Cooling Power of Liquid and Solid Gases

Overcoming Safety and Handling Challenges with Cryogenic Chilling

Fresh fish and seafood present various handling and safety challenges. They rapidly lose their original quality due to high water activity, neutral pH (ideal for microorganisms) and the presence of enzymes, which rapidly undermine both taste and smell. The breakdown of proteins by microorganisms quickly results in unpleasant odors. Rapid yet gentle chilling is essential to preserve the natural quality of seafood.

We offer a wide range of dedicated cryogenic chilling solutions that help you maintain the right processing temperatures for fish and seafood at your plant, during transit and in storage. With our chilling technologies, you can safely handle entire fish and fish fillets as well as crabs, shrimps, clams, mussels and other shellfish at all stages of the seafood value chain.

Our leading portfolio of ACCU-CHILL chilling solutions uses cryogens such as liquid nitrogen (LIN) and liquid carbon dioxide (LIC) for rapid, effective cooling. These gases are environmentally sound alternatives to conventional cooling processes, which often involve potentially harmful refrigerants, large quantities of water, or dust and fumes. Because they are inert, these cryogenic gases also mitigate the risk of fire or explosion.

Cryogenic liquid gases are also invaluable during transit as they provide a reliable, low-noise way to maintain tight temperature control over fish and seafood products. At atmospheric pressure, liquid carbon dioxide converts to solid carbon dioxide snow at 79ºC (-109ºF). This solid phase of CO₂ - also known as dry ice - is a very effective and easy-to-use cooling medium during distribution in containers (such as E1 and E2 crates), cartons and combos, for instance. Dry ice can also be used for fish processing, mixing and blending.