{"id":682,"date":"2024-09-16T17:09:58","date_gmt":"2024-09-16T17:09:58","guid":{"rendered":"https:\/\/www.ice-systems.com\/us\/?post_type=sectors&#038;p=682"},"modified":"2026-06-11T12:05:13","modified_gmt":"2026-06-11T12:05:13","slug":"seafood-industry","status":"publish","type":"sectors","link":"https:\/\/www.ice-systems.com\/us\/sectors\/seafood-industry\/","title":{"rendered":"Seafood Industry"},"content":{"rendered":"\n<p>Ice demand in seafood operations depends on processing volumes, product handling and how quickly goods move through the factory. Maintaining the right temperature is essential throughout processing, storage and dispatch to keep products fresh and meet food safety standards.<\/p>\n\n\n\n<p>Typical capacity guidance:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mid-sized processors and wholesalers: ~2 to 8 tons per day<\/li>\n\n\n\n<li>Large-scale seafood processors \/ import-export facilities: 10+ tons per day, often requiring continuous production systems<\/li>\n<\/ul>\n\n\n\n<p>Species also influence demand. For example, shrimps and shellfish often require heavier ice coverage due to faster spoilage rates, while whole fish may require consistent bed layering during storage and transport.<\/p>\n\n\n\n<p>Interested? Ask for one of our experienced Sales Engineers to visit your site to discuss. No-charge site surveys are available.&nbsp;<\/p>\n\n\n\n<p><em><strong>Our engineer says\u2026<\/strong><\/em><\/p>\n\n\n\n<p><em>\u201cDuring Isaac\u2019s servicing trip in Scotland he visited one of our long term customers to complete a Free of Charge health check. Isaac discovered that although the customer mainly uses ice to keep the fish fresh during transportation, they also use ice when storing product. The customer said they do this to prevent the need to freeze the fish as this can affect the quality. He also likes the fact that they can store subcooled flake ice within his freezer, ready for promotion or the occasional UK heatwave!\u201d<\/em><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ice demand in seafood operations depends on processing volumes, product handling and how quickly goods move through the factory. Maintaining the right temperature is essential throughout processing, storage and dispatch to keep products fresh and meet food safety standards. Typical capacity guidance: Species also influence demand. For example, shrimps and shellfish often require heavier ice&#8230;<\/p>\n","protected":false},"featured_media":683,"template":"","class_list":["post-682","sectors","type-sectors","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/sectors\/682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/sectors"}],"about":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/types\/sectors"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/media\/683"}],"wp:attachment":[{"href":"https:\/\/www.ice-systems.com\/us\/wp-json\/wp\/v2\/media?parent=682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}