Admin Wiring Done

Shunted Lamp Holder

This week I finished up the electric in the butcher shop Admin which includes the hall, inspector’s office, bathroom and initial cutting room where we’ll be butchering and making sausage. All equipment is tested and in place.

The lamp holder above is a “shunted” holder. This is a fluorescent lamp holder. We’re using LED lamps that are replacements, lower power, aren’t glass, aren’t breakable and don’t contain mercury. Unfortunately the lamp holder is permanently shunted. What this means is the two pins are joined. The unfortunate part of that is some LED replacement bulbs have the power coming from both ends and will work with this but some like those from have the power coming on two pins both at the same end. I really like the Toggled bulbs, nicely made and well engineered, but this issue was a stumbling block.

Other lamp holders use a wire to do the shunting in which case I can just rewire them to work with either the Toggled or other dual end bulbs. Little details. I disassembled the lamp holder to see if I could hack it by cutting an internal conductor but there isn’t an elegant solution in this case. The simple answer is to replace the permanently shunted lamp holders with non-shunted ones. Worked fine.

Now that I’ve finished wiring up the initial part of the building we’ll be using I’ve moved onward out to the lower mech and laundry where I have installed and wired to power the remaining two breaker boxes. We now have light and power in the laundry so soon I’ll be able to install the washer and drier. One of the requirements for USDA inspection is that we provide laundry services for the inspector, as well as needing it for our own work cloths. Thus the laundry room.

After that comes wiring up the two hot water heaters. I already wired the ventilation system although I have not yet installed the actual ventilation fan. Ben just cleaned the Admin loft where we’ll soon be installing ducts and fans.

Outdoors: 20°F/-4°F Sunny
Tiny Cottage: 64°F/57°F

Daily Spark: Be nice or be bacon.

About Walter Jeffries

Tinker, Tailor...
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3 Responses to Admin Wiring Done

  1. Someone emailed asking about what cloths required washing for the inspector.

    There are smocks and things like that which need cleaning. Over cloths which are worn in the butcher shop that provide a separation layer between street cloths and product (meat). We have to do laundry for ourselves – adding the inspector’s laundry to our own is not a big deal and I would prefer actually to have the over cloths stay here rather than go farm to farm. That makes for better biosecurity.

    One can take the cloths to a laundry, hire a service (hard here in the sticks) or have an onsite laundry which is our preference as that will save money, be easier and I think more effective.

  2. Dawn Carroll says:

    Did you look at the on demand hot water heaters for your hot water source? I wonder if they really save money by not keeping a tank of water hot all of the time vs the power that the electric ones take up when in use.

    • We have a heat pump 80 gallon tank water heat for the first stage which is the first stage to get us up to 145°F and a on-demand hot water booster to raise the temperature to the regulatory required 180°F (we go to 185°F) for the sanitization. In our cold northern environment the on-demand units do not do well going directly from our cold water source as it is a >100°F temperature rise. Thus it is done in stages. The heat pump operates slowly and very efficiently. The on-demand stage operates fast for the last jump and is actually two on-demand units in one in order to provide the flow and temperature jump we need. Once we’ve been using them a bit I’ll measure their real world efficiency and we’ll know more.

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