ma DEVELOPMENT AND DESIGN OF A PEACH CANNING FACTORY m Mics-«Gm Thesis for The 099m of M. S. MlCHiGAN STATE COLLEGE. Bhagwan T. Shahani 194:3 o—n—p"- This is to certify that the thesis entitled The Development and Design of s. Peach Canning Factory in lichigan presented by Bhagwan T. Shahani has been accepted towards fulfillment of the requirements for nos. (1%?” in “0E. ”4.5% Major professor Baum 7—.“ — f p \ , l | . ~v~~~ Fr ' -~ ' 9‘ . ‘Fl 1' r-‘t‘ ° “1‘7 "’ " uni" ' "" . 4 I \ r. Q ‘ . “'1.“ .’.1. .' ‘1'. -'- "-~.c:’w-‘x: -.V- 4. ‘“ ..“‘ 0“ $3.3..g“)? ' 'ngt -.-.; ‘w ' ‘ . 1:11": f~~ '3 I“ ‘0 ,;&;3" I - I " I TEE DEVELOPKEHT AND DESIGN OF A PEACH CAEUING FACTC IN KICHIGAN By A Bhagwen T. Shahdni B. E. (Iech.) A THESIS Submitted to the School of Graduate Studies of Kichigan State College of Agriculture and Applied Science in partial fulfillment of the requirements for the degree of IASTER OF SCIENCE Departnent of rechanical Engineering 19h8 IHESlS —\fl\\k\8 PREFACE Next to apples peaches hold the position of quantity favour among canned fruits. The state of Michigan is quite capable of meeting the increasing demands of the Eastern States of the country for canned peaches. More and more capital tends to flow into this business; but the investor likes to have an overall picture of industry. In the past he has relied upon publications, which have dealt with fruits in general, giving at best a few hints about the engineering and industrial aspects of the canning of peaches, in particular. This thesis consti- tutes a discussion of these aspects, in the form of setting up a model peach canning factory. The objects and scope of this work are clarified in the Introduction. The subject matter has been divided into six chapters. The first two chapters deal with the machinery required for the various processes of the in- dustry. The third chapter discusses the equipment and supplies necessary for operating the machinery. Chapter IV is devoted to the building requirements for the factory. A plant layout is, then, developed from the discus- sion in the first four chapters. Chapter V deals with the various problems of manage- ment and personnel. And finally, Chapter VI indicates the economic aspects of the industry. 203159 Conclusion and Bibliography follow the text. Quotations reproduced from various publications are indicated by information like (Alford: 2A7) in paren- thesis; 'Alford' refers to the name of the author as listed in the Bibliography and the number refers to the page in his publication. I would like to express my sincere appreciation of the help given by the various machinery and material handling manufacturers, in particular, the Food Machinery Corporation, Chicago, Illinois and the Link-melt Company, Detroit, Michigan. I am greatly indebted to Kr. J. M; Apple, Professor- in-charge of Industrial Ennagement, at the Michigan State College, under whose guidance this work was undertaken. Sincere thanks are also due to Dr. R. E. Marshall, Pro- fessor of Horticulture at the same college, for his in- valuable suggestions from time to time. B. T. Shahani East Lansing, Michigan UOS 0A 0 , - IhrCh , 191+8 Chap. I II V Preface Table of Contents List of illustrations Page Introduction - - - - - - — - — - - l General-Michiedn “arket—Siz of the Cannery—Raw Stool: aching "a-chinery - - - - - - - - lO Gen neral ~1nspection Tables-Lye Peeler and Spray Wash er—Blancher- ading thnine-Cltuire and Pitting lacnlnee-Slicers hand Paclc gillers— Syrupers—Syrup Tanks Packing iachinery (Co ntd. ) - - - - 32 Exhaust Boxes-dut01uatie Double Seaming Tachines-Process Kettles- Cooling anks-Steel Trolleys- Crate Kooks-:Wetor Crates-Labeling lbchine-Boxer-Stackinc-Warehouse- Thchinery Dimensions and Prices uipvent and Supplies - - — - - - 50 Cans s-sugar-rher :izoneters and Pres sure Gauees-IabeIS-Boiler- Wter Supply Building and Plant Layout — - - - 56 Factory Site-Illumination-Floor Construction—Dressing Rooms- lhehine Shop-Disposal of Cannery Taste Iener'ew nt Considerations - — - - 65 Factory T’eads-ueJiag. with growers-Labor- 1'reining Few Yelp- Ezer ency Iabr Recruitment- Sanitation— rrotection and Safety- Cleanliness of the workers-Comforts- Can Identification Stamps-hough Handling Chap. VI Economic C n~ o s derations - - - - - 80 Capital Re; 1* :uired-Cnlculating Costs-(i) General (ii) Interial and Direct Labor Cost (iii) Over- head costs (iv) Isrkoti‘ .L. ng COSUS. LIST OF ILLUS’ Roller Insyection Table Apron Conveyor Hot'Weter Blancher Peach Grader Peach Slicer Hand PC k filler Syruper Syrup Tank Exhaust Box Open Process Tettle Cooling Tank Electric Hoist Steel Trolley Crete Hook Perforated Crate rate Cover Labeler Boxer Tobilift Truck PRATIOYS C\ e; -e ‘0 ll IS 13 18 to \n P J \TI #5 A7 i‘llnl'lll‘l' INTRODUCTION There was a time when peaches were common every summer along the Atlantic Coast, as far as maine, but the orchards appear to be dying out more and more cer- tainly with passage of time, disappearing from the northern sections and deveIOping more or less in the South. The great peach section of the Atlantic upon which the eastern locality has to depend is Georgia. In the interior of the country, in the eastern half of the Mississippi'Valley, peaches do not appear to be a crop that can be depended upon, as they only have a full crop about once in six or seven years on account cf the uncertainty of the climate. Ohio and Kentucky should have great peach orchards, but when the winter winds come from the Northwest, they bring such low temp- eratures with them that the peach crop is more often a failure than a success and as these trees are sub-trop- ical in their nature, the tree itself suffers from these winds. Nfichigan, however, although more northern is more fortunate in this respect because it is completely sur- rounded by the Great Lakes and gets protection from the influence of the water which surrounds her. Michigan, therefore, is a good northern peach region and this partic- ular influence of the Great Lakes also affects the land along the eastern borders of the lakes, so that New York State for a few miles is quite an important fruit growing -2- section, but a large quantity of the peaches grown there are of the Spanish variety which do not find the same favour as the lighter variety. When, however, we get down into Texas, we reach another section where the peach is at its best. The eastern portion of Texas is becoming more and more a great peach growing section, and when population increases sufficiently in the Southwest region and trans— portation facilities are increased, Texas will compete with California in this and other fruit growing. But of all sections of the United States, California is the "paradise of fruit" and of peaches especially. The peach and the apricot grow in very large quan- tities almost throughout the year in the state of Calif- ornia. For many years the East had almost depended upon California for a large portion of its canned fruit; the dependence was mutual. The extraordinary difference of value upon which freight has to be paid by rail has to a large extent precluded the shipment of any except the high priced, and therefore, the finest quality. So that peach packing has divided itself into classes: High priced, fine quality fruit from.California, and low priced ordinary quality from the Atlantic coast. Therefore, it can be said that a man who proposes to can fruit in California, must devote himself for a while at least, to only high grade goods and not try to compete with the standard -3- seconds and pies of the Eastern section, as railway tar- rifs will keep him out of the prosperous market. Michigan, therefore, has a good opportunity for supplying the needs of the Eastern states. In 19h6 the U.S. had a total Peach Crop of 70 million bushels. Out of this, 3-l/b millions were from.Nichigan, including one million bushels of Cling- stone peaches. Michigan market. We shall first take a glance at what is probably the most important question the packer has to consider, that is, if he has a good market near the location of his factory. New the sale of canned peaches, like everything else pertaining to the necessities of human beings, will depend upon the contiguity of the market; or in other words, population. It might be neces- to stop here and consider the question of transportation costs of these goods; but it is very evident that the facilities of transportation in these modern days are, in America as a whole and Michigan in particular, in exact proportion to the extent of population. In other words, financial matters always result in placing the means of transportation where there is population to justify the expense. Our peach canning industry has therefore to thank the other lines of commerce and “inufacture for this simplification of a great difficulty; but in turn this matter of established communication and transportation really governs the location of the factory. There are, -4- however, some peculiarities, geographical as well as com- mercial in which the center of population may be considered the greatest factor. The lQAl census shows that out of the 131.6 million people of the #8 states of the U. S., Hichigan has a population of 5.2 million, i.e. 3.96 per cent: This gives it a rank of seventh in pOpulation, whereas its rank in area occupied is 22nd. Out of the 5.2 million people of the state, nearly h millions occupy the lowest one third of the state's area. This area has well knit and extensive highways and rail- ways. There are 93,000 miles of highways in Hichigan. It is also the most industrial area of the state, thus pro- viding all facilities of machinery supply and repair market, and good labor market. Above all, this region is the greatest producer of the peaches in the state. This place has several canning factories already established and their experience and contact is sure to be helpful. 'With all these considerations in View, we choose Benton Harbor for the location of our factory, and wish to can Clingstone Peaches. The accompanying chart shows that the canning season for peaches in Michigan is August and September. Size of the Cannery. Our object is to establish a medium size cannery. A very large factory requires a great deal of capital, which can be procured only by incorporated firms. A very small factory, on the other hand, cannot -5- afford the economies of modern machinery, which is not very cheap. But a medium size factory can be launched by one person or two or three persons in partnership. Again if the output is very large and the initial sales small, the losses incurred will paralyze the industry. Also if the output is too low, chain grocery stores will not buy'the product. In a state like Michigan where people depend al- most entirely on canned products, so far as the peaches are concerned, it should not be too hard to sale the output of a medium size cannery. These considerations lead us to the conclusion to establish a medium size factory. We shall, therefore, aim at producing 200 No. 2—1/2 cans per minute. Peaches are canned in any of the four sizes of cans, denoted by Nos. 1, 2, 2-1/2 and 10. We have arbitrarily selected No. 2-1/2 cans. They have a size of A-l/lé" diameter and h-ll/lé" height; the symbol used for them is A01 x All. These cans will be packed in one of the standard size boxes, having dimensions 16-3/h" x 12-1/2" x 9-3/h". Each box will contain 24 No. 2-1/2 cans, in two layers of three rows, with h cans in each row. Assuming a 10 hour-a-day shift, the number of cases produced per day will be: 200 x 60 x 10 = 5000 cases per day. #24 To find the weight the raw product needed per day,'we / -0... shall assume the figures supplied by commercial canners (Cruess: lh8). According to those figures an average yield of #5 cases per ton of Clingstone peaches may be expected. The quantity of peaches required, therefore, will be gggg : 111 tons per day. Nowygo convert these tons into boxes of one bushel each. One bushel of peaches weighs about #5 lb: 111 tons are equal to 111 x 2000 . 222,000 lb. per day. 222 000 lb. per minute - 370 lb. per minute. i.e. _ 50 x 10 or h9h0 = 8.23 bushel boxes per minute 60 x I0 Raw Stock. In considering the question of the supply of raw stock for canning, it is not sufficient to be merely assumed that the land in the section in question, i.e. Benton Harbor, produces Clingstone peaches well adapted to canning~-that is the texture of the fruit stands the process of canning and turns out well. 