Slicing Room

The trimming area has a small team of between 4-6 people. The area works as a small production line with 2 –3 people trimming, 1-2 people removing pin bones and 1 person whizzarding and grading. The area works in a rotation system with each member of staff moving at regular intervals between jobs in the area.

We have a small slicing machine area that consists of 2 types of slicing machines. One for cutting strips of salmon along the length of the fillet and a second machine for slicing a diagonal cut.  We have between 2-4 staff who work in this area.

Our main slicing hall consists of a large conveyor system with 18 stations. Each station has its own table and scale. All of our salmon packs are produced at these stations and then placed onto the roller track were they are conveyed into our vac packing area for bagging. 
We also have a second slicing hall that is used to cope with our busier months. The conveyor in this area can station 12 people.

Our vacuum packing area has a small team of between 4-7 people. This area is were all our product is bagged, vacuum packed and then bar-coded before being moved through to our despatch area.