4 Reasons Ice Cooling May Not Be Best for All Produce

Keeping fruits and vegetables at their optimal temperatures is vital for maintaining freshness and nutritional value. Temperatures that are too warm could cause certain types of produce to go bad. Keeping your produce cool with ice cooling is beneficial in many cases. However, not all produce will fare well with ice cooling. Let’s take a look at 4 reasons why ice cooling isn’t always the right choice.

Large Ice Chunks Could Be Problematic

Some types of fruits, such as tomatoes, plums and peaches, have very thin skins that are prone to bruising, bursting and other types of damage. If you choose to use solid ice to keep these types of produce cool, there is a good chance you’ll end up with produce you either have to sell at a discount or can’t sell at all. Still the produce experts emphasize that stone fruits especially have to be stored at temperatures equaling 0 degrees Celsius or 32 degrees Fahrenheit. If they are too warm, they will continue to ripen, greatly diminishing their shelf life.

Melting Ice Could Ruin Produce

Some types of produce cannot get wet. Strawberries, blueberries and similar produce items will quickly become soft and decay once they get wet. Lettuce and other leafy vegetables are also prone to problems once they become wet. They will lose their freshness and begin to wilt within a few hours, leading to lost profits because of unusable vegetables. Even if the produce itself would be ok in water, melting ice could damage the packaging. Some fruits are stored in cardboard containers that degrade and fall apart when they become wet, leaving spilled produce as the result.

Ice Cooling Isn’t Always Economically Viable

Block ice is a common way to keep produce cool, but depending on where you are located and on the time of year, it isn’t always readily available. During peak seasons, agricultural areas usually have more demand than supply for block ice. While this type of ice is easy to transport long distances, doing so usually costs much more between the laws of supply and demand and the extra labor and transportation. One alternative is chip or flake ice, but it is only viable if you make your own with a machine such as the ones we sell at SEMCO/SEMCOLD LLC or if an ice plant is nearby. This type of ice cannot travel long distances since it melts and refreezes in one large ice chunk.

Ice Requires Enough Laborers

Small businesses simply might not have enough people on hand to work with large amounts of ice. Ice is heavy, and especially when working with large enough chunks or bags to cool large amounts of produce, it is practically impossible for one or two people to move alone. It is also time consuming to ensure the ice is still solid enough to do its job and that produce is at an optimal temperature. A business owner who already has a full plate could need to hire another person just to handle the care of produce.

All in all ice cooling is an excellent method of preserving freshness and quality. However, it is important to understand the limitations and drawbacks of ice cooling and to realize that for some types of produce, ice cooling isn’t necessarily the right choice. SEMCO/SEMCOLD LLC manufactures a wide range of cooling systems and whether ice is right for your application or not, we can design a fully customized system that meets your needs.

Flexible Financing Options for All Equipment

At SEMCO/SEMCOLD LLC, we strive to make acquiring high-quality industrial equipment more accessible with our LEAF Leasing financing options. This flexible “Lease-to-Purchase” program allows you to spread the total cost of any equipment over affordable monthly payments. Whether you need ice crushers, rotary valves, hydrochillers, or any of our advanced systems, financing through LEAF ensures you can enhance your operations without upfront financial strain. At the end of the lease term, you fully own the equipment—no hidden fees or extra costs. Additionally, LEAF Leasing offers tailored payment schedules, including options that align with your business’s cash flow cycles. Contact us today to explore how our financing solutions can help you grow your business with ease.

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Forced-Air Cooling Mistakes to Avoid When Cooling Produce

Many types of produce, like strawberries, apples, beans and blueberries, have to be drastically cooled after harvest in order to keep their freshness. Putting every different type of produce under the right cooling method will lengthen their freshness and ensure that a high quality product is given to consumers. There are a lot of different types of post-harvest cooling methods out there, like forced-air cooling, room cooling, hydrocooling and icing. Each of these cooling methods has a proper use when it comes to different types of produce. SEMCO/SEMCOLD LLC understands that you’ll need different equipment depending on the type of produce you deal with. However, in today’s article let’s take a look at forced-air cooling and some common mistakes to avoid when using this cooling method

What Is Forced-Air Cooling?

