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Electric Scalding Machine (For Poultry Processing)

Electric Scalding Machine holds up to 120L of water and includes a stainless steel drain.  The thermostat will hold water from 60 all the way up to 100 degrees. Ideal for dipping birds to loosen feathers prior to plucking. This unit works great when you have chickens, quail, game birds, ducks, turkeys or geese to process, and with a 120L capacity, you can fit 20kg freshly-killed poultry at a time with ease.

Recommended scalding chicken temperature is 63-65 degree and shrink bagging at 85 degrees.



An electric scalding machine is a device used in poultry processing to scald birds before defeathering. Scalding involves immersing the birds in hot water to loosen the feathers, making them easier to remove. This step is crucial for achieving clean and efficient defeathering. Here’s a detailed overview of an electric scalding machine:

Key Features and Components of Electric Scalding Machine

  • Electric Scalding Machine Stainless steel structure (bucket wall 23mm thick)
  • Internal basket in perforated stainless steel sheet
  • Potentiometer for temperature regulation
  • On/Off button
  • Indicator light for “Heater On”
  • Indicator light for “Heat-Ready”
  • Valve for water removal
  • More economical than gas systems
  • Easy to clean
Electric Scalding Machine Specifications:
  • Power: 3 kW
  • Capacity: 120 liter

Species: Domestic Birds

Dimensions: 600x600x630mm (LxWxH)

Weight: 21 kg

Voltage: 230 V / 50Hz (single-phase)

Power Consumption: 3 kW

Benefits of Electric Scalding Machine

  1. Efficiency:
    • Significantly speeds up the defeathering process, especially compared to manual scalding methods.
    • Ensures a consistent scald, improving the quality of defeathering.
  2. Quality:
    • Proper scalding helps in achieving cleaner defeathering, which is crucial for the appearance and quality of the final product.
    • Reduces the risk of skin tearing or other damage during defeathering.
  3. Labor Savings:
    • Automates the scalding process, reducing the amount of manual labor required.
    • Allows for more birds to be processed in less time, increasing productivity.


  1. Preparation:
    • Fill the scalding tank with water and set the temperature according to the type of scalding required (soft or hard).
    • Wait for the water to reach the desired temperature before starting the scalding process.
  2. Scalding:
    • Immerse the birds into the hot water. This can be done manually or using a basket or rack system for larger batches.
    • Ensure the birds are evenly submerged and agitated if the machine has an agitation feature.
  3. Duration:
    • The time required for scalding varies based on the bird size and the type of scald (soft scald requires a lower temperature and longer time, while hard scald requires a higher temperature and shorter time).
  4. Post-Scalding:
    • Once scalded, the birds are removed from the machine and immediately transferred to a plucking machine or station for defeathering.
Weight 100 kg

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