Preserving the Catch from Sea to Plate
The commercial fishing and seafood processing industries operate under a ticking clock. From the moment a fish is pulled from the water, its quality begins to degrade. Rapid and sustained cooling is essential to halt bacterial growth, preserve texture, and maintain market value.
While various cooling methods exist, flake ice remains the gold standard for the seafood industry globally.
Why Flake Ice?
Unlike crushed ice or block ice, flake ice is manufactured in thin, flat, dry pieces—typically 1.5mm to 2.5mm thick. This unique shape provides several distinct advantages:
1. Rapid Cooling
Because flake ice is thin and flat, it has a massive surface-area-to-weight ratio. This allows it to absorb heat much faster than other types of ice, rapidly bringing the temperature of the fish down to near freezing.
2. Protection Against Damage
The edges of flake ice are thin and fragile, while the surface is flat. This means it smoothly covers the seafood without bruising, puncturing, or damaging the delicate skin of high-value fish, unlike the jagged edges of crushed ice.
3. No Melting Dilution
High-quality flake ice is super-cooled (often produced at -5°C to -8°C). It is completely dry and free-flowing. It doesn’t stick together, making it incredibly easy to pack tightly around the catch without creating water pockets that could prematurely spoil the fish.
EJAC Flake Ice Plants
EJAC Saudi supplies robust, marine-grade Flake Ice Plants designed to operate in harsh environments. Whether you need an onshore processing facility plant or a compact onboard system, our machines deliver continuous, reliable ice production to keep your harvest fresh and profitable.
