TRIO FDS 35 | Skinning Machine
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TRIO FDS 35 | Skinning Machine Technical Data: TRIO FDS 35 | Skinning Machine Fish species: Salmon, Sea Trout, Wild Coho, Rainbow Trout, Alaska Pollack, Hake, Hoki, Cod, Saithe/Pollack, Haddock, Herring, Mackerel, Sardine, Catfish, Pangasius, Tilapia, Sea bream, Sea bass, Flatfish Working Range: Unlimited Throughput: Up to 200 fillets/min Belt Speed: 24 m/min Water: 2-25 l/min Electric: 8,5 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 – approx. 200 fillets/min with conveyor speed up to 24 m/min Flexible on different species (e.g. all kinds of white fish, salmon, trout) Skin-on or skin-off transportation of fillets Darkmeat skinning Adjustable speed Easy to adjust the cutting depth New better cover and protection of band knife Has a built-in sharpening dev

QUALITY IN ALL PHASES! Creating quality and yield of every fish! The TRIO FDS 35 is a high capacity skinning machine. It works on the principle that the skin surface freezes on a cold drum. Fillets are skinned without putting any strain on the fish meat or skin which is particularly advantageous when • Deep skinning • Skinning of fillets with no natural division between skin and meat, e.g. Mackerel • Skinning of soft fillets, or fillets with weak skin • Skinning of flatfish with no splitting of tail The TRIO FDS 35 is designed in a new manner with respect to hygiene, safety, yield and...