Forced-air cooling uses fans to pull cool air through the packages and pallets of produce. Because the cold air is actually forced around the room and into the heart of the pallets, this cooling method is typically 75% to 90% faster than room cooling. Forced-air cooling is thought of as being effective because:

  • It reduces how long produce stays at warmer temperatures, which decreases deterioration of the product.
  • It is energy efficient because of its shorter cooling times.
  • It is particularly more efficient when it comes to cooling large volumes of produce.
  • It cools produce without adding moisture or requiring excessive handling of the product.
  • It can be retrofitted from an existing room cooling facility.

 

Potential Forced-Air Cooling Mistakes

While forced-air cooling systems can be really effective, you have to avoid making certain mistakes that would drastically reduce the effectiveness of this cooling method.

Humidity Mistakes

The movement of the air can cause the produce to get dried out if the humidity levels are not properly regulated and monitored. Lack of water on the surface of the produce can result in shrinkage, wilting and overall loss of quality. Too much water can lead to the growth of mold and other fungi. This type of mistake can be avoided by incorporating more coils or larger coils used in the system and using a wet-bulb thermometer to monitor the humidity levels. You can also use industrial humidification systems to help keep the room at the right humidity level.

Ventilation Mistakes

Another mistake is not having enough ventilation between the packages, in the pallets and in the room in general. This lack of air flow can reduce the efficiency of the forced-air cooling system. If there is not enough ventilation, the cooling time will be longer. If there is too much ventilation, the products may not stay at a consistent temperature.

Overcrowding Mistakes

Another common mistake is over packing the pallets. When the pallets themselves are too full, the center produce is not able to get cooled as well as the other produce. You can avoid this type of mistake by not filling the individual pallets too full.

Produce Mistakes

Finally, many people use this type of system for the wrong types of produce. Some produce is not supposed to get as cold as quickly as others. At SEMCO/SEMCOLD LLC, we can help you get the right system for the right produce. It is appropriate to use a forced-air cooling system for apples, beans, blueberries, brambles, cabbage, cucumbers, eggplant, okra, peaches, peas, peppers, potatoes, squash, strawberries and tomatoes among others.

Using the most effective cooling system is important, but even an effective system has to be used in the right way. Turn to professionals who can help you get the best equipment for your line of work. Turn to SEMCO/SEMCOLD LLC. We provide fully customized cooling systems including forced-air cooling systems.

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Produce That Is Well-Suited for Cooling with Ice

After the harvest of a beautiful crop of produce, growers must then consider how to quickly and completely cool their harvest to keep it in peak condition for transport and sale. At SEMCO/SEMCOLD LLC, we manufacture and install industrial grade cooling systems that are custom designed to meet each client’s specific needs and facilities. Cooling fresh goods immediately after harvest will help maintain freshness and quality in produce. If not properly cooled and stored, fresh produce is subject to rot or degradation of firmness and overall quality. Prompt and proper cooling slows down ripening, softening and color changes and keeps off spoilage due to various bacteria, yeasts or fungi.

Various Cooling Methods

There are many methods used to cool fresh goods . Room cooling involves storing produce in insulated rooms equipped with refrigeration units. Forced-air cooling is a system where fans are employed in conjunction with room cooling to pull the cool air through packaged fresh goods containers. Hydrocooling means dumping produce into cold water or placing cold running water over the produce to quickly clean and remove heat from the produce.

The Benefits of Icing

Icing is another cooling technique. Ice cooling involves adding crushed ice to the container on top of the produce either by hand or through machine application. This article will focus on ice cooling.
Ice can be applied to fresh goods packaging in a number of ways. Crushed ice can be added to each package manually, but this is a labor intensive, slow process that is not functional for high-volume facilities. Liquid icing injects water and ice into produce packages through prepared vents or handles without removing the packages from storage pallets or having to open the tops of the packages. Specific machinery can be customized to meet a facility’s specifications, can quickly inject the slurry of ice and water into each package as the containers of produce travel along a conveyor belt.
Liquid icing can also be applied through handle openings in the sides of boxes with the use of a hose. The water does most of the cooling with the ice helping to keep the temperature of the produce low. One benefit of this method is that the packages can remain closed. This allows workers to quickly ice large pallets of boxed fresh goods. Since liquid icing wets the fresh goods, it must not warm up again. If it does, the produce becomes more susceptible to post harvest diseases. Top icing involves applying a two to four-inch layer of crushed ice. This helps maintain cooling for the top layers of fresh goods in a truck. Top icing doesn’t effectively cool all of the pallets, but it can maintain a low temperature.

