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Donaghys Performance First

BST Oyster Supplies


Anticipating the fast changing economic and environmental, protective developments, Bakker analysed the aquaculture techniques applied worldwide. Bakker is now recog-nised as being the expert in aquaculture systems. Not just that, but also the highly appreciated and recognised suppliers of substrates (special ropes), floaters, oyster baskets and auxiliaries have selected Bakker as their exclusive representative of their top products, such as Donaghy’s of New Zealand, BST of Australia and GEM Plastics of Ireland.

Traditional harvesting and fishing methods for bivalves are labour-intensive and often not (anymore) economically justifiable. Automation of labour intensive process-stages is neces-sary. Especially for the rope culture of mussels, Bakker developed the “Venturi” harvest-ing system, which fully-automatically harvests from the “long-line”. A big step forward! Are you growing shellfish, using bottom culture, suspended culture, “bouchot” culture or from “batea’s”, Bakker has a method available for you.

Pre-treating shellfish is a very important step in the whole process. Pre-treatment can be carried out onboard or ashore and will be necessary for onward processing both for fresh processing and / or for meat processing. We will be happy to inform you about the advantages and disadvantages. A properly carried out pre-treatment will not just save the product but your wallet too. Depending culture, location, species and harvesting method applied, different pre-treatments may be necessary. To name just a few: Washing drums and washing conveyors, Grading units, De-stoners, Algae and weed separators, Sand and silt filters, Empty shell separators, Knife, brush and friction declumpers, Roller and drum graders, Debarnacling units, Dirty water separators, Sedimentation systems. Virtually for every treatment and capacity a type of machine is available.

Wet storage and purification
After harvesting and pre-cleaning of shellfish temporary wet storage may be necessary before onward processing is carried out. The reasons could be: Product revitalisation, Quality improvement, Desanding, Purification, Improvement of logistics, Market manipulation, Preparation for the onward process. Containers and systems are available from a few kilograms up to a multitude of tonnes. In the shellfish industry for process water filtering, Bakker has besides its own production of filters to 750 microns the exclusive representative of the "Van Remmen" filters which make a filtration of 750 to 15 microns possible to be achieved. 

Fresh processing
After the pre-treatment of shellfish, amongst others, the following steps for fresh processing can be carried out: Metering, Declumping, Washing, Debyssing, Inspecting, Revitalising, Weighing, Packing, Apparently a simple process, but fresh shellfish is live shellfish, meaning that they are active and their metabolism continues even when packed! The art of fresh pro-cessing is to create such conditions where the shellfish feels itself at home. Bakker fo-cuses on a careful treatment during the fresh processing to stress the live product as little as possible.

Apart from that Bakker developed a system (“Ce-Vitaal”), where the product is revitalised and conditioned just before packing. Because of this freshness and tenability is considerably improved. Once properly conditioned and packed, their metabolism is maintained, though at a considerable lower level. Packing method and conditions therefore are of utmost importance. Practically for every treatment and capacity a machine type is available. Bakker’s engineers know exactly what’s necessary for implementation.

Meat processing
After pre-treatment and during processing of shellfish meat a.o the following steps may be carried out: Metering, Declumping, Washing, Conditioning, Debyssing, “Shucking” or Pressure cooking, Meat-Shell separation, Fine separation, Meat washing, Inspection, Blanching, Dewatering, Pre-cooling, Freezing, Glazing, Weighing, Packing. A series of handlings, where it will be very well possible to economise on the various stages of the process. Bakker focuses on utilizing the natural protection of the fragile meat; the shell. It stands to reason with an as high as possible meat yield. Emphasis on these two important criteria will forthwith automatically mean a maximum conservation of vitamins, aromas, nutritional values and fla-vours.

In principle each preservation method is possible, which can be; Freezing (I.Q.F or Block fro-zen), Jarring (pasteurized or sterilised), Canning (sterilised), Dehydrated (freeze dried), etc. Virtually, for every treatment and capacity a machine type is available. Bakker’s engineers exactly know what’s necessary.