Peter swan Ltd designed and specified the most cost effective technology and equipment to achieve outcomes above the accepted industry standards. The key stages of the facility are fish receiving, pre-processing and evaluation, cold storage, thawing, butchering including evisceration and grading, pre-cooking, cooling, cleaning, empty can preparation, can filling, ingredient receiving, preparation and addition, can sealing, thermal processing, finished product evaluation including sampling, labelling, casing, warehousing and shipping.
- Greenfield site
- Collaboration with Robert Stone Construction
- Complete ‘turnkey’ project delivery
- Tuna loining
- Consideration of the volume and disposal of waste