N and enterprises in the field Food Industry One of the most important points in production is cleanliness. Large quantities containers need to be washed and sterilized. Naturally, processed food products are also cleaned: vegetables, fruits, meat and others. To facilitate labor, to put work on stream, various equipment is required, which is created for the rational use of working time with maximum production productivity.
For washing and sterilizing dishes: cans, bottles and other types of containers, they are installed washing machines for containers. The MAPP company offers equipment for sterilization of empty containers and for washing filled containers.
M Machines for washing and sterilizing containers come with a removable track and a rotating track. These machines are continuous, based on a conveyor. Sterilization is carried out with live steam. Cassettes (tracks) are adjustable for various sizes containers. Sterilization is most important factor in the production of canned products: vegetables, legumes, fruits, sauces, juices and so on.
The company also produces machines for washing filled containers. Container processing occurs with outside, using brushes and special detergents. Washing occurs with water under pressure, then the container is dried. Such machines, like the ones mentioned above, are used in canning factories.
IN The MAPP product range includes machines for washing vegetables, fruits and other food products. A total of 4 types of such machines have been designed.
Washing baths are made for soaking and initial washing of fruits, fruits, and vegetables. These machines are continuous. The products are removed from them by a conveyor with a modular belt. In addition, the machine is equipped with a pump, a vortex compressor, a bubble-forming comb, a dispenser, and a conveyor speed regulator.
M scouring brush machines. Also continuous. This is the next stage of purification processing of products after soaking and sorting. Fruits, vegetables, fruits, moving along a drum conveyor, are processed with soft brushes. The machine is equipped with a shower comb and a pump.
Drum machines with brushes are mainly used for processing melons and agricultural crops: zucchini, pumpkin, watermelon, melon, carrots, beets and others. Working surface equipped with brushes. Products enter this cleaning stage after soaking in a wash bath and subsequent inspection.
M The core fan machine, equipped with a shower comb, a vortex compressor, a dispenser, a boration device and a conveyor speed regulator, operates on a continuous principle. When raw materials enter the machine, they undergo the entire cleaning process: soaking, washing and rinsing. Then it is removed from the car using a conveyor.
All these washing machines are indispensable in the food industry. They allow productive and high-quality solutions to food hygiene issues in production. Moreover, their work is continuous, and the volumes are spacious, which allows for the most profitable use work time. All equipment has quality certificates and all technical documentation. Highly qualified professionals worked on the production of these machines, which can serve as a guarantee of the quality of these products. Parts and components from leading Russian and foreign companies were used in the assembly of washing machines.
Washing is one of the main processes in canning production, which affects the quality of the final product. The purpose of washing is to remove contamination, including microorganisms, from the surface of raw materials, containers, equipment, inventory and premises.
Washing modes depend on the types of objects. For example, for raw materials of different consistencies, different washing modes are used (hard or soft); For containers, equipment, inventory and other objects, the washing mode is selected according to the type of contamination.
The surface of raw materials, containers, inventory, equipment and production premises can be contaminated with particles of both mineral and organic origin.
Raw materials are usually contaminated with particles of soil, sand, as well as the juice of damaged raw materials, and in zucchini, cucumbers and other vegetables, sand can even be found in the subcutaneous layer.
The container is usually contaminated with particles of mineral origin, dust, including glass. The surface of tin containers is usually covered with dust and mineral oils.
On the reverse surface glass containers Usually there are complex contaminants consisting of liquid and solid phases: particles of canned product, fats (usually vegetable oil), which at long-term storage and drying form a durable film. Individual components of the liquid phase of contaminants, containing, for example, carbohydrates and fats, are adsorbed by the solid phase included in the contaminant.
The solid phase of contamination can also be complex in composition, including particles of quartz, iron oxide, coal or fruits, vegetables, animal tissues, etc. The solid phase of contamination usually has different dispersion, which affects the adhesive force of adhesion of the contamination particles to the washable material. surface.
The composition of contaminants determines the diversity of their mechanical properties, the difference in the strength of adhesion to the container and, consequently, the rate of destruction by the washing solution, and the unequal influence of chemical, mechanical and physical influences on these properties.
Important has a ratio of liquid and solid phases of pollution. If the relative amount of the liquid phase is small, the latter can be strongly adsorbed on solid particles and the resulting complex will behave like homogeneous solid contaminants. Otherwise, both phases of contamination exist independently of one another, despite the fact that they are in the mixture.
