BRIEF DESCRIPTION OF THE MANUFACTURING PROCESS

Storage Preparation Cooking Filling Retort Can Labeling Incubation Warehouse

Area Area Area and Area Cooling Area Area
seaming Area
area

Raw materials used for the process is withdrawn from the STORAGE AREA to the
preparation area with an exact volume to be used for the production.

The first step in the PREPARATION AREA is the cutting process where the material will be
cut in an exact size required for the next process, whilst the raw material is being cut, a
separate grinding machine that grinds another raw material for it to be used in the next
processes.

After cutting the material, it will then be put in a thawing table for it to rest and achieve
a certain softness required for the next process.

Next process is the curing process where the material will be mixed with curing mixes
before entering the precooking stages.

Once the curing process is done the material will now proceed to the COOKING AREA
where it will now undergo processes to further enhance the quality, quantity and of course
the flavor of the product. First step in this area is the par boiling process. Where in this process
the material will be submerged in a certain amount of water to be able to boil and produce
a certain substance which will also be used as an ingredient for the product.

Next is the Hashing process, this process is done to mince the processed material into
exact sizes, this is done by a machine which will automatically shred or mince the material.
Then via conveyor inspectors will remove manually the ligaments from the shredded material.

In order to enhance the quality and flavor of the product it will now proceed to the mixing
process. This process is done by mixing all the needed ingredients together with the shredded
material to be able to achieve the exact flavor needed.

After the mixing process the product will now be moved to the next stage where it will
take place in the FILLING AND SEAMING AREA. This area involves four process, first is the filling
process where the product is taken to the filler machine which in this case the machine will
automatically put an exact volume of product to the container, cans are used as a container.
But before these cans even touches the product it already have undergone its own sterilization
process which is the can washing machine, where steam is used to sterilize and wash the cans.
Then the second process involved in this area is the Weighing process, where via can conveyor
and lazy susan the product will be transported to the inspectors to manually check if the
weight of each can is accurate or not. The third one is the seaming process. The cans with the
accurate volume and weight will travel via can conveyors to the seaming machine where the
machine will automatically cap each cans, then it will wash the external part of the cans to
remove unwanted smudge. Then the forth step is the can loading process, where the cans will
be put in a designated basket container.

Once the baskets are full and ready to move to the next stage, the final cooking process
will begin. This process takes place in the RETORT AREA. The retort machine has three processes,
first is the Venting process, where the machine will build up a certain temperature and pressure
in order to pre heat not only the product but also the vessel. After that process the final
cooking process will take place, which in this case the retort vessel is filled with steam to be
able to cook the product. Then the third process is the Cooling process, whilst inside the same
retort vessel, the product will be submerged in water to be able to cool the product from a
state of high temperature. When this is done the vessel will drain the water used to cool the
products and the products will be taken out of the vessel on to the next stage.

The next step is the can cooling process located in the can COOLING AREA where the
basket from the retort will be transported by a conveyor and be unloaded and moved again
via can conveyor to the can cooling machine. The purpose of this process is to eliminate
excess external liquids on the cans so that when the product moves to the next process it will
be dry and cooled.

Then via can conveyors, each can will head to the LABELING AREA so that the labeling
process will begin. Each and every can will proceed to the labeling machine to receive its
manufacturing details such as where and when was it manufactured, expiration date and of
course the company logo. Then after having their label the product will be loaded to their
designated boxes.

Then the products that are inside the boxes are now ready for the final stage which is the
incubation. The product is stored in an INCUBATION AREA where the product will rest for a
certain amount of time before it will be turned over to the stockroom or WAREHOUSE then to
be dispatched and goes to the market and be enjoyed by valued customers.

Ms. Catherine J. Gecolea Engr. Emanuel C. Mercado

Production Manager Engineering Manager

Mr. Antonio Joey V. Alvaro

AVP – General Manager
 PRODUCTION CAPACITY, VOLUME AND GENERIC NAME OF PRODUCT
DETAILS

PRODUCTION CAPACITY: 1 line production

: 14,000 cans per 12 hour of production time
: 1 can has a NET WT of 380grams
GENERIC NAME OF PRODUCT: Corned Beef product

Ms. Catherine J. Gecolea Engr. Emmanuel C. Mercado

Production Manager Engineering Manager

Mr. Antonio Joey V. Alvaro

AVP – General Manager
Deli Mondo Food Specialties Inc.