Fish processing plant
Technical description:
The processing plant enables complete simulation of real fish products production using standard and special equipment like combi oven, smoker chamber, skinning machine, bone cutter, baader, etc.
Legislation and government control:
The fish processing plant meets the requirements of Czech and European legislation on food operations. It is an approved facility for killing, cooking, and processing fish, production of caviar and fish products, packaging, and freezing operation with the registration number CZ 31870098. Regular inspection by the State Veterinary Administration takes place every 2 months. The European Certificate of Compliance with Regulations (EC) 852/2004 and 883/2004 of the European Parliament and the Council was issued on 14.06.2018.
Space division:
The processing plant is divided into 3 basic rooms (dirty operation, clean operation and kitchen), 3 indoor and 1 outdoor storage, a separated men’s and women’s cloakroom, and outdoor space with a cooling device and freezer. Outdoor tanks for short-term storage of live fish are located before entering the dirty operation space.
Equipment:
A fridge with a volume of 11m3, freezer with a volume of 1.3m3, shock freezer, skinning machine, bone cutter (used mainly for carp), baader, mixer for mixtures and dishes (volume of 20l), industrial meat grinder, combi oven (capacity 11 x 1/1), dishwasher, induction hobs, fryers, cutter, smokery, electric fish stunner, etc. Stainless steel tables for handling fish.
Temperature monitoring:
Online
Standard operation:
Practical training in fish processing for students and the public, testing of new recipes, innovation of fish products and technological processes, production for own fish store, production of promotional videos focusing on fish processing, gastronomy, and quality control of fish meat, testing the meat yield of individual fish species.
