"217Q6o additional EQUIPMENT SUGGESTED HIT NOT REQUIRE D 

 BY THE STATE DEPARTMEI'iT OF PUBLIC KEALfH 



"(a) The use of an additional thermometer on each retort is advised 



to ser-/e primarily as a check instrument ^ preferably located ad- 

 jacent to the tanperature recorder bulb. 



••(b) An Automatic Temperature Controller is reconmended, 



"(c) A safety valve of such size and capacity that it msets vlth the 

 requirements of any Board of Mechanical Engineers or any Safety 

 Code in the State of Califomiaj and/or the Califorrua Industrial 

 Accident Conmission^ It is recommended that the safety valve 

 discharge be equal to or greater in capacity than the retort 

 steam supply line." 



There is no California State requiranent for pre cooking of tunac. 

 T)-)e product must be retorted, however, to the foil owing standards: 



Car' Size Process Time in Miiyites 



at 

 230°F. 240°F. ZUZ'^Y, SjO^'F. 



No. i can 120 65 60 40 



No. J can 140 75 — 55 



No. i can 170 95 — 80 



No. 4 can 320 230 — 190 



2 oz, glass 120 65 — 40 



3i OS. glass 120 65 — 40 

 7 uz. glass 



i 1:>, glass 140 75 — 55 



Most packers use a processLTg tenperature of 240°F„ Thu3, the 

 common No» ^ tuna can would then be processed for 75 minutes at this 



temperature. 



Tu:ia packer3 all seem entirely satisfied with the California 3tate 

 regulations. There seems to be veiy harmonious relationships between 

 the State super/isors ard inspectors in the plant a;fid the management 

 and foranftn of the canneries. No dissatisfaction with or critiicism 

 of State regulations was express by anyone in the industry. 



338 



