Overview
Seafood processing is the most corrosive environment in food production. Salt water, brine and ice are present constantly, and the line is washed down aggressively. Ordinary stainless steel that performs fine in a bakery will eventually pit and corrode in a fish plant, because chlorides attack it in a way that other food residues do not.
This is where the difference between stainless grades stops being academic. 316 stainless contains molybdenum, which gives markedly better resistance to salt and chlorides than the more common 304, so it is specified where brine and seawater are involved. Belts are chosen to drain completely, since standing salt water is exactly what causes the damage.
Where we work on the line
- Receiving, washing and de-icing
- Grading and sorting by size
- Filleting and trimming lines
- Brine and chilled handling
- Freezing and cold-store transfer
- Weighing and packing
Frequently asked questions
Why does seafood processing need 316 stainless steel?
Because of chlorides. Salt water, brine and ice attack stainless steel in a way that other food environments do not, and 304 stainless will eventually pit and corrode. 316 contains molybdenum, which gives considerably better resistance to salt and chloride exposure, so it is the sensible specification for wet seafood areas.
How do you stop salt water pooling on the line?
By using open belt styles such as flush grid modular belt or steel wire mesh, so water drains straight through and away rather than sitting on the carrying surface. Frames are built without flat traps or closed sections where brine can collect out of sight.
Will the conveyor work in a freezing tunnel?
Yes. Steel mesh belting works across the full range from freezing to oven temperatures, so it is used both in freezing tunnels and for cooking. Belt and frame are specified for the actual working temperature and the cleaning regime used around it.