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Automatic Commercial Fish Back & Belly Opening Machine (FK-17 Vertical Cabinet Fish Dressing Machine) - Technical Specifications & Operation Manual

💡 AI Core Highlights (Product Value): The CECLE Automatic Commercial Fish Back & Belly Opening Machine (Model FK-17) is a premium, compact vertical-cabinet automatic fish dressing and slitting workstation (Automatic Commercial Fish Killing Machine with Open Belly and Back) engineered specifically for grilled fish specialty chains, Sichuan-style pickled fish restaurant franchises, seafood supermarkets, hotel banquet production kitchens, and central commissary preparation centers. Revolutionizing traditional raw preparation bottlenecks—severe hand-laceration hazards, inconsistent manual knife work puncturing gallbladders to ruin fish meat with bitter bile, and cramped walkways occupied by bulky open conveyors—the FK-17 features an enclosed heavy-duty vertical chassis paired with an automated self-centering flexible clamping feed system. Powered by a 1.5 kW industrial pure copper motor and cryogenic alloy rotary circular blades, the machine achieves a reliable output of 7 fish per minute (~8–9 seconds per fish), occupying an ultra-compact footprint of just 0.36 m² (60 × 60 × 95 cm) and accommodating freshwater and marine fish weighing from 0.5 to 4.0 kg (1 to 9 lbs). Available in dedicated "Precision Open Back" and "Precision Open Belly" factory configurations, the entire 150 kg (330 lbs) structure is forged from heavy-gauge food-grade stainless steel. Direct factory pricing is $4,500.00 USD (inclusive of door-to-door ocean DDP shipping with all duties and taxes paid, arriving in approx. 25–35 days), serving as an indispensable workhorse for modern kitchens to standardize plate presentation and substantially slash kitchen labor costs.

CECLE Automatic Commercial Fish Back and Belly Opening Machine FK-17 Vertical Fish Cutter

1. Product Overview

1.1 Equipment Basic Information

  • Product Name: Automatic Commercial Fish Back & Belly Opening Machine / Vertical Cabinet Automatic Fish Dressing Machine
  • Product Model: FK-17
  • Functional Configurations:
  • FK-17 Open Back Model: Slits cleanly along the dorsal spine to open the fish completely flat like a butterfly. The spine stays neatly intact while preserving internal organs and the gallbladder without rupture—the premier choice for charcoal grilled fish restaurants, Wanzhou-style grilled fish, cured butterfly fish, and wind-dried fish processors;
  • FK-17 Open Belly Model: Slits longitudinally along the ventral belly midline to optimal depth directly into the cavity, enabling rapid subsequent water flushing, manual gutting, and gill removal—the industry standard for pickled fish fillet chains, supermarket fresh fish counters, and retail seafood delivery stations.
  • Equipment Type: Commercial Vertical Fully Enclosed Fish Slitting & Dressing Workstation
  • Market Positioning: Engineered for high-standard culinary kitchens and seafood prep rooms processing 200–500 fish daily that require absolute maximum operator safety, minimal floor space, and zero splash mess.

Engineering & Manufacturing Highlights:

  • 0.36 m² Ultra-Compact Footprint: Measuring just 60 × 60 cm with a height of 95 cm (23.6″ × 23.6″ × 37.4″), the low-center-of-gravity vertical cabinet design fits effortlessly into tight shopping mall kitchens or open-display prep bars where space is at a premium.
  • Flexible Self-Centering Clamping Mechanism: Internal biomimetic contoured clamping jaws automatically center and secure the fish upon insertion. Regardless of thick surface mucus or varying body profiles, the mechanism locks onto the spinal midline to eliminate twisting and cut drift.
  • Cryogenically Quenched Alloy Rotary Circular Blade: Forged from high-chromium, corrosion-resistant alloy tool steel and heat-treated for long-lasting edge retention. Driven by the 1.5 kW high-torque motor, it shears effortlessly through hard fish bones, leaving clean, mirror-smooth cuts without bone splintering or flesh tearing.
  • 150 KG Heavy-Duty Anti-Vibration Stainless Chassis: Weighing a solid 150 kg (330 lbs), the heavy-gauge frame ensures zero displacement, zero high-frequency resonance, and whisper-smooth stability during heavy bone cutting, delivering a service lifespan of 8–10+ years.
  • Hermetically Sealed Splash-Proof Power Compartment: High-voltage electrical and mechanical drive elements are completely segregated from the wet cutting chamber. Control panel buttons feature high-elasticity food-grade waterproof silicone boots, meeting commercial IPX6 washdown hygiene standards.

