Fish brining line is developed to dose salt solution (Brine) and fish into plastic trays.
Equipment enables client to add additional spices and flavours to the fish.
Line can be equipped with automatic brine preparation unit, which measures salt concentration and prepares brine at concentration needed.
Container with fish is inserted into tipper and container is emptied into hopper. Elevator belt is lifting fish from hopper. On the inclination, spice dosing unit covers top layer of fish with spices.
Fish from elevator are pouring into manual fish dosing unit, from which operator by hand moves fish into bucket.
Empty buckets are placed by operator onto the conveyor for buckets with brining solution. Bucket is filled with set amount of brining solution and transported till the end of conveyor. Operator, who doses fish into bucket, takes bucket from upper conveyor and places it on platform in front of him.
Filled buckets are placed onto lower conveyor. Bucket then is conveyed along operators who insert bay leaf or other spices. When all ingredients are inserted operator places cover onto the bucket and fix one side. Further bucket is conveyed through lid closing unit. When lid is closed, operator takes bucket of from product accumulation table and places it onto pallet.
|Product||Defrosted or fresh fish|
|Capacity with volumetric||1600 buckets/h for 5 l bucket|
1000 buckets/h for 10 l bucket
|Capacity with weighs||800 buckets/h for 5 l bucket|
500 buckets/h for 10 l bucket