Flushing Systems for Dairies (1993)
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Flushing dairy facilities, such as milking parlors, holding areas and free stall alleys, can replace mechanical scraping or scraping with a tractor and blade. For optimum performance, flushed surfaces are usually sloped at 2 percent to 5 percent to provide adequate flow velocity for good cleaning and transport. The Missouri State Milk Board requires the milking parlor to be flushed with fresh water, but effluent may be recycled from a lagoon for flushing other areas such as the holding pen, loafing and feeding areas.
Archive version. For the most recent information see extension.missouri.edu.
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