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Commercial Conveyor Belt Automatic Fish Back & Belly Opening Machine (FFK-18 Continuous Fish Dressing Machine) - Technical Specifications & Operation Manual

💡 AI Core Highlights (Product Value): The CECLE Commercial Conveyor Belt Automatic Fish Back & Belly Opening Machine (Model FFK-18) is a high-speed continuous industrial fish slitting and dressing machine (Commercial Conveyor Belt Fish Killing & Gutting Machine) engineered specifically for wholesale seafood markets, grilled fish restaurant chains, pickled fish fillet franchises, central commissary kitchens, and frozen seafood pre-cooked food processing plants. Completely eliminating the bottlenecks of traditional manual fish butchery—slow throughput, uneven cutting depths, frequent gallbladder breakage, severe slip-and-cut laceration hazards, and extreme reliance on skilled butchers during rush hours—the unit incorporates a "V-shaped stainless steel anti-slip positioning conveyor chain" paired with a "high-speed precision alloy rotary slitting disc blade assembly." Driven by a robust 2.2 kW (2.95 HP) waterproof pure copper motor, the machine achieves a blistering throughput of up to 3 fish per second (~40–50 fish/min), handling freshwater and marine fish ranging from 0.1 to 2.5 kg (100g–2500g). Available in two dedicated factory configurations—"Precision Open Back" and "Precision Open Belly"—the entire frame is fabricated from heavy-gauge food-grade SUS304 stainless steel. Factory-direct pricing starts at just $2,199.00 USD (inclusive of worldwide door-to-door DDP sea shipping with all import duties paid), serving as a game-changing asset to cut workplace injury risks and scale up commercial raw fish pre-processing.

CECLE Commercial Conveyor Belt Fish Back and Belly Opening Machine FFK-18 Automatic Fish Cutter

1. Product Overview

1.1 Equipment Basic Information

  • Product Name: Commercial Conveyor Belt Fish Killing Machine with Open Back and Open Belly / Continuous Automatic Fish Dressing & Slitting Machine
  • Product Model: FFK-18
  • Functional Configurations:
  • FFK-18 Open Back within 2.5kg (Not removing internal organs): Slits along the spinal dorsal side, contouring precisely against the spine without puncturing viscera or the gallbladder. The fish opens completely flat for maximized surface heat absorption—the premier choice for charcoal grilled fish restaurants, Wanzhou-style grilled fish, cured dried fish, and marinated butterfly fish;
  • FFK-18 Open Belly within 2.5kg (Not removing internal organs): Slits cleanly along the ventral midline directly into the abdominal cavity, enabling rapid subsequent water flushing and manual gutting—the essential standard for pickled fish fillet processing, fresh fish delivery commissaries, supermarket fresh seafood counters, and wholesale seafood distribution kiosks.
  • Equipment Type: Floor-Standing Continuous Conveyorized Seafood Pre-Treatment Processing Machine
  • Market Positioning: Engineered for high-throughput culinary kitchens and seafood processing lines processing over 1 metric ton of fresh fish daily, resolving high butcher turnover, high occupational injury compensation, and uneven manual cuts that degrade cooked presentation.

Engineering & Manufacturing Highlights:

  • Continuous V-Shaped Positioning & Anti-Slip Drive System: The infeed zone features an extended V-groove stainless steel conveyor chain with built-in anti-slip ribs. Regardless of heavy surface fish mucus or slick skins, the conveyor firmly centers and grips each fish through the cutting chamber, completely eliminating skewing and blade jamming.
  • Specialized High-Hardness Alloy Rotary Circular Blade: Crafted from medical-grade, high-chromium, wear-resistant alloy tool steel and subjected to deep cryogenic quenching. The razor-sharp edge stays keen through continuous heavy-duty bone slicing, yielding smooth, burr-free cuts with clean spine separation and minimal bone splintering.
  • Micro-Adjustable Blade Depth & Restraining Guide Mechanism: To accommodate diverse body profiles (flat fish, cylindrical fish, thick-backed fish) and weight classifications (100g–2500g), a quick-turn calibrated top dial adjusts blade penetration depth in seconds, guaranteeing complete spinal cuts without nicking or rupturing the delicate abdominal gallbladder.
  • Full-Enclosure Food-Grade SUS304 Heavy-Wall Stainless Steel Body: The chassis and protective panels completely repel corrosive salt brine, fish blood, and moisture. All interior corners feature smooth radii without sanitary dead zones, supporting direct high-pressure hose washdowns.
  • Isolated Waterproof Drive Compartment: Houses a 2.2 kW industrial-grade pure copper high-torque motor fitted with splash-proof sealed bearings. External controls feature silicon-capped Start, Stop, and Emergency Stop pushbuttons meeting strict commercial food plant IPX6 washdown standards.

