Slaughter the bird and allow blood to drain properly.
Dip the chicken in hot water to scald at 65 to 80 degrees. The temperature of the water is dependent on the toughness of the skin of the bird.
Turn on the machine and drop the scalded birds in it.
Best time to turn off the machine is between 10 to 20 seconds, although this depends on the type of poultry and its skin toughness. It does 1 to 3 birds per minute.
The machine also can be used for removing the skin of ginger, potato, mackerel scale, and other agricultural products.
Chicken feather can be finished in once time. It is suitable for poultry processing workshop, restaurant, and dining room in slaughter parts.
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