Lower temperatures provide a longer shelf life and higher quality product
Using Dry Ice to maintain cooling of fish depends upon fish temperature, transport time and ambient temperature. Reduce your transportation cost and the environmental CO2 footprint with our Dry Ice Solution.
30%
less transportation costs
40%
less CO2 released
20%
lower temperature
Dry Ice Transportation
Quick cooling of seafood for higher quality produce.
-
Low transportation cost and small environmental footprint
-
Lower temperatures allow longer shelf life and higher quality produce
-
Replacing water ice with Dry Ice
-
Cooling down the fish to -1°C
-
Keep the fish cooled for 72 hours
-
Lower temperatures during fish transportation will ensure a longer shelf life and higher quality product
We are here to help.
At Nippon Gases we are called "The Gas Professionals" for a reason, give us a call as we are always here to help with solutions.