KILLING PROCESS
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Killing, the first processing of the poultry slaughtering operation, is a very important processing of deciding the quality of carcass through the process of stunning, bloodletting, depilation, etc. The byproducts generated in this processing (blood, feather, chicken head) are transferred to the storage tank by the transferring device, then transferred to the rendering treatment processing, and then either processed into other products or transferred outside.
Electric stunning machine
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· Low-voltage, high-frequency control method
· Innovatively reducing the bruising of the wing part generated in the existing suffocation machine
· Regardless of the line speed, maintaining the chickens in the stunned state without stopping the heart after the electric shock
· Frequency and electrical strength are adjusted according to the state of living body, and the height is adjusted in proportion to the size.
· Automatic level controlling system using the solenoid valve
Killing Machine
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· Cutting the carotid artery precisely by the level cutting method
· Preventing the generation of red chicken caused by the poor bloodletting
· Contributing to smooth processing of the evisceration work by preventing damage of the air duct and esophagus
· Regardless of the line speed, the machine can be used with a simple operation
Bleeding Trough
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· The steel frame structure of hot-dip coating is excellent in durability
· The cover installed all over the circumference of the blood-let collector prevents the blood splash and makes the processing more hygienic
Scalder
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· Designed to create the maximum scalding effect with the movement of scalding water by combining the use of stirring suction impeller, air blower, steam mix nozzle.
· The steam-stirring mix nozzle is equipped at the bottom of the scalder, maintaining an even temperature by mixing water and steam.
· The air aeration device maximizes the scalding efficiency of the part between breast and legs which is the blind spot of the carcass
· By installing the real-time monitor instructing the automatic temperature condition of each site, it is easy to control the temperature in the scalding chamber.
Plucker
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· The angle and location of each line can be freely adjusted both vertically and horizontally.
· As a space is plainly secured on both rails by pulling the plucker box after a simple lever operation, maintenance, such as changing the plucking finger, etc., is very easy.
· Decrease of freshness due to pore rupture and skin damage is prevented by eliminating the blind spot of plucking and, simultaneously
· keeping the force from being concentrated intensively on one part of carcass
Head Puller & Head Cutter
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· There are the head puller type removing the poultry head through guide and thecutter type removing by the blade of knife
· Each Adachi attachment belt in the main body of the machine prevents the chafing phenomenon on the line by pushing the carcass when entering
· As the height of equipment can be adjusted, it is possible to draw out the carcass regardless of the size.
Foot Unloader
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· Minimizing the machine load by using the MC CAM
· Making the flow smooth at the high speed by the line-connection driving method
· Installing the shackle-fixing device for eliminating feet efficiently
Round Plucker
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· Eliminating the epidermis of chicken feet efficiently by the high-speed spinning finger and the finger attached to the cover.
· Adjustment of the input and output timing and consecutive working are possible by the opening and shutting of the cylinder.
· Using the rubber finger in order to avoid damage in the plucking process.
