Aquatic products/ Vegetables processing plant

1. process flow (for headless and shellless shrimp):
raw material-prior-washing-selection-head off-peeling and de-veining-washing-chemical treatment-dehydrate-deep freeze-glazing-refrozen-packing, finished product inspection and cold storage.
2. keypoints:
Due to strict hygeian and temperature requirement from frozen aquatic products, here are the keypoints need to be solved.
Scientific flow includes workers, materials and air. All flows must be single direction.
Keep washing water at 2 °C to avoid shrimp quality spoilage.
Room temperature kept at 18°C and meets HACCP standard
Shorten frozen time possible to reduce dry loss
The temperature of water used for ice-coating must be low to postpone shrimp surface temperature rising.
After being glazed, the shrimp must be individual units for refreezing
3. solutions
Yantai Moon is the professional producer of refrigeration equipment. Due to years experience we provide solutions according to the requirement listed above.
Regarding to the process plant design, locker room and sanitation will be scientifically setted; Goods will be graded at the beginning to prevent mixing up; fresh air system is also introduced in our design meanwhile indoor temperature is guaranteed.
Adopt screw compressor and ammonia plate heat exchanger to produce ice water at temperature of 2°C. By using dismountable half-welded plate heat exchanger as evaporator, the safety is guaranteed. For this units, all automatic components are imported and the control precision can reach ±0.25°C

The temperature inside the process plant is very important to the products quality. We also adopt ammonia plate heat exchanger to supply low temperature brine to exaporator in the process plant for cooling.
According to products characteristics, IQF adopts high efficient plate belt or net belt with unique structure and airflow design, to shorten frozen time and reduce dry loss. The average dry loss rate is below 0.9%.