Processing Steps
Processing Steps
The VMK range includes machinery for transportation, deheading and tailcutting, vacuum equipment for gutting (HGT products), filleting machine for single fillets and butterfly fillets, and skinning machines. The machines can be integrated into lines, in factory installations. The VMK lines can also be combined with packaging and handling machines to provide a complete solution.
Below is a graphic illustration of the processing steps:
Unprocessed fish
Head cutting
Tail cutting
Belly cutting
Belly cavity cleaning
Deboning 1
Deboning 2
Ready fillets
H & G
Deheaded fish. VMK16 is recommended. Deheaded fish, gutted by vacuum. VMK16M63 is recommended.
HGT
Deheaded and tail cut fish. VMK16 is recommended. Deheaded and tail cut fish, gutted with vacuum. VMK16M63 is recommended.
Steak cutter
Deheaded and tail cut fish gutted with vacuum and cut into two pieces with “Steak cutter” (tail-on is also possible). VMK16M60 is recommended.
Piece cutter
Deheaded and tail cut fish gutted with vacuum and cut into several pieces with “Piece cutter”. VMK16M50 is recommended.
Deli cut
Deheaded and tail cut fish (tail-on is possible), belly cut opened by vertical rotating knifes, mechanically gutted by means of a grindstone . VMK16 in combination with VMK11M24 is recommended.
Butterfly fillets
Deheaded and tail cut fish, belly cut opened by vertical rotating knifes, mechanically gutted and deboned. VMK16 in combination with VMK11 is recommended.
Deboning 2
Deheaded and tail cut fish, belly cut opened by vertical rotating knifes, mechanically gutted and deboned, dorsal fin removed. VMK16 in combination with VMK11M9 is recommended.
Contact us
VMK is known as a robust brand founded in Gothenburg, and located in Kalmar, Sweden.
The machines are delivered to fisheries all over the world. The cutting technology is used for products from trunks to skin-off fillets, making the most use of the fish.