Elements of a turkey slaughter line

Turkeys slaughter line elements

The elements of the turkey slaughter line constitute a complete set of equipment and technological components intended for poultry processing plants. The system has been designed with high efficiency, compliance with sanitary standards, and safe, ergonomic operation in mind, in accordance with veterinary requirements and European Union standards.

Application

The line is intended for:

• turkey slaughter,
• scalding and defeathering,
• carcass transport,
• washing and initial post-slaughter processing,
• cooling of poultry carcasses.

Main Components of the Turkey Slaughter Line

Scalding and preparation for defeathering

• Water scalding tank with spray pumps – stainless steel construction ensuring uniform scalding of carcasses.
• Electric scalding tank with water circulation pump – aluminum construction clad with galvanized sheet, optionally available entirely in stainless steel.

Defeathering and washing

• Feather plucker after scalding – 6-bar machine suitable for turkeys, chickens, geese, and ducks.
• Spray washer – stainless steel construction.
• Washer-cleaner for poultry feet and gizzards – device for effective cleaning of post-slaughter elements.

Transport and slaughter conveyor system

• drip trough elements – stainless steel,
• conveyor structures – galvanized steel,
• conveyor components – galvanized,
• chain elements – aluminum,
• rollers – polyethylene,
• structural wires – galvanized,
• conveyor line elements – galvanized,
• angle, tensioning, tightening, and drive wheels – galvanized,
• motor-reducer drive wheels – galvanized.

Shackles and cooling system

• turkey shackles – stainless steel,
• carcass cooling shackles – stainless steel,
• conveyor chain – aluminum clamps, plastic bearing rollers.

Key Advantages of the System

• durable materials: stainless steel, galvanized steel, aluminum,
• resistance to moisture and cleaning agents,
• easy hygiene maintenance,
• modular design – possibility of line expansion,
• adaptation to various poultry species,
• compliance with HACCP systems.