TRIO FDS 2000-2

Skinning and slicing for salmon, sea trout, wild coho, pink salmon, rainbow trout, cod and tuna

Creating quality and yield of every fish!

The TRIO FDS 2000-2 is a skinning and slicing machine used mainly for salmon. It works on the principle that the skin freezes on a cold drum. It is designed with respect to yield and fillet quality. It maximizes the yield by removing the wedge and recovering the dark meat.

USPs:

Skinning of soft fillets
Skinning of portions
Good-looking fillets
Deep skinning & Shalow skinning
One or two knives
Stable cut
Better result/yield
Easier maintenance

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Learn more about BAADER 581 Pro

Optimizing Output: How the BAADER 581 Pro came into being

Then the challenge was to do it as well – or even better”, says Mirko Pagels, who led the R&D team for the BAADER 581 Pro. “Depending on the fish’s anatomy, the knife is automatically adapted to the backbone. Individually, for every single fish.”

BAADER Sells Salmon Line to Skagerak Processing A/S

“Based on our research and experience we have chosen the salmon line from BAADER because it will guarantee us a reliable performance and most of all high yield.” says Bård Sekkingstad, Owner of Sekkingstad AS.

Benefits

High capacity – up to 100 fillets/min. with adjustable conveyor speed
The entire skin surface is flattened against the cold drum by gravity and mechanical pressure
The drum is wide enough for two large fillets to be skinned side by side
Horizontal slicing of fillets
Recovery of fat layer
Easy to adjust the cutting depth
Regular skinning and deep skinning

Technical Data

Fish species
sea trout, wild coho, pink salmon, rainbow trout, cod, tuna
Working range (approx.)
Unlimited
Throughput standard version
Up to 100 fillets/min.

Features

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Even small fish –big yield

Small fish possible with optional small fish kit
Cod from 550g – 2,500g h&g
High speed for small fish (with optional small fish kit)
Smart recipe management

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High capacity – high throughput

Two large fillets can be skinned at the same time
Due to the ‘surface freezing’, the fillets are firmly positioned and do not shift during skinning/cutting – greater stability
The FDS 2000-2 is equipped with two knife sections, which enables a second horizontal cut at the same time as the skin cut

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High utilization – maximizing yield

The second knife can recover the fat layer during deep skinning due to an improved knife angle
The dark meat might constitute up to 8% of the fillet weight
Recovery of valuable by-products for further processing

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Easy adjustments – high flexibility

For each knife section there is an a upper and lower limit sensor
The cutting depths can easily be adjusted
Easy to adapt to the company’s product strategy
The water is connected to a refrigeration system
The machine can be fitted out with a grooved drum, which allows for the centre of the fillet to sink deeper into the drum surface
Thus it moves the knife closer to the drum, improving the fillet yield and removing even more dark meat
The yield can be defined by the customer – from silver skinning to no dark meat

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High-quality of fillets

The skin surface freezes to the cold drum with the help of gravity and pressure – the freeze drum technology is known for its gentle handling of fish and the ability to skin portions
The fillets can be divided horizontally to create even thicker fillets. The portions look larger and are easier to handle with regard to cooking, freezing and thawing
The surface of the fillets after processing is smooth and natural
The TRIO FDS 2000-2 can give a yield similar to silver skinning with the BAADER 52 but with top quality cutting

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