SUB-CHILLING™ Rotex

The RoteX Sub-Chilling™ Onboard system revolutionizes the chilling process by eliminating the need for ice, using the fish itself as the cooling refrigerant. This sub-zero chilling method preserves product quality, extends shelf life by up to 7 days, and improves yield by reducing gaping and bacterial count. The system allows ships to stay at sea longer, increasing catch while maintaining superior product quality.

• No-Ice Chilling: Sub-zero cooling without ice for superior product quality
• Improved Yield: Higher yield with firmer fillets and less gaping
• Extended Shelf Life: Keeps fish fresh for up to 7 days longer
• Sustainable: Reduces ice usage, lowering CO2 emissions and freight weight
• Increased Capacity: Enables longer fishing trips, bringing more catch to shore

The RoteX Sub-Chilling™ Onboard system solves the challenge of using large amounts of ice for chilling, which requires extra labor, energy, and space. By eliminating ice, it increases efficiency, reduces operational costs, and maintains fish quality during longer trips, extending product freshness and enhancing the yield during processing

Unlike traditional ice chilling, the RoteX Sub-Chilling™ Onboard system uses the fish itself as the refrigerant, preserving its freshness without the need for ice. This innovative approach ensures a superior product with higher yield, reduced ice load, and a lower environmental impact. It also improves labor efficiency and reduces the need for time-consuming ice handling.

The Fish Is the Cooling Refrigerant

• The SUB-CHILLING™ process treats the fish far better than traditional ice chilling. In SUB-CHILLING™, the cooling is moved into the fish itself without freezing it. Although the temperature of the fish is below the 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.

Extends Shelf Life up to 7 Days

• This revolutionary method of sub-zero chilling can extend shelf-life up to 7 days, requiring no ice during slaughtering and transport. Ergonomic and sustainable, SUB-CHILLING™ uses less resources to preserve quality and deliver better farm-raised fish into production. For end consumer and sellers alike, this means less wastefood and better utilization of the earth’s resources.

Maintaining Product Quality

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For Every Stage of Preservation

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Ideal as a Pre-Freezing Treatment or a Post-Thawing Application

• The Sub-chilling technology is versatile and can be used for different purposes. Fish can be sub-chilled to keep it fresh during transport, to prepare it for better freezing and to maintain quality after thawing. Sub-chilled fish is evenly chilled and maintains a cold core temperature that enhances product quality in the freezing process.

Keep the Quality Of Defrosted Fish Up To Par

• Maintaining the highest quality of salmon after defrosting is now a possibility with sub-chilling. The method helps maintain the elasticity of this valuable product after thawing, even with high fat and omega 3 content.

Thawed Fish Can Be Kept Fresh Longer

• Thawed salmon can go straight from sub-chilling into production, as effective stream cooling during the process eliminates the need for tubs. Thawed fish can be kept fresh longer with sub-chilling after the thawing process.

Lower CO2

20% less transport weight

Equipment

Complete Farmed-FishSUB-CHILLING™ System

Designed for fish farming companies, slaughterhouses as well as primary and secondary processors, the SUB-CHILLING™ technology offers benefits for every step of the chilling, freezing and thawing chain. KAPP Skaginn’s complete processing, chilling, freezing and defrosting solutions operate with less labor, minimize energy expenditure and increase efficiency while maintaining product quality for longer.

RoteX™ Aquaculture

The SUB-CHILLING™ system is based on our own RoteX™ technology, a design based on an auger tank with patented side injection that circulates chilled water from heat exchangers. The tank's design guarantees that all fish receive the exact same treatment, with complete control of timing and temperature from beginning to end.

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