Shrimp Grading Machine Selection Guide for Seafood Factories

What determines grading machine capacity?

A shrimp grader is normally specified by hourly throughput, the number of grading outlets and the size distribution of the incoming shrimp. The right model depends on whether the factory is grading raw shrimp, cooked shrimp or a product that has already been peeled and processed.

Capacity should be confirmed with the actual product condition because moisture, temperature and product loading affect the machine's stable operating speed.

• Hourly raw material input
• Number of required size grades
• Raw or cooked shrimp
• Roller material and hygiene requirements

Place the grader in the right process position

In a cooked prawn line, the grader may be arranged after washing and cooling, before IQF freezing and packing. In other seafood projects, it may be placed earlier to separate sizes before cooking or freezing.

The upstream washer, blancher or cooler and the downstream freezer should be matched to the same product flow, belt width and cleaning standard.

Information to include in an inquiry

A clear inquiry normally includes shrimp size range, capacity, grade count, product temperature, required voltage and a simple factory flow. Photos or a short video of the current process are also useful for line integration.