Aquaculture Technology
FISHFARMING EQUIPMENT

Processing

Index:

• Slaughtering and Gutting
• Scaling and Fileting
• Deboning and Skinning
• Smoking and Curing
• Packing and Storing

Slaughtering and Gutting

ELECTRIC STUNNING DEVICE for fishes

This device is specially suitable for the save stunning (electroanesthesia) of fishes before killing. It works with electricity over a transformer (Input 230 Volt, Output 42 Volt). All parts of the device are made of corrosion free materials. The handle with buttons and lights is made of plastic, the electrodes are made of brass with honeycomb-like plastic cover.
The fishes (up to approx. 50 kg per stunning cycle) are placed in a plastic container together with water. For the stunning, both electrodes are submerged into the water and the button is pressed.

The device is available with or without plastic container and cover.
For larger fish quantities per stunning cycle we deliver also stunning devices with electrodes build in plastic containers.

SPECIAL FISH KNIVES for the industry

This special stainless steel knives and scissors are designed for long live and resistance to hard wear. Thes can be used for many hours without problem to archive high productivity. The blades are finished by hand with high quality steel - a guarantee for maximum cutting precision and easy sharpening. Either stif or flexible blades are available according to requirements. The ergonomic design of the handles makes them easy and save to hold. The various designs were developed in conjunction with users. They take into account both the type of cutting as well as the size of the user's hands. The special green plastic material used gives the handle its firm hold.

We prepared 3 special fish knive sets for you:
The START Fishknive Set includes: 1 Herring-, 1 Flowcutt-, 1 Fish-, 1 Bone-, 1 Strike-, 2 Slaughter- and 1 Fileting-knive, with blades from 6,5 to 21 cm.
The STANDARD Fishknive Set includes: 1 Herring-, 1 Carp-, 1 Fish-, 1 Cooking-, 1 Stitch-, 2 Slaughter- and 2 Fileting-knive, with blades from 4,5 to 26 cm.
The PROFI Fishknive Set includes: 1 Fishcut-, 1 Eel-, 1 Makerel-, 1 Salmon-, 1 Fish-, 1 Gutt-, 1 Skinning-, 1 Bone-, 1 Strike-, 2 Slaughter- and 1 Fileting-knive, with blades from 5,5 to 31,5 cm.
The COMPLET Fishknive Set includes all 3 sets and the fin-scissor, (30 different special cutting instruments). All models are also available as single knives.

TRIMMER for meat preperation

This modular trimmers can be easily adapted to all special requirements and provide an effective and fast possiblity to work with all kind of meats and in turn reach higher profits. The better-balanced unit, with reduced and redistributed weight between the housing and handle, lessens worker fatigue. Each trimmer combine efficiencies with an improved handpiece system offering improved grip and overall better ergonomic design. The new ergonomic design of this tool provides the user with significantly reduced exposure to muscle stress and fatigue. The light-weight unit reduces static loading on the forearm. A food and medical-grade material - reduces soft tissue compression on the hand and a multidirectional ribbing provides a comfortable better grip. The new blade/housing interface causes less chatter and less heat for reduced vibration, lower operating temperature, and improved worker health. The specially contoured handles are designed to reduce grip force and torque momentum. The handles are available in different sizes (small, medium, large), and workers can easily interchange and adjust the handle that fits them best. The proximity of built-in steeling device button to handpiece makes steeling faster and easier. Optional low-profile blades allow to glide through product with less resistance. The trimmers are available as electric or pneumatisc models with an inside diameter of 3-16 cm and with different handles.

Pneumatic cutting knifes or pinbone removers, on request.

AUXILIARY FISH GUTTING DEVICE made of stainless steel

This gutting devices are in use since more than 20 years and a valuable help for small and medium processing plants. They allow to gutt and clean fish (like trout) from 150-1500 g in one rational working process, without give the fish out of the hand. There is also no need for turning over the fish in your hand as all sequences of operation start from the vent. If the operator should slip in the direction of the blade while cutting, an injury can nearly be excluded. The rational working sequences enables one person to process 300-400 fish per hour.
With the adjustable and save gutting blade the ventral wall of the fish is cut starting from the abdomen. As hygiene is the most important factor when processing fish, injuries of the guts are also excluded. The suction head has two scrape edges at its lower rim. While passing through the fish, all remains (like kidney and blood) are removed. By pressing a button, an automatic knive comes down and cuts the gorge, which is than sucked and stored in a (30 l) container. Optionally, after gutting the remaining blood is removed by the rotating (1500 RPM, 20 cm diameter) round washing brush.
Theese stainless steel gutting devices are delivered complete as table, wall or stand units with or without compressor and vacuumcleaner and with or without round rinsing brush.

