Seafood cookers Cabinplant offers three different types of steam cookers for the cooking and cooling of seafood, e.g. cold water shrimp and warm water shrimp.
All Cabinplant seafood cookers are available with: - Hygienic and easy-to-clean design
- High product yield
- Low steam and water consumption
- Accurate adjustment of cooking temperature and cooking time
- Long life due to optimum selection of materials and components
- Minimum maintenance costs
- Unique design based on long experience
Belt Cookers
Cabinplant belt cookers are applied for cold water shrimp as well as warm water shrimp. From e.g. a bulk feeder, the shrimp are conveyed to the cooking belt in an even layer. The construction of the cooking belt ensures that the shrimp are turned a couple of times during cooking. This is particularly important when cooking small shrimp with short cooking time to prevent uneven cooking. The cooking temperature is adjusted by a modulating steam valve and an electronic temperature regulator. The cooking time is controlled by a frequency inverter.
Cabinplant belt cookers are available for capacities up to 4000 kg/h and are custom-built to meet specific requirements.
Tray cooker/coolers type SCWC 500/1000
Cabinplant tray cooker/coolers are specially developed for the cooking and cooling of warm water shrimp, especially the PTO (peeled, tail-on) shrimp which have a tendency to curl. This tendency can, however, be reduced considerably by positioning the shrimp side by side on stainless steel mesh trays during the cooking process. This method has been successfully applied in Southeast Asia for Black Tiger and Wanamei prawns.
The cooker is an integrated cooker and cooler, in which the shrimp are cooked, pre-cooled by fresh water spraying and finally cooled with ice water. The compact design facilitates placement in existing production rooms. The cooker/cooler is delivered in one piece, requiring only connection of electricity, water and steam to become operational.
The cooker/cooler is available for three standard capacities: 500, 750 and 1000 kg/h. Optional equipment includes CIP, instant chilled water unit and chilled water recirculation.
Water Cookers
Cabinplant water cookers are available with capacities from 100 to 1000 kg/h and are applied for all types of shrimps/prawns and other seafood. The water cooker, however, is used especially for peeled shrimp or where water cooking is required.
The unique cross flow system ensures that the shrimp are moved continuously during cooking, resulting in a completely uniform process.
Contrary to steam cookers which usually cook at temperatures of 98-100°C, the water cooker can operate at lower temperatures and, if required, colour or other food additives can be added to the water. The cooking temperature is adjusted by a modulating steam valve and an electronic PID regulator.
The cooker is a stand-alone unit and is often followed by a Cabinplant counter flow cooler.
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