This system enables deep skinning of high quality fish fillets (e.g. salmon fillets) with separation of skin and fat at the same time. The mode of function:
Step 1: The fillet - with the skin downwards - runs through a mechanical skinning machine and will be skinned extremely thin with very low loss (silver skinning with blunt blade or thin skinning with sharp blade).
Step 2: The silver skinned fillet will be turned gently and safely through the new automatic NOCK turnover device.
Step 3: A NOCK Freeze Drum Skinner TFE with freeze drum technology and rotating band blade cuts the fat layer off the fillet with a very precise adjustable thickness. The deep skinned fillet leaves the system with the skinned side up.
The new NOCK Fish Skinning Defatting System FSDS gives most interesting advantages to the processing companies.
- Recovery of the normally lost fat-meat-layer caused by deep skinning of salmon and white fish.
- The fillets enter the machine with skin downwards and exit with the right side up = skinned side up: "Right side in, right side out!" Further processing can be carried out without manual turning.
- Very gentle processing of the fillets.
- Different skin thickness have no effect on the depth of the deep skinning which can always be controlled optimally.