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The "Chicken Dipper" scalding vat has a thermostatically controlled 1500 watt 120 volt-heating unit. The heating element is a "high watt density," 120 volt, 4 bolt flange element. The thermostat has infinite setting from 120 to 180 degrees. At the factory it is set to 155 (Those with an A B C D rating, C = 155 degrees). It will take about 35 minutes for cold water to reach 155. Water will heat faster if a piece of cardboard or Styrofoam is placed over the top of the fiberglass vat. Preparing: Completely bleed out the bird. After bleeding, scald and pick as soon as possible. Feathers soon become difficult to remove if the birds are not picked soon after killing. With proper use, this scalder can provide the service necessary for satisfactory scalding for machine picking. Fill the dipper with hot water from tap or a hot water heater. Use the dipper to maintain this heat. Immerse the bird in the water and agitate briefly. Check if the wing feathers will come out. If they can be pulled, scalding is complete. If not, dip the bird again. Do not leave the bird in the scadler. Scald just long enough so feathers can be picked. Leaving birds in the water causes unnecessary drops in temperature and damages the skin. This damage will result in poor keeping qualities of the poultry. Skim dirt from water to keep it clean. Add hot water if needed to maintain water. Some have found a small amount of detergent better prepares feathers for picking. This is especially important where water is hard. Click on the thumbnail pictures below to see a larger image (please look at our rules and privacy policy) |
ReneAlbert@machine--tools.com (Rene Albert) for additional information. This email is used for forwarding to newsgroup user.