Compact design for integration

The machine integrates easily into both new and existing factory layouts

High deheading and gutting quality

The new cutting mechanism module delivers ensuring minimal meat loss and consistent head cuts. The gutting module is designed using proven KM Mark technology for reliable and precise operations

Easy and efficient cleaning

Designed with smooth surfaces, minimal dirt traps, and compatibility with CIP (Cleaning-In-Place) systems where feasible

Simple service and maintenance

The machine is designed as a cost-effective solution with a minimum of spare parts required. In addition, maintenance does not require special technicians and can be performed by your maintenance team.

PATENT PENDING

Heading and Gutting Machine CS3063

The Heading and Gutting Machine CS3063 is designed as a standalone, operator-assisted unit for efficient and accurate deheading and gutting of cod, pollock and haddock.

This compact unit is optimized for medium to large-scale fish processing operations.

Key benefits:

Compact design for integration
High deheading and gutting quality
Easy and efficient cleaning
Simple service and maintenance

Experience the Machine at Seafood Processing Global in Barcelona

Stop by Carsoe at Hall 3, Stand 3FF401, where you can experience the new machine for yourself.

We look forward to showing you the features in detail and discussing how it can improve your operations.

Meet Carsoe at SPG Expo in Barcelona

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How does it work?

Automated Heading and Gutting of Whitefish

During operation, the operator manually inserts the fish into the moving holders. Once secured, the fish is automatically processed.

The deheading is performed first, using a newly developed cutting mechanism designed for precision and yield optimization.

Following deheading, the fish proceeds to the gutting station, located on the underside of the machine. The gutting process is inspired by the proven KM gutting machines, ensuring reliable and effective removal of internal organs.

After processing, the headless and gutted fish is released from the holder and drops into a discharge chute, which guides the product away from the machine for further processing or packaging.