A flake ice machine is not a product or process that is as complicated as it would first appear. However compared to it’s poor relative, the ice cube maker, it is technically far and away more superior. Commercial ice flakers are able to provide many benefits to shellfish and seafood processors. In addition to saving time and money, these machines also improve the quality and life of the product. In this post, we’ll explore advantages of a flake ice machine in the seafood industry. Using a flake ice machine will keep shellfish and seafood at an ideal moisture level. The key word being humidity, Shellfish should ideally be kept between 1°C and 4°C, but no lower than freezing.
Flake Ice Machine for safe storage of Shellfish
Flake ice is excellent for rapidly cooling seafood because of its ability to transfer heat quickly. This keeps seafood fresh, prevents it from rotting or decaying. The melting flake ice naturally rinses the shellfish while also removing bacteria and odours. Flake ice is dry to the touch, this allows each “flake” to remain separate without sticking or clumping together. The popularity of flaked Ice is not only restricted to the shellfish and fish processing industry. Also popular with bakeries, meat and poultry and fruit and vegetables. While not forgetting the trendy wine bar and laboratories. Flake ice is the typical ‘go to’ as it does not leave the residue typically associated with chip ice.
Flake Ice reduces wear and tear on equipment
Flake ice is produced at between 1.5mm to 2mm in thickness and releases its cooling energy quickly. The reason being that flake ice has a large surface area-to-volume ratio. Using a flake ice machine will save time and money in the long run. Reducing time spent on preparation ensures the product gets to market quicker. Flaked ice is also an efficient means of producing ice as it melts more slowly than it’s counterparts. This ensures shellfish and seafood retain freshness over longer periods. Due to the composition of the ice it is also kinder to processing equipment as opposed to nugget or chipped ice.
Flake ice is a cleaner more sanitary option
Since it doesn’t absorb odour or taste, it won’t contaminate seafood. Additionally, the small size of flake ice means less contact with food, which reduces the risk of bacteria multiplying. To make clean ice, the ice machine must first be free of impurities such as chlorine, particulate, and other contaminants. Ice looks and tastes better if the water is clean, so it’s important to filter the water used for making ice. If your ice has particles, tastes, or smells like the water it was made from, it’s likely because your water is impure. Remember that the ice will be consumed if used within a cocktail. Hard water needs to be treated to remove such minerals as calcium and magnesium.
Shellfish have a low environmental impact
It’s clear that eating a more environmentally friendly diet is strongly associated with eating plant-based foods. However, there are other ways to lower the impact of your meals that don’t involve consuming plant-based foods, such as shellfish. Some recent research discovered that 32% of consumers are highly engaged with adopting a more sustainable lifestyle, while 28% of consumers have actually stopped buying a product because of its environmental impact (Deloitte). As a result, people have naturally started to examine their diets. Shellfish also have a positive impact on the environment.
Shellfish are high in Micro Nutrients
Many people fail to recognise that bivalves, which are typically undervalued, can not only be a beneficial source of protein in the diet of many individuals, but they also can provide a nutrient-dense food. Bivalves are higher in protein than many meats and high-protein plants (such as beans), and they also contain a lot of omega-3 fats, which are important for health but are in short supply in many people’s diets. Besides iron, zinc, and magnesium, they also contain many micronutrients.
What are shellfish?
Shellfish are rich in lean protein, minerals and healthy fats and the benefits are numerous and include boosting your immunity, promoting heart and brain health and aiding weight loss. Conversely shellfish may contain metals and contaminants and are one of the most common food allergens. They can be separated in to two groups, crustaceans and molluscs (gastropods, bivalves, and cephalopods). Most shellfish live in salt water but can also be found in fresh water. Further reference and reading.
Shrimp, Crayfish, Crab, Lobster,
Bivalvia (Clams, Scallops, Oysters, Mussels, Cockles etc.)
Cephalopoda (octopus and squid)