Aquaculture Technology

FISHFARMING EQUIPMENT
Processing Machines
Index:
Slaughtering & Gutting
Scaling & Fileting
Deboning & Skinning
Smoking & Curing
Packing & Storing
Slaughtering & Gutting
ELECTRIC STUNNING DEVICE for all fishes
This device is specially suitable for the fast and easy
stunning (electroanesthesia) of fishes (up to 50
kg/cycle) before killing and slaughtering. It works with
electricity over a transformer (Input 230 Volt, Output
42 Volt), with 1 m cable on the transformer and 3 m
cable on the device. All parts of the device are made
of corrosion free materials. The handle with buttons
and lights is made of plastic, the electrodes are made
of brass with honeycomb-like plastic cover. The device
is available with or without plastic container (approx.
60 l) and cover.
The fishes are placed in a plastic container together with water. For the
stunning, both electrodes are submerged into the water and the button is
pressed, while the stunning process is controlled by a lamp. To reach all
fish correctly by electricity, the electrodes of the device should be moved
and turned horizintally. Fishes are anestesized withing seconds and can be
killed or slaughtered and gutted thereafter.
ELECTRIC STUNNING SYSTEM for much
fishes
This device is specially suitable for the save
and reliable stunning (electroanesthesia) of
fishes (up to 200 kg/cycle) befor killing and
slaughtering. It works with electricity over a
transformer (Input 230 Volt, Output max. 160
Volt) with 3 adjustable regulation knobes for
the pre- and main stunning process which
alows slowly increasing of the current and
reduce internal damage of the fishes. In normal
cases the knobe is in the middle position, in
special cases i.e. if allways the same fish size or the same fish species are
stunned, the knobes allow to optimize the results. All parts of the system
are made from corrosion free materials. The container with cover is made
from white plastic, the electrodes which are fixed on two sides are made
from stainless steel. The containers are available in 3 different sizes (80,
210 or 400 l volume).
The fishes are placed in the plastic container together with water and the

cover is closed. The controll box should be mounted dry on a wall. For the
stunning, the button on the side of the controll box is pressed, while the
stunning process is controlled by a lamp and teminated by an acustic
signal.
SPECIAL FISH KNIVES for the industry
This special stainless steel knives and scissors are designed for long live
and resistance to hard wear. Thes can be used for many hours without
problem to archive high productivity. The blades are finished by hand with
high quality steel - a guarantee for maximum cutting precision and easy
sharpening. Either stif or flexible blades are available according to
requirements. The ergonomic design of the handles makes them easy and
save to hold. The various designs were developed in conjunction with
users. They take into account both the type of cutting as well as the size
of the user's hands. The special green plastic material used gives the
handle its firm hold.
We prepared 3 special fish knive
sets for you:
The START Fishknive Set includes:
1 Herring-, 1 Flowcutt-, 1 Fish-, 1
Bone-, 1 Strike-, 2 Slaughter- and
1 Fileting-knive, with blades from
6,5 to 21 cm.
The STANDARD Fishknive Set
includes: 1 Herring-, 1 Carp-, 1
Fish-, 1 Cooking-, 1 Stitch-, 2
Slaughter- and 2 Fileting-knive, with blades from 4,5 to 26 cm.
The PROFI Fishknive Set includes: 1 Fishcut-, 1 Eel-, 1 Makerel-, 1 Salmon-,
1 Fish-, 1 Gutt-, 1 Skinning-, 1 Bone-, 1 Strike-, 2 Slaughter- and 1 Filetingknive, with blades from 5,5 to 31,5 cm.
The COMPLET Fishknive Set includes all 3 sets and the fin-scissor (30
different special cutting instruments). All models are also available as
single knives.
Trimmers for meat preperation, on request.
AUXILIARY GUTTING DEVICE with or
without cleaning system
This gutting devices are in use since more than
20 years and a valuable help for small and
medium processing plants. They allow to gutt
and clean fish (like trout) from 150-1500 g in
one rational working process, without give the
fish out of the hand. There is also no need for
turning over the fish in your hand as all
sequences of operation start from the vent. If
the operator should slip in the direction of the
blade while cutting, an injury can nearly be
excluded. The rational working sequences

enables one person to process 300-400 fish per hour.

