CANNING SARDINES 81 
steady stream under a mechanical sauce distributer, which adds the 
correct amount of tomato sauce to each can. In some plants sauce 
is added to the cans before the fish are packed into them. 

Fig. 9.—Frying in oil. Fish from the dryer fall into baskets placed in the oil, and are conveyed 
mechanically through the vat. See Figure 10 for plan of operation 

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A. Baskets of Fish. 
B. Oil. 
C. Steam Coils.- 
D. Water. 
E Conveyor. 
CSS 
Fia. 10.—Diagram of typical California fry bath 
Exrhausting—When cold sauce is added to the cans, they are 
heated before they are sealed to prevent trouble later. Explanation 
of this is easily given. Cans sealed cold on a cold day contain cold 
40619°—27 2 

