Deep Freezer Cold Room

Fish degradation due to protein deterioration, fat changes and dehydration can be slowed by reducing the storage temperature.
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Fish degradation due to protein deterioration, fat changes and dehydration can be slowed by reducing the storage temperature. Frozen fish products should be stored at the appropriate temperature for species, product type and expected shelf life.


The recommended storage temperature for all fishing products is -30 ° C and this temperature is accepted throughout Europe. Any change by the action of bacteria in practice will stop at this temperature completely and the rate of other adverse changes that occur will be greatly reduced. Some products can be stored safely at temperatures higher than the recommended temperature of -30 ° C, where they will be stored for a short period of time because they cannot guarantee that the product will not remain in stock for a long time. Than expected, therefore safer to use at lower temperatures than recommended


Cold room operators cannot be confident that they store only one type of fish or a type of fish or keep it for a limited time. Cold rooms created to store fish should be able to operate at -30 ° C but at high temperatures up if the situation and code or related advice allowed

The leading authority in cold storage design has estimated that under certain conditions, the overall cost of a cold room at -30 ° C is higher than the operation at -20 ° C, only 4%. Higher

The difference between all expenses and operating or operational expenses will be explained to the reader clearly by checking the cost of the cold room, as detailed in Chapter 10, Table 16 shows. Suggests that the conservation of fish at -30 ° C has a significant advantage in terms of shelf life. It is possible that the benefits of improved quality can compensate for the storage cost at a much lower temperature. These times correspond to the actual shelf life that determines when the product is still suitable for consumption or the desired process.


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