The cooling unit for “Slush” ice has scraped surface, cylindrical Heat exchanger, fitted out with a rotary paddle type scraper blades Driven by a motor as shown in the picture on your right. This Results in a slurry of ice when the scraped off ice gets mixed with unfrozen sea-water. This process takes effect only after the sea-water reaches a temperature of –3^oC. At a economical temperature of –4^oC the slush ice has a crystalline ice composition of 40%. This slush ice can than be pumped from a storage tank to the bins filled with fish, fruits or vegetables, which get uniformly pre-chilled when the slush ice is used for pre-chilling of fruits and vegetables, distilled water has to be added with food grade glycol to obtain the solution to precipitate the ice crystals after it reaches –3^oC.

This pre-chilling of the above products considerably reduces Refrigeration load when the pre-chilled product is stored in the cold Storage chambers and also helps in maintaining uniform temperatures.

Trawled catches benefit from our instant chilling arrangements. Catches are chilled to below -3°C within 15 minutes of arriving on board, ceasing enzyme activity in the gut, reducing the chance of internal heat generation, and “buying time” for the crew who work the fish away between hauls.

Fresh fish catchers and factory ships alike, all benefit from rapid chill technology.