IF COOKER for shrimp processing
The OctoFrost™ IF Cooker is designed for IQF seafood and shrimp processing, including all types and sizes of IQF shrimp (PD, PUD, HOSO, HLSO, and EZ Peel varieties). The cooker tunnel features the OctoFrost™ Impingement Flash (IF) technology with its unique rain shower system. It guarantees the quickest heat transfer, allowing the most accurate temperature control. In addition, the filtered and recirculated water is heated by steam injection and gently falls over the product for optimal efficiency. The OctoFrost™ IF Cooker tunnel is considered the most innovative and efficient equipment in the IQF shrimp processing industry. It consists of the OctoFrost™ patented 3-temperature zones which help avoid over-cooking the product. This results in the highest yield possible.
THE 3-TEMPERATURE ZONES
The 3-temperature zones system allows the user of the shrimp processing machine to start with a higher temperature in zone 1 followed by reduced temperature in zone 2 and 3. This creates a “flat belly” temperature curve, allowing the heat to travel to the core of the product without over-cooking the surface.
OCTOFROST™ IMPINGEMENT TECHNOLOGY
Each product is surrounded by a static layer of air that insulates it and slows down the heat transfer. The OctoFrost™ IF Cooker tunnel for shrimp processing uses a rain shower system to break this static layer through impingement technology. This results in the fastest heat transfer through conductivity – the essence of OctoFrost™ Impingement technology.
OCTOFROST™ CROSSFLOW SYSTEM
The water flowing through the OctoFrost™ IF Cooker tunnel for seafood and shrimp processing has the exact set temperature in each zone due to the OctoFrost™ cross-flow water system. Food processors have absolute control over the time and temperature during the IQF shrimp cooking process. This system increases yield and product quality.
CUSTOMER BENEFITS of the IF Cooker for shrimp processing
The OctoFrost™ IF Cooker for seafood and shrimp processing comes with a number of benefits for shrimp processors:
High Yield and Product Quality
Highest possible yield due to cooking in the 3 patented temperature zones. ‘Over-cooking’ is avoided so that high yield and perfect product quality are ensured (color, shape, texture, and bite).
There is a high volume of recirculated water over the product which is heated by steam injection. Very little steam is needed to reheat the water in the cooker tunnel, which translates to maximum energy efficiency.
100% food safety due to homogeneous cooking. No ‘under-cooked’ meat, no grey spots, not even with small-sized peeled shrimp (PUD).
The OctoFrost™ shrimp processing equipment prevents foaming, curling, and formation of "black spots" on shrimp (melanosis) due to its multiple technologies.