AUTOMATIC GUTTING MACHINE with fish size adjustment

This compact and robust fish processing machine (for trout and bass) is made from stainless steel and plastic material. A main point at development was the removement of complicated and failing technique. The complete machine operates without hydro pneumatic or electronic elements and is driven by hydraulic pumps, which are integrated in the frame. The machine is (except a mothly oil control at a viewing glas, and the exchange of knives and brushes) nearly maintainance free. Complicated and expensive engagements are not necessary and the function via a push button allows a rentable working. Additional misstakes are impossible as wrong size selection can be avoided with the automatic niveau-regulation. The running speed of the transport chain is as low as possible, to allow to feed the machine with the fish just by one hand. A control line at the outlet side allows an optic control of the processed result, without the need to take the fish in the hand. Bad results (usually approx. 5 %) can be removed here. As the machine works without cross-cutt between gillcovers and pectoral fins, there is no additional waste of fish weight.

The following types are available as standard:

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Scaling and Filleting

MANUAL SCALING DEVICE for all fishes

This fish scaling device is well protected from spray water, safe in operation and securely insulated, tested to 4000 V. The 230 V/50 Hz ICE standard 0,1 kw motor can be used continuously. The machine LxWxH of 23 x 24 x 19 cm with a weight of 9 kg, can be connected to a grounded or non-grounded wall socket. The cover of the laminated, flexible axle (160 cm long) consists of two layers of steel, one layer of insulating compound and one layer of plastic. The ball bearings in the top, with which the fish is scaled, are waterproof and all outside parts are rustproof. The device is supplied completely with handle, feets, 160 cm cable and plug.
As accessoire a 6 mm strong plexiglas cover (LxWxH: 84x50x29 cm) is available, under which the fish can be scaled to avoid spraying of scales during scaling.

AUTOMATIC SCALING MACHINES for fishes

The robust, solidly constructed machines with belt drive offer perfect scaling technology, with their design (body in stainless steel, automatic time selector and control valve for reduced water consumption) and complete operational safety (auto-stop control, motor protection, restart protection).
Scaling takes place at the bottom and sides of the machine and offers the advantages of short (approx. 1-5 minutes per scaling cycle), low-noise scaling cycles and reduced water consumption. The water used in the scaling process is accumulated, so that the fish are thoroughly washed and a soft cushion of water is formed. This provides a flexible support and ensures that the scaling action is very gentle (fishes are not exposed to heavy bumps or impacts). The auto-stop control automatically stops the machine when the loading lid, top lid or release flap is opened. Gentle release is ensured because the machine restarts slowly and the start button must be pressed and held down, which is an added safety feature. An automatic shut down with manual restart guards against automatic start-up after a power failure. The scaling machines are supplied either with a karborundum drum for soft fisch or small scales and with a round-hole drum for clams and hard fish or large scales. The machine is also available with a dirty water drain on the left-hand side (standard at the right side).

The following types are available as standard:

FILETING MACHINE for round fishes

This compact machine allow to fillet all fish with up to a height of 110 mm and a weight of 100-1000 g fast and exact, without gutting the fish. The machine is made of stainless steel and easily cleaned with water. A hight output (approx. 100-200 kg/h) and savety measurements allow a fast working. The compact design (LxWxH: 118x56x127 cm) and the low weight (approx. 88 kg) allow to use it on nearly any place.
With the rotating round-knife, first the head is cut off. Following, the fish is put in the machine head-cut first and belly-up. The fish is now forwarded by special grip belts to the round-knifes and 2 fillets are cut. The cut is adjustable, thus allowing a low waste of meat (Filet approx. 40-50 %). The belly bones have to cut of manually. The skinn can also be removed manually or by skinning machines. A continous cleaning is doen by water nozzles.

