Linco Food Systems A/s

Jørgen Zachariassen

Poul Kjeldsen

A method and an apparatus for scalding of slaughtered poultry are described, for example chickens, hens, turkeys, ducks, or geese, prior to plucking thereof, where the birds while shackled by their feet are conveyed through a scalding chamber (), preferably via a sluice device, in which chamber a precisely controlled heated atmosphere of humid, hot air is established by blowing in steam at the bottom of the scalding chamber, which air is recirculated and blown directly onto the poultry, and where the scalding period is determined by the length and course of the conveyor () and by the capacity and/or speed of the conveyor, where a scalding chamber () with a relatively large height is used, and where the scalding chamber conveyor () including its secondary nozzles () extends through two or more levels (stories).

Method and an apparatus for scalding slaughtered poultry

A method for gas stunning of poultry for slaughter is in which the poultry arrives at the poultry slaughterhouse, for example, in transport crates, where the poultry is subjected to gas after the poultry have been taken out of the transport crates, and where the poultry are conveyed by conveyors () successively through a stunning chamber (). The influence of the stunning gas for stunning of the poultry is adjusted in the stunning chamber by reducing or increasing by adjusting an effective length of at least one conveyor in the stunning chamber ().

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Mårslet, Denmark

Jørgen Zachariassen