GB842007A - Improvements relating to methods of and machines for dressing fish - Google Patents

Abstract

842,007. Fish, cutting off fillets. BAADER, R. G. T. Aug. 10, 1956, No. 24611/56. Class 28(2). In cutting fillets from the bones of a fish by various pairs of closely spaced disc cutters, which accomodate the spines of the bone between them, the spacing of each pair is determined by a feeler while the position at which each pair begins and ends the cut (to allow for the position of the belly) is determined by another feeler. In Fig. 4 a beheaded fish on a spike 5 has its belly slit open by a disc cutter 1 as in Specification 840,969 and in moving to the left has its guts removed by the pointed part, Thereafter the first cuts are made from the end of the belly to the tail and half way up only, by the spaced disc knives 140. Second, the flesh is cut off from the belly ribs by a pair of inclined knives 141. The final cut is made all along the back and down to the previous cuts by a pair of upper disc knives V, thereby severing the fillets. The fish is slid over the various saddle shaped guides 7 by a pair of moving endless belts Fig. 5 (not shown) which grip each side of the fish. The back of the fish passes in succession under the pivoted feelers 1, 2, 3 and 4 which thereby in accordance with the thickness and size of the fish actuate mechanisms to space apart each pair of disc cutters 140 and 141 to cut close along the spines and ribs of the bone and also to determine the position along the length of the fish at which the cutters begin and finish the cutting. The feeler 1 moves a sleeve 8 up and down to control the movement of a rack 30 which is actuated by a friction cam 11 whereby a bar 50 and another lever pivoted at 32 acts to space apart the disc cutters 140. After a certain time a lug 13 on cam 11 allows the feeler 2 to release a latch 15 whereby friction cam 18 revolves and through a connecting rod pivots a shield 6 to uncover the top of the cutting edges of the discs 140 whereby they can make the first cuts from the belly end to tail. The knives 141 are similarly adjustably spaced apart .by the feeler 3 and a cam 26 which is released to rotate by a latch 84 actuated by a lever 66 and a lug 12 on the timing coupling 10 of the first cam 11. The feeler 3 and cam 26 also act to set the saddle guide in accordance with the size of the fish, i.e. it is lifted up to lift the fish clear of the knives 141 at the tail end of the belly cavity. The feeler 4 determines the timing of this lift, i.e. when the fish passes the feeler 4 it falls down thus actuating a mechanism 21 and cam wheel 22 to move the guide 7 up to raise the fish clear as above. Fig. 6 (not shown) shows details of the actual mechanism. All the feelers are weighted so that the mechanism resets itself for the next fish.