Steam Cooking Solution – Advancing Shrimp Processing Efficiency

Industrial Steam Cooker for Shrimp Processing – Phan Bach Technology Series.

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1. Steam Cooking Solution Shrimp Processing Efficiency

In shrimp processing, the cooking stage directly affects the color, texture, and sensory value of the final product. An ideal cooked shrimp should have a bright pink color, firm texture, and natural sweetness — the hallmarks required by demanding export markets such as Japan, the EU, and the U.S. 

Many factories still rely on hot water tanks or traditional heat chambers, which have long been standard in seafood processing. However, as production demands move toward better consistency, energy efficiency, and automation, more processors are turning to Steam Cooking — a modern solution that ensures uniform heating, shorter cooking times, and reduced yield loss. 

2. How Steam Cooking Works 

Steam Cooking uses saturated steam as a direct heat transfer medium to cook products quickly and evenly — a crucial step before IQF freezing to ensure ideal texture and color.

This technology offers several advantages:

• Faster, more uniform cooking through complete steam contact

• Lower yield loss, as products are not immersed in boiling water

• Better color and texture retention by minimizing oxidation

• Moist, juicy texture maintained even after IQF freezing

For shrimp, steam cooking also helps deactivate melanosis-causing enzymes, resulting in a bright, stable pink-orange color — a key quality indicator for export markets.

Steam Cooker during installation and fine-tuning at a shrimp processing plant in India.

3. Continuous Cooking and Chilling – The Modern Standard 

Modern seafood factories increasingly adopt continuous steam cooking and chilling systems that integrate cooking and cooling into one automated process. This approach allows: 

• Continuous product flow through cooking and chilling zones; 

• Reduced manual handling, minimizing labor and cross-contamination risks; 

• Consistent temperature control across the line; 

• Full compliance with HACCP and EU food safety standards. 

After cooking, shrimp can be immediately chilled and transferred to the IQF freezer, reducing downtime and maintaining optimal product quality throughout the process. 

4. Energy Optimization with Steam Recirculation 

Energy cost is a critical factor in food processing. To maximize efficiency, modern steam cookers are equipped with Steam Recirculation Systems — an energy-saving design that recycles steam back to the boiler system. 

Instead of venting out used steam, the system collects, filters, and reuses it, injecting fresh steam only when the temperature drops below the set point. This results in: 

• Reduced boiler consumption, 

• Stable chamber temperature, 

• Lower operational cost, and 

• More sustainable energy use. 

5. Steam Cooker by Phan Bach – Engineered for Shrimp Processing 

Based on years of experience working with seafood factories, Phan Bach Refrigeration Technology JSC developed the Industrial Steam Cooker – JetCool Series, a continuous steam-cooking system designed specifically for shrimp IQF production lines. 

🔹 Technical Highlights 

Model	Capacity (kg/h)	Temperature	Cooking Time	Chambers
PBT  SC500	500	70–99°C	2–6 minutes	3
PBT SC750	750	70–99°C	2–6 minutes	3–4
PBT SC1000	1000	70–99°C	2–6 minutes	4

Phan Bach Technology Steam Cooker – Key specifications

🔹 Key Features Steam

• Flipping Technology for even cooking on both sides; 

• Steam Recirculation System for lower energy usage; 

• 304/316 stainless steel frame and components – easy to clean and durable; 

• HMI touch control with recipe storage and precise temperature settings; 

• Integrated chilling zone, ready for IQF connection; 

• Modular design, customizable for any factory layout. 

This design helps create a fully automated “Cook–Chill–Freeze” line, ensuring smooth product transfer and superior hygiene control. 

Learn more about Phan Bach’s Steam Cooker specifications and configuration options on our product page.

6. Proven Benefits for Shrimp Processors 

Factories adopting the Phan Bach’s Steam Cooker have achieved: 

• 3–5% reduction in yield loss, 

• 20–30% energy savings on boiler consumption, 

• Improved color uniformity and product texture, 

• Higher throughput and stable operation across shifts. 

Cooked shrimp exiting the Steam Cooker — evenly heated with bright color and firm texture, ready for chilling and IQF freezing.

7. Conclusion 

Steam Cooking technology delivers measurable improvements in product quality, production efficiency, and sustainability for seafood processors. With over 15 years of expertise in industrial refrigeration and food processing systems, Phan Bach proudly provides the Industrial Steam Cooker — a reliable, energy-efficient solution tailored for the needs of Vietnamese and Southeast Asian shrimp processors. 

📞 Contact Phan Bach Refrigeration Technology JSC

🌐 www.phanbach.vn | ✉️ phan@phanbach.com | ☎️ (+84) 932 010 922 

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