Precise Temperature Control within chamber, with a homogenized mixture of air and steam. The lower-temp environment, lower than 100˚C) prevents yield loss and flavor on outside surface. The product core reaches the lethal temperature range without overcooking the outside surface.
The Laitram Machinery Seafood CoolSteam® Technology uses a forced convection method. In this process, a low-temperature mixture of air and steam is constantly circulated inside the chamber, distributing heat efficiently and uniformly. The product is cooked consistently using less steam than traditional methods, and maintaining high-quality products.
Return
Reduce Water Usage by 95%. Shrimp are chilled Faster into a lower final core temperature resulting in a higher yield and food safety.
CoolSteam MVP Laitram Machinery
Karen Quaas
Created on March 7, 2023
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Transcript
Home
CLOSED LOOP SYSTEM
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AUTOMATIC FEED TANK
Labor Savings
Labor Savings
COOLSTEAM COOKER
RAINFALL CHILLER
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COOLSTEAM Features
Return
click to learn more
click to learn more
CoolSteam Principles
Low TempERATURE Cooking
COOLSTEAM COOcKER FORCED CONVECTION
Precise Temperature Control within chamber, with a homogenized mixture of air and steam. The lower-temp environment, lower than 100˚C) prevents yield loss and flavor on outside surface. The product core reaches the lethal temperature range without overcooking the outside surface.
The Laitram Machinery Seafood CoolSteam® Technology uses a forced convection method. In this process, a low-temperature mixture of air and steam is constantly circulated inside the chamber, distributing heat efficiently and uniformly. The product is cooked consistently using less steam than traditional methods, and maintaining high-quality products.
Return
Reduce Water Usage by 95%. Shrimp are chilled Faster into a lower final core temperature resulting in a higher yield and food safety.
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