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Quality and freshness are paramount to success for any seafood processor. Cryogenic freezing and chilling solutions from Linde can offer a variety of advantages over traditional chilling with ice or CO2 pellets, and mechanical freezing methods:

  • Higher productivity often in less space
  • Cryogenic technology quickly locks in moisture & glazing, and preserves freshness
  • Greater process repeatability / less downtime

These advantages can help open up opportunities for seafood processors, particularly those who want to reach new markets across the country, or internationally, with high-value products.

Without proper temperature and process control, foodborne pathogens can quickly multiply and heighten food safety risks. 

Fresh fish and seafood rapidly deteriorate due to the presence of certain enzymes and high microbial activity in a moist, neutral pH environment. The breakdown of proteins quickly impacts flavor, and spoilage can result in unpleasant odors -- and risks to food safety. Seafood processors want to ensure that the final processed product -- whether frozen, chilled, or packaged in a modified atmosphere -- retains its freshness.

Solutions for Seafood Processing

Linde’s in-line cryogenic freezing systems for seafood apply flash freezing technologies using either carbon dioxide (CO2 ) or liquid nitrogen, while Linde automated chilling systems chill fresh seafood with CO2 snow and include solutions for consistent chilling on box packing lines. We also offer modified atmosphere packaging (MAP) gases to extend shelf life of fresh or cooked fish and seafood products. 

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A few of our solutions for seafood processing are below.

Linde makes it easy to adopt the latest cryogenic technology to preserve product quality and increase production, with attractive equipment rental agreements and turnkey service. Find out more about how the Linde Food team can address your specific freezing or chilling challenges.


Cryogenic Freezing of Seafood

Cryogenic processing benefits frozen seafood inside and out:  The rapid freezing process locks in moisture, while preserving the texture and freshness.  In contrast, conventional blast freezers cannot remove heat as rapidly, which leads to the formation of ice crystals around the cell membrane causing damage to the texture and flavor of the product – and decreased yield.

  • CRYOLINE® CW (CRYOWAVE®) IQF Freezer
    Ideal for: the individual quick-freezing of raw or cooked shrimp, and other IQF seafood products.  The freezer uses a patented “rolling wave” action to keep products separate as they freeze.  The CRYOWAVE applies a rapid freeze using either liquid carbon dioxide or liquid nitrogen.

  • CRYOLINE® XF (Crossflow) Spiral Freezer
    Ideal for: raw, cooked, marinated or breaded fish fillets and other high-value seafood products.  The patented freezer utilizes a novel air-flow design to deliver consistent cryogen across the belt for more rapid and even freezing.

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Find out more about how the Linde Food team can address your specific seafood freezing challenge. 

 

Chilling Fresh Seafood with CO2 Snow

For fresh seafood processing, generating CO2 snow on demand or on a scheduled basis can eliminate dry ice purchases and the associated storage space and handling of dry ice bins, as well as the inconvenience of water ice, while improving efficiency, lowering operating costs, and enhancing food safety. It also can reduce worker safety issues associated with storing, moving and shoveling dry ice by hand.

  • ACCU-CHILL® Automated Box Chilling System Ideal for: chilling fresh fish, fish fillets, raw shrimp and other raw seafood normally packed in boxes. This fully-automated on-demand CO2 snow chilling system was designed for highly consistent box-to-box chilling on automated packing lines. The chilling zone is enclosed on either side of the conveyor and includes up to four CO2 snow horns and exhaust hood. As packing boxes are conveyed into the chilling zone, a sensor is activated and a precise amount of CO2 snow is automatically dispensed into the box, on or around the product.

  • DRI PACK® Automated Box Chilling System
    Ideal for: chilling fresh fish, fish fillets, raw shrimp and other raw seafood normally packed in boxes. This automated system incorporates two patented Model LVSH-7 snow horns for delivering CO2 snow directly into packing boxes. An adjustable lifting mechanism raises or lowers a slide to a predetermined height to allow packing boxes to move smoothly through the packing process.
  • ACCU-CHILL® CSG-4 Snow Generator
    Ideal for: chilling fresh fish, clams, oysters, mussels, shrimp, lobster and other seafood.  With this new CO2 snow generator, plastic or cardboard combo bins can be simply rolled into the enclosure, filled with CO2 snow, and then sent to a downstream processing area.

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Find out more about how the Linde Food team can address your specific seafood chilling challenge. 

Modified Atmosphere Packaging (MAP) for Seafood

The freshness of high-fat fish such as tuna and mackerel declines rapidly due to the oxidation of unsaturated fats. In addition, some fish, such as herring and trout, can spoil even before microbial deterioration is readily detectable. Modified Atmosphere Packaging (MAP) systems can help extend the shelf life of raw or cooked fish and seafood products. 

  • Linde MAPAX® Food-Grade gases for MAP systems
    Ideal for: cooked fish and seafood, as well as fresh, packaged in a modified atmosphere.
    MAPAX food-grade gases for seafood include CO2 , nitrogen and oxygen, which are often used in a combination to protect raw or cooked fish and seafood packaged in a modified atmosphere.  Compared to packaging in air, MAPAX packaging solutions can typically extend the shelf life of cooked fish from 2 to 4 days to 3 to 4 weeks. (See brochure for further details.)

Learn more.
Find out more about how the Linde Food team can address your specific modified-atmosphere packaging challenge.