Traditional fish stations that rely on ice to keep the product cold can be detrimental to shelf life, freshness and food safety. The FX Seafood Series by Randell delivers precise temperature control and stability for longer storage of fresh fish without the use of ice.
For prep areas, scorching hot environments or placement anywhere in the kitchen, the FX point-of-use ice-less storage system is the innovative solution for chilling and thawing seafood compared to traditional fish file drawers. Traditional fish stations use a pipe leg table with ice to keep the fish cold during the butchering process. The cook responsible for the butchering is also responsible for receiving the daily deliveries of product. More often than not, while in the process of preparing the fish, the cook is interrupted with daily managerial tasks. While all of this occurs, the fish that the cook was preparing rises in temperature and the shelf life of the product is compromised.
After extensive research, on-site measurements and chef interviews, a conceptual design was developed to resolve the traditional issues. Locations were shadowed to confirm the quantity of fish that needed to be held, approximately 100 lbs., and to review the current processes of what is required by the cook.
Randell has revolutionized fish prep for commercial kitchens by creating an iceless fish station that maintains temperature throughout the entire process. A refrigerated work surface keeps the fish at a lower temperature during the butchering process, and cutting boards with ¾” holes allow for transfer of the cold air to penetrate the fish.
Here’s how the FX Iceless Fish process works:
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