'We should make sure to get thaAt variety and no other. finch trouble has been experienced by old packers through the fact that growers brought in the one fruit, grown in widely separated sections, though all within a small radius of the factory, and raised according to the individual grower's ideas, but which were found when processed to turn out greatly different in qual- ity. '0ne section of the land may grow peaches that may be very fine in appearance but which may be too watery, too soft, or too fibrous and consequently too tough and so on. -7- The temptation of using cheap excess of fruit grown for fresh market must be avoided. Such varieties, though suitable for fresh market, may not be suitable for canning. They may not have a good appearance, for instance. The size and quality of the peaches are very important factors in canning successfully. Ungraded peaches are un- attractive in appearance, uneven in color, texture and maturity, and consequently do not yield high profits. There- fore the peaches used for canning should be of large uni- form size, symmetrical shape, yellow color, firm texture; the pit should be small and the peach should ripen uni- formly from the surface to the pit, instead of being softer at the pit than at the surface. The peaches should be of such a variety as to retain or even improve their form, size, color and aroma on heating after canning. The proper stage of maturity for the peaches, at the time of picking, is the one when the peach is neither so ripe or soft as is used for immediate use, nor should it be very raw; it should have attained the flavor characteristics of the ripe peach. If the peaches are too soft, a great deal is lost in peeling and will be cooked to pieces in the process; aga'n the liquor will become cloudy, bringing the commercial grade to a low category. Special care is important when picking the fruit. The picked fruit should be handled properly and packed in clean boxes, which should be washed frequently in hot cleansing solution (dilute lye or sodium carbonate) in order to clean and disinfect. Mbldy boxes will spoil the shape and odor of the peaches. The time that elapses between picking and canning has considerable effect on the quality of the finished product. It is therefore advisable to transfer the peaches from the orchard to the cannery as.soon as possible. During transit, the temperature affects the quality. Before loading, peaches should be allowed to cool, by leaving the boxes open during the night. The rail- road cars should be cool and well ventilated. It is de- sirable to can the fruit within 24 hours after picking. If the fruit is to be held several days, it should be placed in cold storage. Different varieties should not be mixed. The room in the cannery where peaches are received should be cool and well ventilated. The space require- ments for the cold storage are calculated as under: USually an average figure of 3 cu. ft. of space is allowed per one bushel-box. We are using h9h0 bushel- boxes per day, and wish to provide space for enough mater- ial for 6 days. The total space required, therefore, will be h9h0 x 6 x 3 cu. ft. If the rooms are 15 ft. high the floor area needed will be h9h0 x 6 x 3 = 5928 sq. ft. 15 z 6000 sq. ft. approx. -9- We have provided two chambers each 60 ft. by 50 ft. Immediately after the fruit is delivered the boxes should be graded roughly according to variety and maturity. In this case the grower may be paid according to the pro- portion of the different grades. Grading roughly according to size and maturity helps in lye peeling, as the peeler may be worked faster for soft peaches and slower for the hard peaches. Usually three grades are made: Soft, prime and hard. Chapter I PAC KIT-3G IthC EII‘K‘RY Canning may be described as the preparation of food and its sterilization by heating in hermetically sealed containers. The following gives the various steps in the entire process of canning peaches: 1. Inspection. 2. Lye Peeling. 3. Hot water blanching. 4.. Grading. 5. Fitting and halving. 6. Slicing. 7. Can filling. 8. Syruping. 9. Exhausting. 10. Cover double seaming. ll. Sterilizing or Processing. 12. Water cooling. 13. Drying. 1h. Labling. l5. Boxing. 16. 'Warehousing. Where machinery can be used in the operation in place of hand work, we shall use it without hesitation. We are not unmindful of the claims of quality in certain processes, due to handwork, but it is a fact that the machine is cleaner, -11... and that is the point. However, speaking generally, it has been observed that in no line of manufacturing is machinery as much abused or misused as in canning; and it is usually due to the fact that the machinery is not understood well. The more mechanical a factory is, the better it is; and it is because of this condition in some peach canneries, that those factories can boast over the less fortunate and which really gives them an outstanding place in the business of canning peaches. There are a number of tried machines that will be provided in this factory; they will save time and money. We shall now proceed to describe and specify the machinery requirement for our factory. Inspection Tables. The fruit from the cold storage is first brought to Roller inspection tables. For the quantity we have to handle, we shall use two éuch tables, each 36 inches wide and 20 ft. long and 3 ft. high, with 2-7/8 inches galvanized pipe rolls. The full specifications for these.tables are given under Figure 1777, Food Each- inery Corporation, General Catalog No. 600, page 77. We have given here a picture which shows what these tables look like (Fig. l). The object of having these inspections is to remove all rotten or blemished fruit. Under-pans between the upper and the lower strands of conveyor may be used, if we wish -12- to catch all refuse so that it will not fall on the re- turning strand of conveyor. As standardly furnished rollers revolve the full length of table, but intermit- tent motion is easily arranged. At the end of the inspection tables a tapering channel shaped tin guide is fixed to transfer the fruit to an Apron or Belt conveyor, 2 ft. wide and 8 ft. long. It is described on Page 26, of the F. M; C. General Cata- log No. 600. we have shown (Fig. 2) a similar Apron or Belt conveyor. It can hang from ceiling or may be built with legs to stand on floor; the belt may be straight or inclined and may be placed at any height from the floor. In the present case it is a straight belt 3 ft. above the ground. At the end of the belt another guide like the one mentioned above, is fixed, to transfer the fruit to the Lye peeler. The width 2 ft. for the belt conveyor is determined by following considerations: Taking the average diameter of a peach 2 in. and volume of one bushel 1.2hh cu. ft. the area occupied by one box of peaches spread out on a plane surface, will be 1.2hh = 7.b6 sq. ft. "2717 Allowing, instead, 10 sq. ft. per box, in order to account for the empty space between adjacent peaches, 8.23 boxes (consumed per minute) will occupy 10 x 8.23 = 82.3 sq. ft. -13- Roller Inspection Table with 27/8" metal rolls fig. 556 Apron Conveyor (£eiling Type) -14- Assuming a speed of 60 ft. per min. for the belt, the belt should have a width of 82.3 = 1.37 ft. Taking sag into ~ 50 consideration, we use a belt 2 ft. wide. Lye Peeler and Spraywasher: Lye peeling is the pro- cess in which the peaches are treated by a hot caustic soda solution from 30 to 60 seconds. The concentration of the solution is about 1 to 2-1/2 per cent; stronger solution will be used for green fruit. The idea is to cauterize the outer portion of the skin in a very short time. The peaches are first dropped in hot water, because lye solution is most effective when hot. Preheated peaches will not cool down the lye solution and thus less quantity will be re- quired for the complete Operation. Again the time required for the operation will be shorter and the attack on the peach is shallower. In the Dunkley peeler the hot lye is applied as a spray to the fruit, as it is carried through the peeling compartment on a metal-cloth conveyor. The lye is circulated by pump and heated by steam. The amount of lye required to peel a ton of fruit will vary from 8 to 20 lb. depending upon the kind of peaches, the grade, and how it is handled. Assuming good.workmanship in our factory the amount should not be more than 12 lb. per ton. The lye removes less peel than the knife, though this saving is not so great as it appears to be. Green fruit is used in order to retain sharp edges. (Hand peeling, if done -15- by skilled workmen, with high quality peaches, may be better; but lye peeling is much quicker, cleaner, requires less labor and is not much inferior to hand peeling). It is necessary to have the preper concentration of the lye peeling solution. The concentration, therefore, is constantly watched and controlled by the operator. If the solution is too strong, it removes some flesh from the fruit, in addition to peeling it. If, on the other hand, the solution is too weak the peeling will be imperfect. When ever the solution becomes weak, the Operator adds concentrated lye solution or the dry flake caustic; the operator can easily tell by the peeling action of the solu- tion whether or not it is of the right strength. It is usual to clean the lye solution tank at the end of the day and start afresh the next morning. We prepose to use a Dunkley Lye Peach Peeler and Spray Washer as illustrated in Figure 5013 of the F.N;C. Catalog. It is #2 in. wide, 12 ft. long, and 3 ft. high, complete “with lye circulating pump with 3 H.P. motor and fittings installed, water circulating pump with 25 H.P. motor and fittings installed, pressure gauges, thermometers, and temp- erature regulators installed. After the peaches ha ve been treated properly by the lye solution, the next operation is to wash them. The idea is to remove the skins and the lye on the surface of the -16- fruit. In the Dunkley machine the fruit is spray washed in a metal cloth draper. The sprays come out with suffi- cient force so as to remove the skin and the ti sues. (.0 Unless the skin and tissues are removed completely, the outer surface becomes brown and not very pleasing in appearance. From the Lye peeler the fruit is carried by an in- clined belt conveyor, as shown in fig. 2,to the Blancher. Blancher. It has just been pointed out that to pre- vent darkening the lye must be removed from the peach sur— face. To accomplish this most effectively the peaches are next heated for a short time in steam or hot water. The minimum temperature required to inactivate the oxidase which causes browning, is 1750F.; such a high temperature is necessary to accomplish the job in about two minutes of blanching. Sometimes it is found, on slicing, that the peaches have develOped browning a little below the surface. That happens when the blanching effect has been carried only that far; the flesh from that point to the pit cavity has remained unblanched. The remedy is to heat the peaches through in blanching. This takes about ten minutes. We shall use a Hot Water Fruit blancher, figure 2306 .r.-:.e. Catalog No. 600. It is 6 ft. 1 in. wide, 20 ft. 9 in. long and 6 ft. high. A similar blancher is shown -17- here (fig. 3). It is an all steel welded type blancher. The outer tank which holds the water is made of steel plates, welded to steel ends and legs. The drum or blanch- ing cylinder is built of heavy gauge, perforated, gal- vanized sheets, riveted firmly together a nd reinforced at several points with ma hined cast iron rings that completely encircle the drum and are rivetted to it. The cylinder is supported on ample bearings and is driven with rack and pinion gears which apply the power simultaneously at both ends. This even distribution of the power, tOgether with the rigid support afforded by the cast iron rings, eliminate entirely any possibility of the cylinder sagging and splitting, as sometimes happens with heavy cylinders when swung from distant centers. Sleeves projecting beyond the extreme ends of the blancher are fastened to each end of the cylinder. These sleeves prevent any product from.working in between the body and the drum of the blancher. The discharging capacity is one third greater than feeding capacity, so that it is impossible to clog or plug the blancher. Water is fed into the blancher at the discharge end in order that the peaches will constantly encounter fresher washer as they pass through the machine. Fresh water is supplied through an Open funnel; the quantity entering the machine is always visible and easily regulated to the exact flow desired. -18... . ‘ in ()\"‘«‘r' ’1’ ' r.‘ K , _ - x l ' \ I ‘ I. ( ’ ._ . ' -_ g . .v, )8 (fim‘ - . K, "' . ,\‘(\/1 MM‘." \ ‘ . J' x QK )’ & ‘. 1W ' \ ' If . / ' ’ , fig. 2305. View of Feeding End. -19- The fruit coming out of the discharge end is carried over an inclined 2 ft. wide belt conveyor (fig. 2), to the Grading machine. Grading Hachine: The advantages of grading are being recognized by increasing number of canners. Labels showing the grade of the peaches are much appreciated by the buyer; he knows what he is buying. This is, therefore, one of the best methods of expanding the market for canned peaches, in fact, all canned products. Most of the canners in California grade their fruit according to standards devised and adOpted by the Canner's League of California. The general specifications for these grades are as follows: Fancy Grade represents fruit of superior quality, of very high color, ripe yet not overripe, free from blemishes, very uniform in size, and very symmet- rical in appearance. Choice Grade represents fruit of fine quality of high color, ripe yet not overripe, free from blemishes, uniform in size and symmetrical, and it is often one size smaller than the Fancy Grade. Standard Grade represents fruit of good quality, reasonably good color, reasonably free from blemishes, uniform.in size, reasonably uniform in color and degree of ripeness and reasonably symmetrical. -20- Second grade represents fruit of second quality, tolerably free from blemishes, tolerably uniform in size, color and ripeness and tolerably symmet- rical. 