VARIOUS METHODS OF REFRIGERATION AND ITS 

 ADVANTAGE TO THE PUBLIC 



GEORGE H. McKAY 



Superintendent, Reading Terminal Market, Philadelphia, Pa. 



For years refrigeration was openly dis- 

 cussed with disapproval by people who 

 did not understand or who wilfully mis- 

 represented it to the public. However, dur- 

 ing the last few years the people in general 

 have been enlightened by government in- 

 vestigations and by the interest taken by 

 the different states in the subject, and it 

 has been proven to be the only safe and 

 sane method of preserving food products. 

 Especially is it of advantage in times 

 of overabundance and of oversupplied markets. 



DIFFERENT METHODS OF REFRIGERATION 



There are several methods of artificial refrigeration, but the 

 most popular ones are the ammonia-expansion and the brine 

 systems. 



By the former method, ammonia is expanded by coils of pipes 

 in the rooms; where by the latter system the brine is previously 

 cooled by having been circulated in pipes submerged in tanks or 

 cooling coils. The brine is then pumped through coils into the 

 rooms. The latter method is the most popular, since it keeps rooms 

 at a more even temperature. 



However, there is another system which must not be forgotten 

 the old method of cooling and preserving products by ice. 

 This is inexpensive and advisable in climates cold enough, where 

 ice as easily procurable, also where goods need not be kept below 36 

 degrees Fahrenheit. Where it is necessary to keep goods below 

 this degree, a compartment can be built and salt added to the ice. 

 By having an up draft open at all times, and the downtake with 

 slides to close the openings, a fairly even temperature may be 

 maintained. 



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