Faster cooling. Fresher fish. Make the most of your fish farming and processing operation.

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Improving operation’s efficiency

See how Sunwell’s DeepChill® system helped streamline operations at MOWI Canada West and improve preservation of salmon prior to filleting.

Watch the video to learn more

The DeepChill® difference

Fresher products, higher quality, even more efficient operations — every advantage that you can seize for your business helps enhance your profitability. DeepChilling is a highly advanced cooling and preservation process that can help you get the most out of your fish production for the highest quality fish possible.

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Fast, uniform cooling

DeepChill® completely surrounds your fish to maximize the cooling surface area and stop deterioration as soon as possible. Fish is quickly and uniformly cooled from top to bottom to an optimal temperature of -1º to 0ºC and maintained at this constant temperature — resulting in consistent quality through every batch.

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Improve operation efficiency

DeepChill® can be automatically pumped into any point of use, improving operation consistency, reducing the labor required to handle ice, and eliminating costly operation and maintenance of intensive rakes, augers, crushers and ice conveying systems.

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Superior protection

Unlike conventional ice with its sharp edges that can damage the surface of the fish, DeepChill® consists of tiny round ice crystals that suspend and protect the fish from damage.

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Extended shelf life

DeepChilling’s faster cooling rate allows your fish to be quickly cooled to sub-zero temperature, preserving its appearance and keeping it in peak quality. Cooling and storing fish in DeepChill® can extend its shelf life by 7 days.

Improving production through better cooling

See how Sunwell’s DeepChill® system helped improve a salmon processing operation in Kamchatka, Russia.

Watch the video to learn more

Maintain freshness in the cold chain

DeepChill®’s adaptable cooling and preservation process allows you to maintain the optimal condition of your fish through every stage of the process. It can be applied in different forms or ice fractions to suit specific applications — with an automated system that’s easy to operate and maintain for improved efficiency and minimal downtime.

1. Harvest

Upon harvest, fish is pumped into tankersor insulated totes containing DeepChill®, rapidly cooling the fish to stop deterioration and maintain consistent quality. DeepChill® crystals suspend the fish protecting it from damage during transportation.

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2. Reception

After transport, fish can be temporarily stored in DeepChill® until processing — this extends the processing window and enables better handling of peaks without loss of quality.

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3. Process

DeepChill® can be used in different stages of processing to stow and maintain temperature of the fish — allowing smoother operation and avoiding bottlenecks. DeepChill® is automatically pumped where needed, simplifying process and reducing labourious ice handling tasks.

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6. Product distribution

(in the case of fresh products)Long-lasting DeepChill® solutionallows for shipping to farther markets

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5. Packaging

(in the case of fresh products)Fish is packaged in Styrofoam boxes, which are then filled with DeepChill® —this prevents fish from drying and maintains consistent low temperature.

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4. Freezer

(in the case of frozen products)Freezing capacity and efficiency is improved sincefish is now pre-chilled to 0ºC before entering freezer. Faster freezing results in higher quality fish.

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DeepChill® vs. Flake Ice

The relative rate of spoilage for fish depends largely on the temperature it is kept at. Rapid chilling to sub-zero can dramatically impede bacterial growth and enzyme breakdown to slow the decay.

In a study with the Fisheries and Marine institute of Newfoundland, Sunwell has conducted research to study the effects of DeepChilling on cod in comparison with traditional icing methods. In this comparative study, cod cooled in flake ice reached 1°C in about 5 hours and 0.1°C in roughly 9.5 hours (and did not reach 0°C). By contrast, the cod samples cooled in DeepChill® reached 0°C within approximately 1.5 hours and maintained at -1°C afterwards.

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