Scalding is the first step in the process of feather removal. The scalding process largely determines the appearance, color and visual quality of the end product. It can also influence yield and shelf life.
The ducks are immersed into powerfully agitated hot water, which transfers heat to the feather follicles, allowing feathers to be removed mechanically by the pluckers/pickers.
Duck scalders are equipped with an extra agitator to create a downward water flow. In this way ducks keep immersed in spite of their floating capacity.
Marel Poultry scalders ensure optimum heat transfer and precise temperature control, two vital characteristics of a first-class scalding system Optimum heat transfer ensures that scalding is done efficiently. Precise temperature control is important for any scalding process, depending on the choice whether the scalding has to be soft, medium or hard.
- Optimum heat transfer
- Precise temperature control
- Multi-tank counter-flow principle
- Extra agitator for downward water flow
- Fewer cubic meters of water per bird
- Less dirty water, lower treatment costs
- Precise water level control system
For more information, contact your local marel representative today