What is the primary benefit of using a steam deglazer over other methods?

Steam deglazing offers a rapid and uniform removal of ice glaze, minimising product damage and ensuring consistent product weight and temperature without excessive thawing.

Can this unit be used for products other than fish?

While primarily used for fish, a steam deglazer can be suitable for other frozen seafood or poultry products that require precise ice glaze removal. Buyers should confirm suitability with the seller.

What kind of steam supply is needed?

A dedicated industrial steam boiler is typically required to provide the necessary volume and pressure of steam for continuous operation. The unit itself does not generate steam.

How is the deglazed water managed?

The melted ice and condensate are typically collected in a drip tray beneath the conveyor and drained away, often requiring connection to a wastewater system.

Is this unit suitable for continuous operation?

Yes, steam deglazers of this design are typically built for continuous, industrial-scale operation within a processing line, subject to adequate steam and power supply.

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Verified seller

Steam Deglazer

Name: Steam Deglazer
SKU: steam-deglazer-9554290c
Availability: InStock

Price: Contact seller for price

Steam deglazer with 88cm belt width and 2.6m long chamber. Requires steam supply. CE Marked. Mounted on wheels with 2 inspection hatches.

North East Lincolnshire, United Kingdom

5,948 km away

Model Number

STDEG/34/HYD

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Used for removing ice glaze from frozen seafood products, particularly fish fillets and portions, prior to further processing or packaging.
Applicable in fish processing plants and cold storage facilities to prepare products for thawing, cutting, or marinating.
Can be integrated into automated processing lines to ensure consistent product temperature and weight before downstream operations.

Typical Specifications

Typical throughput: Throughput for this class of equipment typically ranges from 500 kg/hr to several tonnes per hour, depending on product type and belt speed.
Power supply: This unit requires an external steam supply; electrical power is typically needed for the conveyor motor and control panel, commonly 400V, 3-phase.
Footprint: For a unit with an 88cm belt width and 2.6m chamber, the overall length including infeed/outfeed sections is commonly around 3-4 metres.
Construction material: Units of this type are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.
Steam requirements: Typically requires a continuous supply of low-pressure steam, with pressures commonly in the range of 1-3 bar.
Maintenance access: Inspection hatches, as mentioned, are commonly found for ease of cleaning and maintenance within the deglazing chamber.
Certifications: CE marking indicates compliance with EU health, safety, and environmental protection standards.

Frequently Asked Questions

Steam deglazing offers a rapid and uniform removal of ice glaze, minimising product damage and ensuring consistent product weight and temperature without excessive thawing.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.