(3731 products available)
Blast Freezers
A blast freezer is an industrial freezing equipment used to rapidly bring the temperature down for freezing large cases of food and stops the growth of bacteria in seafood. It uses large quantities of cold air blown over products on racks to cool them quickly while preserving food quality. The powerful airflow removes heat quickly from the surface and interior to freeze products in hours rather than days with traditional methods. Used in processing facilities to freeze fish, shellfish, and caught catches, it maintains flavor, texture, and nutrients by preventing ice crystal formation. Provides preservation for transport and storage.
Compressed Refrigeration Freezers
Compressed refrigeration freezers use a compressor-based refrigeration system to maintain sub-zero temperatures for long-term storage of seafood. The constant cold environment prevents spoilage by fully freezing products. Compared to blast freezers, the slower freezing rate of compressed refrigeration helps minimize ice crystal formation to maintain quality. These freezers are widely used in commercial fisheries, processors, and distributors as an energy-efficient solution for large-scale freezing needs. Reliable temperature control makes them ideal for extended storage of frozen fish, shellfish, and more.
Commercial Seafood Freezer
A seafood freezer is a specialized appliance designed to preserve freshness by maintaining consistently low temperatures. Unlike regular freezers, these have precise temperature controls, larger storage capacities, and advanced insulation to prevent spoilage by slowing bacterial growth. They come in vertical or chest styles, with seafood drawers, humidity controls, and fast freeze functions to freeze food quickly while preventing ice crystal formation. Ideal for restaurants, markets, and businesses, a seafood freezing unit keeps fish, shellfish, and other products safely frozen for longer storage, optimal flavors, and textures.
Commercial Icemaker
A commercial icemaker for seafood is an appliance that produces and stores large amounts of ice used in restaurants, hotels, and seafood markets. It uses water and refrigeration to make ice pellets, cubes, or flakes for keeping seafood fresh on ice, prevents bacteria growth, and extends the shelf life of fish, clams, oysters, shrimp, etc. Businesses use it daily for high demand, consistent quality, and convenience. With quick production, large capacity, and being compact or under counters, it fits in various spaces. Ice machines can be portable or permanent and produce a lot of ice quickly to keep up with big demand.
Reefers
A reefer container is a type of refrigerated container that is used to transport fish and other seafood that need cold storage to keep fresh. It has its own refrigeration system that controls the temperature, usually between 28°F and 50°F, to slow down bacteria growth and preserve flavor, texture, and nutritional value. Reefers are used by fishing boats, seafood processors, and distributors to transport catches over land and by sea until they reach markets or storage facilities. They come in conventional and high-capacity models to meet different volume and duration requirements. Many newer models are energy-efficient and eco-friendly with better insulation.
Preserves Freshness
A refrigerated seafood storage unit preserves the freshness of fish, shellfish, and other products by maintaining consistently low temperatures. This slows bacterial growth and keeps seafood safe for longer periods. It helps retain flavor, texture, and nutritional value so that businesses receive products in top condition to satisfy customers.
Prevention of Spoilage
By maintaining a controlled, cold environment, a seafood refrigeration unit prevents spoilage caused by temperature fluctuations, oxidation, and microbial activity. This extends the shelf life of perishable items, allowing businesses to reduce waste and keep seafood usable for its optimal timeframe.
Enhanced Safety
Seafood carries a high risk of contamination if not stored properly. A refrigeration unit maintains safe temperatures to minimize the risk of foodborne illnesses caused by bacteria such as Salmonella and Vibrio. This protection is critical for complying with health regulations and ensuring that consumers receive safe products.
Large-Scale Storage
Refrigeration units allow large quantities of seafood to be stored at once, which is essential for restaurants, fish markets, and processing plants. They provide sufficient space to store catches until they are sold or processed, which is helpful in managing supply and demand.
Costs Saving on Preservation
By utilizing effective refrigeration technologies, companies can minimize costs associated with waste due to spoiled products. Proper storage also helps seafood maintain its quality for longer, reducing the need for frequent purchasing. This economic benefit applies to both producers and consumers.
Transportation and Storage
Refrigeration units enable safe transportation of seafood over long distances by keeping the products cold from the catch to the consumer. Whether by truck, train, or ship, a reliable refrigeration system ensures that seafood arrives fresh at its destination. This capability is vital for international trade and remote location supply chains.
Temperature Range
The seafood refrigerator ensures optimal preservation of fish, shellfish, and other marine delicacies by maintaining a consistently cold environment, usually between 28°F and 32°F (-2°C to 0°C) for fresh fish and 0°F to -10°F (-18°C to -23°F) for frozen seafood. This precise temperature control helps prevent spoilage by slowing down bacterial growth while maintaining the seafood's texture, flavor, and nutritional value.
