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3. NOTE: All hardware (nuts, bolts, etc) should be checked for tightness before each use. The vibration of the machine
can cause them to loosen
4. Test the bottom of the rotating disk whether it’s works or not, and try to adjust the belt to the best.
5. Make sure the Chicken Plucker Machine is on a flat surface.
PROCEDURES: HOW TO PLUCK CHICKENS
1. Use your preferred method to kill your bird. Making a small cut on the neck and allowing the bird to bleed is
preferred. Completely removing the head is not recommended.
2. Scald the bird (this step is EXTREMELY important, the Plucker will not function without this step). Heat your
scalding water with a scalder machine to the desired temperature. Submerge the bird into the hot water, move the
bird around to ensure all the feathers are loosened. Scalding is done when the bigger feather on the wings can be
pulled out easily by hand.
NOTE 1: Different birds require different scalding temperatures & scalding times.
Batches of birds will vary slightly so be prepared to adjust accordingly with temperature and/or time.
Recommended as below
– Chicken at 60-65 – 70-90 sec.
– Duck at 63-66 – 160-180 sec.
– Geese at 70 – 72- 120-130 sec.
– Pheasant at 63 – 67- 70 – 90 sec.
– Turkey at 51 – 54 – 80 – 95 sec.
Scalding is the critical step in processing and requires either a lot of experience. If the scald is too long or too hot,
the skin will tear; if it is too short or too cold, feathers will stick. So be careful of scalding.
NOTE 2: If the plucker is ripping the skin of the bird, the bird was scalded too long or the scalding water is too hot.
NOTE 3: (Optional) When scalding, add some salt into the water, it will help to protect the poultry skin from
breaking.
NOTE 4: (Optional) Submerge the bird in cold ice water. A large plastic tote is suitable for this step. This is not
required but many prefer to do it, because the skin is less likely to tear during plucking or further butchering.
NOTE 5: (Optional) Mixing dish soap with the scalding water allows the hot water to penetrate to the skin. Birds
have oil on their feathers and breaking down the oil allows the hot water to get to the skin. The hot water relaxes the
muscles holding the feathers in place. Change the scalding water when it gets dirty and/or oily/or scald becomes
less effective.
3. Plug the plucker into the socket, turn the switch “ON”, the rotating plate inside the drum starts rotating, place the
scalded bird head down into the drum-once at a time. The plucker will remove the feathers automatically.
During plucking, pour cold water into the drum , the feathers or dirty things will wash out from the feather outlet.
