Sotra producer opts for Sub-Chilling system
Norwegian salmon producer Sotra Fiskeindustri has invested in a Skaginn 3X Sub-Chilling system which cools fish to -1.5Â°C, which has the advantages of extending shelf-life, improving processing yield and significantly reducing carbon footprint.
â€˜If we can get the fish below 0Â°C, we will see several benefits,â€™ Sotraâ€™s general manager Kjell Inge Eide said.
â€˜We can almost eliminate the use of ice in our boxes. Proper cooling methods play a key role in maintaining the quality and durability of the fish. Todayâ€™s requirements state that the temperature of fish should be kept below 4Â°C when transported. These requirements will not be any less stringent in the future,â€™ he added.
â€˜In addition to this, local road authorities have had to tackle icy road conditions due to water drainage from transport lorries caused by melted ice. This problem is eliminated with Sub-Chilling as this cooling method requires no ice during transport.â€™
Sub-Chilling uses patented technology to cool the fish to below 0Â°C without freezing it. The method eliminates the need for ice, reducing transport weight by 15-25%. This considerably cuts down on fuel and labour costs. The fish itself becomes the cooling refrigerant and the temperature is maintained below 0Â°C for several days and in most cases all the way to the buyer.
â€˜Today's method of packing salmon in EPS boxes requires a lot of ice to keep the temperature down during transport. With Sub-Chilling, you will reduce and even eliminate the need for ice, while receiving all the benefits it provides,â€™ said Magni VeturliÃ°ason, managing director of Skaginn 3Xâ€™s Norwegian subsidiary.
â€˜We are proud to have Sotra as a customer and are convinced that the new system will give the company good results in the future,â€™ he said, adding that the system at Sotra Fiskeindustri is expected to be operational in February next year.
WorldFishingToday - 21-12-2018