7. Weighing: Eac)i filled carton is welched by a tevan of two 

 operators, the lid closed, and the carton placed on a conveyor leading 

 to the packaging machine. 



8. Packaging: The filled cartons are conveyor-fed into an 

 automatic machine where they are overwrrapped and sealed. 



9. Freezing: From the packaging station the cartons are con- 

 veyor-fed to an automatic loading plate freezer where they are frozen 

 and then discharged onto a table ready for mastering. 



10. Mastering: The cartons of frozen shrimp are hand paclced 

 in the master cartons, placed on a conveyor feeding to a machine where 

 they are sealed and discharged ready for cold storage. 



Manpower requirements and production per man-hour . — AsBiuaing 

 that both the synthesized layout (see figure V - 60) and the synthesized 

 operations described above were to be adopted, production per man-hour 

 (in terms of end-product weight) and man-hours required per hundred pounds 

 of end-product were estimated by the First Research Corpui-ation engineers 

 as follows: 



TABLE V - 59. —FROZEN BREAD"!) SHRIMP, 

 ESTIMATED PRODUCTION RATES AMD MAi-i-HOURS REQUIRED 

 TO PRODUCE 100 POWJD,S OF END-PRODUCT, HYPOTHETICAL 

 PLANT USING SYNTxIEST'^D PROCEDUl^S AlID LAYOUT 



280 



