THE CANNING MANUAL

INTRODUCTION
The canning industry produces hundreds of different canned food items. These items
include fruits, vegetables, juices, fish and seafood, meats, soups, baby foods, milk, and
many specialty items. The total production is several billion kilograms. Next time you
visit your local supermarket, notice the area set aside for the canned food products. It is
substantial.
The job of your local cannery is to take the raw fruit, vegetable, etc., and process it. The
end product is a can of processed raw material that can be saved for many months due
to the processing and the ability of the can to protect the product. How does a cannery
do this?

PROCEDURES AND PREPARATIONS IN THE CANNING INDUSTRY

Preliminary Preparation
After the raw food in brought in from the field, the first step is the thorough cleaning of
the raw food material. The methods of cleaning vary with the nature of the food. In all
cases the foods are freed of soil and other foreign or undesirable material which is
present.
Fruits and vegetables are washed by high pressure sprays or by strong flowing streams
of water while being passed along a moving belt, agitating screens, or revolving
screens.
Chaff or other extraneous material is removed by flotation water, in which food is
floated free of dirt. With certain products, washing is preceded by a dry-cleaning
treatment in which adhering soil and other material are mechanically removed from the
food by revolving or agitating screens, or by strong air blasts. After cleaning, the
washed fruits and vegetables are trimmed.
The preliminary preparation of fish and shellfish is to scale or skin the fish and remove
the shellfish from their shells. The fish and shellfish are then cleaned and trimmed.
In the canning of meats, butchering and dressing are generally performed in packing
houses. The meats are delivered already dressed to the cannery. There they are
trimmed and cut into pieces of the size desired for canning.
In the packing of foods such as soups, baby foods, and other foods canned throughout
the year, the ingredients are prepared separately and then blended.
Preparations For Canning
After being thoroughly cleaned, the raw foods are prepared for canning.
Many fruits and vegetables are first sorted for size and maturity. Sorting for size is
accomplished by a series of moving screens with different mesh sizes, or by passing
the raw foods over differently spaced rollers.
Separation into groups according to degree of ripeness or perfection of shape is done

by hand. Peas and lima beans are frequently separated into more and less mature
portions by flotation in a salt solution, the operation being performed continuously in
automatic machines.
Trimming, if necessary, is done by hand by operators trained in locating and removing
blemishes. Sometimes trimming is the only cutting necessary to prepare the foods for
the desired style of pack. However, when the foods are to be canned other than whole,
they are cut, sliced, diced, halved, or peeled, usually by machines specially designed
for each product.
In each of these steps the raw food is continuously inspected, but a final inspection is
made by experienced persons to pick out mashed or broken pieces, pieces of food that
are off-colour, or any foreign matter which may have passed the cleaning, washing and
trimming operations.
Blanching
Some foods then are immersed in hot water or exposed to live steam in an operation
known as the "blanch". This pre-cooking usually is accomplished in equipment
especially designed for individual products. In general, the raw foods are conveyed
through hot water or steam by various mechanical devices which subject them to a
particular temperature range for the proper period of time.
Blanching of vegetables and some fruits serves to expel air and gases, to inactivate
enzymes and thus arrest changes in flavour, and to wilt products (such as spinach) so
that more may be filled into the container. Shrimp are precooked in a salt blanch to curl
and shrink them for proper filling.
Proper blanching, by removing occluded gases, reduces strain on the seams of cans
during processing, particularly where the filled cans are not thermally exhausted.
Filling
After necessary preparatory steps, the raw foods are ready to be filled into metal or
glass containers. The containers are conveyed by automatic runways through washers
to the point of filling.
Most filling is done by machine. Foods canned in larger pieces, such as peaches, pears
and salmon, may be filled into containers by hand. The container always is filled as
completely as possible with the solid product and packing medium -- juice, salted and/or
sweetened water, or sugar-syrup -- then is added, according to the product and style of
pack.
Depending on the size of container and nature of the product mechanical filling is
carried on at speeds up to 1,200 containers a minute.
Ensuring Vacuum in Containers
The objective of obtaining vacuum in containers is to remove air and gas so that
pressure inside the container following the process and cooling will be less than
atmospheric. The vacuum (1) helps keep can ends drawn in -- an index of a sound
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package, (2) reduces strain on containers during processing, (3) minimizes

