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Frozen Fruits and Vegetables
Frozen fruits and vegetables are highly perishable
unless properly stored. Upon delivery, they must be
transferred promptly to a low-temperature storage
space. Check the temperature of the load upon arrival
by taking temperature readings of cartons selected from
top layers inside of shipping cases.
When the temperature is found to be higher than that
of the freezer room, scatter the shipping cases loosely
about the room on hand trucks or on the deck with
adequate space between individual cases to permit rapid
lowering of the product temperature to the freezer room
temperature. Use of a portable fan to create an air
current over the items will speed up temperature
equalization.
When the temperature of the items has
been lowered sufficiently, stack the cases compactly at
once. Stack from the bulkhead toward the center of the
room, starting about 4 inches from the bulkhead or
bulkhead coils. Stack the cases on pallets to permit the
circulation of air under them. The use of pallets will also
improve the sanitary conditions. In rooms where cold
air is expelled directly from blower units at the ends of
the rooms, the cases should be stacked low enough to
permit air circulation. Allow at least 2 feet between the
top of the stack and the overhead or air ducts.
Dairy Products and Eggs
Keep the cold storage room for dairy products and
eggs fresh by keeping it clean and by circulating the air
slowly. Air circulation can be increased by the use of
pallets or deck gratings and by the proper stacking of the
various lots.
REFRIGERATION UNITS
Three factors affect the rate at which frost and ice
accumulate on refrigerator coils: (1) door traffic, (2)
excessive temperature difference between the coils and
the box, and (3) moisture from the stored materials. In
each case the buildup can be reduced by properly
planned and executed breakout procedures. Measures
discussed in the following paragraphs may be used to
prevent excessive icing of coils.
Door Traffic
Breakouts should be planned for a full days
requirements. All messes must draw their frozen
subsistence items at a predetermined time, usually in the
morning. Any
breakout from
items withdrawn at this single daily
the freeze box, if not intended for
immediate use, should be stored temporarily in the chill
box.
This one breakout per day should be strictly
enforced. With a little planning on the part of the various
messes, it should not be too difficult. In this way, the
reefer temperature will remain constant and excessive
icing from too much door traffic will be kept to a
minimum.
Temperature Controls
A difference in the temperature of the refrigerated
spaces and the refrigeration coils will cause vapor to
form on the coils and the refrigeration coils will turn the
vapor into ice. This ice formation continues until the
temperatures of the coils and the refrigerated spaces
equalize.
The temperatures of the coils and the refrigerated
spaces are likely to differ most during the period when
the freeze box is being restocked. The higher
temperature of the food items being stored will cause a
rise in temperature in the refrigerated space and produce
vapors. There is no way to prevent this condition, since
the work of storing must go on. However, once the
storage has been completed, the box should remain
closed until the normal temperature level of the freeze
box has been reached.
Air Circulation
Proper storage and adequate air circulation help
prevent excessive ice formation. Continuous
circulation by electric blowers is necessary at all times.
Storage arrangements should allow free circulation of
air throughout the box.
Adequate aisles and overhead space should be
provided to permit the free circulation of air from the
blowers. Blowers should be inspected each day to
ensure proper operation.
Any malfunction in the
circulating unit should be reported to the duty engineer
immediately.
Defrosting and Cleaning Refrigerators
The refrigeration coils and units in cold storage
spaces should be defrosted as often as possible. A layer
of frost or ice 1/4 or more inches thick will reduce the
efficiency of the refrigeration system and may result in
overloading the compressors.
Always consult the
engineering department regarding the defrosting of the
refrigeration system.
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