There is often great dissatisfaction in the local environment of restaurants when the smell of food penetrates, apartments or businesses near the restaurant.
The solution is to connect an ozone device to the exhaust pipes, which destroys the smell in a natural way, 100% environmentally friendly.
The Health Authority has been increasing the requirements in recent years and now regularly monitors restaurant emissions. With the ozone device, the restaurants meet the requirements for odor elimination.
There is little maintenance on the devices and safety is guaranteed so that the devices have both control signals connected to the suction blower and a vaccum relay that connects to a shaft that should match that they should not be running when there is no suction in the system.
KAPP has been developing ozone solutions for over twenty years and has a wide range of ozone devices and can therefore offer a complete solution for almost any situation.
Ozone is one of the strongest natural oxidants for bactericidal and disinfection in the world and can kill up to 99.9% of all bacteria, viruses and other microorganisms found in food. Ozone does not leave any dangerous additives after it has played its role and is therefore particularly suitable for the food industry.
The main categories of ozone purification are air and water.
By mixing ozone to air intake/outtake the atmosphere can be purified. This can kill bacteria, reduce the risk of disease and eliminate odors. Flies and other insects do not tolerate ozone mixed atmospheres and therefore such pests can be controlled by ozone depletion.
Ozone mixing for sewage treatment has been under development at KAPP ehf. since 2008 and has been successful.
With more powerful ozone equipment, ozone purification in swimming pools has been gaining ground. With the right design and installation of ozone purification, only ozone can be used to purify swimming pools and hot tubs.
By using the latest cooling equipment, the treatment of raw materials has undergone major changes, which can be compared to a revolution.
Changed work methods on board ships have completely revolutionized the quality, so that raw materials arriving ashore are now below zero degrees, although not so that the fish has started to freeze.
The OptimICE® liquid ice machines from KAPP have a big part in this revolution and ensure that the hearth quickly cools below freezing and stays at approx. -0.5°C throughout the fishing trip.
The cooling with OptimICE® takes about 1 hour while the flake ice cools the catch in about 15 hours and still never manages to go below 0°C. Bacteria formation is almost non-existent with OptimICE® while it is on its way with the flake ice, which means that the shelf life is extended by up to 7 days by OptimICE®.
Refrigeration and freezing equipment for fish processing is extensive, varied and often quite complex. All the equipment must work as intended and communicate with each other, otherwise there is a risk that the process will stop.
Automation has increased and with it operational safety, in addition to the fact that the new systems are much more environmentally friendly than the old ones.
Considerable time is spent on regular monitoring and preventive maintenance to prevent process stoppages, taking action before the equipment stops for any reason.
With increased technology, the systems can be monitored via the phone anywhere and anytime, which is a big difference from the past.
KAPP offers OptimICE® pre cooler to cool raw materials during the entire processing process and keep the temperature around 0°C throughout the process.
KAPP also has a wide range of communication equipment that offers various possibilities in terms of remote connection as well as connecting different communication standards and letting controllers from different manufacturers communicate with each other.
In order for all of this to work together, the equipment needs to be programmed, and then KAPP's technical department comes in strongly with high-tech engineers who program, e.g. with SCADA and i.e. systems.
In all food processing, intensive cleaning of equipment, pipes and water is important. With ozone solutions from KAPP, there is a solution that is simple to use and works in almost all conditions, as well as the shelf life can be greatly increased.
Ozone is one of the strongest natural oxidants for bactericidal and disinfection in the world and can kill up to 99.9% of all bacteria, viruses and other microorganisms found in food. Ozone does not leave any dangerous additives after it has played its role and is therefore particularly suitable for the food industry.
KAPP has solutions for all cooling and freezing for companies of all sizes and types. Environmental issues are a priority in all our actions, where we try to find the most environmentally friendly solution. All KAPP refrigeration employees have environmental certification from the Environment Agency of Iceland.
This news shows some solutions that KAPP offers in cooling and freezing, as well as what is referred to in an interview on Samherji's website, where they talk to Jakob Björnsson, engineer in the processing house of Útgerðarfélag Akureyringa and Gestur Geirsson, manager of Samherji's land processing.
Trondheim, Norway - Each year, the vibrant city of Trondheim, Norway becomes a melting pot of innovation and camaraderie as it hosts the renowned Aqua Nor fisheries exhibition. This year's event was especially significant, attracting a diverse crowd, including a delegation of Icelanders, among whom were several representatives from KAPP.
Amid the bustling exhibition, a pivotal moment unfolded as KAPP, a prominent player in container solutions, inked a transformative agreement with Eðalfiskur. The agreement was centered around the acquisition of an ArcticBlast quick-freeze container, marking a pivotal step towards revolutionizing seafood preservation.
The ArcticBlast blast freezer container, a remarkable creation from Titan Containers, stood out as a technological marvel. Spanning an impressive 40 feet, it boasted exceptional capabilities in both blast chilling and freezing processes.