1," Pie or dater Grade represents fruit of pie quality that is wholesome fruit, not suitable to the above grades. It need not be uniform in size, maturity, color or appearance and may contain a few blemishes. It must not contain decomposed fruit. These grades depend more upon appearance and size. The size is determined by the grading machines. The fancy grade is of the largest size and the pie grade of the smallest. The former has a size of about 76/32 inches diameter, but the latter is not graded for size; the choice, standard and second grades have sizes respectively, 6h/32, 56/32 and unspecified. The Federal Government has promulgated Grades A, B, C, D for peaches . They refer respectively to Fancy, Choice, Standard and Second grades. These grades are based on a system.of points to be scored for the four grades. Following is the scoring system.for the peaches: Color - - - - - - - - - - - - - ~25 Points Uniformity of Size and Symmetry - 2O " Absence of defects - - _ _ _ 20 " Character of fruit - - — — _ - - 3 n 5 Total - lOO " For example: U. S. Grade A (fancy) canned peaches are halves or slices of well ripened peaches of similar varietal char- acteristics; are practically uniform in color; are prac- tically free from defects, possess a firm but tender fleshy texture; a normal peach flavor, and scores not less than 90 points. The grades B, C and D are similarly defined and score 75, 60 and unspecified number of points. Sample cans are taken every half an hour as they come out of the double seaming machine. Their grade is determined in a laboratory, and the mechanical stamp, in the seaming machine is manipulated accordingly, to show that grade on the subsequent cans in the line. The balling degree of the syrup in the sample cans is also checked against the prescribed figures, given later. We have already pointed out that the fruit is graded first, roughly, immediately on receipt in the cannery. A more important grading has been described now. This grading of the fruit, before canning, results in greater uniformity of the finished product; it also means less operating costs because we can standardize methods of canning and sterilizing. The graders used for peaches have vibrating screens with circular Openings of various sizes; the holes are measured in thirty two seconds of an inch. The material used for manufacturing screens is COpper, which does not spoil -22- '1 the peaches. The size of the holes in the screen at the tOp is the largest; the next screen has a smaller size for the holes and so on for the five or six screens of the grader, so that the bottom screen has the smallest sized holes. The fruit thus comes out at the end of the travel of the screens, separated according to size. For our purposes, we shall use two Senior Peeled Peach Graders, each with 5 grades, a‘nd shown in F.M;C. catalOg, fig. No. 5035A. The machine is #2 ft. 3 in. long, complete with 5 H.P. motor. It has a capacity of handling 6 tons of peaches per hour; that is why we need two of them (to take care of our 11.1 tons per hour). The pic- ture of a similar grader is shown in Fib. A. As the fruit comes out of the machines sorted in five grades, the operators collect them in separate pans until there is sufficient quantity of each size. They are then removed to the Fitting and thving machines. Usually the first two grades are canned in the mornings and the last two or three grades in the afternoon. P Cutting and Fitting_lachines: This Operation may be performed by women by hand or by a mechanical device. We choose the latter, because it is cleaner and smoother. It is sometimes believed that hand pitting is a little cheaper, but in our opinion the gain on that side does not over weigh the cleanliness and smoothness of work obtained in machine pitting. Modern pittine machines have been greatly improved L.) -23- in design. In the pitting machine (Pacific) that we prOpose to use there is a set of two cutting knives and one pitting blade. The peach is pushed by hand into the machine and as it advances towards the pitting blade, it continues to rotate. Before it reaches the pitting blade, it is cut to the pit, by the two cutting knives, set one opposite the other. When it reaches the pitting blade it (the pit- ting blade) moves over the pit, thus separating the two halves from the pit. As soon as this Operation is com- pleted the two halves and the pits drOp through and are later separated by screens. The halves are next taken in dishpans to the Hand Pack Fillers. Some of the peaches which are imperfectly pitted, are pitted by hand. Blemished and Pie-grade fruit is separated at this stage. A pitting machine can handle about 20 boxes of peaches per hour, which is about four times the work that can be obtained from one woman pitting by hand. For our output of #940 boxes per day, we shall need h9h0 - 25 machines We propose to rent these machines, instead of buying them, because the initial cost is rather high. Slicers: Sometimes the peaches are canned whole. In that case tall jars or cans are used and peaches rest one over another. Again sliced peaches for pie or dessert grades are also greatly in demand. Slicing makes them more attractive and pleasing to the eye. In a Slicing machine -24- the peaches are first placed on a vibrating screen, with the help of which they are turned cup side down. Any peaches not so turned are looked after by an attendant. The vibrat- ing screen discharges the peaches over a flexible apron onto a rapidly moving belt. Finger like centering springs supported on either side and extending over the belt guide the pieces of fruit in single line to the rapidly revolving knives which out each half peach into one more section than the number of knives on the machine. The two outside slices not being uniform are diverted off the belt and drOpped through a copper chute to a container below. The perfect slices are discharged onto a 2 ft. belt conveyor and con- veyed to the hand Pack Filler. We shall provide in our factory two four-knife slicers, with 2 H.P. motor drive. In the F.M.C. Catalog these slicers are given the fig. 5062A, A-B, and each has a capacity of two tons per hour. It is assumed that at no time will there be a need to slice more than four tons of peaches per hour. Fig. 5 shows a picture of a slicer w shall use. Hand Pack Fillers: Filling is usually done by women. To prevent oxidation and darkening the length of time be- tween grading and filling operations should be kept at a minimum. Fig. 6 shows the Hand Pack Filler to be used by us. The empty clean cans are carried to the fillers by gravity conveyors from a can loft above the canning room; 4F'rg. 506-2», A-B Standard Peach Slicer _——. __—~ Fig. 5 Figm Fig. 6 -26- they are fed continuously and automatically placed in accurate register with the filling openings. The entire can carrying table revolves, as well as the center bowl carrying he peaches. This prevents damage to the product by pulling same across from a stationary to a moving sur- face. The cans and filling Openings are placed very closely together and locked into position to give large capacity with small floor space. Entire top is of stain- less steel, including all parts coming in contact with product. Bowl and filling ring are all one piece, quickly interchangeable for various sizes of cans. We shall use four Hand Pack fillers, desig-ated in the F.M.C. Catalog by fig. #60. Each has a capacity of 3000 cans per hour. Svrupepg: The cans from the fillers move over two feet belt conveyors to the Syrupers. Using No. 100, fig. 25h7, F.M§C. Catalog Syrupers, we shall require only two machines, since each has a capacity of 100 cans per minute. Fig. 7, given here, shows a similar Syruper. The Syruper is equipped with a combination disc and worm can feed as illustrated. The syruping valves are drip proof and readily adjusta ble for level of fill from brim full to as much as one-half inch slack. Valves are pro- vided with bell shaped bottom plates to permit the rapid escape of air up the vent tubes and yet of such a design that they will not bruise or damage the top layer of -27- 57".H~§"M Lr‘.)x w x r k4 A \. '2 “ -28- peaches in the cans. The lower Operating parts are entirely enclosed so there is no chance for product to work down into them and gum them up or cause corrosion. The Syruper may be cleaned thoroughly with a water hose without danger of getting water into any working parts, thus the can lift track rollers will retain lubrication during washing up. The tank and valves are made of brass. The tank is connected by a pipe line to the main syrup tanks, placed on the second floor. A bronze float ball and valve are pro- vided to control the level of liquid in the syruper tank. The cans then move over a two feet belt conveyor to the Exhaust boxes . gyrup Tanks: The syrup tanks will be located on the second floor and the syrup is transferred by gravity through pipes to the Syruping machines. We shall provide two steam jacketed, No-coil Syrup tanks (fig. 2055 FKILC. Catalog), made of stainless steel, each with 200 gal. capacity, and with motor driven agitators. Fig. 8 shows a similar tank. A standard grade can contains about 20 ounces of fruit and 10 ounces of syrup i.e. about 66 per cent fruit and 33 per cent syrup. The total weight of fruit in one day's pack will be 200 x 60 x 10 x 20 = 75 tons. (It will be ‘ 2000 T6 recalled that the gross weight of fruit used daily is 111 tons i.e. 36 tons represents loss due to peeling and pitting. J. Expressed as a percentage, this loss is 36 x 100 : 32.h per -29- cent, which is approximately the figure given by various sources e.g. Dunkley Canning Kachinery Company). 75 tons of fruit will need 37.5 tons of syrup (bring- ing the total weight of fruit and syrup contents of cans, per day, to 112.5 tons). Now to prepare 100 gallons of 35 Brix Syrup we need 336 lb. sugar and 62h lb. water, bringing the total weight of syrup to 960 lb; i.e. the percentage of sugar in the syrup is 336 x 100 : 35 per cent. So for 37.5 tons of 960 syrup we shall need 37.5 x 35 : 13.1 tons of sugar per day. 100 Again 960 lb. or 960 tons of syrup represent 100 4000 gallons, so 13.1 tons represent 100 x 2000 x 13.1 : 2730 900 gallons per day. The time required to prepare 200 gallons of syrup is approximately 1/2 hour and the time necessary for consuming is 21%_ x 200 : 3/h hour; i.e. total time, needed for pre- pariggoand using 200 gallons of syrup, is 1-1/h hours. With two 200 gallon tanks we can prepare and consume per 10 hour day, 2 x 200 x.g x 10 = 3200 gallons, whereas our min- imum capacity is 2733 gallons. The sugar used for syrupping is usually Sucrose; it is obtained from.Cane and Beet. (Glucose or Corn sugar is occasionally utilized for canning low grades of fruits). The purpose of adding syrup to canned fruits is (a) to have a better flavor, (b) to have it take the place which air -30- would take otherwise; air causes corrosion, (c) to assure a homogenous heating of the pieces of fruit. Syrup is prepared by first heating water in the steam jacketed tank, until its temperature equals the temperature of the Ex aust box (described in the following pages). Sugar is then added and dissolved with the help of agitators, until the Brix or Balling degree of the syrup reaches 35, which is the degree usually used for all grades; or until the degree reaches the figure recommended by the Canners League of California, for various grades of Peaches (Cruess: 77): Fancy Choice Standard Second Pie 55 no 25 lO 0 An instrument called Brix or Balling Hydrometer is used to test the percentage of sugar in the syrup. It helps to have the proper Balling degree and to avoid cost of ex- cessive sugar that may be used otherwise. This instrument is also used for measuring the Balling degrees of "cut out" concentration, which is the concentration of syrup in a can after storage. Due to Osmosis the Balling degree changes; the concentration of the sugars in the fruit and the syrup tend to equalize. U. S. Dept. of Agriculture Bulletin 196 gives the following figures for degrees of Balling in the original and cut out syrups of Peaches (Cruess: 78): Original 55 #0 3O 2O 10 0 Cut out 26.1 22.2 18.5 16.1 12.3 9.0 Owing to this process of equalization of the sugar in fruit and sugar in syrup, sour peaches require more syrup or syrup with high concentration than that reluired for ripe varieties of the fruit. Also if the fruit is packed tightly in the cans, the larde number of pieces will, nat— urally, require higher concentration of syrup to acquire the desired decree of sweetness. Again to ensure agree- able sweet flavor and to avoid fermentation the pipes carry— ing the syrup from the syrup tank to the syruping machines must be kept clean. CHAPTER II Pncxrfc- momma (Contd.) Exhaust Boxes: As pointed out before presence of air causes corrosion of the tin cans, in order to expel air and create some vacuum in the cans, the filled cans are "exhausted”. The cans from the Syruper are conveyed to the Exhaust Box in which they are h ated by water at l a temperature of about 2OOOF, for five minutes. The sec- to avoid mechanical strain U) ond purpose of exhausting i on the cans due to sterilization that is to follow. Ex- hausting which expands the liquid contents of the can and drives out portion of the air has no direct effect on the keeping of the peaches, but the cans are not so severely tried in the final rocess. Defective cans which have been *d exhausted or what is equivalent to being filled with hot liquid are much more readily detected after processing than 'cold packed'. When the peaches are cold packed, more care- fully made and stronger cans should be used, than are us- ually used when cans are exiausted or hot filled. The other objects of exhausting are (a) to convince the buyer that the contents are in good condition by showing him the concave ends of the can, caused by exhausting. ;aseous action in the cans results in convex ends. (b) to render the fruit soft, so as to avoid crushing in cans containing large quantities of fruit. -33- The vacuum created depends upon the temperature of the can when it is sealed. It also depends upon the vol- ume