Glow-in-the-Dark Paint Over Exit

I painted glow-in-the-dark stripes around the rooms of the butcher shop and over the exit doors. During the day light hours these exit signs are nearly invisible but at night with the lights off the glow is bright enough to navigate by and clearly points out the path towards the outdoors. It is a simple non-electric solution that runs without batteries, utility power or replacement parts. The glow powder I used will never wear out like a light bulb or LED but will just keep glowing for centuries to come, recharged by each day’s light coming in the front door and our work lights.

Speaking of lights, today I finished putting in the last of the lights in the first section of the butcher shop where we’ll be opening to cut meat soon. There are recessed round lights in the bathroom, office and initial cutting room (iCutter) plus four very bright sets of double tube lights in iCutter to give us excellent lighting while we work.

Since the iCutter room will get sprayed down for sanitization before and after each work day the lights and electronics like switches and outlets are all waterproof. I got three different types of light fixtures. The one I like best is PrimeLights vapor and water proof unit into which I put water proof LED bulbs.

Almost all of the lights are LED in the butcher shop, just like in our cottage. There is one exception. A light that is not a light for lighting. In the inspector’s office I put a radiant heat lamp in the ceiling on a timer so that if the inspector is cold they can press a button to get 5, 10, 30 or 60 minutes of heat on their head and shoulders when doing paperwork at the desk. When visiting the head of the meat inspection division had mentioned that the inspector may need a heater in the office to be comfortable.

I designed our building to naturally run cool year round. Currently the inspector’s office is 41°F – about the same as the inside of most home refrigerators. I expect that will go up a little once equipment is running in the office and giving off a little heat. This is a temperature we’re comfortable at as we’re active and working but someone sitting at a desk doing paperwork might get chilly. Thus the optional radiant heat lamp overhead.

The last two electrical things I need to wire in iCutter are the switch for the ventilation fan that should arrive today and the light for the Aqua. Yesterday Ben helped me pull the wires with the magic mouse. Then I’ll be wiring up the lower mech room, laundry and water heaters – the last electrical things on my diminishing list of things to do before we open the butcher shop.

Outdoors: 4°F/-10°F 6″ Snow, Overcast
Tiny Cottage: 65°F/59°F

Daily Spark: The ground hog did not see his shadow.

In addition to the inspector’s desk the office also contains the Fricon super chiller fridge, the So-low super freezer that drops meat to -121°F and the phase converter for transforming utility split phase power into 3Ø power for bigger machines like our scalder grinder, bandsaw and future emulsifier. There is also a heat exchanger built into the floor of the office and bathroom where we can dump excess heat from our mechanical refrigeration should we need to do so. Each generates a little heat which will warm the inspector’s office putting the heat where it is needed and appreciated most. The rest of the building will thus stay that much cooler.

About Walter Jeffries

Tinker, Tailor...
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4 Responses to Glow-in-the-Dark

  1. Trey Jackson says:

    Given how cool it is in the butcher shop, and the fact that you’ll be regularly spraying it down. How fast does the moisture left over from the cleaning dry? I imagine the chilling units will dry the air, but as cold air doesn’t hold a lot of moisture to begin with… Plus, it sounds like the design is intended to minimize the need for running the chilling units because efficiency.


    • We have both tower stack driven and power driven ventilation. In fact, the power fan for the iCutter ventilation arrived yesterday. It is powerful enough to act as a hover craft lifting itself clear into the air and floating. Impressive. It’s rating is such that it will do 30 exchanges of air per hour for the iCutter – that’s a complete air exchange every two minutes. We’ll use it in power mode only during and just after the cleaning process of pre and post operations sanitization. The rest of the time the passive stack driven tower ventilation will act to exchange air at a slower rate. When we were doing grinding and polyurea we use a more powerful system that exchanged the building’s air every 15 seconds.

  2. James says:

    Since you will not be conduction your own slaughter operations at the start, where will you have the hogs slaughtered? How long do you anticipate before you start with abattoir?

    • We’ll continue taking pigs to Adams Slaughter until we have our own slaughter up and ready. Ironically, the cost of getting to slaughter is very high yet the savings of doing our own slaughter will not be that great. Having our own slaughter will allow us to break the six or seven pig a week limit imposed by transport – we’re not willing to pull a trailer on our steep, dirt mountain roads – and it will mean less stress on the animals. Adams does an excellent job – if they were next door I would probably never build out the slaughter portion of our building. Time frame is hopefully within two years for slaughter. Doing the cutting, sausage and later smoking will provide the money for the slaughter rooms build out.

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