High Yield means getting better product output without increasing the energy and the labour input. In food processing this can be achieved by using optimal food processing technology.
Food processing machinery which is energy efficient should be a priority for food processors. In addition, processing equipment which minimizes the loses of product weight through overcooking, over-blanching, or dehydration – are the ones which can maximize yield and profitability.
When it comes to shrimp cooking – overcooking can become a challenge, however with the IF Cooker optimal product quality and yield is guaranteed by quick and efficient cooking. No excessive curling, right shrimp color and bite, preserved taste and flavor are the main characteristics of the shrimp passed through the OctoFrost™ IF Cooker.
Temperature of the shrimp’s surface is remains below 80°C, which results in at least 1% yield gain compared to forced convection steam cooking. Compared to traditional steam cookers, the yield gain can reach 9%.
A well-chilled product has a core temperature of 5°C or less and has retained its moisture and flavor. The OctoFrost™ IF Chiller is designed to achieve just that.
After blanching or cooking, the product will gently fall into the ice-cold water and will immediately stop the blanching or cooking process, preserving high yield.
As previsouly mentioned, over-blanching can compromise yield and profitability. With the OctoFrost™ IF technology, the blanching time is reduced to a minimum, preventing over-blanching and reducing time and energy consumption.
The user of the OctoFrost™ IF Blancher has absolute control over the blanching temperature and time. In addition, the OctoFrost™ IF Blancher can be fitted with a second temperature zone to reduce temperature in the final blanching stage, for delicate products, which are prone to over-blanching.
OctoFrost™ IQF Freezer
An OctoFrost™ IQF freezer boosts up the processors’ yield with at least 1.5–3%, and for many products the figure might be even higher. With the vast volumes of products which passes through the freezer every year, a higher yield is without doubt the most efficient way to increase profits. In IQF freezing there are 2 main ways of increasing yield: minimizing product dehydration during freezing process and reducing lumps and fines formation.
The OctoFrost™ individual quick freezer design is based on years of experience, scientific methods and thorough testing. The complex aerodynamics in the freezer together with the shape of the freezer, in combination can reduce product dehydration and prevent snow formation in the freezer. Applied on all application areas, the snow formation is below 0.5%.
Reduction of lump and fines formation
With the optimal fluidization created for each type of products in the OctoFrost™ IQF freezer, in combination with its unique bedplates, even sticky products are prevented from lumping or coral formations. Further in the freezing process, the gentle fluidization ensures a safe transportation of the product towards the outfeed avoiding any damages and reducing the amount of fines. This translates in more premium product, less waste and overall higher yield.