The defeathering machine is used to remove feathers from different kinds of poultry birds being slaughtered, like broilers, old layers, cockerels, turkeys, etc.). It ensures a highly reliable possibility of efficiency and time-saving options. This eventually brings about quick processing of poultry birds for the farmer or processor.
Steps/Instructions on how to use the Defeathering Machine:
After scalding, the carcasses enter the defeathering machine. The machine therefore consists of banks of counter-rotating stainless-steel disks or drums, with rubber ‘fingers’ mounted on them. As the birds are conveyed through the rotating picker fingers, the feathers are rubbed or plucked from the carcass. Continuous water sprays flush away the feathers. The remaining feathers are removed by hand.
Follow the following steps:
- Slaughter the poultry bird, while you allow the blood to drain out properly.
- Put the slaughtered chicken(s) in hot water to scald at about 65 – 80 degrees depending on the toughness of the skin of the poultry bird.
- Turn on the machine and drop the scalded birds in it, facing heads down.
- You can turn off the machine at between 10 – 20 seconds, depending on the type of poultry bird and the toughness of the bird skin.