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Nov 09, 2020 (newstodate): Estimating the handling capacity of a seafood terminal is a rather complex affair..
   -The capacity really depends on a range of factors including real-time information on when the seafood shipments will actually arrive at the terminal, and the span of time allowed for building the pallets before shipping the ULDs off to the tarmac within the deadline, says Roy Egil Skredderberget, OSCC CEO.
   -Production can of course be increased if shipments arrive at the terminal as planned, and if more volume spread evenly over more hours can be processed. We are therefore in constant dialogue with the stakeholders in the industry to improve real-time information on when the trucks carrying the seafood will actually arrive at our terminal.
   -On an average, we produce some 4-5,000 tonnes of seafood per month, still depending on market fluctuations. As of now we have no lack of handling capacity, and with the implementation of new vacuum-lifters our capacity has been further increased.
   -With a "cool hotel", our capacity would rise even further as we would free space now occupied by ULDs waiting at our premises before delivered at the airside pick-up spots.
   -A "cool hotel" would also reduce the need for icing of the seafood now required to secure the temperature when ULDs are parked pending delivery at the aircraft. A waste of space, a waste of ice, and an excess of water to be airlifted.
   -Summing up, I see no immediate need for building new seafood handling terminals at Oslo Airport, and the business case for a "cool hotel" should definitely be analyzed as a viable alternative, says Mr Skredderberget.