With standard systems, peeled shrimp and shells drop from each peeling station onto stainless steel flumes. Each type offers advantages to meet individual customer requirements and local economic conditions. Jonsson peelers are available as standard systems or water conservation systems. Sample machine productivity is shown in Table 1. The slower speeds are recommended for tail-on processing. At maximum productivity, the two peeling station models operate at uniform rates of 5,000 or 6,000 shrimp per hour, or 4,000 or 5,000 shrimp per hour. The company claims its systems can peel shrimp up to 10 times faster than hand peeling. Workers place shrimp manually in the trays, and the rest of the process is automatic.
The peeling machines automatically adjust to each shrimp, peeling and deveining it in the style selected. “The key to maintaining product quality is individual processing.” “If it can be peeled by hand, we can peel it by machine,” Heurich said. They can process shrimp tail-on round, butterfly split, western style, EZ-peel, or completely peeled and deveined, removing the tail. Gregor Jonsson systems can handle any species of wild or pond-raised warm-water shrimp from 10 to 90 count. Located in Highland Park, Illinois, USA, Gregor Jonsson has been manufacturing and marketing automatic shrimp-peeling systems in the United States and around the world more than 50 years. “The fewer hands touching the shrimp, the cleaner it will be,” said Frank Heurich, president of Gregor Jonsson, Inc., the world’s only major manufacturer of individual shrimp-peeling systems.“The faster it is processed, the less time and temperature abuse results.” Individual machine peelingĪs labor costs increase and concerns for consistent quality and food safety grow, some shrimp farmers and processors are turning to individual machine-peeling systems. In addition, because of the human handling involved, the potential for contamination always exists. Quality can vary greatly, depending upon the skill of the individual peeler. Workers in hair nets, gloves, mouth masks, protective smocks, and rubber boots walk through foot-dip solutions on their way to stainless-steel tables and conveyors at enclosed, temperature-controlled work stations in relatively modern buildings.ĭepending upon shrimp size, accomplished hand peelers can average 6 to 12 shell removals per minute.
Commercial shrimp peeler deveiner plus#
Hand peelingīecause of a lack of start-up capital, plus an abundant supply of cheap labor, shrimp farmers in developing countries often choose to peel by hand.ĭue to increasing concerns about quality and compliance with HACCP norms, the technology of hand peeling has improved.
Commercial shrimp peeler deveiner manual#
Although small manual machines that cut shells to facilitate peeling, but do not fully peel, are available, their use is limited. Growers of warm-water shrimp typically apply one of two major methods to remove the shells from their shrimp: hand peeling or automated machine peeling. The peeling process can have a significant effect on the quality, and therefore value, of the end product.
More and more are peeling, deveining, cooking, and packaging greater percentages of their product.įor those operations wishing to add value, one of the first decisions to be faced is the choice of peeling method. Having proved they can farm and deliver significant quantities of raw, shell-on shrimp, farmers in Asia, Latin America and elsewhere are now looking to increase profits by adding value to their shrimp products. New equipment offers alternative to manual processing After manual loading of individual shrimp, machine peelers remove the shells and segregate them from the shrimp.
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