Basic information
Incubator house is a structure or building designed for the accommodation of incubators and the incubation of the eggs of poultry. Incubator houses are built as part of various poultry farms, breeding farms, and poultry hatcheries
An incubator is basically a box that holds eggs while maintaining an appropriate temperature, humidity, and oxygen level. Incubators have varying capacities and adapters for eggs from different species. Popular incubator models often include automatic turners, humidifiers, and temperature controllers
The incubator should be in a room that has no direct sunlight; the temperature and humidity should be controlled and stable. The incubator and hatcher should also be isolated from the growing facilities
Newly hatched chicks can be contaminated by older birds and the dust created by growing birds. Take biosecurity measures to insure the incubator area is not contaminated by older birds. Chicks may be hatched in the incubator depending on what type it is; however, hatching creates large amounts of dust and down
A part of my company's chicken house design, for reference only
Features
1. It consists of a big middle fan with automatic heating and roller humidifying system
2. It has a backup emergency and alarming system for insurance using
3. It has an automatic air cooling system and automatic ventilator
4. It has an inner light
5. It is made of polyester, double wall construction for a perfect insulation
6. Trolley egg-frame for easy operating, inside disinfecting and cleaning
7. Microcomputer that makes each incubator completely automatic
8. Hatching rate of more than 98%
9. Combined incubators feature the setter and hatcher incubator together in one unit
Series of products to serve the poultry farm fully, click the name to learn more
1. Steel structure poultry house, opening type for hot countries and close type for cool countries
2. Poultry hatching equipment’s capacity of eggs up to 120,000+ to be hatching house
4. Chicken feed processing equipment from feed crushing and mixing to stock to feeding chicken
6. Egg processing equipment from automatic egg collection to packing egg to trays
7. Chicken slaughtering equipment from slaughter to vacuum package
9. Other poultry farm equipment are coming soon...
Bookmark our website and contact us now to discuss your modern poultry farm plan and quotation
What to consider
1. Location
The chick hatcheries are modern buildings that provide separate rooms for each hatchery operations, but each room has its individual requirements. The hatchery area should be a separate unit with its own entrance and exit, unassociated with those of the poultry farm. The hatchery should be situated at least 1000 ft from poultry houses to prevent horizontal transmission of disease-producing organisms from the chicken houses to the hatchery
2. Size of the hatchery
The size of the hatchery is based on the egg capacity of the setters and hatchers, number of eggs that can be set each week and number of chicks hatched each week. Also, necessary space to be allotted for future expansion
3. Hatchery design
Hatchery should be constructed in such a manner that the hatching eggs may be taken in one end and the chicks removed at the other. In other words, eggs and chicks should flow through the hatchery from one room to the one next needed in the hatching process. There should not be no backtracking. Such a flow affords better isolation of the rooms and there is less human traffic throughout the building
Principles
1. Temperature
Temperature is the most critical environmental concern during incubation because the developing embryo can only withstand small fluctuations during the period. Embryo starts developing when the temperature exceeds the Physiological Zero. Physiological zero is the temperature below which embryonic growth is arrested and above which it is reinitiated. The physiological zero for chicken eggs is about 75of (24oc). The optimum temperature for chicken egg in the setter (for first 18 days) ranges from 99.50 to 99.75 o F and in the hatcher (last 3 days) is 98.50 F
2. Humidity
Incubation humidity determines the rate of moisture loss from eggs during incubation. In general, the humidity is recorded as relative humidity by comparing the temperatures recorded by wet-bulb and dry-bulb thermometers. Recommended incubation relative humidity for the first 18 days ranging between 55 and 60% (in setter) and for the last 3 days ranging between 65 and 75%. Higher humidity during hatching period is given to avoid dehydration of chicks
3. Ventilation
Ventilation is very necessary in incubators and hatchers because fresh oxygenated air is needed for the respiration (oxygen intake and carbon dioxide given off) of developing embryos from egg setting until chick removal from the incubator. The oxygen needs are small during the first few days compared to the latter stages of development. Oxygen content of the air at sea level is about 21%. Generally the oxygen content of the air in the setter remains at about 21%. For every 1% drop in oxygen there is 5% reduction in hatchability. Carbon dioxide is a natural by-product of metabolic processes during embryonic development and is released through the shell. The tolerance level of CO2 for the first 4 days in the setter is 0.3%. CO2 levels above 0.5% in the setter reduce hatchability and completely lethal at 5.0%, since the normal oxygen and CO2 concentrations present in air seem to represent an optimum gaseous environment for incubating eggs, no special provision to control these gases is necessary other than to maintain adequate circulation of fresh air at the proper temperature and humidity
