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With this pressure it took five minutes to charge the cooking pot with
steam (i.e. to "blow") and a further four minutes for the cockles to cook,
making nine minutes in all. Such a pressure is obviously of no use where
the steaming time is to be six minutes.
Examples No. 15, 17. 19. Pressures of 40 lbs., 50 lbs., and 40 lbs.
at rest.
It was found that these pressures were so high that the operator was
unwilling to open his hand control valve completely and so, despite a
Reducing Valve, the old haphazard control by hand valve held sway again with
consequent irregular results®
Examples 12 „ 13. 14. 18. 20. Pressures of 22 lbs, 25 lbs. 28 lbs. 3 2 lbs,
& 28 lbs. respectively (at rest).
The control valve was opened fully, the cooking pots "blow" consistently
at between 2½ and 3 minutes, and cooking is regular and steady at 3 to 3½
minutes giving a satisfactory and consistent cooked cockle, with a total
steaming time of 6 minutes.
Handling and Cleanliness.
There is a general improvement in the technique of handling the cooked
cockle. In some establishments the improvement is very marked.
This is a point which requires still further attention, especially to
see that the present improvement is maintained or even enhanced during the
coming warmer weather, when the volume of trade carried on will be increased
considerably over the present day figure.
It is unfortunately also true that in one or two isolated cases the
standard of hygiene and cleanliness still leaves much to be desired. In these
instances it may become necessary to take more drastic action if improvement
cannot be obtained by the more friendly approaches.
Several firms have carried out alterations and improvements to their
apparatus. In many instances concrete pickling tanks have been completely
re-surfaced. New galvanised iron tanks have been provided and floors have
been re-laid. One shed is in process of being re-built, Two establishments
have fitted the "Three Pots System" with Reducing valve. Only one
establishment so far has a steam sterilising hose.
Conclusions.
A steaming time of not less than six minutes is required by the Shellfish
Regulations 1934 and by the Port Health Authority's Order made under those
Regulations. No reduction of this steaming time can be tolerated and a clock
or timing glass should be present by which it can be checked.
With the apparatus commonly in use at present, (including a Reducing
Valve) a pressure at the reducing valve of 25 lbs. per square inch to 30 lbs.
per square inch will result in the pots "blowing" at 2½ or 3 minutes and the
cockles cooking for 3 to 3½ minutes.
The higher the pressure, the quicker a pot will "blow" and the longer
effective cooking time will be given to the cockles.
Regulation of pressure should be by adjustment to the Reducing Valve,
and not by manipulation of the hand control valve. A few experiments should
soon give to each establishment a pressure at which the best results are
obtained.
Every effort should be made to continue during the coming summer the
improvements in hygiene which have recently taken place. A re-issue of the
paper "Advice on the handling of cockles in the Cockle Sheds" would draw
attention to the salient points.
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