M705 Instruction Manual

M705

Múlavegi 18 - 625 Ólafsfjörður Baldursnes 2 - 603 Akureyri Tel: 466 2635 // gsm: 864 2635 or 863 2635 www.velfag.com First edition – 2022

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Contents 1 General information ........................................................................................................... 5 1.1 Unloading the transport container .................................................................................................. 5 1.2 Transport ........................................................................................................................................ 6 1.3 Installation and connection ............................................................................................................. 7 1.4 Numbers and values ........................................................................................................................ 8 1.5 Technical specification..................................................................................................................... 9 1.5 Diagram ........................................................................................................................................ 11

2 Safety ................................................................................................................................... 12 2.1 Safety matters ............................................................................................................................... 13

Personal protective equipment: ............................................................................................................................. 14

3 Instructions for use ........................................................................................................... 15 3.1 Login and language ........................................................................................................................ 15 3.2 Start-up and shutdown ................................................................................................................. 16 3.3 Calibration .................................................................................................................................... 17 3.4 Manual Calibration ........................................................................................................................ 18

Step 1 – Laser .......................................................................................................................................................... 18 Step 2 – Saddle ........................................................................................................................................................ 18 Step 3 – Back knives ................................................................................................................................................ 18 Step 4 – Separation knives ...................................................................................................................................... 18

3.5 Operating method ......................................................................................................................... 19 3.6 Drive and manual control .............................................................................................................. 20

4 Filleting knives ................................................................................................................... 21 4.1 Back and belly knives .................................................................................................................... 21

Manual settings for belly knives .............................................................................................................................. 21 Manual settings for back knives .............................................................................................................................. 21

4.2 Manual settings for separating knives ........................................................................................... 22

Depth of separating knives ...................................................................................................................................... 22 Spacing between separating knives ........................................................................................................................ 23 Spring tension on separating knives ........................................................................................................................ 23

4.3 Replacing the separating knives .................................................................................................... 24 4.4 Replacing back and belly knives..................................................................................................... 25

5 Scraping knives .................................................................................................................. 27 5.1 Calibrating scraping knives ............................................................................................................ 27

6 Guide plates ....................................................................................................................... 28 6.1 Calibrating height of upper guide plates ........................................................................................ 28

Front side:................................................................................................................................................................ 28 Back side: ................................................................................................................................................................. 28

6.2 Calibrating space between upper guide plates ............................................................................... 29 6.3 Calibrating suspension type upper guides ...................................................................................... 30 3

7 HMI settings ....................................................................................................................... 31 7.1 Fish measurement and timing ....................................................................................................... 32 7.2 Back knives HMI settings ............................................................................................................... 33

Back knives parameters explained: ......................................................................................................................... 34

7.3 Separation knives HMI settings ..................................................................................................... 35 7.4 Guides HMI and manual settings ................................................................................................... 36

Tail guides ................................................................................................................................................................ 38

7.5 Automatic lubrication and other settings....................................................................................... 40

8 Maintenance and cleaning .............................................................................................. 42 8.1 General maintenance .................................................................................................................... 42 8.2 Manual lubrication ........................................................................................................................ 43 8.3 Sanitation and cleaning ................................................................................................................. 44 8.4 Guards opened/removed for cleaning ........................................................................................... 45 8.5 Fillet conveyors ............................................................................................................................. 46

Placement of fillet conveyors ................................................................................................................................. 46

9 Equipment list .................................................................................................................... 47 10 Filleting flaws and troubleshooting ............................................................................. 48

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1 General information 1.1 Unloading the transport container

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1.2 Transport

6

1.3 Installation and connection

7

1.4 Numbers and values

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1.5 Technical specification Machine use: The machine is designed for filleting headed and gutted whitefish, without collarbones, of the following types and sizes:

Species of fish: Cod, haddock, pollock, saithe, ling, tusk and similar whitefish.

Size range for fillet processing: Whitefish measuring 25 - 95 cm including the head and tail.

Examples of incorrect operation: Do not fillet other types of fish or other sizes than specified above.

Do not fillet fish in the machine, which has not been previously beheaded and gutted.

Throughput: 5-45 fish per / min.

Free-flow speed control when the machine is running. The speed is increased by pushing the “UP” arrow in the HMI (5). The speed is decreased by pushing the “DOWN” arrow in the HMI (5) Speed setting locks when the button is released.

Size and weight of machine: Length: 3610 mm (4000 mm / with M800 sinning machine) Width with work platform: 1721 mm Height: 1817 mm.

Weight: 1750 kg

Power consumption: Maximum power requirement: 3,7 kW Voltage: 400V Current requirement: 32A

Water consumption: 20 L / min Water pressure: 3 bar.

Water connection 3/4"

Air consumption: 10 L / min Air pressure: Minimum 7 bar.

Air connection 10mm 9

Additional equipment: Channel between filleting machine and skinning machine.

M800 skinning machine / M822 skinning machine M505 heading machine / M521 heading machine.

Site of operation: The machine is designed for use indoors in fish processing plants and ships that comply with all the requirements of the relevant authorities.

The machine must stand on a flat floor, which can carry the weight of the machine and fastened according to the manufacturer's instructions.

HMI – Touch panel The Human interface for the machine is built on Vélfag’s M-line framework that is included in all our PLC controlled machines. It includes: - User parameters for each user.

- Special parameters stored for different fish species.

- RF-ID log in.

- User management.

- Language selector - Possible to change HMI language texts.

- Runtime page - For monitoring and controlling the machine.

- Settings page - For adjusting parameters that affect the behavior of the machine.

- Calibration page - For “homing” the laser and servomotors to the desired position.

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1.5 Diagram

5 2

16

15

17

20 4

6

7

8

9

10 3 12

14 21 11 19

18 1 Figure 1.1

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1. Main switch

12. Infeed Conveyor

2. Emergency stop

13. Saddle

3. Emergency stop

14. Infeed area

4. Emergency bar

15. Filleting area (inside machine)

5. HMI touch panel

16. Scraping area

6. Start button

17. Water valve

7. Stop button

18. Working platform

8. Reset button 9. Manual button 10. Mode button

19. Light curtain 20. Outfeed conveyors 21. Working platform height adjustment

11. Infeed conveyor - Start/stop button

Always use safety gloves when working on the machine

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2 Safety The machine should be placed in an area where it can be ensured that unauthorized persons do not have access to it.

Carefully read this instruction manual before starting the machine and using it. Follow safety instructions.

