70L Electric Chicken Scalder Machine – Stainless Steel Poultry Turkey Scalding

70 Litre Stainless Steel Poultry Scalder with drain basket, tap, thermostat and display screen for temperature control.Ideal for use before plucking, this poultry scalder makes the whole feather removal process quick & efficient. Made from stainless steel this machine scalds chicken, duck, goose or turkey in approximately 30 seconds!If youre in the farming industry or an abattoir, this poultry scalder can save you so much time and makes the plucking process even easier! By opening the pores, you can pluck birds in seconds and minimise the effort this step takes.Immerse the birds into the scalding machine for approximately 30 seconds (larger birds may need more time than this). While immersed, agitate the bird to ensure the water is reaching the skin under the feathers. After immersing, pluck one of the birds wing feathers by hand to check the scald. If there is no resistance when plucking, the bird is sufficiently scalded and should now be plucked.Ourscalders areRCM compliant as per Level 1electrical equipment that is classified low risk or unknown risk and is any in-scope electrical equipment.Specifications70 Litre ScalderPower supply: 220V/50HZPower watts: 3000WWater capacity: 70LTemperature range: 60-100 degreesDrain Basket (cm): 29(L) x 29(W) x 55(H)Capacity: Up to 20kg of poultryDimension (cm): 45 (W) x35 (D) x 63 (H)Weight: 21 kgMaterial:Stainless Steel SS201FeaturesStainless steel 201 construction (robust and rust free)70L tank with heating element at the bottom”Power- On” indicator light”Heat-Ready” indicator lightCan heat to required temperature with easeComes with an easy to use digital displayScalding 2-4 chickensin a quick sessionStainless steel dunk basket includedDrain tap included for easy cleaningRemovable stainless steel protection guard covering the heating elementRubber feetSuitable for use with chicken, duck, goose or turkeyEasy on/off switch and temperature controlMaximum Temperature: 100CDimensions: 45cm (W) x 35cm (D) x 63cm (H)Please Note:Over-scalding the bird may damage the birds skin or start cooking. Adjust your timing on repeated immersions to ensure the bird is not over-scalded.The following times may be used as a guide to ensure you do not over-scald your poultry:Chickens: 1 minutePheasants: 1 minuteTurkey: 1 minuteQuail: 1 minuteDuck: 1 minuteWhen scalding, the following temperatures are recommended:Chickens: 143F (63C)Quail: 127F (53C)Duck: 155F (68C)