Cooling Rooms

These rooms are used to preserve the freshness of the fish before processing, to prevent spoilage and to ensure that it is processed under hygienic conditions. This line is the first step for each type of fish.

These rooms, where fish are stored prior to processing, are continuously monitored and updated to ensure the necessary conditions to maintain product quality. Factors such as temperature and humidity are the most critical factors affecting the freshness of fish. For this reason, optimum conditions are provided to ensure that the fish can be processed without spoiling and losing their nutritional value. In addition, in this environment where hygiene standards are kept high, it is aimed to purify the fish from harmful bacteria and to pass to the processing stage in the healthiest way.

In order to store the products for as long as 18 months, shocking is required. The fishing products to be shocked are transferred to the shock chambers after the raw material acceptance and sizing processes are carried out. Within maximum 24 hours, the temperature of the shock chamber is expected to reach -40 °C and the internal temperature of the products is expected to reach -23 °C.

After the desired conditions are provided for the fish in the shock chamber, the products are removed from the shock chambers, the pallets are stretched to protect the heat transfer from the external environment and taken to the storage area that allows storage for 18 months.