Contaminants of any composition - both mineral, organic and combined - always contain microorganisms, including pathogens. The presence of proteins and moisture in contaminants contributes to the rapid reproduction and development of microorganisms, therefore all containers are washed before filling with canned product, as well as raw materials before technological processing. Inventory, equipment and premises are disinfected after washing to suppress the vital activity of microorganisms. The combination of washing and disinfection processes is called sanitization.
Characteristics of the process of washing canned containers
Recommendations and sequence of washing and sanitizing, requirements for washed surfaces, bacteriological purity of the water used, as well as the activity of washing and disinfecting solutions are determined by the relevant technological instructions.
The general technological scheme of the process of washing canned containers includes the following operations.
Preheat: working environment- water temperature 30...40°C, operation duration 1...2 minutes. Its purpose is to prevent thermal damage to glass containers by relieving thermal stress by stepwise heating within the permissible temperature difference for a given type of glass. For the glass from which they are made glass bottles, a temperature difference of 30°C is allowed, for glass containers fired during the manufacturing process - 40°C.
Soaking: working environment - washing solution at a temperature of 70....95°C, operation duration 6... 12 minutes. Its purpose is to provide conditions for physical and chemical interaction between contaminants and the cleaning solution.
Injection, or blasting of washed surfaces with a washing solution, or mechanical action on contaminants: working medium - washing solution at a temperature of 70...95°C, operation duration 1...2 minutes. Its purpose is to separate contaminants from the surface.
Injection with recycled water or pre-rinsing: working medium - recycled water with partial replacement of it clean water temperature 70...95°C, operation duration 2...4 minutes. Its purpose is to remove contaminants from washed surfaces by mechanical action and remove them from the surface. chemical substances included in the cleaning solution.
Syringing clean running water or clean rinse: working environment is clean drinking water temperature 30...60°C, operation duration 1...2 minutes. Its purpose is to completely remove chemicals and contaminants from washed surfaces.
Steam treatment: working medium - hot water steam at a temperature of 100...105°C, operation duration 0.5...1 min. Its purpose is to suppress the vital activity of microorganisms - sterilization is used mainly when washing wooden and glass containers.
Drying washed containers: working environment - hot air at a temperature of 105°C, speed of at least 5 m/s. The operation is carried out only when washing wooden containers.
Canning raw materials, containers and lids of CKOs are usually washed with clean water, the raw materials - cold, and the lids and containers - hot. Recyclable containers, equipment and premises are treated with cleaning solutions. They are obtained by dissolving one or more detergents in water. Cleaning solutions should not have harmful influence on the health of operating personnel and the destructive effect on the materials from which containers and washing machines are made.
With the help of washing solutions, the following processes are ensured to occur actively and completely: wetting the surfaces being washed, dispersing contaminants (swelling, peptization and crushing of protein substances, saponification of fats); stabilization of contaminants separated from the surface in the washing solution (dirt-carrying capacity of the washing solution).
The wetting of washed surfaces depends on the surface tension of the cleaning solution and the interfacial tension at the liquid-solid, gas- solid. The lower the surface tension of the cleaning solution, the better the wetting and the more effective the cleaning.
The surface tension of water as the basis of the washing solution is quite high and at 20°C reaches 72.75-10-3 N/m, at 90°C it decreases to 60-10~3 N/m and only at a critical temperature of 374.2°C equals zero. However, it is impossible to take advantage of the thermal decrease in the surface tension of water within large limits, since at 95...100°C it turns into steam.
In industry, two methods are used to reduce the surface tension of water or cleaning solution: thermal and the introduction of surfactants (surfactants). When dissolved in water, surfactant molecules, having polarity, are oriented adsorbed on the interface, and their concentration is 1000 times higher than in the washing solution itself. As a result of the accumulation of these substances on surfaces, the surface tension of the solution is significantly reduced, its wetting ability increases, which helps to separate contaminants from solid surfaces. As the surfactant concentration increases, the surface tension of the solution drops to a certain minimum value, subsequently remaining practically constant.
Various detergents are used for washing, which can be divided into 4 groups:
anionic, which include ordinary soaps and sulfonyl soaps; the surface-active ion formed during the dissociation of these agents in water is negatively charged; these products are used primarily in an alkaline environment;
cationic, in which upon dissociation a positive surfactant ion is formed, most often a substituted ammonium ion; these substances are strong disinfectants and are used in acidic environments;
ampholytic, which, dissociating in water, depending on the conditions and environment, have anionic and cationic properties; in an acidic solution, ampholytic agents behave as cationic agents, and in an alkaline solution they behave as anionic agents;
nonionic, which do not dissociate in aqueous solution.
