Anchovies collected by Fishing Boats are poured into the warehouses of the factory. Spilled fish are sent from the storage tanks to the regulation tanks with the help of augers. The water of the fish transferred by augers is filtered by the strainers under the bands and the excess water is transferred to the BLOOD PIT. With this method, the first filtration work is done to the excess water of the fish. The fish sent to REGULATION TANKS is distributed to the cooking tanks.

The fish transferred to the COOKING TANKS starts to be cooked here with the first heating operations. These tanks are made of cylindrical structure, the inner shaft and jacket parts on the outside, especially the fish inside the tank is exposed to the cooking process by giving open steam.

This process is done by adjusting the amount of steam depending on the amount of fish and water/oil ratio. 165 °C steam is given to the COOKERS at 6 bar pressure.