Fish

Filleting Machine MS 2750 (original page)

Filleting machine MS 2750

Marel MS 2750 filleting machine suitable for salmon and other fish species in size and texture respectively.

Special Features

Automatic adjustment for a variety of fish sizes
Increased yield and quality
User friendly operation
Automatic back and belly trimming

Technical Specifications

Maximum machine capacity	up top 25 fishes/min
Fish weight	1,5 – 10 kg
Air supply	7-12 bar
Water consumption	15 l/min
Power	7 kW
Dimensions (LxWxH)	3600x1600x2360 mm

Additional information

Pinbone Remover MS 2612 (original page)

Pinbone remover for salmon and other species with a similar bone structure.
During processing, the fillets are moved to the machine head on a conveyor belt, skin side down where the fillet is gently held in place while the bones are removed, ensuring minimal product loss.

Special Features

High-quality pinboning
Water-saving sensor system
Available in up to six lanes
Touchscreen for quick and easy adjustments
Easy to clean
User friendly operation

Versions

	MS 2610.10/ MS 2612.00	MS 2610.20MS 2612.25	MS 2612.40	MS 2612.60
Lanes/Head	1/1	2/2	4/4	6/6
Productivity	up to 18 fish/min	up to 36 fish/min	up to 72 fish/min	up to 108 fish/min
Water consumption	5 l/min	10 l/min	20 l/min	30 l/min
Power	0,3 kW	0,4 kW	0,8 kW	1,4 kW
Dimensions (LxW)	1650×710 mm	1650×1000 mm	1650×1700 mm	2240×2560 mm
Weight	180/200 kg	300/320 kg	470 kg	570 kg

Versions

	MS 2610.10/ MS 2612.00
Lanes/Head	1/1
Productivity	up to 18 fish/min
Water consumption	5 l/min
Power	0,3 kW
Dimensions (LxW)	1650×710 mm
Weight	180/200 kg

	MS 2610.20 MS 2612.25
Lanes/Head	2/2
Productivity	up to 36 fish/min
Water consumption	10 l/min
Power	0,4 kW
Dimensions (LxW)	1650×1000 mm
Weight	300/320 kg

	MS 2612.40
Lanes/Head	4/4
Productivity	up to 72 fish/min
Water consumption	20 l/min
Power	0,8 kW
Dimensions (LxW)	1650×1700 mm
Weight	470 kg

	MS 2612.60
Lanes/Head	6/6
Productivity	up to 108 fish/min
Water consumption	30 l/min
Power	1,4 kW
Dimensions (LxW)	2240×2560 mm
Weight	570 kg

Additional information

Pinbone Remover MS 2616 (original page)

Vacuum Pinbone Remover MS 2616

Pinbone remover for salmon and other species with a similar bone structure. During processing, the fillets are moved to the machine head on a conveyor belt, skin side down where the fillet is gently held in place while the bones are removed, ensuring minimal product loss.

Special Features

High-quality pinboning
Vacuum system
Touchscreen for quick and easy adjustments
Easy to clean
User friendly operation

Versions

	MS 2616.24	MS 2616.44	MS 2616.48
Lanes/Head	2/4	4/4	4/8
Productivity	up to 36 fish/min	up to 72 fish/min	up to 72 fish/min
Water consumption	10 l/min	10 l/min	20 l/min
Power	5,15 kW	9,2 kW	10,5 kW
Dimensions (LxW)	1240×1670 mm	2400×1880 mm	2400×1880 mm
Weight	335 kg	510 kg	550 kg

Versions

	MS 2616.24
Lanes/Head	2/4
Productivity	up to 36 fish/min
Water consumption	10 l/min
Power	5,15 kW
Dimensions (LxW)	1240×1670 mm
Weight	335 kg

	MS 2616.44
Lanes/Head	4/4
Productivity	up to 72 fish/min
Water consumption	10 l/min
Power	9,2 kW
Dimensions (LxW)	2400×1880 mm
Weight	510 kg

	MS 2616.48
Lanes/Head	4/8
Productivity	up to 72 fish/min
Water consumption	20 l/min
Power	10,5 kW
Dimensions (LxW)	2400×1880 mm
Weight	550 kg

Additional information

Pinbone removal, trimming and portioning – FleXicut

Automatic pinbone removal, trimming and portioning of fish fillets.

Special Features

User friendly operation
Fully automated process
Maximizes skinning yield
Up to 50 fillets per minute
Easy to adjust, maintain and clean

Technical Specifications

Maximum machine capacity	50 fillets/min
Max. fillet dimensions (LxWxH)	900x255x45 mm
Dimensions (LxWxH)	4815x1620x2215 mm
Weight	1600 kg
Air supply	6 bar

Additional information

FleXicut (original page)

Cold cuts and sausages Fish Forming Forming Forming Forming Forming Frey Pet Food Poultry Red meat

Piston stuffer – Frey OSCAR 20

Oscar 20 is an automatic and hydraulic stuffer.

It is portable and flexible to be placed anywhere in production.