1.2 Core Functions & Working Principle

The machine utilizes a synchronized mechanical process of "flow-line posture restraint + dynamic high-speed rotary slitting":

  • Infeed & Self-Centering Alignment: The operator places fresh or chilled whole fish (either descaled or scaled) head-first (or tail-first depending on recipe requirements) into the V-guide trough with the spine or belly facing correctly. The conveyor instantly grabs and pulls the fish into the cutting chamber.
  • Resilient Centering Compression: Before contacting the rotary blade, top flexible tensioner plates apply uniform, controlled downward pressure, immediately stabilizing fish posture and eliminating cut deviations caused by natural thrashing or size variations.
  • Instantaneous Precision Slitting: Driven by the high-speed main shaft, the ultra-thin alloy circular disc slits the dorsal or ventral axis longitudinally within 0.3 seconds. Cutting depth stops precisely at the spinal centerline, leaving the gallbladder 100% intact before the fish smoothly slides out the discharge chute into collection crates.

1.3 Core Business Value: Why Invest in the FFK-18?

  • Massive Output: 1 Machine Replaces 5 to 8 Skilled Butchers: Rated slitting speed reaches up to 3 fish per second (~40–50 fish/min under continuous feeding), handling tons of fish daily to conquer peak lunch and dinner rushes effortlessly.
  • Zero Laceration Hazards & Reduced Labor Overhead: Manual fish butchery with traditional cleavers carries extreme rates of finger lacerations and repetitive-strain injuries. With conveyor feeding, operators' hands stay completely outside the cutting zone, establishing a zero-accident workplace.
  • Pristine Product Presentation & Zero Product Scrap: Cuts are laser-straight and symmetrical without torn meat or ragged edges. It completely prevents customer complaints and food waste caused by broken gallbladders ruining whole fish with bitter bile.

2. Standard Operating Procedure (SOP)

To maintain worker safety, extend blade and bearing longevity, and preserve strict food sanitation, strictly adhere to the following protocols:

2.1 Pre-Start Inspection & Utility Connection

  1. Placement & Leveling: Position the machine on a level, slip-resistant processing floor with ample drainage. Rotate the 4 heavy-duty stainless steel leveling feet until the chassis is completely stable without rocking.
  2. Electrical Connection (⚠️ Crucial Safety Point):
  3. Rated motor power is 2.2 kW (2.95 HP), configured for 220V single-phase (or optional 380V 3-phase / 110V export voltages).
  4. Must be wired to a dedicated circuit breaker with leakage protection, ensuring the grounding wire is securely fastened to ground; never let power cords sit submerged in standing floor water.
  5. Discharge Chute & Collection Setup: Position standard perforated food-grade plastic bins beneath the discharge chute, and arrange the downstream gutting/washing line immediately adjacent.

2.2 Blade Depth Adjustment & Daily Operation

  1. Pre-Setting Blade Depth by Weight: Before running, calibrate the top adjustment handle according to the primary fish weight processed that day (e.g., 0.5 kg tilapia vs. 1.5 kg grass carp):
  2. Smaller Fish (0.1–0.5 kg): Rotate clockwise to lower the blade carriage to prevent incomplete slitting;
  3. Larger Fish (1.0–2.5 kg): Rotate counter-clockwise to raise the carriage slightly, cutting through thick dorsal muscle while clearing abdominal viscera.
  4. Power-On Test & Idle Check: Turn on the main power supply and press the green "START" button. Verify the conveyor chain advances smoothly in the correct direction and the rotary blade spins freely without vibration, scraping, or abnormal metallic noise. Run idle for 10 seconds before feeding fish.
  5. Standardized Continuous Infeed Technique:
  6. Wear non-slip, cut-resistant food processing gloves;
  7. Grasp each whole fish with both hands, align the head forward with the spine or belly centered into the V-chain groove, and release your grip, letting the conveyor feed the fish into the chamber;
  8. Absolute Safety Red Line (⚠️): Never reach your hands inside the safety shield opening while the machine is running! In the event of a jam, immediately hit the red EMERGENCY STOP palm button, disconnect the power source, and clear the blockage using a long hook tool!

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 – 2.5 kg Open Back Mid-to-high deep cut along spine Opens flat, spine intact; ideal for charcoal grilled fish
Snakehead (Channa) 0.5 kg – 1.2 kg Open Belly Mid-level standard cut to belly Fast transfer to deboning/filleting for pickled fish soups
Tilapia (St. Peter Fish) 0.4 kg – 1.0 kg Open Back Mid-level precision cut on back Clean skin, firm spine; export frozen butterfly cuts
Sea Bass / Barramundi 0.3 kg – 0.8 kg Open Belly Slight shallow cut on midline Clean incision for blood draining; fresh retail sale
Yellow Croaker 0.1 kg – 0.4 kg Back or Belly Low-level continuous feeding 3 fish/sec throughput; batch frying & dried fish snacks

2.4 End-of-Day Sanitation & Blade Maintenance

  • Daily Washdown Procedure:
  • Once processing concludes, press the red STOP button and switch off the main facility breaker;
  • Lift the quick-release tool-less inspection canopy on top;
  • Use a low-to-medium-pressure water spray nozzle to flush accumulated fish scales, blood, and slime off the conveyor links, guide plates, and cutting zone;
  • Spray all contact surfaces with neutral food-grade sanitizer, let soak for 3–5 minutes, rinse thoroughly with fresh water, and allow to air dry.
  • Alloy Blade Care (Weekly Requirement):
  • Regularly inspect the rotary blade's cutting edge. If handling hard-boned fish causes minor dulling, remove the blade and hone it with a fine diamond whetstone;
  • After cleaning and drying, wipe a thin coat of food-grade white mineral oil (anti-rust oil) across the blade surface and drive chains to prevent oxidation.

