In 1949, Laitram invented the world’s first automated shrimp peeler allowing shrimp processors to improve efficiency and volume. Over the years, we have refined this technology and developed a complete line of equipment that is designed and manufactured to fully peel, clean, devein and grade multiple species of warm water shrimp.

Benefits of Automated Shrimp Peeling

• High-Capacity Peeling
  • A single system will completely peel approximately 400 – 455 kg/hr (881 – 1003 lbs/hr). The capacity can be doubled by simply adding a second Model A Peeler to the system. Depending on the desired end product (peeled, or peeled and deveined shrimp), appropriate equipment can be added or removed from the standard configuration.
  
  
• Maintain High-Yield & Quality
  • With over 450 systems shipped worldwide, and extensive testing on many shrimp species, our experience has allowed us to optimize performance producing yield results within 1-2% of hand-peeling.*
  • With automated peeling, there is also a reduction in contamination risks as compared to manual peeling methods.
  
  
• Improve Operational Efficiency
  • Reduce Floorspace – A Laitram peeling system occupies far less floorspace than a comparable hand-peeling operation does. Processors can utilize floorspace they save to address new markets or other valuable opportunities
  • Reduce Labor Costs – Labor and labor-related costs can be drastically reduced, as a standard Laitram peeling system only requires 10-12 persons (including inspection) to operate, while exceeding the capacity of a comparable hand-peeling operation.
  
  

*This depends on species type and treatment.

Laitram’s Cold Water Peeling System is designed and manufactured for cooking, peeling and grading cold water shrimp species such as Pandalus. We offer two methods for processing cold water shrimp: Distributed Cooking and Central Cooking.

The traditional Distributed Cooking method uses one cooker (Model CTSH) for every peeler in the line. The Central Cooking method includes one large capacity steam cooker (the Model CT100) and a chilling component before the shrimp arrive at the peeling system.

Benefits of Central Cooking

• Yield & Quality increase
  • Chilling reduces the core temperature, preventing overcooking and increasing yield. Customer feedback proves that chilled shrimp are more resilient and less likely to break during the peeling process.
  
  
• Easier Sanitation & Quality Control
  • With only one cooker, cleaning time and labor is dramatically reduced.
  • You also only have one quality control point to monitor.
  
  
• Operational Efficiency
  • One cooker requires less steam per pound of product and the entire cooking process becomes much easier to control.
  
  
• High Capacity
  • The CT100 can handle up to 6,350 kg/hr (14,000 lbs/hr).