Keeping it cool: Processors try different ice systems to increase efficiency, extend product shelf life

摘要

Processors can eliminate losses due to shrinkage and shortened shelf life by using an effective ice machine tailored to the requirements of a specific seafood operation. Just ask Prince Edward Aqua Farms, a seafood processor that handles Malpeque oysters, clams and blue mussels. Prior to investing in a Deep-chill variable state ice system, the Prince Edward Island, Canada, company was using a flake-ice system but found that it did not cool fast enough, melted quickly and was inefficient.