| 4. Cheese dairy |
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Milk reception was arranged in halls at the center of the building complex.
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Next to reception, the cheese procession halls have partially been occupied. Therefore some rooms are closed off and cannot be checked, not that we would be interested in someone's private workshops anyway.
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Kettles and other major equipment are absent, but loose parts of cheese making are still lying around the unused hall.
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Some kind of kitchen at the border of abandoned and industry-occupied sections.
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Paint peeling in the kitchen just like everywhere.
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Neat button panels.
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Cheese borer, cheese cutter etc.
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Formerly a super clean environment now grows moss.
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This door was strictly closed, because somewhere behind it operated an oven factory. They moved away, so it could be vacant now.
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Cream separator's circuit breaker.
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Old cabinet and other junk in control room.
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The PLC in focus: older produce of Valmet. Between summers 2003 and 2004, someone had removed all the I/O and other cards, and stacked them on a table. So for this photo they had to be inserted back..
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These controls are related to cleaning of pipes and tanks, acid wash program 1 etc..
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This hall is the place where they celebrated 50 gigagrams of produced cheese in 1983, in the old photo on page 7. Not much to celebrate today.
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The big food cellars are not the only thing in this location that bring in mind some Kubrick's movies...
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Aaa yeaah, ya'kno whut I'm saaayin?? Don't come around here with no bullshit...
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The plate memorises how this dairy was the first one in country to start producing cheese with SP-process in 1954. Bitter, dismissed workers have altered the message such that it says when the former dairy stopped making cheese with SP-process.
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Dawn rises outside, but exploring inside continues.
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Going down there's a pit and access to next department. Let's see.
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Behind the doors, an acid room awaits.
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The sign warns about nitric acid. We raised the lid, when a drop of condensed water dropped to the kettle from the bottom of the lid. Sound resembled a sizzling snake, so there really was some acid still there.
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A strange red cauldron and unrecognized UV-source.
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Door of switching center was removed. Maybe it had bothered somebody.
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Emergency dusch, and sign guiding when to use it.
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The basement contains storages and cheese cellars. These extra wide doors have also been driven through by forklifts, which have transfered the raw cheese lumps between process phases.
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One of the cheese cellars, which are quite large and pitch black.
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Acidification basins have been torn open, only concrete bottoms remain.
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Daily routine: Add 7 sacks of salt to water. See instructions
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Rat war goes on as the years go by.
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