OptimICE®

OptimICE® is an advanced slurry ice technology that replaces conventional flake ice. It uses seawater or saltwater to create liquid slurry ice that quickly cools fish to below 0°C / 32°F, ensuring freshness and extending shelf life throughout the cold chain.

Rapid cooling of the catch is key

As soon as a fish is caught, its decay begins and the sooner it gets refrigerated, the less bacteria will grow, shelf life will be prolonged and maximum quality maintained.

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Revolutionizing fish preservation

The OptimICE® liquid Ice system cools the fish down to below 0°C / 32°F in less than one hour. Using traditional flaked ice, it takes around fifteen hours to reach the same temperature.

It is a recognized fact that treatment and cooling speeds are the most important in maintaining fresh fish quality. The key to increasing the quality of fish is rapid cooling, thus reducing microbial and bacterial formation.

Numerous studies have been performed on the cooling systems and all show similar results. The graph above is from Seafish Scotland. Matís, the Icelandic Food and Biotech research institute and the University of Akureyri as well as the International Journal of Refrigeration etc. have also researched slurry ice cooling and published similar results.

Fresh Product From Sea To The Consumer

The rapid and efficient cooling of the catch ensures the freshness and maximum quality of the product. The cooling never ends when the fish is in transport onshore. Even though cooling in a trailer fails, the cooling of the fish doesn’t stop because of OptimICE®.

The fish can finish the journey across the country and be complete and in top condition all the way, due to OptimICE®. The ice-less sub-chilling solutions are, on the other hand, very sensitive in transport.

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• Utilizes seawater or saltwater for sustainable cooling
• Ensures fish remains fresh without freezing
• Energy-efficient and cost-effective solution
• Compatible for both onboard and onshore use

After 14 days of cooling

Drag the circle up or down to compare the flake-ice (before) and slurry-ice (after) images.

^{Fish below cooled with Flake Ice}

^{Fish above cooled with OptimICE®}

Where the cold chain never breaks

Rapid cooling OptimICE® rapid cooling is up to 10 times faster below 0°C/32°F than traditional flake ice.	Shelf life increased by 5–7 days The rapid and efficient cooling of the catch ensures the freshness and maximum quality of the product.	Formation of macro bacteria is decreased The rapid cooling reduces bacterial growth drastically. Furthermore, OptimICE® liquid ice is produced in a closed system without exposure to outside impurity.	Improved efficiency OptimICE® is a fully automated system where shoveling ice and other extra work is unnecessary. It increases product value and saves energy onshore.

It solves the problem of preserving fish quality during long transport times, particularly for the seafood industry, where maintaining freshness is critical. The system also eliminates the need for traditional ice, making it more environmentally friendly.

Product Video

Unlike conventional ice-based systems, OptimICE® ensures a consistent and reliable temperature (-0.5°C / 31.1°F), which prevents the fish from freezing while maintaining maximum freshness.

This technology offers a significant advantage over traditional cooling methods in both performance and sustainability.

HELP US HELPING YOU

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What we need to know about your process;
· Off or onshore application.
· Volume of product per hour.
· Highest temperature of the product.
· What is your target product temperature.
· Highest water temperature (used for ice production).
· A brief description of your manufacturing process will help.
· Electrical information.

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OPTIM-ICE SYSTEM ACRONYMS DETAILS:

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BP = Standard version with Intergraded pre-cooler
P = Intergraded pre-cooler
T = For warmer weather climates
R = Using existing pump circulation system
S = Air cooled
H = Hydraulic driven
B = Standard version without Intergraded pre-cooler