The right cut

By

Lauren Kramer, Contributing Editor

Published on
January 2, 2011

There are a variety of slicing and portioning machines on the market, and most have a loyal following among the seafood processors who use them. Slicers manufactured by Ross Industries of Midland, Va., have been a fixture at High Liner Foods in Danvers, Mass., for more than 20 years.

“We use them to slice cod, pollock and a little haddock,” says Ron St. Pierre, manager of processor-optimization solutions at High Liner. “They’re made from stainless steel and with minor maintenance, they just last and last.”

Ross’ slicers offer flexibility on the size of portions the company requires, and the fillet cuts are straight and clean, St. Pierre says. “Fish reacts differently than other proteins, so when you cut a fish block, unless the cut is straight and clean the piece will crack on the fillet line. Sure, there are other, newer machines on the market using different technology, but the outcome is the same.”

St. Pierre recommends looking at belt width before purchasing a machine. “A wider belt means more portions across and more poundage that can be produced,” he says. “Obviously, all other belts on the production line would have to be able to accommodate the wider belt as well.”

Click here to read the rest of the story on slicers and portioners. Written by SeaFood Business Contributing Editor Lauren Kramer, the story appeared in the December issue of SeaFood Business magazine.

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