A testament to engineering ingenuity, the ArcticBlast container showcased unparalleled cooling efficiency. In just 25 minutes, temperatures plummeted from 30°C to 5°C, underscoring its rapid cooling prowess. Equally impressive was its freezing capability, as it swiftly transitioned from 5°C to a frigid -18°C in a little over an hour. This achievement was further enhanced by an intensive focus on refining translation quality, allowing for a seamless transition from -18°C to 2°C in just over two hours.
Eðalfiskur, a luminary in the industry for over 35 years, was celebrated for its unwavering commitment to producing high-quality value-added products using Icelandic salmon as a cornerstone. Anchored in Borgarnes, the company exemplified excellence by crafting superior salmon products catering to both domestic and global markets. Notably, Eðalfiskur embraced a robust sustainability ethos, placing minimal carbon footprint and community value creation at the heart of its operations.
A poignant image captured KAPP's sales manager, Heimir Halldórsson, and Sigurjón Gísli Jónsson from Eðalfiskur, engaging in the symbolic act of sealing the agreement. The picture crystallized the spirit of unity and progress that defines such collaborations.
KAPP, renowned for its comprehensive container solutions, emerged as a cornerstone for those seeking versatile options from Titan Containers. Beyond offering an array of container types for both purchase and rental, KAPP extended an umbrella of services, ranging from consultation and sales to impeccable after-sales support. The portfolio extended to include:
Furthermore, KAPP introduced modular container arrangements, creating multifunctional spaces without partitions and accommodating multiple floors.
In the pictorial representation accompanying the narrative:
With the conclusion of Aqua Nor 2023, the groundbreaking partnership between KAPP and Eðalfiskur remains a compelling testament to the power of innovation, collaboration, and their transformative impact on reshaping seafood preservation, storage, and transportation.
Willum Andersen, Technical Operations Manager for the VSV Fishery, welcomed KAPP employees to Vestmannaeyjar and reviewed with them the good results from their QC study using KAPP technology for cooling while landing of catch.
“We have no doubt, the slurry ice keeps the temperature of the catch at freezing point through out the landing process.”
1) Maintain low temperature
When vessels dock, the RSW cooling is turned off leading to temperature rises in the catch and through out the landing/pumping process.
2) Seawater used was to warm
Seawater used to pump the fish from vessel to the plant is to warm.
3) Portable solution
Due to upcoming constructions at the plant, VSV needed a portable cooling solution that could be moved around the dock.
1) To Maintain temperature by Cooling the blood fluid
When vessels dock, the temperature of the catch is around -1°C. When landing of catch begin, the RSW system is turned off in the Vessel, leading to that temperature rises to 4°C to 6°C in the catch (both fish and blood fluid) while pumping it onshore to the plant.
This can be a big problem when the pelagic fish is processed for a human consumption. Due to the capacity in our freezing plant it can take from 4-8 hours to finish the landing of the catch, compared to only needing 1-2 hours for landing the same catch by pumping it all into the fishmeal factory.
The KAPP solution
KAPP came up with the OptimIce Slurry-ice container solution to cool the seawater used to pump the catch onshore from the vessel. The seawater mixes blood fluid in a circulation pumping system and it is cleaned and degreased and cooled down using slurry ice before the water is returned back to the vessel for further landing/pumping of the catch.
Results
Using the OptimIce Slurry-ice container VSV can maintain the cool temperature of the catch at 0°C in stead of it rises to 4°C to 6°C.The quality of the catch is much better and the gained low temperature prevents that a decay process can start in the catch.
2) WARM SEAWATER COOLED DOWN
While landing the catch, as in the processing plant, VSV needs a lot of water to pump the catch from one place to another. VSV decides to use seawater from boreholes for this and the problem in the summer time is that the seawater can be up to 10°C warm. Therefore by using this seawater the temperature in the catch rises and its quality decreases.
The solution
The solution is to cool the sea as it is pumped up with OptimICE liquid ice and then pump it into the circulation system that is talked about here in point 1). The same OptimIce machine is used to cool down both the seawater from the boreholes as the blood water in the vessel.
Results
By using OptimICE liquid ice we can cool the seawater from 10°C down to about 1.1°C.
3) Portable liquid ice container
Due to the fact that VSV has planned to make significant changes to their processing plant building in the near future, it was decides to place the OptimICE liquid machine in a portable container, so it could be moved around their premises as needed from time to time.
The liquid ice machine used at the VSV processing plant is very productive and its capacity is enough to produce slurry ice used to support landing of catch of several fully loaded vessels daily. The machine is producing 3-4000 liters per hour.If the performance needs to be increased then a reserve tank can be added or another machine placed into the container solution.
Willum Andersen, Technical operations manager at VSV, says that every single fish we catch, process and deliver at VSV is of the highest Icelandic quality. Therefore we are very pleased with the new OptimIce Slurry-ice Container solution that ensures that the cool-chain never brakes from the fishing to the processing of their catch in their land based plants and factories.
