THE TUNA INDUSTRY 



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cross section links facing inward which gradually converge to form a 

 hollow cylinder. The stream of fish is thus gently squeezed to form a 

 cylindrical shape as it progresses so that when it reaches the head of the 

 shaper, it is extruded from the end into a waiting can which it fits neatly. 

 A circular knife then cuts it off at the open end. The cake is pushed 

 down snugly into the can which then drops down the track. The knife 



Figure 7.4. A rack of raw tuna being wheeled into the cooker. (Westgate-California 

 Corporation.) 



returns and another empty can drops into place ready for the cycle to 

 recommence. 



To pack in chunk form, the loins are first cut on the belt by vertical 

 reciprocating cutter blades which may be in a straight, diamond, star, 

 or other form, then filled with an adjustable pocket filler at a rate of 

 about 240 cans per minute. Grated tuna, which is made by disintegrating 

 broken loins and flake, is filled with the same type of equipment. On 

 some lines, continuous weighers are used to assist the filling machine 

 operator. Reject mechanisms may also be used to eliminate low weights. 



The filled cans pass under salters, then optionally under a vegetable 