Storage Capacity
Seafood refrigeration units are important for fishermen and seafood wholesalers because they have to hold large amounts of fresh or frozen seafood at once. So, the storage capacity in cubic feet, or how many pounds of fish it can hold, is a very important spec. The larger the capacity, the more seafood it can store in bulk for large operations.
Energy Efficiency
Energy-efficient seafood refrigeration systems save money on electrical bills and are greener. Many have high-efficiency compressors, insulated doors, and energy-saving modes to use less power while still keeping seafood cold. The energy savings are greater when a large unit runs all day long.
Insulation Type
The insulation type used also affects energy savings and temperature stability. Look for models with high-quality foam insulation or **THICK** insulated doors and walls that help maintain a consistent cold temperature inside even when the outside environment changes. Good insulation locks the cold air in better, which helps keep fish fresher longer.
Material & Durability
Commercial seafood refrigerators are made with strong, easy-to-clean materials that can withstand regular use and exposure to moisture. Stainless steel, aluminum, or galvanized steel are common materials that resist corrosion and last a long time in a wet environment. Choosing a durable unit is very important for seafood business owners who require equipment that will not break easily.
Control System
Electronic temperature controls allow precise adjustments, while digital displays easily monitor temperatures. Some advanced units have automatic digital thermostats, sensors that alert if temperatures get too warm, and even Wi-Fi that lets you check it remotely. These high-tech features make it simple to keep seafood perfectly cold.
Location Selection
Choose a proper spot for the unit that is level, has enough space, and gets power and good air. Avoid too hot or cold spots like direct sunlight or freezing. Pick a place that keeps the cold in and won't be bumped or blocked.
Electrical Requirements
Make sure the unit's electrical needs match what the outlet can provide. If it needs more power than a regular outlet, hire an electrician to install a new heavy-duty outlet that can handle the seafood fridge.
Assembly Instructions
Carefully follow the assembly directions that come with the fridge to put it together properly. Do not skip any steps.
Level the Unit
Use a spirit level to check that the unit sits evenly on the floor. This helps it cool inside properly. Adjust the feet if needed to make it level.
Install the Condenser Coil
If the coil is separate, mount the condenser coil according to the directions. The fan and coil should sit in an open space so air can flow through.
Attach Refrigeration Lines
Use the provided tools to connect the refrigeration lines between the evaporator and condenser coils. Make the connections tight.
Add Insulation
Wrap insulation around the refrigeration lines to keep the cold inside. Use zip ties to secure it in place along the lines where needed. The insulation helps the unit save energy by keeping the heat out.
Power it On
Once everything is set up, plug it into the new outlet or existing power source. Turn the unit on and adjust the temperature controls to the proper level for storing seafood.
Loading Seafood
Put fresh or frozen seafood inside carefully without overloading past shelf limits. Leave space between items for air to circulate so all the seafood chills evenly.
Temperature Settings
Adjust the temperature controls to the recommended range for the type of seafood being stored. Cold storage temperatures differ for fresh fish, shellfish, and frozen products.
Monitoring Conditions
Check the refrigerated seafood storage temperature regularly with a thermometer to ensure it stays cold enough. Monitor humidity inside if the unit has a humidity control feature.
Using Shelves Wisely
Utilize adjustable shelves if the unit has them to create custom spaces for different amounts and types of seafood. Arrange items based on how quickly they need to chill.
Storage Duration
Keep track of storage times to use seafood before it begins to lose quality from being frozen too long or held at cold temperatures.
Thawing Procedures
When thawing frozen seafood, gradually bring it to a chilled temperature in the refrigerator rather than at room temperature to prevent bacterial growth.
Clean Regularly
Wipe down shelves and open areas regularly with mild soap and water to remove spills and buildup. Don't use harsh chemicals that could damage or contaminate.
Defrost as Needed
If the unit isn't frost-free, manually defrost ice accumulating on the walls by turning off the refrigerator and letting the ice melt. Scrape stubborn ice carefully if needed.
Check Door Seals
Inspect the rubber seals around the doors occasionally for cracks or wear. Replace the seal when it becomes damaged. A tight seal keeps the cold air in.
Condenser Maintenance
Clean the condenser coils on the back or bottom regularly with a coil brush or vacuum attachment to remove dust. This helps the fridge run more efficiently by improving airflow and cooling.
Monitor Temperature
Keep an eye on the temperature inside to make sure it stays between 28 and 32 degrees Fahrenheit for fresh fish, 0 and 10 degrees for shellfish, and below 0 for frozen seafood. Adjust the thermostat to fix any cooling issues.
