HOME FREEZING 3 



Construction details should be carefully considered from the standpoint of 

 durability, operating efficiency, and convenience in use. The finish should be 

 easy to clean and rust resistant. Food should be easily accessible and shelves, 

 if present, should be spaced for efficient use. 



A thermometer should be provided so that the temperature within the cabinet 

 can be checked during operation. Top lids should be of a size and weight that 

 can be lifted comfortably, and the installation of an alarm device to prevent loss 

 of food due to mechanical failure or power shut-off is suggested by Masterman 



(11). 



According to Crowther (3), construction details supplied by the manufacturer 

 should provide information on the tj'pes of material used, the kind and thickness 

 of the insulation, the sealing of the unit, and the refrigeration equipment. Guar- 

 antees, provisions for servicing, and adequate instructions for the care and use 

 of the cabinet are all important. 



Locker Freezers 



Frozen food locker plants and the facilities they offer are becoming increasingly 

 popular among homemakers who wish to freeze foods. The first so-called lockers 

 used for the cold storage of food were located in California about 1913, according 

 to Tressler and Evers (15). They were nothing more than locked boxes, fur- 

 nished by farmers, which were stacked in a cold room. Later, lockers were con- 

 structed as drawers and arranged in tiers to slide in and out. The service was 

 limited to farmers who raised and processed their own products, since cold 

 storage was the only service provided. 



When services were offered for preparing and freezing meats, vegetables, and 

 fruits, the demand for lockers increased. Locker plants have become very 

 popular in the Middle West and West and are increasing in popularity in the 

 eastern part of the country and New England. A recent survey (Warner, 20) 

 showed that there were 29 locker plants in Massachusetts and 185 in the six 

 New England States. On a nation-wide basis, 5,300,000 locker boxes handled 

 1,750,000,000 pounds of products, or an average of 330 pounds each. 



Locker plants are of five general types: 



1. Plants which offer preparation and freezing storage for meat and poultry. 



2. Plants which offer preparation and freezing storage for meats, vegetables, 

 and fruits. 



3. Plants employed in a refrigerating enterprise such as a refrigerated ware- 

 house or creamery which rent lockers as a side line. 



4. Plants employed in a refrigerating enterprise which rent lockers and offer 

 food preparation and freezing services. 



5. Plants which rent lockers in combination with a retail business such as a 

 grocery store or meat market. 



The most common size locker has a capacity of about 6 cubic feet and is about 

 18 inches high, 20 inches wide, and 30 inches long. 



Locker-plant patrons have the inconvenience of transporting food back and 

 forth to the locker. There may also be an additional cost for transportation if 

 special trips to the locker are necessary. The home freezing unit is much more 

 convenient than the locker but there is the added expense of depreciation, re- 

 pairs, and electrical energy. 



In the use of lockers the average rent of approximately $18 to $20 yearly, plus 

 preparation, packaging, freezing, and insurance, is the only expense. The latter 

 items vary with different locker plants and their method of operation. Many 



