Quali
Carbon in Saldanha

Customer processing, labour and transportation costs will decrease drastically and quality control, hygiene, food safety, product awareness and customer's employee safety at the shop floor will rise to the highest existing level.
Based upon this principle William Roland Burke invented the South African patented QualiTreat technology.
The QualiTreat technology optimizes the quality/price performance within the fish processing industry and applies to the highest food processing standards existing.
The QualiTreat processing technology is based upon the use of carbon monoxide like being applied to variety of seafood as a single gas with variable concentrations depending on product type and thickness.
All units are produced at our premises in the Saldanha Harbour Area, Saldanha Bay, Western Cape, South Africa.

Based upon this principle William Roland Burke invented the South African patented QualiTreat technology (International patent pending). Burke, with more than 20 years experience as factory owner, and fisherman of polling tuna, long line tuna, swordfish and hake has turned his experience in fresh and frozen fish export markets with all its difficulties and pitfalls regarding packing and handling into a revolutionary fish colour preservation system. The QualiTreat technology optimizes the quality/price performance within the fish processing industry and applies to the highest food processing standards existing. Best price/performance The QualiTreat processing technology is based upon the use of carbon monoxide (CO) like being applied to variety of seafood as a single gas with variable concentrations depending on product type and thickness. We will find carbon monoxide as a component in filtered or tasteless smoke, and more recently as so-called artificial-filtered smoke based on gas blends to exemplify tasteless smoke.