Seafood Processor and Exporter · −18 to −60 °C
Deep Freezer for seafood processor and exporter
Ultra-low chest freezers that hold sashimi-grade tuna and other premium species at about −60 °C, and hard-top freezers for retained lot samples at −18 °C or colder.
Ultra-low storage is what protects the colour and value of tuna meant for raw consumption, and a −60 °C chest freezer lets a processor hold small, high-value lots without building an ultra-low cold store. A chest design keeps the coldest air inside when the lid opens. Separately, hard-top chest freezers make a clean, traceable home for retained samples from each lot, away from production stock. Both are simple to log and audit, which matters to export buyers.
How to configure it
- Freeze product fully in the plant's blast or plate freezers first; the chest freezer is for holding, not freezing.
- Give ultra-low units a ventilated room and plenty of clearance, because they reject more heat than ordinary freezers.
- Put ultra-low freezers on backup power and fit an independent alarm thermometer.
- Label and log retained samples by lot, date and product, and keep them in their own freezer.
- Plan lid openings: retrieve several items at once rather than opening repeatedly.
Mistakes to avoid
- Loading unfrozen or partly frozen fish into an ultra-low freezer and expecting it to freeze quickly without quality loss.
- Mixing retained samples into production freezers, where they get shipped or lost.
- Siting ultra-low freezers in a hot, unventilated corner where they struggle to hold −60 °C.
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
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