Chicken Scalder  

*Stainless steel housing for a lifetime of service

*Twist-knob temperature setting and a separate On/Off Button 

*Sensitive thermostat control switches the powerful heating element On & Off

*"Heater On" indicator light

*"Heat-Ready" indicator light

*Has the Volume / Thermal Mass to scald 10kg batches of freshly-killed poultry in quick succession 

*Much more economical to operate than a gas burner

*Easy to clean  -  Drain cock fitted - The heating element is covered by a removable grate

 How to Use A Scalder 

1.Fill the scalder with water (Keep 1/2 water box's deepnesswith water height),

2.Turn the thermostat to "0" position, plug i, then swith it on. And set the thermostat to proper temperature. 

3.When the temperture reach the setted one, immerse the bird/chickens in the water and agitate briefly.  (We recommend scalding at 80-90 degrees)

4.Check if the wing feather will come out. If they can be pulled, scalding is compete. If not, dip the bird/chickens again. (Do not leave the bird in the scalder.Scald just long enough so featehrs can be picked. Leaving birds in the water causes unnecessary drops in water temperature and damages the skin.)