Premium Quality Shrimp
Optimal product quality and yield is guaranteed with quick and efficient cooking. No excessive curling, right shrimp color and texture, and preserved taste and flavor are the main characteristics of the shrimp passed through the OctoFrost™ IF Cooker.
Temperature of the shrimp’s surface remains below 80°C, which results in at least 1% yield gain compared to forced convection steam cooking. Relative to traditional steam cookers, the yield gain can reach 9%.
Energy Efficiency is one of the main design criteria of the OctoFrost™ IF Cooker. The water in the OctoFrost™ IF Cooker is heated by means of direct steam injection, which is absorbed completely into the water. A high volume of recirculated water is used which has a very low temperature-drop when exiting the cooker (ΔT – max. 3° C), therefore very little steam is needed to reheat the water, translating in maximum energy efficiency.
A 30% to 40% reduction in steam consumption can be achieved compared to traditional steam cooking technologies because there is no escape of steam when reheating the water.
The OctoFrost™ IF Cooker has been designed to exceed all international regulations on food safety and hygiene. Every part of the cooker which comes in contact with the blanching water can be cleaned by CIP (Cleaning-In-Place). All piping, Aisi 316 stainless steel, is backing-gas welded. This method ensures the highest hygienic standard possible. The cooking process guarantees 100% food safety regarding homogeneous cooking, resulting in no ‘undercooked’ meat or grey spots, even with small-sized peeled shrimp (PUD).
The OctoFrost™ IF Cooker, with its first unit installed in Thailand in 2013, is the most technologically advanced shrimp cooker in the industry.
Accurate temperature control is crucial for high-quality shrimp. Traditional or forced convection steam cookers cannot give the operator as precise control over the cooking temperatures as the IF Cooker.
The 3 temperature zones of the OctoFrost™ IF Cooker provide optimal flexibility and control of the cooking process. The set temperatures can be stored in a recipe inside the touch-panel for every single batch of shrimp. The OctoFrost™ IF Cooker accurately controls the temperature in each zone.
Control is key when cooking shrimp.
3 temperature zones
When cooking shrimp, it is important to quickly heat the product during the first few seconds of the cooking process, especially the surface of the shrimp, to prevent melanosis (black tail, legs). The IF Cooker can accurately adjust the temperature in each of the 3 or 4 cooking zones.
The 3 temperature zones system allows the user to start with a higher temperature in zone 1 while reducing it in zones 2 and 3. This creates a “flat belly” temperature curve, allowing the heat to travel to the core of the product without overcooking the surface (see graph below).
The rainshower system guarantees the quickest heat transfer, allowing accurate temperature control within 0.2°C of the set temperatures.
The water falls gently over the product by means of gravitation only, therefore the product quality is not compromised.
Additionally, the rainshower system has a product cleaning function.
OctoFrost offers a capacity range of 1,000 to 15,000 kg/h for the OctoFrost IF Blancher.