A.

Types, Characteristics and Functions of Basic Equipment Used in Food (Fish

Processing)
The Four-Column Chart below shows the different types, characteristics, functions and illustrations of
Basic Equipment used in Food (Fish) Processing. The different photos were taken at Obando School of
Fisheries Food Processing Laboratory.
Type and Name Function/ Characteristics Illustration
of Equipment
Uses
A. Equipment
1. Refrigerator It is used for storing Available in
foods like fruits and different sizes
vegetables in a low
temperature (4 0C)

2. Freezer It is used for storing Available as vertical

foods like fish and or upright freezer
raw meat at on
above freezing point
( 0 0 C and below)

3. Vacuum Pack It is used for Heavy Duty

Machine vacuum packaging
where air is
removed during
sealing

4. Gas Range This is used heat Comes in various

source during sizes / capacities
cooking or for
processing foods
5. Pressure This is used to Usually made of
Cooker process food/fish heavy duty metal
packed like canned and available in
sardines in a different capacities
hermetically sealed
container at a high,
controlled
temperature and
pressure for a
certain period of
time.

6. Can Sealer This is used for Made of heavy

sealing cans. metal and operated
manually.

7. Smoke House This is used for Comes in different

smoking fish and types like cabinet,
other fishery/food barrel or drum.
products.

8. Poly/Impulse This is used to seal Comes in different

packaging and other types like cabinet,
sealer
thermoplastic barrel or drum

materials
9. Electric Mixer This is used for Use for preparing
mixing foods food like cakes

10. Food It is used to Usually has many

facilitate repetitive
Processor functions like
tasks in the
preparation of food extracting juices,
mixing ingredients

11. Meat It is used for fine Manually or

electrically
Grinder chopping of meat,
operated
fish

12. Gas Stove This is used as a Available in single

source of heat or double burner
usually used for
cooking

B. Measuring Devices
1. Weighing This is used to weigh Has different
raw materials and
Scale capacities and
other ingredients.
This is used to sensitivities
measure small
quantities of
ingredients.
2. Measuring These are used to With fractional
measure small measures such as
Spoons
quantities of 1tbsp; ½ tbsp.; 1
ingredients. tsp, ½ tsp, ¼ tsp
and 1/8 tsp

3. Measuring These are used for With fractional

Cups for Dry measuring dry measures, like
Ingredients ingredients. 1cup, ½ cup, ¼cup,
1/8 cup

4. Measuring These are used for Usually made of

transparent glass or
Cup for Liquid measuring liquid
plastic with
Ingredients ingredients. graduated cup
fractions – 1, ¾, 2/3,
1/3, ¼, or 1/8 cup

5.Refractometer It is used to measure Looks like a

the sugar content of
telescope where
sap and syrup.
measurement is
seen by looking in
the ocular lens
6. Salinometer It is used to Usually made of
measure the pH glass and floats
level and degree of
when soaked in a
salinity or brine
strength of a solution
solution.

7. Kitchen/ Dial It is used to Comes in round

and rod shapes
Thermometer measure the
temperature of a
sugar mixture and
used during
pasteurization of
vinegar.

10. Beaker It is used for Usually made of

measuring liquids or
transparent glass
solutions.

11. Graduated It is used for A wide-mouth cup

measuring the usually made of
Cylinder
volume of liquids. glass

C. Utensils for Cutting, Preparing and Cooking

1. Knives For cutting or slicing Comes in various
fish or meat ant sizes and kinds. Ex.
other food items; for Paring knives,
scaling fish
2. Slicers For slicing fruits and Usually made of
vegetables plastics and metals
in various sizes

3. Peelers Used for removing Small and handy,

thin skins of fruits
made of metal
and vegetables

4. Kitchen For trimmings the Usually in various

Scissors fins of fish shapes and sizes

5. Scalers Used for removing Usually with deep

scales of fish and pointed sharp
edges

6. Spatula For levelling of Has flat edges,

made of plastic and
ingredients
metal
7. Ladle Used for scooping, Available in wood,
mixing of foods plastic and metal

8. Tongs Used to lift or handle Has two long arms;

food and other raw
made of plastic and
materials especially
when it is hot metal

9. Colander Used to drain water Available in various

from foods sizes and forms;
some with stand

10. Basin Used for washing Available in

purposes and as a different sizes;

container for cooked usually deep and

round; comes in
food
plastic, aluminum,
or enamel

11. Chopping Used for cutting, Available in

different sizes;
Board chopping food and
usually made
other raw materials of wood or
plastic

12. Trays Used for serving and Available in

holding foods different forms
and sizes; usually
 made of
aluminum, metal
or plastic

13. Strainer Used to separate Available in

different shapes
solid from liquid
and sizes; usually
materials or sift fine made of metal
particles of food and plastic

14. Steamer For steaming foods Available in

different sizes:
small, medium,
large

15. Sauce Pan For cooking Usually with a

handle

16. Carajay For frying or Comes in

sautéing big
various sizes (as
amounts of food
in small,
medium, large)

17. Frying Pan For frying or Usually made of

sautéing small
metal and comes in
amounts of food
various sizes

18. Casseroles For cooking, Available in

boiling
different sizes
19. Double For cooking, Comes in different
Boiler boiling sizes

20. Blender For mixing Usually made of

ingredients glass

21. Hair Dryer For plastic sealing of Electrically

bottles and jars operated; available
in different shapes,
color and sizes

22. Mixing Bowl To hold food during Available in glass,

preparation and
plastic, porcelain;
cooking
comes in various
sizes
23.Forceps For removing spines Usually made of
metal; has pointed
as in deboning of
or curved tip
fish