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620 CHAPTER 57 1962 Guide And Data Book Refrigerated fishing boat launches new fish and shrimp indus try (fee and Refrigeration, November 1947, p. 21). Refrigeration of 1946, p. 48). vessels (Western Fisheries, October Today's new trend in tuna operations (Pacific Fisherman, October 1947,60). f ________ C. Cutler, J. r. Funcochar, and 5.0. nnake: The experimental trawler Delaware and shore facilities (freermg fish at sea--New England--Part 3) (Commercial Fisheries Review, February 1952, P-16). C. Butler, J. F. Puncochar, and B. O. Koake: Fish freezing at sea (trawler Delaware). (Refrigerating Engineering, June 1952, p. 600). C. B. Carlson: I. A Preliminary Description: S. S.'Pacific Explorer (U. S. Department of Interior Fish and Wildlife Service, Separate No. 161, January 1947; II. Suggestions for Operators of Tuna Receiving Ships, Fishery Leaflet 30, April 1948; ILL Below Decks Arrangements and Refrigeration Equipment, Fishery Leaflet 316, August 1948; IV. Personnel and the Movement of Materials, Fishery Leaflet 326, November 1948, U. 8. Department of Interior Fish and Wildlife Service). C. B. Carison and N. B. Wigutoff: V. 1948 Operations in the North Pacific and Bering Sea (U. 8. Department of Interior Fish and Wildlife Service, Fishery Leaflet 361, January 1950). C. B. Carlson and J. M. Lemon: Freezing fish at sea (Re frigerating Enoineerikg, December 1947, p. 527). P. Clement: The freezing trawler Marbouck (La Rents Generate du Froid (French) December 1951, p. 1163). H. E. Crowther: Control of fish spoilage by icing and freezing (Commercial Fisheries Review, March 1951, p. 6). J. G. Ellaoo: The Exploratory Fishing Vessel, John N. Cobb, /. Description of Vessel (U. S. Department of Interior Fish and Wildlife Service, Fishery Leaflet 385, October 1950, p. 1). E. A. Fieger, M. Green, H. Lewis, D. Holmes, and C. DuBois: Shrimp handling and preservation (Retrigerating Engi neering, March 1950, p. 244). A. C. Hardy: Russian fish factory ships (World Fishinc. February 1953, p. CO). J. S. M. Harrison et al: Transport and Storage of Fish m Re frigerated Sea Water (Fisheries Research Board, Canada, Pacific Cant Station Progress Report No. 104, November 1955). H. M. Hendrickson: Tuna boat refrigeration (Refrigerating Engineering, May 1950, p. 456). B. O. Knake: Icing Ftsh at Sea (U. S. Department of Interior Fish and Wildlife Service, Fishery Leaflet 189, July 1946). W. A. MacCuIlum: Fish Handlingand Hold Construction tn Canadian North Atlantic Trawlers (Fisheries Research Board. Canada, Bulletin No. 103,1955). W. A. MacCuIlum, G. H. Cook, and R. W. Wilson: An Investi gation pf the Cooling Rates of Gutted Pish Stowed tn Schooners (Fisheries Research Board, Canada, Atlantic Coast Slotim Progress Report No. 46, September 1949, p. 6). C. G. P. Oldershaw: Changes and additions to experimental equipment on the trawler Delaware (freezing fish at __w, Ei^fend--Part 8) (Commercial Fisheries Review, March 19^ C. G. P. Oldershaw and H. W. Magnuason: Freezing fi*h sea--New England (Parts 9 and 10) (USDI Fish and Wildlir. Service (Commercial Fisheries Review, Julv 1955). J. F. Punoochar and S. R. Pottinger :'Shalk>'wer storage bin. improve fish quality (Commercial Fisheries Review, Februa^f 1947, p. 5). ^*7 J. F. Puncochar and 8. R. Pottinger: Suggestions for handle- trawler-caught fish (Commercial Fisheries Review, December 194f J. W. Slavin: Brine cooling of fish aboard a (Industrial Refrigeration, October 1956, p. 30). vessel Ah Transport W. R. Barger: Altitude Tests with Flowers (USDA. AiUc Report 59, July 1955). .Effects of Changes in Atmospheric Pressure on Fruits ovA Vegetables (USDA, HTAS Report 197, December 1948). A. L. Ryall: Air Cargo Insulation Studies with Flowers (USDA HT&S Report 225, May 1950), . W. F. Danielson.and E. Stobr: Shipping flowers by air, Part 4. Refrigerants (The Florist's Review, July 13, 1950). ^ R. P. Della-Vedowa and B. A. Rose: Altitude Tests on Flowers (Lockheed Aircraft Corporation, Report SLR/942, September J. B. Edwards: What's ahead in air freight equipment (Proceed ings, Conference on Transportation of Perishables, University of California, Davis, Calif., February 1958). L. R. Hackney and B. A. Rose: Altitude Teels on Fruits dad Vegetables (Lockheed Aircraft Corporation, Report SLR/824, J. M. Harvey: Time and temperature effects on perishables shipped by air (Proceeding*, Fifth Transportation cf Perishables Conference, University of California, Davis, Calif., March 1961). J. M. Glod: Developments in containerization of perishables for transit by air (Proceedings, Fifth Transportation of Perishabia Conference, University of California, Davis, Calif.. March 1961). W. T. Pentzer, Jr. et al: Air Transportationof Fruits, Vegetables and. Cut Flowers: Temperature and Humidity Requirements and Perishable Nature (USDA, AMS Report 280, October 1958). S. J. Sherer and E. Stohr: Shipping flowers by air. Part 1 Airline studies (The Florists Review, April 20,1950). Shipping flowers by air, Part 2 Air shipping containers (The Florist's Review, May 11,1950). D. U. Stark: Present capabilities of airfinq transportation (Proceedings, Conference on Transportation of Perishables, Uni versity of California, Davis. Calif., February 1958). D. U. Stark: Current and future developments in the air trans port of perishables (Proceedings, Fifth Transportation of Perish ables Conference, University of California, Davis, Califl March 1961). -* CHAPTER 58 FOOD SERVICE REFRIGERATION Significance of Food Protection, Food Storage Requirements, Temperatures, Humidities, and