Chicken Slaughter Process

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Employees hang live chickens on tracks.
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Chicken Stunning(Non-Halal)
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Stun the chicken using a water bath,2-11 seconds
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Employees killed the chicken with a knife
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After slaughtering the chicken, drain the blood for 4.5 minutes to ensure that the blood flows out completely.
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Use a scalding tank for 90 seconds ,and water temperature of 58-61°C to ensure that the chicken is evenly scalded.
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Use a vertical hair removal machine to remove hair quickly.
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Remove the chicken's internal organs
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Cold water pre-cooling ensures the freshness and cleanliness of the chicken carcass
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Chicken Cutting and Packaging
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According to the actual requirements of customers, we divide and package.
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Plucker machine |
Chilling machine |
Scalding machine |
Gizzard peeling machine |
Double claw machine |
Loose hair machine |



1,Are you manufacturer?
Yes, we are a professional manufacturer of meat processing machinery with 15 years of production experience.Welcome to visit.
2,Can you provide a complete slaughtering plan?
Yes, we have a professional technical team that can design a complete solution for you.
3,How can you guarantee your product quality?
We have a professional quality inspection department, from raw material procurement to production, with strict control.
4,What is the product warranty?
We provide a one-year warranty, you can contact us if have any questions, and we have professional after-sales service.
5, What about the installation and commissionning?
The professional technical team will assist you in the installation and commissioning. If cannot go to the site to install, can also provide full video guidance.