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The Standard forall Marinelnstallations’ BRUNSWICK: | KROESCHELL REFRIGERATION Refrigeration for Tankers Brunswick-Kroeschell equipment is_ installed upon such a large number of tankers that their refrigeration duty can be taken as typical. Investigation shows that the meat storage room is kept at 20-24 F. and the vegetable storage room at 40-45 F. Generally, there is also a 25 gal. or 40 gal. water butt of cooled drinking water, although, in some cases, a 40 Ib. or 125 lb. ice-making set is installed; in a few cases, the equipment includes both butt and set. Investigation also indicates that these tankers, generally, have crews of from 45 to 50 men, or half this number, that their voyages range from eighteen days to four months and that meat for the round trip is taken in at the home port, while vegetables are restocked en route as needed. For crews of 45 to 50 men and for a four months voyage there are, in round numbers, 1000 cu. ft. of meat storage rooms and 500 cu. ft. of vegetable storage rooms, and, for a three months cruise, 600 cu. ft. of meat storage rooms and 400 cu. ft. of vegetable storage rooms. For crews of 20-25 men on an eighteen days voyage these storage rooms are, respectively, of 350 cu. ft. and 250 cu. ft., round numbers. Additional interesting data relative to the’ refrigeration of tankers will be furnished to all interested. BRUNSWICK-KROESCHELL COMPANY Refrigerating G Ice MakingMachineryTower& Heating Boilers New Brunswick,N.J. ~ ~ ~ Chicago, [Il. DISTRICT DISTRIBUTION & SERVICE IN PRINCIPAL CITIES 54 MARINE REVIEwW—April, 1927