English Chilean

Vega Salmon is established in 2004 and provides quality and uniqueness in all aspects and creates value in all stages. The aim is to be the best and most relevant salmon partner and an active contributor to their customers’ business and future development. With locations in southern Denmark and northern Germany, Vega Salmon is perfectly placed between Atlantic fish farms and the cooling disks all over the world.

The challenge

Vega Salmon needed a more flexible solution for their processing line to handle a wider variety of spices. They wanted to be able to dispense more types of spices, powder and sugar content.

Their existing setup could not apply powder-based spices or spices with sugar content, which was limiting production efficiency.

To meet increasing demands and expand their product range, Vega Salmon started looking for a new and more versatile solution.

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The solution

Vega Salmon was introduced to Uni-Food Technic’s technology at the SPG exhibition, where they saw the salting solution in operation. This led to an interest in testing the same technology for spice application.

Before investing in the new equipment, Vega Salmon used both manual and machine-based processes. However, their existing equipment could not deliver the flexibility needed.

The Dry Salting and Spice Applicator L/R from Uni-Food Technic was chosen for its ability to handle a broader variety of spices and ensure a more consistent and even application.

Learn more about Dry Salting and Spice Applicator

 

The project was carried out in close collaboration between Vega Salmon and Uni-Food Technic. 

 

Pre-tests at Uni-Food Technic helped optimize the process, while on-site trials ensured that the solution was adapted to Vega Salmon’s production setup. 

 

Throughout the project, Vega Salmon experienced strong support, and their input was continuously taken into consideration.

 

All project meetings were constructive and contributed to a smooth implementation. 

 

- Vega Salmon

 

The result

With the new solution, Vega Salmon achieved a more even and controlled spice distribution, improving overall product quality.

At the same time, they experienced:
• Improved yield
• Reduced manual labor
• Increased processing efficiency

The solution will support their daily production with greater consistency and flexibility.

Vega Salmon plans to expand the use of the equipment to include salting processes in the future. The objective is to reduce salt waste, lower labor costs, and further optimize production efficiency.

Want to learn more?

 

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