Processing line design starts with product spec, not equipment
Whole, gutted, filleted, headed, portioned, IQF, glaze-coated, MAP-packed — each downstream product dictates upstream line layout, hygienic zoning and throughput requirements.
Pillar · Processing & Cold Chain
Seafood Processing & Cold Chain
Seafood processing and cold chain infrastructure convert live or fresh aquaculture output into export-grade product with validated food safety and traceability. Get the line design, freezing strategy and cold logistics right and you capture 25–40% more margin than shipping unprocessed product.
IQF freezing: the export-grade default
Individually Quick Frozen product locks in quality, extends shelf life and commands premium pricing. Tunnel, spiral or plate freezers each fit a specific product-throughput envelope.
Cold storage and dispatch
Blast freezers pull product from 0°C to –18°C in < 4 hours. Frozen storage rooms maintain –25°C. Dispatch bays with dock levellers and refrigerated transport pre-cooling protect the cold chain.
Traceability and food safety
HACCP is table stakes. Add ISO 22000 for retailer requirements. Barcode/RFID batch tracking from stunning through dispatch enables export-market traceability.
CAPEX benchmarks for processing plants
Shrimp processing (peeling + IQF + packing): USD 3–8M for 5,000–15,000 t/yr. Fish processing (fillet line + IQF): USD 5–15M for 5,000–20,000 t/yr. Cold storage adds USD 400–800/t of capacity.
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