The dispersion of contaminants by a cleaning solution depends mainly on the presence of alkalis and surfactants in it. The fatty and protein parts of the contamination are emulsified mainly due to alkalis and certain surfactants.
The stabilization of contaminants separated from the surface is also mainly determined by the presence of surfactants in the washing solution.
Dispersed contaminant particles adsorb surfactant molecules on their surface, which are oriented so that the contaminant particle is a polarized micelle. Due to the fact that the micelles have identical charges, there is no aggregation and deposition of particles onto the surface to be washed.
The quality of the cleaning solution is significantly affected by the hardness of the water. In water with a hardness of over 7.14 mEq/l, the consumption of alkaline detergents is significantly greater than in water whose hardness is below the specified limit. Therefore, it is recommended to use softened water or condensate for the cleaning solution. If water is used without preliminary softening, then water with a hardness of no more than 7.14 mEq/l is suitable for washing solutions.
Depending on the type of surfaces to be washed, the cleaning solution should contain different substances: emulsifying fats and saponifying fatty acids - caustic alkali; peptizing proteins and reducing water hardness - trisodium phosphate, etc.; preventing corrosion of machine metal - liquid glass and surfactants. The amount of each substance is determined by the type and properties of the surfaces being washed. So, when washing aluminum surfaces, caustic alkali should be excluded from the composition.
The alkalinity of washing solutions used in the canning industry should be within pH 14.
The cleanliness of washed surfaces is determined by the absence of traces of dirt, detergents and the number of microorganisms on washed surfaces. On inner surface washed container, before filling it with product, the presence of no more than 500 microorganism cells is allowed, regardless of volume, on washed metal surfaces equipment and inventory - no more than 100 microbial cells per 1 cm2. The presence of alkalis is checked with phenolphthalein, traces of chlorine are determined by smell.
In practice, the cleanliness of washed surfaces, raw materials and containers is determined visually by the absence of visible contamination and complete wettability of the washed surfaces.
Disinfection of washed surfaces after washing is carried out with a 5% clarified solution of bleach containing 100...400 mg of active chlorine per 1 liter of solution, or a 0.5% solution of caustic alkali, or chloramine.
Chloride of lime oxidizes when it comes into contact with air, and its activity decreases, therefore, after 2...4 hours of staying on disinfected surfaces, it is removed with clean running water. Further presence of the clarified bleach solution on metal surfaces is impractical, since it does not affect microorganisms and only destroys ferrous metal surfaces.
After soaking, mechanical action on the contamination can be exerted different ways: brushes, two-phase jets and liquid jets.
Liquid jets are most often used due to the simplicity of the devices with which they are produced: cylindrical nozzles or holes in a thin wall. Nozzles of other shapes are not used due to manufacturing difficulties, although their power characteristics are much better than cylindrical ones.
The stream flowing from the nozzle is divided into three sections: compact, crushed and sprayed. For the forceful impact on pollution, a compact area is of interest; its length for a stream of water flowing into the air is approximately 150 times the diameter of the stream.
As the diameter of the liquid outflow hole decreases, the specific energy of the jet increases. Therefore, the diameter of the nozzle is determined by two indicators: the local resistance of the filter for cleaning recirculating water or washing solution; permissible reduction in the specific energy of pollution erosion. Recirculating water or cleaning solution that contains contaminants must be filtered downstream through replacement filters. The degree of purification or the size of the opening of filter meshes for recirculated liquids depends on the diameter of the nozzle, and to ensure free passage through the nozzle or hole in a thin wall, the size of the contaminant particles must be 3 times smaller than the diameter of the hole.
Practice shows that the diameters of the jet outflow holes should be 1.5...2.5 mm. If the diameter of the outflow hole is less than 1.5 mm, it is necessary to use a fine cleaning solution obtained on filter baffles with holes whose diameter is less than 0.5 mm. Such partitions have a large local resistance, therefore, 1.5 mm is taken as the smallest diameter of jets for washing. In holes with a diameter of 1.5...2.5 mm specific energy erosion is reduced by 30%, with a diameter of 3.5 mm - by 50%. As a result, at the same liquid flow rate, it is advisable to use several nozzles with minimum diameter expiration. At constant pressure, one nozzle with a diameter of 2.5 mm is equivalent in fluid consumption to three nozzles with a diameter of 1.5 mm, and the amount of contamination removed by three nozzles with a diameter of 1.5 mm is 1.5 times greater than when using one nozzle with a diameter of 2. 5 mm, i.e. for washing it is advisable to use not one nozzle with a large diameter hole, but several - with the minimum permissible hole diameter.
