Basic information

Poultry product processing involves the series of chains which is involved in the extraction of meat from poultry birds. On a small scale, poultry processing involves simple processes as one or few birds are to be processed into meat. Commercial production of birds usually involves the slaughtering and safe processing of large quantities of domesticated birds like broilers under safe conditions for human consumption

Broiler chickens (the type raised for meat) generally take up to seven weeks to reach market weight. Once they have reached the proper size and weight, workers trained in humane care arrive to catch each chicken at the farm, by hand. During this process, chickens are transferred into holding cages or modular bins, specifically designed for transport to the processing plant, aimed to ensure that birds do not hurt themselves or other birds, and that air is able to circulate

In the next step the birds are removed from the cages and transferred to continuously moving shackles where they are suspended by both legs. The transfer is often done in a dark room illuminated by a red light, the birds are not sensitive to the red light and this helps to keep them calm. The handling and transfer of birds both on the farm and at the slaughterhouse can be stressful

After the birds have been transferred to the moving shackles, they are usually stunned by running their heads through a water bath that conducts an electric current. Stress can have negative effects on the quality of the final meat product, and therefore efforts are constantly being made to improve the preslaughter processes. Stunning produces unconsciousness, but it does not kill the birds. The birds are killed either by hand or by a mechanical rotary knife that cuts the jugular veins and the carotid arteries at the neck

Production description

The chicken slaughtering equipment is used to slaughter all kinds of poultry products such chicken, duck, goose, or other kinds of birds like quail. The entire machine in the production line is made of stainless steel. The production line can be designed

This machine is intended for large scale slaughtering of chickens and was originally designed for a slaughter-house abattoir project. A complete poultry slaughter line basically comprises different slaughter equipment combined with conveying rails. It is the core part of a successful slaughterhouse operation

The poultry slaughtering machine line is used to slaughter all kinds of poultry products such as chicken, duck, goose, or other kinds of birds like quail. The entire machine in the production line is made of stainless steel. The production line can be designed

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

3. Chicken rearing cage and equipment of layer, day old chicken, brooder, broiler and chicken parents

4. Chicken feed processing equipment from feed crushing and mixing to stock to feeding chicken

5. Paper egg tray manufacturing equipment, the output from 1000 trays per hour to 6000 trays per hour

6. Egg processing equipment from automatic egg collection to packing egg to trays

7. Chicken slaughtering equipment from slaughter to vacuum package

8. Chicken manure cleaning and drying equipment to control the water content in chicken manure between 10% and 40%

9. Other poultry farm equipment are coming soon...

Bookmark our website and contact us now to discuss your modern poultry farm plan and quotation

Features

1. Advanced design and technology

2. High quality guarantee

3. Long service life

4. High degree of automation

5. Easy operation and straightforward maintenance

6. Labor and energy saving device

The various kinds of slaughtering equipment

1. Poultry killing and bleeding unit

Poultry killing and bleeding automatic overhead conveyor rail

Closed type poultry scalding machine

Automatic claw removing machine

Horizontal type plucking machine

Poultry carcass receiving trough

Automatic un loading device for claws

Automatic cleaning machine for hooks

Standard type trolley

Frequency conversion electric controlling cabinet

2. Evisceration unit

Poultry evisceration automatic overhead conveyor rail

Viscera sliding trough

Spraying type carcass cleaning machine

Standard type trolley

Normal electric controlling cabinet

3. Poultry carcass pre-cooling, de-boning and packing unit

Poultry carcass spiral type pre-cooling machine

Poultry carcass receiving trough

Poultry carcass de-boning and packing automatic over head conveyor rail

Poultry carcass de-boning belt conveyor

Carcass de-boning table

Half carcass cutting machine

Packaging table

Dual-chamber type vacuum packaging machine

Normal electric weighing scale

Plate type electric weighing scale

4. Auxiliary equipment and installation material unit

Knife sterilizing and hand washing device

High pressure gun

Poultry slaughtering plant installation material

The procedure for killing chicken 

1. Slaughtering

The slaughtering process involves the killing of the birds. Commercially, before the slaughtering, the feed supply for the birds is stopped 8 to 12 hours prior to the commencement of the processing steps and the water supply is kept steady. This will ease the evisceration process and prevent undigested food from contaminating the meat. Most slaughtering equipments are designed to keep the birds’ movement to prevent them from backing out

2. Scalding

This process involves loosening the feathers of the birds using hot water to aid de-feathering. Soap or any suitable loosening agent can be added to the hot water to enhance the process

3. De-feathering

After scalding, the loosened feathers are thoroughly picked. Small-scale processing usually involves handpicking of the feathers, unlike commercial processing which involves a larger number of birds. The birds are transported to de-feathering machines and the process is always very efficient and properly done

4. Evisceration

This is the removal of all the internal organs of the birds (viscera). The intestines, lungs, reproductive and other digestive parts of the birds are removed. This process generally involves the separation of the edible parts of the bird from the inedible ones

Our services

1. We offer the best poultry equipment which can meet our customers every requirement

2. 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 solutions. And customer can be rest assured

3. We recommend suitable products based on customer’s availability resources

4. We provide free house design to help customer build well structured and modern pen

5. We offer training to our customers for those who have no knowledge about poultry business 

6. Our poultry equipment’s are made with high and durable materials

Frequently ask questions

Q: What is chicken slaughter?

A: Slaughter is the first step in poultry processing, and arguably the most delicate and challenging. It involves taking a stream of living creatures and making sure they get fed efficiently into the system without stressing themselves or the workers handling them

Q: What is done before slaughtering chicken?

A: There is one primary method of stunning broilers prior to slaughter in some civilized country and that is “electrical stunning.” It is the predominant method of rendering birds unconscious

Q: What is the importance of proper slaughtering process?

A: To ensure that consumers receive only wholesome products for consumption, to ensure that by-products are properly treated so as to cause no direct hazard to health to provide a warning of the presence of serious contagious diseases among farm livestock

Q: When should chickens is slaughtered?

A: As a whole, chickens are generally slaughtered between 6 weeks to 6 months old. Farmers can also butcher them at a more advanced age, between 10 months and 1 years old, especially for laying hens which has stopped producing

Q: How old are chickens when slaughtered?

A: The age of chickens used for meat can vary from 6 weeks to 1 ½ years old