The seafood cleaning assembly line is a continuous production system that connects multiple cleaning, sorting, and processing stages through conveyor belts and automated equipment. Its purpose is to replace a large amount of manual labor with machines, significantly improve cleaning efficiency, ensure product hygiene and quality, reduce production costs, and meet the needs of large-scale processing.
The main components of an assembly line
A typical seafood cleaning assembly line usually includes the following key workstations, which can be customized and combined according to the different processed products (such as fish, shellfish, shrimp):
1. Elevator/Loading Machine
Function: Evenly feed mixed seafood ingredients (such as from baskets or pools) into the starting end of the assembly line.
Form: Usually with a bucket or belt structure, capable of tilting and lifting materials.
2. Coarse washing/pre cleaning tank
Function: Remove large particles of impurities such as sediment, seaweed, and shell fragments attached to the surface of seafood.
Method: Separate impurities from seafood by soaking and bubbling (aeration) or gentle water flow rolling.
3. Grading/Sorting Machine
Function: Automatically sort seafood by size or weight for subsequent standardized processing and packaging.
Method:
Drum type sorting: Different sizes of seafood are separated by rotating drums with different apertures (suitable for shellfish and shrimp).
Weight sorting: Use a precision electronic scale to sort by weight range (suitable for high-value fish).
4. Cleaning the main body (core process)
This section may include multiple cleaning techniques, often used in combination:
Bubble cleaner:
Principle: Install an aeration disc at the bottom of the sink to generate a large number of dense bubbles. Bubbles rub and wash against the surface of seafood during their upward movement, effectively removing dirt from wrinkles and crevices without causing mechanical damage to the product.
Applicable: Very effective for seafood with delicate skin, such as shellfish, razor clams, fish, etc.
Brush cleaning machine:
Principle: Directly scrub the surface of seafood using rotating soft bristles or nylon brush rollers.
Applicable: Especially suitable for products that require thorough cleaning of surface mucus and stubborn stains, such as sea cucumbers, abalone, certain fish, etc.
High pressure spray device:
Principle: Multiple rows of high-pressure nozzles are installed above or on the side of the conveyor belt, and clean water is used to vigorously rinse the seafood to ensure no residue.
Applicable: The final rinsing process for all seafood products.
5. Scale remover (for fish)
Function: Automatically remove fish scales.
Method: Use a high-speed rotating rubber roller or nylon brush with protrusions to rub against the fish body to remove scales, while spraying water for rinsing.
6. Conveyor belt
Function: Connect various processes and transport materials. Usually made of stainless steel mesh belt or plastic chain plate, it is easy to drain and clean.
Features: Adjustable speed to adapt to different processing rhythms.
7. Drain/air dryer
Function: After cleaning, remove excess moisture from the surface of seafood.
Method: Drain the water through a vibrating screen or dry the surface with clean strong winds. This is beneficial for subsequent quick freezing (reducing icing) and extending the shelf life.
8. Control system
Function: Integrated electrical control cabinet, controls the start, stop, speed adjustment, and water flow switch of the entire production line, achieving automated operation.
Workflow of assembly line (taking shellfish as an example)
Raw materials (such as clams) ->Feeding machine ->Coarse washing tank (removing most of the sediment) ->Grading machine (sorting by size) ->Bubble cleaning machine (deep cleaning of shell gaps) ->High pressure spray (final rinsing) ->Drain machine ->Enter the next process (such as weighing, packaging, or steaming).