Japanese Roasted Eel Production Line Machine and Equipment for Pushao Roasted Eel Production Ji Han provides eel roasting technology

Roasted eel equipment

Roast eel production line

1. The total length of the eel production line equipment is 85 meters, the total width is 90 centimeters, the conveyor belt width is 80 centimeters, and the output is 0.8-1.2 T/H. Running time: 40-45 minutes (can also be customized according to customer needs).

2. The heating element is a far-infrared gas stove head, with vertical natural smoke exhaust, and a flat plate type insulation at the top of the baking line, which effectively improves heat utilization.

3. Adopting variable frequency speed regulation, segmented control, and setting emergency stops outside critical areas effectively reduces mechanical damage to the product.

4. The height of the baking line operation can be adjusted between 80 and 90, making the operation more user-friendly.

5. The entire line is made of stainless steel.

6. The front aged eel conditioning section adopts a needle shaped design, which can effectively increase the yield of A-grade products.

7. Process flow of roasted eel:

Grading, slaughtering, cleaning, conditioning, braising, steaming, braising, adding soy sauce, roasting, pre cooling, spiral freezing

Consulting and Ordering Contact Manager Li 13858176802

The design and production of aquatic product fish and shrimp processing equipment strictly comply with HACCP requirements to meet the hygiene and requirements of exported food.

Single production capacity: 1-3 tons/hour, main production equipment:

1. Classifier

2. Cleaning, steaming, and cooling production lines

3. Quick freezing equipment (spiral freezer, tunnel freezer, air-cooled freezer)

4. Ice wrapping machine

5. Secondary freezing machine

Shrimp grading equipment

Used for automatic grading and manual selection of shrimp to remove impurities.

Bubble cleaning machine

Bubble rolling surf cleaning.

Cooking machine

Water boiling or steam dry steaming can be used according to customer requirements. Automatic control of cooking time and temperature.

Room temperature cooling machine (one pass cooling)

After steaming, the temperature of cooked shrimp is relatively high. First, cool it with room temperature water to remove a large amount of heat.

Low temperature cooling machine (secondary cooling)

After initial cooling, the cooked shrimp is further cooled in low-temperature ice water to bring the temperature of the shrimp body down to room temperature.

The low-temperature cooling machine can be equipped with refrigeration coils or ice water can be provided by an external low-temperature water system.

Vibrating fabric feeder

Used for filtering water and fabric after cooling cooked shrimp, to evenly distribute them on the conveyor belt when entering the spiral freezer for freezing.

Spiral freezer

The spiral freezer has a compact structure, small footprint, large freezing capacity, and good freezing performance. It is a fast freezing machine for processing aquatic products (shrimp, fish, and prepared foods).

Ice wrapping machine

Used for ice wrapping after freezing.

Disposable ice coating quantity: adjustable within the range of 20-40%. If the package content needs to meet higher requirements, an additional ice coating machine and a secondary freezing machine can be added after the secondary freezing machine.

To control the water temperature in the water tank of the ice wrapping machine between 0-10C, users need to provide crushed ice. Digital display of water temperature and mesh speed of the ice wrapping machine

Secondary freezing machine (single screw re freezing machine can also be selected)

The secondary freezing machine is a small mesh belt tunnel freezer mainly used for freezing the surface of cooked shrimp wrapped in ice, and quickly cooling and drying the shrimp surface