602 



U. S. BUREAU OF FISHERIES 



under the lifted frame of cans. The frame is then conveyed to the 

 dump. It is first immersed in a well of water (the warm water 

 from condensers is recommended for this) to loosen the cakes and 

 is then placed in a swivel-mounted dump and turned over. The 

 cakes slide out into the glazing trough. This arrangement allows the 

 frozen cakes to fall directly into the glazing water, which breaks 

 the impact and avoids the damage that would be done the fish if 

 they should fall on the floor. 



Fig. 37. — Petersen's method. Cakes of fish frozen in molds. Courtesy, Bay City 



Freezer 



The glazing trough is built through an opening in the wall that 

 separates a cold packing room from the freezing room, one end 

 being in the freezing room and the other in the cold packing room. 

 The fish cakes float through the glazing trough, take on a glaze,, 

 and are removed in the cold room and packed. 



The entire operation is practicable and simple and undoubtedly 

 produces frozen fish of excellent quality. Where the sizes and 



