Whether it is catching fish onboard fishing vessels, shipping produce to another continent or processing poultry, these operations need a cooling and preservation method that is adaptable to your processes and keep the products at the best quality shape, form, and taste.
Though there are many different methods to chilling seafood, produce and poultry, most conventional cooling methods come with after effects that impact the product’s quality. For example, flake ice can cut and bruise fish, which decreases the shelf-life. The uneven and ununiform coverage of flake ice can also cause inaccurate temperature control, which will reduce the product quality and comes with a higher risk of contamination. Using RSW for cooling fish, though popular, is inefficient and cannot deliver sub-cooling. Knowing these risks and issues with conventional methods of cooling, it can be hard to choose the right preservation system.
That is why we recommend DeepChill®. Not only is DeepChill® slurry ice soft enough to form a uniform flow and a protective layer surrounding the product, but the cooling technology will give you the best results without sacrificing the quality or quantity.
Need other motives to get you started on using DeepChill®? Here are the top 19 reasons why your operations need DeepChill®: