A CHOICE OF TECHNOLOGIES TO GIVE THE PERFECT SCALDThe scalding process will largely determine the appearance, colour and visual quality of the end product and can also influence yield and shelf life.Stork Poultry Processing scalding systems ensure optimum heat transfer and precise temperature control, two vital characteristics of a first class scalding system.Marel Stork offers two different scalding technologies:•Counterflow immersion scalding – products are scalded immersed in hot water which is agitated by air. Products enter at one end of the system; water at the other to give a cleaner process•AeroScalding – an innovative highly energy-efficient way of scalding using forcefully circulated moisturized hot air to scald broilersBoth systems are modular, their size and configuration taking into account layout and the type of product and the hourly capacity to be processed. Systems can be extended by adding sections.
AeroScalderAn innovative new technologyusing moisturized hot air to scald broilers
Immersion scalderImmersion scalder guaranteespowerful water agitation andconstant temperature of thescald water for an optimum plucking result