70 Liters Electric Scalder for Poultry

Specifications:, 1. Stainless steel housing, 2. CE Certificate, 3. Suit for Chicken/ Duck /Quail /Turkey - details see: https://www.machineto.com/70-liters-electric-scalder-for-poultry-10176026

Brand Name:EST

Model Number:EST-120

Poultry Processing Equipment:electric scalder

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70 Liters Electri Scalder

Scalding is the critical step in processing and requires either a log of experience or sophisticated equipment. With proper use, this scalder can provide the service necessary for stisfactory scalding for machine picking. The chicken plucker will give you squeaky clean birds with no pin featehrs when you master the scalder. We manufacture the scalder to take the guesswork out of this operation but it is possible to have a perfect scald with very little investmenet.

Features:

Stainless steel housingfor a lifetime of service
Twist-knob temperature setting and a separate On/Off Button
Sensitive thermostat control switches the powerful heating element On & Off
"Heater On" indicator light
"Heat-Ready" indicator light
Has the Volume / Thermal Mass to scald 10kg batches of freshly-killed poultry in quick succession
Much more economical to operate than a gas burner
Easy to clean - Drain cock fitted - The heating element is covered by a removable grate

How to Use A Scalder :

Fill the scalder with water (Keep 1/2 water box's deepnesswith water height),
Turn the thermostat to "0" position, plug i, then swith it on. And set the thermostat to proper temperature.
When the temperture reach the setted one, immerse the bird/chickens in the water and agitate briefly. (We recommend scalding at 80-90 degrees)
Check if the wing feather will come out. If they can be pulled, scalding is compete. If not, dip the bird/chickens again. (Do not leave the bird in the scalder.Scald just long enough so featehrs can be picked. Leaving birds in the water causes unnecessary drops in water temperature and damages the skin.)

Specifications: