Which stage needs cooling?
Identify whether the application is harvesting, receiving, temporary holding or an intermediate processing stage. Record the product condition at that point and the next operation. This is more useful for selecting equipment than a general daily production target.
What should a pilot compare?
- Starting product condition and temperature.
- Batch loading, ice fraction and contact time.
- Temperature measured at an agreed sampling point.
- Handling, water and cleaning procedures.
- Quality criteria agreed with the processing team.
Does slurry ice replace hygiene controls?
No. Evaluate process water suitability, cleanable contact surfaces, drainage, separation of batches and cleaning procedures as part of the plant’s existing controls. Do not infer food safety or product quality from a visual demonstration alone.
How should I plan production peaks?
Describe the largest batch and time between batches. Generation can be reviewed alongside usable slurry storage, mixing and the distribution system. Ask for an output basis that specifies ice concentration and operating conditions.
Prepare an equipment discussion
Send the shrimp species, handling stage, batch schedule, temperatures and utility details. Discuss the process with Roy and review the GTM equipment range.