
Arrival and Unloading
Stunning : Common stunning methods include electrical stunning, controlled atmosphere stunning, or water bath stunning.
Bleeding :This step is crucial for ensuring the quality and safety of the meat.
Scalding and Feather Removal: The chickens are then transported to a scalding tank filled with hot water, and plucker machine clean feathers.
Evisceration: Following feather removal, the chickens are taken to an evisceration line.
Washing and Chilling: The eviscerated chickens are thoroughly washed to remove any remaining debris or bacteria. This is typically achieved using cold water or refrigeration systems.
Quality Control and Packaging: After chilling, the chickens undergo quality control inspections to ensure they meet food safety standards. If approved, they are packaged for distribution.




Type of birds | Chicken |
Capacity | Speed adjustable 100-10000BPH |
Live chicken weight | 2KG |
Finished products | Whole chicken |
Stunning | Included |
Killing | manual |
Bleeding time | 4 minutes |
Scalding time | 90 seconds |
Heat supply | Electric heating |
Scalding temperature | 52-61ºC, depending on the chicken data |
Evisceration | Manual on line |
Pre-chilling | Water bath chilling |
Giblet processing | Customzation |
Cutting process | Customzation |
Packing process | Customzation |
Power/Motor | 380V 3P 50Hz or Customized |





We have 40years history .more than 30engineering and technical personal ,Various production and testing equipment readily available .The company passed ISO9001, SGS,SONCAP,CE certification, product quality has been unanimously recognized.
We always adhere to the people-oriented scientific and technological innovation to meet customer needs, quality service as the basis, mutual win-win as the goal!

Professional poultry slaughter manufacturer since 1980.