Canned tuna
Production Line

Canned tuna fish production line

canned tuna production line

SEAMERCO Industrial Group designs and offers canned tuna production lines in different capacities & exploitations. The production line of canned tuna includes 4 parts: preparation, production, packaging, and facilities; with the changes made in parts of the machinery, it is possible to use the production line to produce canned salmon, like chicken meat, heads, and legs, and other canned products. Meat is available. The canned tuna production line made by SEAMERCO Industrial Group, with the design of machinery such as fully automatic sterilization with remote monitoring capability, fully automatic cooking pots, filling, capping, and automatic system management of the production process, to increase productivity not depend on labor Humanity and reduction of energy consumption are provided. The canned tuna production line manufacturing by SEAMERCO Industrial Group is designed and manufactured in capacities of 25,000 to 150,000 cans weighing 200, 180, and 120 grams. All SEAMERCO industrial group lines have 18months warranty and 10 years after-sales service.

Canned tuna fish production line machinery

Defroster

After the fish are taken out of the refrigerator, they should be defrosted first. For this purpose, large steel tubs are used for storage and defrosting.

Fish band saw blade

The water used in the first step is separated from the waste; to save water consumption and make it easy to separate waste in the final part or during work. to do this, a physical water filter device is used. After this, the water from the tomato discharge pond is charged into the vertical channel connected to the physical filter. As the filter rotates, waste is separated from the water. Distilled water returns to the washing tub and the waste is removed from the channel connected to the filter.

cooking pot

After cutting the fish, removing the guts and internal organs, and then the final washing of the fish, washed parts are placed on the trolley tray of the cooking pot so that the capacity is completed. All their trolleys are placed on the unique rail inside the cooking pot and cook them for a specific time in particular temperature make them ready to be separated & filled. The density of fish meat and the type of fish will determine the duration & temperature of the cooking pot.

Separation table

After cutting the fish, removing the guts, internal organs, and washing it, the clean parts are placed on a tray trolley then put inside the cooking pot. Once all the trays are filled, they are placed on a special rail inside the cooking pot and cooked at a specific temperature for a specific duration. The temperature and cooking duration depend on the density and type of fish.

Traffic tray

A traffic tray device is used to move empty cans from a pallet to the production line. The operator places several cans on the machine’s tray, which rotates and creates centrifugal force. Then cans exit from the outlet on one side of the engine and are placed on the next device individually.

Can washer before filling

The cans must be sterilized before filling them with contents. To achieve this, you can use a can washing machine. The cans are passed under a water vapor nozzle and a wind nozzle to dry them after being sterilized, completing the sterilization process.

Fish Filler

The operator puts cleaned fish free of waste into the vibrating hose of the filling machine. As the hose vibrates, the fish meat moves down due to the vibration. The device based on the can of fish meat weight with each rotation has a blade placed under the hose which cuts a specific amount of fish meat, then the cut pieces are placed inside the can.

Inspection and control desk

The heated tomato juice, removed from the preheater machine, is separated from the skin and pulp of the tomatoes by turbo smoothness. This happens when the tomato juice enters the device and passes through the designed meshes. These meshes rotate around a central shaft and create centrifugal force. Then, the skin, tomato seeds, and the hard tissue of the tomatoes are directed to the tomato pomace tank.

Salt filler

In the tuna production process, salt and oil should be added to canned tuna. For this purpose, a shower salt-filling or pneumatic salt-filling machine is used. In the salt-filling process, cans are passed under a shower where salt water is added. The excess water is transferred to the tank and used in the pouring cycle. In the pneumatic salt-filling process, the entrance port is blocked once the cans pass through the can detection sensor and the number of cans reaches the required amount for the corresponding number of nozzles. This prompts the PLC to command saltwater to be dispensed from the nozzles.

Oil filler

Adding oil to canned tuna is easy with an Oil filler. There are 2 main ways to do this. The first method involves using a shower oil-pouring machine. In this method, the cans of tuna pass under a shower where fish oil is added. Any excess fat is transferred to a tank, and the process of pouring continues. The second method involves using a pneumatic oil-pouring machine. If the device is pneumatic, the cans, after passing through the can detection sensor and reaching the number of cans with the nozzles, block the inlet port, and plc commands the oil dishrags from the nozzles.

