The story of Embutidos Obach is a tale of heritage, tradition, and family culture that has endured for more than 100 years, embodied in the artisanal production of cured meats. Its roots date back to 1850, when Josep M. Obach, blessed of Sant Llorenç de Morunys, began to gain notoriety for the production of a delicious sausage.

This deeply artisanal and family-run legacy moved at the beginning of the 20th century to Pobla de Segur, in the former Hort de Cardós region, under the direction of great-great-grandfather Sebastià Obach i Ferrer and his son Damià Obach i Pujol. In 1915, the great-grandfather’s drive and vision allowed the business to expand to Organyà, a place where the climatic and environmental conditions were ideal for curing dry cured meats. Damià Obach, without a doubt, was on the right track. Organyà’s cold, dry winters became a key factor in the excellence of Embotits Obach. It was here, at the foot of the Cabó Valley, that the now legendary Organyà sausage, also known as Culana, began to be produced at the beginning of the century.

The Challenge

Obach needed a continuous deep-freezing system to supply its stores. Initially, the company considered implementing a static system based on liquid nitrogen, which involved constant consumption of this gas.

Ultimately, Obach opted for an innovative and sustainable technology, aligned with its environmental commitment, significantly reducing its carbon footprint.

The Solution: GO54 Oxygen Generator

GasN2 offered a rental system for ultra-freezing at very low temperatures, consisting of:

  • CT20 refrigeration unit (installed outside the company).
  • Static tunnel system for temperature reduction.

This system minimizes the cooling time for various cooked products, such as cannelloni. Products enter at temperatures between 90°C and 75°C and are cooled to a range of 4°C to 2°C, with production capacities between 90 kg/h and 300 kg/h.

Rapid cooling is crucial to preserve the original texture of the products. However, the most important factor is the combination of temperature and time, ensuring a stable process through the cooling tunnel system, which allows for the best possible quality after defrosting.

Results

The solution implemented by GasN2 has had a significant impact on Embutidos OBACH’s operations, with the following results being notable:

  • Maintain product quality, preserving its organoleptic qualities through a consumable-free mechanical cooling system.
  • Increase production capacity, surpassing traditional chamber cooling systems.
  • Have a centralized mechanical cooling system, eliminating the need for additional inputs to meet quality requirements.
  • Reduce CO2 emissions by eliminating the need for tanker trucks to replenish liquid nitrogen.
  • Predictable costs, thanks to a fixed monthly fee with no additional charges.
  • Optimize the cost per kilogram of production.

Thanks to the equipment’s efficiency and the elimination of liquid nitrogen transportation, an estimated 19% reduction in annual CO2 emissions is achieved, equivalent to more than 6,207 kg of CO2 per year. This positive impact is comparable to planting 310 trees, significantly contributing to environmental sustainability.

Furthermore, this innovative project has strengthened OBACH’s position, giving it greater independence from external suppliers and improving the reliability of its nitrogen supply, a key gas in its operations.

With this solution, OBACH has managed to improve its production efficiency, reduce costs, and strengthen its commitment to environmental sustainability, consolidating itself as a responsible and innovative company in the food industry.