Description:
The three‑blade filleting machine is specialized equipment for automated removal of the central bone and filleting of fish, commonly referred to as the “three‑blade deboning machine.” It slices the fish along the backbone, producing fillets in a single pass. Two fish fillets + one medium bone It achieves bone–meat separation and can process both fresh fish and partially thawed fish, making it widely compatible with seafood processing plants and ready‑to‑eat meal production lines.
The prepared fish are manually fed into the inlet, where a conveyor belt securely grips and steadily transports them. A secondary blade makes an incision along the fish’s belly, followed by two primary blades that precisely cut along both sides of the vertebral column, cleanly separating the central spine. The two fillets are then discharged simultaneously. Fish bones are collected separately, and both the cutting gap and blade height are adjustable via knobs, allowing for optimal adaptation to fish of varying sizes. The resulting cuts are smooth and even, minimizing meat loss.
Applicable fish species: salmon, trout, flounder, grass carp, redfish, sea bass, Atlantic salmon, tilapia, and more.
