FOOD (FISH) PROCESSING

Use Food Processing Tools, Equipment and Utensils

Equipment, Tools and Utensils: Uses of Specifications

Every equipment, tool and utensil that are purchased are accompanied with a manual
containing specifications as to how they are used, manipulated or operated, cared for and stored to
lengthen their serviceability. 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.

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.

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. It is very easy for a food processor to
manipulate a particular device if he knows all its parts and 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.
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. Some of its parts and their functions are as follows:

Geared seam gauge or pressure gauge.It indicates the pressure and temperature inside the
cooker while processing.

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.

Vent pipe for pressure regulator weight. It is where the pressure regulator weight is
placed. It releases steam when opened.

Bakelite wingnut or knob. It is used to securely fasten the cover of the cooker to its body.

Arrowhead and arrowline. They indicate if the cover is properly seated on the body.

Automatic pressure control. It consists of the vent pipe and pressure regulator weight. It
automatically controls the pressure inside the cooker while processing.

Overpressure plug. It automatically vent or release steam if the vent pipe becomes clogged.

Cover. Seals the body of the cooker during processing.

Body. It holds the water for processing and the metal rack where the canned products are
placed during processing.

Bakelite top handle. This is for holding the cover when lifting it away from the body or
seating it properly on the body.

Body or side handles. This is used for holding the body of the cooker when transferring
it from one place to another.
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. 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.

Some Types of Smokehouse

1. Stainless Steel Smokehouse 2. Electric Smokehouse

3. Mechanical Smokehouse 4.Barrel Type Cold Smokehouse 5. Brick Smokehouse

The Freezer and Refrigerator

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.

Tools and Utensils Used in Food Processing and their Uses

1. Measuring Devices
a. Weighing scales

The triple beam balance is for measuring small quantities like spices, preservatives, etc.,
while the heavy duty scale is for measuring fish, salt, etc.
 Checkweigher scale is a digital weigher scale used to
get the weight of food like meat, fish, vegetables,
fruits, etc.

Clock Type weighing scale for food

b. Measuring spoons

A measuring spoon is a spoon used to measure an amount of a substance, either

liquid or dry, when cooking. Measuring spoons may be made of plastic, metal, etc.

Measuring Cups
c.

A measuring cup is a kitchen utensil used primarily to measure the volume of

liquid or powder-form cooking ingredients such as water, milk, juice, flour,
 etc.Measuring cups can be in plastic, glass and stainless. From mini shot measure to
measuring pitcher and batter bowl.

Measuring cups for measuring liquid ingredients like milk, vinegar, fish sauce, etc.

Measuring cups for solid ingredients like flour, salt, minced garlic, etc

c. Thermometers

Thermometers indicate the degree of hotness or coldness of a thing or body. It

measures how high or how low the temperature is.

FOOD (FISH) PROCESSING 19

K to 12 – Technology and Livelihood Education
d. Glass Tube Thermometers

e. Salinometer

It is used to measure the salinity of a brine.

f. Psychrometer

It is used to measure the relative humidity of the air when sun drying.

Digital Sling Psychrometer

f. Anemometer

It is used to determine the velocity of the wind in sun drying.

g. Refractometer – used to measure the sugar concentration of sap and syrup for food.
 2. Cutting Implements

a. Knives

For cutting or slicing fish or meat; for scaling fish

b. Filleting knives

For filleting fish

c. Scissors

For trimming – off fins of fish

 3. Descaler or scalers

They are used in removing the scales of a fish.

Electric Fish Scalers

Salting Equipment

Oil drum – used as a container to keep salted fish

during the process

Earthen pots are used in storing the salted products.

Wooden salting vat is a container used in the salting process.

Wooden shovel or spade is used for mixing or stirring the

mixture of salt and small fish for salting
4. Smoking Equipment

Baklad made of bamboo used in drying the fish prior to smoking

Bakol is a bamboo basket used to transport smoked

fish

Bistay is a bamboo basket for collecting sun

dried fish

Dinarayan is a smoking tray

made of wood
Panakip is a bamboo cover used to keep fish
submerged in the brine while boiling

Panandok is a big metal ladle to scoop up the

cooked fish from the boiling brine

Bamboo poles used to hold the baklad

With brine cooked fish while drying.

Pugon is a concrete heat source used when pre-

cooking fish in a brine
5. Others

For picking up or handling food

It is where fish or meat are cut; ingredients are

sliced or minced.
 How Much Have You Learned?

Self-Check 1.1

Identify the following. Write your answer on the space provided for.

1. It is a device used to measure the strength of brine solution.

2. It is a device used to Measures the sugar content of sap and syrup.

3. It means to set or determine the accuracy of the measuring device.

4. It is the cheapest and most easily available sanitizer in the market.

5. It is used in measuring the volume of liquid.

6. It is a device used to measure liquid ingredient in small quantity.

7. It is the type of water used in calibrating the refractometer.

8. It is a device used to measure the temperature of fish/food.

9. It is a device used to measure the weight of fish / food.

10.How many drops of sap or syrup sample are needed in testing the

refractometer?

11. It is use for cutting or slicing fish or meat; for scaling fish.

12. It is use for trimming of fins of fish.

13. It is use for picking up or handling food.

14. It is where fish or meat are cut; ingredients are sliced or minced

15. It is use in storing the salted products.