Fish and Seafood Shop · −18 to −60 °C
Deep Freezer for fish and seafood shop
A hard-top chest freezer for frozen prawns, fish blocks and reserve stock at −18 °C or colder, with a glass-top for shops that sell packed frozen seafood.
Many fish shops sell frozen prawns and fish alongside fresh, and some freeze surplus to stabilise supply between landings. A hard-top chest freezer holds frozen stock steadily and rides out short power cuts behind thick insulation. Where the shop sells packed frozen seafood directly to customers, a glass-top unit lets them see the range without lifting the lid. In both cases, frozen stock stays frozen only if the freezer is kept closed and below its load line.
How to configure it
- Hold it at −18 °C or colder and check it with a thermometer each morning.
- Pack frozen seafood in sealed bags or boxes to prevent freezer burn and contain odour.
- Label packs with the date frozen and sell oldest first.
- In coastal shops, keep the freezer off wet floors and rinse salt deposits away from the condenser area.
Mistakes to avoid
- Loading large amounts of fresh fish at once and expecting it to freeze quickly; a storage freezer freezes slowly, which hurts texture.
- Leaving the lid open while weighing or sorting, which builds ice on the walls and warms the stock.
The deep freezer range
Chest freezers for long-term frozen storage, in hard-top and glass-top builds, plus ultra-low temperature models that hold down to −60 °C for pharma, seafood and specialist stock.
Specifications
Also for fish and seafood shop
Other businesses using deep freezers
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Deep Freezer for your fish and seafood shop.
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