discolouration or flavour effects of oxygen remaining in the headspace, (4) helps to
assure shelf life of food products, (5) prevents bulging of the container at high altitudes
or at high temperatures, and (6) is necessary to keep some styles of lids on glass
containers.
The vacuum may be obtained by the use of heat or by mechanical means. Some
products, notably juices, are preheated during their preparation and are filled into
containers and sealed hot. With products that cannot be filled hot, such as tomatoes, it
may be necessary to pass the containers through a steam chamber or tunnel just
ahead of the sealing machine to expel gases from the food and raise the temperature.
Vacuum also may be produced mechanically by sealing containers in a chamber under
a high vacuum. Sometimes, just before sealing the container, the air in the headspace
is replaced with steam, which condenses after processing and thereby creates vacuum.
The degree of vacuum in the processed, cooled container will vary with the size of the
container and the style of the product. Too high a vacuum in the larger can sizes will
result in paneling, or a drawing in of the side of the can.
Sealing the Container
The lid is sealed, airtight, on the filled containers by a closing machine.
In sealing lids on metal cans, a double seam is created by interlocking the curl of the lid
and flange of the can. Many closing machines are equipped to create vacuum in the
headspace either mechanically or by steamflow before lids are sealed.
Glass containers are sealed under vacuum created mechanically or by steam-flow. The
containers are sealed by pressing on a close-fitting cover of tin plate or with a threaded
or lug cap.
When containers are filled mechanically, closing machines keep pace with filling at
speeds up to 1,200 containers a minute.
Heat Processing
The heat treatment to which foods are subjected after hermetic (airtight) sealing in
containers is called the "process". During the process, microorganisms which would
cause spoilage if their action were not stopped are destroyed by heat. The degree of
heat and length of exposure to heat vary with the product being processed and the size
of the container. The processes required to preserve the food contents are the result of
many years of scientific research.
Fruit juices and tomato juice frequently are preserved in continuous heaters before
being filled into containers and are filled and sealed hot enough to need no further
cooking in the container.
Acid products such as tomatoes and fruit are readily preserved at the temperature of
boiling water. The containers holding these products are processed in atmospheric
steam or hot water cookers.
Low-acid products such as vegetables, fish and meat require higher temperatures for
preservation and these are processed in steam-tight pressure cookers -- "retorts" or in
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"continuous cookers" -- usually controlled by automatic devices.

In general, the length of the process depends on the processing temperature -- the
higher the temperature the shorter the time required. For example, a can of cream style
corn sealed at 82C. may be processed in 85 minutes. If, however, the same can is
processed at a temperature of 120C., processing time can be cut to 65 minutes.
The size of the can also is an important factor in determining the correct combination of
time and temperature in processing. Obviously, heat will penetrate to the center of a
small can more quickly than to the center of a large one. Since it is vital for canning
processes to be exact for every size of container as well as for every type of product,
precise information about the rate of heat penetration is required.
Improved methods of heat processing are being used extensively. These included
continuous agitating cookers; hydrostatic cookers in which the necessary temperature
is maintained by the pressure of a water column; and aseptic canning, in which the
product is preserved at high temperatures and cooled before being filled and closed in
sterile containers.
Cooling
After the "process", containers are cooled quickly to prevent overcooking. This may be
done with water in the cooker under air pressure, by conveying the containers from the
cooker to a tank of cold water or by placing them under a cold water spray. Some
products in extremely large sized cans may be partially cooled in water and then further
air-cooled. This is done in well ventilated specially designed warehouses.
Labeling and Casing
After cooking and cooling, containers are ready for labeling. Labeling machines apply
glue and labels in one high-speed operation. The labeled cans or jars are conveyed to
devices which pack them into shipping cartons. The canned foods are ready to be
shipped to market.

