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Fish Skinner Features
1. Widely application range: can process all kinds of fish for removing skin, such as, sleeve-fish, Tilapia mossambica, squid, Catfish, codfish, sole fish, red fish, snapper, trout, flatfish, bream.
2. High working efficiency: performance capacity of one machine is equivalent to 30-50 persons’, user can recovery equipment cost in short time.
3. Nice performance: after removing skin, the fish is clean and orderliness.
4. High yield: the yield is higher than manual. And the efficiency removing skin can reach 99%.
5. Easy to clean: this equipment is made of advanced quality stainless steel, adopted the humanization design, easy and convenient to dismantle and clean.
6. Long-life service: core parts adopted special heat treatment, it’s durable.
7. Safety and sanitation: the knives adopted imported high quality materials, sharp and durable, up to the standard of food hygiene.
8. Simple to operate, convenient to clean, easy to dismantle and install, safe and reliable
9. High degree automatization: the fish skin can be removed automatically, just put the fish fillets without bone onto the conveying belt or chute.
10. Equip with trundle, convenient to remove.
2. High working efficiency: performance capacity of one machine is equivalent to 30-50 persons’, user can recovery equipment cost in short time.
3. Nice performance: after removing skin, the fish is clean and orderliness.
4. High yield: the yield is higher than manual. And the efficiency removing skin can reach 99%.
5. Easy to clean: this equipment is made of advanced quality stainless steel, adopted the humanization design, easy and convenient to dismantle and clean.
6. Long-life service: core parts adopted special heat treatment, it’s durable.
7. Safety and sanitation: the knives adopted imported high quality materials, sharp and durable, up to the standard of food hygiene.
8. Simple to operate, convenient to clean, easy to dismantle and install, safe and reliable
9. High degree automatization: the fish skin can be removed automatically, just put the fish fillets without bone onto the conveying belt or chute.
10. Equip with trundle, convenient to remove.
