FiGi Ki; 22. — Typical food preparation room at the Quilcene, Wash., Hatchery of the 

 Fish and Wildlife Service. Bandsaw, grinder and vertical mixer are standard 

 equipment. Note chutes from dry meal storage bins. 



preparfition room with equipment 

 such as a large meat grinder, a 

 heavy-duty bandsaw, a dough mixer 

 and/or a Large vertical mixer, and 

 a bone-and-gristle chopper, all pow- 

 er driven, and scales and sink. Con- 

 struction of the room is such as to 

 provide adequate light, good drain- 

 age, easily cleaned walls, and pro- 

 duction-line arrangement of equip- 

 ment. 



Food s t o r a g e. — Cold-storage 

 space is essential, as most of the 

 food for salmon is meat or fish 

 waste. A reasonable measure of 

 the space needed is enough room to 

 freeze and store one-half of the total 

 perishable food requirement for a 

 year. If all of the foods received 



temperature of the cold room should 

 be maintained at about 0° F., with 

 the ability to freeze rapidly large 

 quantities of fresh meats received 

 in one shipment. If fish products 

 are to be held in cold storage, the 

 temperature should be maintained 

 near —10° F. or below, with a ca- 

 pacity of at least —15° F. to freeze 

 quickly fresh-fish products such as 

 salmon carcasses. 



At most salmon hatcheries a cool 

 room is constructed as a first en- 

 trance into the cold room. In the 

 cool room are stored those prepared 

 foods that are to be kept cold for 

 the next day's feeding but that 

 should not be refrozen. The cool 

 room is entered directly from the 

 food-preparation room. The tem- 



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