Industrial vacuum fish gutting machine for fast and clean evisceration. Uses negative pressure technology to remove viscera completely with minimal fish damage. Food-grade stainless steel, 30–60 fish/min, ideal for seafood processing factories and preprocessing lines.
In fish processing operations, removal of internal organs (evisceration) is a critical step that directly affects product quality, food safety, and processing efficiency. Traditional manual gutting methods are slow, labor-intensive, and prone to problems such as fish body damage, incomplete viscera removal, and cross-contamination, which significantly increase cleaning workload and operational risk.
The Vacuum Fish Gutting Machine fundamentally changes this situation. By applying negative pressure vacuum technology, the machine enables fast, precise, and hygienic removal of fish viscera, greatly improving efficiency while preserving fish integrity. It has become an essential piece of equipment for seafood processors seeking higher productivity, cleaner processing, and consistent quality.
This machine is widely used in industrial fish processing plants, centralized preprocessing facilities, and modern seafood production lines, supporting both standalone operation and line integration.
Despite being widely used, manual gutting presents several persistent challenges:
Low processing efficiency and heavy labor intensity
High dependence on skilled workers
Inconsistent gutting results between operators
Frequent fish body damage during manual handling
Incomplete removal of viscera and black membrane
Increased risk of contamination and hygiene issues
Higher cleaning workload in downstream processes
As labor costs rise and food safety standards become stricter, manual evisceration is increasingly unable to meet the requirements of modern seafood processing.
The Vacuum Fish Gutting Machine is designed around a negative pressure adsorption principle, offering a non-destructive and highly controlled approach to viscera removal.
The operator holds the fish with one hand and the vacuum suction gun with the other
The fish belly opening is aligned with the suction nozzle
A vacuum generation system activates instantly
The vacuum pump creates a negative pressure of -0.06 to -0.08 MPa
Internal organs are smoothly and completely extracted
Viscera are transported through sealed pipelines into a collection tank
The entire process is contact-minimized and contamination-free, preventing internal residue from polluting the fish body or processing environment.
The entire machine is constructed from 304 food-grade stainless steel, with finely polished surfaces that provide:
Excellent corrosion resistance
Long-term durability in wet environments
Compliance with food safety standards
Easy cleaning and sanitation
This makes the machine particularly suitable for seafood processing facilities with high humidity and strict hygiene requirements.
Fish species vary greatly in size, body structure, and internal organ attachment. The vacuum gutting machine is designed to handle this diversity with ease.
Multiple suction nozzle sizes available
Quick nozzle replacement for different fish sizes
Adjustable suction strength
Adjustable nozzle extension length
Small to medium fish: crucian carp, perch, tilapia
Medium to large fish: sea bass, salmon, trout
Other freshwater and marine species
This flexibility allows processors to handle mixed raw materials without changing equipment.
30–60 fish per minute
Equivalent to 8–10 skilled workers
Stable output without operator fatigue
This significantly increases throughput while reducing labor dependency.
Viscera removal completeness ≥ 99.5%
Minimal residual black membrane or blood
Reduced downstream washing workload
Cleaner abdominal cavity appearance
High cleanliness directly improves product grade and shelf-life potential.
Unlike mechanical scraping or pulling methods:
No tearing of fish flesh
No deformation of fish body
Maintains natural shape and texture
Improves yield and visual quality
This is especially important for premium fresh and frozen fish products.
The vacuum system includes multiple filters to:
Prevent viscera debris from entering the vacuum pump
Extend equipment lifespan
Maintain stable suction performance
Protective guards
Emergency stop button
Ergonomic suction gun design
These features ensure compliance with industrial safety standards.