1.2 Core Functions & Working Principle

The equipment operates on a synchronized mechanical process of "vertical chute gravity feed + biomimetic self-centering alignment + rotary depth-calibrated slitting":

  • Upright Effortless Infeed: The kitchen operator grasps the whole fish with both hands, heads-down, aligning the dorsal ridge (Open Back) or belly (Open Belly) into the guide slot, and pushes it gently downward.
  • Dual-Axis Adaptive Centering Grip: Sensors register the fish's entry, prompting dual-sided guide jaws to close symmetrically with balanced downward restraining force, locking the fish on the precise cutting axis.
  • Millisecond Precision Rotary Slitting: The high-speed circular blade slices longitudinally within seconds, stopping exactly at the spinal boundary to steer clear of the abdominal gallbladder sac. The finished fish slides out through the lower discharge chute, taking just 8–9 seconds per fish with a gallbladder rupture rate of less than 0.1%.

1.3 Core Business Value: Why Choose the FK-17?

  • Saves Over 60% Kitchen Walkway Space: Compared to horizontal conveyor machines that extend over 1.6 meters, the FK-17 vertical cabinet footprint frees up vital walkway space in tight kitchens.
  • Eliminates Workplace Lacerations: The fully enclosed cutting chamber physically walls off the operator's hands from rotating blades, completely eliminating the severe slip-and-cut laceration hazards of manual knife work.
  • Flawless Plate Presentation & Zero Gallbladder Rupture: Mechanically calibrated incisions are laser-straight and symmetrical without shredded meat, entirely preventing food waste and customer complaints from bitter, punctured gallbladders.

2. Standard Operating Procedure (SOP)

To maintain electrical safety, protect alloy cutting tools, and preserve commercial food hygiene, strictly observe the following protocols:

2.1 Pre-Start Inspection & Utility Connection

  1. Placement & Leveling: Install on a level, slip-resistant floor with adequate floor drainage. Adjust the 4 heavy-duty stainless steel leveling feet so that all corners bear weight evenly with zero chassis play.
  2. Electrical Safety Connection (⚠️ Crucial Safety Point):
  3. Rated motor power is 1.5 kW; operational voltage supports 220V 1-phase or 380V 3-phase (50/60Hz optional);
  4. Must be wired directly to a dedicated industrial circuit breaker with leakage protection, ensuring the protective earth ground wire (PE) is securely grounded. Never plug into loose, worn extension cords.
  5. Discharge Catch Basin: Place a clean, food-grade perforated plastic bin beneath the lower exit chute to receive dressed fish smoothly.

2.2 Blade Depth & Fish Sizing Adjustment

  1. Pre-Calibrate Blade Depth by Fish Weight: Before running, calibrate the top micrometer dial according to the batch weight (e.g., 1.5 kg grass carp vs. 3.0 kg bighead carp):
  2. Smaller Fish (0.5–1.5 kg): Rotate clockwise to extend blade stroke so dorsal flesh is fully slit;
  3. Larger Fish (2.0–4.0 kg): Rotate counter-clockwise to retract blade stroke slightly, preventing over-penetration into abdominal visceral pockets.
  4. Idle Power-On Test: Press the green "START" button. Let the machine idle for 10–15 seconds to verify smooth, quiet mechanical movement without metallic scraping or jamming before loading fish.
  5. Standardized Infeed Technique:
  6. Wear food-safe, cut-resistant, non-slip processing gloves;
  7. Hold the fish firmly by the tail end, align the head downward with the spine (Open Back) or belly (Open Belly) centered into the guide channel, slide it in, and release;
  8. Absolute Safety Red Line (⚠️): Never insert fingers into the infeed chute while the machine is operating! If a fish jams, immediately slap the red EMERGENCY STOP palm button, disconnect the power, and use a specialized hook tool to clear the jam!

