When NIMPL (North Island Mussel Processing Ltd) in New Zealand’s North Island were to expand their production of Greenshell Mussels, it was a specific request of the company to be in the lead technologically, both out of consideration for the economy and with a view to process techniques/bacteriology.
Steve Wells, General Manager of NIMPL, was convinced that the heat recovery principle of the Cabinplant blancher could be used for cooking Greenshell Mussels, thus, the first contact to Cabinplant was established.
Through joint efforts Cabinplant and NIMPL worked out a solution that corresponded to the specifications drawn up.
In 2008 NIMPL ordered a pre-cooker and an integrated cooker/cooler. Throughout the entire design/construction phase the design was continuously adapted in order to meet NIMPL's requirements. Thus, NIMPL received a tailor-made solution which fitted exactly to the wishes and requirements laid down.
After the FAT test (Factory Acceptance Test) in Denmark the equipment was shipped to New Zealand.
The plant consists of a pre-cooker and a combined cooker/cooler.
- Capacity: 6,500kg/hour
- Cooking temperature: Adjustable, dependent on product size
- Cooling temperature: ~10-12°C
The combined cooker/cooler offers:
- Higher yield
- Improved product quality
- Gentle handling of product
- No transition between cooker and cooler
- Gentle spraying during cooking and cooling
- Full control of cooking time
- Energy-saving with heat recovery system using warm cooling water for preheating
- Reduced water consumption
- Easy cleaning access - open design
- Anti-clogging system - continuous filtration prevents clogging of pumps
- Compact design with thick product layer
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