Produce That Does Well With Ice Cooling

Ice cooling is particularly effective for fresh goods with high respiration such as sweet corn or broccoli. Produce that is well-suited for icing include the following fruits and vegetables:

  • Artichokes
  • Asparagus
  • Beets
  • Broccoli
  • Cantaloupes
  • Carrots
  • Cauliflower
  • Endive
  • Green Onions
  • Leafy Greens
  • Radishes
  • Spinach
  • Sweet Corn
  • Watermelon

Not all produce types are good candidates for ice cooling, however. Products that are damaged by ice, such as; berries, tomatoes, squash, green beans, cucumbers, onions, Romaine lettuce and herbs should not be cooled using an icing method. Icing such delicate items can spoil them completely and make them unsuited for sale and consumption. At SEMCO/SEMCOLD LLC, we can help you understand your produce-cooling options and build a system custom designed for your facility.

produce crops fresh goods fruits products Crops Vegetables Fruits Harvest Agricultural products Farm products Foodstuffs Plant products Fresh goods

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3 Big Tips for Safely Displaying Consumable Iced Products

Maintaining food products like meat, produce, and seafood cold on ice helps to maintain their freshness and prevent dangerous bacteria from endangering consumers. What some consumers and companies do not realize is that ice is considered itself a food, and it must be treated as carefully as food. Utilizing high quality and safe ice is critical to keeping your products safe. At SEMCO/SEMCOLD LLC, we manufacture and install industrial cooling systems like ice makers to help maintain food safety and freshness. This article with outline three tips for safely displaying consumable iced products.

Tip #1: Make Sure That The Water Going Into Your Ice Machine is Clean

The quality and safety of your ice is as good as the input water used in the process. If you would not drink directly from the input line to your ice machine, redesign your process to properly filter or clean water. When you are not sure if your water is clean, send some of the water to a laboratory company to test it for pathogens or chemicals. Consider setting up a regular process to test for water quality so that you will be alerted if there is an issue in your process.

Also, consider utilizing an in-line filter to make sure that the water going into your ice machine is clean. Although others might consider extra controls excessive, you can have the peace of mind knowing that your process will be safe even if the water company sends contaminated water.

Tip #2: Clean Out the Ice Machines and Bins Regularly

Your ice machine and bins should be frequently cleaned according to the manufacturer’s recommendations. Whether you have a new or older SEMCO/SEMCOLD LLC system, feel free to contact us at SEMCO/SEMCOLD LLC to review recommendations for unit cleaning. This protocol should outline the cleaning steps, the frequency, the tools and how to verify that cleaning is effective. Including pictures and easily accessible equipment will help you or employees complete the process. Additionally, verifying completeness of cleaning with a checklist will help you to show regulatory officials that you completed the task correctly each time.

Here is a sample list of steps for cleaning an ice machine:

  • Shut down and lock out the ice machine so that it will not activate during cleaning.
  • Clean and shine the outside surface of the machine.
  • Remove any residual ice in the machine.
  • Clean the inside of the machine using a suitable chemical approved for cleaning food contact machines.
  • Carefully clean the inside of the door and the gaskets with the approved sanitizer.
  • Rinse thoroughly to remove sanitizer chemical.
  • Check and service in-line water filter if needed.

Tip #3: Create Sound Systems For Safely Handling Ice

Any ice used to cool produce must be treated as a food, even if the ice is not directly consumed. The ice will come in contact with the food and thus must not contaminate it. Even if you have a clean machine to produce ice, the following guidelines can help you and your employees maintain safe ice utilization.

  • Before handling ice, wash hands completely with soap and warm water.
  • Utilize clean hands or clean gloves before removing ice. Remember that dirty gloves are just as bad as dirty hands.
  • Ice bins used to transport ice must be clean whenever used and should never be placed on the ground.
  • Utilize clean and undamaged scopes for ice.

Taking the time to create and utilize procedures that keep your ice clean will help protect your customers from food-related illness. Remember that consistent practice of the right procedures will make food safety simple.

