SUB-CHILLING™ Rotex

SUB-CHILLING™ Rotex

SUB-CHILLING™ offers better farmed fish quality through sub-zero chilling without ice, enhancing yield, quality, and shelf-life. Designed for fish farming companies, slaughterhouses, and both primary and secondary processors, this innovative technology provides benefits at every stage of the chilling, freezing, and thawing process.

A New Way to Preserve Farmed Fish

  • The Fish Is the Cooling Refrigerant

    The SUB-CHILLING™ process treats the fish far better than traditional ice chilling. In SUB-CHILLING™, the cooling is moved into the fish itself without freezing it. Although the temperature of the fish is below the freezing point of water, the fish remains fresh and unfrozen in a subzero state. With this new method, the fish itself becomes the cooling refrigerant.

  • Extends Shelf Life up to 7 Days

    This revolutionary method of sub-zero chilling can extend shelf-life up to 7 days, requiring no ice during slaughtering and transport. Ergonomic and sustainable, SUB-CHILLING™ uses less resources to preserve quality and deliver better farm-raised fish into production. For end consumer and sellers alike, this means less wastefood and better utilization of the earth’s resources.

Maintaining Product Quality

  • For All Farmed Fish

    Suitable for farmed fish species like salmon, seabass, seabream, shrimp, tilapia and trout, KAPP Skaginn’s SUB-CHILLING™ technology benefits the whole value chain from harvesting to consumer.

  • Improved Pin-Boning Yield

    With SUB-CHILLING™, harvested fish is easier to process and offers better production yield at the processing site. As the product is kept at a sub-zero temperature throughout chilling, the fish is firmer, shows lower bacterial count and maintains its quality better during pin-boning.

For Every Stage of Preservation

  • Ideal as a Pre-Freezing Treatment or a Post-Thawing Application

    The Sub-chilling technology is versatile and can be used for different purposes. Fish can be sub-chilled to keep it fresh during transport, to prepare it for better freezing and to maintain quality after thawing. Sub-chilled fish is evenly chilled and maintains a cold core temperature that enhances product quality in the freezing process.

  • Keep the Quality Of Defrosted Fish Up To Par

    Maintaining the highest quality of salmon after defrosting is now a possibility with sub-chilling. The method helps maintain the elasticity of this valuable product after thawing, even with high fat and omega 3 content.

  • Thawed Fish Can Be Kept Fresh Longer

    Thawed salmon can go straight from sub-chilling into production, as effective stream cooling during the process eliminates the need for tubs. Thawed fish can be kept fresh longer with sub-chilling after the thawing process.

Lower CO2

20% less transport weight

Equipment

Complete Farmed-FishSUB-CHILLING™ System

Designed for fish farming companies, slaughterhouses as well as primary and secondary processors, the SUB-CHILLING™ technology offers benefits for every step of the chilling, freezing and thawing chain. KAPP Skaginn’s complete processing, chilling, freezing and defrosting solutions operate with less labor, minimize energy expenditure and increase efficiency while maintaining product quality for longer.

RoteX™ Aquaculture

The SUB-CHILLING™ system is based on our own RoteX™ technology, a design based on an auger tank with patented side injection that circulates chilled water from heat exchangers. The tank's design guarantees that all fish receive the exact same treatment, with complete control of timing and temperature from beginning to end.