TUNA VACUUM
COOKER
The Gaictech Vacuum Tuna Cooker is designed to optimise the cooking process for all types of tuna, increasing the finished quality of the product while ensuring strict control of the thermal gradient and conserving optimal humidity to facilitate product cleaning. It combines cooking (including prior defrosting if necessary), shock cooling and complete cooling in the one machine. It is also able to collect fats released during the cooking process.
Do you need more info?
Call us on the phone +34 986 44 29 04
Write to us at info@gaictech.com
- Fully automatic cycle.
- Option to cook by time or temperature in bone.
- Process control by the latest generation of PLC and exclusive programming for tuna cooking processes.
- Fish temperature control by thermocouple probes.
- Control of the fish moisture, at all times.
- Possibility of thawing the fish under totally controlled parameters.
- Oxidation of the fish is completely avoid due to the vacuuming process (oxygen has been previously removed).
- One or two doors, operated by pneumatic hydraulic cylinders.
- Internal drag chain for trolleys.
- Dimensions adapted to meet the client’s needs.
- Possibility of adaptation to the client´s trolleys.
- Possibility of cooking without vacuum.
- Option to remote support by accessing a PC via Ethernet.
- Made of stainless steel AISI 304 L.
YOU SET THE PARAMETERS,
WE DEVELOP
We know that our clients are the ones who best understand their business, which is why we develop our products according to their needs. We have our own highly qualified technical team capable of addressing any demand from our clients.
Avoids oxidation
The tuna retains its natural colour, with no darkening or superficial burning.
Increased yield
Avoids product wastage of oxidated meat.
Saves energy and reduces costs
The product is cooked at a lower temperature (80°C instead of 100°C), reducing energy consumption. The Venturi vacuum ejector is more cost-effective and sustainable.
Avoids oxidation
The tuna retains its natural colour, with no darkening or superficial burning.
Increased yield
Avoids product wastage of oxidated meat.
More efficient process
It combines cooking, shock cooling and complete cooling in the one machine.
Increased product quality
Optimal texture and moisture content of the tuna is preserved.
Fat collection
Collect oils and fats released during the cooking process for resale or use in fish oil and flour production.
Saves energy and reduces costs
The product is cooked at a lower temperature (80°C instead of 100°C), reducing energy consumption. The Venturi vacuum ejector is more cost-effective and sustainable.
More efficient process
It combines cooking, shock cooling and complete cooling in the one machine.
Increased product quality
Optimal texture and moisture content of the tuna is preserved.
Fat collection
Collect oils and fats released during the cooking process for resale or use in fish oil and flour production.
Less environmental impact
Reduced water and energy consumption when compared to blanchers and traditional cooking systems.
Versatility
Vacuum cooking setting can be turned on or off and tuna defrosting is fully controllable.
Less environmental impact
Reduced water and energy consumption when compared to blanchers and traditional cooking systems.
Versatility
Vacuum cooking setting can be turned on or off and tuna defrosting is fully controllable.
- Ideal for large-scale production lines due to its size and efficiency.
- An efficient choice for any sized species.
- Controlled shock cooling: Cold water is flushed through to immediately stop the cooking process, thereby avoiding moisture loss and improving yield.
- Controlled cooling inside the machine reduces the temperature of the product prior to moving to the cleaning room.
DO YOU NEED MORE INFO?
If you need more information or have any questions, do not hesitate to contact us.
