FISHTECS - FISHTECS Flowline/Trimming line

Applications & Use Cases

• Used for the primary processing of various fish species, enabling efficient filleting, portioning, and quality control.
• Integrated into larger fish processing plants for continuous flow production of fresh or frozen fish products.
• Suitable for seafood processing operations requiring high throughput and consistent product presentation.
• Utilised in facilities focused on value-added fish products, where precise trimming and portioning are critical.

Typical Specifications

Typical capacity

Throughput for this class of equipment typically ranges from 500 kg/hour to several tonnes/hour, depending on product type and line configuration.

Power supply

Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with specific amperage requirements varying by motor count and ancillary equipment.

Footprint

The overall length and width are highly variable, depending on the number of trimming stations and integrated conveyors. Buyers should consult the seller for exact dimensions.

Belt material

Units of this type commonly feature food-grade polyurethane (PU) belts for hygiene and durability.

Number of stations

This specific unit is described with a flexible configuration, offering between 4 and 24 stations per side, allowing for scalable processing.

Waste management

Typically includes integrated waste and trim conveyors to maintain hygiene and streamline offal removal.

Water supply

Requires a potable water supply for the integrated washing pistols and general cleaning procedures.

Maintenance

Designed for low service costs, with reduced pneumatics and easy-clean features commonly found on modern fish processing lines.

Frequently Asked Questions

• What types of fish can be processed on this line?

  Trimming lines of this nature are versatile and can typically handle a wide range of fish species, from smaller pelagic fish to larger demersal species, depending on the specific setup and tooling.

• Is this line suitable for both fresh and frozen products?

• What are the typical staffing requirements for a line of this size?

• How easy is it to integrate this line into an existing processing facility?

• What spare parts are commonly needed for a trimming line?

• Does this unit come with any safety certifications?