Before the soup is shaken it will be in a jelly-like mass, and if dumped out of the can just as it is it will have this jelly-like appearance and look lumpy. Shaking makes it smooth, and also makes it flow easily from the can. The shaking should be thorough, and the type of shaking machine that is used for canned corn answers the purpose better than anything. Shaking by hand is very tedious and trying on the employee, and as a rule hand shaking isn’t as thorough as it should be. The shaking is done at the same time as the labeling, and from the shaker the cans pass through the labeling machine without a second handling. The small sizes are usually packed four dozen to the case, and the No. 10’s six cans to the case.
“TAG” INDICATING THERMOMETERS
Handled Top Thermometer
Adjustable Connection Thermometer
FOR TOMATO PULP BOILING, CATSUP KETTLES, SCALDING TANKS, PASTEURIZERS, STERILIZERS, TANKS, VATS, Etc.
have been especially designed to meet the exacting requirements of tomato product manufacturers and represent the ultimate perfection of 150 years of thermometer development and progress.
Permanent accuracy is guaranteed because each tube is “seasoned” to prevent future false readings due to shrinkage of the glass.