Super chilled fillets have better strength for processing
Less yield loss during skinning and portioning
Super chilling reduces bacterial growth in fillets and increases the shelf life of 1-3 days
For frozen product - The Super Chiller reduces the freezing time and energy usage of the freezing process
Less ice required to store Super-Chilled fish
The purpose of Super-Chiller™ is to build up strength to the fillets by taking them into subzero state. Fillets in subzero state (-1°C) are both firm and elastic and have optimum resistance for further processing. The result is, better quality, more product yield, no need for icing when put into transportation, and extended shelf life. The Super-Chiller™ increases your product value and therefor pays off in 1-2 years depending on your production.
The key factor for cooling the fillets is the Skaginn 3X TCAD belt (Teflon Coated Aluminum Droplet belt). The combination of contact and blast cooling the fillets is essential to get the fillets in to subzero state in short time period.
Super-Chiller™ fillets resists skinning much better and results in minimum yield loss while skinning, especially for sensitive fillets such as haddock fillets. However, traditional skinning machines do not work well with Super-Chiller™ fillets and Skaginn 3X has developed a skinning machine, specially designed for skinning Super-Chiller™ fillets. Skaginn 3X Super-Chiller™ and SubZero skinning machine is designed as a combo equipment and are usually sold as a pair.
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