Crab & Lobster Cooking & Chilling
Low-Temperature Continuous
Steam Cooking & Chilling System
CoolSteam® patented seafood cookers achieve the perfect balance of Product Safety, Product Quality, and Yield
Proven annual savings of $500 to $1M annually and paybacks under a season.
Increase yield
This is the space to introduce the Product section and showcase the types of products available.
Food Safety
Optimal balance of lethality and quality. Reach the lethal temperature range without overcooking the outside surface.
The Laitram Machinery Seafood CoolSteam® Technology uses a forced convection method. In this process, a low-temperature mixture of air and steam is constantly circulated inside the chamber, distributing heat efficiently and uniformly. The product is cooked consistently using less steam than traditional methods and maintaining high-quality products.
Product Quality
Seafood retains its natural moisture and nutrients, and its texture, consistency, taste, and meat extractability are superior.
Energy Savings
Decrease energy costs by 30% - 70%. Precise temperature control and uniformity. Fast start-up times.
Product Applications
CoolSteam® provides outstanding temperature consistency and better heat absorption, reducing cold spots and the need for frequent adjustments.
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Lobster: Cold Water and Warm Water
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Crab: Snow, Brown, King and Dungeness
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Mussels
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Scallop
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Crawfish
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Whelk
CoolSteam Principles:
Forced Convection & Low Temperature Steam Cooking.
Precise Temperature Control within the chamber, with a homogenized mixture of air and steam.
The lower-temp environment (55˚-100˚C) prevents yield loss and flavor on outside surface. Crab, Lobster, Scallops cooked using the CoolSteam® Technology maintain a lower internal temperature thanks to forced convection, so the outside of the product does not become overcooked.
A large variety of application-specific discharges and belt configurations
Wide-open areas with large access doors on both sides for easy cleanability and access.
Self Cleaning Belt Features. Independent zone temperatures.
Process Control System to easily monitor and control the cooking process, and recipes, with data at your fingertips and remote access.
We offer our customers a complete continuous cooker and convection immersion system chiller pan system in conjunction with C&W C & W INDUSTRIAL in Canada.
What Our Clients
Say About Us
I have been very pleased with the purchase of our Laitram CoolSteam® Cooker. Compared to our conventional cooker, the Laitram produced a 2% higher yield, 50% savings in fuel, and overall a more consistent cooking process. It is extremely reliable and cooks the shrimp perfectly every time, giving us peace of mind. Laitram has been an excellent business partner, and we look forward to working with them in the future.
KUNAM RAMAKRISHNA
This past season we replaced our old Carnitech cooker with the Laitram CoolSteam® Cooker, and we have been very happy. The Laitram has had a big impact on our operations by doubling our capacity, improving yield by 3%, reducing the demand on our boiler by 45%, and also improving product quality… Laitram also has top-notch-service- for example one morning we could not figure out why the cooker would not start, and Laitram remotely logged in to help us trouble shoot the problem. We were back in no time.
Roy M Cunningham Managing Director Macduff Shellfish (Scotland) Ltd
In the year 2003, Vietfoods invested in two Laitram CoolSteam® Cookers, which had yield performance and quality of cooked products, greatly satisfying us. In year 2011, we invested in two more Laitram Cookers.
PHAM NGOC TRUYEN
The Laitram CoolSteam® Cooker provides a more uniform and controllable cooking temperature that assures compliance with existing regulations without compromising cook yield or product quality.
DR. STEVEN OTWELL
Three cooking methods were compared: boil, steam, and convection steam… Steam convection cooking retained or produced the highest masses in whole lobster, claw/knuckle meat and tail meat.
Dr. Jason Bolton University of Maine Cooperative Extension
Department of Food Science and Human Nutrition and the Lobster Institute
By closely working with Laitram, we will meaningfully improve our cooked product profitability. Laitram process resulted in over 1% yield increase in CK meat during side-by-side testing with our current system.
Mr. DMike Tourkistas President International