Sort-Rite International products

Product enters the system from the wash tank where the flow and amount of product is controlled with the wash tank volume control. At the first stage of the process are cutting stations, where the product is deposited into the shrimp cutter, cutting the shell on the back of the shrimp. It is imperative that the product is kept firm and chilled having a uniformity of 1.2 or lower to achieve a continuous perfect cut (only achieved with a sort-rite grading machine). Depth of the cut is manual adjustable and depends on type of product required.

The sort-rite series iba brine freezing systems are engineered and designed based on our many years of experience in shrimp freezing technology to achieve the highest possible product yield in the market. It is the most efficient and flexible system for freezing shrimp , engineered for ease of maintenance and sanitation. The sort-rite brine freezing system consists of 3 operating sections: - a brine section where products are quick frozen down to - 9°c reducing product yield loss. - a dripping section allowing excess brine to drip off the products body. - an air blast section where product freezing is completed down to -18°c/ -20°c by a dual air flow system reducing product yield loss.

The Sort-Rite Steam Cookers feature two(2) optional designs for bulk or tray cooking. The bulk cooker is equipped with a blue polypropelene modular high temp. Conveyor belt, where the tray cooker has a tray support and driven by a ss chain. The tray cooker can either be used for layer cooking or tray bulk cooking. A rigid design featuring a double walled cook chamber, where the inner wall is manufactured from type 316l stainless steel and the outer wall from type 304l stainless steel.