Section 11.3

UNIVAN MARITIME (H.K.
) LIMITED
FLEET OPERATION MANUAL
CARRIAGE OF CHILLED CARGOES
11.3.0
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SECTION 11.3
11.3.1
DECIDUOUS CARGOES
11.3.1.1 Types of Fruits

11.3.1.1.1
Deciduous fruit is the fruit from trees changing their
leaves yearly. The predominant commodities are apples and
pears, but grapes and plums are also covered by these
instructions.
11.3.1.2 Cargo Hold Preparation
11.3.1.2.1
Before arrival at the loading port the cargo holds are to
be thoroughly cleaned, ventilated and carefully ozonized. Ozone
is used to achieve clean and fresh air, free from smell. When the
ozone equipment is in operation, the hatches as well as fresh air
inlets must be closed. The cargo hold fans should be run at low
speed. Should you wish to use the ozone equipment during the
cargo voyage, YOU MUST CONTACT THE FLEET TEAM FOR
APPROVAL.
11.3.1.2.2
If ozone equipment is not available, the access hatches
are to be kept open, weather permitting. Cargo and fresh air
fans to be operated at maximum capacity. During unfavourable
weather conditions, the fresh air system is to be used at
maximum capacity and the cargo hold fans to be run.
11.3.1.2.3
This airing and/or ozonizing is especially important if the
vessel has carried other commodities than "deciduous" fruit
before the deciduous loading.
11.3.1.2.4
Mould and similar growth on deck or gratings etc may
delay the loading considerably. Such mould must be washed
with a solution of "Cleanship Santizer" manufactured by Euroclean
Marine Chemicals alternatively with a 0.5% solution of Sodium
Orthophenyl Phenate (S.O.P.P) or equivalent.
11.3.1.2.5
Painting of decks must be avoided shortly before loading
operations and paint containing a bitumen base must be fully
dried at least two weeks before loading.
11.3.1.3 Pre-Cooling
11.3.1.3.1
Pre-cooling instructions should be obtained from the
Agents at the loading port, including what temperature should the
cargo spaces be on arrival and for what period of time this
temperature should have been kept.
11.3.1.3.2
If no other instructions are given the cargo holds should
be precooled to 0 oC which temperature has to be reached at
least 24 hours before commencement of loading.
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UNIVAN MARITIME (H.K.) LIMITED

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SECTION 11.3
11.3.1.4 Loading/Stowage of Cargo

11.3.1.4.1
During breaks in the loading operations all spaces
containing cargo must be closed and the cargo hold fans and
refrigerating machinery run at the most suitable capacity in
accordance with the shippers recommendations.
11.3.1.4.2
If possible, apples and pears should not to be stowed in
the same chamber except on direct instructions from the
Charterers/Shippers and IN SUCH CASES THE FLEET TEAM
IS TO BE ADVISED SOONEST.
11.3.1.4.3
When the loading in a deck is completed refrigeration
must commence at once. The cooler coils shall be defrosted
carefully just before hatch closing for every deck, to achieve a
cooling down of the cargo as quickly as possible.
11.3.1.4.4
Spaces must be ventilated by use of fresh air and the
CO 2 content is to be kept below 1% (grapes 0.5%).
11.3.1.4.5
The fans to be run at full speed during the cooling down
period. When the carrying temperatures are reached the fan
speed is to be adjusted to 45-60 air circulations per hour. A
humidity of 85% is to be aimed at.
11.3.1.4.6
Cargo hold fans are normally to be operated at full speed
during the whole voyage. However, when carrying temperatures
are reached the fans sometimes can be slowed down according
to special instructions.
11.3.1.5 Pre-Cooled Cargo
11.3.1.5.1
Cooled cargoes, such as apples and oranges are
sometimes loaded in precooled condition, sometimes directly
from the growing areas or packing houses, in the latter case with
a temperature around that of the outdoor air.
11.3.1.5.2
A precooled parcel should, if possible not be stowed
together with a non precooled parcel in the same deck.
11.3.2
BANANA CARGOES
11.3.2.1 Preparation of Cargo Spaces

11.3.2.1.1
During the outward voyage (ballast voyage), the cargo
holds are to be cleaned, given fresh air and/or ozonized
carefully.
11.3.2.1.2
During periods when the ozone equipment is in
operation, the hatches as well as fresh air inlets must be closed.
Fans in the holds should be operated at low speed during
ozonizing. Ozone must never be applied to a banana cargo

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SECTION 11.3
during the voyage.