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Major Concrete Cooling Considerations

Every industrial large-pour concrete project has its own unique specifications. Local geography, climate, and architectural design are a few factors that may impact your project. If you have a large-pour concrete project coming up, you’re likely thinking of what you can do for the best chance of success, not just for the duration of construction, but for the long term. One of the most important things you can do is properly cool your concrete. Consider these following major factors.

The Need for Concrete Cooling

Concrete has been used industrially since Roman times, and many such structures are still standing, thanks to careful calculations and clever project management. You can’t argue with the fact that the hydration process produces an immense amount of energy. A 6 feet wide, 80 feet deep concrete shaft releases more energy than two bolts of lightning, and such excess heat, if unmanaged, can result in a product with reduced strength and increased tendency of cracking.

New Technology Can Help

A relatively new development is the measuring of concrete’s heat output during the curing process. Before a pour, wires can be installed to read the soil’s temperature. After the material is in place, the current reading from the same probes can be used to calculate the initial heat output of the fresh concrete. Engineers can use this data to predict the long-term reliability of the slab. While this may not be necessary for most concrete projects it is emblematic of the advances in technology that allow projects to run more smoothly and yield better results than ever before. At SEMCO/SEMCOLD LLC we keep up with the latest technological developments, and will work with whatever project specs you have.

Manage Costs

When it comes to questions like how low should you go in regards to water temperature, which components of concrete should be cooled, and how long should a post-pour cooling program last, a definite consideration is its cost. Here is a look at a couple of your options in terms of what we can do to meet your cooling needs:

  • Water Chilling – During the mixing process, water can be chilled to as low as just a couple of degrees Fahrenheit above freezing. In most cases, the lower the temperature drop, the more costly.
  • Aggregate Chilling – Cooling down the gravel or other small stones to be used in your mix can help in certain applications. There are at least two different methods: flooded silo or air chilling. Lowering the temperature of aggregates is not required for all projects, so check with your engineers to decide if it’s worth the additional investment.
  • Post-Pour Cooling – Post-pour cooling methods are typically among the most costly cooling methods and are generally only used in large-scale projects.

SEMCO/SEMCOLD LLC Provides Industry-Leading Concrete Cooling Systems

Concrete cooling is a great way to ensure a safe, durable end product. Contact SEMCO/SEMCOLD LLC to learn what we can do to help you meet not just the building code, but deadlines, and budget requirements as well. All of our systems are fully customizable and can be designed with your particular specs in mind.

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Precooling Is Essential for Many Types of Produce

After harvesting, it’s essential to properly cool produce in order to maximize its shelf life. By staving off the natural growth of microorganisms, the cooling process helps to slow the physiological changes which impact freshness and nutritional value. This can be achieved both through lower-cost and more advanced methods, including harvesting during cooler periods during the day, cool air ventilation, and evaporative cooling. For many types of produce, however, precooling is an essential part of the equation. Precooling is a process performed to rapidly remove field heat immediately following a harvest.

Field heat is described as the difference between the temperatures of actual crops harvested versus the ideal storing temperatures for those same food products. Prompt removal of this type of heat is essential, as even an hour-long delay can correlate with about a day’s loss in terms of shelf life. As the name suggests, precooling is performed in advance of the final, primary cooling method, and it can be performed in several different fashions.

Precooling Methods

There are various approaches to precooling, and while they vary in their effectiveness, any process which quickly lowers the temperature of harvested produce without damaging them is beneficial to some extent. SEMCO/SEMCOLD LLC provides a range of industrial cooling products, such as hydrocoolers which deliver efficient, economical performance to maximize yield and minimize loss.

Hydrocooling – Hydrocooling is one of the most common and effective precooling methods. Hydrocooling involves spraying produce or dipping it into chilled water. This method can work up to 15 times faster than air-cooling methods. Hydrocooling also does a better job of retaining moisture and can even utilize refrigerated calcium chloride solutions in order to prevent storage problems with certain fruits. Hydrocooling does require a clean, sanitary water source and is best used for flower, stem, and root-type vegetables as well as some tree fruits.