Exhauster

The filled cans are passed beneath water steam nozzles to eliminate any remaining air inside canned tuna cans. This process causes the surface and internal temperature of the cans to increase, leading to the expansion and release of air from the inside of the cans. After the cans are closed and cooled in the autoclave, any remaining water vapor inside the can condenses into drops, creating a vacuum.

Capping

After the air is removed from the inside of the cans, the lid must be closed immediately; this is done by a device called a capping. By entering the conveyor belt, the cans are placed on the pedal of the capping machine by Mardon attached to the entry star. With each entry of a can and its detection on arrival or by a mechanical lever or detection sensor, a door is released from the lid and placed on the rail, and by a unique nail simultaneously, the Can and the can entry are placed on the pedal, and with the rise of a can door pedal with the disc. The pedal presses the Can to take the seams, after which the first and second action pulley finalizes the work of the metal can plumbing and is driven out of the machine by the star of the can exit.

Tin can cleaning

Usually, the body of the cans gets dirty by filling them with fish, salt water, and oil. To clean the sealed cans, they must be washed. For this purpose, a can washing machine is used in the final stages. The compression nozzles wash the water, the water vapor, and the detergent solution on the cans, passing under the nozzles and transferring them to the outside of the machine.

Autoclave

After washing, the cans are placed on a special conveyor belt to be transported to the autoclave baskets. The autoclave basket is banded by the level lifting jack, and every time a can is added inside the basket, the cans fill the different levels of the basket. Once filled, the autoclave baskets are equipped with wheels and placed inside the autoclave. The lid is then closed and adjusted automatically.

Jet printer

Shrink pack

To easily transport cans in multiples, they should be packed. For this purpose, the shrink-pack device is used. The operator places the cans on short-edge cartons in multiples and on the sheeting tape. The pneumatic jack guides the carton inside so that it can be placed inside the heat tunnel of the shrink in addition to the nylon tape. After heating, the nylon sheeting sticks to the body of the cans and takes its shape, then it cools down and comes out of the machine.

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FAQs

Frequently asked questions about Tomato Paste production line

What fish are used in the canned tuna production line?

In the canned tuna production line, there is the possibility of canned Thunnus tonggol, skipjack, kilka, and salmon with different formulations, for example, canned tuna in olive oil, canned tuna with aromatic vegetables, canned tuna with hot pepper.

With what capacity should we start the production of canned tuna?

A capacity that, in addition to justifying fixed and current costs, can introduce your product in the market.

The steps that are usually mentioned in standard phasing are:

The first phase is the founder’s knowledge of the production process and familiarization with the relevant environment and the obstacles ahead, obtaining solutions to overcome the barriers, opportunities, and challenges ahead are experienced in the first year.
In the second phase of advertising, continuous presence, exploitation of opportunities, and offering sales offers with minimum profit and maximum circulation, distributors and sellers familiarize themselves with the product produced in the second year.
The third phase is diversification in products and reduction of business costs, reduction of production costs, and focus on creating a target market according to the data obtained over two years.
The fourth phase is an appropriate response to customer requests according to business and sales feedback, the establishment of internal and external representation, product production considering the environment and target market and customer order, and competitive product export.

Is it possible to export canned tuna products?

Yes – Currently, many canned tuna factories in Iran export most of the products to Afghanistan, Iraq, etc.

By raising the quality of the final product, planning and setting goals, and establishing representation and communication with foreign merchants, it is possible to export products according to the final price.

Should we build a canned tuna factory by the sea?

No, considering that most of the fish used in canned tuna is caught from the Indian Ocean, therefore the location of a factory depends on the approach of the founder of the group in the way of marketing and selling the product (only the producer and producer and seller), if the construction of the factory is close to the sea, the costs of supplying raw materials will be low, but access to more extensive and sales markets will be possible with higher transportation costs. If the factory is far from the sea, the costs of supplying raw materials will be higher, and access to the market will be better.

Where should we start?

Based on Seamerco’s proposed model for starting a production line, the path of entrepreneurs from the time of the formation of an idea to the production of the final product includes the following.

The first step is expert consultation and an initial feasibility study.
The second step is presenting a justification plan and obtaining an establishment license.
Third step: designing and manufacturing machinery.
Fourth step: Implementation of infrastructure and production line launch.
The fifth step is trial production of the product and obtaining an operating license.
The sixth step is obtaining health permits.
Seventh step: training and counseling.
Eighth step: final production, marketing, and sales of the product.

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SEAMERCO industrial group has participated in setting up 170 domestic factories and 35 foreign factories.

Canned tuna
Production Line