Grieg Seafood signed a NOK 130 million (USD 11.8 million, EUR 11 million) deal with processing equipment manufacturer BAADER to equip its new facility near Oslo, Norway, with post-rigor fillet technology.
The two companies finalized the deal during Seafood Processing Global, which ran from 23 to 25 April in Barcelona, Spain. Through the new deal, BAADER will provide a complete processing line “from raw material reception to finished product packaging,” BAADER said in a release. sausage warmer machine
“We have worked closely with BAADER for a long time and have very good knowledge of their equipment and technology,” Grieg Director Piotr Wingaard said.
According to Wingaard, BAADER participated in the design phase of the seafood-processing facility, allowing Grieg to better tailor it to the processing equipment.
"With absolute certainty, we knew that involving BAADER from the beginning was imperative," Wingaard said. "This collaboration offered us the unique opportunity to approach the construction of our salmon-processing factory in a way that deviates from traditional methods. This was crucial for us, allowing us to realize our vision for the facility."
BAADER announced the new facility features the BA581 Pro, a filleting machine that the company said has a smaller footprint and is capable of matching manual filleting on farmed salmon and trout, as well as on wild-caught coho, sockeye, tuna, and similar species.
The new facility will also have the BA1860, a fillet inspection machine that allows the company to grade and sort its products.
“We've always been confident in BAADER's ability to provide dependable equipment. They offer unparalleled equipment reliability, with minimal downtime, less maintenance, and longevity that sets them apart,” Wingaard said. “Moreover, their software solutions are exceptional and perfectly suited to our needs.”
BAADER Norway Vice President of Sales Modulf Barstad said working with Grieg to create the facility will establish “a new standard for the salmon industry.”
"Our partnership with Grieg Seafood has been intensive and constructive. We've leveraged our collective expertise and insights throughout every phase,” he said.
The new plant, to be located in Gardermoen, Norway, is scheduled to be completed in 2025.
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Chris Chase is the Portland, Maine-based associate editor of SeafoodSource. Previously, he worked covering local issues at the Coastal Journal in Bath, Maine, where he won multiple awards from the Maine Press Association for his news coverage and food reviews. Chris is a graduate of the University of Maine, and got his start in writing by serving as a reporter and later the State Editor of The Maine Campus, an award-winning campus newspaper.
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