As accessoire an (20-40 degree) adjustable forwarding belt (30 cm/s, wide 35 cm, lenght 140 cm) is available.

FILLETING MACHINE for splitted fillets

The transformation of fish into fillets offer an interesting value added profit margin and is directly depending with the filleting costs. This new generation of filleting machines now comes in different sizes, with dimensions suited to various fish sizes and species (Salmon, Trout, Charr, Whitefish, Perch, Pikeperch, Bass, Bream, Mackerel, Bonito, Tuna, Pollack etc.) permitting an efficient filleting of fish with minimum loss of product and high yield production of 50-80 % (Salmonids) of splitted fillets. The productivity depends on the operator skill and process chain but is about 10-30 fish/min (approx. 1-3 t/h depending on fish size). The yield is directly depending on the state of the freshness and consistency of the fish, its fat content and maturity, as well as the cut of the head (I-, C- or V-cut). The simple mechanic solutions based on rigorous geometric principles in combination with a sensitive system to the thickness of each fillet, allow the machine to process fishes of various sizes (from 0.1 to 6.0 kg) without setting changes. The type number means the maximum fish height between anus and dorsum in mm, which the machine can handle. The smart design and sturdy construction (made in stainless steel) insure a long life to meet high conditions and norms of hygiene. All machines work with 2 or 4 blades (and 1 or 2 electric 400 Volt/50 Hz motors), are efficient and easy to clean and maintenance. Each machine has 2 wheels for easy movement. The standard height of the fish inlet is 80 cm and the fillet outlet 77 cm abouve the ground (other dimensions are possible on request). The deheaded and guttet fishes are loaded by hand into the machine. A 10-12 cm high transport belt carefully transfers (approx. 20 m/s) the fish to the round blades knifes which run not parallel but axial. The blades cut the fillets and separate the waste bones, thus saving over 50-75 % of the production time. The filleting machines are available with 2 or 4 blades either for the production of fillets with belly bones (ribs) or for the production of fillets without belly bones (ribs). The water requirement during filleting is about 300-500 l/h. A sharpening tool to use directly on the machine is available as accessory.

The following 2 blade types are available as standard:

The following 4 blade types are available as standard:

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Deboning and Skinning

BONE CUTTER for fish filets

With this compact manual devices made from stainless steel, you can cut fast and easy the Y-bones in fillets from bony rich fishes (like Cyprinids, etc.). With this cutting in small distances (every 3.5 mm), the numberous Y-bones are chopped in very small pieces, so that they are no longer detected or dangerous in the fillets and can be eaten comfortably with the meat.
With a special adapter (available as acessoire) you can also cut now the fillets in chips or stripes (and, for example serve it fried or on salad).

On request also an automatic electric bone cutter is available.

SKINNING MACHINES for all fish filets

This fish skinning machines (scinning wide max. 430 mm, scimming speed 19-29 m/min) are manufactured with the use of exclusive and high quality components and according to the newest technical and hygienic regulations. The are made of rust free stainless steel, the transport belts and rolls are made of plastic. Additional plates inside guarantee a very long live of the robust machines, which have no electronic parts which could become deffect. All machines are easy to use and very maintainance friendly, which saves additional costs.
All models work with an 230/400 V (50/60 Hz) 0.75 kw (1.0 HP) motor and are equipped with a foot-switch, adjustable knives (the skinning thickness can be adjusted from 0 to 4 mm), turnable plate, stripper and water spray unit. Types CF are equipped with a cog-roller (for fish with a tough or thick skinn) and types CS mit  knife- and cleaning-centrifuge (for fish with a soft or thinn skinn).
The Band-models are suitable for large quantities and guarantee highest security during working, because they are switched off if the cover is opened. They have a gelagerte and from outside adjustable pressure unit (opening height max. 90 mm), which adapts automatically to the filets and is available with different performance depending on the fish speices (soft wheels, hard roller for salmon or soft baloon). With the band-machines the filets can be eighter skinned with stump blade or also with sharp blade. At skinning with stump blade (silver skinning) nearly no waste is generated, at working with sharp blade (deep skinning), the skinning deepth can be adjusted from 0 to 5 mm. Optionally, the band-models can be equipped with special designed curved blads, which allow in one working process to skinn and remove the red-brown muscle segments elong the sides of the sensory canal from fresh or smoked filets completely which was one of the most difficult problem during normal skinning by hand. Additionally they have a removeable charging belt, and a forwarding belt is available as accessoire.

