Cooling and freezing fish
Our company specializes in providing effective and innovative solutions for various sectors of the food industry.
We offer a full range of solutions for intensive cooling and shock freezing of fish:
Equipment for shock freezing of fish
When choosing fish freezing equipment, it is important to consider all aspects of the different types of shock freezing, the types of fish shock freezing solutions can correspond to different processes for your production. The method of freezing significantly affects the quality of the produced product.
We offer all types of shock freezing equipment on environmentally friendly CO₂ refrigerant. These systems provide significant energy savings, in some cases achieving a 25-40% reduction in energy consumption.
Intensive cooling chambers
Chambers and tunnels of shock freezing
Chambers are designed for shock freezing of product on racks or carts brought into the chamber. The camera can be standard or pass-through – in the form of a tunnel, with a separate entrance and exit for loading and unloading the product.
The freezing process is carried out at a low temperature of -35 ° C for a very short time, from 15 to 90 minutes. Freezing time depends on the temperature in the chamber, as well as on the type of product and its volume.
Spiral shock freezing machines are a conveyor made in the form of a spiral, this solution makes the shock freezing line as compact as possible, which will significantly save space in your production. A shock freeze spiral conveyor can be installed at any stage of your fish processing line.
These devices are divided into 2 types – horizontal and vertical tile makers of shock freezing.
A horizontal tile freezer usually freezes products much faster than a vertical one, loading and unloading processes of fish and seafood in a horizontal shocker can be automated.
A vertical tile freezer is more compact than a horizontal one, the process of loading and unloading the product here is done manually, the product is placed in trays, which are then loaded into the tile freezer between its plates.
Tile shock freezing apparatus has found its application both in fish processing enterprises and on fishing vessels for quick freezing of large quantities of fish.
AEF shock freezing acoustic chamber
This is an innovative technology of careful freezing. This technology consists in the effect of sound waves on the product during the entire freezing process. Sound waves do not allow ice crystals to grow in the product, which prevents tissue tearing, such a product after defrosting almost does not lose mass and retains its original appearance and properties.
Acoustic freezing technology can be used both in shock freezing chambers and in quick freezing tile (plate) devices.
Fish glazing equipment is designed to ensure long-term storage of frozen fish, glazing creates a thin ice shell on the surface of the raw material, which prevents the process of weathering, drying and oxidation of fat. Chilled fish is glazed with fresh water at a low temperature.
Ice generators for storage and cooling
Ice is used at all stages of the fish and seafood processing chain – starting from catching fish, transportation and ending at the stages of fish processing. We highlight several of the most common options for fish processing:
- Ice generators of flake ice. These ice makers produce flake ice that has the lowest temperature of all types of edible ice (-6 to -12 °C).
- Ice generators of granulated ice. The ice maker produces pellets up to 10 mm in size, the ice temperature is about -0.5 °C. Such ice does not stick together and provides food products with the required level of cooling, and the absence of sharp edges allows products to be placed on such ice without the risk of damaging them.
Freezing in boiling refrigerants
An example of this method is the spraying of liquid nitrogen in special units. This type of freezing equipment produces very high quality products, but this method is currently not economically viable.