Cooking and Chilling Equipment
Low Temperature Steam Convection Cooking
- Higher Yield
- Conventional steam cookers operate at 100°C, applying pure steam
and overcooking the exterior of the shrimp - reducing yield.
- Laitram’s FC patented cooking technology uses a homogenized steam and air mixture
and allows the flexibility to cook at a pre-set constant temperature of between
85-90°C, significantly improving yield and quality.
- Higher Quality product
- Shrimp cooked in conventional steam cookers are overcooked on their
exterior in order to reach the proper target core temperature. By overcooking the
outside of the shrimp, it loses natural moisture and proteins.
- Shrimp cooked in a constant temperature of between 85-90°C retain far more of their
natural moisture, protecting yield and preserving flavor.
- Biologically Safer
- Because shrimp cooked by forced convection are cooked at a lower temperature, they
have a longer cook time then those in a conventional steam cooker. Because they
are in the cook chamber for a longer time, the shrimp also spend more time above
the required temperature to kill even the strongest bacteria.
Benefits of Chilling
- Prevents Overcooking & Preserves Yield
- Chilling immediately after cooking dramatically reduces product core temperature
quickly and efficiently. This prevents overcooking, preserves yield and improves
product taste, texture and quality.
- Decreases Load on Freezers
- Freezers are very large consumers of energy. By chilling product after cooking,
freezers are not relied upon to do all of the work and power is used more efficiently,
which can reduce operating costs.
- Improves product
- Specifically when dealing with cold water shrimp peeling, chilling after cooking
will make shrimp easier to peel. This reduces the need to be more aggressive when
peeling, allowing for a high-quality finished product.
Forced Convection Cookers
Chillers