Thor Ice Chilling Solutions

About

Thor Ice Chilling Solutions offers a patented chilling technology for improving and boosting the bird core temperature, to secure food safety, a longer shelf life and increased profitability. By upgrading the chill room into an intelligent chill room, we apply the right energy to each individual bird.

Regulations (EU 2017/1495) require poultry products to be cooled to the optimal temperature range of 0-4°C during processing, to ensure the safety of the end product.

Thor Ice is transforming bird chilling methods with its unique patented IceGun technology, and can be implemented in every bird chilling room without the need of modifications and extension.

When implementing the Thor Ice Chilling Solution within your bird chilling process, you can benefit from:

- An expected overall yield improvement due to a better cut-up & filleting efficiency and minimised drip-loss
- 1-2 days of additional shelf life due to minimised bacteria count
- ROI of less than 6 months compared to investing in a modification/expansion of the chill room
- Up to 30% capacity increase

In 2019, Thor Ice was chosen by EIT Food to join their RisingFoodStars organisation, an elite group of highly innovative scaleups whose innovations have a high potential of transforming the food system.

In 2020, Thor Ice received a Fast Track to Innovation (FTI) grant as part of the EU's largest research and innovation program, Horizon 2020.

The company received financing from Nopef (The Nordic Project Fund) and Nefco (Nordic Environment Finance Corporation), acknowledging its efforts in reducing the carbon footprint of food production.

Thor Ice was nominated for the 2021 Nordic Council Environment Prize.

Keywords

chilling, fish chilling, poultry chilling, food safety, shelf life, controlled chilling, ice gun, slurry ice, liquid ice, meat chilling, meat safety, chilling efficiency, addon chilling system, bacteria decontamination, longer shelf life, increased processing efficiency, bird chilling, poultry processing, core temperature, profitability, poultry quality, higher yields

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