Lekon designs and manufactures equipment for the dynamic classification of weight, used mainly for generating batches and sorting by weight.
Primary Factory Processing Steps
The standard industrial sequence for fresh or frozen salmon includes:
Reception & Inspection: Fish arrive chilled at 0-4°C and are inspected for freshness indicators like firm flesh and bright skin.
Descaling & Desliming: High-pressure water jets remove scales, while rotating brushes remove natural slime and microorganisms to ensure food safety.
Deheading & Gutting: Automated machines perform precision "V-cuts" to remove the head while preserving maximum meat from the collar area.
Filleting: Sensors or mechanical guides adjust circular blades to the specific size of each fish, separating it into two skin-on fillets.
Pin Bone Removal: Sophisticated rollers with tiny "fingers" pull out small pin bones, often followed by a manual check by trained technicians.
Trimming & Skinning: Technicians or high-pressure water jets remove excess fat and fins. If required, a skinner removes the skin with minimal meat loss.
Quality Control: Scanners monitor fillet color and detect defects like blood spots or melanin, grading fillets by quality and weight.
