FOOD (FISH) PROCESSING

Prepared by: APRIL A. VARGAS

Use Food
Processing
Tools,
Equipment
and Utensils
Use Food
Processing  LESSON 1

Tools,  LO1. Select tools, equipment and utensils

 LO2. Use tools, equipment and utensils following standard
Equipment procedure
and Utensils  LO3. Perform post-operational activities
 1. Appropriate tools, equipment and utensils are selected
according to food (fish) processing methods.
 2. Faults and defects of tools, equipment and utensils are
PERFORMANCE explained.
STANDARDS  3. Defective tools, equipment and utensils are reported in
accordance with farm procedures.
Equipment, Tools and
Utensils: Uses of  1. Important safeguards or basic safety precautions to follow when
Specifications using the device like a pressure cooker nstance.
Every equipment, tool  2. Warning labels which serve as a reminder to tfor ihe user to read
and utensil that are and follow
purchased are  instructions on the proper use and operation of a certain device
accompanied with a equipment or
manual containing
 tool.
specifications as to
how they are used,  3. Dimensions, weights and capacities as in the case of cookers,
manipulated or boilers and
operated, cared for  steamers.
and stored to lengthen  4. Instructions on caring for the equipment, tool or utensil.
their serviceability.
 5. Instructions on the correct usage of the device.
Specifications usually
include the following:
 When using any equipment, tool or
device it is important to read and
understand the manufacturer’s
specifications in order to properly or
accurately use or manipulate them
and prevent any accident that may
occur due to ignorance or lack of
information pertaining to their
correct usage. Being familiar with all
information pertaining to food
processing equipment results to
systematic, orderly and accurate
accomplishment of tasks.
 Knowing the parts and functions of
equipment, tools and utensils used
in processing food ensures accurate
Parts and or proper use, operation and care for
Functions of them. It is very easy for a food
Equipment, processor to manipulate a particular
Tools and device if he knows all its parts and
Utensils their respective functions. Proper
maintenance for the parts of any
tool, equipment and utensil can also
be done if a processor is familiar with
them.
The Can
Sealer

The can sealer is an equipment

used to seal tin cans with its first
and second operation rolls
Some processed food
products are usually packed in
tin cans which are
mechanically sealed with a
can sealer. Below are the
functions of some parts of an
automatic can sealer:
1. Clamp. This
fastens the sealer
on the table or
arm chair and
holds it tightly in
place, especially
during operation
2. Base plate or
plunger plate. Its
function is to hold
the base of the
can. It has grooves
to fit the can base
wherein these
grooves coincide
the can size
3. Can lifter
handle. It is used to
raise the base plate
so that the can
cover will reach up
to the chuck and
lower the base
plate so that the
can cover will reach
up to the chuck and
lower the base
plate when sealing
is through.
4. Crank. This
part is turned
during the
sealing of can
seams both
first and
second
operation rolls.
5. First
operation
roll. It is used
to clinch,
partially or
half – seal the
seams of a
can cover
6. Second
operation roll.
It is used to
complete –
seal the seams
of a can cover
7. Seaming
roller pin –
first. It is
placed on the
hole of the first
operation roll
to fasten on it.
WEEK 2
8. Seaming
roller pin –
second. It is
placed on the
hole of the
second
operation roll
to fasten on it.
9. Rivet. This part is
placed in the hole of
the adjusting lever
which coincides the
can cover size. If can
cover size is No. 2, for
instance, one – half
pound tuna can rivet is
placed in No. 2 hole of
the adjusting lever.
Rivet is also called
adjusting pin.
10. Chuck. It is used
to hold the cover of
the can while
sealing is going on.
Chuck has many
sizes, namely
Number 1, 2, 2 ½,
and 3, respectively.
If No. 2 cover is
used, hence, hence,
chuck No. 2 is used.
11. Height
washers.
These washers
are placed in
base plate
shaft to match
the height of
the can when
lifted up to the
chuck. .
12. Adjusting
levers. There are
two adjusting
levers, one for the
first operation roll
and the other,
second operation
roll. There are
numbered holes on
these levers
wherein rivets are
placed to coincide
the can size.
13. Base
compression
spring. It acts
as cushion
while sealing
is on the
process
14. Base plate
shaft. This is
the part where
compression
spring and
height washers
are inserted.
1 2

