The glazing conveyor is designed for additional coating of shrimp with ice glaze after shock freezing. The conveyor is equipped with an eccentric shaft-based belt shaking system. This system prevents the shrimp from freezing (sticking) together.
Equipment productivity – 800 kg / h.
Glaze build-up – from 12 to 20% in one pass.
Conveyor belt width – 1200 mm.
Conveyor belt length – 3000 mm.
Height to conveyor belt – 1100 mm.
The equipment is controlled using a control cabinet.
Conveyor blanching equipment
The equipment is designed for blanching shrimps with a steam-water mixture. The blanching machine of the conveyor (belt) type allows you to quickly and under the right conditions bring the product (shrimp) to readiness by sprinkling with hot water. Hot water with a temperature in the range from 80 to 95 ⁰C sprinkles the product moving along the belt inside the cooking area at a speed that is regulated by a frequency converter. The temperature of water and steam is controlled by temperature sensors, the information from which is fed to the touch panel screen of the control cabinet of the complex.
|2||Steam||162 kg / h|
|3||Water tank capacity||800 l|
|4||Water consumption||200-300 l / h|
|5||Productivity||500 kg / h|
|6||Blanching time||60-450 sec.|
|7||Product layer height||55 mm|
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