UNI-FOOD TECHNIC QUALITY FOOD PROCESSING EQUIPMENT

UNI-FOOD TECHNIC QUALITY FOOD PROCESSING EQUIPMENT

DE-SCALING MACHINES WATER DE-SCALER, MODEL 800 SDS & 800 DDS With no recirculated water, this machine is an effective scale and bacteria remover. This model is produced in our hygiene design, which makes the machine easy to clean. Achieve a fish processing line that reaches up to 99% less listeria on the surface of the fish. Achieve a cleaner fish without compromising on your average through put time. Achieve a clean production area and satisfy your customers with a fillet free from scale and bacteria. 800 SDS (Single De-scaling Section) 14-16 fish/min Fish size: All sizes Power supply: 3 x 400 V/230 V + PE, Ib = 42 A 42 l/min at 3 bar Water connection: 1 1/4, 3 bar 800 DDS (Double De-scaling Section) 22-25 fish/min Fish size: All sizes Power supply: 3 x 400 V/230 V + PE, Ib = 61 A 84 l/min at 3 bar Water connection: 1 1/4, 3 bar MECHANICAL DE-SCALER, MODEL TRI.1.4.CXX This automatic high speed fish de-scaler has been designed to remove scales on most species of fresh and salt water fish, cleanly and efficiently. There are various models available for fish from 2 to 9 kg; also for flounder types up to 30.5 cm (12 ) wide. The machine is equipped with all necessary components for immediate operation. The operator unloads a box of fish onto the in-feed table or takes the fish directly from a trolley depending on the operational setup. After scale removal the fish drops out of the exit chute scale -free. Water lines keep the fish wet and wash the scales into the scales catcher below the de-scaling mechanism. The operation is carried out with such precision that there is little or no damage to the fish. Fish size: Power supply: Dimensions: 2-9 kg Up to 24 fish/min 340 kg 3 x 400 V + PE, 50 Hz L 1920 cm/w 1120 cm/h 1450 cm

FILLETING MACHINE SALMON FILLETING MACHINE, MODEL FR-9000 The patented FR-9000 salmon filleting machine is a state of the art filleting unit that utilizes a high speed programmable logic controller to individually measure the length of each fish as it enters the machine. Using this measurement the FR-9000 can adjust its cutting parameters according to a pre-selected cut value and hereby obtain a maximum yield for each fish. Belt speed: Air consumption: Net weight: Weight export: Dimensions: Up to 25 fish/min Variable 14 l/min at 6-7 bar 0-10 l/min 3 x 400 V/230 V + PE, 50 Hz; 25 A 6.0 kw Approx. 450 kg Approx. 630 kg L 233 cm/w 105 cm/h 130 cm

PIN-BONE REMOVERS PIN-BONE REMOVER, MODEL 400 SINGLE The pin-bone remover Model 400 Single is our basic machine. It is smaller than other pin-bone removers, it has a more simple construction, and it is very suitable for smaller processing plants. Power: 10-20 fillets/min 220 V/230 V + PE 200 kg 1518 mm 915 mm 1470 mm PIN-BONE REMOVER, MODEL 350 DOUBLE The pin-bone remover Model 350 Double is a double lane pin-bone machine. 0-20-40 fillets/min Water connection: 1 x 3/8 1 x 0-21 l/min 3 x 400 V/230 V + PE 1.0 kw 582 kg 1790 mm 1185 mm 1900 mm PIN-BONE REMOVER, MODEL 350 QUADRO The pin-bone remover Model 350 Quadro is a four lane pin-bone machine. 0- Up to 44 fillets/min Water connection: 2 x 3/8 2 x 0-21 l/min 3 x 400 V/230 V + PE 2.0 kw 990 kg 1790 mm 2126 mm 1900 mm

