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06.10.2016 02:57

Development of process plan of fish-canning manufacture is completed


In accordance with the terms of reference, we developed a process flow diagram for manufacture of canned “Sprat in oil” and the production of natural and blanched canned products in oil and tomato sauce.

A process flow diagram for canning manufacture is designed according to the requirements of the European Parliament and European Council No.852 / 2004 on the hygiene of foodstuffs, EC No. 853 / 2004 that defines the specific hygiene requirements for foodstuff of animal origin and other GOST regulatory acts.

1.1. TECHNICAL SPECIFICATIONS OF MANUFACTURE

The planned product range and production capacity per month:

1. Sprat group

1.1. sprats in oil, No.2, 120 000

1.2. sprats in oil, No.3, 100,000

1.3. sprats in oil, Dingley, 120,000

1.4. sprats in tomato sauce, No.2, 120,000

1.5. sprats in tomato sauce, No.3, 100,000

1.6. sprats in tomato sauce, Dingley, 120,000

1.7. natural canned products in oil, No.2 100,000

1.8. natural canned products in oil, No.3, 120,000

1.9. natural canned products in tomato sauce, No.2, 100 000

2. Natural canned products   

2.1. natural canned products in tomato sauce, No.3, 120,000

2.2. blanched canned products in oil, No.2, 100,000

2.3. blanched canned products in oil, No.3, 120,000

2.4. blanched canned products in tomato sauce, No.2, 100,000

2.5. blanched canned products in tomato sauce, No.3, 120,000

3. Raw materials

3.1. Sprat - chilled / frozen, sorted / unsorted, whole.

3.2. Herring - Chilled / frozen, sorted / unsorted, whole.

3.3. Atlantic Fish - frozen, unsorted, whole

4. Organization of work

4.1. Smoking line - 1 shift, 8 hours;

4.2. Atlantic Line - 1 shift, 8 hours.

5. Number of staff

5.1. Total number per shift - 130

5.2. Including women - 100

5.3. Men - 30