2. Commissioning Acceptance Specifications Matrix for Ca Mau IQF Line
The 72-hour continuous load test run record at the Ca Mau export shrimp processing factory was signed by the investor's engineering council and Tan Long with measurement indicators exceeding the design commitment:
| Test Index | Contractual Requirements | Actual Acceptance Measurement Results | Technical Evaluation |
|---|---|---|---|
| Productivity of freezing white-shelled shrimp | 1,000 kg/hour | 1,120 kg/hour | Exceeding 12% of design capacity |
| Centre temperature of product after freezing | ≤ -18°C | -19.5°C to -21.0°C | Meets deep freezing standards for export to the US & Japan |
| NH3 medium evaporation temperature | -40°C | -42°C | Optimal forced liquid recirculation fluid supply system |
| Time the product takes to pass through the chamber | 8 - 15 minutes (adjustable) | 9.5 minutes (with shrimp size 30/40) | Inverter controls smooth conveyor speed |
| Drip Loss | ≤ 1.0% | 0.65% | Maintains the natural succulence and sweetness of shrimp |
| Finished product surface condition | Not sticky, beautiful shine | The individual shrimp are 100% loose and have an even coating of ice | High-pressure fan system forces laminar air flow |
3. Measured Economic Benefits After 6 Months of Commercial Operation
Representative of Ca Mau seafood processing factory shares outstanding values after introducing Tan Long mesh IQF conveyor line into the main production line:
Elevating Export Commercial Value
IQF shrimp products shipped from the factory meet strict standards of supermarket chains in Japan and the United States, helping the export unit price increase by 0.35 USD/kg compared to the traditional block freezing method.
Saving Over 35 Million VND in Monthly Electricity Bills
Thanks to the application of Tan Long stainless steel evaporative condenser and Mycom screw compressor with integrated inverter, electricity consumption per ton of finished product is reduced by up to 18.5% compared to the old contact freezer system.
1. Commissioning, Load Testing & Real-World Parameter Measurements
In the presence of the board of directors and Chief Engineer of Ca Mau factory, strict tests were conducted:
- Freezing airflow temperature: Reaches a stable level of -41.2°C after only 45 minutes of starting the compressor assembly.
- Freezing time of PTO size 26/30 white-leg shrimp: Measured with an infrared heat gun and product center probe thermometer: After exactly 8 minutes and 30 seconds of moving on the mesh tape, the shrimp center temperature reached -19.5°C (exceeding the required standard -18°C).
- Drip Loss: Electronic scales before and after freezing showed a loss of only 0.38%, helping to maintain the natural plumpness of shrimp meat.
- Product surface: The shrimp is straight and beautiful, 100% discrete and not sticky, the surface is shiny thanks to the smooth layer of ice covering it.