PIN-BONE REMOVER, MODEL 350-NK SINGLE The pin-bone remover Model 350-NK Single is a single lane pin-bone machine. This model comes with extra neck-bone rollers for removal of neck-bones on salmon fillets. 0-10-20 fillets/min Air connection: 1/2 Air consumption: 15 l/min at 6 bar Water connection: 1 x 3/8 1 x 0-11 l/min 3 x 400 V/230 V + PE 1.5 kw 450 kg 2484 mm 899 mm 1460 mm PIN-BONE REMOVER, MODEL 350-NK DOUBLE The pin-bone remover Model 350-NK Double is a double lane pinbone machine. This model comes with an extra set of neck-bone rollers for removal of neck-bones on salmon fillets. 0-20-40 fillets/min Air connection: 1/2 Air consumption: 15 l/min at 6 bar Water connection: 1 x 3/8 1 x 0-21 l/min 3 x 400 V/230 V + PE 1.5 kw 910 kg 2484 mm 1185 mm 1900 mm PIN-BONE REMOVER, MODEL 350-NK QUADRO The pin-bone remover Model 350-NK Quadro is a four lane pin-bone machine. This model comes with extra neck-bone rollers for removal of neck-bones on salmon fillets. 0- Up to 44 fillets/min Air connection: 2 x 1/2 Air consumption: 2 x 15 l/min at 6 bar Water connection: 2 x 3/8 2 x 0-21 l/min 3 x 400 V/230 V + PE 3.0 kw 1600 kg 2484 mm 2126 mm 1900 mm PIN-BONE REMOVER, MODEL 350-NK SIX The pin-bone remover Model 350-NK Six is a sextant lane pin-bone machine. This model comes with extra neck-bone rollers for removal of neck-bones on salmon fillets. 0-40-50 fillets/min Air connection: 2 x 1/2 Air consumption: 2 x 20 l/min at 6 bar Water connection: 2 x 3/8 2 x 0-36 l/min 2 x (3 x 400 V/230 V + PE) 2.7 kw 1320 kg 2675 mm 3000 mm 1900 mm

FRESH SLICER FRESH SLICER, MODEL DL 250 MAA & AAA The Uni-Food Technic Fresh Slicer DL 250 is a brand new, state of the art, patented double lane slicer that slices freshly smoked salmon according to customer requests; deli and bacon style cuts as well as portion cuts. The cutting angle can be preset from 8-90 and the slice thickness can be preset from 2-100 mm. With a high focus on hygiene, easy operation, and maintenance, the Fresh Slicer DL 250 is designed and constructed in round stainless steel (AISI 304) pipes. This design is in itself innovative, as it helps to ensure a bacteria-free environment given the fact that the round pipes easily derive the water, hereby minimizing the bacteria from accumulating on top of the equipment. Up to 250 slices/min Cutting angle: 8-90 Cutting width: 2 x 240 mm Slice thickness: From 2-100 mm Max product height: 45 mm Max product length: 1000 mm Power: 3 x 400 V/230 V +N+PE, 50 Hz PACKING TABLES PACKING TABLE We make customized packing tables to our customers' individual needs. The packing table has an overlying conveyor that transports the finished weighed portions forward to the vacuum packing machine. The packing table is designed in our new hygiene design with round pipes for easier cleaning and optimization on the working facilities.

SCRAPING MACHINE BONE SCRAPER, MODEL SP 60J The SP 60J is designed to scrape off the salmon back bones. The machine makes it possible to save labour cost and still obtain an even higher yield in the salmon production. Due to the increased focus on maximizing yield in the salmon industry, and upon customers requests, Uni-Food Technic has developed the SP 60J for scraping off salmon back bones. 10-16 bones/min (*) Fish size: 2-7 kg (**) Pneumatic connection: 1/2 Pneumatic consumption: 14-22 l/min at 6 bar Water connection: 1/2 0-10 l/min (***) 1 x 400 V/230 V + PE - 6A 1 kw Approx. 320 kg * Capacity depends on how efficient the operator is. ** Yield depends on the operational setup, as well as the quality and nature of the fish. *** Water for the operator. Before back bone scraping The yield wrapped up and ready for export The back bone of a salmon after the fillets has been cut off

HYGIENE DESIGN To comply with the increasing hygiene standards, there is a need for investing in a design that meets the requirements. UNI-FOOD TECHNIC STANDARD DESIGN The Uni-Food Technic standard design means that all constructions will be made using square profiles and steel plates (AISI 304). Motor and gear box will be mounted in a stainless steel (AISI 304) box. Besides the eye-catching design featuring the construction of these conveyors, significant improvements compared to conventional construction methods can be spotted. With a high focus on hygiene, easy operation, and maintenance, all conveyors will be designed and constructed in round stainless steel (AISI 304) pipes. This design is in itself innovative, as it helps to ensure a bacteria-free environment as the round pipes easy derive the water and hereby minimizes the bacteria from accumulating on top of the equipment. The use of round pipes as well as inclined surfaces also contribute to an easier cleaning process, as product remains very easily can be washed off. This facilitates an easy cleaning process that minimizes labor cost. In our standard design all operator working platforms are manually adjustable. Choosing this type of platform, the risk of spreading bacteria from the floor increases, e.g. if an operator chooses to adjust the platform while processing. In general, choosing this design will result in a process environment, where bacteria can grow and accumulate. This is due to the fact that the standard design is more difficult to clean, and water as well as bacteria will not necessarily be drained from the construction during processing. UNI-FOOD TECHNIC HYGIENE DESIGN The Uni-Food Technic hygiene design is the perfect solution when focusing on high hygiene standards. All conveyors, buffers, and platforms can be constructed in the Uni-Food Technic hygiene design. Our bulk feeder is designed in a way that enables easy cleaning due to the elevating system. This ensures that the cleaning personnel easily can clean the entire bulk feeder To improve cleaning as well as changing belt on a daily basis, the hygiene design includes a quick-release system, which - as an option - can be delivered as a pneumatic control for long conveyors with heavy belts or be manually operated for short and light conveyors. An example of a small hygiene conveyor with sidebars, sidebar tip system, belt elevating system, and quick release for easy removal of the belt

