Description: The type of cooking and equipment used for precooking tuna has a direct impact on the quality and cost of the product. Minimize yield losses in cleaning through processing that reduce oxidation, and control moisture during cooking will allow for a significant economic differentiation in the production costs linked to the process and in the quality of the final product. Both the nutritional value and the sensory characteristics of the final product are related to the methods and equipment used for the precooking of tuna. In this way, an inadequate or uncontrolled process will produce a decrease in the physicochemical as well as the organoleptic characteristics, negatively affecting the final valuation of the product by the end consumer. The SUMPOT Vacuum Cooker makes the difference. Its advanced design and control system of variables and critical points allows flexibility and optimization of treatment or different species or sizes of fish. It allows to obtain the best result for process as variable and complex as tuna pre-cooking.
Application: 1. Tuna fish 2. Sardine fish 3. Shrimp 4. Crab Main Features as following:
Improved quality: Tuna cooker machines help to cook the tuna to the right temperature, which can improve its taste and texture.
Time-saving: Tuna cooker machines can significantly reduce the amount of time it takes to cook tuna.
Convenience: Tuna cooker machines are very convenient to use. They are designed to be easy to clean and operate, and they can be used in a variety of settings, including homes, restaurants, and even outdoor gatherings.
Energy saving: Tuna cooker machines are generally energy-efficient, which can help to reduce your electricity bill.
Versatility: Tuna cooker machines can be used to cook a variety of other fish as well, including salmon, swordfish, and mackerel.
