Title: Using farm egg cooler space
Full Citation
Permanent Link: http://ufdc.ufl.edu/UF00084427/00001
 Material Information
Title: Using farm egg cooler space
Series Title: Using farm egg cooler space
Alternate Title: Circular 220 ; Florida Agricultural Extension Service
Physical Description: Book
Language: English
Creator: Tarver, Fred R. Jr.
Publisher: Agricultural Extension Service, University of Florida
Place of Publication: Gainesville, Fla.
Publication Date: June 1961
 Record Information
Bibliographic ID: UF00084427
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: oclc - 232108389

Full Text

Circular 220



Florida Agricultural Experiment Stations

Fig. 1.-Cold air from the coil circulates around stacked baskets
of freshly washed eggs.

Florida poultrymen are realizing more and more the impor-
tance of producing and marketing quality eggs.
One method of maintaining egg quality is the installation and
efficient use of an egg cooler.
Farm egg coolers represent an initial investment of $500 or
more, depending upon the type and size of the egg cooler, size
of the refrigeration unit, and whether labor cost is included.

June, 1961

This egg cooler serves three main purposes:
(1) Removing heat from shell eggs
(2) Maintaining a low egg temperature as long as the eggs
remain inside the egg cooler
(3) Maintaining humidity in the egg cooler

The same refrigeration unit cools both vacant and occupied
space. Plan to get maximum use of the egg cooler.
The method of processing eggs, location and size of the egg
cooler are factors which must be considered very carefully in

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with respect to the arrangement.

Fig. 3.-The portable shelf between layers of baskets allows stacking
and conservation of floor space. The uniform size basket within a layer
contributes to a firm and rigid stack.

developing plans to use the space more efficiently. Most walk-in
egg coolers can be rearranged to employ space more efficiently.
Processing eggs normally includes cleaning, candling and
grading, packaging, and holding until marketed.
The cleaning and washing operation at the laboratory of the
Department of Poultry Science, University of Florida, is per-
formed outside the cooler, but adjacent to it. All other opera-
tions are handled inside the cooler.
At the Poultry Laboratory, space is provided to include the
egg grader and chandler, basket racks, holding area and a work
Figure 2 shows the dimension of the egg cooler and arrange-
ment of equipment and supplies. The equipment is arranged to
take maximum advantage of the circulating cold air.
The baskets of eggs, after being washed, are placed on racks
in the cooler (see Fig. 1, 2 and 3). This allows cool air to cir-
culate around the baskets of eggs as they drain. In this phase
of processing, the eggs are washed in the afternoon and allowed
to cool overnight. It takes about 5 hours for eggs packed in
baskets to cool to the temperature of the egg cooler (56'-580 F.).
A drain in the floor of the egg cooler removes any excess water
that may drain from the eggs. If there is no drain in a cooler,
it may be necessary to place a metal pan on the floor under the
egg baskets.
The next morning the baskets of eggs are removed from the
stack and candled and graded according to size. Cracks, checks
and spots are removed before they are sized. Figure 4 illustrates
arrangement of one section of the egg cooler, showing a stool to
hold a basket of eggs, and a wall shelf back of grading machine
to hold off-grade eggs. The grading machine and table under it

Fig. 4.-Shell eggs are easily cartoned or cased from the packing table.
Adequate space allows the packer to switch ends of case without difficulty.
All packing supplies are cooled prior to packing.

are designed to hold cases for the eggs as they are sized and
placed in cases by the packer. A slight rearrangement can be
made if the packer is placing eggs in cartons. Note shelf to hold
filler flats and/or cartons above the egg grader.
After the egg cases are filled, they are removed and placed in
racks back of the packer. The holding capacity of this cooler is
42 cases.
Another good processing practice is to keep a supply of egg
cases, filler flats and cartons in the cooler so the processed eggs
can be placed in a cool container. This helps to maintain the egg
Each poultryman who has an egg cooler should study his
facilities and operation procedures to see if some planning would
make the egg cooler more efficient.
Gather eggs often, clean, cool and grade-these practices
will help you market a better egg.

The author was assisted in the plans and construction of the interior
arrangement of the egg cooler by Mr. Carl Wright, University of Florida
Poultry Farm Supervisor, and Mr. Jose H. Gutierrez, a University of Florida
poultry major, from Colombia, South America.

(Acts of May 8 and June 30, 1914)
Agricultural Extension Service, University of Florida,
Florida State University and United States Department of Agriculture, Cooperating
M. O. Watkins, Director

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