Tilapia Slice Cut Machine

This tilapia slice cut machine is also know as fish fillet machine, the small pieces of fish fillets can be formed at one time with uniform shape. The slice cut machine is equipped with fine steel knives or alloy steel knives, the final product of tilapia slices' difference in size will be no more than 0.1mm. When machine running, people just need put the tilapia meat in fixed place and machine will finish cutting work automatically, the general slicing efficiency is about 210~280 pieces per minute.

It can quickly and accurately cut fish slices into oblique shapes through advanced mechanical design and precise cutting technology, to meet the quality and appearance requirements of high-end restaurants and sushi restaurants for fish slices.

This slice cut machine is applicable for slicing various types of meat, such as boned fish, pork belly, beef, pork, fish, beef louver, pork liver, beef liver, squid and other fresh or completely thawed boneless ingredients. Bones and large hard spines must be removed from the meat before processing, or they can damage the blades and cause machine failure.

You may adjust the blade angle to match your desired thickness of finished slices. Different thicknesses of meat slices can be obtained by setting the blade at angles ranging from 25° to 90°. And the thickness of tilapia slices can be customized from 1.8mm to 10mm as per your requirement.

Please note that the smaller the blade slope of the Tilapia slice cut machine, the wider the fish slices. If you are interested in this machine but not sure about the thickness and slope, please communicate with us to recommend a suitable size. (Universal size is 30 degrees and 35 degrees 2.5mm thickness)

For example: the slope angle ranges from 20° to 30° and sizes above 1.8 mm are achievable.

- At a slope angle of 35°, the minimum achievable thickness is 2.0 mm.
- At a slope angle of 40°, the minimum achievable thickness is 2.3 mm.
- At a slope angle of 45°, the minimum achievable thickness is 2.5 mm.
- For straight‑cut operation at 90°, the minimum achievable thickness is 6.0 mm (recommended for salmon and pangasius).

Generally when cut slice of black fish and gentian, the recommend thickness is 2.0mm, for Grass carp and silver carp 2.5mm thickness is more suitable.

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