Seafood Processing

Seafood processing starts and ends with product flow. Receiving live fish, slaughter, filleting, freezing, packing, dispatch. The sequence is fixed, and the building has to follow it. Hygienic zones and the cold chain are not additions to the layout. They are the layout.

We design seafood facilities from compact regional processing plants to large, fully integrated plants with their own quay. Every layout starts with the production line: equipment positions, material flow and hygienic barriers are resolved before the building envelope is drawn.

Six decades of facility design give pattern recognition across species, capacity and export requirements. We know where hygienic zones break down in practice, where the cold chain is vulnerable, and which moves create capacity to grow into.

This is how the salmon processing plants PanChief Qingdao, InnovaMar at Frøya, Lerøy Hitra, InnovaNor at Senja and Nova Sea Lovund were designed, with machinery layout as part of our commission, on plants of up to 45,000 square metres.

A processing plant is a long-term investment where operational efficiency is decided at the drawing stage. The building is shaped by what the line needs to do.