varies. Some retail stores may obtain their products at wholesale, using 

 nothing more than an open truck, with dry ice and an insulated blanket as 

 protection. The standard practice with small lots is to handle them in 

 an insulated shipping box. If such a box is used it is precooled (held 

 in a cold room until the temperature of the box drops to 0° F.) It is 

 then filled in the order-assembly room and held at 0° F. until shipped. 

 The filled box is usually charged with dry ice for all trips exceeding 

 12 hours' duration. On arrival at destination, the box is kept closed 

 until the product can be transferred to storage at 0° F. Frozen shrimp 

 are usually tremsported from wholesaler to retailer in trucks, but a 

 relatively small amount is transported in refrigerator cars or by air 

 freight. 



Frozen shrimp are most coraraonly transported in well-insulated 

 trucks. The amount and type of refrigeration provided varies. Trucks 

 equipped with mechanical, refrigeration, dry ice refrigeration, or stored 

 refrigeration in "hold-over" plates have proven to be satisfactory. 



The low temperature necessary for preservation during long 

 hauls cam best be obtained by employing mechanical or dry ice refriger- 

 ation. Thermostatically controlled mechanical refrigeration units are 

 usueilly operated by separate internal combustion engines, little or no 

 attention is required during transit. With dry ice vmits, care must be 

 taken to replenish the dry ice during transit. Trucks refrigerated by 

 means of "hold-over" plates are best suited for tremsportation over com- 

 paratively short distances since they provide only limited refrigeration. 



Refrigerated delivery trucks are designed merely to absorb the 

 heat introduced in transit and not to lower the temperature of the prod- 

 uct or serve as storage space. Best results are obtained if precooled 

 trucks are loaded quickly in the morning instead of the night before 

 deliveries are to be made. 



Retail Operation 



Facilities for the storage of large reserves of frozen foods 

 usually aire not found in the retail store. Most retailers only have 

 retail-display cabinets, some of which eire large enough for a small 

 reserve. This arrangement requires almost daily replenishing by the 

 wholesaler. Stores having a Isurge volvmie of business need additional 

 storage. Some retail stores have walk-in storages, others have the 

 older chest-type storage cabinets for holding reserve supplies. 



Frozen- storage facilities at the retail level are governed 

 by the same factors that apply to order-assembly rooms, except that the 

 temperature shoiild be held at 0° F. or lower. Inventories should be 

 limited to one week's supply, and a complete turnover of the products 

 in storaige should occur every week. The facilities should be defrosted 

 regularly. 



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