Andrew Martin reports on how Marel’s specialist salmon processing technology exhibition is attracting interest from around the world.
Marel’s Salmon ShowHow, to be held in Denmark in early February, will be attended by processing executives from around the world. While most will be from companies based in northern Europe, delegates will also be coming from Japan, the USA, Chile, Brazil, and for the first time, New Zealand, says Michael Hjortshøj, product marketing manager for the company’s Salmon Division.
According to Mr Hjortshøj, the showhow is the world’s largest salmon processing event. It will take place in the 500sq2 showroom at Marel’s premises in Nørresundby on 6 February and will feature the latest technology for processing both wild (Pacific) and farmed (Atlantic and Pacific) salmon.
There will be displays and live demonstrations of equipment, including standalone units, but there will be more integrated lines running, Mr Hjortshøj says. "We will show complete lines here rather than single units."
An example of this will be Marel’s latest filleting innovation – a filleting line with a new improved design on the trimming line. The line consists of a de-icing unit, deslimer with table for manual deheading, filleting machine, waste conveyor, active trimming line for six operatives, pinbone removal, pinbone check station and skinning.
Also on display will be the MS 2730 filleting machine with a new back trimming feature. According to Marel, the MS 2730 is one of the most advanced filleters on the market, capable of handling both pre-rigor and post-rigor fish at speeds of up to 25 per minute. The back trimmer will optimise the yield rate and reduce the need for manual trimming, the company claims.
For processors wishing to add more value to their end-product, Marel will be showing its integrated portioning and marinating solution. Using the I-Cut 36 PortionCutter, there is very little product giveaway, it says. Marel’s ValueSpray then sprays the products accurately with a low buffer volume providing a good appearance and reduced loss of marinade.
Each year – this will be the 12th annual showhow – Marel shows something completely new, says Mr Hjortshøj. And this year the company will be launching its I-slice 3300 for making retail packs of sliced fresh (chilled at around 0 deg C) smoked salmon.
"The slicer can deliver fixed weight slices and a fixed number of slices on each board, or fixed weight boards (with a variable number of slices). The slicer is not yet on the market and will not be available to buy until after the show."
There will be more automation in processing equipment in the future, according to Mr Hjortshøj, with increased weighing and scanning taking place; the aim is "to get a good product out at a high value".
Part of the value of attending the salmon showhow is the opportunity to network, where producers can gather to meet, discuss and experience technological developments in the industry.
In addition to showcasing processing developments, guest speakers are invited to the showhow to address relevant issues pertaining to salmon. The names of this year’s speakers were not available as we went to press, but the showhow promises to be a very full and worthwhile day.
