Doesn’t he own a casino?
At least his first name wasn’t Charlie…
Yeah, nothing like coming home after a long day, cracking open a bear and just kicking back for a bit.
It will be a remake…The Corpse Grinders. To my horror, IMDB tells me that two sequels were made.
One of the memorable accounts in that book involved unfortunate workers who fell into a vat, and went out into the world as Durham’s Pure Leaf Lard. :eek:
‘‘Good riddance to another filthy illegal immigrant’’ is not comparable to making bad puns. I’m pretty sure anyone who posted that in this thread would be rightly pitted.
I cooked tuna one season when I was about 20 years old. I can only imagine Jose’s last few minutes.
The tuna is cooked twice. The first cook is in a large metal room, ours was about 30 feet by 40. The usually frozen tuna are stacked on racks with wheels on them, like a large bakery rack. They are cooked whole; fins, guts, skin, they have been bled but not otherwise cleaned. The oven loader, which I assume was Jose’s job, pushes these racks and parks them in the oven. It’s a big room. Once the oven is loaded the door is closed. Our door was a thick slab of metal about the size of a small garage door.
Then the steam is turned on. And it’s sounds like Jose was still in the oven. Maybe he had a heath event, or accident. Or maybe someone closed the oven door on him and he couldn’t get out. Once the steam valves are opened no one will hear you scream.
Probably a lock out/tag out error or procedure.
After the first cook is done the oven door is opened, blowers exhaust the steam, and Jose rolls the racks out of the oven and into a room to cool.
Once the fish is cool it is sent down the processing conveyor belt and the tuna is cleaned, graded, cat food removed, and packed into cans.
The second time the tuna is cooked is after it has been canned. These ovens, or retorts as gotpasswords notes, are smaller, tigher pressure cookers that were loaded from the front and the operator doesn’t go inside.
Of course, my experience may be outdated.
Wow… I’d be really steamed if something like that happened to me.
I suggest you stay out of the comments section of any newspaper. That seems to be a typical response whenever there is a story containing a Spanish sounding name.
“Once all of the facts are gathered, at that point, a determination will be made if California health and safety regulations were violated,” she said.
I’m thinking that once a guy is cooked to death, we’ve moved beyond the “if.”
A lesson I still haven’t learned, unfortunately. My husband makes fun of me for reading comments on newspaper articles. He says I’m trolling myself.
A teeny bit more info in [url=http://www.cnn.com/2012/10/15/us/california-tuna-plant-death/index.html?hpt=hp_bn1]this article. Looks like Dallas Jones was pretty much on target, even if it seems the accident occured on the second cooking, not the first.
So… no chance he would have wound up in a can on a supermarket shelf, but still, not a good thing at all.
Either there is a run of bad luck or large industrial ovens are turning against the human race. Some poor sod in the UK ended up inside an autoclave at a tire factory.