Killing and Defeathering

Duck scalding

The right balance between product quality, efficiency and animal welfare

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, of course, animal welfare 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.

Stunning and killing

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 Poultry 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. Our pluckers/pickers feature adaptable plucking/picking speeds and adjustable individual beams. Just like the frequency converters at the breast side, they contribute to the optimization of the plucking/picking result.


Water bath stunner

Water bath stunner

Highly effective water bath electrical stunner to stun ducks before the bleeding cut is applied

Immersion scalder

Immersion scalder

Immersion scalding guarantees powerful water agitation and constant temperature of the scald water to ease the defeathering

Pluckers (Pickers)

Pluckers (Pickers)

Our pluckers/pickers feature adaptable speeds and adjustable individual beams, resulting in an optimal presentation