Did you know 42% of poultry processors lose $18,000+ annually from inefficient scalding? Your current tank's inconsistent temperatures and high energy bills are secretly eating your profits. Let's change that.
(scalding tank)
0.5°F temperature variance vs. industry-standard 2°F
38% lower propane consumption than ABC Competitor
Feature | Our Tank | "Budget" Tanks |
---|---|---|
Annual Maintenance Cost | $2,100 | $6,700+ |
Choose capacity (500-5,000 birds/hr), fuel type (gas/electric), and automation level. We'll handle stainless steel fabrication to your exact specs.
"Switched to their poultry scalding tank
and achieved 19% faster processing with 31% energy savings. ROI in 14 months." - Plant Manager, Tyson Smith
Ready to transform your processing line?
Claim Your Free Scalding Audit →35-year poultry engineers ∙ 90-day ROI guarantee ∙ 24/7 US-based support
(scalding tank)
A: A scalding tank is used to loosen feathers by briefly immersing poultry carcasses in hot water (120-140°F). This critical step prepares birds for efficient feather removal during plucking. Temperature control ensures food safety while maintaining skin integrity.
A: Prioritize stainless steel construction for durability, adjustable thermostats for temperature precision, and built-in water agitation systems. Ensure the tank size matches your processing volume and complies with food safety regulations like USDA standards.
A: Clean and sanitize after every processing shift using food-grade cleaners. Perform deep cleaning weekly to remove biofilm buildup, and always drain/refill water between batches to prevent bacterial contamination.
A: Yes, modern tanks feature adjustable racks and modular designs to handle various bird sizes. Look for models with customizable dwell-time controls to optimize scalding duration for chickens, turkeys, or ducks.
A: NSF/3-A certifications are essential for food contact surfaces. Electrical components should have UL/CE certification, and all systems must comply with OSHA standards for worker protection and HACCP protocols.