Flake Ice Cooling Efficiency in Seafood Processing Applications

Flake Ice Cooling Efficiency in Seafood Processing Applications

Welcome to Shanghai ICEMA Refrigeration Technology Co., Ltd. - your source for high-quality, innovative refrigeration solutions. Our Flake ice machines are designed for the toughest commercial applications especially in the seafood industry. The characteristics of flake ice make it the ideal choice for maintaining the quality and freshness from harvest to place of presentation.

Rapid Chilling for Maximum Seafood Freshness

In fact, the quest to maintain seafood quality begins as soon as seafood is harvested. Fish and shellfish are highly perishable, with the shelf life decreasing in proportion to how long it takes them to be brought down to a low temperature. Flake ice manufactured by Shanghai ICEMA performs excellent on this first quick chilling process. Flake ice is particularly well suited for cooling due to its subcooled, dry state and small surface area. Once in contact with seafood, it cools down quickly to an inner core temperature of close to 0°C, by which way enzymatic activity and bacteria (responsible for spoilage) are slowed down quite efficiently. By “putting decay on pause”, our flake ice systems keep that fresh-caught quality locked in, delivering the product to your next stop in the best shape of its life.

Optimal Surface Contact with Flake Ice for Uniform Cooling

Ensuring seafood reaches a uniform low temperature throughout the batch is vital. Unlike greater ice formats that can create warm air pockets, flake's loose pliable structure allows for more superior surface contact. The small, thin flakes cradle and wrap around all the ridges on a whole fish, shrimp or scallops. This totally surrounds each product with a thermal envelope, resulting in even and consistent cooling and no hot spots to allow spoilage. This tender compliance also guarantees no physical damage or bruising to the soft surfaces of fine seafood. The outcome is a lot of product that is equally and uniformly cool, insuring quality and safety through the container from top to bottom.

How Flake Ice Preserves Texture and Quality in Seafood

While initial chilling is important, consistent quality and appearance over time is important for marketable value. Shanghai ICEMA's ice flakes are typical dry. It does not dissolve promptly into glacial melt standing water. That “dry” attribute is important because it means that seafood won’t be sitting in meltwater, which can take with it some natural flavors of the food, make things soggy and lead to spoilage. Maintained in a dry environment, flake ice adds to the presentation value by holding the natural texture - fish will feel firm and shellfish will have a plumpness about it. In addition, a literal veneer of pure white flake ice serves seafood in an attractive out-of-the-ocean look that visually stimulates customer s visual tender. Therefore, our technology does not only maintain the inherent quality but it is utilized for commercialization of product.

In summary, the function of flake ice in seafood processing is varied. Shanghai ICEMA flake ice making system with high efficient cooling and low temperature chilling comes in various capacities for your seafood processing plant and cold storage world wide, also could be used for land rail or sea food transport to maintain the freshness of products and extend the retention time with a very good price cost performance.