Ice has been the most commonly used method to cool and control temperatures of fresh food products to avoid spoilage and maintain freshness for more than a century. Ice keeps fresh food products not just cold but maintains moisture and preserves product appearance. Traditional methods of ice include crushed, block, tube, flake, shell or plate ice however all of which have low cooling rates whether applied straight to the product or mixed with water and then applied. Although cooling rates do benefit to a certain extent, the irregular shape of the ice can damage product appearance and only partially cool the product resulting in reduced market value and freshness. ChillPro saw and addressed the problems faced by many fish & seafood harvesters to produce growers and dairy manufactures that a sustainable cooling method was needed to increase profits, speed up operations and deliver consistent quality.