Commercial Fish Slicing Machine: Specifications and Features
Commercial fish slicing machines are primarily used for diagonal slicing of various fish into uniformly thin pieces, with thickness ranging from 1.5mm to 6mm. These machines are designed for boneless fish such as salmon, herring, and tilapia, and are commonly used in restaurants, school cafeterias, and fish shops.
Why Use a Fish Slicing Machine?
Fish is rich in protein and popular among consumers. However, cutting thin slices by hand requires skill and often results in uneven thickness and worker injuries. Automatic fish slicing machines avoid these problems with processing efficiency of 280-600 slices per minute and 150-250kg of fish per hour.
Special Blade Design
- Cutting tools are made of high-quality stainless steel for exceptional durability.
- The machine features a specially designed blade set divided into an upper blade group and lower blade group (angled blades).
- During operation, the upper blade group moves left and right continuously to slice the fish, while the lower blade group moves upward to expose the cut slices.
Processing Workflow
- Clean and descale fresh fish. Open the belly and remove internal organs.
- Cut off the head and tail, as these bony parts cannot be sliced.
- Split the fish into two halves and remove the bones.
- Place the deboned fish into the feed inlet, pulling the tray to lay the fish on the blades.
- Start the machine to slice the fish, then remove sliced portions using the tray.
Main Advantages
- Simulates manual slicing principle using a gearbox for automatic thin slicing.
- Simple drive mechanism, easy operation, safe and reliable. Blades are easy to remove and clean.
- Suitable for various fish sizes with high efficiency, replacing the work of 10 workers with just one operator.
- Available slice thickness: 1.5mm, 2mm, 2.5mm, 3mm, 6mm with customizable maximum thickness.