of the head space at that time. If the head space at the sealing tine is large, the air left after exhausting will be quite substantial, which means less vacuum after the cans are sealed. But if the head space is small, due to the can being nearly full, very little air will be left after sealing, which means a high vacuum. Exhausting helps to prevent initial corrosion. Corrosion usually is due to the action of local cells and due to lack of oxygen; but immediately after Sterilizing or Processing, corrosion is likely to occur due to the presence of oxygen and the subsequent action may be the result of this initial corrosion. The Exhaust Box to be used of the Disk type. Three rows of disks will be enough for our purposes. The cans move along the first row of disks and then goes to the second and third. The disks about 12 inches in diameter are meshed to each other through cog gears. Above the disks are curved iron rods which guide the cans through the exhaust box. The entire apparatus is housed in a rectangular metal box. For our purposes we shall use two A-B'flater type Disk exhaust boxes, denoted by fig. 5801 in F.K.C. Catalog. Each has 12 in. discs, is coxplete with 3 H.P. motor and -3u_ V ,0.) riable speed drive, and has a holding capacity 616, 2-1/2 cans. Since the period of exhaust is 5 minutes, the oper- ating capacity will be 616 = 123 cans per Ainute. ‘We shall 5 therefore need two boxes. Fig. 9 shows a similar apparatus. Automatic Double Seaming Machines: From the exhaust boxes the cans move over two foot belt conveyors to the Automatic Double Seaming machines, where the cover is auto- matically placed over the can and double seamed. Any de- fect in the sealing means a leakage, which will cause fermentation of the fruit. It is, therefore, important to keep this machine in good mechanical Operating condition. Automatic Double Beaming machines are costly; we shall therefore rent two machines, each with a capacity of 100 cans per minute. Process Kettles: The main purpose of Processine is (-1 to ensure tha t no micro-organisms will grow in the canned Ho fruit. Another, but secondary, object of processing 3 to impart a better texture and flavor to the peaches. 'With these two objects in view, processing is considered the most important part of canning. It is also sometimes called Sterilization, but the first name is more appropriate, as we do not really make the fruit sterile in the strict acteriological sense. Very often, too much concern for making the fruit immune a~ainst micro-organisns results in K. overcooking it and thus s oiling its texture and flavor. -35... A-B Hot Water Exhauster with Covers Removed 1g. -36- The best precaution against this mistake is to process the fruit in as short a time as the minimum necessary. Processing may be done either by hot water or live. steam, Quoting (Cruess: 12h) "There are advocates of each method of Operation. However the water method of Operation has one very important advantage; it permits Operation at any desired temperature such for example as léOOF for the asteurization of canned fruit juices. In the processing also of canned fruits in the water method of Operation, it is now customary in many canneries to equip the processor Ho w th a temperature controller and to process at a tempera- ture l to 20F below the boiling point of water, instead of at the boiling point. Operation at the boiling point results inevitably in heavy loss of heat. It requires about 1000 B.T.U. to evaporate 1 lb. of water and only about lhOOF to heat 1 lb. of water, at 70°F, to 210 to 2110r. Operation slightly below the boiling point also permits use of a temperature controller which will close or throttle down the steam line during the frequent intervals when cans are not entering the processor; whereas if operated at the boiling point, use of an automatic temperature regulator is not possible and manual Operation of the steam valve is necessary. Canners have found that the water method with o O 1 automatically controlled temperature 1 to 2 F below the boiling point results in very important saving of fuel. It -37. also results in far less escape of steam into the cook room.and thus in better working conditions." We shall use for our purposes Open Process water kettles as indicated in Fig. A75, NO. l F.M.C. Catalog. Fig. 10 given here shows tha kettle. The word 'Open' as used here does not indicate that the cooker is Open, for it is in fact covered; it indicates that the cooker works at atmospheric pressure. It is furnished with three lugs for fastening to floor and a steam cross inthe bot— tom.of the kettle to heat the water. It can hold three perforated type Retort Crates, each holding 244 NO. 2— 1/2 cans, giving a total kettle capacity of 732 cans. It takes about half an hour to process satisfactorily one kettle load of cans, at about 2120F. About 10 more minutes are required to load and unload a kettle. Thus in a 10 hour day, one kettle will process 732 X.%Q x 10 : 10,980 cans. So to process 200 X 60 X 10 cans ger day we need 200 x 60 X 10 - ll kettles. 'We shall, how; 10,980 ever, provide 12 kettles to safeguard against all odds. Electric Hoists described later are used to trans- fer crates from the floor to the kettles and fromthere to the cooling tanks. Coolinquanks: After crates are removed from the process kettles, we drOp them immediately into a tank of cold running water to kill the live heat and prevent a -38- secondary cooking, which injures color, flavour and appearance of peaches. Cooling tanks may be construct- ed of any suitable material and any suitable shape, e.g. long tanks through which the crates may be con- veyed by means of an endless chain. The pans cannot be allowed to remain in the water until entirely cold, but must be taken out after the temperature has fallen from 21003“ to 9001?. This amount of heat will not in- jure the goods and will be sufficient to thoroughly dry the cans, thus freeing them from.water causing rust. When crates are removed from the cooling bath, we allow time enough for all moisture to dry off be- fore stacking the still warm cans in warehouse. we have said before that three crates come out of each kettle, once in every #0 minutes. Therefore, the number of crates coming out of 11 kettles, during one hour : 3 x E9 X ll : h9.5 or 50 crates. Suppose it takes two hogrs for a crate to cool from 2lOOF to 900F. Weight of the cans produced per day is 112.5 tons i.e. during one hour we have to cool 11.25 tons (weight of 50 crates). Assuming Sp. heat 0.8 for crates, to cool from210O to 900F, when the water temperature rises from 550 to 700F, the weight of water flowing per hour should be: -39- 11.25 X 2000 X (210-90) X 0.8 a W (70-55) W : lhh,000 lb. per hour 1AA 000 : 17,100 gallons per hour W 285 gallons per minute During the two hours required for cooling each crate, 100 crates leave the kettles and enter the cool- ing tanks; therefore the tank should be able to accomo— date 100 crates. Now the dimensions of a crate are 3.16 ft. diam. and 1.83 ft. height. Assuming four crates in width and 25 crates in length, the minimum capacity Of tank should be (A X 3.16) (25 X 3.16) 1.83 = 12.64 X 79 X 1.83 = 1830 cu. ft. To avoid congestion when the crates are inserted we shall provide larger capacity, by installing two standard NO. 2 Double Row Cooling Tanks, fig. 489, FHlLC. Catalog, each having inside dimensions 8 ft. X 90 ft. X h ft. Fig. 11 here shows a similar tank, eX- cept that this is a single row tank. The crate from the process kettle is conveyed by the Electric hoist moving along the over-head steel tracks fiXed in the ceiling. The crate is deposited in the left end (fig. 11) of the tank and then hooked on to a trolley, which keeps moving along the beam.or tram rail over the tank, until at the end of two hours, when it is cooled to 900, it reaches the right hand side end '0. l‘. FigréflB Made either single or double width for one or two rows of crates. Double width has double track and is built of heavier metal. -40- fit. IIJIi fig. 11 / -41- and is taken out from the tank and left to dry. Drying takes about 15 minutes. We shall arrange the 12 kettles in four rows of three each; one tank takes ca re of two rows of kettles. Each row has a separate overhead R. & M. Electric Hoist, fig. 1150, F.H.C. Catalog. It is shown here by fig. 12. Figs. 13 and 14, respectively show the Steel Trolley and Crate Hook referred to above. They are identified in F.N§C. Catalog by figs. h82 and h83 resp. 'We shall need 100 pieces of each. Retort Crates: Figs. 15 and 16 show the Perforated type Retort Crate and cover that we shall use for our purposes. They are indicated in E.M.C. Catalog by figs. 471 and 474 resp. Each crate has a capacity of 2AA No. 2-1/2 cans. At any time there will be 36 crates in the kettles and 100 crates in the cooling tank. Again all the crates, after coming out of the cooling tank, will be left alone for about 15 minutes, in order that the cans may dry up completely. We shall therefore provide 200 crates in our factory. Labeling Hachine: We shall use a Heavy duty labeler, as represented by fig. 1136 F.H.C. Catalog. It is non- adjustable, in as much a s it will be used for only one size of cans-~in our case No. 2-1/2. The maximum speed -42- Fig. i150 f. 1g. 11» fie Q. 13 -43- W+Pcrforated Crate (Standard) fig. 15 Fig. 474—Standard Crate Cover fig. 16 -44- recommended on this labeler is 700 cans per minute. Fig. 17 shows the labeler. The cans are placed in a runway above the machine by a workma and pass by gravity through the machine. The cans first pass over small rollers which apply the label paste, which may be glue, a casein preparation, or other adhesive. They next roll across a stack of labels, one of which is picked up by the label paste on the can, and is smoothed in place automatically by the machine. From the labeling machine the cans move over a two feet belt conveyor to the borer. Boxer: We shall use a Hyler Rotor driven Boxer, denoted by fig. 1925 in the F.K.C. Catalog. It is shown here in fig. 18, and has a capacity of 500 to 700 cases per hour, depending on the efficiency of the operator. Each case contains 2h cans, in two layers of three rows, with four cans in each row. The size of the box is 16-3/4" X 12-1/2" x 9-3/h". Stacking: We shall use a "Ybbilift" fiOdel K Truck with 3000 capacity. The standard pallet recommended for package goods with this truck, measures #2 inches by AS inches. It has a roller chain lift-speed appr ximately #5 feet per minute. Standard mast lifts to a height of 9 feet, from floor to bottom of fork . Tilt is three -45- fig. 17 It... AlJi o Alf-(JIJI nlJvr v ,eo-v.-.... aw .tw Fig. 1925 fig. 18 -46- degrees forward and 15 degrees backward. Forks are u inches wide by 30 inches long. The overall width is 36 inches; length from heel of forks to rear is 70-1/8 inches. Overall height of stand- ard mast collapsed 83 inches. Overall actual turning radius of 61 inches, allowing it to work in cramped crowded quarters. It has a 20 E.P. three cylinder air cooled motor with self starter; and can operate only ramps of 10 to 20 percent grades. Fig. 19 shows this truck. Storage Space: We shall provide in the Factory itself space for storing one day's output i.e. 5000 cases, each having the dimensions 16.75 in. x 12.5 in. X 9.75 in. Stacking to a height of 12 cases, floor space will be required for 5000 = 420 cases, i. e. 12 A20 X 16.75 x 12.5 3 610 sq. ft. lhh Let us provide some extra space, bringing the total to 1000 sq. ft. Warehouse: A separate building is to be erected for storing the cases from day to day. The factory is to work for 25 days and a minimum of 10 per cent out put can be expected to be trucked away direct from the factory. The space required for the remaining at the rate of 610 sz. ft. per day is 610 x 25 x 0.9 a 137,250 sq. ft. -47- -4g- Hachinery Digensions and Priceswfrom_E.E;C. Catalor: Name of No. Overall dimensions Effective Price thhinery ft. - in. height each Into-in. ill.) Inspection 2 5 X 11-6% X 3 - 2 3 1100 Tables Lye peeler & 1 3-6 X 12 X 3 3 1&120 Washer Hot Water 1 6-1 X 20-9 X 6 h-S 3301 Blancher Peeled Peach 1 b X h2-3 X h-7 h-7 8lh5 Grader Pitting & Halv- 25 -- -- Rent ing machines Peach slicers 2 5 X 10 X 5 3 1590 Hand Pack A 5 X 5-6 X h-8 3 1109 fillers Syrupers 2 3 X 4-8% X h-6 2-6 1288 Exhaust bOXes 2 7 X 24 X A 2-6 5060 Double seaming 2 3-7 X B-A X 6 3 Rent machines Syrup Tanks 2 3 dia-. X 5-6 5-6 1595 Open Process 12 3-4% diam. X 6 3 95 kettles Perforated 200 3-2 diam. X 3-h 1-10 18.75 type Crates Electric Hoists h -- -- 370 Cooling tanks 2 8 X 90 X h h -- Trolleys 100 -- | -- 7.50 Crate hooks 100 0-8 x 2- x 3/4 -- 0.85 Labeler l 2-h X 10 X 4-9 3 1380 BOXer 1 4-2 X 5-2 3 560 -49- Plant Layout: We now proceed to make a plant layout. It is given on a separate drawing sheet. ( Chapter III EQUINE??? AID SUPPLIES Having described and specified the machinery require- ments for our factory, we now proceed to consider what equipment and supplies will be necessary. Cans: Cans shall be made of tinned iron or steel plates. The cans to be used by us, are specified as follows, by the Pronulgation of Government Simplified and U) Practice Recommendation a 155-3h for cans for fruit vegetables, effective September 1, 193A: Name -- No. 2-1/2 Overall dimensions (in incres) sealed can: Can Faker's description - h01 by All Capacity (02. of water at 68 degrees F) full can, sealed - 29.79. When shipped in bulk the average car will contain about 58,000 No. 2-1/2 cans. When shipped in cases an average ca_r will contain about 37,000 cans or l5h0 cases. The following schedule gives the