Freshly caught, processed fish and shellfish products need to be kept on ice.
Ice is used at all stages of the fish and seafood handling chain - on board the vessel during harvesting, at the dockside during transport to the market or processing area, in the central processing area and after processing when transporting fish and seafood to and at the market During the sale. It requires constant temperature control to maintain optimal quality and extend shelf life. The use of ice reduces bacterial or enzymatic activity in seafood products, slows spoilage, and produces a higher quality grade. Ice provides a sanitary means for this preservation.
1. Freezing after fishing on board can extend the fishing time without affecting the quality of the catch.
2. Products frozen during transportation
3. Seafood is frozen during processing
4. Freeze after processing
CBFI Recommended Refrigeration Solutions
CBFI can provide you with a complete ice production, ice storage and distribution system to help you achieve your goal of maintaining low temperatures at all stages.
Ice Block Machine/Automatic Block Ice Machine
Flake Ice Machine
Plate Ice Machine
Contact Person: Mr. Henry Lin
Tel: 86-180 2621 9032