Skinning machines

For many production outlets, for example the manufacturer of fish fingers and fish portions, fillets need to be skinned. In most types of skinning machine the tail of a fillet is gripped between knurled rollers and, as the skin is pulled through the rollers, the fillet is separated by an oscillating knife blade. However,two models in the table below, the Trio and the Baader 50, operate on a different principle; on the Trio machine the fillets are conveyed skin uppermost under a rotating refrigerated drum. The skins freeze to the cold surface, a bandknife separates flesh from skin,and the skins are subsequently scraped off the drum. On the Baader 50, the fillets are pressed skin downwards on a conveyor belt, and the skins are separated by a band knife, easily adjustable for skin thickness.

Skinning machines for white fish fillets

The Trio machines can also be used to skin herring or mackerel fillets, and will handle 100-150 fillets a minute depending on size.