Oceatec has designed an industrial system to gut sea cucumbers (holoturian), for the Cucumaria Frondosa specie.
This system doesn't require to cut the cucumber longitudinally, and allows to produce the Cocoon Cut (also known as the Football Cut).
In the traditional manual process, a cut is produced along the cucumber to access and to
scrape off its innards. This technique is also known as the Butterfly Cut. Another goal of this development project was to design a semi-automated production line that would allow the same number of workers
to increase their productivity, compared to what they were doing manually. These objectives were met by keeping the same
yield and same level of quality, which is mainly cleaning the sea cucumbers without removing its flesh or damaging its skin.
The sea cucumber processing line developped by Oceatec team is a success since it improves the productivity of the cleaning activity
by reducing dramatically the required time for this processing stage, compared with the entirely manual process and by producing a much higher valued product.
Click here for more information about the processing line
described in this seafood processing equipment design project.