Section 11.3

UNIVAN MARITIME (H.K.) LIMITED

Issue 1 REV 0 Page 1/12

FLEET OPERATION MANUAL Date 18.12.2009 CARRIAGE OF CHILLED CARGOES SECTION 11.3

Copyrights: Univan Maritime (H.K) Limited. All rights reserved Any unauthorized reproduction of this manual, in any form is prohibited

11.3.0 CARRIAGE OF CHILLED CARGOES 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.





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

CO2 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





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





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





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





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





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:- Return Lowest

Fruit Temperature Delivery oC oC Oranges 3 - 10 0 - 5





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

UNIVAN MARITIME (H.K.) LIMITED Issue 1 REV 0 Page 9/12



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 Fresh Air Ventilation During Voyage 11.3.3.9.1 Unless advised otherwise by the Charterers, it is

normal to keep the CO2 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.




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 oC/+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.




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




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 Fresh Air Ventilation During 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.

Section 11.3

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