Packaging / Storage

After freezing, product is glazed with ice water and taken to a drying chamber which has an average temperature of -22 º C, for about 1 hour.

Then the scallops are weight according to our costumer requirements, offsetting the glazing with an appropriate plus. Bags are sealed and then sent through a metal detector.

All temperatures and weights are recorded in our formats.

The bag size to be used depends on specifications given by the customer. These bags are placed in master cartons of 3, 5, 6, 8 or 10 kg. Then, they are accommodated on exporting pallets and taken to Finished Product Storage Chambers.

Our storage rooms are controlled at temperatures between -22 to -25 º C.