Ice is necessary in fish sale departments in super and hypermarkets and fishers’ counters so that the products can be exhibited fresh. The type of ice should be either flake or liquid.

Ice has a long life since it is negative temperatures and it does not melt quite easily. It does not cause wetness since it does not decompose easily and it provides a cleaner field of use.

Since it is in the form of flakes and since it is at negative temperature, it forms a superficial coating on the fish. It provides direct contact. It transfers cold at a perfect level. It does not harm the fish since it is not heavy. It comfortably gains shape under the fish at the fish stalls. It does not melt even if it contacts with water, and the ices stick to each other even further.

It can easily be served on to the fish even after setting up the department. The reason why the fish go bad quite easily is because no ice at negative temperature is applied on them, and the fish gets high radiation from the lights and awaits in that position for a long time.

Ice sheets are easy to store and easy to serve. They gain shape perfectly.

Fresh juice surrounds the bottles with full contact. It provides for preservation with long-term effect in terms of vitamins.

The ice that is put in the boxes of sold products prevents the products from heating inside the package and protects the freshness of the product.