A shrimp processing machine includes a frame assembly, a drive assembly coupled therewith, a bracket member, and an adjustable cutting assembly. The adjustable cutting assembly is movable between a raised position and a lowered position and includes a cutting device and an adjustable cam plate operably coupled with the cutting device. The adjustable cam plate has a cam body, an adjustment mechanism, and an engagement region having first, second, and third engagement surfaces. The adjustable cutting assembly is adjustable between a first configuration whereby the cutting device has a slow drop-in rate and a second configuration whereby the cutting device has a fast drop-in rate.

An apparatus and method, configured for transferring articles of the fish and meat processing industry in a predetermined end position, including a continuous conveying device with a plurality of transport sections for individually receiving the articles and movable in the conveying direction, which transport sections comprise in the conveying position a transport element pair forming two article support surfaces. Each transport element is configured to be controllably pivotable about axles, running in the edge region of the respective transport section, so that the articles (10) are transferred to the predetermined end position, under the effect of gravity, in a plane lying below the conveying plane by controlled pivoting of both transport elements while retaining the article orientation or by controlled pivoting of one of the respective transport elements of one of the respective transport element pairs while changing the article orientation.

A separation and singulation system for presenting shrimps or other product individually to a processor. The separation and singulation system includes a divider pan that separates a layer of shrimp into several lanes, a shaker pan that receives the lanes of shrimp and agitates them to separate clumps of shrimp and a flume for providing further singulation and acceleration of the shrimp. The singulated, separated shrimps are then sent to a processor.

A distribution device automates and meters distribution of feed in a commercial shrimp production facility utilizing a stacked shallow tank configuration. The device includes an elongated support surface positioned over and extending along an elongated tank having an open top. A shuttle moves along the support surface to move along a length of the tank. A hopper to hold feed is coupled to the shuttle. A spreader is in environmental communication with the hopper to distribute feed from the hopper and a meter is operationally coupled between the hopper and the spreader for controlling an amount of the feed delivered to and distributed by the spreader.

An apparatus and method, configured for transferring articles of the fish and meat processing industry in a predetermined end position, including a continuous conveying device with a plurality of transport sections for individually receiving the articles and movable in the conveying direction, which transport sections comprise in the conveying position a transport element pair forming two article support surfaces. Each transport element is configured to be controllably pivotable about axles, running in the edge region of the respective transport section, so that the articles (10) are transferred to the predetermined end position, under the effect of gravity, in a plane lying below the conveying plane by controlled pivoting of both transport elements while retaining the article orientation or by controlled pivoting of one of the respective transport elements of one of the respective transport element pairs while changing the article orientation.

An automated method for crab meat picking which has an image processing system configured with an imaging sub-system and an image processing sub-system acting in cooperation with each other where the image processing system operates in accordance with a processing routine. An image of a crab to be processed is obtained by the imaging sub-system which is transmitted to the image processing system where the processing routine determines appropriate cut lines to be made on the crab being processed based on instructions from the image processing sub-system. The crab being processed is then cut in accordance with the appropriate cutting lines developed.

The invention provides a sensor-guided, automated system that is capable of intelligently cutting crustaceans, such as crab and lobster, into a plurality of portions, as directed. More particularly, the present system is capable of effectively butchering each individual crustacean in response to how the system's sensor(s) assess the physical characteristics of each crustacean as it arrives via a conveyor belt. The system generally comprises: an intake apparatus for receiving a crustacean; a sensor-guided positioning (SGP) system for determining the presence, location, orientation and size of the crustacean on the intake apparatus, coupling the crustacean, and placing the crustacean into a holding system for butchering; a holding system for retaining the crustacean in an optimal fixed position for butchering; a sensor-guided butchering (SGB) system for determining the locations on a crustacean body to be cut based on the desired output of crustacean portions, and cutting the crustacean at the chosen locations to produce optimal crustacean products; and an outlet apparatus which discharges the butchered crustacean from the system for subsequent packaging.

An inspection station and a method of inspecting products for anomalies. The inspection station comprises a trough and a light source. The trough channels a flow of product-laden water along its length. The light source illuminates the product through the water from below, making product anomalies detectable by visual inspection. In that way, products with anomalies, such as shrimp with residual veins, can be culled and reprocessed.

A method for inspecting peeled shrimp by human operators in a culling station illuminated by ambient visible light and in a dark shell-detection booth illuminated by ultraviolet (UV) lamps. The UV radiation emitted by the lamps is filtered to remove visible light from the filtered UV irradiating the shrimp in the dark booth. Irradiated shrimp shell fluoresces and is detectable by the naked eye. A human operator in the dark booth detects the fluorescing shell and removes those shrimps.

A novel method for automated extraction of crawfish tail meat comprises placing cooked crawfish on a tray having a bottom slot, applying a downward pressure to the cooked crawfish, extending a rotating brush through the bottom slot to urge the cooked crawfish into a horizontally exposed position, extending a rotating blade through the bottom slot to an incision, then applying a vacuum force to the bottom slot simultaneous to an increase in the downward pressure, causing the cooked crawfish to bulge and the tail meat to be extracted through the slot, after which the carcass is ejected. A plurality of trays can either be rotated in a circular path or conveyed along a linear path above the various tools as cooked crawfish are loaded and carcasses are ejected.