Meyn Poultry Processing Solutions in the Netherlands has introduced a new jet stream scalder, which has a unique water flow system that pulls the carcasses down in a stream that moves with the line direction.
For optimum feather removal, the right balance between temperature and scalding time should be applied. By means of effective scalding, the processing time can be reduced and the plucking result will be optimised.
With Meyn’s jet stream scalder, as the water flows with high velocity along the entire skin, the heat exchange is optimised resulting in a shorter processing time. The water not only pulls the bird down, but also makes it move along with the line direction. This way, scalding at high line speeds is no longer an issue as products are not dragged to the surface and scalded on only e.g. one side.
The Meyn jet stream scalder delivers an extreme uniform scalding result, independent of weight range or line speed.
This product is the first in a series of innovations that Meyn will unveil over the coming months, says the company.