Food Application
Poultry
What Can Be Produced
Chilled, eviscerated whole-bird carcasses, ready for portioning, packing or further downstream processing.
Typical Process
- 1. Receiving
- 2. Stunning & Scalding
- 3. Defeathering
- 4. Evisceration
- 5. Chilling
Final Products
Whole chilled broiler carcass
Relevant Equipment
Equipment used in this process
Frequently Asked Questions
Is cutting and portioning included?
Not yet — cutting & portioning and weighing & grading are not covered by our current local documentation.