70 Litre Stainless Steel Poultry Scalder with drain basket, tap, thermostat and display screen for temperature control.
Ideal for use before plucking, this poultry scalder makes the whole feather removal process quick & efficient. Made from stainless steel this machine scalds chicken, duck, goose or turkey in approximately 30 seconds!
If youre in the farming industry or an abattoir, this poultry scalder can save you so much time and makes the plucking process even easier! By opening the pores, you can pluck birds in seconds and minimise the effort this step takes.
Immerse the birds into the scalding machine for approximately 30 seconds (larger birds may need more time than this). While immersed, agitate the bird to ensure the water is reaching the skin under the feathers.
After immersing, pluck one of the birds wing feathers by hand to check the scald. If there is no resistance when plucking, the bird is sufficiently scalded and should now be plucked.
Ourscalders areRCM compliant as per Level 1electrical equipment that is classified low risk or unknown risk and is any in-scope electrical equipment.
Specifications
- 70 Litre Scalder
- Power supply: 220V/50HZ
- Power watts: 3000W
- Water capacity: 70L
- Temperature range: 60-100 degrees
- Drain Basket (cm): 29(L) x 29(W) x 55(H)
- Capacity: Up to 20kg of poultry
- Dimension (cm): 45 (W) x35 (D) x 63 (H)
- Weight: 21 kg
- Material:Stainless Steel SS201
Features
- Stainless steel 201 construction (robust and rust free)
- 70L tank with heating element at the bottom
- "Power- On" indicator light
- "Heat-Ready" indicator light
- Can heat to required temperature with ease
- Comes with an easy to use digital display
- Scalding 2-4 chickensin a quick session
- Stainless steel dunk basket included
- Drain tap included for easy cleaning
- Removable stainless steel protection guard covering the heating element
- Rubber feet
- Suitable for use with chicken, duck, goose or turkey
- Easy on/off switch and temperature control
- Maximum Temperature: 100C
- Dimensions: 45cm (W) x 35cm (D) x 63cm (H)
Over-scalding the bird may damage the birds skin or start cooking. Adjust your timing on repeated immersions to ensure the bird is not over-scalded.
The following times may be used as a guide to ensure you do not over-scald your poultry:
- Chickens: 1 minute
- Pheasants: 1 minute
- Turkey: 1 minute
- Quail: 1 minute
- Duck: 1 minute
When scalding, the following temperatures are recommended:
- Chickens: 143F (63C)
- Quail: 127F (53C)
- Duck: 155F (68C)