Dough Dividers & Moulders for Consistent Bakery Production

Filleting equipment refers to the machinery and tools designed for filleting — removing the bones from fish or poultry to produce boneless fillets. It is used specifically in fisheries and the poultry industry, and is commonly found in fish processing plants, seafood markets and meat processing facilities, where it automates and streamlines what is otherwise a slow, skill-dependent manual operation.

Knives sit at the centre of the equipment set. They are manufactured with a plain cutting edge as well as with notches, and all knives are made of the best stainless steel to give high anti-corrosion ability, high durability and good quality — properties that matter in the wet, chlorinated, protein-loaded environment of a filleting line.

Three types of filleting systems are in use. Manual fish filleters rely on the blade being worked along the fish's body, cutting through the flesh and separating the fillet from the bones. Automatic fish filleting machines feed fish onto a conveyor belt, identify the size and shape of each fish, and use rotating blades to cut precisely along the body and separate the fillet. Waterjet filleting systems cut through the flesh and separate the fillet without a blade, and are used for delicate filleting because they provide a precise and controlled cutting process.

Functionally, a filleting line covers four things. Cleaning stations, with components such as water sprayers or rinsing systems, remove impurities, scales and surface contaminants from the fish before filleting. Cutting mechanisms remove the head, tail, fins and other unwanted sections while preserving the edible fillets. Blade configurations place multiple cutting blades strategically to ensure precise cuts, separating the flesh from bones and skin. Boning and skinning sections then delicately remove bones and skin from the fillets without damaging the flesh.