Fish defrosting lines
Designed for controlled defrosting of frozen fish, cephalopods or crustaceans by immersion in sea or fresh water at a given temperature. Process conditions: temperature, water recirculation rate, and air bubbling are selected and controlled to preserve the quality of the fish, preventing both protein denaturation due to excessive water temperature and product weight loss due to excessive mixing. Thus, the organoleptic characteristics of the product are preserved.
Principle of fish defrosting line
- Blocks or pieces of frozen product are placed in the defroster tank and thawed for a certain period of time, which will depend on the size of the product pieces, as well as the size and weight of the frozen block.
- The equipment is equipped with agitators with propellers to recirculate the water and homogenize its temperature, as well as an air blower to mix the product so that all pieces are defrosted gradually and in the same way.
- Frozen fish floats, but when thawed, its density changes and it sinks to the bottom of the tank. The movement of the water carries it to the equipment area, where a conveyor is located that pulls the thawed fish out of the tank to continue the processing process.
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