614 



U. S. BUEEAU OF FISHERIES 



for freezing and warm brine for slight defrosting so that the plates 

 may be removed easily from the shelves. 



The outside upper surface of each shelf is very slightly concave, 

 so that when the shelves are warmed for removal of the plates the 

 drip from the water condensed on the apparatus collects in this slight 

 concavity. When the plates are again placed on the shelves, the 

 water makes a physical contact between plate and shelf, which be- 

 comes ice when refrigeration is again turned on. This ice bond be- 

 tween plate and shelf serves to conduct heat rapidly and to insure 

 rapid freezing. There are 12 shelves on each side, or 24 shelves in 

 one cabinet freezer, taking about 250 pounds of fillets. 



Fig. 47.- — Cooke's method for individual fillets. Removing frozen fillets from plate 

 and putting on fresh ones. Courtesy, Atlantic Coast Fisheries Co. 



In operation, the fillets are laid, skin side down (the skins usually 

 are removed), on the plates. The loaded plates are placed in a rack 

 superstructure mounted on a flat truck and are moved to the freezer 

 cabinet. They are put on the warm shelves, which, as stated, have 

 water on their upper surfaces. The cabinet doors are closed and the 

 cold brine is turned on. At a temperature of 10° F. below zero had- 

 dock fillets freeze in about 50 minutes; at 25° below, in less than 40 

 minutes. When fillets are frozen the warm brine is turned on. the 

 plates are removed and transported back to the plating tables, and 

 fresh plates are put in the freezer. 



The plating table is really a frame to receive one plate at a time. 

 It is provided with a series of perforated pipes connected with the 

 city water supply. Water is turned on momentarily and is squirted. 