With the adjustable and save gutting blade the ventral wall of the fish is
cut starting from the abdomen. As hygiene is the most important factor
when processing fish, injuries of the guts are also excluded. The suction
head has two scrape edges at its lower rim. While passing through the
fish, all remains (like kidney and blood) are removed. By pressing a
button, an automatic knive comes down and cuts the gorge, which is than
sucked and stored in a (30 l) container. Optionally, after gutting the
remaining blood is removed by the rotating (1500 RPM, 20 cm diameter)
round washing brush.
Theese stainless steel gutting devices are delivered complete as table,
wall or stand units with or without compressor and vacuum cleaner and
with or without round rinsing brush.
AUTOMATIC GUTTING MACHINE with fish size adjustment
This compact and robust fish processing machine (for trout and bass) is
made from stainless steel and plastic material. A main point at
development was the removement of complicated and failing technique.
The complete machine operates without hydro pneumatic or electronic
elements and is driven by hydraulic pumps, which are integrated in the
frame. The machine is (except a mothly oil control at a viewing glas, and
the exchange of knives and brushes) nearly maintainance free.
Complicated and expensive engagements are not necessary and the
function via a push button allows a rentable working. Additional misstakes
are impossible as wrong size selection can be avoided with the automatic
niveau-regulation. The running speed of the transport chain is as low as
possible, to allow to feed the machine with the fish just by one hand. A
control line at the outlet side allows an optic control of the processed
result, without the need to take the fish in the hand. Bad results (usually
approx. 5 %) can be removed here. As the machine works without crosscutt between gillcovers and pectoral fins, there is no additional waste of
fish weight.
The following types are available as standard:
Typ
Mini
Maxi
Vario
Capacity Fish/h
max.

1700

2200

3600

Fish sizes g

180650

3501000

20007000

300

500

800

0,9

3,0

5,5

165

280

780

Water demand
l/h approx.
Power (380
V/50 Hz) kw
Weight approx.
Dimensions
(LxWxH) cm

150x40 300x60 580x65

x135
x180
x175

Scaling & Filleting

MANUAL SCALING DEVICE for all fishes
This fish scaling device is well protected from spray
water, safe in operation and securely insulated,
tested to 4000 V. The 230 V/50 Hz ICE standard
0,18 kw motor can be used continuously. The
machine LxWxH of 23 x 24 x 19 cm with a weight
of 9 kg, can be connected to a grounded or nongrounded wall socket. The cover of the laminated,
flexible axle (160 cm long) consists of two layers of
steel, one layer of insulating compound and one
layer of plastic. The ball bearings in the top, with which the fish is scaled,
are waterproof and all outside parts are rustproof. The device is supplied
completely with handle, feets, 160 cm cable and plug.
As accessoire a 6 mm strong plexiglas cover (LxWxH: 84x50x29 cm) is
available, under which the fish can be scaled to avoid spraying of scales
during scaling.
AUTOMATIC SCALING MACHINES for many fishes
The robust, solidly constructed machines with belt
drive offer perfect scaling technology, with their
design (body in stainless steel, automatic time
selector and control valve for reduced water
consumption) and complete operational safety (autostop control, motor protection, restart protection).
Scaling takes place at the bottom and sides of the
machine and offers the advantages of short (approx.
1-5 minutes per scaling cycle, with 400-500 RPM),
low-noise scaling cycles and reduced water
consumption. The water used in the scaling process is
accumulated, so that the fish are thoroughly washed
and a soft cushion of water is formed. This provides a
flexible support and ensures that the scaling action is
very gentle (fishes are not exposed to heavy bumps or impacts). The autostop control automatically stops the machine when the loading lid, top lid
or release flap is opened. Gentle release is ensured because the machine
restarts slowly and the start button must be pressed and held down, which
is an added safety feature. An automatic shut down with manual restart
guards against automatic start-up after a power failure. The scaling
machines are supplied either with a karborundum drum for soft fisch or
small scales and with a round-hole drum for clams and hard fish or large
scales. The machine is also available with a dirty water drain on the lefthand side (standard at the right side).
The following types are available as standard:
Typ
35 S 16 K 18 K 20 K 25 K
Capacity/cycle kg

