It's called pipelining. If you have 5 floors of space to work with, there's no reason you couldn't run a 48 or 72 hour bacon-making process on a portion of the

It's called pipelining. If you have 5 floors of space to work with, there's no reason you couldn't run a 48 or 72 hour bacon-making process on a portion of the pork running through the facility.