The Importance of Cooling in Fishing Sector

16 September 2021
In fisheries and seafood, the cold chain starts from fishing vessels. In order to prevent the deterioration of fish meat, its temperature should be lowered to the freezing point of ice as soon as possible.

Different methods are used for cooling seafood. These are cooling with ice, cooling with cold water cooled with ice (CSW) and cooling mechanically cooled sea water (RSW). In cooling with ice, keeping the fish meat in contact with ice and reducing its temperature to 0 °C without freezing is the basic principle of cooling.

Whatever method is used, one of the most important parts in cooling the products is compressors. We can think of compressors as the heart of cooling systems. The refrigerant circulating in the system heats up and comes to the compressors. The compressor cools the heated fluid and sends it back to the system. Thanks to this cycle, the cooling process continues. Thanks to the compact, robust and high-performance compressors it uses, Termodizayn helps its customers to maintain low temperature conditions, which are vital for proper protection.
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