Function of the machine

The refrigeration system operates on a system of indirect cooling. A sealed refrigeration unit cooles down a secondary cooling medium. The cooling medium is then transported to the rotating drum and cools the surface of the drum to below freezing point. This system requires little service and is simple to operate. When the wet skin comes in contact with the cold metal surface the surface freezes to the drum.

Shallow and deep skinning

The fillets are placed skin side up on the string conveyor belt. As the fillets pass under the cold drum the skin freezes to the drum. The freezing is only on the skin surface. A rotating band knife cuts the fillet away from the skin, and the skin is then scraped off the drum. The FDS skinning machines cut the skin away from the fillet without causing any strain on the fish meat or the skin.  The thickness of the cut, i.e. the depth of the skinning, is infinitely adjustable between 1 - 12 mm.

Defattening

When defattening, the machine cuts deeper along the centre fat line. The fillets are placed on the infeed conveyor with the centre fat line on top of some marked conveyor cords. The fat line is then pressed into a groove in the drum and the knife cuts across and cuts deeper into the centre fat line.  The result is deeper skinning along the centre of the fillet and shallower on the sides. This means that the overall skin cut is shallower and the yield improved.

The freezing drum is extra wide to allow the option of standard FDS skinning and DM defattening side by side.

 

 

 

The FDS 2000-2 skinning machine has two knife sections which will skin the fillet and divide it horizontally in one operation.

The machine allows you to:

• Divide fillets in two, horizontally.
• Recover the "fat layer" when deep skinning.
• Skin and deep skin

The second knife makes it possible to recover the "fat layer" when deep skinning. Normally the meat left on the skin will go to waste, which may constitute up to 3-5% of the fillet weight.

Skinning

The FDS 2000 Skinning Machine is more advantageous when skinning large fish fillets. The fillets are fed on the cold drum from the top. The skin surfaze "freezes" on the drum through a combination of gravity and pressure. A rotating band knife cuts the fillets away from the skin and the skin is scraped off the drum. The thickness of the cut is easily adjustable. The freezing is only on the surface of the skin.

The machine can be supplied with drum with one or more grooves for DM skinning.  

Refrigeration

The refrigeration system operates on a system of indirect cooling. A refrigeration unit cools down a secondary cooling medium. The medium is then transported to the drum and cools the surface of a rotating drum to below the freezing point.

  

Certain fish species, such as Salmon, Catfish, Cod and Tilapia, have a pronounced dark muscle running down along the sides.

Due to lipid oxidation, the dark muscle in particular, is known to cause a rancid taste and smell in fish fillets that has been stored fresh or frozen. With a FTC Dark Meat Remover, this problem can be avoided and the quality of the fillets greatly improved.


The profile of dark meat (brown meat) is elliptical in shape - but adjustable.
The depth of trimmings is controlled by a Depth Guide, which is also adjustable.
A Vacuum Belt holds the fillets in position.

Advantages: Silk cut surface Capacity is about 10-12 fillets per minute Anatomic removal of the Dark meat Vacuum belt keeps the fillets in positions Green laser light confirming correct fillet position After removal of the Dark meat the vacuum system move the meat to an open tray Belts are flushed by water For fresh and cold smoked fillet

Specifications: Length: 1,250 mm Width: 680 mm Height: 700 mm Net weight: 120 kg Shipping weight: approx. 150 kg Electric supply: 1Ph, 220-240V Water supply: 5 litre/min, 4 bar Air supply: 600 litre/min, 6 bar

Cyclone Vacuum System

Due to lipid oxidation, the dark muscle in particular, is known to cause a rancid taste and smell in fish fillets that has been stored fresh or frozen. With a FTC Dark Meat Remover, this problem can be avoided and the quality of the fillets greatly improved.


The profile of Dark meat(Brown meat) is elliptical in shape - but adjustable.
The depth of trimmings is controlled by a Depth Guide, which is also adjustable.
A Vacuum Belt holds the fillets in position.

Advantages: Silk cut surface Capacity is about 10-12 fillets per minute Anatomic removal of the Dark meat Vacuum belt keeps the fillets in positions Green laser light confirming correct fillet position After removal of the Dark meat the vacuum system move the meat to an open tray Belts are flushed by water For fresh and cold smoked fillet

Specifications: Length: 1,250 mm Width: 680 mm Height: 700 mm Net weight: 180 kg Shipping weight: approx. 250 kg Electric supply: 1Ph, 220-240V Water supply: 5 litre/min, 4 bar Air supply: 600 litre/min, 6 bar

Cyclone Vacuum System.