Classification of raw material washing machines
Classification of container washing machines
According to the laws of hydraulics, as the pressure at the nozzle increases, the flow rate and, consequently, the energy of the jet increase. However, the amount of pollution removed does not comply with these laws. Each nozzle diameter corresponds to the optimal liquid pressure at the nozzle, above which the intensity of pollution erosion decreases. Thus, eroding pollution at pressures higher than optimal is impractical. For nozzles with a diameter of 1.5...2.5 mm, a pressure of 0.12...0.2 MPa is appropriate.
When the jet is supplied under pressure within reasonable limits and at an angle of 90°, it blurs out a spot with a diameter equal to approximately 10 times the diameter of the jet. As the diameter of the nozzle increases, the diameter of the blurred spot decreases. At pressures higher than the appropriate one, the liquid jet, when meeting the surface to be washed, does not spread, but is reflected and erodes a stain with a diameter equal to the diameter of the jet. At pressures below the appropriate one, the erosion process is ineffective.
Regardless of the angle between the axis of the jet and the surface to be washed, the same amount of liquid flows out of the nozzle or hole in a thin wall per unit time, and therefore the amount of washed away contamination is the same. This pattern is observed at an angle between the jet and the washed surface of 5...90°. At an angle of less than 5°, part of the jet skips past the plane and does not erode the pollution, i.e., the regularity of the process of pollution erosion is violated. With a change in the jet supply angle, the shape of the blurred spot changes from a circle at 90° to an elongated ellipse at an angle of 5°.
A jet of liquid most quickly erodes contamination over an area equal to the area cross section jet, and then spreads and blurs a spot with a diameter equal to approximately 10 jet diameters. Further increase in the eroded spot occurs very slowly, and the intensity of the process decreases sharply over time. Rational use energy of a jet flowing into one point consists of the influence of the jet for no more than 40...60 s, after which the jet must be moved relative to the surface.
The classifications of washing machines are shown in the diagrams above.
Washing machines must meet the following technological requirements: universality of operation, ensuring the cleanliness of washed objects, minimal consumption of water and energy, elimination of damage to raw materials or broken and deformed containers, mechanized loading and unloading, ease of manufacture and maintenance, low metal consumption and weight, continuity of operation and possibility use in production production lines, maintenance safety.
General information.
At enterprises, there are several methods for peeling vegetables: alkaline, steam, combined, thermal and mechanical. With the alkaline method, potatoes and other vegetables are preheated in water and then treated with an alkaline solution heated to 100 0C, which softens the surface layer of the tubers. Then, in a drum washing machine, the tubers are peeled from the outer layer and washed from alkali. With the steam method, potatoes are treated with steam under a pressure of 0.6 ¸ 0.7 MPa for 1–2 minutes, then they enter a roller washing and cleaning machine, where the softened layer is removed from the tubers. With the combined method, potatoes are first treated with a 10% caustic soda solution at a temperature of 75–80 0C for 5–6 minutes, then with steam for 1–2 minutes. After this, the potatoes go into washing machines, usually of the drum type.
With the thermal method, vegetables are roasted in a cylindrical oven with a rotating cylindrical rotor and a depth of penetration of no more than 1.5 mm is achieved. The vegetables are then cleaned in a washing machine. The duration of heat treatment for onions is 3–4 seconds, for carrots 5–7 seconds, for potatoes 10–12 seconds. Another cleaning method is mechanical.
Equipment for chopping and slicing vegetables.
Vegetable cutting machines are: disc, rotary, punch and combined.
The desktop type MPO-200 machine is used for slicing raw vegetables circles, slices, straws, cubes. The machine drive consists of an electric motor and V-belt transmission. The working chamber is made in the form of a cylinder with windows for loading vegetables. The machine includes circular knife, two grating discs and two combination knives. A disc knife is used for cutting vegetables into slices and shredding cabbage, and a combined knife is used for cutting vegetables into slices with a cross-section of 3 x 3 and 10 x 10 mm.
Classification.
Machines for grinding raw materials can be divided into two groups: machines that provide coarse grinding of raw materials and machines that provide fine grinding. Modern machines for coarse grinding are: roller, knife, hammer, crushers - destemmers for grapes, crushers - seed separators for tomatoes. Machines for cutting raw materials exist with fixed knives, with rotating circular knives; combined machines for cutting vegetables into cubes. For fine grinding of raw materials and separation of seeds, grinding machines are used, as well as homogenizers, colloid mills, disintegrators, micronors, cutters, etc.
