Because of its concentration of water (80% of its weight), but low fat rate (except for the kind of fish called fat)
fish requires that the cold chain be frequently maintained.
From fishery through customer, fish is given special care.
sorting (manual) as well as calibration (automatic),
fish goes through temperature-controlled areas.
Mastery of the cold chain is an additional guarantee of quality taste and safety for the product.
Production capacity: 1500kg/h
Automatic Calibration
Systematic checking of weight
Continious monitoring of cold chain