P-29, r. 1 - Regulation respecting food

Full text Equipment: The room for manufacturing canned meat must include:
(a)  a pressure cooker or meat boiler if the cooking is not done at the time of treatment by autoclave;
(b)  a hood and an electric ventilator to evacuate fumes and steam;
(c)  a sealer;
(d)  one or more autoclaves with thermograph, thermometer, manometer and chronometer;
(e)  a pedal-operated sink with a sterilizer for knives;
(f)  an appliance for cleansing with steam or with water heated to 82ºC;
(g)  an incubator with a thermograph for the incubation of canned products at a temperature of 37ºC.
R.R.Q., 1981, c. P-29, r. 1, s.