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Dark meat remover
The profile of Dark Meat is elliptical in shape - but adjustable.The depth of trimmings is controlled by a Depth Guide, which is also adjustable. A Vacuum Belt holds the fillets in position. Capacity is about 10 fillets per minute. Belts are water-cleaned. Our Table Top version is standard, but can be converted into a floor-standing unit, if required.
Advantages:
Good-looking fillets with minimum weight losses.All Dark Meat is removed by a Cyklon vacuum system.
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Gutting machine
The function of the machine. The throat is cut and the fish is fed into the machine while a ”belly rod” pierces the diaphragm. As the fish is pushed/pulled into the machine the rod seeks out the anus.
The machine has the following functions:
The belly is opened in a straight cut from gill bone to anus.Viscera is loosened and removed.The kidney membrane is cut the length of the belly cavity.The kidney or blood line is scraped out.The belly is washed and lightly brushed to remove any residue of blood or intestines. One or two operators are required for controlling the fish after evisceration.
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Quatromatic Pin Boner
Now FTC introduces its Twin Auto Pin Bone Remover. Designed for large-scale production, where consistent quality is a must. A digital visual display panel gives operators the flexibility to change line speeds in an instance, especially when very fresh fish are being automatically pin-boned. The Twin Auto Pin Bone Remover handles Salmon which have been out of the water for as little as 48 hours.
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TRIO FDS 2000 PR-PB-2 |
The patented FDS 2000 PR-PB-2 removes pin bones
from pre-rigor fillets of salmon and trout.
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Trio has developed a new patented method which makes it possible to remove pin bones from pre-rigor salmon fillets. By removing the pin bones in the processing line, directly after slaughtering and filleting; the quality is improved and processing costs are reduced. The advantages are many:
- Reducing processing time will increase shelf life.
- Processing directly in line will reduce handling costs.
- Faster processing and turnover will reduce capital costs.
- Faster processing will reduce yield loss.
- Pre-rigor fillets have a better structure and color.
The method has been tested in Norway for more than a year with good results. The basis for an acceptable result is that the fish is kept out of rigor before pin boning.
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TRIO FDS 55 |
The new FDS 55 is a new and improved skinning machine built for high capacity skinning. |
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The FDS 55 is the land based version of a high capacity skinning machine, built for direct connection to modern filleting machines such as Baader 182, 192 or 212 or high speed pelagic filleting machines. The machine can skin up to 300 Pollack fillets a minute. The conveyor speed is about 0,8 metres per second.
Compared to older versions of the FDS 5N, this machine has clear advantages:
- New knife system increases yield by 2-5%
- New design for better hygiene and easier service
- New and improved bearing system on drum
- Choice between skin on and skin off transportation of fillets
- Choice between electric or hydraulic motors
The FDS 55 is designed on a substantial steel frame made from 18/8 stainless steel. All parts that come into contact with the fish fillet are made from stainless steel or plastic.
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TRIO FDS 35 |
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The FDS 35 is the new industrial scale freeze drum skinning machine from Trio
The machine can be supplied in two versions;
FDS 35 Basic - the same principles as FDS3N
FDS 35 Industrial - stable knife system for increased yield
The new Trio FDS 35 Industrial skinning machine will increase yield by 2-5% compared to older Trio skinning machines.
The new design is more hygienic and makes the FDS 35 skinning machine easier and safer to operate and service.
FDS skinning is particularly advantageous when:
- Deep skinning
- Skinning of fillets with no natural division between skin and meat
- Skinning of soft fillets or fillets with weak skin
- Skinning of flatfish for maximum yield and no tail splitting
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