Our Packaging Plant 
The Pénéide de Ouano Packing Plant is 30,200 sq feet of working spacing and built on a 4 acre lot.
This Facility has a processing capacity of 1,500 kg (3,300 lbs) per hour.
It's integrated cold storage capacity is 300 metric tons (662,000.0 lbs) at minus 25° C (minus 13° F).
During transportation to the Packing Plant, the temperature of the shrimp stays at or below 2°C (35°F).
Upon arrival, the prawns are washed and sorted. They are then placed in a stainless steel mold and weighed (4kg net weight).
The molds are immersed for an initial freezing in a brine solution at minus 22°C.
Once Individually Quick Frozen (iQF), at minus 16°C, the prawns are dipped (less than 10 sec) in a bath of filtered water for
glazing with a brief equalizing period before entering the freezing tunnel.
Our Packaging Plant
Sorting
Weighing
Stacked Molds in Brine Solution
Molds Exiting Glazing Bath
Entering Freezing Tunnel
Our Freezing Tunnel is kept at minus 36°C. The Prawns' core temperature is minus 24°C upon exiting the tunnel.
Finally, the prawns are removed from the mold, packaged, and stored at minus 25°C. The entire freezing process takes less than an hour.
Keeping the prawn whole, the quick freezing, and the glazing process seal in the natural flavors and preserves the freshness of the shrimp as if it just came out of the pond.
Quality Control for Worldwide Export: FDA/FFRM Number: 18199218394
European Agreement: EA-13-54
Quality Control for Worldwide Export: FDA/FFRM Number: 18199218394
European Agreement: EA-13-54
