Method for making a filleting cut for filleting fish, device for making the filleting cut according to the method, and circular knife pair and circular knife set up for the method and the device

摘要

A method for performing a filleting cut for filleting fish which are conveyed tail-first is carried out along a row of wedge-shaped ray bones projecting away from a main bone stem with a wedge width increasing from ray bone to ray bone by a pair of circular knives having sharp cutting edges. Starting from the tail end, meat of each fish is cut by the circular knife pair having a V-shaped arrangement as a result of the fact that a cutting gap having the smallest cutting edge spacing is set to a basic size which is at least substantially equal to or smaller than a wedge width of the outermost ray bone at the tail end of the conveyed fish. In the fixed position of the V-shaped arrangement, the ray bones are guided through the cutting gap, wherein the circular knife cutting edges, which in their cutting edge region are flexibly deformable out of the associated circular knife surface counter to an elastic restoring force, are displaced counter to the elastic restoring force by the broadening ray bones with increasing widening of the cutting gap. A tailored suitable apparatus comprises a circular knife pair having cutting edges which, in the fixed V-shaped arrangement, are designed such as to be able to be deformed with a degree of deformation defined by the difference between ray bone wedge widths. Circular knives configured for the apparatus may each have a cutting edge region which is deformable in a wave-like manner along the cutting edge as a result of a bending pressure transverse to the circular knife surface.

主权项

1. Method for performing a filleting cut for filleting fish, wherein the fish are conveyed tail-first in a filleting line and the filleting cut is performed along a row of wedge-shaped ray bones projecting away from a main bone stem with a wedge width increasing from ray bone to ray bone by means of a pair of circular knives which have sharp cutting edges and which cut through meat, said circular knives having drive axes which are oriented at a knife angle relative to one another and define a V-shaped arrangement of the circular knives, wherein the conveyed fish are cut by the filleting cut starting from their tail end, characterized in that the filleting cut is performed with a setting and position of the circular knives such that the circular knives in the V-shaped arrangement have at their zenith points of the cutting edges located closest to the main bone stem a set smallest cutting edge spacing which defines a cutting gap, and in that, starting from the tail end, meat of each fish is cut by means of the circular knife pair such that the cutting gap with the smallest cutting edge spacing is set to a basic size which is at least substantially equal to or smaller than a wedge width of the outermost ray bone at the tail end of the conveyed fish, and in that, in the fixed position of the V-shaped arrangement of the circular knives, the ray bones, the wedge widths of which increase from ray bone to ray bone towards the fish head end, are guided by the fish conveyor through the cutting gap in a manner bearing against the circular knife cutting edges, wherein, starting from the basic size in the fixed V-shaped arrangement, the circular knife cutting edges, which in their cutting edge region are flexibly deformable out of the associated circular knife surface counter to an elastic restoring force, are displaced counter to the elastic restoring force by means of the broadening ray bones with increasing widening of the cutting gap.