Fish Filleting TRIZ Cases

Decoupled axial and rotational knife-shaft motion enables fast knife adjustment for anatomical variation, improving fillet yield and reducing damage.

Sharp detaching sections loosen curved flank bones from the backbone so fillets can be cut free completely with less trimming.

Measured fish anatomy controls circular knife gaps during detachment, improving meat yield and reducing bone damage and pre-sorting.

Compensating elements allow the circular knife to tilt and slide along bone contours, resolving complexity trade-offs in meat separation.

Pivotable circular knives dynamically adjust gap position to match fish anatomy, maximizing meat yield while preventing fin holder injuries.

Deflecting element presses down protruding flank bones before blade engagement, preventing bone fragmentation and ensuring clean fillet separation.

Continuous curved double separating cuts divide fish abdominal flaps into distinct pinbone strips and meat bodies.

Coupling the counter support to the separating unit eliminates independent control complexity and prevents knife wear against stationary guides.

Simultaneous force application and profile measurement during trimming stabilizes fish position, resolving automation precision trade-offs.

Under-cooling fish fillets increases stiffness, allowing water jets to remove bones precisely without deforming the product shape.

Segmented cutting stations fixate and trim fish along the backbone, minimizing valuable meat waste from robust spines.

A fish filleting machine repositions the backbone parallel to travel using a guide probe for efficient three-blade removal.

An asymmetric blade configuration cuts fish closer to the skeleton, reducing meat loss on the carcass and increasing producer income.

A fish processing machine adjusts cutting depth via a frame and ski mechanism to remove the dorsal fin while minimizing meat loss.

An arc-shaped cutting system positions the pivot at conveyor level to eliminate angular error magnification and maintain throughput.

Spiked chain conveyor positions fish backbone for accurate dorsal cutting, eliminating vertebral misalignment errors during filleting.

Elastic circular knife edges deform against restoring forces to follow bone wedge widths, eliminating complex adjustment mechanisms and increasing meat yield.

Dynamic gap adjustment between rotating blades minimizes meat loss near the vertebral column.

Curved engagement surface and counter pressure element clamp white fish fillets to extract pin bones, preventing flesh damage caused by rigid cutting tools.

Dynamic counter-supports adjust the cutting gap to cut through ventral fins, eliminating manual rework and reducing labor costs.

Pair of circular blades driven in opposite directions stabilizes fish body position on a saddle-shaped conveyor during cutting.

Sensing elements detect backbone position downstream, enabling dynamic blade adjustment that prevents bone incisions and maximizes yield.

Wedge-shaped deflectors pull fillets from fish spines, keeping pinbones attached to the backbone to prevent meat tearing and ensure clean separation.