How are compartments in ships fireproof?

Sea transport of refrigerated goods

The refrigerated space of refrigerated food transport and ice making pp 318-414 | Cite as

  • H. Ofterdinger
  • F. W. Schröder
Part of the Handbuch der Kältetechnik book series (KÄLTETECHNIK, volume 11)

Summary

The beginning of refrigerated transport by sea falls in the second half of the 19th century [1]. Due to the economic situation at the time, there was a considerable shortage of meat in some European countries; on the other hand there was an excess of meat in Australia and America. This situation gave rise to the consideration of whether and how meat could be transported by ship. Numerous experiments were therefore carried out with the technical possibilities known at the time, some of which ended with no, some with success [2]. The creation of the ammonia refrigeration machine by Carl von Linde between 1875 and 1880 brought fundamental progress. The first ammonia ship refrigeration systems were successfully installed on ships of the “WhiteStar Line” and the “Rotterdamsche Lloyd”. About 10 years later, the carbon dioxide refrigeration system came to the fore. It can be assumed that the tightness issues in ammonia systems played a decisive role in this change. At the end of the last century, I. and E. Hall, Dartford, was a leader in the construction of ship refrigeration systems using carbon dioxide as a refrigerant. At this time ships were already being built with larger cargo hold cooling systems that were used to transport both meat and fruit.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1962

Authors and Affiliations

  • H. Ofterdinger
  • F. W. Schröder
  1. 1. Hamburg, Germany
  2. 2. Hamburg-Bergedorf, Germany