CANNING SARDINES Jos 
10 per cent of the air leaving the cooker is discarded, plus an additional 5 per 
cent to care for other losses. An approximate value for the heat lost in dis- 
carding 15 per cent of the air is obtained as follows: Assume the loss to be 15 
per cent of the air supply required at 275°, the specific heat of air to be 0.24, the 
volume of air per pound at 275° to be 18.8 cubic feet, and that the air had been 
aes : 2,937,645 
heated from 40 to 275°. The heat loss, then, is 015.5 —%X 0.24 235, or 
1,358,059 B. t. u. This value, plus the conduction loss given above. (267,900 
B. t. u.), plus the heat required for the cooker (2,898,992 B. t. u.), is 4,524,951 
Bb. U. 
Fuel required. —lIt is assumed that fuel oil weighing 7.9 pounds per gallon and 
having a calorific value of 18,500 B. t. u. per pound is used, and that 80 per cent 
eer : : : . 4,524,951 
conversion is effected in the furnace. Oil required is 18.500 0.877 305-7 pounds, 
or 38.7 gallons per hour. Three hogsheads (3,600 pounds) of quarter-oil fish 
will give at least 75 cases and probably more nearly 90 cases. If the ‘‘cut”’ por- 
tion only is cooked, 4 hogsheads will be handled, yielding a minimum of 100 
8. 
cases. The oil per case, then, is $.70.516 gallon in the former instance 
and 98.7 -0.387 gallon in the latter. In order to be sure to be on the safe side, 
it is assumed that 0.75 gallon per case is required when 3 hogsheads of ‘round”’ 
fish are cooked, and 0.6 gallon when 4 hogsheads of “‘cut”’ fish are handled. ~ 
Fuel required for preparing the fish by the steaming process.—Calculations made 
on a per-hour basis. It is assumed that the amount of heat required to prepare 
fish by this process is the same as for the new process. Probably it is more, as 
steaming and drying are both very wasteful of heat. The heat required is 
4,524,951 B. t. u. per hour. It is further assumed that coal costing $7.25 per 
long ton and having a calorific value of 15,000 B. t. u. per pound is used, and that 
50 per cent of the heat units in the coal are made use of. Coal required, then, 
4,425,951 
ta O00 ”” 
of coal per case for cooking ‘‘round”’ fish, and on or 5.9 pounds per case for 
00 
*feut”’ fish. 
Total weight conveyed.—It is assumed that each flake carrier takes 2.75 feet 
(33 inches) of lineal space; that each carrier weighs 8 pounds and each flake 9 
pounds; that the chain required for each flake weighs 15 pounds; and that the 
amount of fish per flake is 12.5 pounds. Number of flakes on conveyer, 144 in 
cooker and about 21 out, or 165 in all, 11 of which, it is assumed, will have no 
fish on them. Total weight, then, is 154 (8+9+15+12.5)+11X(8+9+15) = 
7,205 pounds. Total chain required is 2 165 2.75=907.5 feet. 
Space occupied.—Total length is about 75 feet, 40 feet of the length being 25 
feet wide and the rest 10 feet wide. Height is 15 feet. It is assumed that the top 
and bottom lines of flakes will extend about 6 flake-lengths out of the cooker 
housing. This space, however, is cared for in the above estimate. 
59 
or 590 pounds. On the “per case”’ basis this is ae or 7.9 pounds 
COOKING UNIT USING TRUCKS 
The following calculations apply to a unit using trucks for cooking 3 hogs- 
heads of “round” quarter-oil fish under the same conditions as given above. 
The flakes, heat, air, and fuel required are assumed to be the same as in the above 
calculations. : 
Number of trucks required.—It is assumed that each truck is 6 feet high and 
that 18 flakes, each taking 3.5 inches of space, are placed in each truck. Number 
of trucks needed, 8. 
Size of cooking tunnel.—lf the same assumptions are made here as those given 
on page 221 under this same heading and the calculations made, it will be found 
that the tunnel required is about the same size as the one for handling California 
pound-oyal fish, only 3 feet 2 inches shorter. 
O 
