The ability to quickly chill fish to a temperature slightly below 0ºC upon capture and maintain this temperature level in all subsequent operations is extremely important for high quality, fresh seafood. Of all cooling mediums, ice slurry, which is a mixture of ice crystals and brine, is widely accepted as the most effective for fish chilling and preservation.
The acceptance of ice slurry in the fishing industry can be justified by its effectiveness in the storing of fish in holding rooms, chilling fish before entering filleting machines, thawing fish, instant chilling of cooked crab, chilling landed fish before transporting to processing plant, chilling of seafood such as tuna or shrimp on-board vessels to ensure top quality, and maturing shrimp for 16 to 24 hours.
The machine comes complete with:
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