Shrimp cooling / chilling
In order to stop a product’s cooking process, it must be chilled immediately after cooking. From a bacteriological point of view, the exit temperature of the shrimp coming out of the chiller, should be as low as possible.
Innotec Systems supplies shrimp belt and shrimp screw coolers, which operate with recirculated water. To save water and prevent quality loss, the heated cooling water is filtered, cooled again and brought back into the cooler.