10

15

25

Capacity/hour kg

75

150

300

450

600

230

400

400

400

400

0.18

0.25

0.37

0.55

1.50

15

15

15

20

25

Depth mm

450

372

530

600

735

Width mm

410

435

555

650

750

Height mm

610

855

930

950

1195

Electricity Volt
Rated power kw
Water connection DN

FILETING MACHINE for some fishes

This compact machine allow to fillet all fish with up to
a height of 110 mm and a weight of 100-1000 g fast
and exact, without gutting the fish. The machine is
made of stainless steel and easily cleaned with water.
A hight output (approx. 100-200 kg/h) and savety
measurements allow a fast working. The compact
design (LxWxH: 118x56x127 cm) and the low weight
(approx. 88 kg) allow to use it on nearly any place.
With the rotating round-knife, first the head is cut off.
Following, the fish is put in the machine head-cut first
and belly-up. The fish is now forwarded by special grip
belts to the round-knifes and 2 fillets are cut. The cut
is adjustable, thus allowing a low waste of meat (Filet
approx. 40-50 %). The belly bones have to cut of manually. The skinn can
also be removed manually or by skinning machines. A continous cleaning
is doen by water nozzles.
As accessoire an (20-40 degree) adjustable forwarding belt (30 cm/s, wide
35 cm, lenght 140 cm) is available.
FILLETING MACHINE for various fishes
The transformation of fish into fillets offer an interesting value added
profit margin and is directly depending with the filleting costs. This new
generation of filleting machines now comes in different sizes, with
dimensions suited to various fish sizes and species (Salmon, Trout, Charr,
Whitefish, Perch, Pikeperch, Pangasius, Bass, Bream, Mackerel, Bonito,
Tuna, Pollack etc.) permitting an efficient filleting of fish with minimum
loss of product and high yield production of 50-80 % (Salmonids) of
splitted fillets. The productivity depends on the operator skill and process
chain but is about 10-30 fish/min (approx. 1-3 t/h depending on fish size).
The yield is directly depending on the state of the freshness and
consistency of the fish, its fat content and maturity, as well as the cut of
the head (I-, C- or V-cut). The simple mechanic solutions based on rigorous
geometric principles in combination with a sensitive system to the
thickness of each fillet, allow the machine to process fishes of various
sizes (from 0.1 to 6.0 kg) without setting changes. The type number
means the maximum fish height between anus and dorsum in mm, which
the machine can handle. The smart design and sturdy construction (made

in stainless steel) insure a long life to meet high conditions and norms of
hygiene. All machines work with 2 or 4 blades (and 1 or 2 electric 400
Volt/50 Hz motors), are efficient and easy to clean and maintenance. Each
machine has 2 wheels for easy movement. The standard height of the fish
inlet is 80 cm and the fillet outlet 77 cm abouve the ground (other
dimensions are possible on request). The deheaded and guttet fishes are
loaded by hand into the machine. A 10-12 cm high transport belt carefully
transfers (approx. 20 m/s) the fish to the round blades knifes which run
not parallel but axial. The blades cut the fillets and separate the waste
bones, thus saving over 50-75 % of the production time. The filleting
machines are available with 2 or 4 blades either for the production of
fillets with belly bones (ribs) or for the production of fillets without belly
bones (ribs). The water requirement during filleting is about 300-500 l/h. A
sharpening tool to use directly on the machine is
available as accessory.
The following 2 blade types are available as standard:
Fish
Typ
Dimensions Weig Blade Powe
Weight
e
(LxHxW) cm ht kg mm r kw
kg
SF
65

0,1 - 0,5

50 x 105 x 45

45

170

0,55

SF
80

0,2 - 1,0

60 x 110 x 45

65

210

0,90

SF
0,3 - 1,5
100

90 x 120 x 50

95

245

1,30

SF
0,4 - 3,0 115 x 125 x 50 125
130

300

1,70

SF
0,5 - 4,5 120 x 130 x 55 145
150

330

2,20

SF
0,6 - 6,0 130 x 135 x 60 165
180

400

2,50

The following 4 blade types are available as standard:

Fish Weight Dimensions (LxHxW) Weight
Type
kg
cm
kg

Blade
mm

Power
kw

AV
65

0,1 - 0,5

85 x 115 x 50

100

210 + 245 0,8 + 0,12

AV
80

0,4 - 1,5

100 x 115 x 50

140

210 + 300 1,5 + 0,12

AV
100

0,6 - 3,0

120 x 120 x 50

160

245 + 300 1,5 + 0,12

AV
135

0,8 - 4,5

140 x 135 x 55

250

330 + 400 2,2 + 0,25

Deheading machines, on request.

