Processing equipment

AQUACULTURE France offers a wide range of fish processing equipment for aquaculture

The aquaculture industry relies on various equipment to ensure fish processing, from slaughter to final packaging. These tools are designed to guarantee efficient, hygienic production that complies with health regulations.

1. Slaughter and Bleeding Equipment

Slaughter tables: Stainless steel surfaces for the initial cutting of fish.
Bleeding tanks: Containers filled with cold water and ice to slow down the fish's metabolism and improve meat quality.
Automated slaughter systems: Machines ensuring a quick and humane death in compliance with current regulations.

2. Evisceration and Cutting Equipment

Evisceration machines: Automatic or semi-automatic equipment for removing the fish’s internal organs.
Fish knives and saws: Specific tools for cutting fillets, steaks, or portions.
Stainless steel cutting tables: Hygienic and corrosion-resistant work surfaces.

3. Filleting and Skinning Equipment

Filleting machines: Automatic or manual devices for quickly cutting fish into fillets.
Descalers: Equipment used to remove fish scales before processing.
Skinning machines: Devices that remove fish skin for ready-to-eat products.

4. Preservation and Refrigeration Equipment

Cold storage rooms: Keep fish at low temperatures to prevent bacterial growth.
Flake ice machines: Produce ice to maintain fish freshness during transport.
Industrial freezers: Used for rapid freezing to preserve fish quality.

5. Packaging and Conditioning Equipment

Vacuum packaging machines: Extend fish shelf life by limiting oxidation.
Heat sealers: Ensure airtight plastic packaging.
Automatic labeling machines: Apply product information such as origin, traceability, and expiration date.

6. Secondary Processing Equipment (By-Products)