1. Cook
Crab/lobster cooked in batch or continuous operations.

Deepchill® is an unparalleled cooling medium that can chill a batch of cooked lobster to their optimal temperature in less than 12 minutes — significantly faster than chilled water or ice water. The process is so quick, there is virtually no salt uptake.
Cooling cooked lobster presents a unique challenge because the high temperature of the product can quickly lead to overcooking. Deepchill® instantly stops the cooking process, helping to deliver a higher quality product.
Deepchill® is produced and stored in a closed system and is distributed through sealed piping, without exposure to any outside contaminants. There is also no re-circulation in the system to prevent contamination.
Independent studies show that Deepchilling cooked lobster helps retain moisture and can cut the weight loss associated with conventional chilling methods by half.
Deepchill® can be integrated into a variety of operation settings (batch or continuous) and different chilling apparatus such as immersion chilling tanks — with or without conveyor.
1. Cook
Lobster cooked in batch or continuous operations.
2. Chill
Cooked lobster enter chilling tanks where Deepchill® is automatically charged with temperature-sensitive dosing system.
3. Process Line
Within minutes, Deepchilled lobster is ready for meat extraction. The Deepchilled meat is easier to extract from the shell.
5. Distribution
4. Freezer
In case of frozen products, freezing capacity and efficiency is improved since lobster is now pre-chilled before entering freezer, resulting in quick freezing and higher quality product.
1. Cook
Crab/lobster cooked in batch or continuous operations.
2. Chill
Cooked crab/lobster enter chilling tanks where DeepChill® is automatically charged with temperature-sensitive dosing system.
3. Process Line
Within minutes, DeepChilled crab/lobster is ready for meat extraction. The DeepChilled meat is easier to extract from the shell.
4. Freezer
In case of frozen products, freezing capacity and efficiency is improved since crab/lobster is now pre-chilled before entering freezer, resulting in quick freezing and higher quality product.
5. Distribution
In a study, we compared two cooling methods with Deepchill®: Immersion cooling and spray cooling of cooked lobsters. Cooked lobsters (0.58 to 0.60 kg) were cooled with 15% Deepchill® (DC15) at -1.8 °C temperature. The cooling process was measured continuously by three thermocouples at different internal positions of the lobster.
Spray test: cooked lobsters were placed on a coarse screen with a downward spray of Deepchill® (rate of 0.52 kg/s) arranged to fall on lobsters.
Immersion test: cooked lobsters were submerged in a Deepchill® bath.