Better cooling. Fresher shrimp. Get the most out of your shrimp production.

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The Deepchill® Difference

Higher quality, better yield, even more efficient operations – every advantage that you can bring to your business helps enhance your profitability. Deepchill® slurry technology is a highly advanced preservation process that can help you improve your shrimp production and increase the overall profitability of your business.

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Fast, uniform superchilling

Cool your product 3 times faster. Shrimp at 24–28ºC can be uniformly superchilled to -1ºC in less than 5 minutes. The shrimp is maintained at an even temperature throughout your entire batch for consistent quality.

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Highest quality

Used in either slush or dry form, Deepchill® suspends shrimp and protects it from being squeezed or crushed under pressure. It also preserves the appearance, colour, and firmness, and reduces bacterial growth, resulting in the highest quality head-on shrimp.

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Streamlined operation with speed and efficiency

Deepchill® helps you simplify and speed up the shrimp harvesting and processing operation, greatly reducing labour requirements and cutting unnecessary steps such as pre-chilling, chemical treatment, or moving ice in the facility. With less steps in the process and much faster cooling speed, your entire operation benefits from a saving in cost and time.

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Less ice consumption

The efficient cooling of Deepchill® lets you cut the ice consumption required at shrimp harvest or processing by 30% or more. It eliminates the need to constantly replenish melted ice or break up clumped ice, saving time and money.

Success story: Improving shrimp production through better cooling
See how Deepchill® helped NAQUA increase production of its top-quality shrimp to meet the demand of high-value markets.

Learn more

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Maintain freshness in the cold chain

Deepchill® fits easily into your operation and allows you to maintain the best condition of your shrimp through every stage of the cold chain: from cooling after harvesting to before or after processing, right through to freezing.

1. Harvest

Live shrimp is uniformly chilled to <0°C in 5 minutes to stop deterioration while reducing labour and handling.

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2. Transport

Shrimp is suspended or embedded in Deepchill® to prevent damage and to maintain uniform cooling, ensuring shrimp arrives in the best condition.

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3. Reception

Shrimp is stored in Deepchill® to extend the processing window and to enable better handling of peaks without loss of quality.

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5. Raw Process Line

Deepchill® is pumped where needed, simplifying process and reducing labour. Shrimp is submerged in Deepchill® and maintained at <0°C.

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4. Sort

Shrimp is sorted and returned to Deepchill® maintained at -1°C to -1.5°C. Additives can be added directly into bins for efficiency.

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6. Freezer

Improved freezing capacity and efficiency as shrimp is pre-chilled to 0°C before entering freezer, resulting in less shrinkage and higher quality shrimp.

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5. Cook and Chill

Cooked shrimp is instantly cooled in Deepchill® to prevent overcooking, bacteria growth and weight loss.

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Deepchill® vs. Flake Ice

As a highly perishable product, shrimp is subject to rapid spoilage. Unfortunately, it cannot be undone once it begins. Although it’s impossible to completely stop decay, rapid chilling to sub-zero temperatures significantly slows it down.

A comparative study of cooling rates shows that shrimp (Pandalus Borealis) cooled in traditional flake ice and water did not reach 0ºC even after 18 hours. By contrast, shrimp cooled in Deepchill® was cooled to a consistent -2ºC in less than 5 minutes. By reducing the time taken to chill the shrimp, and maintaining a constant sub-zero temperature, spoilage is greatly reduced.

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Source: Independent study by The Fisheries and Marine Institute of Memorial University of Newfoundland

Find out more…

Deepchill® Systems and Configurations

How Does Deepchilling Shrimp Work?

Flake Ice Vs. Deepchill® Slurry for Shrimp

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