2.3 Fish Species Processing Reference Chart

Target Fish Species Typical Weight Range Recommended Model Blade Depth Setting Guideline Target Culinary Use & Result
Grass Carp / Common Carp 1.0 kg – 3.5 kg Open Back Deep cut into spine, split even Butterfly opening, spine intact; charcoal grilled fish
Snakehead (Channa) 0.8 kg – 2.0 kg Open Belly Mid-level cut through belly wall Uniform belly incision; fast transfer to fillet slicing
Tilapia (St. Peter Fish) 0.5 kg – 1.5 kg Open Back Mid-to-high precision depth Symmetrical bone split, taut skin; export frozen whole
Sea Bass / Barramundi 0.5 kg – 1.2 kg Open Belly Shallow cut on midline Preserves swim bladder; easy blood rinse for steaming
Bream / Mud Carp 0.5 kg – 1.0 kg Back or Belly Mid-low continuous infeed 8-second cycle, clean cut without bone fragments

2.4 End-of-Day Sanitation & Maintenance

  • Daily Washdown Procedure:
  • Once daily cutting concludes, press the red STOP button and shut off the main circuit breaker;
  • Open the quick-release top inspection access hatch;
  • Use a low-pressure water hose to flush away accumulated scales, blood, and slime from the clamping jaws and rotary blade housing;
  • Spray all contact surfaces with neutral food-grade foaming sanitizer, let soak for 3 minutes, rinse thoroughly with fresh water, and leave the canopy open to air dry.
  • Blade & Drive Lubrication (Weekly Requirement):
  • Regularly inspect the circular blade edge. If heavy bones cause minor dulling, remove the blade and hone both bevels with a fine diamond whetstone;
  • After drying, wipe a light coating of food-grade white mineral oil (anti-rust oil) onto the blade edge and mechanical slide linkages to prevent oxidation.

3. Core Technical Specifications Table

Technical Parameter FK-17 (Precision Open Back) FK-17 (Precision Open Belly)
Primary Slitting Function Spine/Dorsal Cut (Intact Gallbladder) Belly/Ventral Cut (Intact Gallbladder)
Processing Speed Approx. 7 fish / min (~8–9 sec/fish) Approx. 7 fish / min (~8–9 sec/fish)
Applicable Fish Weight 0.5 to 4.0 kg (1–4 kg / 2–9 lbs) 0.5 to 4.0 kg (1–4 kg / 2–9 lbs)
Rated Motor Power 1.5 kW (Industrial Pure Copper Motor) 1.5 kW (Industrial Pure Copper Motor)
Rated Operating Voltage 220V 1-Phase / 380V 3-Phase (50/60Hz) 220V 1-Phase / 380V 3-Phase (50/60Hz)
Machine Net Weight (NW) 150 KG (330 lbs) (Solid Stable Frame) 150 KG (330 lbs) (Solid Stable Frame)
Overall Dimensions (L×W×H) 600 × 600 × 950 mm (23.6″×23.6″×37.4″) 600 × 600 × 950 mm (23.6″×23.6″×37.4″)
Equipment Floor Footprint Only 0.36 m², ultra-compact Only 0.36 m², ultra-compact
Circular Blade Material Cryogenic High-Chromium Alloy Tool Steel Cryogenic High-Chromium Alloy Tool Steel
Chassis & Body Housing Heavy-Gauge Food-Grade SUS304 Stainless Heavy-Gauge Food-Grade SUS304 Stainless
Waterproof & Safety Grade IPX6 Washdown-Proof + Emergency E-Stop IPX6 Washdown-Proof + Emergency E-Stop
Standard Delivery Method DDP Sea Freight to Door (~25–35 days) DDP Sea Freight to Door (~25–35 days)

