Quick freezing
Glazing line
Clean, sort, freeze and glaze shrimp, fish and seafood with a protective ice layer for frozen storage.
- 500–1,000 kg/hCapacity
- Shrimp, fishMaterials
- GlazedFinished product
Process flow
Cleaning
Wash the incoming seafood.
Inspection
Sort out defects and foreign material.
Freezing
Quick-freeze the product.
Glazing
Apply a controlled ice glaze.
Re-freezing and packing
Set the glaze, then pack.
| Materials | Shrimp, fish and seafood |
|---|---|
| Capacity | 500–1,000 kg/h |
| Finished product | Glazed frozen seafood |
What to prepare
- Seafood type, size and condition
- Glaze percentage requirement
- Freezing temperature and hold time
- Cold storage and export packing
The glazing line cleans and sorts seafood, freezes it, applies a controlled ice glaze and re-freezes to set the coat - protecting quality and controlling net weight.
Engineering and process considerations
- Cleaning and inspection remove defects and foreign material before freezing.
- Freezing before glazing gives the product a stable base for an even coat.
- Glaze percentage is controlled so net weight and protection stay consistent.
- Re-freezing sets the glaze before export packing.
Standard configuration
| Reference capacity | 500–1,000 kg/h |
|---|---|
| Power supply | 380 V / 50 Hz, three phase (60 Hz / 440 V available) |
| Food-contact material | Stainless steel SS304 (SS316 available for high-chloride duty) |
| Control | PLC with touch screen and overload protection |
| Warranty | 12 months on main components |
Compliance and hygienic design
| Food-contact material | SS304 standard; SS316 optional for high-chloride or acid duty |
|---|---|
| Surface finish | Ra ≤ 0.8 µm hygienic finish available on food-contact surfaces |
| Hygienic design | EHEDG / 3-A design principles; cleanability per EN 1672-2 |
| Food-contact compliance | FDA 21 CFR and EU 1935/2004 / 10/2011 declarations available |
| Certification | CE marking and destination-specific certificates on request |
| Food safety support | Design supports HACCP, ISO 22000, FSMA and BRC programs |
Process reference
The ranges below are industry reference values used for initial sizing; final settings are fixed by product trial and the acceptance criteria in the quotation.
| Glaze | Water glaze, typically 6–20% weight |
|---|---|
| Water | Filtration and recirculation with a parabolic filter reference |
| Product | Glazed frozen seafood |
| Control | Belt speed and water temperature controlled |
Line FAQ
Glazing line FAQ
What glaze percentage can it apply?
Which seafood suits the line?
How is the glaze kept even?
How the line is balanced
Define the product basis
Crop, incoming condition and the finished condition you sell fix every downstream stage.
Balance each handoff
Each stage is sized so its output matches the next machine's feed, with no hidden bottleneck.
Fix utilities and layout
Water, drainage, power, heat and operator access are drawn together before the layout is frozen.
Verify on representative material
A product trial confirms washing, cutting, drying or freezing results before shipment.
Acceptance criteria
- Glaze percentage by weight
- Coat evenness after re-freezing
- Core temperature after freezing
- Defect removal before glazing
Selection inputs
- Product and incoming condition
- Target output and operating schedule
- Utilities, water and available footprint
- Finished condition and downstream handoff
Glazing lines protect margin by controlling glaze percentage, so net weight and product protection stay consistent.
Glaze percentage is the main commercial lever: a tighter control band protects net weight and avoids over- or under-glazing claims.