11.3.2.2 Ventilation During Ballast Passages
11.3.2.2.1
On the ballast voyage, if ozone equipment is not
available, the hatches are to be kept open, weather permitting.
11.3.2.2.2
Cargo and fresh-air-fans, are to be operated at the
maximum capacity.
11.3.2.2.3
At times when the hatches have to remain closed owing
to unfavourable weather conditions, the fresh-air-system is to be
operated at maximum capacity and the cargo hold fans are to be
run.
11.3.2.2.4
This airing and/or ozonizing is very important, especially
if the vessel has carried other commodities than bananas during
the previous voyage.
11.3.2.3 Pre-cooling
11.3.2.3.1
Pre-cooling is only to be performed when specially
advised. If no other instruction is given, the cargoholds are to be
precooled to 10 oC, which temperature has to be reached at least
12 hours before the loading commences.
11.3.2.3.2
When the loading commences, the delivery air
temperature must immediately be raised to the temperature
required during the forthcoming voyage.
11.3.2.4 Requirements During Loading Period
11.3.2.4.1
During loading, the cargo hold fans should be operated
at slow speed with the refrigerant or brine flow to the cooling
batteries kept running.
11.3.2.4.2
The delivery air temperature must not be lower than the
delivery temperature asked for during the forthcoming voyage.
11.3.2.4.3
When a deck is loaded to about 50% capacity, the fan
speed as well as the refrigerant or brine circulation is to be
increased to give the requested delivery air temperature.
11.3.2.4.4
As soon as the deck is fully loaded, fan speeds are to be
increased to full speed, the delivery air temperatures reduced to
the temperatures requested (see respective voyage instruction).
11.3.2.4.5
The less time that elapses from the completion of loading
a deck until the delivery temperature is obtained, the better the
cargo will turn out.
11.3.2.5 Part Cargoes


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SECTION 11.3
11.3.2.5.1
Should a deck not be completely filled with cargo, the
cargo must be spread out over the whole area of the gratings.
However, for a shorter voyage other steps may be taken to
ensure a good circulation through the cargo (eg cover the empty
grating area with tarpaulins).
11.3.2.6 Fan Speeds
11.3.2.6.1
The cargo hold fans are to be operated at maximum
speed during the whole voyage.
11.3.2.7 Brine / Refrigerant Circulation
11.3.2.7.1
It is very important that the largest possible amount of
refrigerant or brine is circulated through the cooling batteries, at
the temperature producing the delivery temperature requested,
within shortest possible period.
11.3.2.7.2
The refrigerant or brine temperature is not to be reduced
below the level required in order to achieve the delivery
temperature requested. Temperatures below 0 oC (32 oF) should
be avoided, if possible.
11.3.2.7.3
When the temperature of the delivery air is steady on the
level requested, the refrigerant or brine temperature is to be
raised to the highest level at which the requested delivery
temperature can be maintained.
11.3.2.8 Fresh Air Ventilation During Voyage
11.3.2.8.1
The fresh air ventilation is to be started as soon as the
cooling down period is over but not more than 24 hours after the
loading is finished in the respective cargo spaces.
11.3.2.8.2
The baffles are to be opened and any existing fans to be
started and the amount of fresh air adjusted to 2-3% per minute if
the vessel has equipment for this control. Otherwise full fresh air
ventilation is to be maintained throughout the voyage unless
such action affects the control of the delivery air temperature in
which case we are to be informed.
11.3.2.8.3
Should a cargo show an abnormally large percentage of
ripening or turning bananas, the supply of fresh air is to be
increased provided that the increased supply of fresh air does
not jeopardise the control of the delivery temperature.
11.3.2.8.4
If there is the slightest suspicion that the quality of the
bananas being loaded is unsatisfactory, it is essntial that fresh air
is given as early as possible. In such a case, advise the Fleet
Team immediately.
11.3.2.9 Reduction Period
11.3.2.9.1
The reduction period is the time required in each deck to


