Fish Cold Storage and Blast Freezing

Fish Cold Storage and Blast Freezing Solutions

To ensure high quality in seafood, the product must be frozen or chilled as soon as possible. Frigo System offers solutions for all your cooling needs throughout fish processing, from packing to storage. Our expert teams provide project planning, contracting, modernization works, system installation and technical support for existing systems.

What Determines Seafood Quality?

  • Suitable storage temperature
  • Protecting the product from dehydration
  • Freezing speed
  • How the product is transported to the store

Our Solutions

  • Blast freezing: Blast freezer rooms freeze products as quickly as possible without damaging their properties. Special type evaporators are used in fish blast freezers.
  • Continuous freezing: Spiral freezers with a capacity of 250 to 3,000 kg per hour.
  • Cold storage: Industrial cold rooms in the sizes you need.
  • Cooling systems: Central cooling systems designed to operate reliably and with maximum efficiency.

Typical Storage Conditions

ProductTemperatureRelative humidityApprox. storage life
Fish (frozen)−23 / −29 °C90–95%6–12 months
Fish (fresh)−1 / +2 °C90–95%5–15 days
Fish (brine)+4 / +10 °C90–95%10–12 months
Oyster (frozen)−18 / −29 °C90–95%3–8 months
Turbot−1 / +1 °C95–100%18 days
Shrimp−1 / +1 °C95–100%12–14 days
Tuna0 / +2 °C95–100%14 days

These are general guide values from our catalog. Final conditions are set according to the product and the project. For design details, see our fish freezer room design guide.

Frequently Asked Questions

At what temperature is frozen fish stored?
Our catalog gives −23 / −29 °C, with an approximate storage life of 6–12 months.

How long can fresh fish be stored?
Approximately 5–15 days at −1 / +2 °C.

Do you work on existing plants?
Yes. We carry out modernization works and provide technical support for existing systems.

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Send us the product, required freezing and storage capacity and project location.

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