476 



MARINE PRODUCTS OF COMMERCE 



importance since the oil content of the fish and their age before processing largely 

 determine the best method of handling. 



The cooked fish pulp enters the press in a continuous stream directly from the 

 cooker, and a thoroughly pressed and matted mass, called pressed scrap, is dis- 



(Conrtesy Edw. Renneburg and Sons Co.) 



Fig. 22-5. The continuous screw press for squeezing the water and oil from the 



cooked fish. 



charged at the opposite end. The intense pressure to which the material is sub- 

 jected during its passage through the machine results in an expulsion through the 

 screen openings in the cylinder of the press of most of the water and oil containing 

 some small particles of protein. This liquid material is caught in a receiving pan 

 located directly under the press. 



Continuous De-watering Press. A continuous-type press of entirely different 

 design from those used previously has been manufactured within the last few 

 years. This press requires less Hoor space and is equal or better than the screw 

 press as regards eflBciency of operation. It is composed of two wheels, approxi- 

 mately 4 feet in diameter and set at an angle from the vertical on the shaft. The 

 angle is adjusted so that the greatest pressure on the material between the wheels 

 occurs slightly before the bottom point of their rotation. The angle of these wheels 

 is set so that they form a "V." The wet material to be pressed is fed in at the 

 top of the "V." The pressure is increased as the wheels approach the nearest point 

 of contact just ahead of their vertical axis at the bottom of their revolution. The 

 pressure on the wheels is maintained by three trunion bearings on the outside of 

 each wheel. The wheels are driven by means of pinion gears and are fitted on 

 the inside with brass screws and steel plates. A spadelike arrangement scrapes the 

 press cake loose from the wheels at the bottom. The press liquor is squeezed out 



