1. Reciprocating Blades: Precision in Filleting and Portioning
Designed for accuracy in filleting and portioning, reciprocating blades stand sturdy in automatic processing machines. Crafted with a special scalloped edge using cutting-edge CNC machinery, these blades, made from high-quality stainless steel, are hardened and tempered for optimal cutting performance and durability.
2. Circular Knives: Versatility in Whole Fish Cutting
Circular knives emerge as the go-to choice for cutting whole fish or slicing post de-heading and gutting. Available in various sizes and configurations, these knives ensure precise and efficient cuts, minimising waste and boosting overall productivity.
3. Gutting Blades: Streamlining Internal Organ Removal
Specifically designed for the removal of internal organs and body parts, gutting blades find their place in specialised machines. These blades facilitate a downward cut through the belly, exposing the innards. Vacuum suction equipment ensures clean and efficient removal, ultimately reducing labour costs.
4. Fin Removal Blades: Swift Fins Dissection for Further Processing
Fin removal blades play a crucial role in cutting away fins from the fish’s body. Whether manually operated or part of automated fish processing machines, these blades offer a faster and more efficient alternative. This step is essential in preparing fish for subsequent processing or packaging.
5. Filleting Blades: Precision in Delicate Filleting Processes
For the delicate task of filleting, filleting blades come to the forefront. While manual filleting demands skill and labour, filleting machines simplify the process, ensuring consistent and precise cuts. However, it’s worth noting that these machines may not be suitable for freshwater species or larger fish with solid backbones.
6. Skinning Blades: Embracing Automation in Skin Removal
Innovative skinning blades facilitate the removal of skin from freshwater fish. This relatively modern technique involves either manual operation with a sharp knife and flat board or the use of automated skinning tools. These tools, powered by an electric motor and compression springs, feature an oscillating knife for efficient skin removal.
7. Fish Steak Blades: Efficient Slicing for Culinary Delights
Designed for slicing de-headed whole fish into steaks of various sizes, fish steak blades accommodate the preparation of seafood dishes. While small to medium-sized fish can be handled with a knife or band saw, larger fish with hard bones may require multiple rotating circular saws or an automated cutter for efficient steak cutting.
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FAQS
What are seafood industrial knives used for?
Seafood industrial knives are specialised blades designed for various tasks in seafood processing. They play a crucial role in tasks like filleting, gutting, fin removal, skinning, and slicing fish into steaks, ensuring precision and efficiency in the seafood processing industry.
How do circular knives differ from reciprocating blades in seafood processing?
Circular knives are versatile blades ideal for cutting whole fish or slicing after de-heading and gutting, providing precise and efficient cuts. On the other hand, reciprocating blades are designed for accurate filleting and portioning, often used as replacements in automatic processing machines.
Are gutting blades necessary for seafood processing?
Yes, gutting blades are essential in seafood processing as they are specifically designed for removing internal organs and body parts of fish. These blades are used in specialised gutting machines, streamlining the process and reducing labour costs.
Can fish steak blades be used for different sizes of fish?
Fish steak blades are designed for slicing de-headed whole fish into steaks of various sizes. While small to medium-sized fish can be easily cut with a knife or band saw, larger fish with hard bones may require multiple rotating circular saws or an automated cutter for efficient steak cutting.
