NSD 1-2 Dry Salter Recognition

N S D 1 - 2 D R Y S A L T E R R E C O G N I T I O N

The NSD Advanced Reckognition is specifically designed to address a dual action spicing of the salmon. The NSD-1 Advanced allow the fillets to enter the machine in any way as long as they enter the machine lengthwise.

The NSD Advanced Reckognition will then recognize the fillets to be head or tale first and left or right turned. The end result is identical to the normal NSD-1 drysalting properties.

It can also be used to dose out two different spice types with different properties e.g. Salt and Pepper giving the user full control of dosing amount of each spice type.

N S D 1 - 2 D R Y S A L T E R R E C O G N I T I O N

The Main Feature:

  • ROI in just 8 months (based on 2 shifts – lower with 3 shifts)

  • Removes the process of washing after drysalting – save water

  • Reduces labour

  • Optimizes the drysalting operations

  • Can take up to 35-40 salmon fillets per minute

  • Optical automated recognition of fillets (head/tail first – left / right belly side).

  • Heated hopper to counter moist and condensation

  • Can operate with both fine and coarse salt types, and any salt/sugar mix

  • Patent pending of various features

  • Doses out salt proportionate with the products physical size

  • Can remember up to 99 recipe´s

  • User friendly interface

  • Built from high quality components and AISI316SS steel

N S D 1 - 2 D R Y S A L T E R R E C O G N I T I O N

The NSD system in the advanced line is the pinnacle of what is achievable with the NSD technology. The

advanced system is used for the small or medium sized factory that needs automated drysalting. The

advanced system recognizes the way the fillet is placed in the machine and doses accordingly. This gives

the user the possibility to place the fillets any way they want, and even run 1 lane drysalting.

Each salmon is measured by a high quantity of lasers to determine its physical size and direction on the

belt. A proportionate amount of salt is applied specific to each fillet’s location (belly side left or right). The

machine can also double as a spice doser and combine salt and spice as in production of gravadlax.

  • • Uniform product – same salt content in all fillets

    • Keep dry salting as an inline process and reduce labor costs.

    • No flushing after curing and reduce salt waste by up to 80%

  • • Different layouts available

    • Heated hopper allow salt to remain dry

    • Large hopper with capacity of up to 240 liters

    • Built in internet connection for fast support.

    • Your choice of belt type

    • Several add-on options