Faster cooling. Higher yields. Rapid cooling for cook & chill applications.

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The DeepChill® difference

The unrivalled cooling rate of DeepChill® makes it an ideal medium for the cooling of cooked products such as crab where rapid cooling is critical to prevent weight loss and ensure the highest quality. Independent sensory tests confirm that DeepChilled crab results in superior colour retention, natural sweetness and meat texture.


Rapid chilling

DeepChill® is an unparalleled cooling medium that can chill a batch of cooked crab to their optimal temperature in less than 10 minutes — significantly faster than chilled water or ice water. The process is so quick, there is virtually no salt uptake.


Prevent over-cooking

Cooling cooked crab presents a unique challenge because the high temperature of the product can quickly lead to overcooking. DeepChill® instantly stops the cooking process, helping to deliver a higher quality product.


Hygienic handling

DeepChill® is produced and stored in a closed system and is distributed through sealed piping, without exposure to any outside contaminants. There is also no re-circulation in the system to prevent contamination.


Less weight loss

Independent studies show that DeepChilling cooked crab helps retain moisture and can cut the weight loss associated with conventional chilling methods by half.

Designed for your operations

DeepChill® can be integrated into a variety of operation settings (batch or continuous) and different chilling apparatus such as immersion chilling tanks — with or without conveyor.

Streamline your operations

Higher quality, increased capacity, even more efficient operations — every advantage that you can seize for your business helps enhance your profitability. DeepChill® is an advanced rapid cooling system that delivers the most superior pre-cooked seafood possible. DeepChill® not only improves quality and yield, it can increase the capacity of the production line and optimize operations without adding additional equipment.

1. Cook

Crab cooked in batch or continuous operations.


2. Chill

Cooked crab enter chilling tanks where DeepChill® is automatically charged with temperature-sensitive dosing system.


3. Process Line

Within minutes, DeepChilled crab is ready for meat extraction. The DeepChilled meat is easier to extract from the shell.


5. Distribution


4. Freezer

In case of frozen products, freezing capacity and efficiency is improved since crab is now pre-chilled before entering freezer, resulting in quick freezing and higher quality product.


DeepChill® vs. Flake Ice-water

In collaboration with The Fisheries and Marine Institute of Memorial University of Newfoundland, Sunwell has conducted research to study the effects of DeepChilling on cooked crab in comparison with common industry chilling methods.

In the study, cooling curve of 2 sets of crab samples in DeepChill and 1 sample set in flake ice and chilled water mixture were compared. Using immersion method, cooked whole crab samples (Chionoecetes Opilio, weight range of 380g-720g) were chilled to 0°C within 4-6 minutes in DeepChill®. In contrast, once crab samples in ice and chilled water mix reached 10°C after 6 minutes, the temperature hardly reduced afterwards.

Source: Independent study by The Fisheries and Marine Institute of Memorial University of Newfoundland


Lower Drip Loss and Improve Yield

In the same study, natural weight loss of cooked whole crab was compared in both cooling methods. Crab sample after chilling in ice water lost as much as 8% of its mass weight. By contrast, DeepChilling cut the weight loss to less than 3%.
It must be noted that in industrial settings, weight loss of cooked crab can be impacted by several uncontrollable variables such as internal cooking temperature, size, liveliness, soft shell, etc. However, the impact of DeepChilling on weight yield can still be significant.

Source: Independent study by The Fisheries and Marine Institute of Memorial University of Newfoundland


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