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Jack Mackerel

Formats

Production Process

01-materia_prima

Receipt of Raw Materials

1

The raw material is caught on boats with storage areas featuring refrigerated seawater (RSW) and ozone sanitation systems. When placed into the storage area, each fish is placed in refrigerated seawater compartments of 20 to 100 tons, depending on the storage capacity. This water, which was used to wash the fish, is eliminated and fresh refrigerated seawater is introduced so that around 50% to 70% of the fish are reserved for freezing.

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02-Almacenamiento

Temporary Storage

2

The raw material is stored in the same bins and, if necessary, is re-iced to maintain the temperature between 0 and 4.4ºC. The maximum storage time from receipt at the plant is 72 hours.

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03-Vaciado-Bins

Emptying Bins

3

Two 1500 kg tumblers are used to empty the bins, to supply the processing line feeder with fish, which contains water and ice, to cushion their fall and maintain their temperature. These have a capacity of 6 m3, which enables the process to be carried out continuously. The water used in the feeder is changed every eight hours. Each feeder has a spray shower system to wash the fish with chilled water, thus preserving the cold chain. This water is channeled by a collector system and eliminated as waste water.

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04-Seleccion

Selection

4

The raw material passes to the selection table in order to be separated based on by destination. Any fish earmarked for the canning plant are stored and transported in bins with chilled water and ice to maintain a temperature below 4.4 ºC. Fish earmarked for the fishmeal plant are removed on a waste belt and transported to the fishmeal plant in a hopper truck. At this point the fish are also manually classified and separated by caliber.

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05-pesaje_empacado

Weighing and Packaging

5

HG and HGT portions and whole fish are moved on belts to cardboard boxes covered with polyethylene film placed on the receiving tables, where they are packed in bulk until the weight specified by the buyer is reached (20 Kg/10 Kg). Chilled-refrigerated products are packed in expanded Styrofoam boxes with polyethylene bags inside, adding shaved ice or gel-packs to keep the temperature of the product between -1 and 4.4°C. As part of this step, a label is affixed with the product and processing data, the word Chile, the plant number (08148) and the production and expiration dates. The boxes are then transported on belts to strapping tools and later placed on racks or pallets.

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06-congelacion

Freezing

18-20 horas6

The racks are moved by forklifts to freezing tunnels with a maximum capacity of 268 racks of 20 boxes each, which must remain there until they reach a temperature of < -18ºC in their thermal center. (Approximate freezing time 18 to 20 hrs.)(Tiempo aproximado de congelación 18 a 20 hrs)

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07-Enfriado

Cooling

7
08-Transporte-almacenamiento

Transportation and Storage

8

The boxes with frozen product are placed on wood or plastic pallets, wrapped in stretch film and later visibly labeled with the product key. They are then transported by trucks to an external cold storage unit provided by Sernapesca or storage reefers where the product is stored at –18º C until shipped within a given time period based on the label and destination market. Chilled-refrigerated products are kept in a cold storage chamber at 0°C, until shipment.

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09-Despacho

Shipping

9

Products are shipped in closed containers and/or refrigerated trucks to be loaded in bulk on the ship. Chilled-refrigerated products will be transported to the airport in refrigerated trucks at an approximate temperature of 0° C, to then be shipped by air to their destination.

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Our certifications

The jack mackerel caught and processed by Camanchaca into a variety of formats has a number of certifications and meets several quality standards, including IFFO RS, for complying with global standards for responsible production.

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