CUTTING HALL

QADRINOORI cutting hall for Surimi production has a capacity of 250 cutting workers. Fishes are cut manually and sent to fish washers by belt conveyors. After washing the cut fishes are put in baskets with flake ice and kept in the chilled room before it goes to the meat separator. Cutting supervisors keep a close eye to clean cutting and keep the freshness of fishes till it reaches the chilled room.