Equipment, Tools and Utensils: Uses
of Specifications
Specifications usually include the
following:
1. Important safeguards or basic
safety precautions to follow when
using the device like a pressure
cooker for instance.
2. Warning labels which serve as a
reminder to the user to read and
follow instructions on the proper use
and operation of a certain device
equipment or tool.
3. Dimensions, weights and capacities
as in the case of cookers, boilers and
steamers.
4. Instructions on caring for the
equipment, tool or utensil.
5. Instructions on the correct usage
of the device.
Parts and Functions of Equipment,
Tools and Utensils
Knowing the parts and functions of
equipment, tools and utensils used in
processing food ensures accurate or
proper use, operation and care for
them.
The Can Sealer
The can sealer is an equipment used
to seal tin cans with its first and
secondoperation rolls.
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 cancover.
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.
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.
The Pressure Cooker
A pressure cooker is an important
canning equipment used to process
fish packed in a hermetically sealed
container at a high controlled
temperature and pressure for a
certain period of time.
Pressure Cooker parts and their
functions are:
1. Geared seam gauge or pressure
gauge. It indicates the pressure and
temperature 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.
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
cookerto its body.
5. Arrowhead and arrowline. They
indicate if the cover is properly
seated on the body.
6. Automatic pressure control. It
consists of the vent pipe and
pressure regulator weight. It
automatically controls the pressure
inside the cooker while processing.
7. Overpressure plug. It automatically
vent or release steam if the vent pipe
becomes clogged.
8. Cover. Seals the body of the cooker
during processing.
9. Body. It holds the water for
processing and the metal rack where
the canned products are placed
during processing.
10. Bakelite top handle. This is for
holding the cover when lifting it away
from the body or seating it properly
on the body.
11. Body or side handles. This is used
for holding the body of the cooker
when transferring it from one place
to another which correspond to the
desired pressure directly over the
vent pipe.
The Smokehouse
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
88˚C is produced. If the source of
smoke is 2 meters away from the fish
and the temperature of smoke is
32˚C–43˚C, then it is a cold
smokehouse.
The Drier Smokehouse
The Parts of a Drier Smokehouse and
their Functions
1. Removable slatted benches. They
hold the fish to be smoked.
2. Removable hangers with hook.
They are used for hanging fish to be
dried or smoked.
3. Wooden hooks. They are nailed
from the top of a the drier
smokehouse where fish are also
hanged when drying or smoking.
4. Vents. These are located below the
roof at the front and back of the
smokehouse to
provide the necessary air circulation.
5. Tunnel or pipe. Conveys the smoke
from the concrete furnace into the
smokehouse.
6. Concrete furnace. It is where the
smoke – producing materials are
placed and burned.
7. Tight sheathing rafters. Serve as
the top cover or roofing of a
smokehouse.
8. Meshed screen. Serve as a closure
to openings like the vents to keep
flies and insects from entering the
smokehouse.
Types of Smokehouse
1. Stainless Steel Smokehouse
2. Electric Smokehouse
3. Mechanical Smokehouse
Smokehouse control and sensor of an electric
smokehouse
4. Barrel Type Cold Smokehouse
5. Brick Smokehouse
The Freezer and Refrigerator
-are used in maintaining the
freshness of raw materials and in
providing an ideal low or ambient
temperature for storing processed
foods.
A Two – Door Refrigerator
Freezer for Fish