
CANNING SARDINES 219 
SUMMARIZED SPECIFICATIONS FOR EQUIPMENT 
Equipment for carrying out the process should meet the following require- 
ments: 
OPERATING CONDITIONS 
Air velocity.—For cooking and cooling, 2,000 to 2,200 feet per minute through- 
out the free spaces over and under the fish, when operated at capacity and at 
average working temperature. 
Air temperature-—For cooking, desired possible variation in entering air, 
200° to 400°; permissible drop in temperature, operating at desired velocity 
and capacity, 50° to 75°; average working temperature, 300° for California 
pound-oval fish and 275° for Maine quarter-oil fish. For cooling, assume 
outdoor air to be at a maximum temperature of 80°. 
Air quantity.—For cooking, sufficient to meet the conditions specified above, 
and for cooling, enough to cool the fish to 85°. 
Time.—Above requirements are based on the fish being in the cooker 15 
minutes and for the same length of time in the cooler, and that the flakes or 
trucks are handled as specified below. Speed of conveyer handling trucks or 
individual flakes to be under control, so that the time when the fish are in the 
cooker and cooler can be varied, as desired, from 10 to 30 minutes. 
Water to be evaporated.—¥or equipment to prepare California pound-oval fish 
assume a 16 per cent loss in weight, due to evaporation, with a maximum weight 
of 2.4 pounds of fish per square foot of flake surface, or 15 pounds per flake. 
For Maine quarter-oil fish assume a 25 per cent loss, with a maximum weight 
of 1.3 pounds per square foot, or 8.125 pounds per flake (this corresponds to a 
16 per cent loss from three-quarters mustard fish flaking 2 pounds per square 
foot. 
Other facters—Recommendations given in regard to the following items on 
the pages indicated are to be followed: 
Heating air, page 146. 
Recirculation of air and control of humidity, page 143. 
Continuous cooking, cooling, and packing equipment, pages 141 to 151, 
and equipment using trucks, pages 151 to 154. 
Conveying single flakes, page 147. 
Drip pans, page 148. 
As far as practicable, all parts of the equipment should be fireproof and well 
insulated, according to the usual practice for high-temperature installations. 
ESTIMATE OF EQUIPMENT AND FUEL REQUIREMENTS FOR PREPARING 
CALIFORNIA POUND-OVAL FISH 
CONTINUOUS COOKING AND COOLING UNIT 
Quantity of fish to be handled.—Five tons per hour of ‘‘round,”’ small to medium 
pound-oval pilchards, the “‘cut’’ portion only to be cooked. 
Number of flakes required—Data used: Fish in cooker, 15 minutes and same 
time in cooler; ‘“‘cut”’ portion, 66 per cent of ‘‘round”’ weight; weight of ‘“‘cut”’ 
fish per square foot of flake surface, 2 pounds, or 12.5 pounds per 30 by 30 inch 
2 
flake; weight of fish in cooker at one time is 0.66 22,000 or 1,650 pounds, and 
the number of flakes is ee or 132. Same number of flakes required for 
cooling. 
Heat required by cooker—Caleulations made on a per-hour basis. Data used: 
Temperature of fish, flakes, and other ironwork entering cooker, 50°; leaving, 
300° for all iron and 220° for the fish (their temperature goes no higher); weight 
of flakes, 9 pounds each; weight of flake carrier and chain required for each carrier, 
28 pounds; specific heat of iron, 0.13, and of water vapor at 300°, 0.47; specific 
heat of fish, 0.8; latent heat of evaporation of water at 212°, 970 B. t. u.; maxi- 
mum weight of fish, 2.4 pounds per square foot of flake surface, or 15 pounds per 
flake, with a 16 per cent loss in weight due to evaporation. For calculating 
heat loss from cooker housing, it is assumed that the housing is 12.5 feet high, 
3.5 feet wide, and 36 feet long, outside dimensions (1,152 square feet of exposed 
surface, not including ends) with a loss of 0.5 B. t. u. per square foot per hour 