MELROSES ACTIVITY IN THE INDUSTRY

Now that you know the processes going on in a cannery, you need to know what
Melrose Chemicals supplies to the industry. We supply sanitation chemicals, lubricants,
water treatment, chain lubricants, environmental control, and a number of specialty
items. We will not concern ourselves with lubricants, water treatment, chain lubricants,
or environmental control products at this time. These product lines are covered in more
detail than we care to go into with this manual, in other literature. Refer to specific
manuals for these product lines.
Cleaning procedures for the preparation and processing areas are foam cleaning, high
pressure cleaning, steam cleaning, and CIP type cleaning. The foam method of
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cleaning is excellent for the typical canning plant. When the plant is in operation there is
little time for cleaning so the method must be fast and efficient ... foam cleaning is just
that. The advantages of foam cleaning are: dwell time, high visibility, no splashback of
chemical, no strong odours, ease of dispensing, and speed of application. The foam
allows dwell time which is important in dissolving and removing food soils. Further, foam
will seep into crevices and hard to reach places of intricate equipment. Foam cleaning
is fast, easy to apply, easy to rinse, and most importantly it is effective in cleaning food
soils.
High pressure cleaning is another method of cleaning popular in the canning industry.
High pressure cleaning is fast but it does use more water and cleaning compounds and
there is a danger from splashback. While foam clings to food surfaces and dissolves
the soils, high pressure applies the impingement to remove tenacious builds ups.
Central high pressure systems are usually used. High pressure pre-rinse and post rinse
are most effective when used in conjunction with a foam program.
Steam cleaning has been particularly effective in the cleaning of certain pieces of
canning machines.
A final type of cleaning common to the canning industry is Cleaning In Place (CIP) type
cleaning. With the production of ketchup, tomato paste, cream-style corn, puree and
juice operations, CIP cleaning is predominant. These systems are cleaned by the
circulation of cleaning solution through the lines and equipment. In a similar manner,
insides of kettles, vats, and cookers are often soak cleaned with agitators on.
From these general cleaning methods we can clean most any area of the canning plant.
These methods described for specific areas, along with some special applications,
follows.
Washing of Fruits and Vegetables
We have four products approved for use for the washing of fruits and vegetables. They
are F-3170, OXYCLEAN, BXA-325, and CHLORINALL G. These products can be used
in the flume system, reel washer, tumbler washer, spray washer, etc., as long as the
product receives a potable wash spray rinse after its use.
F-3170 can be used at a 1% solution for washing fruits and vegetables. Normally
F-3170 is used in conjunction with caustic peeling of fruits and vegetables.
BXA-325 can be used as low as 50 grams per 100 litres.
OXYCLEAN can be used as low as 100 grams per 100 litres. OXYCLEAN and BXA-325
help in keeping down the slime buildup on the flumes and washers and both products
are low foaming.
CHLORINALL G would be too high foaming for this use, in most cases, because of the
turbulence of the washing operation.
The reason for fruits and vegetables being washed is to remove field soils, insecticides,
etc., but spoilage type bacteria must also be removed. BXA-325 and OXYCLEAN
contain chlorine and assist greatly in removing various types of bacteria. Again,
remember that these products have to be rinsed by potable water at the end of the
washing cycle.
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Peeling of Fruits & Vegetables

