In the seafood industry, reliable chilling of raw, processed and frozen products is essential. The objective is to maintain the cold temperature during all phases – from the ocean to the final destination in the restaurant or consumer’s home. The use of ice reduces bacteria or enzyme activity in seafood products, slows decay, and yields a higher quality grade. Ice provides a sanitary means for this preservation. Chilling and ice production solutions from SFT help businesses in the seafood industry deliver sanitary and safe products to their customers—which, in turn, helps ensure their profitability. With our versatile products, we are protecting the seafood product all the way to market.