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surface of the product often becomes overcooked. About 15-to-20 years ago, we developed a method that combines steam and air in a wet-air system, allowing us to cook at temperatures below 100 degrees Celsius and even replicate sous vide cooking. The advantage of this technology is that it prevents the outer layers from overcooking while ensuring the inside reaches the desired temperature. We are continually refining our cooker to achieve a scalable design, making it better with each iteration. At this point, our CoolSteam is the only obvious and viable option for cooking shrimp at scale. Today, the individually quick frozen( IQF) cooked products found at Costco, Whole Foods, or Walmart are mostly cooked using our CoolSteam system. This technology has truly connected us to global markets,” he enlightens.
Strategic solutions
Laitram’ s unique technologies have empowered it to diversify beyond the
Serving the Southeastern USA with quality Motor Control, Automation, and Power Distribution products
Find out more:
( 225) 236-0930 John. ledger @ southerncontrols. com southerncontrols. com
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