It responds to a need of maritime professionals who use seawater or brine in their tuna freezing process. The challenge is to accurately control the salt content and temperature inside the tanks, to exploit the data and to work with lower temperature brines. The aim is to achieve optimum product quality for an increasingly demanding market. We are also developing an additional module to our human-machine interface (HMI) that allows us to record catch data, the tide number, the seine/net number, which species of fish was taken into which tank and at what time.
9 rue du Moulin a vent