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Anchovy Wet Processing LineTHERMAL PROCESSES & RETORTS
AISI 304L / 316L Stainless Steel ConstructionCE Marking & EU Machinery Safety Directive
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THERMAL PROCESSES & RETORTS

Anchovy Wet Processing Line

Wet line for anchovies: barrel weighing and tumbler, desalting drum, vibrating grills, scalder and whirlpool unit, with brine recycling.

Custom Engineering & Manufacturing

Each model is dimensioned and engineered to match your factory layout, throughput targets, and container formats.

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Sanitary Materials

Complete manufacturing in certified AISI 304L and AISI 316L stainless steel. Continuous TIG welds polished for intensive CIP sanitation.

Automation & Control

Control cabinets equipped with industrial PLC, user-friendly HMI touchscreens, variable frequency drives, and remote diagnostics telemetry.

Wet processing line for anchovies

A line made up of barrel weighing, washing, scalding and skin-scraping modules, with a filter system to recycle the brine. It receives the anchovies in barrels and leaves them ready to be loaded into baskets before filleting.

Anchovy and sardine.

How the process works

  1. 1Barrels are accumulated and conveyed to the weighing station and the barrel tumbler.
  2. 2The rotating tumbler discharges the anchovies into the reception hopper, which feeds the washing and desalting drum.
  3. 3In the drum, the anchovies undergo pre-cleaning and desalting.
  4. 4They go to a vibrating grill for skin scraping, mounted on floating frames, and from there to the scalder.
  5. 5Scalding takes place in a curved tube with three modules, adjustable to the ideal temperature.
  6. 6Another vibrating grill removes the remaining skin and separates impurities and remains from the product.
  7. 7The whirlpool unit performs the final drying and the product is loaded into baskets for later packing.

Main features

Barrel weighing

Optional barrel weighing line, also available on its own, with a line and weighing control board with integrated traceability.

Double-direction tumbler

Barrel unloader rotating in both directions, which pours the anchovies into the hopper to start processing.

Perforated drum

Perforated rotating drum for anchovy desalting, for pre-cleaning and desalting.

Adjustable-vibration grills

Skin-scraping and washing grills with adjustable vibration intensity, mounted on floating frames.

Tube scalder

Three-module water circuit with adjustable angles to reach the ideal scalding temperature.

Brine recycling

Continuous filters remove organic particles so the brine can be recycled, with a double-body tank and steam heat exchanger to heat it.

Whirlpool unit

Final drying of the product before it is packed.

Control and drive

Computerized general control board and optional hydraulic drive.

System parts

  • Barrel weighing unit (optional).
  • Barrel tumbler rotating in both directions.
  • Transport units, including the service conveyor to the drum.
  • Drum: perforated rotating drum with reception hopper and desalting unit.
  • Skin-scraping vibrating grill and final vibrating grill.
  • Scalding unit with tube and three-module circuit.
  • Continuous filters to remove organic particles and recycle the brine.
  • Whirlpool unit.
  • Computerized general control board.

Technical data

Length11,000 mm
Width1,500 mm
Height2,750 mm
Total installed power15 HP electric and 40 HP hydraulic
Water consumption3 m³/day
Steam consumption14 kg/h at 8 kg/cm² pressure
Capacity4 – 5 barrels/hour
Construction materialAISI 316 stainless steel

Data taken from the line’s technical sheet; they may vary with the configuration of each project.

Complete lines

This machine is part of

Anchovy semi-preserves line
Anchovy semi-preserves line
View the line →

Turnkey Engineering

In-house design, sanitary fabrication, on-site mechanical assembly, and commissioning by TACORE engineers in Vilagarcía de Arousa (Spain).

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