leg

Background:

The white meat from crab legs has high value but extracting it is a demanding task to achieve commercially.

Experience suggests that the best yields from Snorre’s Leg Machine is achieved when the legs have been cooked for 4-7 minutes. With Snorre’s Slaughter Machine, this is easily achievable.

Benefits:

The current model is a further improvement of Snorre Technology’s previous Leg Machines. Ask us to provide you with references.

It produces a consistent quality and yield, using much less labour than traditional methods. It’s easy to operate by one person per machine, portable for flexibility and compact, taking up only 1 m2 when in use. Produced in stainless steel with food-quality industrial cylinders, it’s also easy to clean and maintain.

Its characteristics include:

  • salad meat yield 33-45% of the leg weight
  • high product quality, preserving its natural appearance
  • only one operator
  • can produce around 6 kg meat/hour
  • low maintenance and easy to clean

Machine connection requirements:

  • pneumatic quick coupling, air pressure between 6 – 8 bar
  • single phase 10 A 230 V power supply