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Dari-Trends |
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Would You Milk In Your Own Parlor? |
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Of all the questions you ask yourself during the planning stages of a new parlor, this may be one of the most overlooked. Yet, how you answer it has more to do with the success of your operation than you might think even if you never intend to milk the cows yourself. Providing an operator-friendly parlor environment can go a long way toward improving the productivity and efficiency of your operation, say Dick Potter, executive director of sales and operations, and Joe Prazak, manager for cow traffic systems at Bou-Matic. If your employees are physically comfortable in their workspace, they'll be more energized and have a more positive attitude, behavior and work ethic. They'll enjoy their job and want to stay longer. Plus, you'll attract more qualified applicants to replace those who may choose to leave. So what makes a parlor operator-friendly? The bottom line is to provide a warm, relatively dry, well-lit and well-ventilated area. Beyond those basics, a few extra amenities and open communication can add to the appeal. Following are some tips on designing an operator-friendly parlor: HEATING/COOLING Keep the parlor comfortable. "There's nothing more miserable than working in a cold, wet parlor," says Prazak. "Admittedly, it's difficult to keep it dry because of the amount of water that's used during milking. But providing heat will definitely enhance the comfort level." A radiant heating system i.e., one that heats the surface rather than the air is the best option. With an in-floor system, coils of special plastic tubing are placed in the concrete floor. As hot water circulates through the coils, heat radiates through the floor surface and provides a warm place to stand. In-floor heat is also an option for the milkhouse and office. Since these areas can be closed off, it's often times the only heat that's needed, even in cold climates. Some producers also use in-floor heat in the return alley to keep manure from freezing. Forced air heat is an option, but Potter and Prazak don't recommend it. "From a ventilation standpoint, it creates challenges," says Potter. "The hot air rises to the ceiling, but the floor remains cold." Cooling on hot days and in hot climates is best achieved by proper ventilation. Some producers use misters and foggers above the cow deck to cool cows and milkers. VENTILATION Proper ventilation using a combination of forced and natural methods is critical for maintaining high air quality and minimizing odors. Design forced ventilation systems to move air from the front to the rear of the parlor. A parlor with a cathedral ceiling is easier to ventilate than one with a flat ceiling, especially in parlors that are 40-feet wide or wider. Plus, tall, peaked ceilings help eliminate claustrophobia and they give you the ability to hang lights high. To take advantage of natural ventilation, consider wind direction. In warm climates, optimum natural ventilation can be achieved by using curtain walls or translucent panels in holding pens and parlors. In cold climates, use doors and windows that can be closed during harsh weather and opened during warm weather. Use ceiling fans in conjunction with forced and natural air ventilation for optimum air movement. To minimize odors don't use slatted floors with manure pits under holding pens and freestalls. LIGHTING Adequate lighting is important so operators can visibly see the cows' udders so they can do the best job possible. Hang lights high to eliminate shadows. The most popular type of lighting fixture is sodium halide. IN THE PIT Beyond ventilation, lighting and heating/cooling there are some features that can easily be worked into any parlor plan. Some cost little or nothing and can make a vast improvement in your new parlor. Give milkers enough room to do their job. The operator pit should be at least 8 feet wide. Crown the pit floor in the center so it slopes gradually to the sides. This is easier on a person's back because it shifts the weight to the balls of the feet. Provide a non-skid floor surface. Mats offer more sure footing than concrete, and they're more comfortable to stand on for long periods of time. Provide easy access to the cow deck and holding pen with ladders, steps or sloped entrances. Install adequate towel dispensers, drop hoses, wastebaskets, etc. so milkers don't have to walk a long way for supplies. Select stalls with a cow indexing feature. Proper cow position is important for safety and ease of milking, especially in a parallel parlor. If milkers have to reach in to attach the units, their safety may be compromised. Use hose supports to properly position the unit so milkers can adjust the unit quickly and move on to the next cow. Invest in a crowd gate to keep cows close to the entrance. Milkers shouldn't have to leave the operator pit to bring cows into the parlor. Design the holding pen to encourage cows to come into the parlor. Since cows have a natural tendency to face uphill, a 3 percent slope keeps cows directed toward the entrance. Position the curb height so that the cows' udders are at eye level. That way milkers don't have to stoop down or reach up to attach units. An adjustable floor is an option for accommodating different operator heights. Implement a freestall maintenance program that keeps cows clean. When clean cows enter the parlor, milkers can spend more time properly prepping them instead of cleaning them. Treat cows in an area separate from the parlor. It shouldn't be the milkers' job to treat cows. Keep equipment well-maintained. Although breakdowns are bound to happen occasionally, it's a hassle to deal with frequent equipment failures. Find the right combination of liner, shell and claw to minimize squawks and unit fall-offs. EXTRA AMENITIES Add a few extra amenities to enhance the work environment of your dairy. Provide a good source of drinking water close to operator area. Invest in a break room, and keep it clean and well-maintained. Equip it with a refrigerator, microwave and coffeepot. Don't be tempted to turn it into a catchall room for liners, towels, etc. Provide bathrooms, possibly even a shower. Like the break room, keep it clean and well-maintained. CONSIDER THE INTANGIBLES Brush up on your people skills. Working with a boss who doesn't communicate well with employees can be frustrating. Ensure milkers have a clear, concise understanding of what's expected of them, e.g., provide defined job descriptions. And take the time to show them how to do a certain task. Offer feedback related to job performance, both positive and negative. However, don't continually criticize. Determine what self-motivates your employees. Provide adequate training. This is especially important in areas such as cow prep procedures. Offer a 10- to 15-minute break at the midpoint of each 8-hour shift. Studies have proven that a short break improves efficiency. ENHANCE THE EXISTING ENVIRONMENT If a new parlor isn't in your immediate plans, it may be advantageous to consider sprucing up your existing work environment. It may not take much to make it more operator-friendly. With a small amount of remodeling you may be able to add more lights and improve ventilation. Sodium halide lighting is most easily added and provides a generous amount of extra light. Large fans can also be added to improve ventilation. If you do plan to do any remodeling, check to ensure that the electrical system can handle the additional requirements. Add parlor mats for additional milker comfort. Properly maintain equipment. Even in an older facility, equipment that's in good working order can make milking more enjoyable.
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Seehafer Refrigeration, Inc. |
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