BAADER - Model 220 and 221 -Processing Systems

• From single components to fully automated solution
• High-speed processing – industry-proven
• A wide variety of products possible
• Tailor-made to your individual needs
• Skinning and piece cutting can be done with the BAADER 56
• 1 supervisor for up to 5 lines when running with the automatic kit
• Automatic fault detection with back/belly correction and sorting function

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Fish species

• Herring, Mackerel, Iwassi, Sardine, Saury

Working range (approx.)

• Herring: 17–30 cm approx. 40–250 g  
• Herb herring: approx. 17–30 cm approx. 40–250 g
• Salted herring: approx. 17–30 cm approx. 40–250 g  
• Mackerel: up to 30 cm up to 300 g  
• Iwassi: up to 300 g  
• Sardine: up to 35 cm up to 170 g  
• Saury: up to 170 g

Throughput

• Herring: max. 400 trays/min.
• Herb herring: max. 220 trays/min.
• Salted herring: max. 220 trays/min.
• Mackerel: max. 250 trays/min.  
• Iwassi: max. 250 trays/min.  
• Sardine: max. 400 trays/min.
• Saury: max. 250 trays/min.