Shrimp Processing Plant & Machinery Solutions

Iced shrimp are tipped, washed and held in chilled water while they wait for the peeling line. Keeping the catch cold and clean from the moment it lands protects both texture and shelf life.

Heads and shells are removed and the vein is stripped to give headless, peeled and deveined product. Shell and head waste is taken away on a separate line so it does not mix with the edible stream.

Shrimp are graded into count sizes and sorted so that each pack holds pieces of one grade. Count size is what the buyer orders against, so grading decides where the batch is sold.

Cooked lines are blanched or cooked in brine, then chilled straight after. Raw lines skip this stage and go directly from grading to the freezer.

Shrimp are frozen as separate pieces for IQF packs or frozen in blocks for bulk trade. A water glaze is applied over frozen pieces to protect them during cold storage.

Graded frozen shrimp are weighed into consumer packs or cartons and inspected for foreign matter. Cartons are palletised for container loading to export buyers.