Basic information on fuselage machines

Working method: Slaughtering - scalding - plucking

Basic information on plucking machines

The plucking machine is one of the basic accessories in meat processing. Its task is to remove the excess feathers from the animal. As every plucking machine has its own instructions, we will only briefly explain the most basic tips here.

First, the animals are slaughtered and hung up to be bled. They are then placed in the scalding kettle. The scalding temperature should be between 55-60°C. After scalding, the animals are held individually against the running machine until all feathers have been removed. The plucking process takes approx. 40 seconds, for larger animals approx. 2-3 minutes.

Please note for ducks and geese: The animals should be moved up and down in the water bath, and a brush can also be used to brush against the direction of feather growth to ensure that the water penetrates through to the skin. (Waterfowl have thick feathers, especially in the belly/breast area). If necessary, the scalding temperature can also be raised to 65°C.