Thor Ice
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Thor-Ice’s goal is to secure the shelf life of fish products, from catch to the customers table. This is one of the most vital environmental goals when ensuring the sustainability of fish stocks worldwide. Better handling and chilling of fish reduces waste and ensures that each fish caught at sea reaches the consumer but not the waste bin. It is estimated that far too much fish is thrown out before being consumed, due to short shelf life. According to recent figures, this is percentage is over 30% for food products in the EU.

With years of experience and proven technology and knowledge, the staff at Thor Ice work together with fishermen, processors and fish farms to ensure the maximum shelf life of fish and fish products.

Thor Ice is one of the few companies worldwide to offer environmentally friendly slurry ice machines and equipment.

With all generators and machines PED certified, Thor Ice offers machines based on environmentally friendly ammonia and CO2. These machines do not use refrigerants that have negatively affect the atmosphere, placing Thor Ice in the forefront of the use of environmental refrigerants.

Due to the use of environmental refrigerants, a 21% reduction of energy has been achieved, reducing the electricity needed to cool the fish. This can lead to a substantial reduction in oil consumption at sea and reduce the CO2 emission of fishing vessels.

Thor Ice has invested hundreds of thousands of Euros on environmental friendly solutions and worked on development projects with Matís, the Technology development fund (Rannis) and the fisheries.

  • Thor Ice produces environmental friendly slurry machines that use ammonium as a cooling medium.
  • Traditional refrigerant pollutes 3300 times more than ammonium.
  • About 25% of the catch from coastal fishing vessels is considered to be ruined or low quality because of poor cooling.
  • There has been increased market-demand for better quality and longer shelf life of the fish. Fast cooling contributes to this both.
  • Icelandic households throw food into the dustbin worth 30 billion annually.
  • It is estimated that up to 50% of edible and good food is thrown away at homes, supermarkets, restaurants and large kitchens in the EU on a yearly basis.
  • Food is thrown away at all levels of the distribution chain.
  • If nothing is done, it is estimated that the amount of wasted food will increase 40% by 2020.

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