4. Position of eggs
Artificial incubating of eggs should be held with their large ends up. It is natural for the head of the chick to develop in the large end of the egg near the air cell, and for the developing embryo to orient itself so that the head is uppermost. When the eggs are incubated with the small end up, about 60% of the embryos will develop with the head near the small end. Thus, when the chick is ready to hatch, its beak cannot break into the air cell to initiate pulmonary respiration. Eggs positioned horizontally will incubate and hatch normally as long as they are turned frequently. Under normal circumstances eggs are set with large end up for the first 18 days (in setter) and in horizontal position for the last 3 days (in hatcher)
5. Turning of eggs
Birds, including chickens and quail, turn their eggs during nest incubation. Nature provides nesting birds with the instinct of turning eggs during incubation. Similarly eggs are to be turned at least 8 times a day. Turning of eggs during incubation prevents the developing embryo adhering to the extra-embryonic membranes and reduces the possibility of embryo mortality. In large commercial incubators the eggs are turned automatically each hour i.e. 24 times a day. Most eggs are turned to a position of 45o from vertical, and then reversed in the opposite direction to 45o from vertical. Rotation less than 45o are not adequate to achieve high hatchability. Turning is not required in Hatcher
Advantages
1. Securing hatching eggs
Hatcheries can get the hatching eggs from any one of the following ways
From own breeder flock
From other breeder flocks
From other hatcheries
2. Traying hatch eggs
The eggs from the breeder flocks should be transferred to the egg setter trays in the hatchery immediately after receiving
3. Fumigation of hatching eggs
After the egg setting process is done, the eggs are kept in the fumigation chamber for fumigation. Fumigating with 3x concentration of formaldehyde for 20 minutes will kill about 97.5 to 99.5% of the organisms on the shells. One ‘x’ concentration means 20 g of kmno4 with 40 ml of formalin for 100 cubic feet (3x means 60 g of kmno4 + 120 ml of formalin for 100 cubic feet)
4. Cold storage
When the eggs are not set immediately after receiving, they should be kept in cold rook at the temperature of 65 of and 75% relative humidity
5. Warm eggs prior to setting
Approximately 6 hours prior to placing eggs in the setter they should be moved from the egg-cooler room to normal room temperature. Here, atmospheric air condenses over eggshell and form water droplets over eggshell, which is called as ‘Sweating’. It is advantageous to warm eggs before placing them in the incubator by avoiding creation of low temperature in the machine by placing cool eggs directly
6. Loading of eggs
Placing of eggs in the setter is called ‘Loading of eggs’. Eggs can be set in the setter either all-in all-out basis or batch basis. Most of the commercial hatcheries are practicing batch system of loading eggs in the setter that will minimize the initial time taken to reach normal incubation temperature in the setter. In this case, each setter is having hatching eggs with different stages of embryonic developments
7. Candling
Candling is a process in which eggs are kept in front of a light source to find out the defects in eggshell, embryonic development etc. Candling can be done as early as five days of incubation, but errors in candling often occur at this time. Under commercial operations, candling is done when the eggs are transferred from setter to hatcher (at 19th day for chicken eggs). There are two methods of candling
That can be used. The fastest method involves the use of a table or mass candler, an entire tray of hatching eggs may be placed on the mass candler and examined with one observation. Candling with a spot candler or individual candler is a little slower, but it is more accurate
8. Transfer of eggs
In modern incubators, eggs are transferred from setter to hatcher at 19th day of incubation (for chicken egg) or when approximately 1% of the eggs are slightly piped. In general, one-seventh of total incubation period is needed to keep eggs in the hatcher
9. Pulling the hatch
The process of removing the chicks from the hatcher is often called pulling the hatch. Chicks should be removed from the hatcher as soon as all are hatched and about 95% are dry. Excessive drying in the hatcher should be avoided
10. Hardening the chicks
When the chicks are first placed in the chick boxes they are soft in the abdomen, are not completely fluffed out, and do not stand well. They must be “hardened” by leaving them in the boxes for 4 or 5 hours. Such hardening makes it easier to grade the chicks for quality, and the chicks are more easily vent-sexed
11. Grading the chicks
No chick below the minimum standard must be allowed to go to a customer. Some standards for quality are,
No chick deformities
No unhealed navels
Above a minimum weight
Not dehydrated and
Stand up well
12. Sexing the chicks
Layer type day-old chicks are needed to be sex separated either by vent sexing or auto-sexing (feather sexing). In case of meat-type day-old chicks sexing is not practiced
13. Vaccination
Most chicks are vaccinated against marek’s disease in hatchery before delivery. Most common method of vaccination of day-old chicks is by subcutaneous method in the nape of the neck
