There seems to be some disagreement among some of the engineering companies
with whom we are dealing. We are now firming up the basic parameters of the
Processing Plant (approx 3000 sq mtrs) for our Integrated Shrimp Farm in
Jizan, Saudi Arabia.
We plan to initially process only HOSO and HLSO shrimps in block frozen
packs, with a provision to incorporate an IQF line in the future. We are not
envisaging a cooking line at present.
Could we get your input, based on the existing practices in your
processing plants, on the following critical aspects :
1. What is the Ambient Temperature being maintained in the Processing
Area (There seem to be two options :(a) around 13 deg c (b) around 22 deg c
and we
want to know your practice)
2. Is it advisable to carry out the Pre Processing / Processing /
Value Addition activities in one large Hall OR Divide these activities into
separate compartments, including separate entry points for personnel etc.,
3. Is there any thumb-rule for the capacity of the Cold Store
with respect to the capacity of the Plant ? (eg., how many days storage is
advisable)
3. Is it preferable to have a single refrigeration system to cater to
Freezing, Cold Store and HVAC Systems OR do you recommend separate dedicated
systems for each of these, to have greater flexibility ?
4. Do you recommend packing the shrimps in inner cartons in the
processing area before freezing OR Block Freezing the Shrimps in Trays and
then putting the blocks in the inner cartons in the packing area ?
Hope this is not too much of a bother, thanks for helping us out on this if
you can.
Michael Stirnberg, M.Sc.
Project Director
ARABIAN SHRIMP Company
GSM - KSA : +966 - (0) 500 160 485
GSM - Oman: +968 - 9210 953
e - mail : mstirnberg@devcorpint.com
web - site : www.devcorpint.com
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