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SECTION 11.3
reduce the temperature of the return air to 4 oF (2 oC) above the

delivery temperature requested, calculated from the time when
the particular deck is finally closed after completion of loading.
11.3.2.9.2
The length of the reduction period is to be calculated for
each deck and the average of these values applies as reduction
period for the cargo and this value is to be inserted in the
refrigerating report.
11.3.2.9.3
It is important that the temperatures are brought down as
quickly as possible and the reduction period should not exceed
36 hours.
11.3.2.10
Heating of Cargo Holds
11.3.2.10.1
When the bananas are discharged in areas where a cold
climate is prevailing, the cold outdoor air might seep into the hold
causing the temperature in the hold to drop below the delivery
temperature requested for the cargo.
11.3.2.10.2
In such cases it is advisable to run the fans at slow
speed and circulate the brine or refrigerant so that the delivery
air temperature ordered for the voyage is kept.
11.3.2.10.3
In these instances the pulp temperatures have to be
watched carefully in order to avoid a drop below the requested
delivery temperature.
11.3.2.10.4
At very low temperatures during the voyage (-10oC or
lower) it is possible that the fresh air fed into the cargo hold is
cold to the extent that even the delivery air temperature drops
below the requested values. In such instances the brine of
refrigerant must be heated so that the correct delivery
temperature is kept.
11.3.2.10.5
The amount of fresh air must not be reduced until all
heating facilities are maximally utilised.
11.3.3
CITRUS CARGOES
11.3.3.1 General Information

11.3.3.1.1
The most common citrus fruits carried in reefer vessels
are oranges, lemons and grapefruit.
11.3.3.1.2
Most citrus fruit have a strong smell which may very
badly influence certain other cargoes such as meat, fish, butter,
eggs, etc. Thus special care must be taken that vitiated air from
citrus loaded decks is kept from leaking into any deck loaded
with such sensitive commodity.
11.3.3.2 Cargo Hold Preparation
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11.3.3.2.1
The cargo holds should be thoroughly cleaned, ozonised
and aired during the ballast passage. All planned spaces for
loading are to be completed prior to commencement of loading.
11.3.3.3 Pre-Cooling
11.3.3.3.1
Pre-cooling is not always required by the Charterers but
the holds should always be pre-cooled to required temperature
when pre-cooled fruit is loaded.
11.3.3.3.2
When no specific instructions regarding pre-cooling are
given, advice in this respect is to be obtained from the
Charterers.
11.3.3.4 Loading / Stowage of Cargo
11.3.3.4.1
Refer to Sections 11.2.3 and 11.2.4.
11.3.3.4.2
The appearance of cartons is especially important in the
sale of fruit. Therefore where it is necessary to separate different
ports and / or cargo of varying marks do not use paint or marker
pens. Any separation necessary should be done by using
coloured separation nets.
11.3.3.4.3
To prevent chafing of the cartons which would affect the
marketability of the fruit, it is important that a tight stowage is
achieved.
11.3.3.4.4
Materials for securing the cargo including air bags, if not
already onboard should be supplied by the Charterers. When air
bags are supplied from ashore make sure that air guns are also
supplied to enable the air bags to be inflated from the vessels
deck low pressure air line.
11.3.3.4.5
Oranges and lemons may be stowed together.
Grapefruit, where possible, should be stowed separately but
where necessary could be stowed with lemons. In such a case
the lemons are carried at the grapefruit temperature.
11.3.3.4.6
Many ports now use electric pallet jacks in the cargo
holds for loading and discharging of the cargo. It is therefore
very important that the gratings are in good condition and level
so that the operation of the pallet jacks is not impeded.
11.3.3.4.7
Where pallet jacks are used the ship's crew should be
especially vigilant for any damages to the gratings caused by the
stevedores operating the jacks. Any damages should be entered
on the company "Stevedores Damage" form and presented to
the stevedores for acceptance of damage at the earliest
opportunity.
11.3.3.5 Palletised Cargoes

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11.3.3.5.1
Citrus cargoes are often loaded on pallets which sit on
top of the vessel's gratings. In such a case to maintain a tight
stow the vessel's semi-permanent side shorings (where fitted)
are to be erected prior to arrival at the loading port.
11.3.3.5.2
Where the vessel is not fitted with side shorings the
pallets are to be tightly secured by means of dunnage or air bags
to prevent movement of the pallets in rough weather.
11.3.3.5.3
This is especially important in cargo spaces towards the
bow and stern of the vessel where due to the lines of the vessel
the holds may not be square. If the pallets are allowed to move
in such spaces considerable damages will occur to the ship's
side insulation and to the cargo.
11.3.3.5.4
The Master/Chief Officer is to ensure that the Charterers
arrange for palletised cargoes to be properly secured at their
cost.
11.3.3.6 Pulp Temperature
11.3.3.6.1
Unless advised otherwise follow general instructions
given in Section 11.2.3.7.
11.3.3.6.2
Any fruit tested is not to be put back into the carton as it
will decay and affect the remaining fruit.
11.3.3.7 Carrying Temperatures
11.3.3.7.1
Citrus fruits are generally carried at a certain temperature
observing that the delivery air must not drop below a somewhat
lower temperature. The difference between the lowest permitted
delivery air temperature and the return air temperature is
normally between 2 deg C and 5 deg C.
11.3.3.7.2
Late harvested citrus fruits may require a lower carrying
temperature than the earlier cut fruit.
In such case the
Charterers have to give special instructions.
11.3.3.7.3
The usual accepted carrying temperatures for citrus fruits
are as follows:-
Fruit
Oranges
Return
Temperature
o
C
Lowest
Delivery
o
C
3 - 10
0 - 5


