My latest build--Mobile Chicken Plucker/Scalder
- Thread starter Stranger
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IndyIan
Veteran Member
Wow, that is quite the setup! Is the plan to rent it out or offer a plucking service? We share a drum plucker with a neighbor but it tends to be a chicken skinner if you try to do tricky areas with it.
I read tub pluckers are better somehow but I'd like to see one work in person. We just had the gizzards for lunch from a couple meat birds who legs were starting to give out, so having any plucker sure helps the processing become less of a chore.
You'll have to post some videos of your machine in action.
I read tub pluckers are better somehow but I'd like to see one work in person. We just had the gizzards for lunch from a couple meat birds who legs were starting to give out, so having any plucker sure helps the processing become less of a chore.
You'll have to post some videos of your machine in action.
I am going to assume the buyer will eventually offer a service.
I don't think he really expected this as the finial product because he had originally came to me with a rough idea of two separate units.
Tubs do a really good job but as with any plucking you need to have your scald correct!. This unit will maintain the water temp within 3 degrees of the set temp. For this application 143-144F works out perfect with 3 chickens dunking at a 6 time per min rate. You can knock out 3 chickens about every 2 min :licking:
I'll get some video and post it once I get to a higher speed connection.
I don't think he really expected this as the finial product because he had originally came to me with a rough idea of two separate units.
Tubs do a really good job but as with any plucking you need to have your scald correct!. This unit will maintain the water temp within 3 degrees of the set temp. For this application 143-144F works out perfect with 3 chickens dunking at a 6 time per min rate. You can knock out 3 chickens about every 2 min :licking:
I'll get some video and post it once I get to a higher speed connection.
Ok, I need to figure out how to reduce the video but here are a couple stills of 3 chickens in the tub and the final result.
You cant go wrong with a tub plucker absolutely no damage to the skin or meat.
Couldn't edit the original post so here is a link to a small video clip:
http://videos.tractorbynet.com/video/1018/Mobile-Scalder-Plucker-Small-Clip
You cant go wrong with a tub plucker absolutely no damage to the skin or meat.
Couldn't edit the original post so here is a link to a small video clip:
http://videos.tractorbynet.com/video/1018/Mobile-Scalder-Plucker-Small-Clip
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aczlan
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Did you build, or buy the plucker?
Aaron Z
Aaron Z
I built it for a local farmer
Just helped with 17 chickens, by hand... this would have been *really* nice!!! Are you going to into production with these? :laughing:
Looks like you used a water heater? How long do the birds stay in the Plucker? (other then 'when they're done'
) Pretty cool setup... :thumbsup:
Looks like you used a water heater? How long do the birds stay in the Plucker? (other then 'when they're done'
) Pretty cool setup... :thumbsup:I build a lot of custom things... If someone wanted one of these or similar I'd build another. It takes less than 2 min for the whole process; a little over a 1min for the scald and around 20 sec to pluck...3 at a time.
The scald tank is made from a water heater but I changed out the controls to something more reliable and accurate. I used some ideas from others I found around the internet. Its all propane powered including the on-board generator.
Just hook up water and your in business!!
The scald tank is made from a water heater but I changed out the controls to something more reliable and accurate. I used some ideas from others I found around the internet. Its all propane powered including the on-board generator.
Just hook up water and your in business!!
Jmidjr
Member
Stranger, I'm a bit dense. When you say:
" 3 chickens dunking at a 6 time per min rate", just what do you mean? We use a washtub over a turkey fryer burner and go for 142 to 143F; so I'm trying to envision your dunking protocol.
Btw, I'm using a homemade drum plucker; would love a tub plucker someday. Great build!
" 3 chickens dunking at a 6 time per min rate", just what do you mean? We use a washtub over a turkey fryer burner and go for 142 to 143F; so I'm trying to envision your dunking protocol.
Btw, I'm using a homemade drum plucker; would love a tub plucker someday. Great build!
Three chickens are clipped onto a carriage that raises and lowers 6 times a min. It's also moving slow enough to do test pulls of feathers to see if their ready for plucking. Here is a pic showing the whole scalding section to give you a better idea.