Some other common precooling methods are described below:

Shade Cooling – By moving produce to a cool, shaded area immediately after harvesting, an acceptable amount of precooling can sometimes be achieved, depending on the produce. If possible, create viable indoor holding areas such as within packing houses. Structures which are outfitted with light-colored or white roofs are also generally better for reflecting sunlight and reducing solar gain, lowering inside temperatures with minimal overhead cost.

Ice Cooling – Ideal for use during storage, distribution, and transport stages, ice cooling is an acceptable method of field heat removal, particularly when produce packaging is too dense for effective air-based approaches. As much of the cooling potential is lost via heat exchange with the general environment as opposed to the produce itself, ice is not generally regarded as a highly-efficient method of precooling.

Ice cooling can be performed in several different fashions, including top icing, applying crushed ice over produce, or liquid icing, injecting a slushy ice and water mixture into packages, or by wrapping ice bottles in paper and placing them amid produce, such as in situations where direct contact is to be avoided.

Specific Produce Types That Require Precooling

Precooling is an important step in the harvesting process for many fruits and vegetables. Among those that should always be precooled are the following:

  • Berries
  • Capsicum
  • Cherries
  • Chili peppers
  • Cucumbers
  • Eggplant
  • Grapes
  • Green beans
  • Leeches
  • Mandarin oranges
  • Melons
  • Okra
  • Peas
  • Sapotas
  • Spinach
  • Stone fruits
  • Tomatoes

Conversely, some types of produce do not typically require precooling. Such produce includes cabbage, carrots, cauliflower, green bananas, guava, mangoes, papaya, pomegranates, and radishes. Keep in mind these lists are not exhaustive but are helpful starting points for reference. For more detailed information about cooling and storage methods for specific types of produce be sure to check out our past articles.

More Information about Precooling

SEMCO/SEMCOLD LLC is a trusted manufacturer of custom-spec cooling systems for storage and transportation of all types of produce and perishable food products. We design hydrocooling technology which will help you to deliver more fresh, high-quality produce while reducing potential losses. Taking a careful, active role in cooling and precooling will help to improve produce taste, quality, and even economic value.

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Tips for Best Handling Flake Ice Aboard Fishing Ships

One of the most important considerations for fishing boats is how to keep the catch as fresh as possible until the ship gets back to port. It doesn’t matter if you’re a small family fisherman trawling the waters every day or a large commercial vessel going out for days at a time, the proper icing and storage of the catch is crucial to your profit margin. The use of flake ice is one of the best ways to preserve freshly caught seafood and can be loaded on shore or produced on board.

Flake ice, or scale ice as it is sometimes called, consists of large, flat, thin pieces of ice that are ideal for providing the total contact needed to keep fish and other seafood fresh. However, to keep the ice itself fresh, is must be stored at below freezing temperatures. It remains workable for up to 48 hours but becomes increasingly difficult to work with the longer it is stored because it tends to form clumps. After 96 hours, it is virtually impossible to break apart and the larger chunks will not provide the surface area coverage necessary to keep fish fresh.

Proper Flake Ice Storage

SEMCO/SEMCOLD LLC recommends that ice storage chambers aboard fishing ships have the following elements.

Insulation

Proper insulation in the cargo hold or storage container is crucial to preventing the absorption of bacteria and to preventing vermin access. Lightweight, moisture-resistant Polyurethane Foam is the preferred type of insulation for ice containers aboard ship.

Lining

Ice and fish storage areas must be properly lined to ensure the cleanliness of the ice. Fiberglass is preferable for lining cargo holds because it is easy to clean and sanitize. In addition, fiberglass will not absorb microbes and bacteria that could potentially be carried to the next load of ice and the catch stored in it.

Drainage

An effective drainage system is vital in order to handle runoff from slowly melting ice. This runoff serves to wash away fish slime and prevent standing water both of which are bacteria and microbe breeding grounds that can cause the fish to spoil even while it is in the ice.

Storage containers designed to fit the individual needs of your vessel are also available at SEMCO/SEMCOLD LLC.

Flake Ice Production

Flake ice can be purchased and loaded prior to leaving port, which is a viable option for short fishing trips, or it can be manufactured aboard ship which is a safer, more cost effective method for longer expeditions. Flake ice machines that are capable of producing ice using seawater eliminate the space requirements and the expense of carrying fresh water. On board ice machines also allow flake ice to be produced on an as-needed basis, meaning that the ice used to preserve the catch is as clean and fresh as possible.

