A.

Types, Characteristics and Functions of Basic Tools, Utensils, and Equipment Used in Food (Fish
Processing)
The Four-Column Chart below shows the different types, characteristics, functions and illustrations of
Basic Tools, Utensils, and Equipment used in Food (Fish) Processing.

Name Function/ Uses Characteristics Illustration

A. Equipment

1. Refrigerator It is used for storing Available in

foods like fruits and different colors
vegetables in a low and sizes.
temperature.

https://tinyurl.com/yb45v4zn

2. Freezer It is used for storing Available as

foods like fish and raw vertical or upright
meat above freezing freezer.
point.

https://tinyurl.com/y935c7n5

3. Vacuum Pack It is used for vacuum Heavy Duty

Machine packaging where air is
removed during
sealing.

https://tinyurl.com/yaovubvn

4. Pressure Cooker This is used to process Usually made of

food/fish packed like heavy-duty metal
canned sardines in a and available in
hermetically sealed different
container at a high, capacities.
controlled temperature
and pressure for a
https://tinyurl.com/yc6dtwfl
certain period.

5. Can Sealer This is used for sealing Made of heavy

cans. metal and
operated
manually.

https://tinyurl.com/ycq2f5oc

6. Smoke House This is used for smoking Comes in

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

https://tinyurl.com/ychzc88l
7. Poly/Impulse This is used to seal Electrically
sealer packaging and other operated.
thermoplastic materials

https://tinyurl.com/y7wsscps

8. Food Processor It is used to facilitate Usually has many

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

https://tinyurl.com/y826zjjo

9. Meat Grinder It is used for fine Manually or

chopping of meat, fish. electrically
operated.

https://tinyurl.com/y7542347

10. Blender For mixing ingredients Usually made of

glass

https://tinyurl.com/y7ahm2rb

11. Hair Dryer For plastic sealing of Electrically

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

https://tinyurl.com/yblc8uht

B. Measuring Devices

1. Weighing Scale This is used to weigh It has different

raw materials and other capacities and
ingredients. This is used sensitivities.
to measure small
quantities of
ingredients. https://tinyurl.com/yd46jgeo

2. Measuring These are used to With fractional

Spoon measure small measures such as
quantities of 1 tbsp., ½ tbsp.; 1
ingredients. tsp., ½ tsp., ¼ tsp.
and 1/8 tsp.

t.ly/vBp6
3. Measuring Cups These are used for With fractional
for Dry measuring dry measures, like 1
Ingredients ingredients. Cup, ½ Cup, ¼
Cup, 1/8 Cup.

t.ly/qEqL

4. Measuring Cup These are used for Usually made of

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

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.
t.ly/a7K9

6. Salinometer It is used to measure Usually made of

the pH level and degree glass and floats
of salinity or brine when soaked in a
strength of a solution. solution.

t.ly/xeuV

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

Thermometer the temperature of a and rod shapes.
sugar mixture and used
during pasteurization of t.ly/hyrp
vinegar.

8. Beaker It is used for measuring Usually made of

liquids or solutions. transparent glass.

t.ly/4zP1

9. Graduated It is used for measuring A wide-mouth

Cylinder the volume of liquids. cup usually made
of glass.

t.ly/mPdz

C. Cutting Implements

1. Knives For cutting or slicing Comes in various

fish or meat and other sizes and kinds.
food items; for scaling E.g., Paring Knife
fish. t.ly/XUML
2. Slicers/ For slicing fruits and Usually made of
Mandolin vegetables. plastic and metal
in various sizes.

t.ly/yi7c

3. Peelers Used for removing thin Small and handy,

skins of fruits and made of metal.
vegetables.

t.ly/f2M4

4. Kitchen Scissors For trimming the fins of Usually in various

fish. shapes and sizes.

t.ly/LTMj

5. Scalers Used for removing Usually with deep

scales of fish. and pointed sharp
edges.

t.ly/p9lK

D. Utensils for Cooking and Preparing Food

1. Spatula Used for leveling of Has flat edges,

ingredients. made of plastic
and metal.

t.ly/s8AV

2. Ladle Used for scooping, Available in wood,

mixing of foods. plastic, and metal

t.ly/PQQL

3. Tongs Used to lift or handle Has two long

food and other raw arms; made of
materials especially plastic or metal.
when it’s hot. t.ly/hs1d
4. Colander Used to drain water; to Available in
separate solid from various sizes and
liquid. forms; some with
stand.

t.ly/D1BG

5. Basin Used for washing Available in

purposes and as a different sizes;
container for cooked usually deep and
food. round; comes in t.ly/lbBb
plastic, aluminum,
or enamel.

