In simple terms, the ice sheet machine is a key equipment that ensures the "golden quality" of salmon throughout the entire process from fishing, processing, transportation to sales.

1. Rapid penetration and uniform cooling

(1) Large contact area: The ice sheet is thin and dry, with irregular shapes. When they cover the salmon, they can closely contact every curved surface and crevice of the fish body, forming a "ice blanket", maximizing the contact area.

(2) Rapid heat absorption: The melting point of the ice sheet is low, and it absorbs heat quickly. It can quickly remove the heat from the salmon's body, achieving a rapid and uniform cooling effect. This is crucial for inhibiting bacterial growth and maintaining cell activity.

2. Gentle covering, no damage

(1) No sharp edges: Unlike hard blocks of ice or granular ice, the ice sheet is light and has no sharp edges. When covering the surface of the salmon, they will not puncture or bruise the delicate flesh and skin of the fish.

(2) Maintaining appearance: Salmon, especially high-end sashimi-grade products, appearance and texture are important value indicators. The ice sheet can perfectly protect their original form, avoiding physical damage.

3. Long-lasting constant temperature, small fluctuations

(1) Dry and non-creeping: High-quality ice sheets are dry and do not stick together, with low water content. This means that when they melt, they will not be quickly surrounded by water like wet ice, resulting in uneven local temperatures.

(2) Buffering effect: The ice sheet layer forms a stable, continuous low-temperature micro-environment. Even if there are slight temperature fluctuations in the external environment, the internal temperature can remain stable for a long time, which is particularly important for long-distance transportation.

4. Excellent operation and functionality

(1) Easy mixing and filling: The ice sheet has good fluidity and can be easily mixed with the salmon, whether it is a whole fish or fish fillets, and can be perfectly wrapped. It is also convenient to fill in layers in the insulation box to ensure no dead corners.

(2) Preservation without dehydration: During the melting process of the ice sheet, a thin water film will form on the surface of the fish, which helps prevent the fish meat from oxidizing and dehydrating due to direct contact with air, maintaining its freshness and luster.