Designed to eliminate the blood from the fish body (fresh or frozen) prior to cooking, using bubbling water, in order to obtain cleaner, lighter-coloured meat.
Designed to eliminate the blood from the fish body (fresh or frozen) prior to cooking, using bubbling water, in order to obtain cleaner, lighter-coloured meat.
Constructed for various capacities, according to production requirements.
Equipped with open serpentine and high-flow rate blower.
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