, however, basic to all types. For example, the best type of flooring to be used has been decided. The demands for hanging gear have largely been provoked by the dissatisfaction of health authorities with the dirt deposited on the floor by the loader's feet.
Extruded corrugated aluminiumalloy sections, with interlocked joints sealed to prevent moisture seeping through, have proved most suitable. The channels receive the dirt deposited and facilitate drainage. Because of their lower elasticity, aluminium floors absorb the impact of meat thrown on to them better than do other materials and their non-slip properties are greater than is generally supposed.
A floor of this type costs no more than one of 11-in. oak, the nearest equivalent to an extruded aluminium a25 floor. However, the more normal wooden floor must be replaced several times in the life of a body and any initial extra cost with light alloys is more than covered.
The interior of the body should be lined with 12-gauge sheet at the lower sides and 10-gauge at the front. Frozen meat can easily cut thin panelling and its tendency to settle during transit imposes stress on the body sides.
Stress on BOdyW011iE Hanging gear also places great stresses on the bodywork and a method of locking the hooks on which the meat travels on the gear is essential. Normally channel section beams are used for the rails and three or four are sometimes employed. The larger number does, however, tend to congest the interior of the body and retard loading.
T h e conventional insulation methods em ploy materials such as Onazote, Isoflex or Fibreglass. Aluminium foil is another efficient insulator, because of its high reflective properties, which increase the insulating value of the air spaces by reducing heat transfer through radiation. This makes the air space three times as effective as a low conductance type of insulation material.
Some aluminium alloys tend to smear when meat is in contact with them, the fat acting as a lubricant. Certain alloys, notably those containing magnesium, give the best results, because of high surface hardness. Varnishing is not successful, as the varnish absorbs meat juices. Burnishing and anodizing both obviate smearing.
The Ideal Vehicle
Bearing in mind these requirements, the ideal vehicle for retail meat delivery would appear to be one with a short wheelbase for manceuvrability, good acceleration, good headroom and a low floor level to facilitate loading. Roller shutters or doors which can be swung out of the way • would also seem desirable.
Thus, a vehicle with two floor levels, one high enough to enable the loader to take the quarters off, if carried on the floor, and the other dropped as low as possible to enable the loader to walk into the vehicle a26 to hang the meat, would be admirable.
The electric vehicle offers many advantages, but as the batteries are beneath the floor, this would have to be thoroughly sealed to prevent seepage. The low floor height of the battery-electric is a feature in its favour. Another is that in London most retail delivery vehicles perform no more than two deliveries a day, totalling about 50 miles.
The effort required for loading any meat-transport vehicle is high.. Normally, the floor is raised to cover the wheel-arches to provide an uninterrupted circulation space. Therefore the load has to be carried up a ramp or ladder and then swung on to a hook.
Ramps are preferred to steps, because to balance a quarter of meat is a difficult feat. Mechanical methods are normally too slow. The telescopic body, in which the meat is loaded on the floor of each section in turn, avoids contamination of the body by the loader's feet. Preventing the loader from entering the vehicle is an advantage, but all mechanically operated meat bodies must be provided with hand gear for use in an emergency.
Whatever the conditions of the meat trade, vehicles used in it must, above all, be easy to handle. Light alloy construction, apart from increasing strength, assists in making the vehicle less fatiguing for the driver and more economical to operate. Careful design can also assist the loader.
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