Sorts fish into four separate grades by passing the fish between parallel rollers that gradually open the gap between them as the fish pass down the length of the roller. A fifth oversize grade at the end of the grader. The graders are usual supplied with an infeed hopper, inspection conveyor, vibrating in-feed tray and conveyors to remove the fish from under the machine.
The SF-14 produces a head-off belly open fish. The machine combines a heading and eviscerating unit. The eviscerating unit opens the fishes belly and uses a combination of wheels and brushes to remove all the viscera and clean the bloodline/kidney. The machine has between two and four operators depending on the operating speeds. The machine operates between 120 and 280 fish per minute.
The PN-400 produces a head and tail off belly closed product. The PN-400 uses vacuum to remove the viscera. The machine operates between 180 and 300 fish per minute with two to five operators. The machine can process a fish up to 400mm long. A cut to length option is available to ensure the fish is the right size for canning.
The NFB-481 can produces both split and butterfly fillets. The machine operates at speeds of up to 300 pieces per minute with two to four operators. In addition to filleting, the NFB-481 can produce dressed fish and if equipped with an optional vacuum nozzle and vacuum system it can also produce nobbed fish.
An automatic, single operator system to produce single fillets from whole fish in the size range 500 grams to 1 Kgs. Comprising the HV 25 head cutting machine with an auto transfer unit feeding into the FR 200M filleting machine. Operates speeds up to 50 fish per minute.
A stand-alone filleting machine for head off fish in the size range 250 grams to 1 Kgs. The FR 200 incorporates a gutting system and operates at speeds up to 40 fish per minute. Often used in conjunction with the HV 25 Head cutting machine. The machine can be used to process both fresh and frozen fish. The machine is a modification on the standard FR-200. The guides have been tailored to handle delicate frozen mackerel without gapping.
A stand-alone head cutting unit for fish in the size range 500 grams to 3 Kgs. Each fish is individually located to ensure optimum position irrespective of size. A vee cut configuration ensures capture of the meat at the top of the head above the gill plate. Often used to prepare fish for the FR 200 filleting. Can be supplied with vacuum evisceration for enhanced Hygienic operation.