ONLY SPECIALLY TRAINED PERSONNEL SHOULD USE THE MACHINE, AND THEY MUST HAVE ATTENDED A COURSE HELD BY VELFAG EHF. ON THE USE, MAINTENANCE AND SETTINGS FOR M700 MACHINES! It is forbidden to remove or change the manufacturer's safety equipment on the machine. Such actions will create hazards for the people working in and around the machine and invalidate the CE marking of the machine and its warranty conditions from the manufacturer.

IMPORTANT INFORMATION FOR OPERATORS OF THE MACHINE The key (see T5 in equipment list page) to open the machine's safety guards should be supervised by and the responsibility of an employee who has completed training in the use of the filleting machine. Keep the key in a secure place where it cannot be found by unauthorized persons.

Before using the machine one must:

1. Close all machine guards and covers.

2. Test the safety equipment; Emergency stop buttons should stop the machine: a) Emergency stop buttons (2) are located at the front of the machine by the infeed area (14) and on either side at the back by the scraping area (16) b) Emergency stop button (3) is located on the HMI touch panel (5) c) Emergency stop bar (4) is located above the infeed area (14) During an emergency stop, the power supply to the machine will shut off, the machine stops and the circuit breaker in the fuse box will disconnect.

3. Cancelling an emergency stop command and restarting the machine: a) If an emergency stop button on the machine (2 or 3) has been used, it needs to be turned clockwise, so that it returns to its original position before the Reset button is pressed (8). b) Press the Reset button (8) on the HMI or press “Reset” in the HMI operating system. c) After the reset, you can restart the machine by pressing the “Start” button (6) on the HMI.

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Emergency wheel:

The M705 machine’s saddle drive can be moved under manual power if the electricity is out or if the saddle drive won’t move for other reasons.

The machine is disconnected using the emergency stop.

The wheel is turned clockwise / anti-clockwise to reverse / go forward (figure 2.1).

Figure 2.1

The user must calibrate the machine (see chapter 3.3) after the saddle has been moved using the emergency wheel

2.1 Safety matters DANGER! It is forbidden to open the machines safety guards or work on the machine whilst the safety guards are open, unless the machine has first been stopped using the emergency button/bar and all the machines power disconnected at the circuit breaker in the fuse box.

If it is necessary to move the machine while the safety guards are open, use the emergency wheel (see Figure 2.1).

IMPORTANT INFORMATION FOR OPERATORS OF THE MACHINE: DANGER! ACCIDENT HAZARD DUE TO MOVABLE CUTTER KNIVES, PARTS AND SADDLES. USE CAUTION WHEN PREPARING, ADJUSTING, MAINTAINING AND REPAIRING:

1. The machine should be located where it can be ensured that unauthorized persons do not have access to it.

Ensure that an employee who works on or by the machine can call for help if there is danger from its use or from working by it.

Employees or other people who work on or by the filleting machine, filleting, cleaning, doing repairs, adjustments or other roles connected to the machine or in close proximity, should never work alone.

2. Never put your hands or other body parts into the infeed area (14), filleting area (15), scraper knife area (16) or any other part of the machine that has movable gears or processing equipment, when the machine is running or when the machine has not been disconnected using the emergency stop.

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3. The machine operator must feed the machine by loading the fish onto the movable saddle (13), which conveys the fish into the machine for filleting. Extreme caution should be observed in this work so that hands are not hit by the saddles. Remove hands from fish before it goes into the infeed (14) and filleting areas (15).

4. NOTE! If you need to access the dangerous areas of the machine in order to unclog blockages / remove stuck items, adjust the machine or take care of other maintenance and repairs, then you must, without exception, begin by disconnecting the machine using the emergency stop button to turn off the power to the machine. Use the emergency lever (figure 2.1) to reverse/ run the machine forward during these operations.

Personal protective equipment: When working on or using the machine, operators must use personal protective equipment that has been certified by the relevant regulatory agency. The personal protective equipment must protect the operator to the greatest extent possible from any anticipated and potential hazards relating to the use, adjustment, repair and maintenance of the machine, such as, but without being limited to: • Contact with sharp knives • Blows or crushing resulting from movable machine parts e.g. saddles Foreign bodies that may be ejected from the raw materials during processing Water • Cold • Noise pollution • Slippery floor and other slippery surfaces by or on the machine Example: Waterproof clothing, safety gloves woven with steel fibers, hearing protectors, rubber gloves, rubber sleeves, safety goggles, safety boots.

ATTENTION! Do not wear rings, watches, scarfs or other items that increase the risk of getting entangled or stuck in the machine while it is in use. Do not use work clothing that presents a risk of flapping about and / or gets caught in the moving equipment of the machine.

DANGER! Never put your hands or other body parts into the dangerous areas of the machine to clear it, without stopping the machine first, using the emergency stop!

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3 Instructions for use 3.1 Login and language Users log in to the machine using an RF-ID or entering username and password:

Figure 3.1

To select the type of fish to be filleted in the machine, press the icon of the relevant species. The species selected at any given time is shown in a green box in the bottom left-hand corner of the screen.

B

Figure 3.2

Press the globe in the bottom right-hand corner (A) and select the required language (B): 15

A

3.2 Start-up and shutdown 1.

All guards on the machine must be closed and covered. Make sure that starting the machine will not pose any danger.

2. Testing of safety equipment: See section on safety matters.

The emergency button/bar should normally only be used to stop the machine in an emergency, as stopping the machine in this way causes unnecessary stress on the machine’s electronics.

3. The machine must have a steady flow of water before it is started.

Start the machine by pushing the “Start” button on the HMI and stop it by pushing the “Stop” button.

Pressing the “Start” button will activate all functions that are checked-in in the “settings” menu in the HMI (figure 3.3)

Figure 3.3

4. If you need to adjust the position of the fish on the saddle or if the fish is placed incorrectly in the machine, causing sufficient resistance to cause the saddle drive to stop, the saddle may be reversed out of the filleting area by going into “Manual” mode and holding the “Backward” button on the touchscreen (see page 20).

Reposition the fish and/or remove whatever has caused the saddle conveyor to stop. Press the ‘Reset’ button on the screen frame, push the in-feed apart, lift the measuring device and then reverse the saddle via the manual function, explained above.

5. When stopping the machine, it is best to do so when the saddle is partially inside or just in front of the infeed guides (figure 3.4) This will put minimal strain on the machine when not running.

