'The De-slimer 701 for whole de-headed salmon is suitable for cleaning the fish, removing slime and blood before and after gutting, and before filleting. SECTION 1 - MAIN WASH Main wash with cold high pressure water. A glycerin filled manometer is mounted onto the pressure pipe of the pump. The special high pressure flat beam nozzles are mounted on stainless high pressure nozzle pipes. It is possible to individually adjust each nozzle pipe and hereby obtain the optimum spraying pattern. These nozzles can easily be dismantled for service and cleaning. A stainless filter is fitted for removal of particles between the pumping station and the nozzles in order to avoid that the nozzles are being blocked by dirt and particles. SECTION 2 - FINAL WASH Final wash with tap water pressure, 2-3 bar cold water. The flat beam nozzles are mounted on stainless nozzle pipes. It is possible to individually adjust each nozzle pipe and hereby obtain the optimum spraying pattern.'
Tags: Food , equipment , salmon , Hygiene , herring , food industry , squid , SHRIMP , mackerel , slicer , processing , trout , food processing equipment , unifood , uni-food technic , fish industry , smoked salmon slicer , sushi cut , gutting fish , fish slicer , fillet slicer , automatic machines for fish industry , fish processing machines , deslimer , de-slimer , de-sliming machine , desliming machine
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