Pescatech ApS

Denmark

Back to Profile

1-2 of 2 for Pescatech ApS Sort by
Query
Found results for  patents

1.

PIN BONE REMOVAL APPARATUS

      
Application Number DK2017050147
Publication Number 2018/019343
Status In Force
Filing Date 2017-05-08
Publication Date 2018-02-01
Owner PESCATECH APS (Denmark)
Inventor
  • Bjerregaard, Chris
  • Christensen, Thorkild Ellekrog
  • Petersen, Poul

Abstract

Pin bone removal apparatus (8), for removing pin bones in fish flesh, where the pin bone removal apparatus comprises at least a conveyor (5) and a pin bone removal unit (12), where the pin bone removal apparatus (8) further comprises a scanner (10) in front of the pin bone removal unit (12), where the scanner (10) comprises at least a positioning unit (17) and a bone detection unit (18). The pin bone removal unit (12) comprises at least one pull mechanism (26) arranged on at least one arm (27), where the at least one arm (27) has a number of flexibly positioning means, which can react on the individual fillets (6) in motion: The advantage of the apparatus is that it adds both intelligence and individuality to the process of pin bone removal.

IPC Classes  ?

2.

PRE-RIGOR AND FRESH FISH PIN BONE REMOVAL APPARATUS

      
Application Number DK2017050148
Publication Number 2018/019344
Status In Force
Filing Date 2017-05-08
Publication Date 2018-02-01
Owner PESCATECH APS (Denmark)
Inventor
  • Bjerregaard, Chris
  • Christensen, Thorkild Ellekrog
  • Petersen, Poul

Abstract

Pre-rigor and fresh fish pin bone removal apparatus (8), for removing pin bones in fish flesh, where the pre-rigor and fresh fish pin bone removal apparatus (8) comprises at least a conveyor (5), a temperature manipulation unit (11) and a pin bone removal unit (12), where the temperature manipulation unit (11) is followed by the pin bone removal unit (12) and where the temperature manipulation unit (11) is configured to conduct a controlled heating of fish flesh where the temperature manipulation unit (11) is further configured to conduct a controlled heating of at least one selective area of the fish flesh and where the controlled temperature manipulation unit (11) comprises either a microwave unit (13) or an infrared unit (39) or a laser unit (14) or a steam injection unit (40) or a hot water inject unit (41), the advantage of which is adding individuality and targeted temperature manipulation to the process to bring the processing window from present up to 3 days maturing down to no maturing needed.

IPC Classes  ?