Fresh and chilled products
Receiving, washing, grading, heading/gutting, filleting, chilling, inspection and retail or bulk packing.
This plant family covers fresh and chilled fish, fillets, IQF or block-frozen seafood, canned fish and complete cold-chain packing. Hygienic processing, refrigeration, retort safety, traceability and by-product handling are engineered as one coordinated system.
Select the product route
Frozen seafood
IQF, plate or block freezing with glazing, checkweighing, metal detection and freezer-grade packing.
Canned fish
Preparation, pre-cooking, filling, oil/sauce dosing, seaming, retort sterilisation, cooling and cartoning.
Cold chain and by-products
Ice, chilled buffers, blast freezers, cold stores, reefer dispatch and approved recovery of usable trimmings.
Capacity and technical parameter range
Preliminary selection range only. Raw species, average size, product yield, seasonality, packaging format, storage days and local food rules determine final design.
| Production route | Compact | Standard | High-output | Selection basis |
|---|---|---|---|---|
| Fresh / chilled fillet line | 5–20 t/day raw fish | 20–80 t/day | 80–200+ t/day | Species, size distribution, yield and trim standard |
| IQF / block-frozen seafood | 10–30 t/day | 30–100 t/day | 100–300+ t/day | Product core temperature, freezing time and glazing |
| Canned fish line | 5–20 t/day raw fish | 20–80 t/day | 80–250+ t/day | Can size, recipe, cooking and validated retort schedule |
| Cold-chain packing | 10–30 packs/min | 30–100 packs/min | 100–250+ packs/min | Pack style, weight range and inspection functions |
| Blast freezing | 5–20 t/day | 20–60 t/day | 60–150+ t/day | Inlet/core temperature, dwell time and refrigerant |
| Cold storage | 500–3,000 pallet positions | 3,000–15,000 | 15,000–50,000+ | SKU count, dwell time, temperature zones and dispatch profile |
Route-specific process flows
Fresh, chilled and frozen
Temperature-controlled receiving
Wash & grade
Head / gut / fillet
Chill or IQF / block freeze
Inspect & checkweigh
Cold pack & store
Canning
Receive & prepare
Cut / pre-cook
Fill & dose sauce/oil
Can seaming
Retort sterilisation
Cool, inspect & carton
Cold-chain logistics
Dock & ice
Chilled buffer
Hygienic packing
Blast freezer
Cold store
Reefer dispatch
By-product management
Collect trimmings
Sort & chill
Fishmeal / oil / pet-food route
Wastewater screening
Approved residue outlet
Real production references
Main equipment and systems
- Washers, graders, heading/gutting and filleting stations
- Cookers, fillers, seamers and validated retorts
- IQF tunnel, plate/block or blast freezers
- Ice plant, chilled water and hygienic refrigeration
- Metal detection, checkweighing, vacuum/MAP and cartoning
- Cold rooms, racking, dock seals and reefer interfaces
- CIP, hygiene stations, laboratory and traceability
- Screening, dissolved-air flotation and by-product chilling
Frequently asked questions
Can one plant make both frozen and canned fish?
Yes, with separated hygienic routes and shared receiving, utilities, laboratory and cold storage where the layout and food-safety plan permit.
Is canning capacity based on raw fish or finished cans?
The table uses raw-fish intake. Final cans/min and cases/shift are calculated from can size, yield, recipe and retort cycle.
Can cold storage be supplied with the process line?
Yes. Refrigeration, blast freezing, cold rooms, racking, docks and reefer dispatch can be included in one EPC scope.
How is retort safety handled?
The process and control system are designed around a validated thermal schedule and local food-safety requirements.
Can by-products be recovered?
Subject to local rules and market outlets, clean trimmings may be routed to fishmeal, fish oil or pet-food ingredients.
What data is needed first?
Species, seasonal landing profile, average size, target products, packaging, storage days, utility availability and applicable standards.
Configure a fish-processing and cold-chain plant
Share species, landing volumes, product mix, pack formats and storage days for a balanced processing and refrigeration concept.
Timber Processing Route
Where timber is included in the project scope, the route is engineered separately from food processing: log or sawn-timber receiving, grading, primary sizing, controlled drying, secondary machining, surface finishing where required, inspection, packing and dry storage. Species, incoming moisture, finished dimensions, target moisture, product grade and local forestry and emissions requirements govern the final configuration.
Timber Processing Equipment and Interfaces
- Receiving, grading, debarking or primary cutting systems selected for the confirmed feed form
- Saws, planers, moulders or secondary machining cells matched to the finished-product range
- Kilns or other controlled drying systems sized from species, section and moisture targets
- Dust extraction, spark and fire protection, noise control and safe material handling
- Inspection, packing, dry storage and dispatch interfaces
Required customer inputs include timber species and legal source, seasonal volume, incoming dimensions and moisture, finished products, grade and moisture targets, operating hours, site utilities and applicable environmental controls.