CBFI provides you with turnkey solutions for high standard fishery production and storage to ensure the quality of your fish products.
We not only provide machines but also business consulting, personnel training and after-sales service for you to carry out high-standard fishery production and preservation projects.
Area 4: Low temperature second stage processing workshop
Area 5: Low temperature cold storage
Frozen fish storage is a scientific solution to the perishability problem of fish. Fish food loses its value due to enzymatic decomposition, oxidation and microbial growth and reproduction. Freezing can inactivate enzyme decomposition, slow down oxidation and inhibit microbial growth and keep fish food fresh and maintain original quality weeks or even months before eating. Many countries have regulated that frozen foods，finished foods and aquatic products must be shipped at -18 ° C or lower. We can provide the best solution for this purpose.
Low-temperature quick freezing is the key to long-term high-quality food preservation. Rapid cooling can quickly form ice crystals, prevent large ice crystals from forming in the food cells, and avoid damage to the cell walls to perfectly maintain the original quality and taste of the food. The temperature of the fast freezer is generally -15 ° C ~ -35 ° C, mainly used for the preservation of food, medicine and other items with a good rapid cooling and preservation effect.
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