A practical process sequence
A representative cooked prawn line can combine bubble washing, belt blanching, normal-temperature cooling, ice-water pre-cooling, selection, shrimp grading and spiral IQF freezing before weighing and packing.
Grading before freezing improves downstream control
Separating shrimp by size before freezing helps create more consistent freezing and packing conditions. The exact position of the grader depends on the cooking method, cooling target and factory layout.
Hygiene and cleaning access
Food-contact materials, drainage, belt access and cleaning procedures should be included when reviewing the complete line. These practical details have a direct effect on daily operation and maintenance.
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