Technology

Liquid ice and slurry ice have certain advantages over flake ice. The liquid “binary” ice surrounds shrimps or fish within just seconds, and the ice doesn’t have to be broken up, so a pickaxe and shovel are superfluous. With “Easy Ice”, the refrigeration engineering company Cooltech now offers a new soft, snow-like ice which provides fast intensive cooling. On-board production of Easy Ice is inexpensive and the machine requires only little space.

The development of plastics some fifty years ago heralded the end of the use of wood as the preferred material for storing and transporting fish and seafood. Plastics were durable, mouldable, hygienic, lightweight, with good insulating properties, and easily customised.

Fish and seafood are sensitive products that mostly require packaging for transport and presentation at the retailer’s. Whether simple plastic bags or intelligent case-ready concepts, the packaging should be easy to handle, it should ensure product quality, and it should provide customers with information.

At all levels of production, from the origin of the raw materials in fishing and aquaculture, through processing and packaging, to the retailer’s, products are sorted and classified on the basis of defined characteristics.

As the global consumption of fish increases resources that were previously used for the production of fishmeal and fish oil are increasingly being considered for use by humans. Many of these fish are small in size and processing them involves a lot of manual labour. Some companies have however sensed an opportunity and are producing machinery that can relieve workers of this drudgery. One such company, Seac AB from Sweden, specialises in machines to process small pelagic fish ranging from sardinella/mackerel in the range of 2-8 fish per kg to European anchovy or vendace which ranges from 60 to 110 fish per kg.

Whole fillets, precisely portioned loins, or guaranteed boneless tail pieces: the range of fish cuts at fresh fish counters and in MAP is getting wider all the time. It was not until intelligent portioning machines that measure each fillet separately were developed that such sophisticated products became possible. And because consumers want boneless fish products, pinbone removers are becoming increasingly efficient, too.

Gravimetric determination of mass using weighing scales of different design is today indispensable in all areas of life, whether commercial, economic or personal. Weighing technology is used everywhere, for example to check catch volume, to register or trace the movement of goods, or to enable adherence to exact recipes as well as to promote honest trade. The range of available weighing scales is accordingly large and there is a solution for almost every application and measuring range.

Termodizayn specialises in designing and implementing customised turnkey solutions for coldstores. These skills are also being put to use to develop mobile cooling solutions that can be used in many different contexts. The mobile solutions that Termodizayn, an Istanbul-based company, has created come in a variety of models. Mobile stores, mobile cold storages, mobile water chiller, and even mobile blast freezers are some of the company’s mobile products.

Despite its relatively small area and population, Germany is one of the world’s most important export nations. It owes its economic success not only to the big stock exchange listed companies but also to numerous small and middle sized enterprises that have often been in the hands of the same family for generations. One of the strengths of German industry is processing machines that set international standards in the seafood sector.

Bastra’s Smart 500 can smoke fish, but can also cook, fry, roast, bake, and steam food making it ideal for retail and food service applications.…