- Quality ice
- Reliable ice plants
- Operate 24/7
- Large ice storages
- Automated delivery to boats
- Easy installation
Seafood is a rich source of food. Yet it is very perishable. The shelf-life of fresh fish can be determined by the speed of cooling the catch. The faster on ice, the longer the shelf life! Live fish is generally germ free, but as soon as it dies bacteria start growing and the spoiling process begins. Scientific research identified temperature control as the most critical factor to prevent fast degradation of the catch – or harvest in the case of fish farms.
Quick chilling and bringing the fish down to the temperature of melting ice is the most effective way of keeping it fresh for a longer time.
Thermostatic Effect and Preservation of the Cold Chain
Whilst fish is in ice and its temperature has been reduced, bacteria growth is virtually non-existent. Melting ice with its temperature around 0 °C is ideal for fragile seafoods. As long as they will remain in ice, the core temperature of fish stabilizes near 0 °C and in spite of any possible hazards, such as power cuts or adverse weather conditions, the so-called ‘thermostatic effect’ of ice enables consistent and accurate temperature control at all time. Therefore icing fish is a secure way of sustaining the cold chain in all conditions – through distribution stages until retail.
Cold air alone dries and damages the fish while ice keeps if fresh, moist, glossy and appetizing – ensuring a good market price.
Make the Most of the Catch with KTI Products
The Food and Agriculture Organization (FAO) estimates post-harvest losses in ﬁsheries above 20 % of the total world catch. Well aware of this issue, KTI contributes to the development of sustainable ﬁshery management by providing effective refrigeration solutions.
The use of ice is paramount in the seafood industry, for pre-cooling fish on-board, as well as processing and packing on land. KTI plants provide ice in the most effective way. They conserve the perishable products and add value, hence making the most of the catch or harvest.
KTI slurry ice provides the fastest pre-cooling from sea temperature to 0 °C. KTI flake ice is ideal for fresh fish packing and shipping. It offers key merchandising benefits. Laid on a white bed of ice seafood products look fresh and appetizing.
KTI Ice Plants for Sustainable Fishery Management
The comprehensive range of KTI ice plants is suited to the needs of ﬁshermen, harbours, ﬁsh merchants, processors and ﬁsh farms alike.
Our mobile ice storages are refrigerated and store large ice quantities. Ice can be delivered to the vessels in a fully automated way, with fast delivery rates, as soon as the weather clears and the ﬁshing ﬂeet is ready to sail away.
Flake Ice Plants (FLIP su)
Twenty different models of containerized flake ice plants (FLIP) and split units (FLIP su) cover requirements from
1 to 100 tons per day.
All of them produce the same high quality flake ice. It is dry and sub-cooled, free-flowing, with a unique cooling power.
The containerized FLIP are easily transported and installed on site. No dedicated building is required! Ideal for remote fishing locations with limited infrastructure (only water and power supplies required). They are easily placed on a bare quay to unload ice directly into the boats. Later-on, the FLIP can easily be moved and re-located.
KTI engineers have worked out smart power-saving refrigeration solutions to produce flake ice in the most economical way.
Mobile Ice Storages (MIS)
Flake ice can be safely kept in the KTI refrigerated storage for a long time.
After prolonged bad-weather periods, there is always abundant free-flowing flake ice in the mobile ice storage (MIS) at the end of the quay for the fishing vessels.
Storage capacity from 18 to 90 tons with automated ice delivery.
Ice Handling Systems
Mechanical and pneumatic ice conveyors deliver ice automatically. Fast delivery speeds, up to 40 tons/h, enable quick ice transfer to the fishing vessels. The ice conveyors save the labour-intensive ice shoveling task and deliver ice in a sanitary way, eliminating all health and safety risks.
Slurry Ice Makers
Dropping fish directly from the sea into the seawater slurry ice reduces fish handling work. Fish becomes comatose and eventually dies in the liquid ice leaving a negligible chance for bacteria growth. This is actually the fastest possible way of cooling fish and has remarkable effects in extending the shelf life.
Ice preserves seafood over long hours