Industrial Fish Cutting Machine

Capacity runs 600-1,000 kg per hour on the standard machine and 1,000-1,500 on the industrial model with variable-speed blades for shred work. Fish size matters as much: the standard throat handles up to 80 mm spine-to-spine thickness, and larger fish such as tuna and swordfish need the extended throat option. Cut formats include fillet, strip, segment, block, and shred.

Only micro-frozen at about -2°C. Fully frozen fish at -18°C is too hard for these blades, which are thinner than a frozen-block slicer’s, so hard-frozen product goes to a frozen meat slicer or a bandsaw instead. Fresh and micro-frozen fish cut cleanly across the whole format list.

No, and knowing that boundary saves a wrong purchase. It is a cutting machine: fillets, segments, strips, blocks, shreds, with bones left in the cut. For boneless mince, run a fish flesh separator after it. For automatic filleting with spine removal, a dedicated filleting machine is required. The cutter sits upstream of both in most plants.

Blades run 800-1,200 hours typical, about 6-9 months single-shift, with factory re-sharpening available and replacement blades shipping from stock. Ragged cut faces and increasing flesh tear are the signals that edges are due. One spare blade set on the shelf keeps the line running through the re-sharpening round trip.

Yes, the machine also cuts chicken breast, pork loin, and boneless beef, which suits plants running mixed protein programs. The condition is sanitation between species, a full washdown and blade inspection, and many HACCP plans schedule fish last in the day to simplify species control.

Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.