How Our Factory is?HowOur Factory is?
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❝By delivering standard and up-to-date services, we aim to provide our customers with a safe and reliable experience while playing an effective role in improving logistics and transportation in both domestic and international markets.❞
Processing Hall
In this section, the initial operations on fish and shrimp are performed under the highest hygienic standards. Key tasks include:
Washing and Preparation
Upon receipt, the aquatic products are thoroughly washed in specialized equipment or tanks to remove any external contaminants.
Evisceration and Internal Separation
In this stage, the evisceration process is performed precisely to remove inedible parts such as the viscera.
Filleting or Portioning
Depending on the product type and market requirements, the fish and shrimp are either left whole, filleted, or cut into standard portions.
Initial Quality Control
Experts check for color, texture, odor, and temperature to ensure that the product meets hygienic standards.
This hall is typically equipped with modern machinery and semi-automated or automated production lines, which help to increase efficiency and minimize the product’s exposure to air and potential contamination.
Receiving/Dispatching Area
After the initial processing in the processing hall, the fish and shrimp are moved to the receiving area. The main functions in this section include:
Rechecking Product Quality
Here, the product’s temperature, freshness, and uniformity are re-evaluated to ensure no undesirable changes have occurred.
Documentation and Recording
Information such as the time of receipt and the conditions during receiving are recorded; this data later serves as a reference in the cold chain process.
Preparation for Transfer
The products are then prepared for their subsequent transfer to the freezing tunnel and cold storage.
Freezing Tunnel
One of the critical steps in preserving the freshness of aquatic products is their rapid freezing. In this stage:
Rapid Freezing
Products are quickly brought down to subzero temperatures using a freezing tunnel. Modern techniques—such as Individual Quick Freezing that the cellular structure and overall quality of the product are maintained.
Precise Temperature and Airflow Control
Within the tunnel, cold air is circulated uniformly around the products at a controlled speed (typically around 40 km/h) so that the freezing process occurs simultaneously throughout the product.
Minimizing Temperature Fluctuations
This rapid drop in temperature prevents the formation of large ice crystals, which helps preserve both the quality and texture of the product.
Cold Storage
After freezing, the products are transferred to the cold storage area, where:
Controlled Temperature Maintenance
Advanced refrigeration systems maintain very low temperatures (in some cases even below zero) to prevent quality loss.
Humidity Control
Relative humidity is carefully adjusted to prevent excessive moisture loss from the cells, thereby preserving the freshness of the fish and shrimp.
Insulation and Proper Design
The use of insulated materials (such as sandwich panels) and well-designed ventilation systems helps to optimize energy consumption and minimize external heat gain.
Loading Area
AFinally, after freezing and storage, the products are packaged and loaded for distribution:
Final Packaging
At this stage, the products are packed in suitable containers (such as specially designed cartons or vacuum-sealed bags) that protect them from external contamination during transit.
Appropriate Transport Vehicles
The packaged products are then loaded onto refrigerated trucks or containers that ensure the maintained temperature (typically 20°C or lower) during transportation.
Cold Chain Management
Meticulous coordination of loading, transport, and unloading is essential to ensure that the products reach the market in optimal condition.
In summary, the operational chain in a fish and shrimp processing plant—from the initial processing in the processing hall, through the receiving area, rapid freezing in the freezing tunnel, controlled storage in cold storage, to the final packaging and loading—represents a complex, coordinated system. Each stage is designed to meet strict hygienic and technical standards and is equipped with modern technology to ensure that the aquatic products remain fresh and of high quality from the moment of capture until they reach the consumer
Our Factory Equipment
Peeling Machine
The peeling machine is used to remove the outer skin or scales of shrimp efficiently. It typically employs rotating blades or abrasive surfaces that gently remove the skin without damaging the underlying meat. This equipment is designed to operate continuously, ensuring a uniform removal of scales and contributing to higher product quality and yield.
Sorter
A sorter, or sorting machine, classifies fish or shrimp based on size, weight, or quality. The machine uses optical sensors or weight sensors to automatically separate products into different categories. This classification ensures that each batch is processed according to its specific requirements, which enhances overall processing efficiency and product consistency.
Plate Freezer
The plate freezer is a type of contact freezer commonly used in the fish processing industry. In this equipment, the product is placed between two metal plates that are pre-cooled using refrigerants. This method provides rapid and uniform freezing, preserving the texture, flavor, and nutritional value of the fish and shrimp. It is particularly useful for producing individually quick-frozen (IQF) products, which maintain high quality even after long storage periods.
Fish Skinning Machine
The fish skinning machine is designed to remove the skin from fish fillets after the initial processing. It typically operates using a combination of mechanical pressure and rotating blades to separate the skin cleanly without affecting the flesh. The machine’s precision helps in maintaining the integrity of the fillet, which is crucial for high-quality final products.
Together, these pieces of equipment form a comprehensive processing line in a fish and shrimp processing facility. The peeling machine and sorter prepare and classify the raw product, while the plate freezer, fish skinning machine, and electric saw ensure precise processing and preservation of quality. Mixers guarantee uniform blending of ingredients, and shrimp dryers extend the product’s shelf life by reducing moisture content. Each machine is selected based on its ability to maintain the integrity, safety, and quality of the seafood, while also optimizing efficiency in the overall production process.