Fast freezing gives finer fish quality


Family-owned J M Langaas has installed Super­Freeze plate and tunnel freezers for use with white fish. Utilising CO2 as the refri­gerant, these reach tempe­ra­tures of ‑44°C compared with ‑32°C for the company’s previous equipment.

Based in Lofoten, this fish buyer reports that quick freezing improves product quality and keeps it almost as good as when the catch is frozen at sea.

The plant has a capacity of 70 tonnes per day in full operation, freezing time is almost halved and elect­ricity costs have been cut by almost 30 per cent. Waste heat is recovered for such appli­ca­tions as heating floors.

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