Figure 3.4

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3.3 Calibration To calibrate the laser, position of the saddles and the lift of the knives, select “Calibration” on the right side of the screen. Press “start”, and the machine will automatically go through the 4 steps of calibration, highlighting each step as they finish

Figure 3.5

It is also possible to do the calibration for the laser, saddles, back- and separation knives, individually in the “Manual Calibration” See step-by-step guide to calibrate the machine manually on the next page

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3.4 Manual Calibration

Figure 3.6

ATTENTION! In order to manually calibrate the machine successfully one must do the aforementioned steps in the right order!

Step 1 – Laser 1. Lift both the back knives and the separation knives up and out of the way of the saddle by pressing “back knives” UP, “Left Separation Knife” UP and “Right Separation Knife” UP! 2. Place the saddle under the laser by pressing “Saddle” Forward or Backward.

3. Press Set to Zero.

Step 2 – Saddle 4. Move saddle from under the laser by pressing Backward until the laser dot no longer is visible on the saddle.

5. Press Home with laser and wait for homing.

6. Check that position of the saddle is “0” after homing Step 3 – Back knives 7. Place saddle under back knives by pressing Forward on “Saddle” (position 540-940mm) 8. Press Home on saddle and wait for homing.

9. Check that knives are 10mm above saddle Step 4 – Separation knives 10. Place saddle under separating knives by pressing Forward on “Saddle” (position 930-1330mm) 11. Press Home on saddle and wait for homing 12. Make sure that both knives touched the saddle when homing and are 20mm above saddle after the homing process.

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3.5 Operating method 1.

Remove a fish, that has been beheaded/gutted in a M505/M521 heading machine or equivalent, from the supply belt. Fish must be without collarbone.

2. The abdominal cavity of the fish must be clean and free of all intestines and shell fragments.

The abdomen should be face-down and the tail should be pointing towards the in-feed when the fish is placed in the slot which the saddles slide along. See figure 3.7 3. When the saddle comes up and moves past the operator, the fish should be held so that the bottom of the abdominal cavity touches the tip of the saddle. The fish may even be pushed slightly against the moving direction of the saddle so it sits correctly and securely before entering the filleting machine. The operator monitors how much pressure is needed by observing the quality of fillets from the machine. See figure 3.8 4. The saddle conveys the fish forward to filleting via the in-feed, filleting and separating areas.

Figure 3.7

Figure 3.8

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3.6 Drive and manual control The most convenient screen to have open while the machine is in operation is the “Run” menu. This screen shows the load on the machine’s motors which are conveying and cutting the fish. There are also buttons to switch on, stop and reset the machine and to increase or decrease its driving speed.

Figure 3.9

The ‘Manual’ menu enables the user to control most of the operations and every motor and actuator of the machine, one at a time.

Figure 3.10

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Vélfag – Fish Processing Machines

4 Filleting knives

T3 T2 T3 T5

Back and bellyknives knives 34.1Filleting

0.3 mm

Manual settings for belly knives 3.1 Back and abdomen knives 1.

The saddle is run manually to a position where it is not in the way for the calibrating plate to be placed between the bellyknives and back knives. The machine is disconnected using the emergency stop, and the Calibrating abdomen appropriate personal protective equipment is used.

1.2. The is disconnected usingcalibrating the emergency appropriate personal equipment T2) isand Tomachine set the alignment of knives, plate (stop, set the vertically in between the protective knives. Note that you need is to used. remove the measuring device and infeed-guides before the calibrating plate is inserted.

3. Loosen the clamp that holds the knives in place (22) (figure 4.1) and push the knives on both sides towards the 2. To set the alignment of knives, calibrating plate (T2) T2 is set vertically in between the knives. plate, ensuring that they are level with the plate ( ).

Note that you need to remove the measuring device and in-feed-plates before the calibrating plate is inserted.

4. Slide a 1 mm feeler gauge between the calibration plate (T2) and the knife on either side. Then the clamp (22) is tightened.

This is done towards to prevent knives from touching 3. Lower knives are calibrated thethe plate, ensuring that theythe are saddle. level with the plate (T2).

5. The pressure on the axles is set on the adjusting nut (23) at a weight of 4–6 kg (T3) (figure 4.1) based on the 4. Knives are removed andThis a 1 mm feeler (T5)back is placed between the calibration plate (T2) and the knife. size and type of fish. applies to gauge both the and belly knives.

Then the stop ring (25) is tightened. This is done to prevent the knives from touching the saddle.

6. Adjust the lever (24) in the middle of the knife axle by loosening the bolts (25).

Manual settings for back knives Calibrating back knives Sameare procedure in steps 2 and 3 but then(T5) a 0.5 mm feeler gaugetheis calibration placed between the calibration plate 1.7. Knives removedasand a 0.5 1, mm feeler gauge is placed between plate (T2) and the knife.

T2 22 ( )the andstop the ring knife(25) on is both sides. Then the clamp ( ) is tightened.

Then tightened.

8. The pressure on the axles is set on the adjusting nut (23) at a weight of 2–4 kg (T3) (figure 4.1) based on the 2. The pressure on of thefish. axles is applies set on the adjusting nut (8) a weight of 2–4 kg (T3) (see Figure 3.1) based size and type This to both the back andatbelly knives. on the size and type of fish. This applies to both the back and abdomen knives.

9. Repeat step 6 for the back knives if needed.

It is useful to keep in mind that when processing smaller fish, the spring is stiffer (4 kg) It is useful to keep in (2 mind than for larger fish kg)!that when processing smaller fish, the spring is stiffer (4 kg) than for larger fish (2 kg)!

8 5

25

6

2–4 kg

Figure 3.1 Adjust the lever (5) in the middle of the knife axle by loosening the bolts (6).

Figure 4.1

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Vélfag – Fish Processing Machines

4.2 Manual settings for separating knives

T3 T4 0.2 mm 13 mm

3.2 Calibrating separating knives Depth of separating knives

6 mm

Before setting the depth of the separating knives make sure that the saddle is not directly below the separating knives!

Calibrating spacing between separating knives The knifes are lowered into the pockets by pressing the ‘Both Separation knives “Down” button in the “Manual” figure 3.10 until the knives arethe approx.

3mm inside thethe separating pocket (usually around -5-7mm shown 1.menu The (machine is )disconnected using emergency stop, and appropriate personal in protective the red boxequipment on figure is4.3used. below). Be careful not to lower the knives too much as this can dull them if they hit the metal pocket.

