GB822263A - Improvements relating to the dressing of fish - Google Patents

Abstract

822,263. Fish, heading and tailing. BAADER, R. G. T. Oct. 31, 1955, No. 31110/55. Class 28 (2). Fish have their heads and tails cut off at positions in proportion to their size (thickness) by manually pushing each fish in one of holders 3 with its belly leading until its snout protrudes between two guide-rods 12, so that moving conveyer chains 1 carrying the holders convey the fish broadside on to a head cutting disc knife 15. The holders 3 are inclined to the conveyer so that a skew cut is made through the neck. The position of the cut is varied in accordance with the thickness of the fish head by a pivoted feeler 28 which rocks a bell-crank 53 carrying a block 27 in inclined guides 26, which being inclined swing sideways a sleeve 52 carrying the shaft 16 of the knife 15, thus adjusting the knife to an economical cut-off. During the cut the neck slides on and is supported on the inclined top surface 4 of a fixed bar 14. The back of the neck is supported by a lug 13 attached to the conveyer bar 2, Fig. 5. The tail fin is then cut off by a disc knife 33, Fig. 5, the fish-holder 3 being tilted by the roller 5 rolling over a cam surface 9 whereby the fish slides down by gravity so that the tail protrudes and is supported by a support 56 with a slot 57 to accommodate the knife 33. The knife 33 and its mounting frame part 40 can be rocked sideways to position the cut by a rocking lever 42 pivoted about 43 and rocked by hand or cam.