prices per 1000 cans, from 1931 to 19h1 (1: 250) Year 1931 1933 1935 1937 1939 1941 Price $25.21 22.66 25.06 23.06 23.56 22.60 In the initial years of the factory, we shall buy the cans from a can making concern e.g. Continental Ca Company, Chicano, Illinois. But as the years pass by, the factory becomes stable and begins to expand, it will be advantageous to make part or all of the ca-s reguired. The question of purchasing the cans from can making con- cerns or of making them by the individual packer is of such a conplex nature that the packer must carefully study the natter and decide for himself. In solving this question, he must place on one side the cost of manufactured cans and freifht and an allowance of two cans on each thousand for leaks; on the other side the cost of tin plate and freight, the wear a d tea and re- pair to machinery, the interest on money invested in machinery and an allowance for deterioration of plant 9 to which add the cost of labor in raking can . The dif- ference between the two should be a guide as to financial consideration. The cans will be stored in an elevated room forming a sort of second floor. From there they are sent downt to the filling machine, by gravity action alon; a chute. Automatic can washing machines can be obtained from a canning machinery mrnufacturer. All cans must be thoroujhly washed before filling or using. This snould be done in three steps: (i) cans travel a short d stance in inverted position, (ii) they are flushed with water under pressure, (iii) again travel some distance in the inverted position, to drain off all excess water. Suear: The supplies of surar necessary have already been calculated. Thernoneters and treasure Gauges: These instruments .a..s. --- are likely to give incorrect readings after they are used for some time. It is therefore advisable to check them against standard instruments. They ray also be checked against the following table of temperatures and pressures. (Air pressure : gauge pressure plus 1h.7 lb. per sq.ih.) Gauge Pressure Temperature lb.per sq. in. Degrees F. 0.0 213.0 1.3 216.3 2.3 219.L 3.3 222.4 h.3 225.2 5.3 227.9 6.3 230.5 7.3 233.0 8.3 235.h 9.3 237.8 10.3 2h0.0 11.3 2A2.2 12.3 2hh.3 13.3 246.3 114'03 2115803 15.3 250.2 -53- Labels: Following significant passage 18 repro- duced from.(Canning Trade: 56): " 'H nestyis the best policy' is an old addage that no canner should ever forget. A consumer may buy first through th eye, then through the smell,'then throush the taste in cer ain lines of food products, but in canned foods one must buy throurh the label or by reputation of the brand. Eeither the fine label nor the previous reputation of the brand will hold the con— sumer as a customer if seconds are branded firsts. It is advisable to have distinctive labels, registered or cepyriahted, both to protect yourself from imitations and to avoid the appearance of having imitated the de- sicn of acne other concern of when you have probably never heard. The cons.ning public demands an answer to tie question 'What is in the can?’ Consequently a true staterent of the dualitv of the contents must appear on the label. The simplest statement, in the language used by the consumer, will serve best. Honesty here will astly increase the use of canned foods, even in the lower grades, if the purchaser knows the quality she is buying.” To this we may add the label should have clearly q nted on it the nane of the product, th name and *d H. I‘ 3 id ress of the factory, the net weight of the contents. a“: f‘ The label should be cle n in appearance. Too much -54- .l. decoration on the label is likely to suggest cheap contents. Labels should be st ched nea tly 1n ede uate space. 1 Boiler Capacity: Large amounts of try steam are a very necessary requirement, and a good boiler of ample size should be purchased. Aside fremthe initial ces nstall a boiler of nearly or quite [—10 it is much cheaper to double the capacity thait We anticipate using. A small boiler taxed beyond its capacity Will consume more fuel in preportion, much of tie time Will deliver wet steam and be more likely to break down at critical moments. It is economical to have pressure of boiler 100 to 125 lb. per sg. inch, With properly adjusted reducing valves placed betWeen the boiler and the various depart- ment mains. For our daily production of 110 tons of fruit, we shall need a boiler of capacity of 500 Boiler Horse Power. 3ater Suppr: Next to raW material, the most im- portant consideration for the fact01y is an abunda nt supply of t1e purest and coldest water obtainable, Which should be introduced into the building through large pipes, tapped at sever e.l places convenient to he Work. The main pipe or pipes should be larg e enourh and pressure great enough to permit the water to be draWn simultan- eously at several different points Without Materielly lessening the fl W at any one. ‘Water containing iron or -55- sulphur compounds should not be used in syruping but may be used for all other operations of the plant. This also applies to brahish Water, especially that containing any percentage of iodine or bromide. As only a small preportion of the total amount of Water consumed is used in syrup, if for any reason pure water cannot be procured from any source, sufficient Water ray be secured for this purpose by distillation. This process must be conducted by a special apparatus properly handled; not by collecting the condensed U) team from the boiler in iron pipes, as water so ob- tained is likely to be contaminated to a certain ex- tent, particularly if boiler compounds are used, for preventing scale. Chapter IV BUILDING AND PTENT LAYOUT The building should be clean, properly lighted F1 and ventilated. ihe ceilings shall be of sufficient height--l§ feet-~to permit anplc clearance for all work under any suspended shafting, piping, etc. The approval of the proper state officials charged with enforcement of sanitary laws should be secured before opening for operation of the new factory. The interior of the building should be kept a light color by paint or whitewash. Factory Site: In deciding on the location of a factory, the question of satisfactory facilities for transporting the finished goods and obtaining supplies at such freight rates as will put the factory on an equal basis with competitors, must be fully considered. Even if there may be some advantage in buying the raw materials a trifle cheaper, this will not counterbal- ance excessive freight rates of a long haul. In respect to transportation facilities the best situation is on river or lake of navigable water with siding from the main line of the railroad to either side of the factory. The factory shall be located so as to be able to receive and distribute the peaches promptly without danger of damage or deteriora tion and should not be located in the immediate vicinity of any other industry -57- which may be objectionable because of obnoxious odors given off. The place should be sanitary and we should be able to maintain it in a sanitary condition; it should be easy to dispose of the refuse from the plant, so that it does not become a nuisance. No waste or refuse should be allowed to accumulate in or around the building or yards. All liquid waste shall be conducted from the building by means of suitable drains. By-products suitable for other usage, e.g. peels may be stacked in silos separate from the building and must be surrounded by a tight drain to carry away the . Pits should not be allowed to be piled p; oozing liaui near the factory, nor spread within 500 yards of the factory. The site of the plant, if at all possible, should be on high ground having good natural drainage. Stag— nant water under or around the building, especially if contaminated with refuse and waste, which is always a possibility about any canning factory, may form a breed- ing place for various microbes which will do great in- jury to the pack. To prevent water and waste collecting under the factory, both peeling and packing area , if not the whole building, should be provided with water tight floors sloped to gutters leading into drains which take it away from the buildinr. -58- Illumination: The lighting engineer sees in the cannery the problem of properly lishtina the general area of plant operation and the many tasks that require special lirhting. Lach seeing task is analyzed from at least four standpoints: (1) Size of the object to be seen, (2) Degree of contrast between the objects and their surroundings, \3) the time during which the object ray be observed, (A) the brightness of the objects. Going further, the engineer fives consideration to glare and its effects on the eyes and on seeing, to diffusion, to shadows, to direction and to the color quality of the light. The seeing tasks involved in the proper inspec- tion and sorting of various types and colors of the fruit, present difficult and individual problems. Following table gives the lighting requirements at various places: Offices - - - - - ~ - - - - to foot candles Receiving Department 7 v — 10 " " Peeling - — — — _ _ _ _ _ 30 n n Blanching - - - _ - _ _ - _ 30 n n Cutting and Fitting — - _ _ 30 n n Grading - — — — _ _ _ _ _ _ 50 n n Slicing - - - — _ _ - _ _ _ 30 n n Filling - - — — _ _ _ _ _ _ 30 n n Labelling and Packing - - — 30 " N Floor Construction: For a working floor in the Ho factory, nothing has been found for ts cost ezual to that of Portland Cement construction. If the surface is properly finished, it is almost completely 'npervious and ma'y be easily cleaned with a hose. It is sufficient- ly hard to enable the setting of ordinary machinery di- rectly on it and resists wear due to walking upon it .1 ndefinitely. Careful attention should be given to the Ho (3‘12 rading of the surface of the finished floor, where much water is used e.g. peeling and packing areas. The grade should be not less than one-eighth of an inch to the foot, and one quarter is better. The length of grade in any direction should not be more than sixteen feet. where it is necessary that some water should run over the floor where persons are working, the best plan is to form.in the surface of the floor half-round grooves, one inch wide, four inches center to center. These grooves carry away the greater part of the water, thus giving a reasonably dry working surface. Should it be necessary to use wheeled machinery at any time--although the chances are that it won't be-- over any part of the floor, no joints must be made in the surface. The notion of iron wheels passing over joints will soon pound out the concrete, resulting in a hollow which must be repaired. Naturally the concrete -60- 'worker will insist that the floor will crack if no joints 0 1 are made. In this he is right; but the cracks will be so small that wheels will not generally affect them. Dressing Rooms: There are some canners who fool- ishly plead that the season for canning peaches is too short to warrant expense of dressing rooms and the pro- fits of business absolutely preclude them. fWe shall simply ignore such objections. 'We may on the contrary ask ourselves, "Will it pay to have proper dressing rooms for both men and women employees, eluipped with closet and toilet arrangements?" The answer is yes; further, it will be the best investment that we can make. Some of the best arranged factories in the country, as far as the help is concerned, are food factories and that fact stands as their best advertisement. To have two good size well ventilated rooms, one for men and one for women, the latter particularly, where they can change their clothes and keep their aprons, etc., equipped with flush closets, proper wash basins, with a clean supply of towels is not only doing what is ac- solutely necessary in ordinary decency, but we shall be able to raise the standard of the help in the factory. We shall be able to get better help and they will begin to take care of their appearance, to be neazt in their persons and their work. Those workers will begin to -61- brag about the product of the factory, instead of damn- ing it as they usually do. Ten square feet of dressing room area per person employed should be provided. There is plenty of water, so we shall see that taere are wash basins for no other purpose than for washing the hands and supply towels. There shall be several of these at convenient points ahout the factory, as well {a H o s n the dressing rooms and the hands should be made (.1. 