2.Note Knives are kept shown in the primary position (approx. mmbox inside the 4.2) pocket, Figure 3.5). knives and set the figure the number in the “position” window 3(red for the separation parameters in “Settings-Separation knives” to the same value for the “Down” function (figure 4.3).

3. Knife is adjusted so that there is a 0.2 mm gap between the knife and the pocket, calibrated with nuts (31).

Spring tension on separating knives 1. The machine is disconnected using the emergency stop, and the appropriate personal protective equipment is used.

3mm

2. Hook mount (T4) is attached to the plastic bolt (32).

3. A scale (T3) is used to measure the pressure. The pressure is calibrated on the plastic nut (32) 2–6 kg depending on the size, type and condition of the fish.

Note that it should be set to a lower (2 kg) pressure for bigger fish and a higher (6 kg) pressure for smaller fish.

The calibration of the plastic nut (32) affects the quality of the tails and also whether there are any cartilage balls in the fillets.

4. Calibrate the end stop bolt (33) so it does not encroach on the guide plate.

Figure 4.2

32 33

T4

31

Figure Figure3.2 4.3

22 19

T3

Spacing between separating knives Knife is adjusted so that there is a 0.2 mm gap between the knife and the metal pocket (figure 4.4), adjusted with nut (26, figure 4.5). This needs to be done on both sides!

With smaller fish, it is best for the knives to be lower down in the pocket.

Spring tension on separating knives 1.

The machine is disconnected using the emergency stop, and the appropriate personal protective equipment is used.

2. Pressure connector (T4) is attached to the plastic nut (27).

3. A scale (T3) is used to measure the pressure. The pressure is adjusted on the plastic nut (27) 2–6 kg depending on the size, type and condition of the fish.

Note that it should be set to a lower (2 kg) pressure for bigger fish and a higher (6 kg) pressure for smaller fish.

4. The position of the plastic nut (27) affects the quality of the tails and whether there are any cartilage remains in the fillets.

5. Adjust the stop bolt (28) so the knives do not spring into the guide plate.

Figure 4.5

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Figure 4.4

Vélfag – Fish Processing Machines

4.3 Replacing the separating knives

3.4 Replacing separating knives

13 mm

36 mm

NOTE! Always use safety gloves when working with knives!

NOTE! Always use safety gloves when working with knives!

The right-hand knife axle has reverse turns. Knives with reverse turns are marked with a groove at the end of the axleright-hand and on theknife knifeaxle clamp.

The has reverse turns. Knives with reverse turns are marked with a stripe

at the end the axle and onbe theput knife clamp.

NOTE! Theofmachine must into knife-replacement mode when replacing knives.

Press the “Knife Change” icon

Knife guard removed with a 13mm wrench

Knife guard removed with a 13 mm wrench

Press the knife-change icon

Start by loosening the left-hand knife with a 36mm wrench and a 13mm socket Start by releasing the left-hand knife,

Remove the knife carefully

Remove the knife carefully.

Then loosen the right-hand knife.

Finally, carefully remove both knives

then release the right-hand knife.

Finally, carefully remove both knives.

NOTE! Always use the knife case (T6) when transporting knives!

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vantar icon og fingur hérna

Vélfag – Fish Processing Machines

4.4 Replacing back and belly knives

3.5 Replacing back and abdomen knives

22 mm

36 mm

Dull knives the number oneworking reasonwith for knives! poor filleting performance and fillet flaws!

NOTE! Always are use safety gloves when Make sure to sharpen them regularly, at least once a day during heavy use.

The knife axles have right and reverse turns. Knives with reverse turns are marked with a stripe at the end of the axle and on the knife clamp.

NOTE! Always use safety gloves when working with knives!

NOTE! The machine must be put into knife-replacement mode when replacing knives.

The knife axles have right and reverse turns. Knives with reverse turns are marked with a stripe at the end of the axle and on the knife clamp.

NOTE! The machine must be put into knife-replacement mode when replacing knives.

Cover plates opened with tool T5 on the left side

Fastener pulled out and turned from the axle

Doors opened with key (T5)

Fastener pulled out and turned from the axle

Connectors pulled out of the axle

Connectors placed on the tool tray

Connectors pulled out of the axle

Connectors placed in the tool tray

25 22

Starting with the belly knives.

Spreading plate opened

Knife nut loosened

Knife removed. Good to use water pump pliers on the knife hub for better grip

The whole process repeated for all knives

NOTE! Always use the knife case (T6) when transporting knives!

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Velfag - Fish Processing Velfag - Fish Processing Machines Machines

Scraping knives 55 Scraper knives

5.1 Adjusting scraping knives

13 mm

19 17 mm

24 3 mm 19 mm 5-6 mm

2 mm

4 mm

5.2 5.1 Calibrating Calibrating scraper knives Using manual mode, drive the saddle to its primary position (figure 3.4). scraper plate Start by checking whether the knife holder (29) is parallel with the guide plate (30) and moves freely up and down

Calibrating scraper the side of the guideknives plate. Clamp bolt (31) loosened with 19 mm wrench to change the angle of the knife holder.

Adjust scraping knife so that the nose of the knife is 1 mm above the last tooth of the saddle. The height of the Run the machine that it with is in aits17primary position scraping knife is so adjusted mm wrench (32).(Figure 2.1).

The height of theknives scraping (33) isstart configured to be whether 4 mm above the edge of the When the scraper areplate calibrated, by checking the knife holder (42)scraping follows knife (34) and fixed 5.1)plate (35). Bolt calibrated with 19 mm wrench (31). with boltof(35the ) (figure the slope directing The scraper board must adjusted in/out so the thatlast there gap saddle. between knife of and scraper plate, 4mm at Calibrate scraper knife so be that it is 1 mm above cogisofa the Thethe height thethe scraper knife is cali36 33 the front and 2 mm at the back.

Adjusted with 13mm bolts ( ) under the scraping plate ( ). brated with a 17 mm wrench.

33 lower edge of the holder (38) you can the spring on to thebebolts (37above ), turning ( Now 31 ). Now the calibrate scraper plate (37) ispressure configured 4 mm the the edgenut of on thethe scraper knife (34) and fixed with from 0 clockwise 4–8 rotations, depending on the size and condition of the fish. bolt (33) (Figure 5.3).

