1970s: A practical start in refrigeration

Rolf Hansen trained in refrigeration engineering and ran a refrigeration company in Tromsø. Throughout the seventies, he and his crew installed large-scale cooling and freezing systems for fishing plants in Northern Norway. The work sharpened his eye for energy flows and raw-material handling.

Early 1980s: Turning waste into worth

Fishing plants produced heaps of fish off-cuts, and the chillers released steady streams of surplus warm air. Rolf wondered if both could be put to better use. He sketched a plan to dry marine by-products with energy reclaimed from the cooling systems, creating nutritious ingredients for the food industry. Long before “sustainability” became a headline, he aimed to use the whole fish and the spare energy in one smooth loop.

A garage laboratory

To test his theory, he built a small dryer in his garage. The prototype drew gentle, steady air through trays of fish, locking in taste and nutrients. European food companies showed interest, yet Rolf kept tinkering, fine-tuning airflow, temperature, and timing.

Mid-1980s: A home-cooked tipping point

One afternoon his wife, Lill Hansen, asked him to dry the weekend’s leftover stew. The result was a light, crisp sheet that sprung back to a hearty meal after eight minutes in hot water—flavour, texture, and aroma intact. That single stew revealed a bigger market than fish ingredients: convenient, lightweight freeze-dried meals.

1986-1989: Field-testing with the Armed Forces

Around the same time, the Norwegian Armed Forces searched for lighter field rations. Rolf met the procurement team, showed them his garage samples, and secured a development agreement. The contract gave him the confidence to set up a pilot factory. In 1989 he registered Drytech, convinced the concept would stand up at industrial scale.

1990-1993: From pilot plant to full production

A lean crew built the first production line in under a year. In 1992 soldiers tested the meals under real field conditions; feedback was positive on taste, weight, and shelf life. On that basis, the Armed Forces signed a supply deal, and Rolf broke ground on a full-scale freeze-drying factory in 1993.

Today: A solid northern food maker

What started in a garage now spans two factories in Tromsø and employs about sixty people across engineering, production, and quality control. Under the REAL brand, Drytech ships millions of meals every year to outdoor enthusiasts and defence clients across Europe.

A quiet legacy

Rolf Hansen was a dedicated builder with a clear vision. He aimed to produce high-quality meals using mainly Norwegian ingredients and technology that respects every resource. His family and the current team continue to guide Drytech with the same approach. They remain practical, honest, and deeply rooted in the north.