Whether you choose ready-made ice or make your own aboard ship, SEMCO/SEMCOLD LLC can provide the storage solutions needed to bring the freshest possible fish back to port.

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4 Options That Exist for Industrial Ice Rakes

An industrial ice rake is used within an ice storage and delivery system. The purpose of ice rakes is to move some of the ice flakes into the conveyor area and to level out the ice in the storage bin. While the role of ice rakes may seem simple enough, the fact is that not all systems are created equally. Low quality ice rakes can break from the weight of the ice and some ice rakes even get buried in the ice because they aren’t delivering the ice fast enough.

Fortunately these problems can be avoided with high quality ice rakes and ice systems. There are a lot of different ways that you can customize your ice storage and delivery system to get exactly what you need. Here are a few different beneficial options that exist for ice rakes:

Guiding Systems for Ice Rakes

One great option for systems that include ice rakes is a guiding system. Made from heavy girder side frames with flanges, this guiding system forms an endless track for the ice rakes. This type of track is more beneficial than the typical chain and sprocket guiding system because it reduces hang ups. This helps ensure that the ice makes it to where it is needed in a timely fashion.

Galvanized Steel for Ice Rakes

Another great option is using galvanized steel for ice rakes. With this feature, every part of the ice rake is hot-dipped, galvanized steel. Why is it beneficial to use a rake that has undergone this process? Hot-dip galvanizing is a corrosion protection method. This means that ice rakes featuring galvanized steel will be stronger and more resistant to rust.

Microprocessors for Ice Rakes

Most industrial ice rakes that you’ll find today are automatic. This means that you can use an on-board computer to program them to run when you want them to and so on. The microprocessor controlled rake drive is beneficial because it gives you precise control over what the rake is going to do. You can trust that the rake will be able to level and direct the ice because the microprocessor will ensure that it does its job.

Pneumatic Doors for Ice Rakes

The doors may not be a part of the ice rakes themselves, but they are imperative to a rake doing its job well. At SEMCO/SEMCOLD LLC we know how important it is for your ice delivery system to deliver the ice as you need it. That’s why you can get four pneumatic operated doors. In other words your doors will be opened using pressurized air or gas. These doors form a tiered ice retaining wall to ensure that there isn’t an ice avalanche as the rakes start working. The high quality seal of the pneumatic door also avoids energy loss, preserving the efficiency of the system.

Ice rakes are simply one component of a high quality ice system. SEMCO/SEMCOLD LLC designs and manufactures fully customizable industrial cooling and freezing systems. We always strive to offer our customers the features and options they need to make the ice system perfect for their tasks.

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Simple Ways to Increase Concrete Cooling Efficiency

Cooling is an important part of large-pour concrete projects. The process of mixing cement aggregates with water actually causes a chemical reaction to occur. This is a primarily exothermic reaction, which means that the reaction gives off heat. For small-pour projects this isn’t much of an issue because the reaction is smaller — however, even with small-pour projects, the quality of the concrete can often be improved with concrete cooling — but for large-pour projects in which temperature can easily exceed 200°F efficient concrete cooling is a must. When concrete is poured at such a high temperature the end product is going to be of a low quality.

Many construction companies are looking for an efficient concrete cooling system because they want to be able to provide their clients with top notch services and products. At SEMCO/SEMCOLD LLC we want to help you provide your clients with the quality concrete they deserve. Customization is a great way to increase concrete cooling efficiency.

Aspects of Concrete Cooling Systems

SEMCO/SEMCOLD LLC offers fully customizable concrete cooling systems. There are many different methods of concrete cooling which may include some or all of the following components:

  • Aggregate Cooling – There are two main types of aggregate cooling, either by water or by air. Aggregate cooling helps keeps the temperatures extremely low. Because you’re looking for efficiency, you should turn to the aggregate cooling with air because it allows you to continuously cool the aggregate with less space whereas the water has to be cooled and takes up a large amount of space.
  • Cold Water Tank and Water Chilling Plant – It helps to use cold water in your mixing process. The cold water tank can keep the water from your water chilling plant cold. The experts at SEMCO/SEMCOLD LLC will tell you that you need to have an insulated cold water tank to increase the efficiency of your concrete cooling system even more.
  • Ice Delivery and Weighing – Having the right system here can really increase the overall efficiency. This system delivers a predetermined amount of ice to the mixing drum. It makes the system more efficient because it can deliver ice in a consistent and reliable way.
  • Ice Plant – If your ice plant can make flake ice, you will have a more efficient cooling. Flake ice has the largest surface area, which allows it to cool the best, but it also melts quickly to keep the cooling uniform.
  • Ice Storage Bin – Having an insulated storage bin for your ice will allow you to make large quantities of ice at a time.

