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Sub-Chilling system exported to Norway

Published by FiskerForum, 27-01-2017 · info@fiskerforum.dk

Norwegian salmon producer Grieg Seafood becomes the first in Norway to install Skaginn 3X’s Sub-Chilling system. A similar system was installed for Arnarlax in Iceland in 2015, with positive results.

Sub-Chilling is a new and revolutionary chilling method for salmon producers and involves quick chilling the product to the freezing point, without freezing the product. This new technology rapidly chills the product immediately after slaughter and ensures that the product is packed at close to -1.5°C.

According to Skaginn 3X, the main benefit of the system is that it extends the product shelf life for 5-7 days. The product becomes its own refrigerant and eliminates the need for storing the product in ice. This provides opportunities such as lower transport costs, opens new and distance markets, and increases the consistency of supply while decreasing the environmental effect associated with salmon production and transport.

‘At Grieg Seafood we strive to be pioneers in implementation of new and progressive technology. Our newest investment is a great way for us to meet our goals to provide our customers with the highest quality possible, as well as minimising our carbon footprint,’ said Stine Torheim, plant manager at Greig Seafood Alta.

Besides the benefits that arise from improved product quality, the system can also improve production stability and new opportunities in distance markets.

‘We expect that the new system will provide more production stability against seasonal temperature fluctuations and increase chilling consistency throughout the year. Furthermore, by extending the product shelf life with Sub-Chilling, we can now enter distance markets which was not an option in the past,’ Stine Torheim said, commenting that the system is expected to be operational in April.

‘We are excited to be producing and marketing our first Sub-Chilling salmon in April. This will immediately reduce ice consumption and we hope that when the market for Sub-Chilling salmon has evolved, we can eliminate the use of ice entirely.’

Source: Skaginn 3X

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