Deboning & Skinning

BONE CUTTER for fish filets
With this compact manual devices made from
stainless steel, you can cut (cutting wide 9, 15
or 30 cm) fast and easy the Y-bones in fillets
from bony rich fishes (like Cyprinids, etc.). With
this cutting in small distances (every 3-4 mm),
the numberous Y-bones are chopped in very
small pieces, so that they are no longer
detected or dangerous in the fillets and can be
eaten comfortably with the meat.
With a special adapter (available as acessoire)
you can also cut now the fillets in chips or
stripes (and, for example serve it fried or on salad).
There is also a stripe or cube cutter available (i.e. for hering or salmon)
which saves about 50 % of working time. The cutting distance can be
choosen in steps of 4 mm, i.e. 8, 12, 16, 20 mm (please mention at order).
On request also an automatic electric bone cutter (cutting wide 30 or 40
cm) is available.
PINBONE REMOVERS for fish filets
For removing of small and unwanted pin-bones from
larger fresh, de-frosted or smoked filets (from about
150 g filet weight on, like: Salmons, Trouts and
Charrs) different pinboners, from compact handheld
devices to automatic band machines, are available.
All machines are building from non-corrosive material
to the quality and work with the same principles. The
deboning unit can je adjusted in height, angel and
speed. The belt can also je adjusted in speed. During
operation, the machine units are keept clean with water or air. The unique
mechanical picking action of theese pinboners gently removes neck and
pinbones, leaving fillets looking their best. Pinboning is not only removing
the pin bones, but important is also not to break pin bones, not to bleach
the fillet by water, and keep the fillet without gaping. They are very user
and maintenance friendly and allow fast working. The pinboners are ideal
for use by fish processors, fish mongers, fish shops, fish restaurants etc.,
giving excellent results with best possible yields and minimum weight
loss.
The following belt machines are available:
Typ
EM-52
EM-102
EM-202
Heads

350-750

750-1500

1500-3000

Belt cm

28

56

112

Wide cm

47

84

115

150

180

230

Capacity kg/h

Length cm

SKINNING MACHINES for fish filets

This fish skinning machines (scinning wide max. 430 mm, scimming speed
19-29 m/min) are manufactured with the use of exclusive and high quality
components and according to the newest technical and hygienic
regulations. The are made of rust free stainless steel, the transport belts
and rolls are made of plastic. Additional plates inside guarantee a very
long live of the robust machines, which have no electronic parts which
could become deffect. All machines are easy to use and very
maintainance friendly, which saves additional costs.
All models work with an 230/400 V (50/60 Hz) 0.75 kw (1.0 HP) motor and
are equipped with a foot-switch, adjustable knives (the skinning thickness
can be adjusted from 0 to 4 mm), turnable plate, stripper and water spray
unit. Types CF are equipped with a cog-roller (for fish with a tough or thick
skinn) and types CS mit knife- and cleaning-centrifuge (for fish with a soft
or thinn skinn).
The Band-models are suitable for large quantities and guarantee highest
security during working, because they are switched off if the cover is
opened. They have a gelagerte and from outside adjustable pressure unit
(opening height max. 90 mm), which adapts automatically to the filets
and is available with different performance depending on the fish speices
(soft wheels, hard roller for salmon or soft baloon). With the bandmachines the filets can be eighter skinned with stump blade or also with
sharp blade. At skinning with stump blade (silver skinning) nearly no
waste is generated, at working with sharp blade (deep skinning), the
skinning deepth can be adjusted from 0 to 5 mm. Optionally, the bandmodels can be equipped with special designed curved blads, which allow
in one working process to skinn and remove the red-brown muscle
segments elong the sides of the sensory canal from fresh or smoked filets
completely which was one of the most difficult problem during normal
skinning by hand. Additionally they have a removeable charging belt, and
a forwarding belt is available as accessoire.
The following types are available as standard:
TableStandBandModell
model
model
model
Typ

