Peeling Styles

1. Tail-on Round
PEELED AND DEVEINED
Tail flippers and adjacent shell segment left on

2. Tail-on Round
PEELED, NOT DEVEINED
Tail flippers and adjacent shell segment left on, the back of the shrimp
untouched.

Tail-on Butterfly
PEELED AND DEVEINED
Tail flippers and adjacent shell segment left on.

Tail-on Gradual Cut

PEELED AND DEVEINED
Tail flippers and adjacent shell segment left on.

Tail-on Western Style

PEELED AND DEVEINED
Tail flippers and adjacent shell segment left on.

E-Z Peel Style

Shell split and deveined not peeled, the tail segment is not cut

Peeled & Deveined

ROUND COMPLETELY PEELED
All the shell and vein removed, left round.
 Peeled & Deveined
SPLIT COMPLETELY PEELED
All the shell and vein removed, split

BENEFIT

Peel shrimp FASTER

Many times faster than hand peeling, a single Jonsson machine can peel up to 6,000
shrimp per hour. Thats 100 shrimp per minute!
Faster peeling means shrimp move to additional processing quickly with less
possibility of time and temperature abuse.
Lead time for producing finished product is reduced, therefore allowing quicker
response to customer demand.

Peel shrimp BETTER

Enjoy having a more uniform, better looking end product. Because each shrimp is cut
to the exact same depth, size variations are not a factor.
Enjoy having a cleaner product. Because less handling of product is necessary, the
risk of contamination is reduced. Lower bacteria counts mean a better quality
product.
Because there is less damage than typical of hand peeled product, your shrimp will
be more valuable.

Peel shrimp CHEAPER

Jonsson systems peel more shrimp in less space than any other method, which may
eliminate the need for plant expansion.
Jonsson systems provide a high yield of both perfectly peeled shrimp and product
weight.
Jonsson systems are easy to operate.
Because equipment costs are constant, extending the workweek or adding shifts may
offer additional savings.
 Peel SMARTER
Low investment with high returns make Jonsson systems cost effective even where
labor costs are low and capital costs are high.
As labor supply is unpredictable, costs are likely to increase and conversely, as
equipment costs are retired, fixed costs decrease. By mechanizing your peeling
operation with a Jonsson system, you can turn volatile production costs into
predictable, stable and decreasing total costs.
The sooner you install a money saving Jonsson system, the sooner you will realize
savings and maximize profits.

Peel any STYLE

Jonsson systems peel and devein many styles of shrimp leaving the tail on, such as
round, butterfly split, and western style.
Jonsson systems will peel tail-on round style without removing the vein too.
Jonsson systems will also completely peel and devein, without leaving the tail
segment on.

Peel any KIND

Jonsson systems peel any kind of raw, fresh or previously frozen shrimp;
all warm water species, pond raised or wild,
freshwater or ocean, and providing superior results every time.
If you can peel shrimp by hand, you can peel them faster and better using a Jonsson
system.

Peel any SIZE

Jonsson systems peel shrimp as large as 10 count headless, thats 10 per pound, and
as small as 71/90 count.
Depending on the style being processed, no machine adjustment may be required for
peeling different size shrimp.

Peel any QUANTITY

Jonsson systems are ideal for peeling any quantity of shrimp.
 If your staff spends 12 hours a week peeling by hand, a Jonsson machine may save
you money.
If you peel thousands of pounds an hour, Jonsson systems are the only systems
capable of peeling different styles and providing the greatest yield.
Modular design permits easy, economical expansion as needs grow.

For Peeling Larger Quantities System

Configuration Selection
In addition to the model Jonsson peeler, a system includes platforms,
stairs, and peeled shrimp inspection conveyors. Selection of the best
system for you depends on these considerations:

Jonsson model selected for the styles to be peeled,

Relative cost of labor and water at your facility,
The size and shape of the space available, and
What peeling capacity you want.
Jonsson systems are:

Modular, and therefore easy to expand, rearrange.

All stainless steel with non slip, self draining fiberglass treads and decking, meet
OSHA standards
Based on years of experience
Designed for the best use of Jonsson models for both operation and maintenance
 Permit the most efficient use of peeled shrimp inspection labor.

This is a 6 unit water conservation system in use

Jonsson peeled shrimp inspection conveyors use water from the peelers to
provide water fed troughs for cleaning fingers after handwork. Water is then
discharged to drains under the peelers.
Value Systems
A Jonsson Value System delivers shrimp from a pair of peeling stations to
a single inspection conveyor. It is called value because equipment costs
are less than a Water Conservation System and it may use less inspection
labor.