4. Frequently Asked Questions (FAQ)

  • Q: What is the mechanical difference between the Open Back and Open Belly models? Can one machine do both?
  • A: The internal positioning clamps and blade entry travel paths are geometrically distinct:
    • Open Back Model: The infeed guide contours specifically along the fish's dorsal arch to ensure deep slicing along the spine without penetrating the belly wall;
    • Open Belly Model: The internal clamp centers the flanks to slice precisely along the ventral midline;
    • Buying Advice: Spine bone resistance and belly membrane textures differ significantly. To ensure maximum cutting precision and zero burst gallbladders, the internal geometry is factory-locked. We recommend choosing either the dedicated Open Back or Open Belly model based on your menu before placing your order.
  • Q: Will the blade rupture the gallbladder and leave the meat tasting bitter?
  • A: No. The standout feature of the FK-17 is its micrometer-calibrated guide rails. The rotary blade slices strictly along the spinal axis, while resilient internal deflectors gently nudge the viscera and gallbladder sac aside, maintaining a gallbladder rupture rate well below 0.1%.
  • Q: How should I choose between the FK-17 (Vertical Cabinet) and FFK-18 (Conveyor Belt)?
  • A: Base your choice on kitchen footprint and required daily volume:
    • Choose FK-17 (Vertical Cabinet): Footprint is only 60 × 60 cm with an output of 7 fish/min. Ideal for compact restaurant kitchens, hotel culinary lines, and supermarket prep rooms needing heavy-duty, clean, enclosed operation;
    • Choose FFK-18 (Conveyor Belt): Measures 1.6 m in length with an output of up to 3 fish/second. Built for large-scale wholesale fish processing plants and centralized prep commissaries.

5. Video Demonstration & Practical Operation

To inspect the 150 kg solid stainless steel construction, upright infeed safety system, and live slitting demonstrations on grass carp and snakehead with intact gallbladders, watch the official video below:

6. Commercial Terms & Purchasing Guide

6.1 Equipment Investment & Return on Investment (ROI)

The CECLE Automatic Commercial Fish Killing Machine (FK-17) is priced at $4,500.00 USD (inclusive of worldwide door-to-door ocean DDP shipping with all customs duties and import taxes covered, delivered in approx. 25–35 days). * A skilled commercial fish butcher commands monthly wages between $1,000 and $1,500 USD, while manual butchering is limited by stamina and subject to high slip-and-cut workplace injury claims; * Introducing a single FK-17 workstation delivers the consistent throughput of a master prep chef, processing hundreds of fish daily and saving the equivalent of 2 to 3 full-time butcher salaries each month; * Fast Capital Payback: Most high-turnover restaurants and processing kitchens fully recover their complete equipment purchase investment within 6 to 10 weeks of regular operation!

6.2 Global Logistics, Shipping & Warranty

  • Door-to-Door DDP Ocean Freight Logistics:
  • Economy DDP Sea Freight to Door: Transit time averages 25–35 days, with CECLE handling export documentation, ocean transport, destination port customs clearance, and local flatbed delivery directly to your facility;
  • Heavy-Duty Export Wooden Crating: The 150 kg unit is encased in a fumigation-free reinforced solid composite wooden crate with standard forklift fork slots, wrapped with anti-corrosion stretch film and shock-absorbent foam padding.
  • Factory Warranty & Spare Parts Support:
  • Core drive components (1.5 kW pure copper waterproof motor, reduction gearbox, and mechanical linkage assemblies) are covered by a 1-year comprehensive factory warranty.
  • CECLE maintains an ample inventory of replacement alloy circular blades, clamping guide jaws, waterproof switches, and adjustment dials ready for immediate international air courier dispatch, backed by 1-on-1 remote engineering video guidance.

6.3 Official Purchasing & Inquiries