Standard Operating Procedure (SOP) for Fish Meat Extractor

1. Pre-Operation Inspection & Preparation

1. Safety & Power Check: Ensure the machine is properly grounded, power cord is undamaged, and connected to the correct voltage. Run the machine idle for 30 seconds to check for abnormal noise or jamming.
2. Equipment Check:
   • Inspect the perforated drum (sieve) for damage/clogging, and the rubber roller/conveyor belt for aging/foreign objects.
   • Adjust the extrusion pressure: Tighten the spring moderately (over-tightening will wear the sieve, while under-tightening reduces meat yield).
   • Confirm the meat outlet and waste outlet are unobstructed, and collection containers are ready.
    
3. Hygiene Check: Disinfect all food-contact parts (hopper, drum, outlets) to meet food safety standards.

2. Raw Material Pre-Treatment

1. Remove fish heads, internal organs, and gills, then rinse thoroughly to remove blood and impurities.
2. For large fish (>500g), cut into halves and remove big bones; small fish can be processed whole without cutting.
3. Ensure no hard foreign objects (stones, metal) are mixed in, to avoid damaging the sieve.

3. Operation & Processing

1. Start the machine, wait for the drum/conveyor to run stably, then feed the pre-treated fish into the hopper (place fish with meat facing the drum, skin facing the conveyor for higher yield).
2. The fish is pushed into the extrusion zone by the conveyor:
   • Fish meat paste is extruded through the sieve holes and collected from the meat outlet.
   • Fish bones, skin, and waste are discharged from the side/front waste outlet, collected separately.
    
3. Never put hands or metal tools into the hopper during operation. Use a dedicated wooden pusher if the material is jammed.
4. Monitor the output: Tighten the pressure if meat contains bones; loosen the pressure if waste contains too much meat.

4. Shutdown, Cleaning & Maintenance

1. After processing, stop feeding and run the machine idle for 30 seconds to discharge residual meat.
2. Turn off the power, unplug the machine, and disassemble the sieve, drum, and roller after it stops completely.
3. Clean all food-contact parts thoroughly with food-grade detergent to remove residual fish paste and bones, preventing bacterial growth.
4. Dry the parts, inspect for wear, replace consumables (sieve, roller) if needed, and lubricate the machine regularly.

5. Safety Notes

• Wear non-slip gloves and waterproof aprons during operation to avoid injury.
• Do not open the protective cover or disassemble parts while the machine is running.
• Do not overload the machine (industrial models: stop for 30 minutes every 4 hours of continuous operation).
• Regularly inspect the motor and bearings, and keep spare sieves for replacement.