0 use them. It should not be necessary to mention this or say that cleanliness demands it. When'we have these things then we can compel the workers to keep the tables and machines free of aprons, rags and such other unpleasant objects; with the walls painted nicely or white washed and floor free of muck, we can have a factory we can be proud of, and we shall get more and better work, which will bring better profits. _- ' l: s .a a n U s Au . - Fachine Shop A ep r te roor to serve as a mach ine shop and a place for'storage of machines not in service shall be provided. As general repair work will be done there, it is to be supplied with full sets of pipe tools, machine tools, etc., and including a power drill press and a small lathe. The drill and lathe will prove a great convenience and pay for their cost many times ver in a season. The scheme for the shafting and piping of this _62- plant, after the machines are in place, will readily suggesti tse lf to any pr: ctice 1 man familiar with business and as such a man must be at the head of a d- to Ho :3 factory of this size, it i no necessary to go (1) the details of this arrangement. Diaposal of Cannery Waste: There are four general types of cannery wastes: (l) coolinr ta k \ ter, (2) O ensilage stack seepage, (3) gr as solids, (h) factory water contaminated with organic matter. Ea.ch requires separate methods of disposal. Coolinp tank water, e: :cept under unusual conditions, contains very little organic matter, permitting direct d'scharae to a stream or sewer. Ensilage (pits) stack seepage contains so much or- ganic r: tt er that it is more economical to provide sep- arate methods of disposal when stac1:s are located nee r the factory. Stacks should be provided with a concrete base and drainage dis largea to an underground collecting tank. Final disposal is by hauling it to an isolated place where dumping rill not create odor nuisances, or it may be discharped at a very slow rate into a stream during the following sprina, at times of hirh stream flow. Gross solid materia 3, other than that UD iliz ed as ;_1 f 3 ensi ye, is obtained from discarded peaches an nd peels. For final disposal they ma y be given the farmer for hog -63— q or cattle feed, dumped in isolated spots or returned to fields for their fertiliser value. factory ”was te W3ter , contaminated with or3anic mate— rial fron.washin3, blanch MLe; and clean up ocerations, IS the type of waste 3enerally referred to as canne1y waste. Its successful disposal is frecuently difiicult. Effi- cient screenin3 is essential. Dische r3e to a munici al plant offers an excellent reans of disposal Where such facilities exist, or a re contemplated by the city, providing suitable financial arran3enents can be 1r de bet*een the city and the canner. Lne dis mo al of cannery waste by means of field absorption provides the means of completely eliminating stream pollution. Since successful Opera tion depends upon rapid soil absorption, this means of tree Uant lS Quite limited. Recently a method of treatment has been develOped that Vernits control or almost full elilf 11a tion of of- fensive odors, thus permittin3 the‘wi der us e of la3oons. The chief obs cacle consists in obtaining a site lar3e enou3h to hold the waste and yet be within practical punpin: and piping d1stanees of the canne ery. A la3oon, 3 ft. deep requires an area 1.02 acres per 1,000,000 3allons of nests, while with a dept n of 5 ft. the same voline C3n be con ined in an 0.01 acre. To prevent -54- n .L‘I odors due to decomposition in the absence of a SUl icient " w - WP‘V' ,m. 3-4 fix . amount of origen, the tresence of on; e. Any ce maln— ~‘ned; (l) 3y natural aeration, which is limited kv L/J (3+ {.3 the solubility of oxygen in water, (2) by the dissolved oxygen content of the liquid retained in the lagoon, (3) by certain forms of biolO§icsl growth and (A) by 4—1‘ tne addition of nitrate of soda, which contains oxygen. Chapter V 13.23113: :3? c is oETL‘iTICI‘I Factory Heads: The hifhest boss in the factory is the Superintendent—Processor. Wis staff consists of following members: One Receiving Clerk One Kettle Kan or Assistant Processor One Engineer-Thchinist One Foreman One Forewoman One Inspector One Double Beaming flachine Tan One Syrup maker Their duties are defined clearly by their names; we need not therefore say anything were about them. Dealings with Growers: As the packer is necessarily restricted in the prices he can pay for his crops, he should be careful to see tha t there are enough growers every year, willing to undertace the growing of the de- sired variety of peaches to such an extent tha t the factory will be kept employed during the s—ason. Plain Open dealing with the grower will be found the best policy in this case, stating just what he may expect from his crop. If the grower is led to believe his fortune will be made out of his crop in any particular year, by painting a picture too briyhtly to him, he will look for L (in / -o it, and not finding it, is liable to cause ti ouble an- other year. lhe profits 01 any crOp going to a canning factory are small, but compare 1:011 Hith an‘r of his other crops i the averare year. Having dealt honestly with him, we shall insist upon a fair return of the same character from him. Laborz‘ t is important to be sure tb.at ,all the resident labor necessary to conduct the more important and resaonsible opera ions of the factory be available . ~ I' and that sufficient labor can be obtaine for the rougher work and during the i1 :es of e::"“'”‘oro:Lnrmy rush. Until C'I every operation of the canning factory can be done auto- matically, careful attention nus t be given to the labor question. From packers old in the business the question 4" or automatic he chinery in the place of peeple has been stered in favour of the machine. While the bulk of the W01 1: done ar011nd a cannery is not such as to reguire skilled labor, t11_e help should be such as ma be depended ((4 Upon- Nearly 11 fa ctories have to import help during his very r ason it is very C1‘ the rush seasons, but for difficult to secure food help When'Wanted. The importance of this consideration cannot be over- estirated, because the loss of raw material from.1n- cy to handle it, on account of lack of help, in a feW days, may be efiual to the profits of the entire pack. -67— Every year we hear of rany factories having to allOW large lots of areen fruit 30 to Waste and be thrOWn a1uey, \, after having been received frozn11e rrOWers due to these reasons. Or if an attempt is made to use the surplus, it Will be necessary to do niyht Work and Wliile this can alWays be cons1dered as a cert Hiltr during the busy season, it becomes a source of much trouble to the Super- intendent, if it is too frequent. For, the help, after 1 Working from six o'clock in tae morning, do not like to Work after six in the evening; and1nhile extra wages earned by'Working overtime a couple of days in the Wee? Will be Sufficient to induce them to do so, if here time than this is needed they Will either slight the Work of the next day or stay aWay from the factory al- toaether. ach 00 se makes trouble that is well to try to guard against. Here, too, the Superintenden should exercise good judgment in handling the help, so as to pet the best work out of them_Without constantly Worrying them or nagging them. The idea here is to impress upon the Superintendent the neces ty of providir ng as much befOL' e hand as possible for an mple supply of good help. Post of the Operations are siere and repetitive in nature and can be performed by workers 1vith little or no -68- tr Mini 3 or experience. Anon3 th more skilled hers are sterili7 ing kct tle ope M01 and maintenance employees. The necessity of canni13 fruits and vegetables Within a feW hours or days after they are picked nc1: es the in— dustry highly seasonal. Accordingly, most of the un- skilled Workers are recruited for a feW'Weeks of the year and are housewives, farmers, students and Workers ordinarily creased in other activities. Employment in industry in the pe 91: month of the year (September) aver- a3es about four times tha t in the months of lOWest employment (February and Narch). 'Wonen constitute Well over he lf th as total Workers in the industry at the pea: season but comprise a relatively small part of the labor force in the off seasons, When only the maintenance and custodial en:ployees remain on the payroll. Nearly all the hand or machine fruit preparing i U) done by women. In contrast, practically all the main- tenance, retort operat01;‘s and true} drivers are males. 7‘ Cannery workers are usually paid on an hourly or veekly basis, althouch incentive payments are frequently reported for some of the repetitive hand and machine operations, such as cutting, slicin3 and filling. Pre- nium rates of pay for overtine work are less com on than in riost Wanuf acturin3 industries, H1 es en nnin3 establishnents are granted a complete exemption from the -69- .(J overtime provisions of the Fair Labor Standards Act for lb week a year, and work at straight time rates is authorized for 12 hours a day or 56 hours a week, during an additional lb Weeks. Training of Few ”elp: Employee relations are now more important than ever before. A well supervised pro- gram for new employees will save man hours and reduce machinery breakdown and accidents. Careful study of jobs filled by indispensable men may make it possible to divide the jobs into component parts or functions which can be performed by less experienced help. Im- prov ment of labor relations will result in increased efficiency in the industry. Aaain canning beina a seasonal industrr it 18 a.- u l (a , season, we shall have to do so with much green help. The greater part of help returns each season for several years and they know the routine and customs of the es- tablishment; they know the names of the supervisors and of other employees; they know the various jobs and their aptitude for them. But the effectiveness of the new peOple will depend upon how Well the employer does the job of absorbing them into his plant and of a quainting them with the work. Starting with the employment office, we shall have ‘4. a clean dry area w eh benches on which the employees can -70- 71" ‘wait, before making their employment applications. we shall have enough clerical help to pet the necessary in- formation from them. When the employee has been hired, some introduction to the surroundings should be made. A card or booklet containing information for new en- ployees is a good method of presenting the rules re- garding employment. Later on if a rule is broken, the new employee can be referred to the booklet. As not every one will take the trouble to reading such materially carefully, it must be presented orally. We shall take each group of new employees and have some one explain the rules describing discipline, the hours of work, the day and method of paying, the lo- cation of toilet facilities, the length of meal time and the location of the eating place, and the time of rest periods. If the employees are unionized, a union representative explains the function and working of the unidn. Then we take the employees to the work place and have them introduced to the supervisor, so that they will know the name of the person for whom they are working. We shall insist the supervisor know the first nane of every one workinr in his or her group. The first few hours or even minutes that an em- ployee is in the premises will have a great deal to do Inlitll‘ III" III I . -71- with his future attitude toward his work. Such an introduction to the plant will do much to reduce the labor turnover. This is only part of the necessary job to be carried out. The other part of it is trainine and the benefit to be derived from that. The attitude toward training generally is ex- pressed among the supervisors like this: "The other girls will show then," or, "If he works in the gang, he'll lea n." An organization may be able to get by ‘ with su01 an attitude during some times; but if the preportion of new workers is large this policy may have dangerous consequences. Supervisors should be trained in job-instruction methods. Subjecting the whole supervisory staff to such courses will pay eventually. Closely connected with the training program is the problem.of the employee who has been considered permanent in the past. It is well to consider that all of the em- ployees are temporary in order to have maximum pro- duction of any plant. Instead of thinking in terms of persons, we must think in terms of functions to be car— ried out. There are jobs which are filled in all plants by men who are thought to be indispensable. thy of these men do not have assistants who aflre capable of 0 W carrying out their functions and now it is hardly -72- ‘d ossible to develOp assistants to do this. It has taken a season or may be more to train these indis- *d ensable men. If the problem of replacement is con- U) idered in terms of persons it is most discouraging. We nay instead break down the job into various func- tions and considering where, how and when these functions are performed; consider also whether some of these functions cannot be done mechanically or by a cler:. then these functions are enumerated it does not seem as impossible to replace the skilled persons. A trained supervisor will be able to instruct a new employee in a skilled job in a very short time if he is given the help of this new vieWpoint and an analysis of the job by functions. It is also a good idea to select some experienced employees and have then take the course, too. They should already know the work and what is expected of those doing it. We hay have them instructed about what the new employee must be taught, place these instructors in groups of new employees and let them show the group what they are to do. We must insist that these instructors follow a approved plan, including the following steps: 1. Give the new employee the right menta attitude toward his work. -73- 2. Tell and show the learner about the operation; instruct slowly and carefully; invite and answer questions. 