Faster cooling. Higher yields.

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The DeepChill® difference

The unrivalled cooling rate of DeepChill® makes it an ideal medium for the cooling of cooked products such as lobster where rapid cooling is critical to prevent weight loss and ensure the highest quality.

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Rapid chilling

DeepChill® is an unparalleled cooling medium that can chill a batch of cooked  lobster to their optimal temperature in less than 12 minutes — significantly faster than chilled water or ice water. The process is so quick, there is virtually no salt uptake.

Prevent over-cooking

Cooling cooked lobster presents a unique challenge because the high temperature of the product can quickly lead to overcooking. DeepChill® instantly stops the cooking process, helping to deliver a higher quality product.

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Hygienic handling

DeepChill® is produced and stored in a closed system and is distributed through sealed piping, without exposure to any outside contaminants. There is also no re-circulation in the system to prevent contamination.

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Less weight loss

Independent studies show that DeepChilling cooked lobster helps retain moisture and can cut the weight loss associated with conventional chilling methods by half.

Designed for your operations

DeepChill® can be integrated into a variety of operation settings (batch or continuous) and different chilling apparatus such as immersion chilling tanks — with or without conveyor.

Streamline your operations

Higher quality, increased capacity, even more efficient operations — every advantage that you can seize for your business helps enhance your profitability. DeepChill® is an advanced rapid cooling system that delivers the most superior pre-cooked seafood possible. DeepChill® not only improves quality and yield, it can increase the capacity of the production line and optimize operations without adding additional equipment.

1. Cook

Lobster cooked in batch or continuous operations.

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2. Chill

Cooked lobster enter chilling tanks where DeepChill® is automatically charged with temperature-sensitive dosing system.

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3. Process Line

Within minutes, DeepChilled lobster is ready for meat extraction. The DeepChilled meat is easier to extract from the shell.

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5. Distribution

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4. Freezer

In case of frozen products, freezing capacity and efficiency is improved since lobster is now pre-chilled before entering freezer, resulting in quick freezing and higher quality product.

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DeepChill® cooling power

In a study, we compared two cooling methods with DeepChill®: Immersion cooling and spray cooling of cooked lobsters. Cooked lobsters (0.58 to 0.60 kg) were cooled with 15% DeepChill® (DC15) at -1.8 °C temperature. The cooling process was measured continuously by three thermocouples at different internal positions of the lobster.

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Spray test: cooked lobsters were placed on a coarse screen with a downward spray of DeepChill® (rate of 0.52 kg/s) arranged to fall on lobsters.

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Immersion test: cooked lobsters were submerged in a DeepChill® bath.

Success Story

Lobster Processing in Australia

CHALLENGE: A large processing company in Australia was looking to quickly cool down their cooked lobster to retain moisture and ensure the highest possible quality. They supply cooked and uncooked lobster to Japan and other demanding markets around the globe.

SOLUTION: They integrated a DeepChill® system into their operations, pumping DeepChill® ice slurry into vats next to the superboilers. Lobsters are cooked to the desired temperature of 55°C in wire baskets. Once fully-cooked, the baskets of lobster are removed from the superboiler and submerged in large steel vats containing DeepChill®.

RESULTS: The cooking process was stopped instantly, enabling them to process more lobster, and resulting in a higher quality product to satisfy the demanding markets they were supplying.

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