Handle for manual quick-release. Dripping tray with drain Manually controlled elevating system for the belt ensures easy access and easy cleaning. Dripping tray underneath the belt Likewise, the conveyors can be supplied with a manually controlled elevating system for the belts, if the belts need to stay on the conveyor during cleaning. This controlled elevating system enables the cleaners to easily get access to all parts of the conveyor, and thereby improve the cleaning process. As an option, the conveyors can be delivered with underlying dripping trays for collecting process and cleaning water. This helps to avoid wet and slippery floors in the production area. The conveyors can be equipped with tipping sidebars made from stainless steel (AISI 304) or POM. The conveyors can further be equipped with an automatic water hose system for continuous cleaning of the belt during daily process. All equipment using belts will be supplied with suitable types of belts according to the specific tasks (serrated, granulated, smooth or modular belts.) Details of the sidebar with the tipping system as well as a fence in front of the water hose. This dripping tray is designed to transfer the process water to another conveyor All materials used for the hygiene design will be FDA approved materials. To obtain an even more hygienic process environment we recommend the Uni-Food Technic ergonomic hygiene working platform. The latest version of the platform is made in close collaboration with Grieg Seafood Rogaland AS, and has resulted in a platform that is ergonomic due to a new design that makes the platform softer. The platform can furthermore be adjusted in height by a foot pedal. This enables job rotation without worrying about transmitting bacteria from the floor to the products and does not pose a security and health issue to the operator. This platform will be delivered as a stand-alone platform. Ergonomic hygiene platform for easy adjustment during process without worrying about transmitting bacteria from the floor to the production environment

UNI-FOOD TECHNIC A/S Uni-Food Technic was established in 1985 by Bjarne Normann Jensen. During the first five years the company focused on trading, and from 1990 the company expanded with the addition of production facilities producing and developing technological equipment for the food industry in particular. In 1998 a new factory was built and the company expanded. Today it employs a staff of 28 employees. The main activity is designing and developing innovative production lines for salmon, white fish, mackerel and herring. Uni-Food Technic produces intelligent, fully automatic machineries that reduce the need for labour costs, which enables our customers to be compatible on parameters where efficiency is the key to success. Uni-Food Technic also produces machinery that requires manual operation. However, all products from Uni-Food Technic are always made in order to accommodate the demand from the end customers. Uni-Food Technic is considered a competent business partner who goes to great lengths to accommodate the customer s needs and create custom made lines as well as individual machines to fit into existing facilities. PRODUCTS Salmon Slaughterhouse: Anaesthetic tub, gill cutting tables, bleeding tanks, salmon gutting units, cooling tanks, grading/packing systems, box dispenser systems, icedozers and ice-storages with a capacity of 10-80 tonnes etc. Salmon Filleting: De-heading machines, de-sliming machines, de-scaling machines, trimming lines with yield control (several versions), skinning machines, pin-bone removers and packing systems etc. Salmon Smoking: Salt injectors, dry salting arrangements, unloading system for smoke trolleys, smoke grates and smoke trolleys, salmon fresh slicers etc. White Fish: Complete filleting lines with yield control systems, packing systems etc. Herring/Mackerel: Filleting lines, batch weighing/ packing systems, strip cutting machines etc. Other Products: Freezing tunnels, custom made handling equipment, low-pressure cleaning systems for cleaning of factories. The main production is produced for the fish processing industry and approx. 90% of the production is exported to Norway, Chile, New Zealand, Australia, Scotland and Canada. The company undergoes continuous product development to ensure high-tech machinery, hygiene safety and operation convenience. UNI-FOOD TECHNIC A/S Landholmvej 9 DK-9280 Storvorde Tel.: +45 9677 4100 Fax.: +45 9677 4101 E-mail: uft@uni-food.dk Web: www.uni-food.dk