Cooling and freezing are important applications in many stages of the fish processing procedure. Compliance with the maximum permitted temperatures is regulated by law. Many products are intermediately cooled before they undergo the next production step: chilled before they are sliced, or frozen to be subsequently placed in the warehouse or sold.
The cooling and freezing of food products occurs at various points in the manufacturing process. Depending on the product, time and space capacities, this can be done continuously or batch wise. The objectives of the cooling process can be varied: for the hardening of product surfaces, for cooling above the freezing point or for the freezing of the products.