A chicken scalding machine holds water at the right temperature batch after batch, so every bird plucks cleanly. It is the step that makes a plucker work properly.
Stock and sizes change often, so we quote on request. Tell us what you need and we will reply with prices and delivery.
A heated tank with a thermostat. Set the temperature once and scald bird after bird without checking a pot on a stove.
Pair your scalder with a chicken plucker for a complete feather-removal line.
Too cold and the feathers will not release; too hot and the skin tears and discolours in the plucker. Most small producers scald chickens at roughly 60–65 °C for under a minute, dunking the bird until a wing or tail feather pulls out easily. A scalder with a thermostat keeps you in that range, which a pot on a gas burner cannot do reliably.
Tell us how many birds you process per session and whether you have electricity or gas at your slaughter area. We will quote a scalder sized to your plucker and your volume. See the full chicken processing equipment range.
Most small producers use roughly 60–65 °C for under a minute. Test with a wing or tail feather: when it pulls out easily, the bird is ready.
For a handful of birds, yes. For regular slaughter, a thermostat-controlled scalder saves time and gives a far more consistent pluck.
Tell us what you need and how many birds you keep. We reply with prices and delivery, usually the same day.
We deliver anywhere in South Africa.