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.

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)

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

Optimal fillet quality

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

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