Bettcher

Processos de Aplicações Bettcher

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Peixe

Cod:
Dark Meat Removal
  • Improved yield vs. straight knife
  • Consistent yield
  • Better finished product appearance
  • Reduced labor


Salmon:
Belly Fat Removal
  • Improved yield vs. straight knife
  • Consistent yield
  • Better finished product appearance
  • Reduced labor


Salmon:
Blood Line Removal
  • Higher yield vs. straight knife
  • Consistent product appearance
  • Better looking finished fillets


Salmon:
Dark Meat Removal
  • Improved yield vs. straight knife
  • Consistent yield
  • Better finished product appearance
  • Reduced labor


Salmon:
Fillet
  • Higher productivity vs. manual system
  • Less meat left on backbone
  • Ease of operation


Salmon (or other):
Head Meat Removal
  • Improved yield vs. straight knife
  • Allows recovery of high value meat


Salmon:
Long Slicing
  • Consistent sliced thickness due to depth gauge

Salmon:
Short Slicing		 Picture Available Soon
Trout/Sea Bass:
Fillet
  • Higher productivity vs. manual system
  • Consistent product appearance
  • Ease of operation

Tuna:
Dark Meat Removal
  • Improved yield vs. straight knife
  • Consistent yield
  • Better finished product appearance
  • Reduced labor

Tuna:
Pre-Finishing (cooked)
  • Improved yield vs. other methods
  • Consistent yield
  • Increased productivity
  • Ease of use

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