F-3170 although used as a wash material is primarily designed for the peeling operation
involving caustic or lye. This product can be used at 0.1% to 0.6% of the amount of
caustic or lye solution by volume. For instance, if the peeling tank contains a 1000 litre
solution of lye and water and the lye is being used at a 20% strength or 200 litres, you
would use 0.1% to 0.6% of F-3170 of the 1000 litres of lye solution or 1 litre if you used
it at a 0.1% concentration.
The lye peeling operation is the method used to remove the skin from potatoes,
tomatoes, carrots, etc., by chemically removing them, thus eliminating the old timeconsuming and costly method of hand peeling. The product passes through a solution
of caustic or lye in order to remove the skin. The optimum situation would be to have
just the skin removed and none of the product. This, of course, is extremely difficult to
control and that is where F-3170 comes in. By using F-3170 the amount of caustic
needed is reduced, the peel is smoother, there is less product loss, and there is less
caustic carry-out to the settling ponds or sewage disposal area. With a smoother peel
and less product loss, the grade of the product can be raised, which means money to
the producer. Also by reducing the amount of caustic used there is less caustic carryout to the settling ponds or sewage disposal area.
F-3170 has several advantages over our competitor's like product. F-3170 has no odour
to it when added to the lye peeling solution. Also, F-3170 does not congeal after the
peel tank has been cooled down as other peeling additives do. It also has a long
solution life.
Cleaning Sorters, Graders, Peelers, Etc.
For these pieces of equipment, two types of products will be needed..... an alkaline
cleaner and an acid cleaner. Usually these pieces of equipment are constructed of.
stainless steel, but sometimes aluminum or galvanize will be involved.
An important step in the cleaning of these various pieces of equipment is the pre-rinse.
This is to remove particles of the product and to keep the stains from having time to
form. Several cleaners can be used which would be safe on all types of metals;
GENERAL CLEAN F or SUPER KLEEN. As mentioned earlier, the Foam method of
cleaning would probably be the most applicable, followed by a high pressure rinse, if
possible. If only stainless steel is involved, or iron, stronger cleaners, such as
CHLORINALL G, CHLORINALL H or OXYCLEAN could be used. The concentrations
would vary according to the soil buildup, but generally, the usage would be from 25 ml
to 50 ml per litre. It should be remembered that 60C. water should be used, especially
with the chlorinated products, because at temperatures above 60C., the chlorine will
dissipate from the material too quickly.
Acid descaling will be needed occasionally to remove water scale, protein scale, rust,
etc. FAS-GLO, ACID-O-CLEAN, LUSTREX, or PRO-CLEAN, at 65C. at a 1 to 20 to 1
to 40 solution is effective on equipment and conveyors. ACID-O-CLEAN and LUSTREX
should be used with FOME-ADD and are safe on all iron or steel equipment. If soft
metals are involved, then POLYSOLV A should be used. The concentration should be
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25 ml per litre and the water and foam solution temperatures should be 15 to 30C.
The general alkaline cleaning is done once daily or between each production shift. The
acid descaling can vary, depending on water conditions. This procedure may be
needed anywhere from twice weekly to once per month.
Blanchers
The blanchers are usually constructed of stainless steel and can be cleaned by using
CHLORINALL G, CHLORINALL H at 1:20 or A-420 with FOME-ADD at a concentration
of 1 to 30 in 85C. water. This procedure should be done after every production shift or
on a daily basis. Because of the nature of the blanching operation a great deal of scale
and protein buildup occurs. This is a step in the process similar to pre-cooking in which
the product passes through 80C to 95C water or a steam bath. Because of the
buildup an acid product is needed for protein and water scale removal. By foaming
FAS-GLO, ACID-O-CLEAN, LUSTREX, or PRO-CLEAN at 1:20 on the blancher, light
buildup can be removed. Often, the buildup is quite severe especially in hard water
areas, and DETARTREUR has to be used. The procedure is to make a 10% solution in
65C water and allow this solution to circulate through the blancher for 1 to 2 hours.
The solution should be dumped and the blancher rinsed with cold water. This procedure
should be done at least once every two weeks.
Fillers
Fillers can be cleaned by the foam method with CHLORINALL G, CHLORINALL H,
OXYCLEAN and FOME-ADD, in 60C. water. Concentrations will depend upon the
severity of the soil. Many times, you will find fillers that are constructed of soft metals. In
this case you would have to use products which are metal safe, like CHLORINALL G or
CHLORINALL H. It is very helpful to pre-rinse the fillers before they are foamed, since
there is often a syrup or brine solution involved.
Exhausters
These units usually do not require considerable amounts of cleaning unless there has
been a great deal of spillage involved. CHLORINALL G, CHLORINALL H, OXYCLEAN
and FOME-ADD will normally do a good job. Again, remember, if you foam these
products on the surface, use water at 60C. If you are working with soft metals, you
then have to use a product like CHLORINALL G or CHLORINALL H.
Occasional acid descaling may be needed by using FAS-GLO, ACID-O-CLEAN, or
PRO-CLEAN at a 1 to 20 concentration at 65C. The acid cleaning should also be in a
foam solution. Depending upon water hardness conditions, this may be done once per
week or once per month.
Sealers, Closers, and Seamers
The cleaning of this type of equipment is very similar to the cleaning of the fillers. Some
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spillage occurs here, although not as much as at the filler.

