TRIO FDS 3000-2 | Skinning Machine
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TRIO FDS 3000-2 | Skinning Machine Technical Data: TRIO FDS 3000-2 | Skinning Machine Fish species: Salmon, Sea Trout, Wild Coho, Pink Salmon, Rainbow Trout, Alaska Pollack, Hake, Cod, Hoki, Pollack, Haddock, Herring, Mackerel, Pangasius, Tilapia, Sea Bream, Sea Bass, Flatfish Working Range: Unlimited Throughput: Up to 140 fillets/min Water: Approx 25l/min Electric: 12, 5 kW Refrigerant: R-448a Weight (machine): Approx. 980 kg Dimensions: See sketch Member of the BAADER Group The indicated limits of the working ranges may vary as a function of the proportion, quality and nutritional condition of the fish. In order to achieve an optimal result, it is recommended to adjust the machine within its working range to the fish sizes mainly to be processed. Live fish and those in the state of rigor mortis cannot be processed. Illustrations and dimensions are approximate and not binding. Subject to design changes in the interest of technical progress. Actual scope of supply is specified in our quotations and order confirmations and may differ from descriptions and photos of this leaflet. Attention! For the illustration of technical details the safety devices and protection mechanisms are partly not shown in operative condition. When operating the machine, all corresponding devices and instructions referring to the safety of the machine are to be utilized and/or observed! Trio Food Processing Machinery AS Midtgårdveien 34 NO-4033 Stavanger Tel.: +47 51 81 67 00 Optional equipment: Customer Benefits: High capacity – up to 140 fillets / min Flexible on different species Works well on fillets with uneven thickness Recovery of dark meat Less skin spots Stepless adjustment of the cut

QUALITY IN ALL PHASES! Creating quality and yield of every fish! The TRIO FDS 3000-2 is a skinning machine for skinning fish fillets of uneven thickness and for recovery of dark meat. It works on the principle that the skin surface freezes on a cold drum. It is designed to improve skinning results with no reduced speed, and is able to skin fillets and portions without loss of yield. No strain is put on either the skin or the flesh, resulting in a great quality of the fillet. Easy Adjustments – High Flexibility High Capacity – High Throughput High Quality of Fillets Due to the “surface...