Nothing fishy about waterjet cutting

The versatility of waterjet cutting equipment from KMT Waterjet Systems is clearly underlined by a novel application.

The versatility of waterjet cutting equipment from KMT Waterjet Systems is clearly underlined by a novel application in the food processing industry.

The company's STREAMLINE pump is featured in a new processing solution for white fish which has been developed by Icelandic company Skaginn.

Skaginn is an established market leader in the design and development of stand alone systems and turnkey solutions for fish processing.

Its newest development is the CBC (Combined Blast and Contract) process with waterjet cutting.

This process ensures that fillets of fish can withstand all the necessary handling whilst preserving its quality and improving shelf life and ultimately providing the consumer with a better product.

The precondition for using waterjet cutting when processing fish fillets is that they must be sufficiently stiff and processed with the skin on.

From the chiller, the fillets are scanned and a 3D computer model is developed.

After scanning the fillets are automatically cut and portioned by the waterjet equipment.

The pin bones are precisely cut in fillet with the skin on.

The fillet is then skinned, inspected and packed.

The use of waterjet cutting provides the fish processor with major advantages.

There is minimal waste because of the highly accurate pin bone cut that can be achieved and the process also optimises the shape of the final fillet.

Waterjet cutting also permits cutting of the fillet with its skin on, speeding up the process and increasing its labour efficiency with reduced manual input.

Overall this combined CBC/waterjet cutting solution provides a better yield, opportunities for different product mix, increased shelf life and better quality of product.

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