combines the beet features of the plant operations surt'eyed with certain 

 modifications GUCi2;ested by the ensineerc who made the study is i-cx^roduced 

 below. A yynthcjized layout as well as a tabulation of cotlriiatod irian-hour 

 values for individual operations under the streajjilined procedure is 

 included. 



Plant procedure — synthesized operations . — (see figure V - 5^) 



1. Receiving and unloading: Tvro men, woi'king as a tearn in the 

 hold of the fishing vessel, shovel iced headless shrimp onto a portable 

 power conveyor. The conveyor elevates the shrimp from the vessel hold 

 and discharges them into a wash vat located on the dock, -v^here storage 

 ice is washed away from the shrimp. 



2. Inspecting and grading: A conveyor ranoves the shrimp from 

 the vat and feeds them past a tecun of seven inspectors. Ilie inspectors 

 remove by hand all extraneous matter and shrimp of inferior quality. The 

 Inspected nhrimp are discharged into the receiving hopper of a grading 

 machine. A single operator oversees the grading machine \'Mdi mechanically 

 sorts the shrimp into the size categories, and through four discharge out- 

 lets, ejects the shrimp according to size to the packing stations. 



3. Packing and weighing: At each of the four packing stations 

 a teojn of two operators is stationed. The first operator sets up the 

 folded five-pound size waxed carton, fills the carton with graded shrimp 

 and passes the filled carton, lid open, to the second operator. The 

 second operator weighs the carton, closes and places it on a conveyor 

 belt feeding to the ■vnrapping machine. 



h. Overwrapping of carton: An operator, stationed at the load- 

 ing end of the irrapping machine, removes the cartons of shrimp from the 

 conveyors feeding from the packing stations and places them on the feed 

 belt of the in-apping machine. The \rrapplng machine mechanically overiTraps 

 and seals the filled cartons and discharges them to a team of t^ro v7orkers 

 who load the ^/rapped cartons on rolling shelf racks for transport to the 

 freezer. 



5. Blast freezing: The rolling racks of filled cartons are 

 manually loaded into the chill room of the freezer installation. This 

 room chould be designed and utilizable for freezing when volume production 

 warrants It. The shrimp are left In this area until the production run is 

 completed and then loaded into either a large or a small blast freezer room, 

 depending upon the quantity of the production run. The approximate capacity 

 of these blast freezer rooms should be 10,000 pounds and 20,000 pounds. 



6. Mastering: The frozen five-pound cartons of shrimp are re- 

 moved from the blast freezer by tito teams of two men each and packed ten 

 cartons to the master carton. The master carton is then sealed and placed 

 in cold storage to await shipment. 



260 