Storage Conditions, Frozen Foods, Reach-in Refrigerators, Refrigeration Systems, Refrigerated Display Cases, Salad Pans, Counter or,Sack-Bar Refrigerators, Dispensers, Walk-In Coolers and Freezers, Water Chilling Equipment, Ice Making Equipment,-he Cream Freezers, Equipping the Restaurant, Equipment Use Surrey, Specifying and Sizing Equipment, Installation ODAY'S food service operation is literally a meal factory other accessories and materials are correspondingly more Tif it is to be successful; the only exceptions being some durable. special diet kitchens and certain restaurants catering to people who prefer having each item cooked to order. Basically, how SIGNIFICANCE OF FOOD PROTECTION ever, efficient food service is a problem of logistics of deter mining the flow of raw materials through various stages of pre paration and storage to the ultimate sale. In this process, the necessary equipment must be arranged in an appropriate pat tern and each must be suited for its particular job and coordi nated with the others. Furthermore, the entire pattern must be related to the kitchen and dining areas so that steps are kept to an absolute minimum. There has been a tendency to resist this type of planning on the theory that since the kitchen is responsible for so many different foods, any given arrangement is bound to have major drawbacks; or that set procedures will stifle the cooks and re sult in tasteless food. Experience has shown that scientific lay out, portion control, receipt standardization and various other techniques of operation can be completely successful from all points of view. The rapidity with which the field of food facilities engineer ing has grown graphically shows how well kitchen planning pays. The experienced design' engineer can demonstrate con clusively that proper planning can bring every part of the en tire establishment into the habit of contributing either to profits or efficiency, depending on whether the operation'is commercial or not. The refrigeration equipment, whether it be a water cooler or teach-in refrigerator, is much more than simply a place to cool things or to store them Every piece of refrigeration equipment is expected, not only to refrigerate, but to perform other im portant functions. Each must make its own contribution to smoothness of operation, minimizing waste, expediting service and eliminating unnecessary bundlings. These extras differen The effective use of modern refrigeration methods preserves quality and prolongs the useful life of perishable foods which play such an important part in customer satisfaction and food costs in the modern restaurant. Food deterioration continues as an important and never-ending problem-in food handling, with enzymes, bacteria, molds and yeast causing most of the trouble. Refrigeration has proven to be the most effective pre ventative of food deterioration because it inhibits or com pletely stops the action of bacteria, molds and enzymes. Im properly refrigerated perishable foods suffer wilting, softening, loss of weight and vitamin content, discoloration, molding, rotting and souring. Dr. Gail Dack of the Food Research Institute, University of Chicago, comments on this subject: "Certain foods such as dairy products, custard and various types of meats support the rapid growth of some of the bacteria causing food poisoning. These bacteria are common in our en vironment, and no practical has been found to keep thnm from contact with our'food. "One of the most common types is a certain staphylococcus, which, if swallowed with food, is ordinarily harmless. However, if it grows in the above mentioned foods it produces a poison which, when swallowed,' causes acute internal disorders. This poison has no abnormal flavor, nor are there any other tell-tale rigna to warn prospective victims not to eat such items of food. "At present, the only known method of preventing the growth of these-food-poisoning staphylococci in food is by refrigeration. In experiments on the relation of time and temperature to the growth of these staphylococci, it was found that, under favorable conditions, the poison was produced in4to5hrat86F,in3 days at 65 F, but not in 7 days at 49 F, nor in 4 weeks at 40 to 45 F." tiate food service equipment from other commercial refrigera tion items. Even when the item seems identical to that used for FOOD STORAGE REQUIREMENTS other applications, as in the case of the walk-in cooler, there In every food service operation, proper storage facilities are are definite adaptions that differentiate the food service cooler essential for (1) preventing shrinkage, spoilage, and waste; from the cooler in the food store or warehouse. Another differ (2) preserving the quality and appearance of foodstuffs; (2) ence is that the food service operation is generally concen making possible savings through quantity buying and more trated and heavy duty. Kitchens are often under-sized or un adequate use of man-hours during slack hours; (4) providing der-equipped, tend to be hot and have peak: periods during ample amounts of food for maiimiim volume; and (5) speeding which equipment receives very heavy use. Therefore, heavier up service from kitchen to table. and more rugged materials such as stainless steel and procelain The refrigeration problem, therefore, is to provide the. above eQamel are commonly used instead of synthetic .finishes for gsspntial facilities which, .in short, means providing-proper surfaces of kitchen doors. Insulation, hardware, .shelves and storage conditions for the various food products until it is con- 621