Coming 2017 - Ocean Explorer will combine multiple aquariums, exciting rides and digital technologies to engage park guests in an experience centered on exploration and adventure inspiring them to protect the wonders of our oceans The heart and destination of Ocean Explorer will be a series of undersea research bases housing specially-designed aquariums and interactive activities displaying unique as well as elusive ocean animals. Animal Experiences The jellies exhibit will consist of hundreds of colorful jellies displayed in oval and round kriesel aquariums. Water flowing along the edges of the aquarium walls will create a gentle current for the jellies to swim safely and freely. Giant Pacific and tropical octopuses will each live in habitats that will mimic their natural ocean environments. Japanese spider crabs, the world’s largest arthropod, will dwell in a large rocky reef-designed aquarium that guests can enjoy from multiple viewing locations including crawl tubes. Rides As adventurers on a global mission of scientific discovery, guests will travel to Ocean Explorer’s remarkable animals aboard submarines, the signature ride of the attraction. Embarking on these mini subs, visitors will become researchers on a mission to collect data and learn how they can help animals. This three-minute experience will include an onboard digital navigation dashboard, as well as a few other surprises along their journey, enhancing the riders’ understanding of the ocean ecosystem. Ocean Explorer will also feature an exhilarating wave swinger ride where guests will literally fly through thousands of real bubbles in chairs suspended from the tentacles of a giant jelly. Three family-friendly rides will round out the fun of this immersive, new attraction. Construction Begins 2016 Construction on Ocean Explorer will begin in summer 2016 on a 3-acre site where the Animal Connections exhibit and the Circle of Flags are currently located on the southeast side of the park. This multi-million dollar attraction is scheduled to open in late spring of 2017. Comments are closed.
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