Product List
CMP manufactures batch cookers to process various shellfish products including lobster and crab. The unit features a direct steam pipe located at the bottom of the cooker for heating of the water or brine. A simple lifting mechanism raises and lowers the product in a custom carrier into the cooker.
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CMP manufactures continuous batch cookers to process various shellfish products including lobster and crab and to pasteurize various plastic packaged food items like rice, chickpeas, and other products. The unit features a direct steam pipe located along the bottom of the cooker for heating of the water or brine. A bottom chain moves the product forward automatically to control cooking cycle.
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CMP manufactures a continuous water bath cooker to process various shellfish products. The unit features a direct steam pipe located along the bottom of the cooker for heating of the water or brine. A metal belt conveyor moves the product forward automatically to control cooking cycle time.
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CMP manufactures a Sous Vide batch cooking system to process various meat products sealed in bags. The unit features a direct steam injection heating system, process cooling loop, and hot and cold storage tanks used to conserve energy requirements. Several units can be installed side by side to meet production needs.
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The CMP Continuous Flow High Pressure Steam Processor is ideal for processing a wide variety of products at a continuous production rate in steam pressure from a range of 5 to 95 psig. The unique patented design allows for continuous product flow through the processor
while maintaining constant steam pressure in the main chamber making it the most
efficient high-pressure steam processor on the market.
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while maintaining constant steam pressure in the main chamber making it the most
efficient high-pressure steam processor on the market.
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CMP manufactures an atmospheric steam cooker to process various shellfish products including lobster, crab, and mussels. The unit features a continuous belt to carry product through an enclosed pre-heat zone and primary cooking zone where atmospheric steam is used to cook the product.
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