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Cortex CBF 496/7 Salmon TWIN Skinner
Automatic two lines fish skinner with CF technology and application for Salmon skinning
Descripción
Features and application range
cutting width: 2 x 300 mm (double lane)
cutting speed: 24 m/min
features: 3 methods of skinning:
deep skinning with sharp blade
thin skinning (shallow skinning) with sharp blade
pulling-off the skin with blunt blade (silver skinning)
application:
double lane skinning machine optimized for skinning fresh and smoked salmon
Standard equipment
suitable for double lane feeding, therefore 2 separate blade holders, 2 tooth roller, 2 pressure units
tooth roller (AISI 316L) with grooves and scraper comb (CF technology)
NOCK ACTIVE SKIN GRIPPER® (ASG) for thin skinning with sharp blade, no remaining skin on the fish tail
blade gap independently and infinitely adjustable on the right and left side
spring suspended blade holders for perfect skinning results
pressure units with pneumatic release; infinitely height adjustable
special hard pressure roller for salmon, made of polyamide with very long lifetime and more pressure in the middle of the fillet (less pressure at the sides of the fillets = less loss when deep skinning)
water cleaning unit for steady continuous operation when processing fresh fillets
infeed conveyor and discharge conveyor; can be taken out of the machine within seconds without any tools
NOCK POWER PLATES® for a machine construction which is easy to clean, for outstanding robustness and service friendliness
NOCK EASY-FLOW® safety cover with pneumatic spring
lockable castors
stainless steel
stainless steel bearings
Options
transfer plates on which fillets pass through without being skinned
NEW: Cleaning trolley for storage and cleaning of dismountable parts like: conveyors, belts, pressure roller and blade holder
TIP: With the NOCK Cortex CBF 496/7 SALMON TWIN you achieve deeper skinning in the area of the dark side muscle due to the standard hard pressure roller for salmon. This effects more pressure in the middle of the fillet and therefore a deeper skinning. The sides of the fillets are skinned less deep.
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