Grasselli - Hand skinner RST520M/CLO

Applications & Use Cases

• Used in abattoirs and meat processing plants for removing skin from various cuts of meat.
• Suitable for processing pork, beef, and poultry products.
• Often employed in smaller-scale operations or for specialised cuts where automated skinning is not feasible.
• Utilised in fish processing for deskinning fillets.

Typical Specifications

Typical throughput

Varies significantly based on operator skill and product type; typically suited for batch processing rather than high-volume continuous lines.

Power supply

Commonly requires a standard single-phase electrical supply, typically 230V, 50Hz for this class of equipment.

Construction material

Units of this type are typically constructed from stainless steel for hygiene and durability in food processing environments.

Footprint

Hand skinners are generally compact, designed for tabletop or workbench mounting, requiring minimal floor space.

Blade type

Typically uses a rotating blade system, often interchangeable for different applications or product types.

Safety features

Commonly includes safety guards and emergency stop functions to protect the operator.

Frequently Asked Questions

• What kind of maintenance does a hand skinner typically require?

  Routine maintenance typically involves daily cleaning, regular inspection of blades for sharpness and damage, and occasional lubrication of moving parts. Worn blades will need to be replaced.

• Can this skinner handle different types of meat?

• Is specialised training required to operate a hand skinner?

• What are the typical safety considerations for operating this equipment?

• How does a hand skinner compare to an automatic skinner?