Salmon pin bone removal
FTC-Trio is introducing
the patented modular Ergo-Light pin bone remover with speed & pulling power
control and a unique mechanical picking action which gently removes pin bones
from nearly all fresh/defrosted and smoked fillets. The Ergo-Light PBR is air
powered and has been developed and tested to meet even the worst working
Larger automated machines
are also available and have already been installed in South Africa.
slicing made easy
Cold and fresh slicers are
on offer from Salmco. The Salmco 3029 cold slicer can cut a variety off angles
and includes an integrated interleaving system which feeds plastic films between
slices: a huge labour saver.
Soft slicers can slice a
complete cold smoked fillet at room temperature. They are adjustable to cut at
angles varying from 10 degrees to as much as 40 degrees, and the slice thickness
can also be easily and accurately set to as thin as 2mm, utilizing the complete
fillet. Throughput varies
from 65-70 slices/min. A dual lane system doubles the capacity.
Salmco machines have been
used to slice: raw, fresh, cold smoked, frozen: Trout, Halibut, Mackerel, Eel,
Swordfish, Marlin, Tuna, Mahi-Mahi, Hoki, Pollack, Cod, Snapper, Seabream,
Sturgeon, Carp and even Duck breast.
A number of Salmco
machines have already been purchased by South African processors.
Contact us for a great quote!