All food-contact components are quick-release
Convenient for daily cleaning and disinfection
Reduces bacterial growth risk
This supports HACCP, GMP, and export hygiene requirements.
| Item | Specification |
|---|---|
| Machine Name | Vacuum Fish Gutting Machine |
| Gutting Method | Vacuum suction (negative pressure) |
| Vacuum Pressure | -0.06 to -0.08 MPa |
| Processing Capacity | 30–60 fish/min |
| Equivalent Labor | 8–10 workers |
| Material | 304 Food-Grade Stainless Steel |
| Operation Mode | Semi-automatic (manual positioning + vacuum extraction) |
| Nozzle Types | Multiple sizes, interchangeable |
| Hygiene Design | Sealed pipelines, easy-clean structure |
| Application | Fresh or thawed fish |
Used as a core gutting station in large-scale production lines, ensuring clean and consistent evisceration.
Ideal for facilities supplying semi-processed fish to multiple downstream processors.
Allows batch gutting operations with low investment and high efficiency.
Seamlessly connects with:
Descaling machines
Belly opening machines
Washing equipment
Filleting and cutting systems
The vacuum gutting machine is typically positioned after belly opening and before internal washing or filleting:
Descaling
Belly opening
Vacuum gutting (this machine)
Internal washing
Filleting or cutting
Packaging / freezing
It improves line efficiency while reducing contamination risks.
Replaces multiple skilled workers
Reduces labor training and turnover costs
Cleaner fish interior
Higher product grade
Lower rejection rates
Consistent output
Reduced cleaning and rework
For many processors, the machine achieves fast ROI through labor savings and quality improvements.
High-efficiency vacuum evisceration
≥ 99.5% viscera removal rate
Minimal fish damage
Food-grade stainless steel construction
Strong adaptability to different fish species
Easy operation, cleaning, and maintenance
Suitable for standalone or line integration
A: The machine is designed to remove fish internal organs using vacuum suction technology, ensuring fast, clean, and complete evisceration with minimal damage to the fish body.
A: A vacuum pump generates negative pressure (-0.06 to -0.08 MPa). The operator positions the suction nozzle at the fish belly opening, and the viscera are completely extracted and transferred through sealed pipelines into a collection tank, avoiding secondary contamination.
A: The machine can process 30–60 fish per minute, equivalent to the workload of 8–10 skilled workers, significantly reducing labor costs.
A: The machine is suitable for a wide range of fish, including crucian carp, perch, tilapia, sea bass, trout, salmon, and similar species. Multiple suction nozzle sizes are available and can be quickly changed according to fish size.
A: The vacuum suction system achieves a viscera removal completeness of ≥ 99.5%, effectively reducing residual organs, black membrane, and blood, which minimizes the need for extensive downstream washing.
A: No. The vacuum-based, non-mechanical removal method avoids scraping or pulling, ensuring minimal damage to fish skin and flesh and preserving product appearance and yield.
A: The entire machine is made of 304 food-grade stainless steel, with polished surfaces that are corrosion-resistant, easy to clean, and suitable for wet seafood processing environments.
A: Yes. The machine includes multi-stage filtration to protect the vacuum pump, emergency stop buttons, protective guards, and all food-contact parts are detachable for easy cleaning, supporting HACCP and GMP standards.
A: Yes. It can be used as a standalone unit or integrated with descaling machines, belly opening machines, washing systems, filleting machines, and complete fish preprocessing lines.
A:
Industrial seafood processing factories
Centralized fish preprocessing centers
Medium and small fishery cooperatives
Export-oriented fish processing plants
As the seafood processing industry continues to move toward automation, hygiene, and efficiency, traditional manual gutting methods are increasingly unsustainable.
The Vacuum Fish Gutting Machine offers a modern, reliable, and hygienic solution for fish evisceration. By combining advanced vacuum technology with food-grade construction and flexible operation, it helps seafood processors increase productivity, improve product quality, and meet strict food safety standards.
For processors aiming to modernize fish preprocessing operations, this machine is an indispensable investment.
Raw material washing, grading, and pre-treatment
High-speed precision cutter
Cooking, baking, or sterilization
Rapid cooling with precise temperature control
Automated packaging, sealing, and labeling