A colloid mill grinds fish meat and fish bone into a fine suspension. It is also used for juice, jam, sauces, and cheese. The mill is quoted to the raw material and the target particle size.
Choosing a colloid mill for fish bone starts with your own material, not with a catalogue figure. MARVISCO quotes each mill to the raw material you will run and the particle size you want at the outlet. These are the points that decide the model.
Fish meat, fish bone, or a mix of the two behave differently in the mill. Bone is harder than meat, so the share of bone, the form of the feed, and any cutting before the mill are discussed before a model is proposed. Tell us whether the material is fresh, frozen, or cooked, and how it reaches the hopper.
The fineness is set at the gap between the rotor and the stator. Whether you need a coarse paste for further processing or a smooth suspension guides both the setting and the model. If the product must be very fine and uniform, other equipment may follow the mill; the guide comparing a colloid mill with a homogenizer explains when.
The fish protein equipment page lists eight colloid mill models, from model 50 to model 300, with the hopper, feed inlet, overall dimensions, outlet height, base, and weight of each. Larger models have a larger feed inlet and a heavier frame. The right size follows from the duty: how much material you process and how it is fed. The outlet height matters when the mill discharges into a tank, a pump, or the next machine. Space, power, and how the mill joins your existing equipment are confirmed on the quotation.
The colloid mill on the fish protein equipment page is listed in 304 stainless steel. Any other requirement is raised during the quotation.
Where possible, test your own material before the setting is fixed. The same mill also handles juice, jam, sauces, cheese, and peanut butter, and the same questions apply to those products.
Fish Protein Production Equipment · Colloid mill vs homogenizer: which one for pastes, sauces and fish bone?