Ideal as a Pre-Freezing Treatment or a Post-Thawing Application
The Sub-chilling technology is versatile and can be used for different purposes. Fish can be sub-chilled to keep it fresh during transport, to prepare it for better freezing and to maintain quality after thawing. Sub-chilled fish is evenly chilled and maintains a cold core temperature that enhances product quality in the freezing process.
Keep the Quality Of Defrosted Fish Up To Par
Maintaining the highest quality of salmon after defrosting is now a possibility with sub-chilling. The method helps maintain the elasticity of this valuable product after thawing, even with high fat and omega 3 content.
Thawed Fish Can Be Kept Fresh Longer
Thawed salmon can go straight from sub-chilling into production, as effective stream cooling during the process eliminates the need for tubs. Thawed fish can be kept fresh longer with sub-chilling after the thawing process.