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Grapefruits
10 - 16
6 - 10
Lemons
5 - 14
3 - 10
Mandarins
2 - 6
1 - 4
Tangerines
0 - 4
0 - 2
Limes
8 - 10
6 - 8


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11.3.3.7.4
Temperatures are however dependent on variety
and maturity and the vessel should always obtain written
temperature instructions from Charterers. Should the
vessel not receive written instructions, the Fleet Team
should be immediately informed.
11.3.3.8 Fan Speeds
3.3.8.1 The cargo hold fans are to be operated at maximum speed
during the whole voyage.
11.3.3.9.1
Unless advised otherwise by the Charterers, it is
normal to keep the CO 2 content in the cargo spaces below
0.1% which entails supplying a quantity of fresh air per
hour equivalent to between two and two and one half times
the cargo spaces by volume.
11.3.3.10
Relative Humidity
11.3.3.10.1
Normally kept at 85 - 90% but some cargoes such
as mandarins are stated as 75 - 80%. Keep humidity at the
higher level unless Charterers written instructions state
otherwise. If lower humidity level is requested, contact the
Fleet Team for advice.
11.3.4
POTATO CARGOES
11.3.4.1 Cleaning and Ventilation

11.3.4.1.1
Before arrival at the loading port, the holds are to
be thoroughly cleaned, ozonized and properly ventilated so
that neither gas nor smell exists.
11.3.4.2 Pre-Cooling of Cargo Spaces
11.3.4.2.1
Precooling of holds is not necessary unless the
outside temperatures is above +20 oC In case of higher
temperatures, have the holds precooled to +10 oC 24 hours
prior to arrival in the loading port.

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SECTION 11.3
11.3.4.3 Heating of Cargo Holds

11.3.4.3.1
During winter time when temperatures below 0oC
can be expected, the cargoholds are to be heated to +10
o
C/+15 oC at least 24 hours prior to loading and great care
must be taken to keep the hold temperatures above +5 oC
during the loading.
11.3.4.4 Condition of Cargo At Loading

11.3.4.4.1
Potatoes are normally shipped in bags and are not
precooled. The potato bags must be dry and reasonably
clean, free from potato moth and their caterpillars, moulds
and mechanical injuries. Wet stained bags is a sign of soft
rotten potatoes.
11.3.4.5 Pulp Temperatures
11.3.4.5.1
The pulp temperature in the potatoes must be
checked most carefully and noted during low outside
temperatures. It must not be below 0oC in which case the
freezing risk is great. The freezing point for potatoes is 0.5/ -1.0 oC.
11.3.4.5.2
With low outside temperatures, there is a risk of
cold air in the bottom of a deck if the fans are not running
and it is thus recommended that the fans are run at a slow
speed during loading.
11.3.4.6 Frost Damage to Cargo
11.3.4.6.1
If the outside temperature is below +2 oC at loading
or during transportation to the ship, the potatoes may be
frostbitten and care must be taken to ensure that no
frostbitten potatoes are loaded.
11.3.4.6.2
Frostbitten potatoes have a sweet taste and may
be soft which is the first stage of becoming rotten.
11.3.4.6.3
Should the potatoes become slightly frostbitten this
damage may possibly be cured if they are kept stored at
10-20oC for a period. The length of the period depends on
grade of damage and temperature kept. The damage is
cured when the sweet taste of the potatoes no longer can
be noticed. Severe frost bite cannot be cured.
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SECTION 11.3
11.3.4.7 Stowage
11.3.4.7.1
The potatoes are to be stowed in a way that makes
it possible for the cooling air to penetrate the cargo. A tight
and safe stow with complete coverage of the gratings will
thus achieve the most accurate cooling.
11.3.4.7.2
A stowage with every second layer fore an aft and
the others athwartships is recommended and stowage
more than ten bags high (50 kilo bags) should be avoided.
11.3.4.7.3
If Shippers/Charterers demand higher stowage,
please note that if the cargo is fixed on FIOS terms, the
responsibility is normally theirs and not the Owners, if the
condition of the cargo gets deteriorated for this reason.
THIS FACT SHOULD BE POINTED OUT TO
EVERYBODY CONCERNED BEFORE A HIGHER
STOWAGE OF THE BAGS IS COMMENCED.
11.3.4.7.4
If you are at all doubtful about what has been
agreed for your cargo or if the cargo is fixed on a higher
stowage you should contact this office.
11.3.4.7.5
Dunnage in the cargo is not allowed and walking on
the bags should be avoided.
11.3.4.8 Ventilation and Carrying Temperature
11.3.4.8.1
The cargohold fans are to be run at full speed until
the carrying temperature is reached and thereafter they are
to be run at 2/3 or 1/2 speed until three or four days prior to
discharging when the temperatures are to be raised.
11.3.4.8.2
Carrying temperature for table potatoes is usually
stated by the Shippers and may vary somewhat, but is
normally about +5 oC. Seed potatoes are carried at various
temperatures which are to be specified by the Shippers for
each cargo.
11.3.4.8.3
The carrying temperature is to be measured in the
return air and care should be taken that the delivery air is
never allowed below +3 oC for table potatoes or +5 oC for
seed potatoes unless otherwise stated by the Shippers.
11.3.4.8.4
Three or four days before the vessel's arrival at the

