120 Liters Hot Selling Product Stainless Steel Poultry Scalder Machine/Chicken Scalder

• Type: Plucker, Depilator
• Usage: to Remove Feathers of Chicken, Duck, Goose.
• Application: Chicken
• Power Source: Electric
• Heating and Ventilation Equipment Type: Steam or Hot Water Heating
• Epidemic Prevention Equipment: Medicated Bath Equipment
• Model NO.: chicken scalder machine
• Blade Type: Curved Teeth
• Computerized: Non-Computerized
• Certification: CE
• Condition: New
• Model: Handhold Plucker
• Depilation Net Rate: 100%
• Capacity: 120L
• Applicable Industries: Farms, Home Use, Retail
• Key Selling Points: Long Service Life
• Core Components: Motor
• Dimension(L*W*H): 57*49*67cm
• Material: Stainless Steel
• Voltage: 110V/220V
• Transport Package: Wooden Carton for Chicken Plucker
• Specification: CE
• Trademark: Chicken Plucker
• Origin: China
• HS Code: 84365000
• Production Capacity: 1000 Units / Month

Product Description

120 Liters Hot selling product stainless steel poultry scalder machine/chicken scalder

 

 

Specification of scalder

Capacity	Size	Weight	Power	Application
70L	38*46*62CM	16KG	2KW	Quail, pigeon, chicken
120L	50*50*64CM	24KG	2.2KW	Quail, pigeon, chicken

Product Description

Main features:

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

9.Package: Stainless Steel Electric Scalder+Stainless Steel Water Tap Stainless Steel Basket Instruction Manual


 

Steps of using Scalder

 

1. 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.

 

2. 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)

 

3. 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)

4.Scald just long enough so featehrs can be picked. Leaving birds in the water causes unnecessary drops in water temperature and damages the skin.