FREEZING AND COLD STORAGE 303 



by a fork lift truck to a glazing tank. There the pallet box, or, if one is 

 not used, the individual fish, are connected to a hoist and dipped several 

 times into the water. After the fish have been coated with a sufficient 

 glaze, they are transported to a storage room, either individually or in 

 the pallet box, and kept at 0°F or lower. At intervals of storage the glaze 

 on the frozen fish is renewed by spraying them with fresh water or by 

 redipping them in the tank of glazing water. 



Mackerel, chubs, or herring are usually washed, placed into metal pans, 

 and frozen in a sharp or air-blast freezer. After freezing, the pans are 

 dipped into fresh water and the fish removed. The remaining blocks of 

 fish are then dipped in or sprayed with water to acquire a sufficient ice 

 glaze and packaged in wooden boxes lined with kraft paper or in card- 

 board cartons. 



Fishery products may be glazed by dipping them into a tank of fresh 

 water, as referred to above, or by spraying them. Dipping is the most 

 effective method. The glazing room should be 20 to 25°F. The temper- 

 ature of the glazing solution should be kept just above its freezing point, 

 and the length of each dip should be about 30 seconds. It is necessary 

 that the product be dipped into the solution several times in order to 

 build up a sufficient ice glaze. 



Packaged seafoods (fish fillets, precooked fishery products, scallops, 

 shrimp, etc.) may be frozen at the cold-storage plant in a contact-plate, 

 air-blast, or in some cases a sharp freezer, then master cartoned, and 

 stored on skids or pallets in storage rooms of 0°F or lower. Many of the 

 cold-storage plants used to store packaged seafoods are not equipped 

 with facilities for freezing and packaging the product. These plants are 

 designed mainly to provide storage and fast in-and-out movement of 

 already frozen products. 



Space Requirements. The size of a cold-storage plant is generally rated 

 in cubic feet of gross refrigerated volume, which includes wall to wall and 

 floor to ceiling. In a large palletized warehouse, the product piling area 

 will comprise 70 to 80 per cent of the total refrigerated floor area, the 

 remaining area being for aisles of 8 to 12 feet in width. The product piling 

 heights for modern single or double-story warehouses may vary from 

 16 to 20 feet, or 70 to 90 per cent of the floor-to-ceiling height. The older 

 multistory warehouses have relatively low product piling heights of 

 7}-^ to 10 feet. This permits the stacking of products by hand or with 

 small lift trucks. The aisles are less frequent in number and only about 

 half the width of those found in the more modern palletized warehouse. 

 Because of this, the ratio of product storage space to gross refrigerated 

 space is usually much higher for the nonpalletized warehouse. 



The space required for storing frozen fishery products varies with the 



