Tuna cannery
1. Raw material reception and sizing
2. Tuna storage at -18°C temperature
3. Tuna defrosting at controlled temperature
4. Tuna heading and tailing
5. Tuna cooking
6. Tuna trimming and filleting
7. Tuna canning/bottling and weighing
8. Oiling
9. Cans sealing & Jars encapsulation
10. Visual cans checking and washing
11. Sterilization
12. Cooling
13. Packing and storing
14. Quality controls
