is shown in figure 11. This machine required a 

 large volume of water, and although it func- 

 tioned well, evisceration was incomplete and 

 it was also discontinued. 



Figure 12 shows a prototype of the most suc- 

 cessful eviscerator, which has been in limited 

 commercial use both ashore and at sea, under- 

 going tests at dock side in 1965. Evisceration 

 is performed by a series of rotating rollers and 

 the action is similar to that of a washing ma- 

 chine wringer. Each roll rotates in the opposite 

 direction of the adjacent roll for about one 

 revolution and then reverses direction. Every 

 other roll therefore rotates in the same direc- 

 tion. The roller surface is critical because it 

 controls the cleaning action by squeezing off 

 the viscera between two adjacent rolls. The 

 rolls are on an inclined frame, and the individ- 

 ual scallop meats flip down to the next roll with 

 each rotation of adjacent rolls away from one 



another. Water is continuously sprayed over 

 and underneath the rollers during evisceration. 

 Numerous variations in size, length of rolls, 

 number of rolls, surface type, and number and 

 speed of rotation have been tested ; this evis- 

 ceration has provided the best results. 



Two additional methods for eviscerating 

 calico scallops have been described by Bullis 

 and Love (1961) and by Williams (1966). Both 

 these methods require partial hand-shucking 

 and utilize vacuum suction to speed up the 

 operation. Neither of the two methods has been 

 used commercially. 



Shucking 



Efforts to develop a suitable method to auto- 

 matically shuck calico scallops have not been 

 as varied nor so much a problem as eviscera- 

 tion. For the most part, inventors have utilized 



Figure 11. — Eviscerator shown in figure 

 10 with water jacket attached. 



12 