Repair Leaks Promptly
Check the refrigeration lines for any small leaks. Use special tape or patches from a repair kit to seal up tiny leaks right away. Bigger leaks need to be fixed by replacing the damaged line.
Compressor Care
If the compressor on the back gets too hot, let it cool down before restarting. Listen for strange loud noises coming from it. YouTube has how-to videos for maintaining and repairing compressors.
Professional Servicing
Take the icemaker or refrigerator to a service center if it stops working completely. The experts will know how to fix any broken parts, mechanical issues, or electrical problems safely.
Cold Temperature Maintained
It keeps the seafood at a consistently cold temperature between 28°F and 32°F for fresh items and below 0°F for frozen goods. This cold environment reduces bacteria growth and keeps the seafood safe to eat for a longer period of time. Maintaining this optimal temperature range prevents spoilage and secures the product's quality.
Insulated construction
The insulated construction of walls and doors prevents warm air from entering and cold air from escaping. This insulation helps maintain a stable temperature inside the unit, regardless of the temperature outside. Less warm air coming in ensures that seafood stays fresher for longer.
Venting System
A proper venting system lets air flow through the unit so the seafood stays evenly chilled. This airflow cools the products quickly and keeps them at a safe temperature. By circulating cold air around the seafood, it prevents hotspots that could cause bacteria to grow and make the fish unsafe.
Flexible shelves let the space be customized for different seafood storage needs. Organizing the space properly keeps products neat and easy to find, which helps manage inventory well in a busy kitchen or store. Less digging around means the seafood stays cold and fresh longer, too.
Alarm Systems
Built-in alarm systems notify users right away if issues occur, like the door being left open or temps getting too high. These alarms alert workers to take action before the seafood spoils. Prompt attention stops a small problem from becoming big and ruining the fish.
Regular Cleaning
The unit should be cleaned regularly following the manufacturer's instructions with warm soapy water or a mild disinfectant. Too much build-up of dirt, stains, or old food can harbor bacteria and germs that contaminate seafood. A clean environment helps create safe storage conditions.
Wipe down regularly
Work surfaces inside and outside the unit, like tables and counters, should be properly wiped down with disinfectant. Allowing food, dirt, or spills to sit on surfaces invites germs and pests like bugs, mice, or flies that contaminate the fish. Clean surfaces help prevent seafood contamination.
Any spills of seafood juices or liquids should be cleaned up right away using cleaning wipes or towels. If spills are left to sit, they can dry and become hard to remove, giving bacteria a place to multiply. Cleaning spills immediately keeps the area fresh and less chance of germs.
Vermin Pests control
Proper pest control measures should be taken to keep vermin, insects, and rodents away from the refrigeration unit and storage area. Pests are naturally attracted to food, fish, and dampness, so eliminating them prevents access to the seafood. Traps, baits, and regular inspections control infestations before they contaminate the stock.
Inspection of containers
All containers, bags, or boxes that bring in ingredients or supplies should be inspected for signs of pests or insects. Don't let anything into the space that might carry bugs, mice, or dirty animals. Containers are brought into the unit space - they should be checked first so pests aren't invited in.
Frequent garbage disposal
Trash and garbage around storage areas should be regularly emptied and taken far away so it doesn't attract pests. Any leftover food, fish, or empty containers in the trash draws rats, flies, and other critters looking for a meal. Clean, tidy spaces stop pests from coming inside to ruin the catch.
A1. The refrigeration unit is used to store fish like salmon, tuna, and cod, shellfish like shrimp, crabs, lobster, clams, mussels, oysters, scallops, and seawalkers like octopus and squid. Any caught seafood for sale or storage needs cold temperatures to stay safe and fresh.
A2. The compressor is like a pump that compresses the special cooling fluid, called refrigerant, in the unit. When the refrigerant is compressed, it gets hot, and then the compressor moves it through the coils inside the fridge. As it moves through the coils, the fluid cools down, creating cold air that chills everything and keeps the seafood safe from bacteria.
A3. A blast freezer quickly freezes seafood to lock in freshness, flavor, and nutrients by preventing slow ice crystal formation. It's efficient for large batches, enhances food safety by minimizing bacteria, and extends shelf life for transport and storage.
A4. Refrigerated containers and units can be temporary outdoor storage, but should be protected from weather, power outages, and pests. Regular maintenance and monitoring are important because harsh outdoor elements could affect refrigeration performance, storage security, and seafood safety, especially over long-term periods.
A5. Business owners should regularly clean the ice maker, check the water filters, and look for dents or corrosion. They should also make sure the temperature stays below 10 degrees Fahrenheit and that the soil is level to ensure good ice production.
浙公网安备 33010002000092号
浙B2-20120091-4