INSPECTION OF FRUIT AND VEGETABLE CANNERIES. 15 



The rotary washer. — This consists of an inclined cylinder covered 

 with a wire screen of 1-inch mesh. It will remove some of the soft- 

 rot tomatoes as well as the dirt, but has a tendency to crush some of 

 the very ripe tomatoes. 



The f addle agitator. — This consists of slowly revolving paddles 

 in a tank of water which cause the tomatoes to rub against one 

 another, thus loosening the dirt. The tomatoes are gradually worked 

 along toward the conveyor, which removes them from the tank and 

 passes them under sprays of water which give them a final rinsing. 



The air-hlast xoasher. — This produces agitation and movement of 

 the tomatoes by blasts of air entering the tank at or near the bottom. 

 Otherwise it is similar to the paddle agitator type. 



The cascade washer. — This has a tight-bottomed conveyor inclined 

 at an angle of 30° to 50°, which carries the tomatoes upward. A 

 stream of water flows through inlets near the top, down over the 

 ascending tomatoes. 



Many variations of these types of washers are put out by different 

 manufacturers. The inspector should carefully observe the tomatoes 

 after they come from the washer in order that he may determine 

 how effective the washing process has been. 



PEELING AND TREVIMING. 



After being washed and scalded, the tomatoes for canning are 

 usually delivered to the peelers by belts, by movable table tops, or in 

 pails or pans. They are peeled and cored, and rotten spots or other 

 undesirable parts are removed. Note the cleanliness and state of 

 health of the peelers. Observe the cleanliness of the utensils used in 

 carrying the peeled product from the peelers and the method of dis- 

 posing of waste. Ascertain definitely whether or not the trimmings 

 are used in the manufacture of pulp or paste, and if so, what care is 

 taken to eliminate all rotten or unfit parts from the trimmings. All 

 buckets or pans used for handling the peeled tomatoes should be kept 

 clean. All tables or conveyors in which the peeled tomatoes are 

 placed should be thoroughly washed when the plant shuts down at 

 noon and at night, and stops should be made for this specific purpose 

 at other times, if necessary, to keep them in first-class sanitary con- 

 dition. 



FILLING. 



Tomatoes are put in the cans either by hand or by machines. 

 When they are packed by hand, the sanitary or open-top can is used. 

 Note the kind of filling machine, several types of which are made. 

 Cans filled by hand are sometimes weighed in order to regulate the 

 amount put in each one. When machines are used the inspector 

 should note the size and capacity of the filler employed and give 

 special attention to the method of controlling the quantity put in 



