【Scallop Processing・Seafood Processing】 Steamer – Scallop Processing

Steam technology at the climax of hot water processing technology

• Contact Us

The “Micro-Pressure System” that utilizes the thermal conductivity of steam can realize an improvement in quality, and a reduction in labour costs. The low heat source can maximize the thermal efficiency for seafood, vegetables, and other processed foods as well. 

[Features]
・Reduce effluent treatment
・Improve quality uniformly
・Increase throughput and labor savings

[Use cases]
・Steaming: scallop, shrimp, octopus, shellfish, crab and fishcakes