Fresher. Longer.

According to a FAO report, about 35%* of fish and seafood is discarded, lost or wasted through various stages in the supply chain. The majority of this loss (around 27%) happens before seafood reaches consumers. Better food preservation and handling technologies can help make a difference in reducing seafood waste.

Since 1982, Sunwell has been helping seafood companies all around the world optimize their operations by helping them harness the power of DeepChill® for superior preservation performance.

Whether you operate a fishing vessel, aquaculture farm or a processing facility, DeepChill® fits easily into your operation and allows you to maintain the best condition of your seafood at every stage—from harvest to the consumer.

Shrimp
Shrimp
Mussels
Mussels
Crab
Crab
Wild-caught fish
Wild-caught fish
Farmed fish
Farmed fish
Lobster
Lobster

Did you know?

DeepChilling, quality and shelf life

Studies show reducing storage temperature from 1.5°C to -1.5°C reduces bacterial growth by 50%, slows down spoilage and extends shelf life of seafood.

DeepChilling is the art of rapidly cooling seafood and maintaining the temperature between 0°C to -1.5°C, just above its freezing point. DeepChilling produces highest quality seafood and prolongs its shelf life.

The DeepChilled fish has a firmer flesh and is more resilient for the subsequent processing. It can be more precisely filleted and skinned, therefore improving yield.

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