By loosening the feathers, the scalder helps to facilitate a more efficient and hygienic plucking process, ultimately contributing to the production of high-quality turkey products. By loosening the feathers, the scalder helps to facilitate a more efficient and hygienic plucking process, ultimately contributing to the production of high-quality turkey products.
Tank: The scalder typically consists of a large tank or vat filled with heated water. This tank may be made of stainless steel or another durable material suitable for food processing.
Heating Elements: Heating elements, such as gas burners or electric heaters, are used to raise the water temperature to the desired level for scalding.
Temperature Controls: A system for monitoring and controlling the water temperature is essential to ensure that it remains within the optimal range for scalding without overheating.
Conveyor or Immersion System: There may be a conveyor system or immersion mechanism to move the turkeys through the scalding tank efficiently.
Benefits:
Efficiency: Scalding helps to streamline the feather removal process, making it faster and more efficient.
Quality: Proper scalding ensures that feathers are adequately loosened without damaging the turkey’s skin, resulting in a higher-quality final product.
Hygiene: Scalding water may contain antimicrobial additives to help reduce bacterial contamination on the turkey’s skin.