K-50 FOOD GRADE GREASE should be used for can seamers and, especially, steam
flo seamers. In operations involving extremes of: high temperatures (230C.), heavy
loads, water washout, live steam, attacked by acids and alkalines, high rpms, MEL 500
grease not only out-performs competitive "BB" rated greases; but does so while
extending lubrication cycles three times.
Retorts and Continuous Cookers
As far as cleaning, very little is done to these pieces of equipment except at the end or
beginning of the canning season. Then they should be boiled-out with F-685 to remove
soil buildup, rust, hard water scale, etc. This sometimes is followed with an application
of DETARTREUR or BRITE-ALL to remove excessive rust or water scale. Both
products should be used at approximately 1 to 20 at 82C. to boiling.
In either vertical or horizontal retorts, after the cook, cold water is sprayed onto the cans
for initial cooling before the cans go on to be air cooled or put through the cooling canal.
At this point, especially in excessive hard water areas, spotting will occur on the cans
and glass. A product which will eliminate this problem is PROTECTO 2850. This
product should be injected at a ratio of 1:1000 down to 1:5000 in the final cold water
injection into the retort. PROTECTO 2850 does an excellent job in eliminating water
spotting and also assists somewhat in cleaning residue left by leakers. PROTECTO
2850 holds the hard water particles in suspension thus keeping them from attaching to
the containers. PROTECTO 2850 can also be injected into the final stage, or cold water
spray section, of a continuous cooker at the same ratio.
This product also assists in speeding the drying of the cans which eliminates a lot of
problems which can occur in the labeling operation.
Cooling Canals
After being retorted or cooked in the horizontal or vertical retorts the cans are conveyed
to the cooling canal, a 12 to 30 meter long tank through which the baskets pass, thus
cooling the cans so that they can be handled for labeling and to completely halt the
cooking process so that the product won't be overcooked by residual beat.
To eliminate water spotting, PROTECTO 2850 can be dispensed through the
DOSATRON at 1:5000 to 1:1000 at the exit end of the canal where the cans are lifted
up and out of the canal.
C.I.P. Applications
With the production of ketchup, tomato paste, cream style corn, puree and juice
operations, CIP (Clean In Place) cleaning is predominant.
A series of steps are involved beginning with the crusher, grinder, or pulper which
converts the product to a liquid or pulp form, which is then pumped to the first tank. This
process follows the usual washing and inspection procedures. What comes next, with
variations for certain products, is the mixing and blending of various ingredients
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according to the individual canner's formula, plus, of course, the cooking in a tank,
usually with exposed rotating steam coils. There are then holding tanks or pre-cookers
in which the batch is kept hot before it is pumped to the filler to be put in cans or glass
containers.
The above is more or less the process for ketchup. Tomato paste differs in that a
vacuum pan is used instead of a normal cook tank. A vacuum pan is a cook tank under
pressure with a partial vacuum, thus making it possible to cook the product at a lower
temperature which helps retain colour and flavour. Also involved in both ketchup and
paste production is a finisher which is a screen through which the product is pumped in
order to remove small fibers and particles. The "finishing" process usually precedes the
cooking process.
With cream-style corn, a heat exchanger is often involved as with tomato paste on
occasion.
The best product for circulation cleaning is OXYCLEAN. Because of the cooking
process there is a problem with burnt-on residue and a high alkaline product such as
OXYCLEAN is needed. The solution, at 1 to 125 in 60C. water should be pumped into
the first tank in the series, usually an ingredient addition tank, then through the finisher,
the cooker or vacuum pan, heat exchanger, and through to the filler, where the solution
is dumped. Depending on the severity of the buildup, additions of OXYCLEAN may
have to be made in various tanks, especially the cooker, vacuum pan, and directly
before the heat exchanger. The screen or screens in the finisher should be dismantled
and soaked in a 1 to 50 solution of A-420 or F-685 at 82C.
A water rinse should precede and follow the alkaline cleaning process. The final rinse
water should be checked with pH paper to insure that there is no alkaline residue.
Occasionally, an acid treatment my be needed to remove water scale. ACID-O-CLEAN
or DETARTREUR at 1 to 50 in 60 to 70 water should be circulated throughout the
system.
For sanitizing we recommend the use of IX-91 diluted 1 to 500 in cold water or not over
30C water. This process does not require a final rinse.
Conveyor Belts
One of the biggest problems in a typical canning plant is the cleaning of the conveyor
belt. There are thousands of feet of belts in the average cannery, and they must be
kept clean. Again, the foam method is the most applicable for the general clean-up.
CHLORINALL G at approximately 1 to 20 at 60C. does an excellent job of keeping
neoprene, rubber, and canvas belts clean.
At the beginning of the canning season the belts are usually in bad condition and a
strong solution of ACID-O-CLEAN, applied with FOME-ADD or in 60C. water
approximately 1:2 to 1:10, should be used to remove protein and hard water scale
besides the usual stains. ACID-O-CLEAN or FAS-GLO will probably be needed
periodically during the canning season also, probably on a basis of once or twice a
month.
An example of continuous belt sanitizing consists of spraying a sanitizer on the belts at
the discharge end of the belt while in production. Either IX-91 can be used at 25 ppm or
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CL-18 at 100 ppm. The sanitizer can also be sprayed on by using a Hudson Sprayer or
a DOSATRON
Continuous belt cleaning has also been done by using a spray bar system whereby a
solution of OXYCLEAN, is automatically sprayed on the belts and rinsed through the
same system. The HYDROCHEM 911 is used for this, through a system of quick
disconnects. The rinse can also be provided through this system.
Walls, Floors, Ceilings
For general cleaning of walls, we recommend the use of CHLORINALL G or
CHLORINALL H in 60C. water through the FOAMASTER 890 or 865 This method can
also be used on ceilings. These products will be safe on painted walls and ceilings.
Also, these chlorinated products reduce odour, and help control mould due to the
chlorine content.
If the walls are concrete or plastic, you can use SUPER KLEEN or CHLORINALL G.
If mould is present, use a chlorinated cleaner at approximately 1 to 16 down to 1 to 32
in 60C. water, which will remove most of the mould buildup. Agitation with a stiff
bristled nylon brush may be necessary as well as more than one application if the
mould has had a chance to adhere tenaciously to the walls and ceilings. In processing
areas, after rinsing the product from the surface, use D-600 at a concentration of 16 ml
per litre of water, which will give you 1600 ppm of quat. At this concentration of D-600,
the sanitizer will kill mould on contact. D-600 is registered as a fungicide by Agriculture
Canada at 16 ml per litre of water.
Another method of retarding mould growth would be to spray STAY CLEAN on the
walls and ceilings after they are cleaned and sanitized. STAY CLEAN does not support
bacteriological growth and, thus, is a deterrent to mold, besides making the walls and
ceilings easier to clean in the future.
For cleaning tough soils on concrete floors where floor scrubbers are being used, we
recommend F-3826 at 25 grammes per litre of warm water. F-3826 should not be used
on other than quarry tile or concrete floors. For cleaning warehouse floors, we
recommend the use of GENERAL CLEAN, FORMULA 268 or OP-430. GENERAL
CLEAN and FORMULA 268 are designed for the cleaning of concrete floors with
application through a power floor scrubber. GENERAL CLEAN cleans and seals
concrete by building up a clear, protective coating which is non-slippery. The
recommended concentrations for GENERAL CLEAN or FORMULA 268, since they are
highly concentrated products, are 1 to 40 down to 1 to 160 with room temperature
water.
If a powdered product is desired, OP-430 is effective on tile on concrete floors. It should
be used at a concentration of 12 to 25 grammes per litre of water. The most basic way
of using OP-430 would be to pre-rinse the floor, spread OP-430 around, allow the
product to soak in for 15 to 30 minutes, and rinse. Stubborn areas way need agitation
with a stiff bristled nylon brush.
If the floors are painted, you can recommend the use of NEUTRA CLEAN.