The following types are available as standard:

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Smoking and Curing

ELECTRONIC PRESSURE CHAMBER for smoking and grilling

Our implements are produced by modern machines and they are installed and approved accurately by hand. Due to continuing further development and in close cooperation with the leading professional institutes and associations of fish- and meat industry, as well as due to many suggestions from application in gastronomy, this devices are the most matured smoker, a fact that is confirmed by the best cooks all over the world, as well as by FIMA (marketing institute of the fish industry), by many professional associations as for example VDK (association of cooks) and last but not least by many foreign unions and professional hotel schools.  This smokers with its approved technic are in operation worldwide. It is a product for special gastronomy as smoking is possible at any time in presence of the customer - also in delicatesse-shops, in the groceries store, at the butchers, at the party-service, restaurants, beer-gardens etc.
In the electronic pressure chamber grill and fumigator you can easily prepare hot or cold smoked specialities ready to serve within very short times. You can work with the oven in closed rooms - smoking indoors - always a pleasure. Fish and meat are not cooked directly by firewood or infrared heat, but indirectly by the hot air inside of the pressure chamber. The tightly closing door guarantees that only a very small amount of smoke and thus nearly no moisture are let out. Proper gravy will be preserved, which is a great advantage in comparison to other smoking processes. Fish is put, with its belly up, onto the special grates. Flat-fish, fillet, meat are smoked on the flat grids. Flavour and proper gravy will remain. Cooking without addition of grease, therefore low on calories. Constant temperature and optimal diffusion of smoke (pressure) will lead to a good cooking and a golden-brown colour of the smoked food. After the timer has run off, smoke will deposit on the inside of the walls. The darker they are, the better the taste will be. The special heat-resisting sealing of the doors needs neither maintenance nor renewal. Very low energy costs, over 60% of cooking-terms you can grill and cook without electricity.
The double-casing guarantees that no water can enter. All electric parts are protected. Both the interior and exterior of the smokers as well as tin-plates and grates are made of stainless steel. No rusting or loss of colour and enamel. Very short pre-heating times and very low energy consumption due to completely insulated double-casing. Switches and control lamps on the front side a design suitable for modern kitchen. Heating with thermostatic regulation, automatic timer.

The following types are available:

The standard outfit consist of stainless steel vessel and smoking-pan, 2-4 racks and 2-4 flat grids as well as user maual and recipes.

SMOKERS for excellent product quality

With this smoker you will get a state-of-the-art and high-quality product finished through CNC-production, containing over 30 years of development and experience. Most remarkable features are simple operation and extremely compact design. With our special integrated smoke-gas-guidance, your smoke goods will get evenly cooked and aromatized. The smoke-gas-guidance takes place over an additional sheet metal in the back to the outlet (see funcion sketch). With this you will get an optimal use of the smoke, the temperature inside the oven is very evenly and the dripping of condensate onto your smoke goods is safely avoided.
The aluminium coating offers advantages compared to other coatings as food-proofed and highly corrosion- and heat-resistant.
Stainless steel is 100% corrosion-resistant, acid- and leach-resistant, easy to clean thus allow flexible use (smoking of fish, meat, sausages, poultry and savage meat in the same oven possible).
This smokers are available in two sizes made of aluminium covered steel or stainless steel with interchangable wood- or gas fiering, for hot- and cold smoking of fishes as well meat and sausages. All smokers come complete with dry-drip-tub and bouncer. Additionall smoking grids, rosts, spits or hokes, smoke pipes (130 mm diameter) also with rain cover are available as accessoire.

Wood firing:
For cold-smoking, the burning box is filled with smoke-flour and the draft regulation is completely closed after lighting. The smoke-flour becomes carbonised and with a maximum fill of the burning box the oven smokes up to 15 hours.
For hot-smoking a fire is kindled in the burning-box. The temperature will be set by the
draft regulation. As soon as the smoked goods are dry and cooked, the draft regulation is to be completely closed and the fire is covered with smoke-flour to get a good smoke development.
You will get best smoked-results by using pure beech wood.
More simple, more comfortable and above all more economically you will smoke your goods with the gas heater.