The suspension on the scraper board is adjusted with a nut (39) that adjusts a pre-stressed spring. The spring The scraper plate must be adjusted in/ out so that there is 4 mm at the front and 3 mm at the back (Figure 5.1). length should be 14–18 mm long, depending on the condition of the fish (14mm for stiff fish and 18mm for soft Now you can calibrate the spring pressure on the bolts (32) so that from 0 (the nut on the lower edge of the holder 3 mm fish??). approx.of 45the mm (39) is turned 4-8 clockwise circles; depending on the size condition fish. 38–45 mm (38 mm for large Opening and in pressure on the scraping board is adjusted withand a nut (40), spring length fish, 45 mm for small).

Then the spring pressure on the scraper plate is calibrated with nut (40) so that it is pre-stressed and is approx.

18 mm in length, depending on the condition of the fish (Figure 5.2).

40 Pressure of the scraper plate is calibrated with nut (41) spring length approx. 45 mm (depending on the state of fish) 39 (Figure 5.2).

35 14-18mm

Figure 5.2

approx. 18 mm

40

36

5–6 mm

4mm 34

5mm 38-45mm 33

32

37

36

Note, make sure there is tension on the spring 4 mm

34 31

32

38

36

30

31

29

37

35

39 42

4mm

34 33

4 mm Figure 2mm 5.3 37 AdjustFigure space5.1to 27 Figure 5.1 20

19

Set the gap to..

2 mm

34

Velfag - Fish Processing Machines

Guide plates 76 Guide plates

6.1 Adjusting height of upper 7.1 Calibration of upper guide plates guide plates

13 mm

17 mm 5-6 mm

3 mm

Front side: Saddle is manually driven under the front part of the upper guide plates. (figure 6.1) Upper guide plate height is Calibration of guide plates adjusted with a 13 mm wrench on bolt (41) until it is 3 mm above the teeth of the saddle (figure 6.1).

Saddle is driven under the front part of the upper guide plates. (Figure 7.2) Upper guide plate height calibrated with the 13 mm wrench on bolt (45) (Figure 7.0)41until it is 3 mm above the upper cog of the saddle (Figure 7.2).

Saddle is driven under the rear upper guide plate (Figure 7.3) and a gap calibrated on bolt (46) with the 17 mm wrench at 5 mm above the saddle cog (Figure 7.3)

Adjust space to 3mm

45 46

Figure 7.0

Figure 7.1 Figure 6.1

Back side: Adjust space 3 mm Saddle is driven under the rear upper guide plate (figure 6.2) and a gap calibrated ontobolt (42) with a 17 mm wrench at 5 mm above the saddle teeth (figure 6.2).

42

Lower guide plate 2 mm below the saddle piece Figure 7.2 Adjust space to 5mm

Adjust space to 5 mm

Figure 6.2

Figure 7.3 28 22

Velfag - Fish Processing Machines

6.2 Adjusting space between upper guide 7.2 Calibration of upper plates

13 mm

1.5 mm

3 mm

5 mm

6 mm

guide plates

Adjust the gap between the back knife and the upper guide plate to » 0,2-0,5mm (plate turned to or from the knife). Make sure that the gap does not exceed 1 mm otherwise the fish tails will be flawed (figure 6.3).

Gap betweenofthe upper guideplates plate shall be set 5-6 mm in front of the covers of the separating knife and 10-14 mm Calibration upper guide behind the separating knife (figure 6.4) Adjust the gap between the knife and the upper guide plate to 1.5 mm (plate turned to or from the knife).

Make sure that the gap does exceed 2 mm otherwise the fish tails will be flawed (Figure 7.4).

Spacenot 0,2-0,5mm Gap between the upper guide plate shall be set 5-6 mm in front of the copper sheath of the separating knife and 10-14 mm behind the separating knife (Figure 7.5) Knife and plate always parallel!

Knife and plate are always parallel!

1.5 mm

Figure 6.3

Upper guides turned upside down for easy adjustments Figure 7.4 Space 5-6mm

Space 10-14mm

10–14 mm

5–6 mm Figure 7.5 Front

Back Figure 6.4

PLEASE NOTE! It is important that the sheath always covers the separating knives.

NOTE! The separating knife covers must always cover the separating knives (space between the covers less than the knives themselves).

29 23

Vélfag – Fish Processing Machines

6.3 Adjusting suspension type upper guides

10.2 Calibrating suspension mode for upper guide plates

5–6 mm 5-6mm

Do not remove the bolts – Just loosen the Figure 10.7 spring nuts (figure ??) to remove the plates Do not remove the bolts – just loosen the spring nuts (Figure 10.10) to remove plates!

Pressure on plates is set at 2-4 kg Figure 10.8 Pre-stress is set at 2–4 kg.

Gap between plate and back knives should be 1 mm.

Spring nuts Figure 10.9 Pressure on plates set at 2-4 kg Here you can set the gap between the separating knife sheaths and also increase the distance between the plate and the back knives.

Spring nuts

30 38

Figure 10.10

7 HMI settings In order to manage the numerous elements of the M705 (motors, electric components and pneumatic systems), the user can enter the “Settings” menu and “check in” or “check out” (figure 7.1) each of the motors individually and run them individually or together. This makes it easier for the user to troubleshoot and better understand the machine.

Figure 7.1

To adjust the speed of each motor in the machine, select ‘Motors’ in the ‘Settings’ menu and adjust the speed (mm/s) of the motors. Higher mm/s = greater speed

Figure 7.2

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

31

7.1 Fish measurement and timing M705 measures each fish with a laser located above the infeed area (figure 7.3) and adjusts the cutting path of the knives with an accuracy of 0.05 mm before the fish is cut.

Figure 7.3

If you press “Other” in the settings menu (figure 7.4) you can see that the machine has preset parameters for maximum and minimum fish height (1) and measures these values when the saddle/fish is traveling under the laser.

The user can change these parameters to better suit their production and size of fish.

The user can also lengthen or shorten the measuring distance by adapting the “fish Detection” parameters (2)

1

2

Figure 7.4

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

32

7.2 Back knives HMI settings When adjusting the lift and timing of the back knives in the M705, the user must go into "Settings" and there into "Back knives". There you can change how high the knives lift from the saddle and when they start the lift with respect to the saddle location.

Figure 7.5

These settings above show the cutting line of the back knives. To adjust the values, simply press the value to be adjusted and a keypad appears. Type in the new value and press ‘Enter’.

All measurements are in mm.

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

The M705 has a mechanical measuring device (43) that works as a fail-safe if the laser measurement is faulty.

It ensures that the machine performs a knife lift even if the laser does not measure an incoming fish. This safety lift is adjustable by changing the value "Manual lift". It is recommended to set the “Manual lift” higher (15-20mm) rather than lower so that the knives will lift high enough for different fish sizes. The “Manual lift” is also the height that the back knives will lift each and every time if the “Fish Measurement” is turned off.

