Product Features

• Once loaded into the hopper, the processes of gutting, viscera removal, fat trimming, black membrane removal, and abdominal washing are performed automatically.
• Using a blade specialized for pollack "kodari" processing, the fat is trimmed in the same manner as manual work.
• Viscera and internal fat are discharged via dedicated chutes, facilitating efficient by-product management.
• With simple adjustments, a single machine can process products ranging from 9-piece kodari to 14-piece nogari.
• The machine can process up to 25 fish per minute, significantly reducing labor costs.

• 
  Gutted pollack
• 
  Eviscerated pollack