Gas heater:
Drying and cooking: With full power of the gas heater - without smoke-flour pan.
Smoking: Cutting down of the heater to half power and simply putting the filled smoke-flour pan ontop of it. When the smoke development is completed, the gas heater is switched off and the smoke process is finished.

Example: Trouts (300-500 g each), hot smoked with pure beech flour.

PROFESSIONAL SMOKING DEVICES made of stainless steel

Good and consistent curing results appeal to your customers and widens your customer base best.
This electrically (230/380 Volt) heated smoking devices have a capacity of 20-200 fishes (resp. 15-150 kg meat) per smoking time of 30-90 minutes. Precisely thermostate controlled heating produces heat and smoke for cooking slowly. A smoke pipe connection (120 mm), and the well doubble isolated (50 mm) walls and door prevents heat loss and makes curing possible also in closed rooms. The fish to be cured either be laid on the racks or hung on curing hooks on the racks.
As accessoires a (build in) thermometer, timer swich and a smoke pipe regulator valve, as well as special curring hooks, racks and curring meal (wood chips) are available. On request, a build in connection pipe for/and an external smoke generator (for cold smoking) is available too.
For a rational working, trolleys and build in ramps are available for the 103 cm wide ovens.

The following sizes (outside measurement) are available:

LIQUID SMOKE SYSTEMS for stable product quality

This systems are completely different to traditional ones in a way, that they need no smoke generator and burner, because instead of a generator, a tank with liquid smoke will be brough to a pressure of 3-5 bar.
At this patented technology, liquid smoke will be spreaded via an ventilation system over nozzles and recircled during closed ventiles. During this process a steam- and gas phase is build, which generates a non visible smoke. This "smoke" is physically identical with conventional smoke, with all durability- and tast giving substances (carbonyls, acids and phenols) but has no tarphase and other undesired matters (Benzo-a-pyren).
The complete system is microprocessor controlled and allow easily the programming of   temperatures, moisture, times etc. as well as to save up to 99 programs (with 20 steps each). The actual and required parameters as well as alarms etc. are shown on a digital display.
For the full automatic cleaning process (without agressive cleaners or personel) all equipment is placed in the cabinet and the program is started - thats all! Beside smoking, with this cabinets you can also curing, steaming, cooking, backing, roasting etc. all with an allways stable product quality.

As standard the following types are available:

Extendable universal multi camber flow-through systems on request.

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Packing and Storing

VACUUM PACKING MACHINES made of stainless steel

At this table models the vacuum chamber and housing is made from stainless steel and the high transparent lid of acryl glas. An easy and automatic working process is possible through the analog process time control pane (and from typ "100" on also through the digital sensor control with 10 programs). The machines have a single sealing bar configuration (single time sealing-cutting system on request) and are also available with a double sealing bar configuration from typ "200" onward. A gas injection system and soft-air ventilation is also possible from typ "200" onward. The professional vacuum pump 230 V/50 Hz (vacuum time 10-60 seconds) and back ventilation guarantee a service friendly construction. A liquid insert-plate is available as accessoire.

The following typs are available as standard:

Larger moveable floor models or doubble chamber systems on request.

FLAKE ICE MACHINES with or without storage container

This scale ice makers are made of high quality stainless steel and plastics, have small dimensions and a high production capacity. They are easy to use and the innovative technique guarantees a stable quality of the flake ice and are highly economic. All maschines are FCKW-free (R 404 a), have adjustable feets and an automatic water remover. Other voltages, larger machines (also without refrigeration unit) or water cooled units on request.

As option a shift key for eligible ice temperature is available which allows to produceice with a temperature of eighter -8 °C or only -2 °C (idealy for fresh fish and seafood).

As accessoire isolated storage containers for 70 to 900 kg ice are available, which keeps the ice cool and easy to use, even after longer storage. The 2 smaller units are also available with integrated storage container (40 mm isolated) for each 70 kg ice, where the ice machine is included abouve.

The following models are available:

* Capacity in 24 h at a temperature of +18 °C ambient-air and +12 °C water-supply as well as -8 °C flake-ice.

We deliver also working tables, working cloths and much more ...

Quality is our motto ... and your profit!

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