Linco Food Systems A/s

Baader Food Systems Denmark A/s

Karsten Nielsen

Poul Kjeldsen

Jonas Jensen

Per Thorup

An arrangement for processing poultry has at least one overhead conveying device which is designed for conveying the poultry with a predefined conveying speed, which forms a conveyor line and is configured for transporting the poultry suspended by the legs. A plurality of processing stations are arranged along the conveyor line. The conveyor line has processing conveyor portions at each of the processing stations for processing poultry, and at least two of the processing portion lengths of each of the processing conveyor portions are configured to be controlledly variable. A method for processing poultry is also provided.

Assembly and method for processing poultry

An apparatus, configured and adapted for scalding slaughtered poultry, includes a scalding tank, which is open at the top, for receiving and for holding a liquid scalding medium, and a transport means, arranged above the scalding tank, for transporting the poultry in a hanging manner within the scalding tank along a scalding channel formed of a plurality of scalding channel sections from an input region to an output region. There is formed beneath the scalding channel a receiving compartment for scalding medium. There is arranged inside the receiving compartment at least one pump device as a turbulence-generating body for forming a pressure chamber which acts along the entire scalding channel. A corresponding method is also provided.

Device and method for scalding slaughtered poultry

A method and apparatus () for scalding and plucking slaughtered poultry, by way of example chickens, hens, turkeys, ducks or geese, where the poultry is transported via a sluice device through a scalding tunnel () are slaughtering, preferably suspended at the feet, where the poultry in the scalding runnel is conveyed successively between rows of nozzles () that are adapted to apply scalding agent to the poultry, where a plurality of different scalding agents are applied, where in a first scalding zone hot water is used as scalding agent, where in succeeding scalding zones scalding agents with mutually differing temperatures are applied, where in the said succeeding scalding zones warm humid air is used as scalding agent which is at least blown onto specific sub areas of the poultry. In a simple way optimal plucking may occur subsequently without the poultry subjected to unnecessary heat action, and so that a considerable reduction of the required energy consumption is simultaneously attained.

Growing community of inventors

Trige, Denmark

Karsten Nielsen