As workflows of the new method differ from those of conventional caviar production, the design of your caviar lab has to change.
In order to achieve a shelf-life of more than 9 months for your product – without any preservatives except some grains of salt – your caviar lab may more look like a surgery room in a hospital.
To put everything in the right place needs extensive knowledge about the workflows, so that people don’t criss-cross and stumble over each other. We have this knowledge and can help you with the design. This will save you time and money.
If you are interested, please contact us.
