An apparatus for cleaning and cooking seafood or crustacea has a container with an interior volume defined by a tapered wall, a basket removably received in the interior volume of the container, a pipe positioned adjacent to the wall of the container and having a plurality of apertures adapted to direct the flow of water through holes of the basket, and a connector fluidically connected to the pipe and having a portion extending outwardly of the tapered wall of the container. The basket is tapered so as to be nestable within the tapered wall of the container. The basket has an indentation with holes extending over the pipe. A pot is spaced from the container and nestably removably receives the basket therein.

A washing bucket has a container with an interior defined by wall and a bottom, a fluid inlet affixed to the wall of the container and communicating with the interior of the container, and a fluid outlet opening to the wall of the container and positioned at a level higher than a level of the fluid inlet. The fluid inlet is positioned adjacent to the bottom of the container. The fluid inlet has a connector positioned exterior of the wall of the container and adapted to connect to a water hose. The fluid outlet has a diameter greater than a diameter of the fluid inlet. The fluid outlet has a pipe affixed to the wall of the container.

The present disclosure provides systems and methods for treatment of substratessuch as foodstuffswith a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.

The present disclosure provides systems and methods for treatment of substratessuch as foodstuffswith a high pH composition and an oxidizer. These systems and methods give rise to enhanced disinfection performance.

A method for taking fish up from a body of water comprising the steps of providing a duct (14) having a lower open end below the water surface and an upper open end arranged at a floating working platform (5) above sea level; introducing water into the duct (14) from the upper open end to give a water stream from the upper open end of the duct to the lower open end of the duct; and allowing the fish to swim up in the duct against the water stream therein. The incoming water is directed to flow into the duct, and the fish is separated from the flowing by means of a grating (16) inclining upwards from the top end of the duct to a separation plate (17) arranged above the water level in the duct. A device for taking up fish, using the mentioned method is also described.

A method for taking fish up from a body of water comprising the steps of providing a duct (14) having a lower open end below the water surface and an upper open end arranged at a floating working platform (5) above sea level; introducing water into the duct (14) from the upper open end to give a water stream from the upper open end of the duct to the lower open end of the duct; and allowing the fish to swim up in the duct against the water stream therein. The incoming water is directed to flow into the duct, and the fish is separated from the flowing by means of a grating (16) inclining upwards from the top end of the duct to a separation plate (17) arranged above the water level in the duct. A device for taking up fish, using the mentioned method is also described.

A chiller bath includes a tank for holding a volume of chiller water; a dosing system for dosing a first solution and a second solution into the chiller water, arranged to create a plurality of zones within the volume of water, wherein each zone has a higher concentration of either the first or the second solution than surrounding portions of the volume of water; and a meat or poultry immersion arrangement for immersing and moving carcasses in the chiller water. A method for reducing bacterial load on meat or poultry includes generating a plurality of zones within a chiller bath containing water by dosing a source of alkalinity and antimicrobial into the water, wherein the plurality of zones comprises at least one alkaline zone with a pH above 8.5, and at least one antimicrobial zone with pH below 8.5; and submersing meat or poultry in the bath. The zones can also be generated using spray nozzles in a meat or poultry operation.

A washing bucket has a container having an interior defined by wall and a bottom, a fluid inlet affixed to the wall of the container so as to communicate with the interior of the container in order to deliver a fluid into an interior of the container, and a connector affixed to the fluid inlet at an end exterior of the container. The fluid inlet is positioned adjacent to a bottom of the container. The connector is adapted to allow a hose or a conduit to be connected to the fluid inlet. A pipe is connected to the fluid inlet. The pipe has a plurality of apertures adapted to direct the fluid from the fluid inlet into the interior of the container. The pipe extends generally vertically upwardly from the fluid inlet.

An apparatus for cleaning game, fruit, vegetables, fish, or crustacea in a container has a pipe and a connector connected to the pipe adjacent one end of the pipe. The pipe has a plurality of apertures formed in spaced relation to each other along a length of the pipe. The pipe is adapted to extend generally vertical within the container. The plurality of apertures are adapted to direct a flow of water in a generally cyclonic path in the container. The connector is adapted to introduce water into and through the pipe from a water hose or a conduit. A fastener is affixed to the pipe or the connector so as to removably affix the pipe to the a container. A spacer is affixed to the pipe so as to position the pipe a distance away from a wall of the container.

An apparatus for cleaning game, fruit, vegetables, fish, or crustacea in a container has a pipe and a connector connected to the pipe adjacent one end of the pipe. The pipe has a plurality of apertures formed in spaced relation to each other along a length of the pipe. The pipe is adapted to extend generally vertical within the container. The plurality of apertures are adapted to direct a flow of water in a generally cyclonic path in the container. The connector is adapted to introduce water into and through the pipe from a water hose or a conduit. A fastener is affixed to the pipe or the connector so as to removably affix the pipe to the a container. A spacer is affixed to the pipe so as to position the pipe a distance away from a wall of the container.