Designed for the automatic cooking of tuna and programmed with a vacuum cooling system by means of internal and external showers and a pump, the ‘Fishvac’ offers several advantages when compared with many other cookers available to processors, according to canning machinery manufacturer Fishbam.
The Spanish company said Fishvac’s benefits include: avoiding the burn and oxidation of fish; improved colour and presentation; uniform cooking and better yield of product; better liquid and protein retention; lower process completion time; optimum moisture percentage; and a suitable temperature for handling the fish afterwards.
It also reduces unnecessary manual work on cleaning and peeling tables, said Fishbam.
Fishvac’s cycle consists of nine different phases, including the preheating, heating and cooling system.
The cooking process is automatically controlled by a microprocessor with a capacity of 100 different programmes, while the cooking temperature is controlled by both fishbone sensors and PT-100 sensors that monitor the temperature of the cooking environment.
The loading and unloading of baskets is conducted automatically by conveyor chain.
Fishvac is available in sizes built to handle from six to 13 trolleys at a time.
Other tuna cooking systems from Fishbam, include a brine immersion system, as well as a canned fish continuous cooker with a drying system called ‘Flashcook’, which cooks by direct steam.
Fishbam said advantages of the Flashcook machine include “no fish rusting”, which it said yields a better final look and taste.
