Notes

[alt text]

cartoon drawings of fish, meat, steak, oysters, shish kebab, pies, pastries, and chicken

on the second page is an image of a manufacturing building with a man watching over frozen foods be put into a Ultra-Freeze Liquid Nitrogen Freezer, below this image is another image of a man overlooking infrastructure that looks similar to the nitrogen freezer 

[transcription]

#Seafood, poultry and other food processors freeze just about anything profitably, with ULTRA-FREEZE nitrogen systems 

A few short yeas ago the advantages of rapid nitrogen freezing were out of reach of most food processors. Now NCG’s controlled cold method makes this fast, preservative freeze so much more economical that processors of all kinds are using it: restuarant and motel chains, meat and poultry packers, cafeteria chains, and airline caterers. 

Freezing fish! Even crustaceans and pre-cooked fish entrees can be held forzen by faster, deeper ULTRA-FREEZE system. That’s why seafood chains use it. 

Chilled or frozen chicken!  A national chain freezes pre-cooked chicken. A southern wholesaler chills pre-packaged, fresh chicken to extend its shelf life. 

Pies and pastries! A national cafeteria chain with a great reputation for fresh, “homemade,” baked goods now freezes its pies and cakes in a central kitchen. 

Beef and patties! You can freeze meats faster. A well known packed, who has frozen up to 3600 beef patties per hour, says that his production is liimited only by the speed of the patty machine. 

Succulent oysters! A famous oyster house prefers to freeze oysters with ULTRA-FREEZE because frozen shellfish thaw out with minimal dehydration and weight loss. ULTRA-Freeze keeps the profit in the product. (For fruits, too!) Freezes faster than ice crystals can expand. This means fewer ruptured cells. 

Great shish kebab! No kidding. An airline caterer freezes shish kebab and various meat portions control items. You can use the ULTRA-FREEZE process to freeze just about anything, even the “unfreezables.” 

ULTRA-FREEZE COSTS LESS. Requires less space and labor. Starts faster. Freezes faster. Freezes better. And may cost less to operate and maintain than your present mechanical system. ULTRA-FREEZE gives total control over the freezing process. ULTRA-FREEZE keeps the flavor: nitrogen does not react with the product, nourish bacteria or cause oxidation. ULTRA-FREEZE damages not. Few food cells are ice-ruptured, because the freeze is superfast, in a controlled atmosphere.

[Karlene Rodriguez]

[additional notes]

Themes: profitability, preservation, economical feasability, reputation, freshness, space race, fast-paced environment, mass production, defying naturalness, superior innovation, outperformance

• I think it is improtant to note that this ad is emphasizing a ‘superior’ complexity amongst original manufacturing, this is solidfied in the statement ‘unfreezables,’ suggesting that ULTRA-FREEZE can deny human nature and even freeze things that are not unfreezeable

• Does the ad partake in the same extentison of overemphasis that other ads have done in previous years? 

• cartoon-like imagery reappears, familiar in other trade journals 

• There is a great emphasis on profitability'- this machine is an extension of one’s profits with its ability to extend shelf life and sucede the former limits of infrastructural ‘cold’ methods 

• preserves the food that need to be preserved: cafeteria foods, airline foods, etc. 

• the reference to the cafeteria and airlines reminds me of how more public places need particular foods that are fast and ready-made for the public during the 60s 

• enforcing this ‘hastiness’ that one must buy this ULTRA-FREEZE’ as it is comparing other companies who have used it already 

• One must be a step ahead in order to surpass their competition 

• highly competitve nature 

• preservation methods and witholding flavor take a sharp turn from products in the food, to simply freezing itself: makes more money and is time efficient 

• the nature of the food also does not rot or become infested with bacteria 

• the images of the men in the facility represent that this product will require less labor and will take on the former tasks that made the process lengthy 

  last multple freezing cycles in supermarket

Research note: 

What is nitrogen freezing? 

• uses cold liquid nitrogen to freeze materials instantly, tiny ice crystals that preserve texture, flavor, and structure preserves cells 

• smallness of ice crystals is needed to ensure the cell walls in food are not damaged 

• What happens when food cells are ice-ruptured? 

• water can leak out when it is thawed and causes the food to be dry, cannot withhold its original shape, browning of foods, lack of flavor 

[Karlene Rodriguez]