5
7
6

8 9
1. This fastens the sealer on the table or arm chair and holds it tightly in
place, especially during operation.
2. Its function is to hold the base of the can. It has grooves to fit the
can base wherein these grooves coincide the can size.
3. It is used to raise the base plate so that the can cover will reach up to
the chuck and lower the base plate so that the can cover will reach up to the
chuck and lower the base plate when sealing is through.
4. This part is turned during the sealing of can seams both first and
second operation rolls.
5. It is used to clinch, partially or half – seal the seams of a can cover.
6. It is used to complete – seal the seams of a can cover.
7. first. It is placed on the hole of the first operation roll to fasten on it.
8. – second. It is placed on the hole of the second operation roll to fasten on it.
9. This part is placed in the hole of the adjusting lever which coincides the can cover
size. If can cover size is No. 2, for instance, one – half pound tuna can rivet is placed in No.
2 hole of the adjusting lever. Rivet is also called adjusting pin.
10. It is used to hold the cover of the can while sealing is going on. Chuck has many
sizes, namely Number 1, 2, 2 ½, and 3, respectively. If No. 2 cover is used, hence, hence,
chuck No. 2 is used.
11. . These washers are placed in base plate shaft to match the height of the can when
lifted up to the chuck.
12. . There are two adjusting levers, one for the first operation roll and the other,
second operation roll. There are numbered holes on these levers wherein rivets are
placed to coincide the can size
1. Clamp. This fastens the sealer on the table or arm chair 8. Seaming roller pin – second. It is placed on the hole of the
and holds it tightly in place, second operation roll to
especially during operation. fasten on it.
2. Base plate or plunger plate. Its function is to hold the 9. Rivet. This part is placed in the hole of the adjusting lever
base of the can. It has which coincides the can
grooves to fit the can base wherein these grooves coincide cover size. If can cover size is No. 2, for instance, one – half
the can size. pound tuna can rivet is
3. Can lifter handle. It is used to raise the base plate so that placed in No. 2 hole of the adjusting lever. Rivet is also called
the can cover will reach adjusting pin.
up to the chuck and lower the base plate so that the can 10. Chuck. It is used to hold the cover of the can while sealing
cover will reach up to the is going on. Chuck has
chuck and lower the base plate when sealing is through. many sizes, namely Number 1, 2, 2 ½, and 3, respectively. If
4. Crank. This part is turned during the sealing of can seams No. 2 cover is used,
both first and second hence, hence, chuck No. 2 is used.
operation rolls. 11. Height washers. These washers are placed in base plate
5. First operation roll. It is used to clinch, partially or half – shaft to match the height
seal the seams of a can of the can when lifted up to the chuck.
cover. 12. Adjusting levers. There are two adjusting levers, one for
6. Second operation roll. It is used to complete – seal the the first operation roll and
seams of a can cover. the other, second operation roll. There are numbered holes
7. Seaming roller pin – first. It is placed on the hole of the on these levers wherein
first operation roll to fasten rivets are placed to coincide the can size
on it.
The Pressure
Cooker
The Pressure
Cooker
The Pressure
Cooker
1. Geared seam
A pressure cooker is an
important canning
gauge or
equipment used to
process fish packed in a
pressure gauge.
hermetically sealed
container at a high It indicates the
controlled
temperature and pressure and
pressure for a certain
period of time. Some
of its parts and their
temperature
functions are as
follows:
inside the cooker
while processing.
2. Pressure regulator weight. It is
used to close the vent pipe and
regulate the accumulated pressure
inside the cooker while processing. It
contains holes which correspond to the
desired pressure directly over the vent
pipe. For instance, if the desired
pressure is 10 pounds, the pressure
regulator weight hole of 10 is inserted
over the vent pipe.
3. Vent pipe for pressure
regulator weight. It is
where the pressure
regulator weight is placed.
It releases steam when
opened.
4. Bakelite wingnut or
knob. It is used to
securely fasten the cover
of the cooker to its body.
A pressure cooker is an
important canning 5. Arrowhead and
equipment used to
process fish packed in a
hermetically sealed
arrowline. They
container at a high
controlled indicate if the cover is
temperature and
pressure for a certain
period of time. Some
properly seated on the
of its parts and their
functions are as body.
follows:
6. Automatic pressure
A pressure cooker is an control. It consists of the vent
important canning
equipment used to pipe and pressure regulator
process fish packed in a
hermetically sealed weight. It automatically controls
container at a high
controlled
the pressure inside the cooker
temperature and
pressure for a certain
while processing.
period of time. Some
of its parts and their
functions are as
follows:
A pressure cooker is an
important canning 7. Overpressure plug. It
equipment used to
process fish packed in a automatically vent or
hermetically sealed
container at a high release steam if the vent
controlled
temperature and
pressure for a certain
pipe becomes clogged.
period of time. Some
of its parts and their
functions are as
follows:
A pressure cooker is an
important canning
equipment used to
process fish packed in a
8. Cover. Seals the
hermetically sealed
container at a high body of the cooker
controlled
temperature and
pressure for a certain
during processing.
period of time. Some
of its parts and their
functions are as
follows:
9. Body. It holds the water
A pressure cooker is an
important canning for processing and the metal
equipment used to
process fish packed in a
hermetically sealed
rack where the canned
container at a high
controlled
products are placed during
temperature and
pressure for a certain
processing.
period of time. Some
of its parts and their
functions are as
follows:
A pressure cooker is an
important canning 10. Bakelite top handle.
equipment used to
process fish packed in a This is for holding the
hermetically sealed
container at a high cover when lifting it away
controlled
temperature and
pressure for a certain
from the body or seating it
period of time. Some
of its parts and their
properly on the body.
functions are as
follows:
11. Body or side
A pressure cooker is an
important canning
equipment used to
handles. This is used for
process fish packed in a
hermetically sealed
holding the body of the
container at a high
controlled cooker when transferring it
temperature and
pressure for a certain from one place to another
period of time. Some
of its parts and their
functions are as
follows:
LETS
WATCH
A VIDEO
A smokehouse is a device used in treating
the fish or meat with smoke. It can be a cold
smoke house or a hot smokehouse. It is a hot
smokehouse if the fish is in close proximity to the
source of smoke and a temperature of 66C to
The 88C is produced. If the source of smoke is 2
Smokehouse meters away from the fish and the temperature
of smoke is 32C – 43C, then it is a cold
smokehouse. Some are simple like the barrel
and drum types while others are mechanized
and controlled like the Torry smokehouse which
can also be used as a drier.
The Drier Smokehouse