In addition to the production of classic cold cuts and sausages, the Oscar 20 is often used for delicatessens production.

Special Features

Hygienic and ergonomic design
Made from stainless steel
Easy to dismantle
Mobile on wheels
No meat residuals on the product

Technical Specifications

Cylinder Capacity	20 l
Gross Weight	150 kg
Power	0,75 kW
Power Supply	400V, 50Hz, 3phase
Dimensions (HxLxW)	105x50x60 cm

Additional information

OSCAR 20 (official page)

MF30-4 NIROSTA (official page)

FREY MACHINERY

Cold cuts and sausages Fish Forming Forming Forming Forming Forming Frey Pet Food Poultry Red meat

Piston stuffer – Frey MF30-4 NIROSTA

MF 30-4 is 30 liters piston stuffer for straight filling.

It was designed and built CE-conform according the strict safety and hygiene requirements of the CE-regulations.

Special Features

Hygienic and ergonomic design
Made from stainless steel
Solid Nirosta cylinder with special coating
Straight filling
Unproblematic filling process
No meat residuals on the product

Technical Specifications

Cylinder Capacity	30 l
Gross Weight	300 kg
Ισχύς	1,1 kW
Power Supply	400V, 50Hz, 3phase

Additional information

KOMPKTA 2-30 (official page)

FREY MACHINERY

Cold cuts and sausages Fish Forming Forming Forming Forming Forming Frey Pet Food Poultry Red meat

Piston stuffer – Frey KOMPAKTA 2-30

The Kompakta 2 works like a straight filling, portioning and linking machine. The wide and extremely short outlet cares for a good finish for filling coarse meat and especially sausage meat.

Special features

Low maintenance costs
Portioning range 5-10.000 g
Minimal energy consumption
Digital quantity counter
Αutomatic stop control
Made from stainless steel and wear resistance plastic
No meat residuals on the product

Technical Specifications

Cylinder capacity	30l
Gross Weight	300 kg
Power	3,3 kW
Power Supply	400V, 50Hz, 3phase
Processing quantity	Up to 250 portions/min

Additional information

Fish Marel Marinating, coating & tumbling Marinating, coating & tumbling Marinating, coating & tumbling Poultry Red meat Κόκκινο Κρέας

FREY MACHINERY

Cold cuts and sausages Fish Forming Forming Forming Forming Forming Frey Pet Food Poultry Red meat

Vacuum stuffer – Frey F-LINE 40-60/90

F-LINE F40, F52 and F60 are the entry-level models in the vacuum. Suitable for connection with all additional equipment for the production of burgers, sausages and other meat products. The vacuum pump is sucking off resting air bubbles (gaps) from the product. You get a perfect sausage aspect – the subsequent natural reddening is improved.

Special features

Made entirely of stainless steel
150 filling programs
For straight filling and dosing
Speed and pause lengths are infinitely variable
Flow measurement, piece counter, count-based auto stop
Flow-reverse mechanism and adjustable 1st portion weight

Technical Specifications

F-LINE	F-40	F-52	F-60
Capacity	40 l	25/90 l	25/90 l
Max.performance	1900 kg/h	2500 kg/h	2900 kg/h
Filling Pressure up to	30 bar	40 bar	40 bar
Chamber capacity	82 g	82 g	82 g
Filling chambers	8	8	8
Portioning range	0,1-99.999g	0,1-99.999g	0,1-99.999g
Power Supply	3Ph./PE, 400V, 50/60Hz	3Ph./PE, 400V, 50/60Hz	3Ph./PE, 400V, 50/60Hz
Sucking power of vacuum pump	16 m/h	16 m/h	16 m/h
Weight	380 Kg	430 Kg	430 Kg
Portioning speed max.	300 port/min.	450 port/min.	530 port/min.

Technical Features

F-LINE	F-40
Capacity	40 l
Max.performance	1900 kg/h
Filling Pressure up to	30 bar
Capacity of the chambers	82 g
Filling chambers	8
Portioning range	0,1-99.999 g

F-LINE	F-52
Capacity	25/90 l
Max.performance	2500 kg/h
Filling Pressure up to	40 bar
Capacity of the chambers	82 g
Filling chambers	8
Portioning range	0,1-99.999 g

F-LINE	F-60
Capacity	25/90 l
Max.performance	2900 kg/h
Filling Pressure up to	40 bar
Capacity of the chambers	82 g
Filling chambers	8
Portioning range	0,1-99.999 g

Additional information

Marel ValueDrum

Unlike conventional tumblers which are loaded batch by batch and mainly by hand, ValueDrum features integrated inline production of coated or marinated fresh products. ValueDrum’s in-line principle of processing smaller portions with the possibility of applying specific massage components and the controlled method of adding different ingredients in a sequence, leads to a much more constant product quality.

Special Features

Automatic infeed, no manual loading
Labor and material cost reduction
Short process times
Simultaneous operation of small batches
Combinations of marinades and garnishes possible
Reliable product tracking and tracing

Additional information

ValueDrum (original page)