SLAYER

Background:

Traditional crab slaughtering methods are high-risk. With Snorre’s Slaughter system you shift this critical processing to low-risk.
White and brown meat yields are increased, hygiene is improved and
the process is faster. Labour costs are reduced and shelf-life can be
extended. Also, it is by far the most humane way to slaughter crab, as opposed to cooking it to death.

Please note that brown meat yield is increased when the shells are
cooked open versus traditional whole crab cooking. The brown meat
does not dissolve in the boiling water.

Snorre has more than 20 years experience of developing our
technology for raw crab slaughter. In 2002, only 5% of Norwegian
processed crabs were slaughtered raw; by the end of 2005 the figure
was 95%. Ask us to provide you with references.

Benefits:

Snorre’s 3rd generation Slaughter Machine is simple,
effective and affordable.

Its characteristics include:

  • – Capacity up to 1000 crabs/hour
  • – Critical production moved from high-risk to low-risk environment
  • – White meat yield increased
  • – Shorter process
  • – Potential for extended shelf life
  • – Low maintenance and easy to clean

 

Snorre’s Slaughter Machine is suitable for Cancer Pagurus
and other Cancer species. Produced in stainless steel, each machine
requires 4 m2 and can process up to 1500 crabs/hour with 2
operatives. It is modular, so more machines can be added to suit all
levels of production.

Machine connection requirements:

  • – Water supply 5 bar pressure, 40 litres/minute (20 litres/minute per operator)
  • – Three phase 400/230 V power supply