The measuring device is also pivotal in steering the fish into the back knives. It is important that the measuring device is centered above the saddles and the fin blinks are aligned in between the back knives.

The measuring device height is fixed 95-100mm (depending on fish size) above the bottom of the saddle and is set on the bolt (44).

43

95 mm

44 Figure 7.6

33

Back knives parameters explained:

Figure 7.7

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

34

7.3 Separation knives HMI settings When adjusting the lift and timing of the separation knives in the M705, the user must go into "Settings" and there into "Separation knives". There you can change how high the knives lift from the saddle and when they start the lift with respect to the saddle location.

Figure 7.8

These settings above show the cutting line of the separation knives. To adjust the values, simply press the value to be adjusted and a keypad appears. Type in the new value and press ‘Enter’.

All measurements are in mm.

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

35

7.4 Guides HMI and manual settings To adjust the various guides that hold the fish as it goes through the machine, select “Settings” on the screen and then “Guides”.

The values in the “Guides” menu show how much pressure (bar) is in on the guide plates. The pressure is variable depending on the size of fish. The machine measures the fish size by laser and calculates how much pressure is needed, depending on the given parameters (figure 7.9).

To adjust these values, press the relevant value to call up a keyboard, enter the new value and press ‘Enter’.

Figure 7.9

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

45

Figure 7.10

Gap between the outer and inner infeed guides can be adjusted with the nuts (45) 36

Vélfag - Fiskvinnsluvélar

13 mm

10.3 Ísetning

Til þess að breyta hinum ýmsu stýringum sem halda við fiskinn á meðan hann flyst í If the infeed uneven or„Stillingar“ misaligned,hnappinn their position can be by loosening the bolts on the toothed gegnum vélinaguides er þrýstare á hanppinn á skjánum ogchanged svo á hnappinn „Innstýringar“. segment (46), placing the guides in the correct position and then retightening. With this method you can adjust both the inner and outer guides.

Gildin í valmyndinni „Innstýringar“ sýna hversu mikill þrýstingur (bör) er á klöppunum.

Til aðbreyta þessum gildum þarf að þrýsta á viðkomandi gildi, talnaborðið opnast, slá inn nýtt gildi og þrýsta á „Enter“.

0,0 3,5

0,0

46

2,0

2,0

1,0

0,0

0,0

2,0

5,5

1,0

4,0

Notandi

2

Mynd 10.11

1

47 Figure 7.11

It is important that the guides are centered and steer the fish straight in between the filleting knives. The inner guides must cover the knives so that the tail of the fish enters the machine correctly.

Mynd 10.12 Bil á milli innstýringaklappa 37 stillt á rónum ( 47 ).

39

Vélfag - Fiskvinnsluvélar Vélfag - Fiskvinnsluvélar

13 mm

Ísetning 10.310.3 Ísetning

8 mm

guides make sure that thestýringum tail steered between theflyst belly Tilbreyta þess að breyta hinum ýmsu sem halda áhann meðan hann flyst and í that the height of the tail Til þess aðTail hinum ýmsu stýringum semis halda viðcorrectly fiskinnviðáinfiskinn meðan í knives going into theáknives the right„Stillingar“ level. gegnum vélina erhanppinn þrýstis áathanppinn á skjánum svo á hnappinn „Innstýringar“. gegnum vélina er þrýst „Stillingar“ hnappinnhnappinn á skjánum og svo á og hnappinn „Innstýringar“.

The tail guides (47) must cover (be closer together than) the belly knives (figure 7.12), meaning that the gap Gildin í valmyndinni „Innstýringar“ sýna hversu mikill er á klöppunum.

Gildin í valmyndinni „Innstýringar“ sýna hversu mikill þrýstingur (bör)knives. er á(bör) klöppunum. between the two guides is narrower than that of theþrýstingur belly Til aðbreyta þessumþarf gildum þarf að þrýsta á viðkomandi gildi, talnaborðið opnast, slá gildi inn nýtt gildi og þrýsta Til aðbreyta þessum gildum að þrýsta á viðkomandi gildi, talnaborðið opnast, slá inn nýtt og þrýsta á „Enter“. á „Enter“.

0,0

0,0

0,0

0,0

3,5

3,5

2,0

2,0

2,0

2,0

1,0

1,0

0,0

0,0

0,0

2,0

5,5

5,5

1,0

4,0

4,0

0,0 2,0 1,0

47

Figure 7.12 Notandi

Notandi

The space and position of the tail guides is adjusted with the clamp rings (48) on both left and right side. It is best to adjust the spacing of the tail guides with a saddle in between them, so that there is always enough room for the saddles to pass through. The height of the guides is adjusted by loosening the nuts (49) and turning the axle (50).

2 Mynd 10.11 2 The lower nut (49) has revers threads.Mynd 10.11

1

47

1

47

49 50

48

Figure 7.13 Mynd 10.12 Mynd 10.12

Note! You must adjust Bil both guides the same so that theáfish is guided straight into the machine á milli innstýringaklappa stillt Bil á milli innstýringaklappa stillt á rónum ( rónum 47 ). ( 47 ).

38 39

39

Vélfag - Fiskvinnsluvélar

13 mm

10.3 Ísetning

You hinum must adjust both guides same so thatáthe fishhann is guided Til þessNote! að breyta ýmsu stýringum semthe halda við fiskinn meðan flyst í straight into the machine gegnum vélina er þrýst á hanppinn „Stillingar“ hnappinn á skjánum og svo á hnappinn „Innstýringar“.

Gildin í valmyndinni „Innstýringar“ sýna hversu mikill þrýstingur (bör) er á klöppunum.

Til aðbreyta þessum gildum þarf að þrýsta á viðkomandi gildi, talnaborðið opnast, slá inn nýtt gildi og þrýsta á „Enter“.

0,0

0,0

3,5

2,0

2,0

1,0

0,0

0,0

2,0

5,5

1,0

4,0

Figure 7.14 Notandi

The guide plates (47) can be moved closer and further from the knives on the bolts (51). The gap should be less than 1mm but enough so the knives can move freely in and out.

2

Mynd 10.11

1

47

47

51 Figure 7.15

Mynd 10.12

Note! You must adjust both guides the same so that the fish is guided straight into the machine Bil á milli innstýringaklappa stillt á rónum ( 47 ).