Vegetable cutter
Has two horizontal shafts rotating in opposite directions. Shaft 1 rotates the drum, into the internal cavity of which raw materials enter. Shaft 2 rotates the disc knives, the number of revolutions of which is five times more number drum revolutions. The raw material entering the drum, under the action of centrifugal force, is thrown by the blade to a stationary cylindrical body and is brought under the influence of circular knives and a stationary flat knife. The shape of the blade ensures that the product is jammed during cutting. Therefore, the raw material is cut in two planes into bars and removed from the machine through a chute. In the same root cutter after modernization, the main improvement is the use of a device that imparts an oscillatory motion to the flat knife in a plane perpendicular to cutting edge, improving cutting quality.
The performance of the machine can be determined by the formula:
where n is the number of drum revolutions per minute; D is the diameter of the casing in which the drum is located, in m; h is the height of the product cut with a horizontal knife; ℓ - drum blade width, m; p - volumetric mass of the product, kg/m3; c - utilization factor cutting tool(c = 0.3 c = 0.4).
The machine for cutting eggplants and zucchini into circles cuts off the ends of the fruit along with the stalk and inflorescence and cuts them into circles with a set of circular knives; the thickness of the circles is determined by the spacer washers, .
Wiping machines
Rubbing is not only a process of grinding, but also of separation, i.e. separating the mass of fruit and vegetable raw materials from seeds, seeds and peels on sieves with a cell diameter of 0.8–5.0 mm. Finishing is the additional grinding of the pureed mass by passing it through a sieve with a hole diameter of 0.4–0.6 mm.
The main designs of wiping machines differ in the interaction of the sieve and the whip devices. It is based on the following features: the mesh drum is stationary, the whips move, “inverse” rubbing machines in which the sieve moves, and the whips are stationary, and without whips. In them, the sieve performs a complex rotational movement around its own axis and planetarily. By number of stages: single-stage, two-stage, three-stage, two dual machines. According to the design of the sieves: conical and cylindrical; sectional and according to hole diameters. According to the design of the whip devices: flat; wire, etc. By loading devices: screw, in combination with a paddle device, loading through a pipe.
A single-stage wiping machine consists of a frame, a drive shaft mounted in 2 bearings with an auger, a blade and a whip device, a loading hopper and a drive with a V-belt drive.
The operation of the machine is based on the force of the whips on the product being processed, pushing it through the sieve and due to centrifugal force. The working machine is also regulated by changing the angle between the shaft axis and the whips, changing the gap between the sieve and the whips and the diameter of the sieve holes. The pureed mass is discharged through trays, and waste from the cylinder is discharged through a tray.
All contaminants on the surface of the raw material (soil, sand, dust, insect or bird excrement, stuck parts of plants, etc.) must be removed. Together with contaminants, up to 90-95% of microorganisms are removed. This guarantees high quality canned food and ensures their reliable preservation for a long period.
Raw materials are usually washed after inspection and calibration. If you calibrate wet fruits or vegetables, they will moisten the inspection and sorting equipment, and this will help increase the contamination of raw materials with microflora.
However, many types of raw materials arrive for processing highly contaminated with soil or dust, making it difficult to detect defects. It is advisable to wash such raw materials first and then inspect them. This is done, for example, with tomatoes. You cannot limit yourself to just the primary washing of raw materials. When peeling and cutting, fruits and vegetables inevitably become contaminated again and therefore, after cleaning and cutting, they must be washed again. The raw materials are washed additionally even if the prepared raw materials have been touched with hands and thereby could increase its contamination with microflora. Such raw materials must be rinsed in the shower. In some cases, washing is required not to remove contaminants, but to improve technology, for example, to remove starch from cut potatoes or blanched pasta, etc.
Washing machine systems are varied, some of them are quite universal (elevator, fan, shower), others are specialized in processing a certain type of raw material (blade for potatoes and root crops, berries, flotation for green peas, sweet corn, etc.).
Very contaminated potatoes and root vegetables can be washed well using a paddle washing machine, the diagram of which is shown in Fig. eleven.
1 - bath; 2 - false holey bottom; 3 - scoops for unloading; 4 - rotation shaft; 5 - blades; 6 - scoop rotation shaft; 7 - gate for unloading heavy impurities.
