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Special Feature match Matson's skill. He's like a machine. But of course, he's not a machine. Talent like Mat- son's can be hard to find for companies looking to increase production of sliced smoked salmon, espe- cially if they are in a hurry. The MSC 90 is among a dozen different slicers offered by Marel. different types of program- ming, and then the next group of machinery below that is for the smaller-scale producer. It gives them a little bit more flexibility," says Jim Denning, area sales manager for Marel Seattle. Te SC Geba series is the Slicers help bridge that gap. Many customers of Scott Processing Equipment and Controls are at that point — ready to grow, and needing a boost. "[It's typically] a guy who has six, seven people work- ing for him and he's doing smoked salmon. Tey are slicing by hand and then suddenly he needs to bring up production because he's got a supermarket order," explains Dorin Ginsca, gen- eral manager. Te Guelph, Ontario, company Slicers Cutting machines give producers an edge BY MELISSA WOOD D arren Matson is pretty good with a knife. He works at H. Forman & Son on Fish Is- land in East London and has been slicing smoked salmon for more than 25 years. Slic- ing in a D-cut, he can slice and bone an entire side of smoked salmon in 1 minute, 24.18 seconds. Tat's the Guinness World Record. Te news of Matson's title drew the attention of cantankerous celebrity chef Gordon Ramsay, who boasts that his blade skills are also sharp. He decided to chal- lenge Matson's record with a slicing competition. Te race was such a blowout that the victorious Matson stopped his own slicing halfway through to offer help to the lagging Ramsay. "Ramsay's done his best, but I suggest he comes and joins us in the slicing room for a year or two before he tries to take my title again," he said in a news release af- ter the contest. Even then, it would be difficult to 38 SeaFood Business December 2012 sells slicers for both frozen and fresh salmon in the roughly $40,000 to $100,000 range all over North and South America to mostly mid-size processing plants. Marel, which is on the cutting edge, so to speak, of food processing equipment, has a dozen different slicers boasting the latest technol- ogy — but designed with most advanced machine on the market today, accord- ing to Denning, with speeds that average 300 kilograms an hour. Each machine in the series has a different su- per power: For high-speed operations, the SC 250 is a dual-lane machine that can slice up to 250 portions of smoked salmon per minute. Originally designed for the French market, the unique SC 125 has gained popularity in the United States for its ability to meet the needs of high-end stores that want specific slicing thickness, angle and presen- tation on the board. "Tat machine does that. It also slices hot smoked very well," says Denning. "It doesn't produce as much as a dual-lane machine, but it's got better quality of slice, and has the ability to do a variety of products on it." Also among Marel's slicer offerings is the IPS 3000, which is similar to the SC "[The SC 125] doesn't produce as much as a dual-lane machine, but it's got better quality of slice, and has the ability to do a variety of products on it." — Jim Denning, area sales manager, Marel Seattle enhancements and features to meet different needs in the marketplace. "Te high-end machin- ery is very high production. It's got the most advanced technology, visioning tems, measuring devices, sys- 125 but can be programmed to place slices on boards to further reduce labor costs. Te DPL line puts slicing and packing together with programming for spac- ing out the slices for easy Continued on page 46 Visit us online at www.seafoodbusiness.com Photos courtesy of Marel Equipment