Freshly caught and processed fish and shellfish products need to be preserved with flake ice.

Flake ice is used throughout the entire fish and seafood processing chain - during fishing on board the vessel, during transportation to the market or processing 

area at the dock, in the central processing area, and during the transportation of processed fish and seafood to the market and their sale at the market. It requires 

continuous temperature control to maintain the best quality and extend the shelf life. The use of ice reduces the bacterial or enzymatic activity in seafood products,

slows down spoilage, and results in higher quality grades. The use of ice provides a hygienic method for this preservation.

Flake ice machine Applications:

· Freezing after fishing on board to extend fishing time without affecting the quality of the catch

· Freezing during product transportation

· Freezing during processing of seafood

· Freezing after processing