The OctoFrost™ IF Cooker is the latest technological innovation in the shrimp processing industry. It uses the OctoFrost™ patented 3-temperature zones which avoids overcooking shrimp. This results in the highest yield possible. The unique rain shower system guarantees the quickest heat transfer, allowing for accurate temperature control within 0.2°C of the set temperature. In addition, the filtered and recirculated water is heated by steam injection and free falls gently over the product for optimal efficiency.
OCTOFROST™ CROSSFLOW SYSTEM
Due to the OctoFrost™ cross-flow water system, the water flowing through the IF Cooker has the exact set temperature in each zone. The food processor has absolute control over the time and temperature during the cooking process.
OCTOFROST™ IMPINGEMENT TECHNOLOGY
Every product is surrounded by a static layer of air that insulates it and slows down heat transfer. The OctoFrost™ IF Cooker uses a rain shower system to break this static layer through impingement technology. This results in the fastest heat transfer through conductivity – the essence of OctoFrost™ Impingement technology.
THE 3-TEMPERATURE ZONES
The 3-temperature zones system allows the user to start with a higher temperature in zone 1 while reducing it in zones 2 and 3. This creates a “flat belly” temperature curve, allowing the heat to travel to the core of the product without overcooking the surface (see graph).
Zone 1 has the highest temperature. It consists of an infeed flume where the surface of the shrimp is cooked for a couple of seconds while being submerged in hot water. This coagulates the protein on the surface, trapping the moisture inside. The infeed flume creates such an efficient heat transfer that melanosis (black tail, legs) will be avoided.
In Zone 2, the temperature is reduced by 2° to 3°C. The shrimp travels on the belt while being uniformly cooked by the rain shower.
In Zone 3, which is the longest zone, the water temperature is further reduced which allows the shrimp’s core temperature to reach the food safety temperature of 73° C, while reducing the temperature of the shrimp surface to prevent overcooking. This system increases yield and product quality. Additionally, the system prevents foaming, curling and the formation of "black spots" on shrimp (melanosis).