Deepchill® for Seafood
According to a FAO report, about 35%* 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, Deepchill® has been used by seafood companies worldwide to optimize operations and deliver superior preservation performance.. As a highly efficient seafood chiller, it delivers uniform cooling while minimizing physical damage to delicate seafood.
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, making it a reliable seafood chiller solution for you.
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 the 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. This level of consistency, combined with the precision of a modern seafood chiller, allows Deepchill® to maintain product quality even during extended processing.
