Sardine and pelagic fish canning line

How the line works

1. 1

   Reception and freezing

   Fresh fish is received and, when the plant needs to store raw material, frozen continuously by brine immersion at -18 °C followed by glazing and drying, so production can continue between catches.

2. 2

   Heading and gutting

   Fish is headed, cut and gutted at workstations and machines arranged in line, with continuous waste removal and a sanitary design that makes daily cleaning of the section easy.

3. 3

   Racking and cooking

   Product is placed in baskets or racks and cooked in static vacuum cookers sized to the species and required capacity, with homogeneous heat distribution that helps preserve fish weight and texture.

4. 4

   Can packing

   A motorized packing table feeds empty cans to the workstations and removes full ones, making manual or semi-automatic packing of sardine and mackerel ergonomic and continuous.

5. 5

   Dosing and seaming

   A volumetric doser adds oil or sauce to each can and the line links directly to the seamer, synchronizing packing, dosing and seaming in a continuous flow with no intermediate handling.

6. 6

   Retort sterilization

   Sealed cans are mechanically loaded into baskets and sterilized in steam or overpressure water spray retorts, with customizable recipes and recording of the thermal parameters of every batch.

7. 7

   Washing and end of line

   After basket unloading, a washer-dryer cleans the outside of the cans and dries them with air knives before labeling, case packing and palletizing, so finished cans leave the line clean and ready for shipment.