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See how Deepchill® system helped streamline operations at MOWI Canada and improve preservation of salmon prior to filleting.
Deepchill® keeps the fish colder and fresher for longer, enabling farmers and processors get the most out of their operation. Deepchill® allows you to maintain the optimal freshness of your fish throughout the cold chain, so that your clients can enjoy a truly “Farm Fresh” quality fish.
Deepchill® completely surrounds your fish to maximize the cooling surface. Fish is quickly and uniformly cooled from top to bottom of the tank to an optimal temperature of -1º to 0ºC and maintained at this constant temperature — resulting in consistent quality through every batch.
Deepchill® can be automatically pumped into any point of use, improving operation consistency, reducing the labor required to handle ice, and eliminating costly operation and maintenance of intensive rakes, augers, crushers and ice conveying systems.
As the flesh remains firm and in excellent condition, you can improve yield from the filleting process by 1-2%. Deepchilling fish delays the start of rigor mortis and eases the rigor process, resulting in less gaping.
Deepchilling’s faster cooling rate allows your fish to be quickly cooled to sub-zero temperature, preserving its appearance and keeping it in peak quality. Cooling and storing fish in Deepchill® can extend its shelf life by 7 days.
See how our Deepchill® system helped improve a salmon processing operation in Kamchatka, Russia.
1. Harvest
Upon harvest, fish is pumped into tankers or insulated totes containing Deepchill®, rapidly cooling the fish to stop deterioration and maintain consistent quality. Deepchill® crystals suspend the fish protecting it from damage during transportation.
2. Reception
After transport, fish can be temporarily stored in Deepchill® until processing — this extends the processing window and enables better handling of peaks without loss of quality.
3. Process
Deepchill® can be used in different stages of processing to stow and maintain temperature of the fish — allowing smoother operation and avoiding bottlenecks. Deepchill® is automatically pumped where needed, simplifying process and reducing labourious ice handling tasks.
5. Product distribution
(in the case of fresh products) Long-lasting Deepchill® solution allows for shipping to farther markets
4b. Packaging
(in the case of fresh products) Fish is packaged in Styrofoam boxes, which are then filled with Deepchill® —this prevents fish from drying and maintains consistent low temperature.
4a. Freezer
(in the case of frozen products) Freezing capacity and efficiency is improved sincefish is now pre-chilled to 0ºC before entering freezer. Faster freezing results in higher quality fish.
1. Harvest
Upon harvest, fish is pumped into tankersor insulated totes containing DeepChill®, rapidly cooling the fish to stop deterioration and maintain consistent quality. DeepChill® crystals suspend the fish protecting it from damage during transportation.
2. Reception
After transport, fish can be temporarily stored in DeepChill® until processing — this extends the processing window and enables better handling of peaks without loss of quality.
3. Process
DeepChill® can be used in different stages of processing to stow and maintain temperature of the fish — allowing smoother operation and avoiding bottlenecks. DeepChill® is automatically pumped where needed, simplifying process and reducing labourious ice handling tasks.
4. Freezer
(in the case of frozen products)Freezing capacity and efficiency is improved sincefish is now pre-chilled to 0ºC before entering freezer. Faster freezing results in higher quality fish.
5. Packaging
(in the case of fresh products)Fish is packaged in Styrofoam boxes, which are then filled with DeepChill® —this prevents fish from drying and maintains consistent low temperature.
6. Product distribution
(in the case of fresh products)Long-lasting DeepChill® solutionallows for shipping to farther markets
The relative rate of spoilage for fish depends largely on the temperature it is kept at. Rapid chilling to sub-zero can dramatically impede bacterial growth and enzyme breakdown to slow the decay.
In a study with the Fisheries and Marine institute of Newfoundland, Deepchill Solutions Inc. has conducted research to study the effects of Deepchilling on cod in comparison with traditional icing methods. In this comparative study, cod cooled in flake ice reached 1°C in about 5 hours and 0.1°C in roughly 9.5 hours (and did not reach 0°C). By contrast, the cod samples cooled in Deepchill® reached 0°C within approximately 1.5 hours and maintained at -1°C afterwards.
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