6. Chopping Board Used when cutting, Available in

chopping food and different sizes;
other ingredients. usually made of
wood or plastic.

t.ly/lJvG

7. Trays Used for serving and Available in

holding foods different forms
and sizes; usually
made of t.ly/grpx
aluminum, metal,
or plastic

8. Strainer Used to separate solid Available in

from liquid; to sift different shapes
ingredients like flour, and sizes; usually
sugar, etc. made of metal
and plastic.
t.ly/gCzE

9. Steamer For steaming food. Available in

different sizes;
small, medium,
large

t.ly/xNh3

10. Saucepan For cooking specifically Usually with

for sauces. handle

t.ly/YKFg

11. Carajay For frying or sautéing Comes in various

big amount of food. sizes (small,
medium, and
large)

t.ly/K630
 12. Frying Pan For frying or sautéing Usually made of
small amount of food. metal and comes
in various sizes.
t.ly/4c3s

13. Casseroles For cooking, boiling Available in

different sizes.

t.ly/77X3

14. Double Boiler For cooking, boiling Comes in

different sizes

t.ly/dyti

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

preparation and plastic, porcelain;
cooking comes in various
sizes. t.ly/U49b

16. Forceps For removing spines as Usually made of

in deboning of fish. metal; has
pointed or curved
tip. t.ly/B7ZT

Sanitizing and disinfecting the tools, equipment and utensils will destroy all germs and microorganisms
which were not removed after washing with soap and water. Proper cleaning and disinfecting leads to:
1. Minimizing product rejection, return and complaints due to defects resulting from the use of
defective or inappropriate tools, equipment, and utensils
2. Lengthening product shelf life due to the reduction of contamination resulting from the use of
properly sanitized and disinfected tools, utensils, and equipment
3. Reduction of the risk on food poisoning due to the use of unsanitized tools, equipment, and
utensils.
4. Facilitating preventive maintenance which include checking the machine temperature, hydraulic
fluid, wear and surface condition, crack, leak detection, vibration, corrosion, and electric
insulation.

Cleaning and Sanitizing Equipment and Instruments

The use of sanitizing agents leads to effective sanitation of tools, equipment, and utensils. Sanitation with
the use of physical and chemical sanitizing agents will kill residual microorganisms that remain after
cleaning. Cleaning by washing with soap and water is very important as it ensures the removal of dirt or
debris by physical and/or mechanical means.

Clean water is to be used to finally wash and rinse all utensils, tools, and equipment. Sanitizing or
disinfecting, on the other hand, rids or reduces the number of micro-organisms on surfaces where food
meets. It cannot be accomplished until surfaces where foods are processed are clean. Moreover, it cannot
be effective without a good pest control program.

Cleaning alone by washing will not be capable of totally eradicating microbes, germs, and viruses, hence
the need to use sanitizing agents. Some sanitizing agents are detergent solution for scrubbing surfaces of
processing tables, 150 – 200 ppm chlorinated water for sanitizing. All tools and utensils are also cleaned
and sanitized with the use of detergent solution rinsed with tap water before sanitizing with 150 – 200
ppm chlorinated water by soaking.
Chlorine is one of the cheapest and most easily available sanitizers in the market. It is popularly used in
the treatment of water for both household and plant. Likewise, chlorine is also used to sanitize processing
equipment.

Area to be sanitized with Volume of desired solution

recommended chlorine
concentration 1 Liter 1 Gallon 5 Gallons

Hand Dip 6.67 ml 25 ml 125 ml

(350 ppm)

Floor 6.67 ml 25 ml 125 ml

(350 ppm)

Equipment 3.81 ml 14.4 ml 72 ml

(200 ppm)

Tools and Utensil 14.7 ml or

(150 – 200 ppm) 1 tbsp.

1. Procedure in Cleaning Equipment and Instruments

a. Wash all the equipment / instruments with soap.
b. Rinse with clean water.
c. Allow to air dry.
2. Procedure in Sanitizing:
a. Prepare all the materials needed.
b. Measure a certain amount of chlorine and water.
c. Mix and dip the tools and utensils in the mixture for at least 45 seconds.
d. Remove from the sanitizing solution.
e. Dry thoroughly