Hierarchy classification:

1. top of the aat hierarchies
2. Objects Facet
3. Furnishings and Equipment (hierarchy name)
4. Tools and Equipment (hierarchy name)
5. equipment
6. [equipment by context]
7. culinary equipment
8. [culinary equipment for preparing and cooking food]
9. [culinary tools and equipment for cutting]
10. butchering tools

Anotations

Scope note:

Large basins used in processing pig carcasses. The carcass is submerged in the basin, which is filled with boiling water, in order to loosen the bristles to make them easier to remove in later steps of processing.