CF4 CS4 CF4 CS4 CF4 CS4

20
20
60
60
95
95

Width
cm

70

70

82

82

70

70

Hight
cm

42

42

100

100

117

117

Depth
cm

50

50

46

46

70

70

Weight
kg

70

80

150

160

180

190

SLICING MACHINE for fish fillets

This slicers are based on a proven combination of
a strudy grund machine and a perfect slicing
glide. Due to the good quality and the modern
technique of the slicers the best slicing results are
achived with yield of approx. 99 %. The plate and
glide is from stainless steel, the other parts are
made from polished and eloxided aluminium. The
blades are made of specially chromed steel and
last very long. All this features allow a very
economic operation for the processing fillets of
various fish species. There are different slicing machines available, from
the simple manual to the controlled automatic slicer (portion or doubble
lane slicer on request).
The following types are available as standard:
Typ
Manual
Automatic
Compact
Filet temperature C

-7 to -10

-7 to -10

-4 to +6

Slicing angle degree

10-30

10-30

10-40

0,5-15,0

1,0-5,0

2,0-10,0

approx. 60

approx. 60

approx. 75

0,25

1,00

1,00

Length cm

62

170

130

Wide cm

60

66

60

Hight cm

57

140

130

Weight kg

35

150

120

Slicing thickness mm
Slicing cutts/min
Power kw

Smoking & Curing

ELECTRIC PRESSURE CHAMBER for smoking and grilling
Our implements are produced by modern machines and they are installed
and approved accurately by hand. Due to continuing further development
and in close cooperation with the leading professional institutes and
associations of fish- and meat industry, as well as due to many
suggestions from application in gastronomy, this devices are the most
matured smoker, a fact that is confirmed by the best cooks all over the

world, as well as by FIMA (marketing institute of the fish industry), by

many professional associations as for example VDK (association of cooks)
and last but not least by many foreign unions and professional hotel
schools. This smokers with its approved technic are in operation
worldwide. It is a product for special gastronomy as smoking is possible at
any time in presence of the customer - also in delicatesse-shops, in the
groceries store, at the butchers, at the party-service, restaurants, beergardens etc.
In the electronic pressure chamber grill and fumigator you can easily
prepare hot or cold smoked specialities ready to serve within very short
times. You can work with the oven in closed rooms - smoking indoors always a pleasure. Fish and meat are not cooked directly by firewood or
infrared heat, but indirectly by the hot air inside of the pressure chamber.
The tightly closing door guarantees that only a very small amount of
smoke and thus nearly no moisture are let out. Proper gravy will be
preserved, which is a great advantage in comparison to other smoking
processes. Fish is put, with its belly up, onto the special grates. Flat-fish,
fillet, meat are smoked on the flat grids. Flavour and proper gravy will
remain. Cooking without addition of grease, therefore low on calories.
Constant temperature and optimal diffusion of smoke (pressure) will lead
to a good cooking and a golden-brown colour of the smoked food. After
the timer has run off, smoke will deposit on the inside of the walls. The
darker they are, the better the taste will be. The special heat-resisting
sealing of the doors needs neither maintenance nor renewal. Very low
energy costs, over 60% of cooking-terms you can grill and cook without
electricity.
The double-casing guarantees that no water can enter. All electric parts
are protected. Both the interior and exterior of the smokers as well as tinplates and grates are made of stainless steel. No rusting or loss of colour
and enamel. Very short pre-heating times and very low energy
consumption due to completely insulated double-casing. Switches and
control lamps on the front side a design suitable for modern kitchen.
Heating with thermostatic regulation, automatic timer. The standard outfit
consist of stainless steel vessel and smoking-pan, 1-2 racks and 1-2 flat
grids as well as user maual and
recipes.
The following types are available:
Typ
HS 24 HS 48
Dimensio
ns
(WxHxD)

45 x 35 45 x 35 x
x 45 cm
85 cm

Racks
and grids

30 x 40
cm

30 x 80
cm

Load
max.

