01Product detail
How this system works
Seafood dries best in a closed low-temperature loop, because fish, squid and shrimp lose quality quickly once surface temperature climbs. A heat pump chamber holds a steady dew point, pulls the moisture out on the evaporator and returns the heat to the air, so the batch dries without cooking.
Chambers are stainless throughout with washable racks, and the control cabinet runs a recipe per species. Because the same cabinet handles fish fillet, squid, shrimp and seaweed, one room can cover a season rather than one product. Capacity below is the listing variant; the room is sized against daily intake.
Seafood drying programme
- Low drying temperature, so heat does not degrade the product
- Precise moisture removal, because the raw material carries a high water load
- Slow dehydration, since water sits in fats and oils
- Long cycles: fast drying costs quality
- High air volume and velocity to stop surface moisture pooling
- Colour retention after drying governs the grade
Built for installation
- The interior is lined and the drain runs clear of the racks, because salted product and washdown are both hard on mild steel.
- Insulated panels and a sealed door close the chamber, with the loading face set to the rack layout.
- Condensate and wash water leave through a floor drain rather than collecting under the racks.
- Heat pump and control cabinet stand outside the room for service access.
