Four Degrees, Fourteen Hours: A Pad’s Saturation Timeline in the Cold Room
Hour by hour, a 300 gsm pad under 22 kg of pork goes tacky at hour fourteen and passes water after that. How to time changes and read white edges correctly.
Fillet Lines at 200 kg a Day: Pad Changes Around the Twelve-Hour Mark
A whitefish plant on the west coast of Ireland thaws 200 kg of cod and haddock a day in eight trays, each holding 25 kg in two layers between film. Between 06:00 and 18:00 the trays look fine. Overnight, with the room empty and the door shut, the pads pass from damp to spent, and the early shift arr…
