What I Learned From Making Hot Sauce at Scale in China

Re:What I Learned From Making Hot Sauce at Scale in China by jacquesm on Saturday October 27, 2018 @05:36PM (#18317794)

Making large batches of food homogeneous is super hard. It is hard enough to do it in small batches, but when you scale up the processes gravity really becomes your enemy.

For the automated filling I would look at using a spout with a shaker attached to it that can measure off a very precise amount of granular material without getting clogged.

Finally, nobody seems to be wearing either latex gloves or masks in any of the photos, that may be to make the photos nicer but it is not how you run a proper food packaging chain that has humans in the loop.

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Re:What I Learned From Making Hot Sauce at Scale in China by Symbiote on Saturday October 27, 2018 @07:00PM (#18318177)

> Finally, nobody seems to be wearing either latex gloves or masks in any of the photos

They're sticking labels on sealed jars and putting them in a box, what benefit would gloves and masks bring?

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Re:What I Learned From Making Hot Sauce at Scale in China by Scoundreller on Saturday October 27, 2018 @07:46PM (#18318327)

On the gloves end, less wear and tear on the skin (callouses), and better grip.

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Re:What I Learned From Making Hot Sauce at Scale in China by starky on Saturday October 27, 2018 @07:50PM (#18318340)

Have you ever tried to handle a label with rubber gloves on? It is damn near impossible.

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Re:What I Learned From Making Hot Sauce at Scale in China by Scoundreller on Saturday October 27, 2018 @10:44PM (#18318870)

You need to hold the jar with one hand. Wear a glove on that hand, pick the label off with the other.

It would be more efficient to have separate labellers and box fillers, but that's more RSI.

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Re:What I Learned From Making Hot Sauce at Scale in China by reaperducer on Saturday October 27, 2018 @08:19PM (#18318429)

nobody seems to be wearing either latex gloves or masks in any of the photos

In a different version of the same story, there are photos of the workers who actually handle the food using gloves:

https://www.thecleaverquarterly.com/stories/sichuan-chili-cr...

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Re:What I Learned From Making Hot Sauce at Scale in China by jrochkind1 on Saturday October 27, 2018 @09:46PM (#18318712)

Gloves are overrated anyway. They're the "security theater" of food prep hygiene.

http://foodsafety.psu.edu/angel/fssbook/unit_2/module_4/docs...

(Although I'd imagine you'd want gloves for protection of the _workers_ when dealing with chilis!).

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