Warm-water shrimp are commonly processed in high volumes and must be graded consistently for retail packs, foodservice orders, and further processing. The line combines soaking, lifting, spray washing, and a second rinse before grading. This staged approach improves cleanliness and keeps shrimp moving continuously, reducing unnecessary product handling and supporting a smoother production rhythm.
The grading section uses paired rollers that rotate away from the center. Gradually changing gaps separate shrimp according to body size: smaller products fall earlier, while larger shrimp continue forward. Gentle rotation limits abrasion and helps retain shell condition, natural shape, and marketable appearance.
Technical Parameters of Standard Shrimp Grading Machine
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Model No. |
KSG-1000 |
Quantity Of Rollers |
8 rollers |
|
Overall Size |
5260mm x 1300mm x 2250mm |
Power |
3.6Kw |
|
Model No. |
KSG-2000 |
Quantity Of Rollers |
12 rollers |
|
Overall Size |
7500mm x 1900mm x 2200mm |
Power |
4.1Kw |
|
The sizing standards for headless "shell-on" shrimp tails are: |
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16–20 count/pound; 21–25 count/pound; 26–30 count/pound 31–35 count/pound; 36–40 count/pound; 41–50 count/pound 51–60 count/pound; 61–70 count/pound; 71–80 count/pound 81–90 count/pound |
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PRODUCT FEATURES
1. Continuous Processing: Integrated washing, lifting, grading, and discharge stages reduce transfer delays and support efficient handling of regular production volumes.
2. Controlled Size Groups: The Warm Water Shrimp Sorting Machine provides repeatable grades that simplify packing plans, product pricing, and order fulfillment.
3. Reduced Product Damage: Opposing rollers move shrimp smoothly and avoid harsh compression, helping protect texture, shells, and overall saleable yield.
4. Multiple Discharge Points: Individual conveyors collect each size category and move it directly toward inspection, weighing, freezing, or packaging operations.
The equipment can process head-on shrimp, headless shrimp, peeled meat, prawns, and other products with comparable shapes and size relationships.
Consistent size groups also improve cooking uniformity, freezing performance, package presentation, and inventory control for processors serving different markets.
For warm-water shrimp processors seeking stable quality and efficient output, the Warm Water Shrimp Sorting Machine combines gentle handling, accurate grading, and practical line integration.
Q&A
Q: What is the production capacity of the machine?
A: Standard models process approximately 500–3,000 kg per hour. Higher-capacity and multi-lane machines can also be customized.
Q: Can the grading size be adjusted?
A: Yes. Operators can change the roller gaps to produce different shrimp size ranges according to customer or packaging requirements.
Q: Why is machine grading better than manual sorting?
A: Automated grading reduces labor costs and human error while improving production speed, sizing consistency, and processing efficiency.
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