3. Let the learner try the job; observe the per- formance and correct any errors at that time. 4. Leave the learn-r on his own and check fre- quently to observe progress until norna supervision is sufficient. Such a procedure may seem to be complicated and un- necessary to those who have never considered it. mergenqy abor recrpitpepp. It is not rare that a food processor is faced by labor shortage in a partic- ular s ason. In sucn a case, if he can get the support of the community by impressing upon them the gravity of the situation, the problem of labor shortage can be solved. Any such drive is built upon four conditions: (1) There exists in most communities a large number of men and women who have, so fa r, not been used; (2) Co- operation between the processors, the U.S. Employment Service and local town groups can reach these men and women; (3) Repeated publicity and visual advertiserent through the use of posters, window displays, etc., will show this labor its own inportance--nost persons who could volunteer their help in food plants do not realize -74- their need for doing so; (A) House-to-house canvass1ng, registration booths and recruiting drives make it easy for the labor to respond to the request for help. Sani ation. No problem occupies a more iiarwort nt place in the sa n1 tary program of a canner than adequate cleaning or food preparation machinery and equiprent. A number of problems int olved in the clean sing program are: (l) A thorough and complete clean up of all equip- ment should be made at the end of each days' operations, and CLuiel: clean up made when necessary during rest periods through out the day. (2) The canner saould survey his equipment with a view to cleaning needs and sp “111:8 hazard and direct his immediate attention to working out the best methods possible with Special emphasis on those items of equip- ment most likely to present difficulties. When rep _laee- ment is contemplated, the ease with which the new item, can be cleaned should be considered along with the other desirable features. (3) After a study of the cleaning job to be done, the type of general cleaning ezuipnent needed for rapid completion of the jo ob such as scrappers, brushes, nozzles, water and steam outlets ould so determined W and supplied in the quantity required. -75- (A) Since the job of cleaning is an important one, r1o1e attention should be paid to the qualifications of the worker assijneu to the clean up. (5) The purrose of detergents is to prepare the dirt or soil for its subsequent detachment by mechanical 0 811-5. action and its final elimination by ri I— (6) Cleansing costs money. It is desirable, there- fore, that we consider what degree of cleanliness we ‘ wish to attain at an' given point in tne ca nning line so as to avoid wast 1n 8 ma continuing the cle1nin{ process longer than is required. The object of clea ninr up should be to attain physical cleanliness. Lachinery a.nd other e dlUTOhb shall as of a sani- tary type and of such material as to permit cleaning. The tables should be plain a:1d without sharp angles. All tanks of water in which the peaches are held before packing, e.g. lye peeler and Spray washer shall be provided with a continuous fH°es1 supply and an oveiflow. No cans shall be syruped by pa“ ssing through a'tanh to receive the syrup by submerrence. Over flow from the syruping machine shall not be used without filtering and heating to bo1ling point. All machines and conveyors shall be provided with automatic or self cleaners as far as possible. All -76- tables, pans, trays, hachines, etc. shall be clee ned with steam and water at the close 01 e: ch do y and as much oftener as is recessa“v to prevent unsanitary conditions. There shall be ample sup ply of Water and steam to keep the factory clean. W,ater and steam pipes *nlth hose attachments shall be placed conven- iently about the be j_ldin L so tnat floors, tables, machinery and e uipnent can be easily r ached for cleaning. C‘ Protection and Safe”1: Alln pen or driven ma ch- inery end all projecting and nov1n5 parts of machinery, toyether with all fOCTS, oeltina ”J F 9 Wire, transmissions, dynamos, and all appliances shall be properly encl sod and piecected. All dangerous parts in the factory near which employees are likely to pass or work shall be prOpcrly guarded and no nach- ines known to be da1ne1ous or defective shall be used. Tg‘cql O ;nen such machinery is in notion, no repa M3 8 shall be t1] made on it. ffective means sl1a ll be provided for in— nediately disconnecting all power so that in case of emergency any machine or line of machinery or all machinery can be promptly shut d wn. Sufficient and conveniezit e“its 01 fire excapes shall be provided in -77- 4‘ .L o s" ._ _ __ _ . , 1.‘ ‘. ., .{3 ‘_ Cleanliness o the yorkers. Tne dress 01 the “workers rust be looked after,a m1d they :aust not be allowed to come to work in rags and filth. in: Mi d that th: y are working on food, that people have to eat what they handle and think what a sicht such a sroup of ”orhe1s “ Muld rke to public. We shall see that t eir hands are free of running so res, WfliCh are comron, and that they wash before st'rt1ne work, and after us'ng the toilet. They should also bathe reg- ularly and keep their finger nails cl an and flier Use of to aeco and pitt in 3 on floor 3119 ll be strictly U) forbidden. InC1aehd lly, no foul or obscer e lanruare .Q‘J shall be perzittee. Comforts: Sanitary drinking fountains s1 all be conveniently placed for employees and conr:n drinkin ng cups proh1ited. Stools or chairs shall be pro1n id— ed for employees at all work which permits of sitting. J. A rest room for women, combined with rscreation room 34 1 may be provided. Cuspidors containing wi.infectants Ll 1nst be placed conveniently. Cen IlentL ication Stamps: Every can should be stanped or an identifV1n~ mark placed on it vhile the cover is being double s a:n d on it. .The cover is en- bossed with a die. To avoid mixture in the wareh ise each cover can be indelibly marked with li;1 id desired. —78- Thus it is possible to place on each can the name of the goods, the quality and the date, if desired, the code being secret. This also gum rds us stains t impo si- 1 h or 5001s as ours, and CT tion throufh the rejection 01 o I"). n »ction by the Pure Food Authorities enables us {3 :3 :4 ft t O [—1 0 p. (D ntify our needs. It is cheap insurance, but important. Rough handling: Rough handlina causes spoilage. During the past few years an incre sing hunter of ,(3 ng reported, el- [—10 sarples of spoiled can {OOdS :re be though no leakare is detected in those cans. This in- crease in spoilage is due to rourh ha11dline of filled cans coupled 11th the possibility of contaminated cooling water. When thele is no defeC‘ i- 4.1. . bi_C 711731).- f . facture, the only cause for the failure of the double scan is rough he ndling; or denti‘n of cans,'particnlarly when they are net bacteria laden cooling water. F) Following noints, therefore, should be kept in Vie”: (l) Spoi age in general has increased she: e auto- matic filled can handling systers have replaced hand '1 ally ca nrerous H- "‘ I "‘ “' '1‘ . “‘ rs ‘7 ~ . F! (N) ROUffl Aguhllub of cans is es cc ’3 when the cans are wet with hirhly contaminated cooling .9,‘ J. 1"" I LJCI’ . A \L) ) Ihny installations of automatic can filled -79- 0 1x ’3 n6 li‘fi' —. e :‘U i 1“.“‘(\“", t n 730 iv» '-fifi-1f\fi\|i"\ 1a., “:7 n (1. n Tyt‘ Ca ‘60-” ‘t‘n e “1111- --&_..a.- - 4.- . .. . _.-.---. k-.- Auk -- kl .1' v A. ma L. --\-\. 'U - .L .L J... .1- f‘ 4'! (A) Camry automatic lilled—cen handling units are not properly adjusted to minimize can abuse. (5) Automatic filled-can handling efiui§“eut is O- J_1‘ and has been ess-ntisl t» tie production of canned '_ O O Q; (3 end as such Vill continue to be used, and .I‘ fi~ r ‘. '3' '3' ~ J“ 1 q “" ‘/ ‘ ‘1 '.‘ . 3 W“ . (o) sveiy attempt sgoulc JO "sec to Alntllfie the steilefe by freper adjustcent of semis, to clin- iuete all possibilities of can a buse from automatic liues and where adVisoble control the bacterial count ) f .n oi cooling water by chlorination. 011:). ptcr ‘JTI EC OITOI :10 C 07 S I311 LTICT‘S Ca nit-l Veiuired: Anetner important consideration is the provid ill, of ample capital to properly inst: ll 0 the plant and meet all ordinary operating expenses; w should ha'e enourh credit as will enable the borrowing of sufricient noney for the e: :traordinary xpenses of 0 q .11 .L the backing season and, 11 rece“”‘”y, or of stocks until they can be disposed of at a good rargin of profit above the cost. The evil effects on tile este. blishn nt of hackine houses with insufficient capi ital and poor credit cannot be forgotten. Sooner or later it almost cer ainly results in failure of the ini of goods at less t or the plec ing of then as secur'ties in warehouses at verv llfh rates of interest. This meals loss on tne Jusiness done and in deterioration of the nlent. Facing 'Zcions, it is not possible to spend any more money on improvements and to male just as few repairs as rossible. It is a well known fact that in these Lays Oi inten se co~wet tion, in order to be successful, it is absolutely necessary to keep the factory and its 10 hifhest state of efficiency and to meet all financial obligations Quick y. As it is, the capital required for starting a can- nery is fairly high compared to that refiuired for other _s1- industries. On the other ha:.1d e cannery, though not a bad source of income, does not pay very hi3n divilends. It is Lard to give an accurate figure for the capital required for a cannery. However, in prewar days, roufhly {6000 were rer_i ed for firoducing 100 cases of ). ‘ fter t11e war the prices have risen considerably and U] fruit per day (each case containing 2A To. a can may say that roughly abbut be ,000 1Hill be necess aary for 100 cases per day. For our cannery, therefore ,mAO0,000 will be the sum refiuired. Out of the total capital, about two fifths will be i - ,0 , 0 w .v-~ - .n.0 3.2.: .n 4.1, _ .2 the werhing capi al and tnr e ilitns ior une congle e fl .L The ap: ioxi”ate cost per cubic foot 0 the building and cold storare is apnroxinately 45 cents and 75 cents respectively. Calculatin3300sts: . .L. .121 Genera : In comput in 3 the COSU Ol peaches packed, since only one variety is being handled, it will be cient to calculate the various items to be con- '40 11f; U) Sidered, nee a week; if several varieties were being handled, da'ly c lcul 3 ions will be necessary. A report must cone from the Receiving Clerk stating the anount and cost of raw material delivered to factory, the Inspe ct or the number and value of the jobs rejected, (*Q from the Foreman and Forewonan the tin. and vs ue of labor on each article packed, from.the Superintendent J the amount of labor not included in the above reports '1 ’1 and an estimate or the amount of fuel used, iron the Warehousenan the number by actual count of each grade packed. The amounts covering general labor not firectly charged for otherwise and also a small percentage to cover deficit in factory expense, implement, machinery and naintenanae accounts are charged to the total number of cases packed, in Asking up the cost. The nest essential thing in cost finding to the packer is not to overlook any item which enters into the cost or his product and instead of satisfyina him- self with the cost of material and labor, he should 1- deternine the cost to make and sell the product. Je can divide cost finding into three parts: (A) Cost of all material and direct labor. (B) Overhead xpenses. (C) Karketing Costs. These three items can be further subdivided a 3 under: (A) Ihterial and Direct Labor costs. . Peaches . Boxes . Cans Covers Sugar Labels Direct Labor \}O\\J‘l-F‘\JO POI-4 o -83- B. Overhead Expenses: . Salaries . Interest . Insurance . Taxes Fuel, lihht and lhintenance Sundry sunplies Sundry Knenses Indirect labor Snoilafe \O 071% O\\fi¥:‘\J) {UP 0 [.4 O 11: Loss in accounts 12. Rents 13. Legal services 14. Depreciation 15. Storage Ihrketing Costs: 1. Brokerage 2. Travelling Tater 3. Sa a ries h. Advertising 5. antles 6. Discounts 7. Office Supnlies 8. Postane 9. Freirht lO. Telegraph and Telephone Faterial and Direct Labor cost: This is the first great factor in the cost of peaches to the manufacturer and great care should be every item 18 included. While appear small and of little cons that in the pack there ar— e in the aggrega te the total is ‘Waste in the peaches is a this major cost and frequently 4. V .'- per dozen on the cost of peach exercised to see that each mrflmr —‘ and soie of the items may efiuence, it will be found of such items considerable. very innortant factor in amounts to several cents cans. On accouzt of this uncertain item of waste it is practically inposs ible to d.eterr i: e a close approxin"tion of cost, except by closing 1 the books once a year and aeternininq the actual quan- « tities of raw materials bought and paid for and divid- ing the mleunt by the actual number of cases packed and 1 a.r:.r1~:etable to find tne cost per case. There is a tend- ency among the packers in their haphazard nethed of de- termining cost to base their raw material cost on some test runs, where by they find that a ton of peaches will me Le 50 cases for instance, a‘nd lose sisht of the im- peaches which never go into cans but which are sorted out on account of being too na ure or imperfect in other There is no fixed rule by which waste can be figured, as it depends alrost entirely upon the caprices of the elements and the season. The taste on other items of raw material is Worthy of con iCeration while it is sel- (J) ‘ don as great as in peaches whicn are perishable. Never- theless there are hundreds of cans bought and paid for which a;e not used. Th y may have becore jammed or per- haps rusted or may have been renCered useless throurh some other cause. The sane will apply to boxes, labels and almost every other a rticle of raw material pur- chased by us. -85- The elements of freigh and express are constit- uents of cost of material. The cost of the material .