Our new Filleting Machine BAADER 581 is one of the core machines in our
Salmon Processing Solution. It is designed in a completely new way with respect
to yield, performance, increased throughput, production control, fillet quality, food
safety, hygiene and maintenance. Our customers says “The quality of the fillet is
probably the best ever in the world, at the highest yield and capacity”.
BAADER 581 NEW Generation
One main part in the NEW Salmon Processing Line is the NEW High Speed
Filleting Machine BAADER 581.
BAADER is proud to introduce the new generation of Filleting Machines – the
BAADER 581. The BAADER 581 is designed in a completely new manner with
respect to hygiene, performance, fillet quality. Stable run of the fish through the
machine guarantees higher throuphput.
Settings of the machine can be changed during operation and can be stored in a
recipe archive for easier handling and quick change over to different products.
The fillets from this new BAADER 581 are in an extraordinary quality, with less
trimming required:
§ Almost no head bones
§ No leftover of membrane and bone residues in the belly area (called 5-
Mark piece) which normally needs a lot of trim work
§ Clean anal fin area
§ No chips in the tail part
§ White membrane on or off
BAADER at the SPE 2011 in Hall 4 – Booth 5943
Baader will this year show on the booth the core part of our new Capacity
boosting Salmon Solution with live demos 4 times a day inclusive live-demo of our
Management Software for full traceability.
Additional to that we will introduce our new Heading, Nobbing, Cutting Machine –
Baader 218 for small Herring, Sardines and Sardinella. We can do vacuum or
meachanical nobbing due to customers demand. A special cutting device makes it
possible to perform a head or tail orientated customized length cut.
The Separator BAADER 601 will also be shown with product to demonstrate that
the customers can make money out of waste with the original Baader-Method.
The Baader 601 is well know for its restmeat recovery on trimming, frames etc.
