In the seafood industry, the preservation of fresh seafood such as oysters has always been a pain point. The traditional methods of ice crushing or low-temperature refrigeration have problems such as low efficiency, high energy consumption, and easy pollution, resulting in product loss rates of up to 20% -30%.
The dilemma of seafood preservation
1. The uniqueness of oysters and the limitations of traditional preservation methods
Oysters are high protein and perishable aquatic products, and their preservation requires rapid cooling to 0-4 ℃ within 2 hours after fishing, otherwise they are prone to bacterial growth and produce a fishy smell. Traditional preservation methods mainly rely on crushed ice or ordinary ice cubes for covering, which have the following pain points:
Low cooling efficiency: Crushed ice requires frequent manual addition, making it difficult to achieve uniform cooling; Ordinary ice cubes have a small contact area with oysters and a slow cooling rate.
• Water loss and pollution risk: The water produced by the melting of crushed ice can dilute oyster juice and reduce taste; Open operation is prone to introducing microorganisms.
The contradiction between cost and loss: Small fishing boats or processing enterprises need to replenish ice multiple times, resulting in increased transportation costs, while the loss rate remains high.
2. Rigid demand growth in the seafood market
Data shows that global oyster consumption will exceed 15 million tons in 2023, with China, as the main consumer country, experiencing an annual growth rate of 18% in cold chain logistics demand. However, about 30% of the losses in cold chain logistics occur on the "last mile" - that is, the cooling from fishing boats to processing and distribution links is not timely. This contradiction highlights the importance of efficient ice making equipment.
Technological innovation of 15 ton fully automatic direct ice block machine
1. Core technology principles and advantages
This device achieves rapid cooling and long-term preservation through "direct contact ice block forming+precise temperature control system":
Ice brick forming technology: Using a high-pressure water circulation system, water is directly injected into the mold and instantly frozen into rectangular ice blocks of 5cm × 5cm × 10cm, with uniform density and moderate hardness, which can tightly adhere to the surface of oysters and accelerate heat conduction.
Pre cooling technology at -5 ℃: The inner chamber of the equipment remains constant at -5 ℃, rapidly inhibiting enzyme activity in oysters through a low-temperature environment, extending the shelf life by more than 40% compared to traditional 0 ℃ refrigeration.
Temperature control system: Built in sensor network monitors the temperature of ice bricks and oyster cores in real time, dynamically adjusts the cooling power through algorithms, and ensures that the temperature difference throughout the process is less than ± 0.5 ℃.
2. Safety and hygiene assurance
Fully enclosed sterile production: The equipment is equipped with ultraviolet sterilization modules, and the ice making water is filtered through multiple layers (including activated carbon and reverse osmosis filter cartridges) to meet drinking water standards.
Zero pollution contact design: Ice blocks are directly covered on the surface of oysters without the need for manual addition, avoiding the risk of cross infection.
3. Efficient production capacity and intelligent management
15 ton daily production capacity: can meet the daily processing capacity of a single 10000 ton fishing vessel, or provide centralized ice supply for regional cold chain logistics centers.
Remote monitoring platform: Through IoT technology, users can view the real-time operation status of devices, ice block production, and fault warnings.
The whole process of freshness preservation from fishing to dining table
1. Rapid cooling during the fishing process
On the deck of ocean going fishing boats, oysters usually take 3-5 hours to be transported to processing plants after being caught. Under traditional methods, the cabin requires frequent sprinkling of crushed ice, which is time-consuming, labor-intensive, and difficult to maintain a constant temperature. The ice blocks prepared by the 15 ton ice brick machine can be pre stored in a -5 ℃ compartment, and after fishing, oysters and ice blocks can be directly packaged in a 1:1 ratio to achieve "cooling on shore", and the core temperature can be reduced to the target value within 15 minutes.
2. Standardization treatment of processing plants
In the oyster sorting and packaging process, ice blocks can be directly embedded into the packaging box as an "active refrigerant":
Stacked placement: Ice blocks and oysters are alternately laid with a 1cm interval between each layer to ensure even heat dissipation.
Extended shelf life: Experimental data shows that oysters preserved with ice blocks using this equipment can maintain optimal quality for up to 7 days in an environment of 0-4 ℃, far exceeding the traditional method's 3-4 days.
3. Seamless connection of cold chain logistics
During transportation, ice blocks continuously release cold energy, while their sturdy structure prevents damage from compression. For example, after a seafood company adopted this equipment, the loss rate of long-distance cold chain transportation decreased from 25% to 8%, and the single transportation cost decreased by 12%.
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