I spent the whole day up in Oswego. The location was fabulous, a crazily canted old stone building right at the mouth of the Oswego River opening onto Lake Ontario with tugs, barges, and cranes all busying about. But my sightseeing only came in glimpses as I lugged dirty insulated panels out to the truck. I was tearing out a walk-in cooler and freezer. I was able to get it all disconnected, knocked down, and loaded in one long slog, but it warn’t easy. Some of the panels were in bad shape, but I should have enough to make a single freezer, 11 feet wide and between 6 and 12 feet deep depending on how I eventually configure it. My initial thought is that I’m going to use the freezer panels as a framework and install an additional 2″ foam layer inside, but I need some time to work out those construction details.
This latest acquisition will eventually go in the shed behind our house. We currently use ten freezers (not counting the little one above the fridge in the kitchen). As we have increased our sales we’ve found that we never have enough freezer space. Chest freezers are more efficient, but they take up a lot of floor space. Upright freezers theoretically allow us to store more per square foot, but their shelving configurations invariably are incompatible with whatever boxes we are trying to stow. In either case, we are out of room to add new freezers. The ideal solution would be to rent cold storage space, but the nearest cold storage requires a two-hour round trip, making it an inconvenient solution. All those considerations make the walk-in the only feasible option for our situation.
I won’t be able to start working on the walk-in freezer until this winter, so for the time being I’ll continue to use the humming herd of freezers. Whatever doesn’t fit I’ll truck out to the commercial freezer warehouse in Utica. For all the time Rachel and I spend shuffling boxes between freezers, we are really looking forward to having a more workable frozen storage facility right here on the farm.