Log in or Register for enhanced features | Forgotten Password?
White Papers | Suppliers | Events | Report Store | Companies | Dining Club | Drinks | Retail | Videos
Food Technology
Process & Production
Return to: FBR Home | Food Technology | Process & Production | Suppliers

Kroma - Fish Gutting and Filleting Machines White Papers

Kroma - Fish Gutting and Filleting Machines

Visiomaster VISIOMASTER has been developed for the purpose of eliminating the manual check of the fish that are gutted in a GUTMASTER 1200 gutting machine. VISIOMASTER takes a picture of the belly area of the fish that has just been cleaned. Before the fish leaves the gutting machine the picture has been analysed and it has been decided if the fish is going to move on in the process or go past a manual gutting table. Several cameras can be mounted to the same PC. A different camera does not have to check fish, but can for example be used for sorting the fish when they enter the production area.
View white paper
Vacmaster 200 The standard VACMASTER 200 from Kroma is a vacuum unit which can be used for a number of purposes. First of all, it fits very well as vacuum unit for one GUTMASTER 1200 and can be used in the cleaning process after production. The VACMASTER 200 can also be used in smaller Kroma Clean systems where there are multiple pick up points of waste.
View white paper
Scalemaster 1500 With SCALEMASTER 1500 from KROMA A/S it is possible to descale fish at a speed of up to 80 fish/minute. The machine is mounted on a solid frame with spring suspension so that the machine adjusts to the size of the fish. The descaling is done by rotating brushes that are driven by hydraulic motors. The speed of the machine can be adjusted by pressing the control panel on the front part of the machine.
View white paper
Headmaster The head cutter can cut the head and tail of fish between 0,15 to 1,5 kg with a very high capacity. The machine is built simply so it is easy to set and perform service on the machine. The machine construction is designed from powerful stainless steel to make the machine stable.
View white paper
Grindmaster 300 With the GRINDMASTER 300 it is possible to sharpen circular and standard knives in the same machine.
View white paper
Gutmaster 1200 With the new GUTMASTER 1200 from Kroma A/S you can gut up to 65 fish per minute. Even in case of large amounts GUTMASTER 1200 cleans the fish efficiently as it adjusts the knives in different categories based on the measurement of the individual fish. This makes it possible to utilise the capacity fully, even if the fish vary in size. GUTMASTER 1200 ensures that gutting of fish is efficient, precise and without loss of output.
View white paper
Gutmaster 750 The new GUTMASTER 750 from Kroma A/S is suitable for minor productions wanting a quick, good and uniform gutting of the fish. GUTMASTER 750 can gut up to 40 fish per minute when it has been adjusted. With GUTMASTER 750 you only have to think of feeding the machine with fish. The machine is simply designed so that it is easy to adjust and maintain. Maintenance cost is minimal, and all wearing parts can be bought off-theshelf.
View white paper
Gutmaster 8000 The new GUTMASTER 8000 from Kroma A/S is perfect for gutting salmon trout, but can also handle other similar types of fish. With a capacity of up to 30 gutted fish per minute GUTMASTER 8000 is not only efficient but also careful. By a newly developed technique it is possible to gut fish between 1.5-8 kg without adjustment of the machine and unnecessary production stops.
View white paper
Gutmaster 3000 With the new GUTMASTER 3000 from Kroma A/S you can process up to 35 fish per minute even though the fish is between 1 to 3 kilo. Even in case of large amounts GUTMASTER 3000 cleans the fish efficiently as it adjusts the knives in 16 different categories based on the measurement of the individual fish. GUTMASTER 3000 ensures that gutting of fish is efficient, precise and without loss of output. It is possible to add a head cutting unit on the machine so the fish leaves the machine gutted and without head. The head cutting unit can be switched off, if wanted. On the touch screen it is possible to decide the size of the fish that is going to be gutted and head cut.
View white paper
Filetmaster 180 The FILETMASTER 180 can fillet individual fish into either single fillets or butterfly fillets with a very high capacity. FILETMASTER can be combined with HEADMASTER from KROMA or other head cutting machines.
View white paper
Brinemaster In order to smoke fish, it must be brined. In normal conditions, brine must contain of at least 8% sodium chloride (NaCl). Brining process is taking approximately 24 hours for fish to get soaked, depending on fish specie and brine concentration. After using brine it can’t be used once more without being filtered as it contains fats, proteins and mineral substances. Brining in general consumes a lot of time in order to get ready for next steps of processing. Kroma A/S found way to reduce time in brining.
View white paper