HOUSING
PIH-57
pork industry handbook
COOPERATIVE EXTENSION SERVICE • PURDUE UNIVERSITY • WEST LAFAYETTE, INDIANA
Supplemental Heat For Swine
Authors
Charles N. Hinkle, Purdue University
Al H. Jensen, University of Illinois
Charles K. Spillman, Kansas State University
Richard F. Wilson, Ohio State University
Reviewers
David B. Gerber, Ohio State University
H. W. Jones, Purdue University
Charles F. Pierson, Jr., Livingston, Montana
T. T. Traywick, Jr., Cope, South Carolina
During some phases of the pig’s growth from birth to market or replacement herd and for some types of management systems, the pig’s normal heat production is insufficient to maintain a productive air temperature within the building. Under such conditions, supplemental heat is needed. Supplemental heat is heat added to the swine building to supplement the normal heat production of the animal, thus maintaining a productive environment.

In some buildings, such as the farrowing house, supplemental heat is regularly used, and permanent types of heating systems, such as unit heaters or make-up (ventilation) air heaters, should be considered. On an occasional need basis, a temporary heater that could be moved into the building for several days or a week will get a producer through a cold spell or a partial load period.

Permanent Heating Systems
Unit Heaters
A unit heater has all the components assembled into one container and needs only to be hung in the building and connected to a source of fuel and electricity. (See Fig. 1.) The basic unit heater consists of some type of fan, either propeller or centrifugal, and a heating element. Sometimes air intake filters, directional discharge louvers and vanes, automatic temperature controls and safety controls are included. Unit heaters are generally installed overhead and thus do not use valuable floor space in the swine building. Most unit heaters use 100% recirculated air.

Several types of heating elements are available for use with unit heaters. For swine buildings, however, probably the direct-and/or indirect-fired gas burners and electric heating elements are the most common. Another choice would be a hot water element, especially in a farrowing or nursery building where underfloor hot water heat will be or already is used.

Since most unit heaters use recirculated air, dust could be a problem, depending upon the management and
feeding systems used. If filtration of the circulated air is desired, a centrifugal blower would work better than a propeller fan against the higher static pressure caused by the filter.

The size and number of heaters needed depend upon the heat requirement and floor area of the particular swine building. As an example, a 26 ft. x 76 ft., 28-sow farrowing
Cooperative Extension Work in Agriculture and Home Economics, State of Indiana, Purdue University and U. S. Department of Agriculture Cooperating. H. G. Diesslin, Director, West Lafayette, Ind. Issued in furtherance of the Acts of May 8 and June 30, 1914. It is the policy of the Cooperative Extension Service of Purdue University that all persons shall have equal opportunity and access to its programs and facilities without regard to race, religion, color, sex or national origin.