The Cooking Shrimp Machine, a flagship product from WUYE Machinery, is a specialized seafood processing equipment designed to streamline blanching operations for shrimp and other seafood. Blanching is a critical pre-processing step in seafood production, as it inactivates enzymes that cause spoilage, preserves the natural color and texture of the seafood, and reduces microbial counts—ensuring compliance with food safety standards and extending shelf life.
This machine utilizes either hot water or steam to blanch shrimp quickly and uniformly, making it an essential tool for seafood processing plants, frozen food factories, and large-scale catering facilities. Whether handling fresh or frozen shrimp, the Cooking Shrimp Machine delivers consistent results, laying the groundwork for subsequent processing steps such as freezing, packaging, or further cooking.
The machine offers customizable temperature settings (80-100°C) and blanching durations (30-120 seconds), adapting to different shrimp sizes, species, and processing requirements. This precision ensures that shrimp are blanched thoroughly without overcooking, preserving their delicate texture and nutritional value.
Equipped with a high-quality mesh conveyor belt, the machine transports shrimp through the blanching chamber at a steady speed. This design guarantees even exposure to heat, eliminating uneven blanching that can lead to inconsistent quality in final products.
An integrated automatic temperature and time control system minimizes manual intervention, reducing human error and labor costs. For convenience, the blanching chamber and conveyor belt are detachable, and a self-cleaning function simplifies post-processing cleanup—critical for maintaining hygiene in food production environments.
The machine’s space-saving structure fits seamlessly into existing production lines, while its capacity (50-200 kg/h) and voltage can be customized to match specific processing volumes and facility requirements. This flexibility makes it suitable for both small-scale operations and large industrial plants.
The Liquid Nitrogen Tunnel Freezer utilizes ultra-low temperature (-196°C) liquid nitrogen (LN2) to achieve instant freezing, preserving product freshness, color, and nutritional value—critical for high-value items. By rapidly lowering product temperatures (at a rate of 5–10°C per second), it minimizes cell damage in delicate foods like sushi-grade fish, gourmet pastries, and probiotic yogurts. This equipment is also used in pharmaceutical processing for stabilizing temperature-sensitive biologics.
The 24-Hour Cycle Plate Freezer is specifically designed for commercial meat processing, enabling continuous freezing of bulk meat products such as beef cuts, poultry carcasses, and pork loins. Its hydraulically operated stainless steel plates apply uniform pressure to meat blocks, ensuring rapid heat transfer and minimizing ice crystal formation—critical for preserving muscle texture and juiciness. This equipment is widely used in abattoirs, meat packing plants, and distribution centers, supporting seamless integration into post-slaughter processing lines.
The Multipass Belt IQF Tunnel Freezer is engineered for large-scale food processing, offering low shrinkage and high product integrity across high-volume production runs. Its multi-tiered belt system maximizes freezing efficiency by exposing products to cold air (-30°C to -40°C) during multiple passes, making it ideal for dense or irregularly shaped items like French fries, chicken nuggets, and pizza toppings. This equipment integrates seamlessly into automated lines, from pre-processing to packaging, ensuring consistent quality in mass-produced frozen foods.
The Industrial IQF Freezer Machine employs Individual Quick Freezing (IQF) technology to freeze food products individually, preventing clumping and preserving texture—key for products sold as single pieces (e.g., frozen peas, shrimp, and berries). It uses high-velocity cold air (-30°C to -40°C) to create a protective ice glaze around each item, locking in moisture and nutrients. This equipment is essential for processors of fruits, vegetables, seafood, and ready-to-eat meals, supporting both retail and foodservice supply chains.
