The BAADER-Group will be demonstrating its competence in pinboning at this year’s Seafood Expo Global/Seafood Processing Global event in Brussels.
Post-rigor pinboning
Together with TRIO, the BAADER-Group has developed a solution for removing pin bones in atlantic salmon fillets post-rigor shortly after slaughtering.
Recipe management for easy operation
This pinboner has a state-of-the-art touch-panel for overview, recipe management, alarm messages and settings. The possibility to store different recipes makes it very easy to change between different fish qualities.
Less gaping – less water on the fillets – longer shelf life
The surface of the fillets have less damage combined with reduced weight loss. Less water on the fillet surface guarantees no colour change of the fillet. This new technology will make it possible to produce skin and boneless salmon fillets with better quality and longer shelf life.
Stable run with high speed
This pinboner has a cyclon vacuum system optional available, which keeps the pin wheel clean from water and bin bones. This avoids stops in the machine and guarantees a continuous flow in the line.
Hygienic design
It is designed in consideration of the latest hygiene standards – easy to clean and maintain. It is possible to get the pin wheel heads in a special cleaning position.
A new 2to4 fillet divider for better product flow
A new 2to4 fillet divider is now also available for better product flow and less handling in the line – it is controlled by the pinboner. Adjustments of the fillet divider can also be stored in the recipe archive of the pinboner.
Economical
An ECO-Mode for better economic efficiency with autostop for water, air and the pinbone wheel is integrated in the fillet divider.
To find out more please visit BAADER at booth 4-5943.