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SECTION 11.3
discharging port (or before the discharging starts) the cargo

temperature (i.e the pulp temperature in the potatoes) is to
be raised to about the outside temperature expected during
the discharging to avoid condensation on the potatoes.
Some Shippers may not want this rise in temperature so
check with them first on this point.
In the event
temperatures are to be increased then heat is to be applied
at full fan speed and by using the defrosting system.
11.3.4.8.5
As potatoes are very sensitive to light, the cargo
hold lighting has to be kept switched off during the whole
voyage.
11.3.4.9.1
Fresh air to be given only in small amounts.
Principally a volume of fresh air equal to the empty deck's
volume should be blown into the deck every 24 hours, ie
the air in each deck should be renewed once per 24 hours.
If more fresh air is blown in, there is a risk that too much
moisture is introduced and the cargo becomes wet and
starts to mould.
11.3.4.9.2
Raising temperature by means of fresh air is not
allowed. However, when the temperature in the cargo is
raised above the outside dew point, fresh air may be given
especially if the discharging is delayed.
11.3.4.10
Chemical Treatment of Cargo
11.3.4.10.1
Most cargoes of TABLE potatoes are treated with
sprout retarding chemicals. As these chemicals may have
an undesirable effect on SEED potatoes, it is of utmost
importance that the holds are carefully washed down after
having discharged TABLE potatoes in case it should
happen that a cargo of SEED potatoes is to be loaded
directly afterwards.
Note
The foregoing instructions in this section only apply to
potatoes carried under refrigeration. For potatoes carried
"ventilated stowage" separate instructions apply.

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Section 11.3

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UNIVAN MARITIME (H.K.

CARRIAGE OF CHILLED CARGOES

11.3.1.1 Types of Fruits

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

11.3.1.4 Loading/Stowage of Cargo

11.3.2.1 Preparation of Cargo Spaces

UNIVAN MARITIME (H.K.) LIMITED

during the voyage.

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

The reduction period is the time required in each deck to

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

reduce the temperature of the return air to 4 oF (2 oC) above the

Heating of Cargo Holds

11.3.3.1 General Information

UNIVAN MARITIME (H.K.) LIMITED

FLEET OPERATION MANUAL

Refer to Sections 11.2.3 and 11.2.4.

UNIVAN MARITIME (H.K.) LIMITED

CARRIAGE OF CHILLED CARGOES

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

CARRIAGE OF CHILLED CARGOES

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

11.3.4.1 Cleaning and Ventilation

Copyrights: Univan Maritime (H.K) Limited. All rights reserved

UNIVAN MARITIME (H.K.) LIMITED

11.3.4.3 Heating of Cargo Holds

11.3.4.4 Condition of Cargo At Loading

UNIVAN MARITIME (H.K.) LIMITED

Three or four days before the vessel's arrival at the

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UNIVAN MARITIME (H.K.) LIMITED

discharging port (or before the discharging starts) the cargo

Chemical Treatment of Cargo

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