What types of fish fillets can this machine skin?

The Baader 51 is designed for skinning fillets from white fish, blue whiting, halibut, and red fish. Specific handling recommendations apply for pollack (saithe).

How does the skinning method contribute to yield?

This machine seizes the skin from the tail end without an initial cut, which typically results in a higher yield compared to other skinning methods. It also helps retain the silver glaze on the fillet.

Is this machine suitable for integration into an existing processing line?

Yes, units of this type are commonly designed for straightforward integration into various fish processing lines due to their typical dimensions and operational flow.

What are the typical maintenance requirements for a Baader 51?

Maintenance typically involves regular cleaning, inspection of belts and knives, and periodic lubrication of moving parts to ensure optimal performance and hygiene. Specific schedules should be followed as per manufacturer guidelines.

Does this machine require specialised training to operate?

While operation is generally intuitive, basic training is recommended to ensure correct fillet placement, optimal machine settings, and safe operation, especially for specific fish types like pollack.

Used Baader 51 - Fish Skinning Machines, photo 1

Used Baader 51 - Fish Skinning Machines, photo 2

Used Baader 51 - Fish Skinning Machines, photo 3

Used Baader 51 - Fish Skinning Machines, photo 4

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Baader 51

Name: Baader 51
Brand: BAADER
SKU: 00036
Availability: InStock

Price: Contact seller for price

The BAADER 51 is a skinning machine for fillets cut from white fish, blue whiting, halibut and red fish. This machine seizes the skin without initial cut from the tail end, i.e. right where the skin begins. This results in a higher yield. The sliver glaze remains on the fillet. Method of operation: The fillet is placed on the fillet feed belt skin downward and tail ahead. The fillets can be placed in any order. Only for pollack ( saithe) experiences have proved that these particular fillets should be placed just in one line. The fillets are led from the fillet feed belt over the transfer cylinder, the skin cylinder toward the knife. The stop bar secures perfect in-draw of the tail between the knife and the skin cylinder. The stop ledge opens only to release the knife blade when the tail is safely introduced. Underneath of the skin cylinder the skin scraper cylinder takes the skin and throws it away over the skin discharge chute. Technical specifications: Size range: Usable widt,h of feed belt: 380 mm The fillets can be placed on the belt optionally side by side. Capacity: Between 50 and 160 fillets per minute, depending on the fillet size and the operator’s skill. Power consumption: 1,5 kW Length: 1980 mm Width: 780 mm Height: 1130 mm Weight of machine: 280 Kg. Power consumption: 1,5 kW | Length: 1980 mm | Width: 780 mm | Height: 1130 mm | Weight of machine: 280 Kg.

Warsaw, Poland

6,117 km away

Model Number

Stock Number

00036

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Used in fish processing plants for efficient skinning of various fish fillets.
Suitable for processors handling white fish, blue whiting, halibut, and red fish.
Integrated into production lines requiring high yield and minimal product loss during skinning.
Utilised by businesses aiming to maintain the silver glaze on fillets post-skinning.

Typical throughput: Typically processes a significant number of fillets per minute, varying by fish type and operator speed.
Power supply: Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with specific amperage requirements.
Footprint: For this class of equipment, it has a moderate footprint, designed to fit into existing processing lines.
Material construction: Units of this type are typically constructed from food-grade stainless steel for hygiene and durability.
Skinning method: Employs a tail-end skinning method without an initial cut, designed for higher yield.
Suitable fillet types: Optimised for fillets from white fish, blue whiting, halibut, and red fish, with specific handling for pollack.

The Baader 51 is designed for skinning fillets from white fish, blue whiting, halibut, and red fish. Specific handling recommendations apply for pollack (saithe).

Fish equipment in food processing is generally well-regarded for durability and reliability when maintained properly. Buyers typically value robust construction and ease of cleaning. When purchasing used fish processing equipment, buyers should inspect for corrosion, verify mechanical functionality, and confirm hygiene compliance standards. Common strengths include longevity with proper maintenance, straightforward operation, and cost effectiveness compared to new alternatives. Stainless steel components and established brand reliability are frequently prioritized considerations in the secondhand market.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.

BAADER

BAADER builds fish, meat and poultry processing machinery, with a long history in fish filleting. Founded in Luebeck, Germany in 1919, the company pioneered mechanised fish processing. Machinery Masters lists used BAADER equipment from verified sellers across filleting, fish processing and skinning.

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