Chicken plucker

Chicken plucking machines with 40 cm, 50 cm and 60 cm drums, from 1,500 W to 2,200 W stainless steel, plus replacement plucker fingers and an electric debeaker.

Plucking by hand is what limits how many birds a day you can actually process, and it is where most of the labour cost in slaughter sits. A drum machine turns minutes per bird into seconds.

Scald first and scald properly — a plucker only removes feathers the hot water has already loosened. Birds that go in under-scalded come out torn, which costs more in downgraded carcasses than the time it saved.