Considerations
Combines most of the advantages of original and water conservation systems.
Best control over machine and operator performance because the output of both
machines can be compared side by side, continuously.
One inspector may be able to handle output from 2 machines depending on the style
being peeled and condition of shrimp.
 Expansion must be in pairs.
No limit to the number of stations in a line.
Water Consumption Average water use for each unit is: 35 gph at 30 psi
and 41 gph at 40 psi. or 0.13 m3 at 2 bar and 0.16 m3 at 3 bar.
Recommendation Jonsson Value Systems are well suited for model 61,
60, and 65 systems and are well suited for double row arrangements. They
are often the best choice for installations with 2, 4 or more units.
 Water Conservation Systems
Peeled shrimp are discharged onto an inspection conveyor using only the
water from the peeling station. No additional water is used.

Considerations
Lowest water use.
Easiest system to expand economically.
Excellent control over machine and operator performance.
Requires two people per station.
Systems can have any number of stations in a line.
Recommendation This configuration is ideal for Models 60, 61 and 65
systems, especially for tail-on processing. Particularly well suited for
double-row systems.
 Original Systems
Shrimp from several machines are collected by a flume that delivers them
to an inspection conveyor.

Considerations
No control over individual machine, operator performance.
Lower equipment costs for larger systems.
Potentially, more flexible labor use.
Group inspection is less efficient and less effective than individual inspection
systems.
Expansion limited to adding a second row.
Higher water consumption Average water use for each unit is 78 gph at 30 psi and
92 gph at 40 psi. or 0.21 m3 at 2 bar and 0.35 m3 at 3 bar depending on system size.
Recommendation This configuration can be used for Model 64 systems,
with a maximum of 4 machines discharging onto an inspection conveyor or
for a Model 60, 61 system with up to 3 machines in a row. Suitable for a
double row system of 6 or 8 peeling stations. High water use and
combining the output of peelers are important limitations.
 Econo Systems
Shrimp from several machines are discharged directly on a long inspection
conveyor.

Considerations
No control over individual machine, operator performance.
Lower water use than an original system.
Higher equipment costs than an original system.
Potentially, more flexible labor use, but
Group inspection is less efficient and less effective than individual inspection
systems.
Expansion is limited to adding a second row.
Cleaning is more challenging.
Recommendation This configuration can be used for Model 64 systems,
with a maximum of 4 machines discharging onto an inspection conveyor.
Suitable for a double row system of 6 or 8 peeling stations. Difficulty of
cleaning and combining the output of peelers are important limitations.
 Integrated Systems
Several system designs can become integrated systems for a continuous
product flow. Simply add platform access stairs, a peeled shrimp collection
conveyor and a shell discharge collection conveyor.

Considerations
More automation can provide additional labor savings.
Require somewhat more floor space.
Higher equipment costs.
Difficult to expand, but easy to replicate.
Suitable for single or double row Water Conservation, Integrated Systems, and Value
Integrated Systems.
Recommendation These systems are ideal for larger installations that
need a greater degree of automation to move peeled shrimp to further
processing/cooking/packaging/freezing stages.
 System Capacity Planning
For System Capacity Planning

Contact the experts at Gregor Jonsson Inc. for help in selecting both the
system arrangement options best for your needs and to determine the size
system for your capacity needs. There is no one with more experience,
anywhere. We really can help.

Electric Power Consumption

Maximum power draw of each conveyor motor depends on the supply

available

0.28 amps at 230 volt, single phase, 60 Hertz

0.3 amps at 220 volts, single phase, 50 Hertz

PEEL SHRIMP Any Style

Now, peel:

more styles,
with greater uniformity,
 with less labor,
with less cost, and
have a better looking product
all at the same time using a Jonsson shrimp peeling system.

Today, Jonsson systems can peel more styles than ever before and with
uniformity and precision not possible to achieve when peeling shrimp by
hand
or any other method. So, whether you spend just a few hours a day peeling
shrimp or you peel thousands of pounds an hour, we have a system perfect
for you.
SEE ALL THE PEELING STYLES POSSIBLE

How the Jonsson System

Works
The key to top quality is individual shrimp processing. Jonsson machines
automatically adjust to each shrimp, gently peeling and deveining it in the
style selected. Shrimp are placed in a plastic tray. The rest is automatic.
Briefly, here is how the peeling process works.

a clamp grabs a shrimp,

the shell is cut and vein removed,
pins pull the shrimp from the shell,
peeled shrimp are deposited in one location, and
clean shell is then discharged elsewhere
Since the machine adjusts to every individual shrimp, size differences are
not a factor. Peel raw headless shrimp from as large as 10 count (10
shrimp per pound) to as small as 71/90 count. Peel any kind all warm
water shrimp, wild or pond raised, fresh or thawed. Now enjoy a higher
yield of better looking shrimp, with higher quality and a more profitable
product with a Jonsson system.