At SEMCO/SEMCOLD LLC we can help you build the most efficient concrete cooling system for your needs.

Concrete Cooling System Customization from SEMCO/SEMCOLD LLC

Every business has its own requirement, but every business also wants to be able to be the most efficient. With the customization offered at SEMCO/SEMCOLD LLC, you will be able to create the concrete cooling system that will be the best for you. Not only will the system do what you need it to, but it will also allow you to provide your clients with what they need. Contact us today to learn more about how you can make your concrete cooling system more efficient.

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Warning Signs of Fish Spoilage

A top priority for commercial fishermen is preserving their catch. Since they may not be returning to port immediately but moving on to other fishing spots, refrigeration and a well-insulated hold are vital in the effort to keep fish fresh. SEMCO/SEMCOLD LLC understands the importance of preventing fish spoilage, and we manufacture and install industrial cooling systems designed to customer specifications. In the commercial fishing business, proper cooling of the seafood product can mean the difference between expected profit and economic disaster. The warning signs of spoilage can typically be detected through the senses of sight and smell, but there are also other warning signs of fish spoilage.

Assessing the Quality of Fresh Fish and Warning Signs of Fish Spoilage

The term “quality” refers to the appearance and freshness of fish or the degree of spoilage that has occurred during the time of transport from sea to land. Though quality is something an individual can determine through sight and smell, food researchers have developed parameters that form the basis of an assessment tool known as the Quality Index Method (QIM). The various parts of a fish, such as the skin, eyes, and gills are rated. The QIM assigns a score of zero for very fresh fish and the numbers, or demerits, pile up as the fish deteriorates. Characteristics such as dull skin, cloudy eyes or a musty, sour odor are among the signs of fish spoilage. The QIM assessment has been used for many years by European and Nordic countries to evaluate how many days caught fish such as cod, herring, and flounder can be kept on ice while still remaining safe to eat.

Guarding Against Fish Spoilage

The hold of a commercial fishing vessel must be properly chilled in order to preserve the catch. Many types of insulation are available—polyurethane foam, fiberglass, cork board, even wood shavings—and SEMCO/SEMCOLD LLC can provide the accompanying cooling system depending on the kind of insulation selected, the size of the craft, the amount of space available, and the type of fish being caught. With the entire customized system in place, fishermen can go about their business, confident that there is ample protection against fish spoilage. The refrigeration equipment, coupled with the proper insulation, will maintain the correct temperature inside the hold.

Icing Down the Catch

Fish of good quality should have bright, shiny skin. Their eyes should be clear, their gills characteristically colorful, and they should carry a fresh, seaweed sort of smell. To ensure that they maintain good quality from the moment they are taken from the sea until the day of their delivery for packing and transport to a final destination, ice will be an important preservative. Ice, however, has its own issues. Since it is often handled with human hands, bacteria can invade the ice container, speeding up the spoilage process. SEMCO/SEMCOLD LLC offers ready-made clean ice that is available in several forms. Also available are icemakers that will produce ice continually as well as water filtration systems designed to ensure that the water used for the preservation of the catch is kept clean and organism free.

Different Kinds of Cooling for Best Preservation

Fish of different sizes have different needs relative to cooling methods. Small fish such as sardines and anchovies tend to spoil easily because they have few layers of protection. However, their small size allows for fast cooling. Medium-sized fish such as salmon, cod, or tilapia are less likely than smaller fish to spoil quickly and they stay cool longer than large fish. Meanwhile, large fish should ideally be gutted or filleted to make the cooling process more efficient. At SEMCO/SEMCOLD LLC, we understand these different requirements and stand ready to equip the commercial fishing industry with the ice, ice-making equipment, and refrigeration products they need to ensure the integrity of each valuable catch.

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