A Mexican seafood processing company recently installed our 500kg/h industrial blast freezer to boost shrimp export capacity to North American markets. This continuous freezing system replaced older batch freezers, improving product quality, throughput, and operational efficiency for shrimp production.
The client operates a shrimp processing facility in a coastal industrial zone of Latin America. Their main products are whole whiteleg shrimp and peeled shrimp kernels. Most output goes to wholesale and retail seafood buyers in North America. Before the upgrade, the factory primarily used traditional batch-freezing equipment. This process required frequent manual handling and limited daily production capacity. With rising export orders, the plant needed faster, more consistent freezing.
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Challenges With Traditional Seafood Freezing Equipment
The existing freezing method created several challenges:
Limited production efficiency during busy seasons.
Uneven freezing results between different batches.
Higher manual operation requirements.
Difficulty maintaining stable performance during hot weather.
The engineering team designed a custom 500kg/h mesh belt tunnel freezer with features tailored for shrimp processing:
Food-Grade Stainless Steel Design: SUS304 stainless steel mesh belt and chains. Easy to clean with high-pressure water guns, meeting seafood standards.
Stable Low-Temperature Operation: Tunnel temperature maintained at -35°C to -40°C. Minimizes moisture loss and preserves natural shrimp texture and gloss.
High-Density Insulation: 150mm thick polyurethane (PU) sandwich panels with stainless steel cladding. Lowers energy consumption during peak production periods.
International Power & Smart Controls: Electrical system adapted to local industrial power. PLC and touchscreen interface with real-time display.
500kg/h steady throughput for continuous shrimp freezing.
-18°C final shrimp temperature for consistent frozen quality.
24-hour continuous production to cut peak downtime.
Conveyor design slashes manual handling by around 30%.
Reduced product adhesion for better look and packaging speed.
“El nuevo túnel de congelación continua ha transformado nuestra línea de camarones. Ahora congelamos más rápido, con mejor calidad y menos paradas. Nuestro equipo está muy satisfecho.“
“The new continuous freezing tunnel has transformed our shrimp line. We now freeze faster, with better quality and fewer stoppages. Our team is very satisfied.“
— Plant Manager, Seafood Processing Plant
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