RAPID PERFORMANCE

Plucking time:
from 8 to 12 seconds

ANIMAL PREPARATION AND PROCESSING
Slaughtering the animal according to current regulations and make sure that it is done with slaughter pliers in order to tear only minimally the animal’s skin and prevent it from further ruin during defeathering.
Keep the animal head down into the cone for a complete bleeding.

FOR CHICKENS, TURKEYS, GUINEA FOWLS AND HENS
Wear latex gloves when handling the animal.

After a complete bleeding, immerse the animal in hot water at 63°/65°C, being careful not to burn yourself and the animal skin with the hot water, shake the animal several times and verify that the release of feathers happens with ease.

FOR THE WEB-FOOTED ANIMALS (DUCKS AND GEESE)
Wear latex gloves when handling the animal.
For scalding, use a tank with air distribution system, with the water temperature at about 65° C.
Immerse the animal rubbing it with a little rake both on the back and chest and raise the feathers to let the water penetrate between them in order to get a uniform wetting. Being careful not to burn yourself and the animal skin with the hot water, shake the animal several times and verify that the release of feathers happens with ease.

When the feathers come off easily, put the animal at the centre of the plucking machine, close the lid and operate the machine for 8/10 seconds (plucking time). If the plucking time is longer there is the possibility to ruin the animal. Small residuals of feathers are normal and have to be removed manually

IMPORTANT!

Small residuals of feathers are normal, do not keep the machine working over the indicated time in order not to damage the animal. If the animal is stuck in the internal rubber fingers, stop the machine and place it again in the centre in order not to damage it.

AT THE END OF THE WORKING PROCESS, STORAGE THE MEAT ACCORDING TO THE REGULATIONS IN FORCE.

Contacts
  • Via del Donatore 8,
    Montefano (MC), 62010
    Tel. +39 0733 1714788
    Mob: +39 348 9688579

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