Poultry Evisceration Table | 8ft x 4ft
Being an economical table for poultry processing, this stainless steel table can be used by multiple operators at the same time.
- The equipment was produced with very durable stainless steel material which is food-grade to provide adequate conformation to nutritional standards.
- You should be assured that your chicken will be very wholesome and hygienic when you process them with our evisceration table.
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Poultry Evisceration Table
This poultry evisceration table is well indicated for optimal and hygienic poultry processing after de-feathering/skinning.
- It offers a flexible option for removing the internal organs of slaughtered animals.
- The use of the poultry evisceration table also requires the use of an offal bin to control disposal.
- The dimension of this table is 8ft by 4ft.
Table Evisceration Process
Table evisceration is cheap and uses very low technology
- Birds arrive in the evisceration room on a mobile rack and are taken individually and placed on the table.
- The bird is placed on its back with the head hanging over the edge of the table towards the operator.
Carcass Evisceration Process
- The head is removed with a knife and placed in the offal bin. The neck skin, neck (trachea, crop) is cut away from the carcass and placed on a tray on the table away from the work area. The crop is placed in the offal bin.
- The bird is then turned around and a sharp knife is used to cut around the vent. The incision must be made carefully so that the intestines are not cut. The opening must be big enough to place a hand inside the carcass.
- The carcass is held firmly with the left hand (assuming the operator is right-handed) and a drawing tool is placed through the cut. It is held against the breastbone of the bird and, when the end is reached, pulled down and back towards the operator so that the offal is drawn outside.
- The liver, heart, and gizzard are then cut away and placed in the appropriate trays on the table. The inedible offal is placed in the offal bin.
- The inside is then inspected for any remaining, unwanted tissue. The birds are then washed in cold chlorinated water and chilled in cooled water or slush ice.
Efficient poultry processing requires some very valuable tools/ equipment for desirable end results.
- The general steps for recommended poultry processing include:
Poultry transport to the slaughterhouse – hook assembly line – shock/slaughter – bloodletting – scalding – feather-plucking – evisceration/processing – washing – pre-chilling – cutting – packing.
We have all the processing equipment.
Specification: Poultry Evisceration Table | 8ft x 4ft
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