Service checks ensure high operational reliability

by Thomas Jensen
Skinned salmon

Uni-Food Technic looks after its customers like a good friend

This article was featured in Eurofish Magazine 2 2022.

Uni-Food Technic has over 30 years’ experience in supplying the fish processing industry with innovative equipment for processing salmon, white fish, mackerel, and herring, also adding new species to the list (e.g., barramundi and tilapia in recent years). Their fully automatic machinery reduces the need for operators, thus reducing labour costs and diminishing the risk of contamination. Over 90% of the equipment is sold outside Denmark. But it is one thing to supply the equipment, and another thing to provide the customers with service for maintenance of the purchased equipment. Uni-Food Technic makes sure it does both.

Highly competent business partner

Danish fish processor Norlax has a 13-year-old skinning machine from Uni-Food Technic, which processes around 10,000 sides of salmon every day – almost non-stop. One of the reasons for the operational reliability is the annual service check of processing equipment which Uni-Food Technic offers its customers.

In the cold stores at Norlax in Outrup, in the southwestern part of Jutland, one-meter-high stacks of boxes with raw salmon from Norway are waiting to be processed. The transformation from whole fish to fillet ends at the skinning machine, which has handled tonnes of salmon and trout every working day since 2008 – with only a few operational issues. The skinning machine and the other processing equipment are operating in a challenging environment of salt and water.

Twenty tonnes a day


Technical Manager at Norlax, Lars Nielsen, describes how around 10,000 sides of salmon, totaling to 20 tonnes, are skinned daily. But even though the production will not stop if the skinning machine should pause temporarily, the operational reliability is much appreciated by Nielsen in the daily operation at the factory.

Service pays

“I have no doubt that without the annual service checks we could have challenges every week. Worn cogwheels, chains or bushings cause backlash, and consequently operational problems. But the operational reliability is high with us, though,” says Nielsen.

“The annual service check takes place during the summer holidays, where all vital parts are replaced. Apart from this, Norlax always keeps two motors and two gearboxes and some bushings in stock, so they can be replaced immediately, if required,” Nielsen continues.

From his point of view, it does not pay to have an extra skinning machine available if they have a break down, because they rarely have any problems.
Therefore, the costs of the annual service are money well spent.

Read more about Uni-Food Technic’s service here:

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