BLUE PLANET FOOD GROUP A/S

CTi’s On-board Steam cooking solution. Speedy. Delicious. Healthy. The CTi Offshore Steam Cooker is a fully automatic PLC-controlled batch cooker for use on factory trawlers. Time of cooking and cooling as well as temperature can be individually adjusted and programmed for multi-set point cooking. Constructed from duplex steel to withstand the harsh environment of salt and heat. A minimum level of maintenance is required.

Designed with Danish simplicity in mind. Fast. Simple. Effective. The CTi Tunnel Freezer represents our most simplistic, low-investment and cost-effective method of IQF cooling and freezing for food production. CTi’s IQF tunnel freezers are easy to operate, easy to clean, and suitable for a wide range of applications. In Danish, Simplicity does not mean standard, it means Refined. At CTi, we utilise a Vertical Airflow freezing method, as we believe that it secures an even airflow distribution, producing a more uniform crust and freeze. Food product is loaded on the conveyor belt and travels into the freezing zone, where high-speed Axial Fans blast air through an evaporator vertically over the top of product surface. Upon exiting the tunnel sections the frozen product releases off the belt smoothly.

Elevate your product to new heights with IQC Steam. Individual Quick Cooking We’ve raised the benchmark in performance. IQC’s uniquely engineered product conveyor inclines to reach the level of maximum steam concentration. Air is blocked from entering the chamber to prevent oxidation. Steam is then evenly circulated above and below the product conveyor, completely enveloping the product, and rapidly transferring heat to the product. Engineered to provide you uniform cooking, fast heating, low energy consumption and higher yield.

The pork equivalent of prime rib, this flavorful cut is from the very center of the loin, the best part of the pig for flavor and tenderness. It has the deepest meaty taste, and the way we custom-cut and tie it makes for a dramatic presentation. Figure on at least one rib per person and don’t cook it past medium or you risk drying it out.