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Sanitizers
After cleaning of all equipment, we would recommend the use of a final sanitizer. The
use of a final sanitizer will reduce the number of bacteria present on the equipment,
thus insuring a lower number of bacteria in the product. D-600 or IX-91 can be applied
via a DOSATRON or through an existing high pressure system.
Off-Season Operations
At the end of the season's production, all the machinery should be well cleaned, rinsed,
and dried. Once this has been done, a coat of STAY CLEAN or PROTECT will protect
paint from peeling, metal from rusting, etc. This procedure will more than pay for itself
at the start of the next season.

GLOSSARY
Blancher

Equipment to precook some canned products by direct contact with

hot water or live steam. Blanching softens tissue, eliminates air and
destroys enzymes before products are packed into cans.

Closing Machine

Equipment also known as a double seamer. Machine which double

seams can ends onto can-bodies.

Conveyors/Belts

Neoprene or metal runways used to transfer product from one area

to another.

Cooling Canals

Water bath used to quickly cool the canned product after cooking
to prevent over cooking.

Cutter/snipper

Equipment used to cut or section fruits or vegetables before filling.

Filling Machine

Equipment that places product into metal or glass containers.

Flumes

Water system used to transport fruits and vegetables.

Graders

Moving screens or spaced rollers used to sort fruits and vegetables

for size and maturity.

Grinders

Equipment used to grind fruit or vegetables prior to further

processing.

Peelers

Equipment used to remove peel from fruits or vegetables

Retorts

Pressure cookers of various type used to "process" or cook the

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canned product.
A)
Continuous cooker/cooler reel type cooker that continuously
feeds in cans, cooks and cools the cans and discharges the
cans.
B)
Crateless retorts - cookers that are fed cans from above,
cook the cans and then drop them from the bottom, usually
into a cooling canal.
C)
Horizontal/vertical retorts batch retorts that cook the cans
after they have been stacked in wire baskets. An older,
slower process.
Vacuum Pan

Cook tank under pressure with a partial vacuum allowing

lower cook temperature.

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