Why line arrangement matters
A shrimp processing line should keep product flow continuous from washing and cooking through cooling grading freezing and packing. Good equipment positioning reduces unnecessary handling, protects product temperature and creates a more practical cleaning routine.
Typical process stages
A cooked shrimp line may include a bubble washing machine, cooking equipment, ambient-water pre-cooling, ice-water pre-cooling, selection conveying, shrimp grading and spiral IQF freezing. Each stage should be sized around the same target capacity so that one machine does not become a bottleneck.
See the cooked prawn freezing production line for a representative equipment combination.
Where the shrimp grader fits
The grader is normally placed after the shrimp has been sufficiently cooled and before final freezing or packing. Roller spacing, number of outlets, shrimp size range, conveyor width and cleaning access should be confirmed before finalizing the layout.
Read the shrimp grading machine page for equipment details and the shrimp grading guide for the operating principle.
Choosing the IQF freezer
The freezer should match the shrimp condition, loading method, target capacity and required freezing time. A spiral IQF freezer can provide a compact continuous layout where floor space is limited, while other freezing methods may be considered for different product and capacity requirements.
For spiral applications, review the spiral IQF freezer product page.
Information needed for a proposal
- Raw or cooked shrimp and product temperature.
- Size range and required grading outlets.
- Target capacity and working hours.
- Freezing target and packing method.
- Factory layout, water supply and drainage conditions.
Share these details through our contact page so the line can be reviewed as one complete process.