- at the place, from where it is shipped to us, is first t is adled the cost of brinsin. it to our L") I.) taken; to i factory door. Transportation cost should be charged against each item.of raw material as it is received. The can account should be charted with freight on cans, also with the expense of unloading and s aching same. The same practice should be used with evCry item of .1. raw material received. A stock book shall be kept. In this stock book should be a debit record of all raw'materials received at the factory, each character of material entered under its proper account. When supplies are drawn from stock to be used in the course of packing, the stock accounts should be credited with the materials thus drawn, and the finished cases account, for which the materials are used, should be charred therewith. This not only is important in our cost accounting system, but the stock book is an ux to late inventory of all raw materials and is invaluable as a reference to guide us in purchasing supplies. The second factor in this major cos is the cost of direct labor. Direct labor may be defined as the labor employed in the plant who work only for the processing of peacnes into a product for sale. In— 1 ctual p1 roe essinr. H (J direct labor does not work fo ned in these two types r) H. Clear distinction must be naint. of labor, because the opport pun Mi by f r lesse mi1g costs on a given out plt requires exactly so much direct labor and this cannot be varied except by a very mall percen“age. The amount of ind:Lrect labor employed on a 3iven output is, to a great extent, a cue sti on of administration and consequently can be varied by a ‘much greater percentage than direct labor. Time and motion studies may be used to inprove the 11.eth ods of working _, reduce the tines and thus labor costs. The followi1a is reproduced from Henthly'labcr 1C Review éez'13t_9 Ja. l9t5, pu “bl hed by the United States Bureau of Labor Statistics, in an article en- titled "Wage Rates in Fruit and Vegetable Canneries: It has been estirated that about no percent of the we ge earners enployed in fruit and vegetable canneries are 1.0rking under the terms of union agree- ments. About 10 percent of the establishments in- cluded in the survey of occupa ional wage rates in 19h3 were unionized. Since rest of these contacts were in larger establishments, the proportion of workers covered by union agree ents was appreciably higher. -0 _ Unionisation was iound to be relatively more important on the West Coast than in other parts 01 the cour try. The averafe occupational rates for the Yemen studied were all it? in the comparatively narrow limits of 52 & 57 cents table I. The occupational cat ory employ the largest proportion of incentive workers--women en— 3afed in hand p1 cparat ion of 1%“ its and vegetables-- showed an average of 56 cen s an hour, as did machine Jruit or vegetable preparers. With the exception of Class A mainten fl1ce men the averare occupational rates reported for rale workers were all between 64 and 75 cents. Table II Strai 1{:h nt ti.fi1e Average hourly earning s in Selected Cccupational classifications in Fruit and Vegetable Canneries in Michiaan \_.' and other states, Season of 19t3. Sex and Occupational Clas si1 ication Avera3e Hourly earnian-cents CTfliCI‘ E21011. States* J ;~le. . Cleaner or‘Uash r tenders 64 62 Conveyor men on 74 Cooks- Cla ss B 72 66 Filling machine tenders 67 67 Labelers, hand or na hine 67 65 Kaintenanne men—Class A 95 85 Laintenance men-Class B 75 73 Retort Opera tors 73 67 *Survey covering 21 states Table II (Continued) Truck Drivers 71 76 Truck-rs, hand on 59 Femnle: Fillers, hend 55 5O Filling machine tenders 53 -- Fruit or vegetables preparer ,nech. 56 #7 Fruit or vegetable preparers,hend 56 -- Labelers, haid or machine 57 -- Sorters, hand 52 50 A rough classification of the workers studied by aver- age hourly earnings, is shown below. .As there indicated half of these workers arned less than 55¢ an hour. Al- most three-fifths of female workers received such hourly rates, compared with about one-fourth of the pale workers. Average straight tine hourly Percentage Estimated earnings All Enles Fe- Workers Files 30 and under 35 cents l 3 l 35 H H 1+0 1! 2 2 2 40 n n #5 n 13 6 15 [+5 H H 50 1! l5 3 19 5O 1! 1? 55 H 20 15 21 55 n n 60 11 lo 60 n n 65 n 12 6 5 n n 70 11 37(3 11 11 37f; '1 t-urq ¢-<>~q-q e; eacn m th u)«>-qxn e: 75 H H 8‘) Y? 8 80 H H 85 H 6 85 H H 90 1! lo 90 cents and over 12 Total 100 100 100 (i The rates shown here appea r low when compared'with these in other nrnu1e cturing industries. However, a J eonparison of the hourly earnings in'icates marked in- creases in wage levels in fruit and vegetable canneries. Overhead Costs: It is fre1uently considered as J—w an undeterninable quan'tit1r and of only passin E U ‘.nortance. J< 11ctually, of the three divisions of cost, it is the one fl 0 which decides the success or 11 ilure of a c1nning factory. J Proper CO{niza nee of tne importance of t:is item should be taken, keeping In mind that it has just as much in- fluence on the cost of "d aching as do cans, boxes, or any other itens. The various divisions of overhead cost have been enume ated above. We shall now describe then briefly: Sal:ries—-To this account should be charged the salaries of all executive officers, the superintendent, ninpi g clei k or any person on salary whose attention is spread over the variius lines. Interest--This item refiuires no cor: cnt Insurance--To incl de i‘i- urisce of all kinds, e.g. fire, tornado, credit or acciden Taxes--Here we have another item that is self-explan- atory and might be charged in ‘he Sundry expense account, since it is no us e having a separate account for only one or two entries per year. -90- Fuel, Light and Water--To this account s charged all fuel used. All electric current for power or light should be charged to this account. Ihinten3n ce--Th 18 account shou Ml be divided into 4":v a ‘L 71 . *‘xr‘u J" W- 4“ '. "L- 1 Ha “ -. J '. ‘ «- n UHO accounts. 111st, A anCEQHCG of buil'lngs and, "\ -‘ v~ 4' \ “\r‘ ‘1 . ‘1 . r‘ -. - MJ‘ '1‘“. 1"— secona, 1KKUIUGIQL_CG (n.111cnineiyu Enfiuunsu use feiner shouli be eiacred all bills for repairs on buildings including labor on them. Against naintenance of machinery should be charged all material and work IpJo ,J “(cess-e"v to keep the rachinery proper workinr order, also belting, etc. Sundry Sup lies—-This account should include such ’ ! L) items as machine oils, cotton waste, light bm_l , knives, rubber hose and those zany sxall articles which ntst be boufiht each year. Sundry E:penses--This account UO include such items as telephone rent, expr es and freihht, travellint expenses to Meeiiits, etc. Indirect lavbor- -ThU is labor which is general in laracter and is not cha_rged to any process, e.f Watchmen and firemen. fl -, - F1“. 3 . '5‘ -.x '5') f" "1 'x 1'. 4‘ - ‘ DOOllQQG--HULS iuen.noic appropriately should be cerned, and the result will be more accurate. ;tem to be taken care f! O U] 0 l- :3 ,2 O O O ,C.‘ :3 C" I i -3 {,4 L) H- 0) r3 {:5 [—‘l ‘0 r. ‘ . r\‘. Y'\ '1' ”o ‘- '. J‘ 3 1‘ (IL, ltnourrlsm1_eslixms.1 13 s rill. Rents--This account will include the rent to be p:id on cutting and rittinp tables and intonatic Double Seauinr nae ines. Tllis account Hay be ilicluded in the Sundry erg-1 11‘ n ses . legal Services-~This item r1ay also be charfied_ to Sulnlry ernenses. Depreciation-~Deprccia t1011 has been defin ed as a lessening “Tue from are and contributory causes, and \_-o-l- 1 .1— ~ "'1 * “-1 .- VV '3‘”. r1 '\ r F ‘1‘) u .- “ ---~ 1 1as been OfCllOOLCd Dy host 91 L013. The lOngul a 1...; 'V‘ 1 - 'v) '~1.—-‘ -.| * 3 "'7 ~ . 4-‘« -- , ‘11 fl . . -a- ‘1. 1a jar 1e-;.ns in Ufle b sines s, the :o1e he is inp1essed V~'.4“1 - ’ " J‘ r ‘ ~~ ‘ 4‘1' . V 1 .‘ "fi’. nice tne fact tn;t ne gist r ,lace unis.nacnine1y or O L that he must have it overhaule d cor1letely or in many .0 __ ‘1 fl" 1 ~- ~ 1 _c I -' 1 .L. '? 7| case" disc 1‘ en pRCflln en i1’ ely and replace lU Elem so: eff-iii *“o 1e no Tern. Tn many instanc es the machine thrs discard~d 18 not worn out, but n the other han , . o J) . 'V) ~7- (‘4 w 1‘. J“ . ‘I '. .3.— '1 - 1 . 18 in 1ai1l~ tOOQ condition, but in; eved thflOdS have “‘3 ‘ 3 . J“ (‘1 ' V "“ ". r3 " ‘5 “ I. I". V " 1e1eered 1U useless and the pachei has been confielled to jurchase a new machine and Junk the old one. The Iolloui1g. table of 1b ecceno.;es ior degreciation on luilding, naehirerv etc. is recon ended by Alford Erick a11d Concrete Suildinfs - 2—1/2 yer cent Factory efiuipnent _ 10 n n Electric etuipuent _ 12-1/2 n n If:1.chinery _ 7-1/2 n 1! Furniture and fixtures — 10 N H .50 I"? ‘ .0 -, .t- 1ne JLLLe (n.41ost 3 .. g " . ~Iv -. ". ,FCCiil ca,hin- Q In use by us Kill "0t .' exceed 10 years. sue percentefcs of deore cizztion ju3t Given are .‘ ' . 4.? J.- _ - _. "... - . m3ed on too essumrtion cost no none? or Lore 13 spec on the buildings or machinery for their upkeep or repair such exponiitures should be Ped*cted from tie deprecia— 7 tion charred of1 as the cuiliin3s or machinery nave ‘ C. O m l-J beer removed *11n enence. n tsis - nnei both deprecie tion and noiLt on nee are token core of. irket i L‘ h—é. shell t- described briefly: Brol :erage--By for the Lost econorical metiiod of meritet1n': the cos s 18 "‘11'301131 toe 0101;131:310 charge about 2 to 3 yer cent. Trevolling--T‘is item any be large or smell, de— penoiflg upon the nufio:r of tries bv a “er"o3e: it ive of ._ \4 .- the factory for ns'ntoining pers :31 accusintcnce. I fl ' .1- l—’- Cl Id:“ be envwhere between a0 C. and AG C. a force of specialty salesmen. eleries-—Th1 _rert ins to so-aries o C!) (C J en3oged in the sales dope rtient only, whether it is for officials and clerks who conduct business direct ice throufh corresrondence or S3lesxen on the L‘l road calling either on cflC wholessle or retail t . €Le, t *5 H l we 73.3771. J'liv‘ S ',_5 “c .0 _ 1|“ o o h o 4_ fl ~f" ‘ Lavert lsiny--Wlis is 11 item 01 3.103 eljehse which itive for Standard1s1n3 the r33 and creetinn Sen.les--The hotter of s rrles is a con icer 3ble item of errense end m31 amount to severe l hunired cases oer snnun. Discounts--This item.nsy eneunt to sever3l cent per cnse one rust be take: into account. Office Sunpl1es--This refers to those office supplies 11d 3i1ectlv in the ssles Lennrthent. t C.) (.U Poste;e——Althou3h this item is chargenble to all Beportw nts, such a lar e percentage of the postage is g.) snent on letters relating to the sale and deli ry of ..' x .L U 1:3 Mi C. (D 'd 1.4 6 CD cases tfinrt thi1s i13‘3r0b33ly' J. o r10 A .3 ‘ a. q ‘u q '- 4' 1 . w W» . u con3_ Ceres unee: this neud 13 wiich is .zid for delivery of the cases to the Telegraph and Telethone--As nest of he items of telephone and telegraph are pert3i1ing b0 the soles, they are charged s§e1nst snles expenses. -91., TI:LTOC UL... Alford, L. 73,4737' r - O lGLO Principles of I.111strise l :3n33e1 nt. The Ronald Press Co:11:11y,1.e1.: 10111:. 591 pp. Bitting, A. W. l916 C3Aninp 3nd how to use Cenned eds. N3tien1l C3nnc1s As soci3tion, Tashinpton, D.C. 8? p30 1937 A“neru111nf or The Art of Cenninr. The T13de P1ess Toom, Sun Trancisco, Calif. 582 pp- C3npbell, Clyie H. l?29 A Text —book on Cennin;J Treservinn & 10“-;33. Cenn111L Age, YeU'Yorh, 2A0 pp. Canning Trade 1936 A Complete Course in Canning. The Cenzing Trade, beltinore, 3d 352 pp. The 031ninf lQLl The C3nninngr3de Al: 3.n3c c—lCL Trade, Baltimore, Id. ‘62 pp, Corkery, J. P. 1045 Wage “ates in fruit Summer of 19h3. Ton ( - h Ve3ete.:le Cenneries-- ml: laser Review. 60:13h-39. 12.7 .1! V. Commerci3.l Fruit Cruess, 1938 3nd Vc3et3ble Products. lcCluw—11ll Book Conp3ry, -ew York. 790 pp. Food Thehinery Corporetion 1941 Nodern Canning Thchin1ry3 3nd SL1n lies, General Catalog We. oOO. lood F'hchinery Corp. Spregue-Sells Division, Hoopeston, Illinois. fi'fl‘ ‘J-L 4 cnt 19197 Gov Printing Office Foods_3nd Cooking, Economics. 11sn1nrt01 25 U. C. - Cennin;_3nd 001g Stor3re Superintendent of Documents 1943 Simple Teen; -ies n Sneed Training for Green L Help. Fooa I3dustrics. 1): 7h Irvine, E. Ea- 19h7 The S’orld Almanac_§nd Book of F3cts f9£_lohz LOV'York u'orld-Telefran, lev"3rn. 212 PP Jones, Osman 1937 Cann 3- Practice 3nd Control. Chemical I 0., Few I TL. 39- 25h s, Asa S. and Thomson, Fobert D. e l9hh Industrial Tanigefient. The Tacfiillan Co., ITGXJ for :-, 791 pp. Link-Belt 00,133,,y ---- Directory of Link-Felt Products, Link -Eelt Company, 307 L. Iichigan Ave., Onion; 0, Ill. ---- Li k-Felt Conveyor Chains, Link-Felt Comm y, 307 N. Tiehigan Ave., Chicago, Illinois. LueeL, Roger H. 19L3 The Canned Food Fefere ence T"anun1. American Can Company, new "iork, 552 pp. Lyon, Leverett 1929 Some Trends in TelPetwne of Canne Foods . The Erookings I1 lsti tution, Jas3135con,D C. 63 PF. TetZgar Company ---- Easy-Flow Production, IetZ{ar Co: pa; , G and Rapids L, Yiehigan. Nienburg, B. K. 19L1 Hours and Earnings in Canning and Preserving Industries 1937 to 1939. Lonth1 labor Review. 52: 435-h5 Sanborn, N. H. 19nd Disposal of Canning Wastes. Food Inlustries. 18:521 -96- nt. of Lariculturc. e 1929 Commercial Canning of Fruits and Vegetables U. S. Agricultural Economics Bureau. 1939 Containers for Fruits and Vegetables. Farmer's Bulletin No. 1821. 19t6 Community Canning Center. Iiscellaneous Pub- lication Vo. 5AA. Production and anketing Administration. U. S. Dent. of Commerce. 1931 Hand Book of Foreign Terrifs a d Import Regulations on Agricultural Products. Bureau of Foreign and Domestic Commerce. ifoodcock, F. H. 1933 Cenrod Food onfi Canning Industry. Pita: Publishing Corp., ”ow York. 119 pp. 1916 Canning of Fruits and Vegetables. John alley & Sons, Inc., Few York. ‘Elu pp. May 31 5‘3 0c 9 '51 “any I 51.1le tcE 01M 2"-. r Ch“ .w—hm m.— ' -‘—‘Ef~ w .-- .1 9? M r i ‘ 1 !