39 39

Vélfag - Fiskvinnsluvélar

7.5 Automatic lubrication and other settings

T5

11.2 Smurning Smyrja skal með viðurkenndri samþykkt er af Vélfagi ehf.

The M705 hasvélina an automatic lubrication feiti pumpsem located in the aft cabin on the left side of the machine (figure 7.16).

Passa þarf að hraðsnúningsöxlahús séu fyllt af feiti þangað til smurning kemurthat út, smurrýmið The pump lubricates most of the machine but there are still some lubrication nipples must be lubricated er örugglega fullt og allt vatn á bak og burt. manually. They will be accounted for later in the manual.

Notandinn getur forritað sjálfvirka smurkerfið með því að fara inn í „Stillingar“ á snertiskjánum og velja „Smurning“. Þar getur notandinn stjórnað tímalengd smurningarinnar í sekúndum og hversu langur tími líður á milli þess sem vélin smyr sig sjálf.

54 52

53

60

55

200 48

Notandi

2

Mynd 11.4 Figure 7.16

1

The pump has a grease inlet (52) that is used to fill the reservoir manually. Make sure that the grease level in the Ef smurdæla verður óvirk, þá er hægt að handsmyrja inn á vélina með því að reservoir does not go below the “Min” line (53). opna fyrir lokann ( 52 ) og handdæla inn á smurkopp ( 51 ).

If the lubrication pump breaks down or does not work for some reason, the M705 machine can be lubricated manually by opening the valve (54) and manually pumping into the lubrication nipple (55).

The machine must be lubricated with appropriate grease approved Vélfag.

Inntakby smurdælu Make sure that all quick-rotation axle housing is filled with grease until the lubrication comes out, the 52 lubrication space is definitely full and all water or grime has been pushed out.

See instructions for Manual lubrication in chapter 8.2

Mynd 11.5 Opnið dyr með T5 áhaldi

40 42

51

The automatic lubrication pump can be managed in the HMI. One can change the lubrication intervals by changing the values in the red box (figure 7.17)

Figure 7.17

Note! Remember to press “SAVE” in the bottom lefthand corner of the screen, after you change the parameters, to make the changes permanent!

41

Vélfag – Fish Processing Machines

11 Maintenance 8 Maintenance and cleaning 8.1 General 11.1 Generalmaintenance maintenance

17 mm

Preventive actions If the machine is unused for some time, e.g. a week or longer, remove the scraping knives from the machine.

Preventive actions Take the knives with the attached holder. do this, follow the simple steps below.

Vélfag –or Fish Processing Machines If the machine isout unused for some time, e.g. aToweek longer, remove the scraper knives from the machine.

Whenthe finished, the knives in their holder. place atTothe workshop.

Take knives put out with the attached do Marín this, simply loosen the bolt (48) (Figure 11.1) and pull the bolt (49) (Figure 11.2) out. Put the knives in their place at the Marín workshop.

11 Maintenance

NOTE! Spray the machine57 with certified food protection machine oil, preferably twice a month and also 17 mm every time the ship docks or if processing stops for any length of time.

11.1 General maintenance

50 49 56 Preventive actions If the machine is unused for some time, e.g. a week or longer, remove the scraper knives from the machine.

Take the knives out with the attached holder. To doRemove this, simply loosen the bolt (48) (Figure 11.1) scraping and pull the bolt Remove knife bolt (57) Loosen bolt (56) with hex key and (49) (Figure 11.2) out.

Put the knives in their place at the Marín workshop. then loosen bolt (57) with 32mm wrench NOTE! Spray the machine with certified food protection machine oil, preferably twice a month and also every time Figure the ship docks or if processing stopsFigure for any11.2 length of time.

11.1 Figure 11.3

Bolt loosened with 17 mm with wrench Bolt removed knife removed NOTE! Spray the machine certified food protection machine oil, preferably Scraper twice a month and also every time the ship docks or if processing stops for any length of time.

50 49 Spray the machine with machine protection oil, preferably twice a month and every time the ship docks or if Tempering table for forshorter stainless steel bolts in Newton (Nm) (use the centre processing stops or longer periods.

This maymeters be water-miscible oil from Olís,column) Finlube from Kemi, or similar. Although the machine is made from corrosion-free materials, the oil sinks into joints and into the surface M6 9.3 13.0 15.0 of the material and makes it easier to clean the machine and prevents fish oils and bacteria from getting into the M8 23.0 32.0 37.0 machine assembly.

M 10 46.0 65.0 74.0 Figure 11.1 Figure 11.2 Figure 11.3 M 12 80.0 110.0 130.0 Bolt loosened with 17 mm wrench Bolt removed Scraper knife removed M 16 210.0 290.0 330.0 Tightening table for stainless steel bolts in Newton meters (Nm) (use the centre column) Tempering table for stainless steel bolts in Newton meters (Nm) (use the centre column) M6

9.3

13.0

15.0

M8

23.0

32.0

37.0

M 10

46.0

65.0

74.0

M 12

80.0

110.0

130.0

M 16

210.0

290.0

330.0

42

8.2 Manual lubrication Several lubrication nipples are located in various places on the machine (figure 8.1), that must be manually lubricated at least once per week. To lubricate, the machine must be stopped by pressing the emergency stop button. Use appropriate personal protective equipment.

Number of lubrication nipples: 1 on each side

Number of lubrication nipples: 1

Number of lubrication nipples: 4

Figure 8.1

Number of lubrication nipples: 1 on each side

Number of lubrication nipples: 2 on each side

43

Number of lubrication nipples: 4 (on each corner)

12 Cleaning and work facilities 8.3 Sanitation 12.1 Hygieneand andcleaning cleaning Use only cleaning materials that have been certified for use in food processing. in materials doors: Cleanthat with Corian UseCorian onlymaterials cleaning have cleaner. been certified for use in food processing.

Plastic material: Clean with a mild soap and high-pressure spray.

Stainless steel: Clean with a mild soap and high-pressure spray.

Corian materials in doors: Clean with Corian cleaner.

Plastic material: Clean with a mild soap and high-pressure spray.

NOTE! Dosteel: not use strong soaps containing soda or other corrosive Stainless Clean with a mild soap caustic and high-pressure spray. chemicals.

High-pressure wash: Do not spray the screen / screen frame, laser housing or power cables with the

NOTE! not use strong soaps containing caustic soda or other corrosive chemicals. high-Do pressure spray.

High-pressure wash: Do not spray the screen / screen frame, laser housing or power cables with the pressure spray.

