BAADER 192

Heading, Gutting, Filleting of Whitefish like Cod, Alaska Pollack, Saithe, Haddock, Hoki, Pink Salmon and similar

High efficiency for medium size whitefish processing

The machine processes various types of non-gutted and gutted whitefish and pink salmon. After heading and evisceration, single fillets as standard fillets as well as fillets without pin bones can be cut. For skinning, the fillets are directly fed to a skinning machine.

The heading section of this machine can be equipped with a roe extraction unit.

A J-cut is possible with a separate takeaway.

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Benefits

  • Heading, gutting, filleting and even tail cutting in one machine
  • Exact cuts due to electronic measuring of each fish
  • High speed: up to 80–100 fish/min possible  
  • Direct transfer possible to the BAADER 52 Skinning Machine

Technical Data

  • Fish species
    Cod, Alaska pollock, saithe, haddock, hoki, pink salmon
  • Working range (approx.)
    40–100 cm (depending on species)
  • Throughput
    80–100 fish/min (depending on fish size and operator skills)

Features

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High flexibility to different species and conditions

  • Adaptable recipe management system allows for changes during operation
  • Individual fish measurement
  • High operational flexibility for different fish species and conditions
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Optimal fillet quality

  • Computer controlled active cutting tools
  • Smooth surface as a result of reduced fillet stress during processing
  • No gaping
  • No blood spotting

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Optional belly trim cutter

  • Photoelectric belly trim measuring system provides quick and accurate results without a reduction in speed
  • Trimming parameters controlled via touch panel
  • Quick changeover for different trim variations
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High capacity, high throughput

  • Consistent product flow – no stoppages
  • Very gentle handling of the fish – fewer downgrades
  • Fillets leave the machine tail first for subsequent skinning
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Contact our consultants

Tell us about your processing requirements and see how our experts can help you improve your quality, throughput and yield.

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