As temperatures drop, hotpot, grilled fish, and boiled fish dishes enter their peak season. But is your kitchen still cleaning fish by hand—or struggling with the frustrations of traditional fish processing machines?

SF-83C Descaling & Cutting Machine — designed specifically for restaurants, central kitchens, chain stores, and wet markets. One machine handles descaling, back-splitting, and belly-cutting all at once. Stable, efficient, and simple to operate.

But before we introduce this machine, let’s talk about: Why did we develop it?

Four major headaches that traditional fish processors bring to restaurant owners:

① Damaged fish, ruined presentation

Traditional machines use a “scraping group” structure—hard blocks and metal plates forcibly scraping against the fish body. This causes broken skin, cloudy eyes, bruised heads, and scars all over the fish. For restaurants that prioritize dish presentation, such fish simply cannot be served.

② Limited size range, inconsistent results

The blades cannot flexibly adjust cutting depth or left-right positioning. Fish outside a certain size range are poorly processed—back-splitting and belly-cutting fall short, requiring manual touch-ups that slash efficiency.

③ Chilled fish turns mushy

Traditional fish killing machines only work well with fresh fish. Once you process chilled (ice-stored) fish, the body quickly turns pale and soft, the flesh becomes mushy, and the taste is ruined—nowhere near serving standard.

④ Single-function, space-wasting and costly

Need descaling, back-splitting, and belly-cutting all three functions? You’d have to buy two separate machines—squeezing your kitchen space and doubling your procurement costs.

To address these pain points, we’ve made four key innovations with the SF-83C:

✅ High-pressure water-jet descaling — zero damage to fish

We’ve taken our best-selling large-scale high-pressure water-gun descaling technology and miniaturized it into this compact unit. Fish are fed vertically while 360° high-pressure water jets surround the body, spraying at a 30°–45° reverse angle against the scales. The result: thorough descaling with zero damage to skin, eyes, or head. No more bruises, no more scars.

✅ Three functions in one — flexible switching

Descaling, back-splitting, and belly-cutting all integrated into a single machine. One unit meets all your needs—saving space and reducing equipment costs.

✅ Three descaling modes — tailored to each fish species

Different fish have different descaling requirements. Bighead carp heads must stay intact, sea bass and marine fish eyes must remain clear, all fish bodies must be free of bruises or scars. That’s why we designed three programmable descaling modes, which precisely control the spray timing and position to target different areas of the fish body. This means customized processing for each type of fish, truly solving your specific needs.

✅ Adjustable blades — strong compatibility

Cutting depth and left-right positioning can be freely adjusted according to customer requirements. The machine accommodates fish up to 120mm in width and 160mm in height (excluding extra-long slender species), flexibly handling a wide range of sizes.

⚠ Important reminder: Do not process frozen fish directly, as this may damage the machine.

Wide compatibility, proven by real-world testing

The SF-83C has undergone extensive processing tests covering a wide variety of fish species, including grouper, snakehead, bighead carp, grass carp, silver carp, sea bass, and gilt-head bream. Whether freshwater or saltwater, whether for restaurant kitchens or aquatic processing facilities, the results are consistently excellent — scales removed cleanly, backs and bellies cut precisely, and the fish body left perfectly intact.

This winter, stop letting fish processing be your kitchen’s bottleneck.

If you have any fish processing needs, feel free to contact us anytime. We’ll provide you with one-on-one consultation and customized solutions.

Let every fresh fish dish win from the very first step — the processing stage.