Basic information
Scalding is the process employed during poultry slaughter for removing feather from the skin, careful equipment design and processing conditions are required for scalding of poultry, because during this process carcasses come in contact to with other and act as a chance source of contamination. Since very small quantity of soil material (e.g. Dirt, faecal material) attached to the feathers can contain 108 to 109 microorganisms, it is important to minimize cross contamination in this the common scalding tank
In a small plant, scalding can be performed manually (i.e., placing the carcasses in and removing them from a scalding tank), but in large plants it is done in a continuous manner whereby the birds are dipped in a single or multistage scalding bath while suspended from a moving shackle line. The water can be is heated by oil, gas, electricity or an open steam-pipe. Alternatively vertical cabinets utilizing hot water sprays or steam can be used. Temperatures of 50–51 °C for 3.5 min are employed for ‘soft’ scalded chicken carcasses destined for chilling, or 56–58 °C for 2–2.5 min for ‘hard’ scalded carcasses destined for freezing
Maintaining and controlling of the temperature is one of key feature to keep bacterial load under control and also important for maintaining the level of muscle degeneration, colour of carcass, temperature of carcass, cooking characteristics and appearance of skin. For quality poultry meat production, method of scalding and temperature selection is needed to be studied
Product description
The scalding tank is the most common scald technology in use and is best described as dragging carcasses through a tank of hot water. Immersion systems come in single- and multi stage configurations, incorporating mechanical and physical variables. Single-stage systems provide less washing effect than multi stage systems. A “hard scald” combining shorter scald times and higher scald temperatures. A “hard scald” facilitates removal of the epidermis, which enhances the adhesion of coatings commonly used with fried foods. A “soft scald,” combining longer scald times and lower scald temperatures. A “soft scald” retains much of the epidermis and natural skin color
The birds go through scalding tanks. These tanks contain hot water that softens the skin so that the feathers can be removed. The temperature of the water is carefully controlled. If retention of the yellow skin colour is desired, a soft-scald is used (about 50 °C, or 122 °F). If a white bird is desired, a higher scald temperature is used, resulting in the removal of the yellow pellicle, turkeys and spent hens (egg-laying birds that have finished their laying cycles) are generally run at higher temperatures—59 to 60 °C (138 to 140 °F)
Series of products to serve the poultry farm fully, click the name to learn more
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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...
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Process of scalding
1. Soft scalding and semi scalding entails scalding for 60 to 180 s in water at 50 to 51◦ This method leaves the epidermal layer intact, which is why it is commonly used for young broilers and turkeys but still allows for relatively easy feather removal (Fletcher. 1999). Birds slaughtered for display should be scalded in this way to improve the appearance of the carcass, since water that is too hot will cause the outer layer of skin to loosen or be lost. Such loss also results in the loss of some yellow pigment from the skin
2. Sub scalding and medium scalding is used for mature birds, and involves using water at 54 to 58◦C for 60 to 120 s. The epidermal layer is broken down by this time temperature combination, and the feathers are usually much easier to remove
3. Hard scalding and full scalding requires a water temperature above 56-60◦C for 45 to 90seconds. This method is faster and eliminates pinfeathers, but the birds tend to dry out and have a less desirable appearance. It is easier to remove the feathers from carcasses scalded at this temperature than from those scalded at lower temperature, but the flesh of such poultry is “doughy” and lifeless and the skin becomes discolored soon after processing. As a result, the carcass must be kept covered with a packaging material or moist with ice or water. Waterfowl may be scalded at this temperature because it is the only satisfactory way to release feathers, while the skin of waterfowl does not discolor as readily as do other species of poultry
4. Careful equipment design is required for meat hygiene. Since 1 g of soil material (e.g., dirt, faecal material) attached to the feathers can contain 108–109 microorganisms, it is important to minimize cross-contamination in this common bath. Maintaining and controlling the temperature is one of the key features to keep bacterial load under control. Another means is the use of a counter flow design of clean water introduced at the exit end of the tank, and water flow towards the entrance where the more contaminated birds are introduced
5. Installing a multistage scalding tank system can further reduce contamination problems; this would consist of 2–4 water tanks, where the carcasses are moved from the initial, more contaminated bath, to the cleanest bath at the end. It is reported that when scald water contaminants enter the broiler’s respiratory system during immersion scalding, they can be spread to the circulatory system and to the internal organs, and possibly throughout the entire carcass
Precautions
1. In counter current systems, sufficient water replacement with post-scald carcass rinse is considered good manufacturing practices for efficient immersion scalding
2. It is found that counter of the current scalding reduced aerobic bacteria, coliform, and E. coli 0.64 log10, 0.76 log10, and 0.72 log10 CFU/ml, respectively, and Salmonella prevalence by 10 percent in scald water
3. Multi-tank immersion systems further improve the microbiological quality of the scald water
4. Increasing scald water ph from 7 to 9, reduces microbial levels in the water
Why you should choose our company
1. Our products are thoroughly checked by experienced quality controllers, on defined parameters before their final shipment into the market
2. We provide follow up on technical support services to ensure there is a stable operation of our customers’ poultry product
3. We have built a team that solves series of poultry problems like consultation, site survey, sample analysis and installation
4. We ensure the safe and non-destructive delivery of equipment
Our services
1. We provide you with professional guidance and design in all of our poultry farm equipment
2. We offer excellent services in all our equipment
3. We give customers detailed information on the product they want to buy
4. We give guideline to our first time customer’s on how to go about their poultry farm
5. After purchasing our poultry equipment, we do follow up on our customers about the equipment they purchased
Frequently ask questions
Q: What is the difference between a scalding tank and a poultry depilator?
A: The only difference the two is that one is big while the other is small but they both work for same purpose
Q: Is it only meant for chickens?
A: No, it works for other poultry birds such as goose, turkey, quails and ducks
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