chicken slaughterhouse killing bleeding cone

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Poultry killing cones are used to restrain the bird whilst stunning and bleeding and help to reduce the chance of wing damage and bruising.
This Stainless Steel Poultry Killing Cone Rack Floor Stand is designed for the butcher shop/commercial use. It includes 4 large holes which holds 4 funnels, can kill 4 Turkeys one time. The frame is constructed from stainless steel and fitted with stainless steel cones and blood trough.
If you are processing both turkeys and chicken, you may be interested in our turkey cone stands which we can supplied with chicken cone inserts. The chicken cone inserts are placed inside the larger turkey cones meaning you can use one stand for both turkey and chicken. We can also supply single chicken and turkey cones as well as the chicken cone inserts.
We offer a number of different size frames for both chicken and turkey, floor standing and wall mounted. If you require something not on our website, we can in some cases tailor to suit individual requirements, so do contact us to discuss.

Product parameters

Specifications：
Item Name	killing cone human
Model	KC-4
Capacity	4 Turkeys/Time
Killing Cone Size	Top Open: Dia.36.5CM(14.37") Bottom Open: Dia.16CM(6.29") Height: 46.5CM(18.3")
Rack Size	Length:165CM(64.96") Width: Top46CM(18.11") Bottom 68CM(26.77") Height: 141CM(55.51")
Blood Through Size	Frame Carton: 1910540120mm Killing Cones Carton: 600550550mm
Packing Size	Packing Qty: 1PC/2 Cartons Frame Carton: 1910540120mm Killing Cones Carton: 600550550mm
Net Weight/Gross Weight	42KG/50KG
Material	Stainless Steel 201 Body
Certification	/

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Application of Chicken Cages

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how to choose layer cages for your poultry farm ?

Choosing a poultry killing table for your business is an important decision that involves considerations related to hygiene, efficiency, and compliance with industry standards. Here are key factors to consider when selecting a poultry killing table:

Material and Construction:

Choose a killing table made of durable, corrosion-resistant materials, such as stainless steel. The material should be easy to clean and sanitize to meet hygiene standards.

Design and Ergonomics:

Look for a table with an ergonomic design that facilitates efficient and humane poultry processing. Consider features such as a comfortable working height, non-slip surfaces, and easy access to tools.

Size and Capacity:

Determine the appropriate size of the killing table based on your processing needs. Ensure that it can accommodate the volume of poultry your business handles. Consider factors such as the number of birds processed per hour.

Hygiene and Cleanability:

Hygiene is critical in poultry processing. Choose a killing table with a design that minimizes the risk of contamination and allows for easy cleaning. Look for removable parts, smooth surfaces, and sanitary welds.

Blood Collection and Drainage:

A good killing table should have effective blood collection and drainage systems to prevent the buildup of blood and contaminants. This is essential for maintaining a clean and safe working environment.

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