What types of products can a membrane skinner process?

Membrane skinners are primarily used for removing membranes and silver skin from various meat types, including poultry, pork, beef, and fish fillets. They are effective on both fresh and chilled products.

Is this type of skinner suitable for bone-in products?

Generally, membrane skinners are designed for boneless products to ensure efficient and clean membrane removal. Processing bone-in products may damage the machine or result in incomplete skinning.

What are the typical maintenance requirements for a membrane skinner?

Routine maintenance typically involves daily cleaning, inspection of blades and rollers for wear, and periodic lubrication of moving parts. Blades may require sharpening or replacement over time depending on usage.

How does a membrane skinner differ from a derinding machine?

A membrane skinner is specifically designed to remove thin membranes and silver skin, offering a precise, shallow cut. A derinding machine, conversely, is built for removing thicker skin and rind, particularly from pork products, often with a deeper cut.

What level of operator skill is required?

Operating a membrane skinner typically requires basic training to ensure correct product feeding and safe operation. The machines are generally user-friendly, but skill can influence throughput and product yield.

Used Townsend SK11-350 Membrane Skinner - Skinning Equipment, fotografia 1

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Used Townsend SK11-350 Membrane Skinner - Skinning Equipment

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Townsend SK11-350 Membrane Skinner

Name: Townsend SK11-350 Membrane Skinner
Brand: Townsend
SKU: townsend-sk11-350-membrane-skinner-f9ecd1f2
Availability: SoldOut

Preço: Contacte o vendedor para saber o preço

Membrane Skinner Ex poultry factory Make: Townsend Model: SK11-350 Built 2018 Never used, As new.

North East Lincolnshire, United Kingdom

A 5.929 km

Número do modelo

SK11-350

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Removing membranes and silver skin from various meat cuts, particularly poultry and pork.
Processing fish fillets to remove skin and unwanted membranes.
Preparing meat products for further processing, such as dicing, slicing, or mincing.
Enhancing product presentation and texture by ensuring clean, skin-free meat.

Typical capacity: For this class of equipment, throughput can range from 300 to 1,000 kg/hour, depending on product type and operator efficiency.
Power supply: Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, with power consumption usually between 1.5 kW and 4 kW.
Feed product size: Suitable for individual meat cuts up to approximately 350mm in width, aligning with the model designation.
Construction material: Typically constructed from food-grade stainless steel (e.g., AISI 304 or 316) for hygiene and durability.
Footprint: A compact footprint is common for membrane skinners, often around 800mm (W) x 1200mm (D) x 1200mm (H).
Safety features: Units commonly include safety guards, emergency stops, and interlocks to protect operators.
Cleaning and maintenance: Designed for easy disassembly and cleaning, often with wash-down capabilities to meet hygiene standards.

Membrane skinners are primarily used for removing membranes and silver skin from various meat types, including poultry, pork, beef, and fish fillets. They are effective on both fresh and chilled products.

Skinning equipment for meat and poultry processing is valued for reliability and consistent performance in high-volume operations. Buyers typically prioritise machines with robust construction, efficient blade systems, and straightforward maintenance access. Key considerations when purchasing used units include blade condition, operational wear on critical components, and compatibility with existing line speeds. Industry sentiment favours equipment from established manufacturers known for durability. Proper servicing history and functionality verification remain essential factors before purchase.

Visão geral para este tipo de máquina

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