The new KUM type washing machine offers significant advantages. For movement, it has wheels and a jacking device for horizontal fixed installation (Fig. 12).
There is a conveyor in the bath, with the help of which the raw materials are unloaded. In the upper part of the conveyor, the raw materials are rinsed with clean water from the shower unit. This machine replaces previously manufactured elevator washing machines. It is convenient for loading, soaking raw materials from contaminants and transferring them to the next stage of processing. Based on this machine, the KUM-I machine is manufactured, which has a blower device for pumping air into the water zone under the conveyor. The bubbling of water due to this contributes to best car wash raw materials. Based on the same machine, the KUM-II machine is also manufactured, which has a brush insert in the water zone, which is very convenient for removing dirt from cucumbers, eggplants, etc.
Tomatoes, cucumbers, eggplants, apples, etc. are washed in a drum washing machine. This is a rotating cylinder made from metal corners, with the corners facing the center of the cylinder.
In its upper part there is a fixed perforated pipe through which water is supplied for washing. When the cylinder rotates, the fruits are pushed through the edges of the corners, rub against each other, and are irrigated with jets of water, and all this contributes to the thorough washing of fruits and vegetables, without any damage to them (Fig. 13).
For rinsing raw materials after cleaning or cutting, as well as for cooling after blanching and for other washing operations, a washing-shaking machine is used (Fig. 14).
The mesh tray of this machine has a forward-return movement, which shakes and turns the raw materials, which are simultaneously washed clean from the upper shower funnels cold water. Thanks to the tilting of the tray and shaking, the raw materials move towards unloading.
Depending on the purpose and type of processed products, machines of public catering establishments can be divided into several groups.
1. Machines for processing vegetables and potatoes - cleaning, sorting, washing, cutting, wiping, etc.
2. Machines for processing meat and fish - meat grinders, minced meat mixers, meat rippers, cutlet formers, etc.
3. Machines for processing flour and toast - sifters, dough mixers, beaters, etc.
4. Machines for slicing bread and gastronomic products - bread slicer, sausage slicer, butter dividers, etc.
5. Cooking equipment. 6. Frying and baking equipment
7. Cooking, frying and water heating equipment
8. Equipment for food distribution. Marmites
9. Commercial refrigeration equipment
Vegetable processing machines
Equipment for chopping and slicing vegetables.
Vegetable cutting machines are: disc, rotary, punch and combined.
The MPO-200 desktop machine is used for cutting raw vegetables into circles, slices, strips, and cubes. The machine drive consists of an electric motor and a V-belt transmission. The working chamber is made in the form of a cylinder with windows for loading vegetables. The machine kit includes a circular knife, two grating discs and two combination knives. A disc knife is used for cutting vegetables into slices and shredding cabbage, and a combined knife is used for cutting vegetables into slices with a cross-section of 3 x 3 and 10 x 10 mm.
Wiping machines
Rubbing is not only a process of grinding, but also of separation, i.e. separating the mass of fruit and vegetable raw materials from seeds, seeds and peels on sieves with a cell diameter of 0.8–5.0 mm. Finishing is the additional grinding of the pureed mass by passing it through a sieve with a hole diameter of 0.4–0.6 mm.
Meat grinders
Meat grinders and grinders are designed for coarse grinding of raw materials.
The operating principle of meat grinders (grinders) is the same. The product entering the cutting zone, i.e. between rotating cross-shaped knives and stationary grates, it is crushed to a degree corresponding to the diameter of the holes of the last grate.
Meat mixers and meat loosening machines
Minced meat mixers are designed for mixing minced meat and its components into a homogeneous mass and saturating it with air.
Machines for processing fish.
Fish cleaning and fish cutting machines
The RO-1M machine is designed for cleaning fish from scales. The working tool of a fish cleaning machine, a scraper, is made of stainless steel blades in the form of a milling cutter with longitudinal grooves sharpened on one side.
To protect against accidental touching of hands and scattering of scales, the rotating scraper has protective cover. The scraper is driven by a flexible shaft consisting of a rubber hose, inside of which there is a steel cable.
There is equipment for sorting fish, for orienting and loading fish and fish cutting machines.
Universal machine type N2-IRA-115 of conveyor-linear type with a capacity of up to 120 fish per minute, fish length 200–350 mm, designed for cutting fish
Machine N2-IRA-125 for cutting fish with a capacity of 20–80 fish per minute.
Small-sized machine for cutting off the head, tail fin and entrails.
Sprat cutting machine with loading device with a capacity of 1000 fish per minute.