24 Fish7 kg
Meat

48 Fish14 kg
Meat

25 kg

45 kg

Weight

Connection 110/220 V

1 kw

2 kw

SMOKING CHAMBERS for excellent product quality

With this smoker you will get a state-of-the-art and high-quality product
finished through CNC-production, containing over 30 years of
development and experience. Most remarkable features are simple
operation and extremely compact design. With our special integrated
smoke-gas-guidance, your smoke goods will get evenly cooked and
aromatized. The smoke-gas-guidance takes place over an additional sheet
metal in the back to the outlet (see funcion sketch). With this you will get
an optimal use of the smoke, the temperature inside the oven is very
evenly and the dripping of condensate onto your smoke goods is safely
avoided. The aluminium coating offers advantages compared to other
coatings as food-proofed and highly corrosion- and heat-resistant.
Stainless steel is 100% corrosion-resistant, acid- and leach-resistant, easy
to clean thus allow flexible use (smoking of fish, meat, sausages, poultry
and savage meat in the same oven possible). This smokers are available
in two sizes made of aluminium covered steel or stainless steel with
interchangable wood- or gas fiering, for hot- and cold smoking of fishes as
well meat and sausages. All smokers come complete with dry-drip-tub and
bouncer. Additionall smoking grids, rosts, spits or hokes, smoke pipes (130
mm diameter) also with rain cover are
available as accessoire.
The following types are available as standard:
Descript
ion/Typ

RS-20

RS-40

RS-60

RS-100

Outside
45x36x90 45x36x11 45x36x14 58x44x16
(WxDxH
cm
5 cm
0 cm
5 cm
Inside
40x33x50 40x34x88 40x33x11 54x41x13
(WxDxH
cm
cm
0 cm
2 cm
Inside
Volume
Weight
approx.

65 Liter 120 Liter 140 Liter 280 Liter

25 kg

30 kg

35 kg

80 kg

Capacity
approx.

20 Fish or 40 Fish or
12 kg
25 kg
Meat
Meat

60 Fishe
or 35 kg
Meat

100 Fish
or 75 kg
Meat

Gas
Heater
approx.

2.5 kw, 5 4.0 kw, 8 4.0 kw, 8

kg in
kg in
kg in
weight
weight
weight

8.8 kw,
19 kg in
weight

Propan
gas use

approx.
185 g/h

approx.
290 g/h

approx.
290 g/h

approx.
640 g/h

Wood

approx.

approx.

approx.

approx.

meal use

250 g/Smoking

400 g/Smoking

400 g/Smoking

700 g/Smoking

ISOLATED SMOKING DEVICES made of stainless steel

Good and consistent curing results appeal to your customers and widens
your customer base best.
This electrically (380 Volt, 6 kw) heated smoking devices have a capacity
of 20-200 fishes (resp. 15-150 kg meat) per smoking time of 30-90
minutes. Precisely thermostate controlled heating produces heat and
smoke for cooking slowly. A smoke pipe connection (120 mm), and the
well doubble isolated (50 mm) walls and door prevents heat loss and
makes curing possible also in closed rooms. The fish to be cured either be
laid on the racks or hung on curing hooks on the racks.
As accessoires a (build in) thermometer, timer swich and a smoke pipe
regulator valve, as well as special curring hooks, racks and curring meal
(wood chips) are available. On request, a build in connection pipe for/and
an external smoke generator (for cold smoking) is available too. For a
rational working, trolleys and build in
ramps are available.
The following sizes (outside dimensions)
are available:
Typ
e

Outside
Dimensions
(WxDxH)

Capacity
approx.