Samples are taken at all landings to assess the quality of the catch and to ensure that the complex and extensive processing system is always at its best. Therefore we can see clearly the good result from cooling with the OptimIce Slurry-ice solution and how it has met our highest expectations.
Mr. Hiroki Igarashi a Japanese QC inspector was taking several measures from the mackerel catch landed from Huginn VE-55 while KAPP employees were visiting. We got his test results shown in table.
Temp. in catch from Vessel
At 15:10 = 0.3°C
At 16:10 = 0.1°C
At 18:00 = 0.0°C
At 21:00 = 0.9°C
At 22:30 = 0.4°C
At 00:50 = 0.5°C
At 02:50 = 0.0°C
At 04:30 = 0.0°C
At 07:30 = 0.2°C
At 09:00 = 0.5°C
Average TEMP.
4.2°C without cooling
0.3°C with cooling
Seawater temperature
10.2°C during pumping
1.1°C after cooling
A detailed full-page interview in the print media where the story was reviewed and the main things that lie ahead for KAPP both in Iceland and abroad.
The interview was conducted by Thoroddur Bjarnason and the picture was taken by Arnthor Birkisson.
Here is a link to mbl.is where the shorter version of the interview is in Icelandic.
Link for full story here in english.
]]>KAPP presented an innovation at the Seafood Show in Barcelona 2023. It is a CO2 refrigerant that will now be offered for the first time in all liquid ice machines instead of Freon.
KAPP is the first company in the world to develop and manufacture liquid ice machine that is environmentally friendly and withstands the demanding requirements and pressure that is placed on marine machinery.
Natural refrigerants are the future, CO2 is now available in all OptimICE® liquid ice machines.
Reduce your carbon footprint with CO2
Seafood companies can reduce their carbon footprint by switching to CO2, the environmentally friendly refrigerant, and thus greatly reduce their GWP (Global Warming Potential). The new CO2 environmentally friendly refrigerant reduces the GWP from 1397 to 1 GWP when you change to CO2.
GWP is the Global Warming Potential, which is the ability of a greenhouse gas to cause climate warming compared to the power of CO2.
The freon R-449A takes 3,255 years to dissipate in nature, while CO2 takes 1 year to dissipate.
For all liquid ice machine
After a long development work at KAPP, where all development and production takes place, CO2 will be offered for all OptimICE liquid machines this year.
Sustainable responsibility
Start the energy transition by replacing Freon with CO2.
It is important that everyone contributes to environmental issues. KAPP is a leading industrial company in sustainability, with its own carbon forest, specializes in helping companies reduce their carbon footprint by eliminating F-gases (freon) and replacing them with environmentally friendly refrigerants.
Now we are adding another pillar in sustainability matters at KAPP by offering the CO2 solution for the fishing industry.”
Switch now too CO2 for the environment and the future.
]]>The machine, BP-103, has been designed from scratch with the aim of serving all the needs of small boats in terms of size, performance and accessibility.
The liquid ice is made from the sea on board the boat and dissolves from flake ice. The liquid ice surrounds the fish and cools it down very quickly below 0°C and keeps it at around -0.5°C throughout the fishing trip, during landing and transport.
With this, the quality increases greatly and the shelf life is extended by 5-7 days.
OptimICE is designed, manufactured, sold and serviced by KAPP ehf and has been sold worldwide since 1999.
]]>“With this purchase, I see great opportunities for KAPP’s further growth. I believe that the extensive knowledge and experience of the RAF staff as well as the machinery produced by the company will strengthen KAPP to further advance in the Icelandic fishing industry and aquaculture,” says Freyr Friðriksson, owner of KAPP.
“The companies have been cooperating for the past few years, which has always been increasing. The purchase is therefore a natural continuation of that and together the companies will be much stronger and offer more services and a much wider range of products,” says Freyr.
The main focus after the merger is even stronger innovation and development of new products and solutions for fish processing and aquaculture, as well as excellent customer service.
Valthor Hermannsson and Hjalti Halldorsson, the owners of RAF for 12 years, have had a successful collaboration with KAPP throughout the years and say this is the right time to sell RAF to KAPP.
“Together, the companies will offer even better services, strengthen the production of the companies’ products and develop new and exciting solutions in the coming years. With KAPP, additional forces will be unleashed as great human resources and experience are combined in these two companies,” says Valthor, who also joins KAPP’s management team.
“After 12 years of ownership in RAF and good operations in recent years, we believe that now is the right time to sell the company. We have had a very good cooperation with the management of KAPP in recent years, and conversations over the past few months led to the completion of the sale of the company, and we are confident that KAPP is the right person to take over now,” says Hjalti.
The main picture at the top.
From left: Hjalti Halldorsson, Valthor Hermansson former owners of RAF ehf and Freyr Fridriksson owner of KAPP.
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