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Caviar shops

Coastal caviar shop 2 t/day

Coastal caviar shop with the possibility of processing two tons of caviar per day.
Main Features

The figures show a coastal caviar shop with the possibility of processing two tons of caviar per day. The mode of operation is two—shift.

The technological chain of the workshop is best viewed together with the second drawing, which shows the plan of the workshop with the positions taken out. So, in our case, the yastyk arrives at the reception desk (pos.1 on the plan), where it is rinsed from blood films, mucus and other pollutants. Subsequently, the caviar should not come into contact with the remains of the fish’s insides. The table itself (pos.1) it is made with sides on four sides and a drain hole for the discharge of dirty water. Washing is best done with salted purified water. After the table (pos.1) the yastyk in the basket gets into the fixing bath (pos.2), where it spends 1-2 minutes at the discretion of the caviar master, depending on the “strength” of the caviar. Next, the buffer table (pos.3) and “punching” (separation of the caviar from the film of the yastyk) of the caviar. The punching is performed by the IS200 caviar separator (pos.7) Capable of “punching” 200 kg of caviar per hour when only one person is working on it. The punctured caviar is drained from the neck of the separator into a plastic basket with a capacity of 25 liters, which is placed on a table (pos.8). Then, bypassing the buffer tables (pos.9), the caviar is sent to the ambassador. «The embassy capacity ” (item 11) with a volume of only 100 liters allows you to make one ambassador in 15 minutes for 25 kg of caviar. The relatively small volume and weight of the container allows it to be tipped “manually”. An easily removable stirrer is installed above the container (item 11), which can be removed when it is necessary to overturn the container and dump the caviar into the basket in front of it. The spent brine passes through the caviar and basket and goes to the stand, from where, in turn, it is discharged by a hose into the sewer. It is worth noting, however, that some caviar masters prefer not to drain the spent brine into the sewer, but to accumulate and use it later for washing containers. Immediately after the salting tank, the caviar centrifuge (pos. 10) squeezes excess moisture out of the caviar very well, without damaging the caviar itself. The final stage — the caviar inspection stage is performed on an “inspection table” (item 13) with a glass top and a backlight from below. All kinds of blood veins or “lopanets” are removed with tweezers “manually”. Caviar is collected in a container of 11 or 22 liters, weighed, sealed with a lid and sent to the refrigerator.

According to the requirements of the SanPiN for caviar production, all elements of the workshop are made of food-grade stainless steel (08X18H10) or corrosion-resistant plastics.


Equipment composition:

  1. Reception desk
  2. Anchorage bath
  3. Buffer table
  4. Wardrobe
  5. Sanitary inspection
  6. Two-section sink
  7. Caviar separator IS200
  8. Container stand
  9. Buffer table
  10. Caviar centrifuge
  11. Removable container with a stirrer and a stand for a drain
  12. Caviar maturation rack
  13. Inspection table
  14. Basket tipping mechanism
  15. Scale stand
  16. Scales (weighing limit 30kg)
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Coastal caviar shop 2 t/day
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