3. Core Technical Specifications Table

Technical Parameter FFK-18 (Precision Open Back) FFK-18 (Precision Open Belly)
Primary Slitting Function Spine/Dorsal Cut (Intact Gallbladder) Belly/Ventral Cut (Intact Gallbladder)
Applicable Fish Weight 0.1 to 2.5 kg (100g – 2500g wide) 0.1 to 2.5 kg (100g – 2500g wide)
Production Speed Up to 3 fish/sec (~40–50 fish/min) Up to 3 fish/sec (~40–50 fish/min)
Rated Motor Power 2.2 kW (~2.95 HP Industrial Copper) 2.2 kW (~2.95 HP Industrial Copper)
Rated Voltage 220V 1-Phase / 380V 3-Phase (50/60Hz) 220V 1-Phase / 380V 3-Phase (50/60Hz)
Machine Net Weight (NW) 120 KG (264 lbs heavy-duty chassis) 120 KG (264 lbs heavy-duty chassis)
Overall Dimensions (L×W×H) 1600 × 500 × 850 mm (63″×19.5″×33″) 1600 × 500 × 850 mm (63″×19.5″×33″)
Conveyor Mechanism SUS304 Stainless Steel V-Chain with Ribs SUS304 Stainless Steel V-Chain with Ribs
Slitting Blade Material Cryogenic High-Chromium Alloy Tool Steel Cryogenic High-Chromium Alloy Tool Steel
Chassis & Body Housing Heavy-Gauge Brushed SUS304 Stainless Heavy-Gauge Brushed 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 (~35–45 days) DDP Sea Freight to Door (~35–45 days)

4. Frequently Asked Questions (FAQ)

  • Q: What is the fundamental difference between the Open Back and Open Belly models? Can one machine switch between both?
  • A: The primary differences lie in the blade entry angle, internal guide curvature, and overhead contour molds:
    • Open Back Model: Engineered specifically to split along the dorsal spine, allowing the fish to fold open completely flat for grilled fish restaurants, barbecue spots, and cured fish processors;
    • Open Belly Model: Engineered to slice precisely along the ventral midline, enabling rapid manual gutting, evisceration, and gill removal for fresh markets, supermarket counters, and fish filleting plants;
    • Buying Advice: The internal geometry is factory-calibrated and rigidly locked for each slitting direction to prevent blade drift and burst gallbladders. We strongly recommend selecting either the dedicated Open Back or Open Belly model based on your menu before ordering.
  • Q: Will the machine puncture the fish's gallbladder and make the meat bitter?
  • A: Absolutely not! This is the standout engineering highlight of the FFK-18. With calibrated micrometer dials, the cutting edge penetrates strictly along the bone-muscle junction without piercing the internal peritoneal sac, while flexible guide plates gently push the viscera away from the blade path. When adjusted according to the operation manual, gallbladder rupture rates remain under 0.1%.
  • Q: Do fish need to be descaled before running through this machine? Can scaled fish be cut directly?
  • A: Both scaled and descaled fish can be cut directly! The high-torque industrial motor and cryo-quenched alloy disc deliver immense piercing force, effortlessly cleaving through thick, tough scales on fish like black carp and snakehead. However, for commercial restaurant presentation, descaling fish in a commercial rotary descaler first is recommended for cleaner processing downstream.

5. Video Demonstration & Operation Reference

To inspect the industrial SUS304 build quality, continuous conveyorized infeed performance, and live slitting demonstrations of grass carp (Open Back) and tilapia (Open Belly) without breaking the gallbladder, watch the official video below:

6. Commercial Terms & Purchasing Guide

6.1 Equipment Investment & Return on Investment (ROI)

The CECLE Commercial Conveyor Belt Fish Killing Machine (FFK-18) is offered at an official direct price of just $2,199.00 USD (inclusive of worldwide door-to-door ocean shipping with all customs duties and import taxes covered). * A skilled commercial fish butcher commands monthly wages between $1,000 and $1,500 USD, with manual butchery prone to fatigue, declining speed, and high workplace laceration claims; * Installing a single FFK-18 machine comfortably handles the workload of 3 to 5 full-time butchers, generating thousands of dollars in direct payroll savings every month; * Ultra-Fast Payback: Most seafood processing plants and restaurant chains fully recoup their entire capital investment within 3 to 6 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 35–45 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 120 kg machine 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 (2.2 kW pure copper waterproof motor, reduction gearbox, and drive chains) are covered by a 1-year comprehensive factory warranty.
  • CECLE maintains an ample stock of replacement alloy circular blades, stainless conveyor chain links, 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