Seafood Grading Machine Manufacturers
Connect with verified seafood grading machine manufacturers on Towobo. Source fish and shrimp size graders, weight grading systems, drum graders, and automatic seafood sorting equipment for fish and seafood processing lines.
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Grading seafood by size and weight is essential for commercial value realisation — uniform size grades command a premium in both retail and export markets, while mixed-size product sells at a discount. Seafood grading equipment types include: drum graders (a rotating perforated drum with progressively larger apertures — product falls through at the aperture matching its size, collecting in bins or onto conveyors for each grade); roller graders (pairs of parallel rollers with increasing gap — product falls through when the gap equals the fish girth); weight graders (dynamic weighing on a high-speed checkweigher with automated diverters — each piece is weighed individually at line speed and diverted to the appropriate weight grade); and optical length sorters (camera-based systems that measure fish length and divert to grade by length). For shrimp and prawn, drum graders are the most common. For fish fillets and portions, weight graders (for portion weight-based grading) or length sorters (for size-based grading) are standard. Grading and sorting are typically the first steps in the processing sequence, immediately after initial washing and before cutting or filleting.
Frequently asked questions
What are standard shrimp count grades?
Shrimp are typically traded internationally by 'count per pound' — the number of individual shrimp (shell-on headless, or peeled) that weigh one pound (approximately 454g). Smaller numbers indicate larger shrimp — a 16/20 count grade contains 16–20 shrimp per pound (large shrimp), while a 61/70 count grade contains 61–70 shrimp per pound (small shrimp). Consistent grading to the declared count range is essential for commercial value — shrimp graded outside the declared range may be rejected or regraded by the buyer. Confirm the count grades required by your buyers before specifying the grader, and validate the grader's consistency on your specific shrimp species and size range.
Should I grade whole fish before or after gutting?
Grading whole round fish is typically done before processing (before gutting and filleting) to sort the fish into size bands that can be processed efficiently on machines calibrated for a specific fish size range. Processing mixed-size fish through a filleting machine calibrated for a specific size range produces inconsistent fillet quality and lower yield on fish outside the calibration range. Pre-processing grading therefore improves yield and product consistency from filleting. After filleting, portions are often weight-graded again for retail pack assembly. The two grading points serve different purposes — pre-processing grading optimises machine performance; post-filleting grading produces commercially specified retail portions.
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