600 



U. S. BCREAU OF FISHERIES 



fish. 72 The method applies to freezing fish in cakes and to freezing 

 them singly. 73 



FREEZING IN CAKES 



For this purpose Petersen uses a narrow, deep, tapered can, con- 

 structed of heavy sheet metal, of various dimensions to suit different 

 sizes of fish. For fish from iy 2 to 10 pounds the dimensions are 

 such as to produce cakes 28 inches long, 18 inches wide, and 334 

 inches thick. For smaller fish cans of the same length and depth 

 but 2 inches thick are used. The can is somewhat deeper than the 

 width of the cake, and when it is partially immersed in the brine 



Fig. 35. — Petersen's method of freezing. The freezing molds are lowered into the 

 brine tank. The dump for removing the cakes in center background. Here they 

 pass through the glazing trough into a cold packing room. The pan with wheels 

 on a rail is to catch brine drip from the freezing molds when they are brought 

 up. Courtesy, Bay City Freezer 



the contained fish are all below the brine level. To facilitate han- 

 dling the cans are attached to iron frames in batteries of 4 of the 

 larger cans or up to 8 of the smaller. 



For packing fish in the cans scoop-shaped temporary receptacles 

 are used — shallow pans suggesting a dustpan or snow scoop, pro- 

 vided with a handle. These scoops are designed to fit in the freez- 

 ing pans. The fish after being washed in the usual way are packed 

 in these scoops. A frame of cans is turned on its side and the 

 scoops of fish put in the cans. The frame is then upended and the 



72 P. W. Petersen, U. S. Patent 1422126, July 11, 1922; reissue 15083, Sept. 24, 1923. 

 C. J. Thompson and P. W. Petersen, U. S. Patent 1509850, Sept. 30, 1924. P. W. 

 Petersen, U. S. Patents 1528890 and 1528891, Mar. 10, 1925. 



73 See "A modern fish-freezing plant," by P .W. Petersen. Refrigerating Engineering, 

 June, 1924. New York ; also " Modern methods of freezing fish." Same journal, July, 

 1922. 



