killing and defeatthering duck

Killing and defeathering

The right balance between product quality and efficiency

Good and effective stunning, killing and defeathering significantly influence the quality, shelf life and appearance of your end products. We offer the right balance between product quality, efficiency and hygiene.

Important features in ongoing developments are reductions in water consumption, energy consumption, cleaning costs and maintenance costs, whilst preserving the optimum result. The modular equipment design implies easy upgrade options to increasing capacities.

Ducks are stunned by guiding them through an electrical charged water bath. The infeed plate ensures effective stunning. The flexible high-frequency water bath stunner complies fully with existing regulations. After stunning the necks are cut so the ducks can bleed out.

Marel scalders ensure optimum heat transfer and precise temperature control, two vital characteristics of a first-class scalding system. Extra agitators in duck scalders create a downward water flow to keep ducks immersed in spite of their floating capacity.

The way a duck is defeathered is crucial to its presentation. Depending on your individual situation, you can opt for in-line pluckers, contramatic pluckers, drum pluckers or a combination of these. You'll always have an optimized plucking result for your type of duck, no matter your capacity.

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Our dedicated team is here to help and answer any questions you might have.

We look forward to hearing from you, and we will do our very best to get back to you as soon as possible.

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