Processing steps

The VMK range includes machinery for transportation, deheading and tailcutting, vacuum equipment for gutting (HGT products), filleting machine for single fillets and butterfly fillets, and skinning machines. The machines can be integrated into lines, in factory installations. The VMK lines can also be combined with packaging and handling machines to provide a complete solution.

Below is a graphic illustration of the processing steps:

 

Processing steps

Unprocessed fish

fish_unprocessed

Head cutting

fish_headcutting

Tail cutting

fish_tailcutting

Belly cutting

fish_scaling

Belly cavity cleaning

fish_bellycavitycleaning

Deboning 1

fish_deboning1

Deboning 2

fish_deboning2

Ready fillets

fish_processed

Function map

H & G

Sill_2_låg

Deheaded fish. VMK16 is recommended.
Deheaded fish, gutted by vacuum. VMK16M63 is recommended

HGT

Sill_3_låg

Deheaded and tail cut fish. VMK16 is recommended.
Deheaded and tail cut fish, gutted with vacuum. VMK16M63 is recommended.

Steak cutter

Sill_4_låg

Deheaded and tail cut fish gutted with vacuum and cut into two pieces with “Steak cutter” (tail-on is also possible). VMK16M60 is recommended.

Piece cutter

Sill_5_låg

 

Deheaded and tail cut fish gutted with vacuum and cut into several pieces with “Piece cutter”. VMK16M50 is recommended.

Deli cut

Sill_6_låg

Deheaded and tail cut fish (tail-on is possible), belly cut opened by vertical rotating knifes, mechanically gutted by means of a grindstone . VMK16 in combination with VMK11M24 is recommended.

Butterfly fillets

Sill_7

Deheaded and tail cut fish, belly cut opened by vertical rotating knifes, mechanically gutted and deboned. VMK16 in combination with VMK11 is recommended.

Deboning 2

Sill_8

Deheaded and tail cut fish, belly cut opened by vertical rotating knifes, mechanically gutted and deboned, dorsal fin removed. VMK16 in combination with VMK11M9 is recommended.