Grieg Seafood has become the first salmon producer In Norway to install the Sub-Chilling system from Skaginn 3X.
The system is a new method which involved quick chilling of salmon to the point of freezing but without freezing the product.
This technology chills the product straight after slaughter and ensures that it is close to -1.5OC when it is packed.
“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 minimizing our carbon footprint” said Stine Torheim, plant manager at Greig Seafood Alta.
The main benefit of the Sub-Chilling system is that it extends the product shelf life for 5-7 days.
By implementing the new system, the product becomes the refrigerant and eliminates the need for storing the product in ice. This provides opportunities such as less transportation costs, opens new and distance markets, increases the consistency of supply and decreases the environmental effect associated with salmon production and transportation.
Besides the benefits that arise from improved product quality, the system can also improve production stability and new opportunities in distance markets, Stine says.
Mr Torheim concluded: “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.”
