Our SUB-CHILLING™ technology by RoteX is a new and revolutionary chilling method for the fisheries and aquaculture industry. The concept of SUB-CHILLING™ is to chill the fish down below freezing point of water, where the core temperature of the fish gets close to -1.5°C/29.5°F in only one hour, depending on species. Although the temperature of the fish is below 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 and eliminates the need of using ice to store and chill the product.
The SUB-CHILLING™ system is based on our known RoteX technology which is an auger tank with patented side injection which circulates cold water from a heat exchangers. The RoteX tank is designed to guarantee that all fish gets the exact same treatment, with complete control of the timing and temperature treatment of the fish the whole way through the system. The RoteX bleeding tank toward the SUB-CHILLING™ process can either be installed as separate tank prior the sub-chilling tank or as an integrated chamber inside the SUB-CHILLING™ tank.
The main advantage of sub-chilling is that it can extend product shelf-life by 5 to 7 days. The overall quality of the product increases with sub-chilling and research has shown that both the processing yield and cooking yield is better compared to traditional cold handling. SUB-CHILLING™ fillets also have less gaping and are more resistance toward pin boning.
SUB-CHILLING™ is a proven solution both for whitefish and aquaculture products. The system can be installed both as an onboard or onshore system, depending on where the slaughtering process takes place.
ROI and Carbon footprint
Our customers have experienced great return on investment (ROI) both by higher product price and by reduced transportation cost. Beside the economic benefits of the SUB-CHILLING™ system, this technology is ecological friendly and reduces the carbon footprint by many ways.
Development of Sub-Chilling™
Years of research and development and further building on the knowledge that has been gathered in projects involving super-chilling of fresh fish fillets where the inspiration that led to the development of SUB-CHILLING™ for whole fish. The R&D work between Skaginn 3X and Matís (The Icelandic Food and Biotech R&D) has led to patent pending technology that dictates how this must be done and more importantly how this can be industrialized in a practical way involving computer controlled dwelling time in cooling tanks of different temperature and circulation of water. Click here to see SUB-CHILLING™ report by Matís.