14. Chick delivery
Baby chicks should reach the customer’s farm early in the morning. Not only the weather is cooler during this part of the day but the early arrival allows a full day for close observation of the chicks by the caretaker
15. Washing and cleaning
Cleaning the hatchery between hatches is of primary importance. The process must be complete. Except for the setters and setter room, every piece of equipment must be thoroughly vacuumed, scrubbed, disinfected and fumigated
16. Disposal of waste
Hatchery wastes includes an infertile and non-hatched egg, dead and cull chicks that should be disposed in such a manner not to create problem to the neighbors and also not to contaminate the hatchery premises
Benefits of incubator
1.They guarantee a higher hatching rate
2.They limit the breaking or falling of the eggs
3.They ensure that the eggs are turned correctly every time
4.They maintain constant temperature and humidity 24 hours a day
Precautions
1.The energy egg incubator needs to be put in a dedicated brick room and prohibited in putting the breeding homes and staff often moves around the area
2. Non-electrician credentials are strictly prohibited wiring installation
3. Do not dry basin without water
4. No hatching experience staff operating this energy egg machine alone
5. The grounding wire should install according to the standard method, each energy egg machine should be equipped with leakage protection switch
6. When putting eggs into the energy egg incubator machine, there should be need for disinfection of the egg trays inside the machine
Its working principles
1. The temperature sensor should be placed in the upper part of the energy egg machine, humidity sensor placed in the lower part
2. After each hatching patch, egg tray, egg rack, the inside of the machine should be disinfected, uniform fan need do lubrication (plus lubricating oil.) Should check the machine internal circuit whether damage or not
3. Before running an incubator ensure that there is enough water present underneath the shelves, otherwise the culture media will be drying out
4. The incubator should be cleaned regularly, otherwise organisms will settle down on the shelves or the corners of the incubator
5. To avoid the condensation of water onto the media placed the plates upside down with the lid at the bottom
6. Before placing the culture plates inside the incubator make sure the desire parameters are achieved
7. Avoid repeated opening of the door when the incubator is running
Components of an Incubator
1. Cabinet
The cabinet is made of a double-walled cuboidal enclosure. It has a capacity of 20 to 800L. It consists of an inner wall which is made of aluminum and an outer wall which is made of stainless steel sheets. To provide insulation to the incubator the inner gap between the inner wall and outer wall is filled with glass wool. It prevents heat loss from the incubator
2. Door
The incubator contains an insulated door that encloses the insulated cabinet. There are also presents a glass door that enables the visualization of the interior of the incubator
3. Control Panel
It is located at the outer of the incubator. It consists of many switches and indicators which monitor the different parameters of the incubator. It also controlled the thermostat device
4. Thermostat
It is used to achieve the desired temperature within the incubator. It constantly maintains the specified temperature within the incubator by the heating and no-heating cycles
5. Perforated shelves
It is located on the inner wall of the incubator. The plates of culture media are placed over it
6. Asbestos door gasket
It provides an airtight seal between the door and the cabinet. It separates the hot environment of the cabinet from the external environment and prevents the outside air from entering the cabinet
7. Humidity and gas control
A water source or reservoir is located underneath the chamber. This water is vaporized to control the relative humidity inside the incubator. It also contains a gas chamber that maintains the CO2 concentration within the incubator
Why you should choose us
1. We have more than 20 years of experience in the designing, production, sales and marketing of poultry equipment
2. We manufacture finished products from raw materials, with strict implementation of the ISO management system
3. We provide you with professional guidance about our poultry equipment
4. We help you design your farm to your satisfaction and worry-free
5. We ensure safe and non-destructive delivery of equipment
Our services
1. We offer the detailed information about our product and services
2. We offer the best equipment which meets our customer’s every requirement
3. We have long time and rich experience on the products manufacturing. If any machine operation questions after sales, we will reply you within 24 hours with solution. And customers can be rest assured
4. We give customers detailed information on the product they want to buy
5. We give guideline to our first time customer’s on how to go about their poultry farm
6. After purchasing our poultry equipment, we do follow up on our customers about the equipment they purchased
Frequently ask questions
Q: How long can incubated eggs go without heat?
A: Yes, Some embryos can survive at temperatures below 90°F for up to 18 hours
Q: How long does a chicken egg stay fertile?
A: Around two to three weeks after mating
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