For prolonged processing stops Spray the machine with machine protection oil, preferably twice a month and every time the ship docks or if processing stops for shorter or longer periods. This may be water-miscible oil from Olís, Finlube from Kemi, or Although interruption the machine is made from corrosion-free materials, the oil sinks into joints and into the surface Forsimilar. processing of the material and makes it easier to clean the machine and prevents fish oils and bacteria from getting into the Spray the machine with machine protection oil, preferably twice a month and also every time the ship doc machine assembly.

processing stops for shorter or longer periods. This may be water-miscible oil from Olís, Finlube from Kemi, or Cleaningthe beltmachine housings is made from corrosion-free materials, the oil sinks into joints and into the surface Although Clean the beltmakes housings and grease with food-certified, water-miscible oil cleaners. material and it easier to clean the machine and prevents fish oils and bacteria from getting into the m assembly.

Do not spray with high-pressure water inside the belt housing!

Cleaning belt housings Clean the belt housings and grease with food-certified, water-miscible oil cleaners.

44

Vélfag – Fish Processing Machines

8.4 Guards opened/removed for cleaning

12.2 Guards removed before cleaning

1.

2. Press “Manual” button

Infeed belt in primary position

User User

Supply belt in primary position

6

Press ‘Manual control’

15

3. Press “UP” for Infeed

User User

4. Infeed belt open

Press ‘Up’ for supply belt

Supply belt open

5. Guard opened and detached

6. Saddle area open and ready for cleaning

DANGER! ItGuard is forbidden the machine’s safety guardsSaddle or work onopen the machine whilst the safety area and ready for cleaning opened to andopen unattached guards are open, unless the machine has first been stopped using the emergency button/bar and all power to the machine has been disconnected at the circuit breaker in the fuse box.

DANGER! It is forbidden to open the machine’s safety guards or work on the machine whilst the safety guards are open, unless the machine has first been stopped using the emergency button/bar and all power to the machine has been disconnected at the circuit breaker in the fuse box.

45 45

Vélfag – Fish Processing Machines Vélfag – Fish Processing Machines

Vélfag – Fish Processing Machines

98.5 conveyors Fillet conveyors 9 Fillet Fillet conveyors 99.1 Fillet conveyors Placement 9.1 Placementofoffillet filletconveyors conveyors Placement of fillet conveyors

9.1 Placement of fillet conveyors

Removing Removingfillet filletconveyors: conveyors for cleaning: Removing fillet conveyors: Removing fillet conveyors:

1. Fillet conveyor frame 1.1.detached Fillet frame Fillet conveyor conveyor frame upwards detached detached upwards upwards 1. Fillet conveyor frame Attaching fillet conveyors: detached upwards Attaching fillet conveyors: Attaching fillet conveyors:

2. Slide frame along 2.2.Slide Slideframe frameforwards along

3. Removing fillet conveyor frame: 3. Remove fillet conveyor 3. Removing fillet conveyor frame:

2. Slide frame along 3. Removing fillet conveyor frame: Same procedure for both sides!

Attaching fillet conveyors:

4. Same steps in reverse order Figure to reattach the fillet conveyor frame 8.2

4. Same steps in reverse order to reattach the fillet conveyor frame Same steps in reverse order to reattach fillet conveyor belts 35 4. Same steps in reverse order to reattach the fillet conveyor frame 35 46 35

9 Equipment list

47

T2

Tool 2 Calibrating plate

T3

Tool 3 Scale

T4

Tool 4 Pressure connector

T5

Tool 5 Door key

T6

Tool 6 Knife case

10 Filleting flaws and troubleshooting Í lagi - engir gallar

Fillet and frame OK

48

1

1 A

A Back fins attached to fillet • Improper manual infeed (fish not placed correctly on saddle (figure 3.8 page 19) • Incorrect adjustment of infeed guides (figure 7.10 page 36).

• Measuring device (figure 7.6 Page 33) not centered correctly

B

B

Part of tail still attached to fillet • Improper manual infeed (fish not placed correctly on saddle (figure 3.8 page 19) • Infeed guides not covering back knives (figure 7.11 page 37) • Guide plate covers not covering separation knives properly (frame ?? page ??)

49

2

A

Bone in belly • Improper manual infeed (fish not placed correctly on saddle (figure 3.8 page 19) • Clearance of separation knives set too narrow (figure 4.4 page 23)

B

Hole in belly • Improper manual infeed (fish not placed correctly on saddle (figure 3.8 page 19) • Clearance of separation knives set too wide (figure 4.4 page 23) • Fish not gutted properly and guts restricting saddle from reaching the bottom of the belly.

50

3

3 A

A Top half of tail cut off fillet • Clearance between back knives and bone guide too wide (figure 6.3 page 29) • Inner infeed guides not covering back knives (figure 7.1 page 37)

B

B

Part of tail cut off fillet • Guide plate covers not covering separation knives properly (frame 6.4 page 29) • Spring tension on bone plates too low (page 30) • Spring tension on separation knives too low (figure 4.5 page 23)

51

B

Bottom part of tail cut off fillet • Improper manual infeed (fish not placed correctly on saddle (figure 3.8 page 19) • Inner infeed guides not covering back knives (figure 7.11 page 37)

4

A

Cartilage remains • Spring tension on separation knives too high (frame 4.5 page 23) • Incorrect type of separation knives used (Use part no: 7005001760) • stop bolt (28) not properly configured (figure 4.5 page 23) • Separation knives sharpened too aggressively on the outside.

52

5 5 A A Belly bones in fillet • Back knives lifting too low (figure 7.5 page 33) • Fish is moving on the saddle during filleting (figure 3.8 page 19) • Scraping knives need sharpening or might be set too high (figure 5.1 page 27)

B B

Black membrane or grey spots on belly flaps • Adjust scraping knives (figure 5.1 page 27)

53

Black membrane or grey spots on belly flaps • Adjust scraping knives (figure 5.1 page 27

Coarse or torn loin part of fillet • Back knives lifting too high - tearing instead of cutting (figure 7.5 page 33)

54

Too much flesh under spinal column • Tail guide set too high for the size of fish being processed (figure 7.13 page 38) • Tail guide air pressure too high (figure 7.9 page 36)

Coarse or torn loin part of fillet • Clearance between back knives and upper bone guide too wide (figure 6.3 page 29)

55

Too much flesh on top of spinal column • Back knives too high in their “READY” position (figure 7.5 page 33)

56