No ice means up to 20% less transport weight and significant savings on fuel and labor.
Product that undergoes SUB-CHILLING™ has been shown to exhibit lower bacterial counts and considerably longer shelf lives.
SUB-CHILLING™ delivers stronger/firmer product that holds up far better during processing, resulting in better yield every step of the way.
The process has also been shown to reduce gaping in the final product.
First-in, first-out (FIFO) process ensures that all product receives identical treatment and delivers consistently superior quality.
The technolocy behind SUB-CHILLING™ offers clients a quick return on investment with consistently superior product, while also reducing the operation's carbon footprint.
Our SUB-CHILLING™ technology by RoteX™ is a new and revolutionary chilling method for the fisheries and aquaculture industry. The concept of SUB-CHILLING™ is to chill the fish down below freezing point of water, where the core temperature of the fish gets close to -1.5°C/29.5°F in only one hour (depending on species). Although the temperature of the fish is below the freezing point of water, the fish remains fresh and unfrozen in a subzero state. With this new method, the fish itself becomes the cooling refrigerant and eliminates the need to use ice to store and chill the product.
The SUB-CHILLING™ system is based on our own RoteX™ technology, a design based on an auger tank with patented side injection that circulates chilled water from heat exchangers. The tank' s design guarantees that all fish receive the exact same treatment, with complete control of timing and temperature from beginning to end. The RoteX™ bleeding tank can either be installed as a separate unit prior to the SUB-CHILLING™ tank or as an integrated chamber inside the SUB-CHILLING™ tank.
The main advantage of SUB-CHILLING™ is that it can extend product shelf life by up to 7 days. The overall quality of the product increases with SUB-CHILLING™ and research has shown that both the processing yield and cooking yield is better when compared to traditional cold handling. SUB-CHILLING™ fillets also exhibit less gaping and are better suited to the pin-boning process.
The benefits of SUB-CHILLING™ have been proven for both whitefish and aquaculture applications. The system can be installed both as an onboard or onshore system, depending on where the slaughtering process takes place.
Our customers have experienced considerable returns on investment (ROI) in the form of both higher product prices and reduced transportation costs. Chilling product by SUB-CHILLING™ rather than by producing flake ice is a far less energy-intensive process. Beside the economic benefits of the SUB-CHILLING™ system, this technology is eco-friendly, reducing the carbon footprint in a number of direct and indirect ways:
The inspiration that led to the development of SUB-CHILLING™ for whole fish includes years of research and development and further building on the knowledge gathered in projects involving the super-chilling of fresh fish fillets. The R&D work between Skaginn 3X and Matís (The Icelandic food and biotech public research institute) has led to patent-pending technology that dictates best practices and more importantly how the process can be industrialized in a practical way involving computer-controlled exposure times in cooling tanks of different temperatures and the circulation of water.