135/
12

94x75x125 cm

100 Fishes (70

kg Meat)

135/
15

94x75x150 cm

150 Fishes (100

kg Meat)

135/
17

94x75x175 cm

200 Fishes (150

kg Meat)

135/
20

94x75x200 cm

300 Fishes (200

kg Meat)

LIQUID SMOKE SYSTEMS for stable product quality

This systems are completely different to traditional ones in a way, that
they need no smoke generator and burner, because instead of a
generator, a tank with liquid smoke will be brough to a pressure of 3-5
bar.
At this patented technology, liquid smoke will be spreaded via an
ventilation system over nozzles and recircled during closed ventiles.
During this process a steam- and gas phase is build, which generates a
non visible smoke. This "smoke" is physically identical with conventional
smoke, with all durability- and tast giving substances (carbonyls, acids
and phenols) but has no tarphase and other undesired matters (Benzo-apyren).
The complete system is microprocessor controlled and allow easily the
programming of temperatures, moisture, times etc. as well as to save up

to 99 programs (with 20 steps each). The actual and required parameters

as well as alarms etc. are shown on a digital display.
For the full automatic cleaning process (without agressive cleaners or
personel) all equipment is placed in the cabinet and the program is
started - thats all! Beside smoking, with this cabinets you can also curing,
steaming, cooking, backing, roasting etc. all with an allways stable
product quality.

As standard the following types are available:

Typ
TSFR 80
TSFR 90
TSFR 100
Dimensions
cm
Room Hight m
Trolly cm

117x 99x216 132x109x246 147x119x280

2.45
83x80x150

Volume/Load
Energy
Smoke/Charg

2.85

3.10

93x90x170 103x100x200

1000 l/80 kg 2000 l/130 kg 3000 l/250 kg

16 kw

22 kw

29 kw

300 g

350 g

400 g

Extendable universal multi camber systems on request.

Packing & Storing
VACUUM PACKING MACHINES for foods
At this table models the vacuum chamber and housing is made from
stainless steel and the high transparent lid of acryl glas. An easy and
automatic working process is possible through the analog process time
control pane (and from typ "B-35" on also through the digital sensor
control with 10 programs). A gas injection system and soft-air ventilation
is also possible from typ "B-35" onward. The machines have a single
sealing bar configuration (single time sealing-cutting system on request)
and are also available with a double sealing bar configuration from typ "B42" onward. The professional vacuum pump 230 V/50 Hz (vacuum time
10-60 seconds) and back ventilation guarantee a service friendly
construction. A liquid insert-plate is available as
accessoire.
The following typs are available as standard:
Chamber
Total
Sealin Pum Pow
Typ dimensions dimensions g bar
p
er
BxLxH mm
BxLxH mm
mm m3/h kw
Min
i

280x310x85 330x450x295

280

0.40

Plu
280x310x120 330x450x295
s

280

0.50

Supe
r

350x370x150

450x525x385

350

16

0.55

Jumb
o

420x370x180

490x525x430

420

16

0.55

B-35

350x370x150

450x525x385

350

16

0.55

B-42

420x370x180

490x525x430

420

21

1.00

B-50

420x460x180

490x610x445

420

21

1.00

Larger moveable floor models or doubble chamber systems on

request.
FLAKE ICE MACHINES with or without storage container
This scale ice makers are made of high quality stainless steel and plastics,
have small dimensions and a high production capacity. They are easy to
use and the innovative technique guarantees a stable quality of the flake
ice and are highly economic. All maschines are FCKW-free (R404a or on
request also CO2), have adjustable feets and an automatic water remover.
Other voltages, larger machines (also without refrigeration unit) on
request. All models are also available with a liquidificator set on request,
and as options are salt-dosing and automatic-cleaning systems available.
As acessoire isolated storage containers for 70 to 1.300 kg ice are
available, which keeps the ice cool and easy to use, even after longer
storage. The 4 smaller units are also available with integrated storage
container (40 mm isolated) for each 70 or 210 kg ice, where the ice
machine is included abouve.
The following models are available:
Typ/Capacity/day
12 20 40 80 150 220
70
* kg
0
0
0
0
0
0
Consumption kw
Voltage

0,4 0,6 0,9 1,8 2,8

4,80 6,80
5
2
4
0
0
230 230 230 400 400 400 400

Weight kg

50 58 95 110 220 360 460

Width cm

50 50 75 75 102 130 130

Depth cm

32 32 65 65 70 100 100

Hight cm

64 64 77 77 101 126 126

*Capacity in 24 h at a temperature of +18 C ambientair and +12 C water-supply as well as -7 C flake-ice.