Automatic Fish Fillet Cutting Machine Review: Efficiency vs. Safety
0:08 High Volume: Chef Wang explains his restaurant specializes in boiled fish, selling hundreds of pounds daily, leading to a need for increased efficiency in filleting.
1:39 The Machine: The machine features two slots to insert a fish, automatically filleting it with blades that move laterally.
2:39 Fillet Quality: The fillets produced by the machine are uniform in thickness and consistently sliced.
3:07 The Problem: The fixed blade angle results in many short fish bones being left in the fillets, posing a choking hazard for customers.
3:37 Suitability: The machine is deemed unsuitable for filleting bony fish like grass carp or silver carp but might be suitable for fish with fewer bones.
4:07 Manual Filleting Advantage: Chef Wang demonstrates manual filleting, highlighting the ability to adjust the blade angle based on fish size and bone structure, resulting in longer, less hazardous bone fragments within the fillet.
5:06 Machine Limitations: The machine's fixed blade angle and inability to produce large fillets are significant drawbacks.
5:35 Real-World Experience: Chef Wang emphasizes the importance of real-world testing when purchasing equipment, as manufacturer claims may not always align with practical application.
5:53 Costly Lesson: The machine, costing over 10,000 yuan, was deemed unsuitable and ultimately discarded after only two days of use.
6:02 Future Reviews: Chef Wang plans to share more equipment reviews based on his experience with various machines purchased for his restaurant, totaling over 100,000 yuan in investment.