Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.

Tuna, swordfish and marlin kebabs were launched onto the Australian Domestic market at the wholesale level in December 1999. Two types of kebabs, Frozen and Chilled, are packaged in 50 x 100g portions. The chilled kebabs are sold interleaved in a polystyrene esky with a specially designed sleeve and insert. Packaging for frozen kebabs is yet to be finalised but will be similar to the chilled product.

Kebab manufacturing equipment was sourced and evaluated. A fully-automated system such as the Koppens VMS Former was considered an overcapitalisation for anticipated production volumes. A manual system, the 18134 stainless steel kebab maker, imported from the UK by Lesnie's Pty Ltd appeared more appropriate for the anticipated volumes. Market reaction to the kebabs produced through this system was mixed. Some customers preferred a more 'natural appearance' over the 18134 Kebab Maker's uniform appearance.

The development of frozen tuna kebabs was unsuccessful as was the vacuum and skin packaging trials. In all instances the tuna flesh degraded to a brown colour which was deemed unsuitable for the market. The skin packaging also proved unsuccessful due to the difficulty in removing the kebabs from the laminate skin. Shrink wrapping was deemed unnecessary and costly for the wholesale market, but will be re-evaluated if kebabs are launched onto the retail market.

Due to logistical difficulties, the cryogenic tunnel freezer was replaced by a duel cryogenic batch freezer and optimal freezing times re-evaluated. A freezing time of 11 minutes at -50°C produced optimal equilibrium temperatures of -20°C.