Processing times are especially critical in the slaughtering department. For optimum feather removal, the right balance between temperature and scalding time should be applied. The longer it takes to loosen the feathers in the scalder, the further rigor mortis will set in, making it harder to remove the feathers. By means of effective scalding, the processing time can be reduced and the plucking result will be optimised.
The Meyn jet stream scalder has a unique water flow system that pulls the carcasses down in a stream that moves with the line direction. As the water floats with high velocity along the entire skin, the heat exchange is optimised resulting in a shorter processing time. The water not only pulls the bird down, but also makes it move along with the line direction. This way, scalding at high line speeds is no longer an issue as products are not dragged to the surface and scalded on only e.g. one side. The Meyn jet stream scalder delivers an extreme uniform scalding result, independent of weight range or line speed.
In general, scalders, including the Meyn Jacuzzi scalder, use a mixture of water and air to scald the birds. The disadvantage of this system is that a loss of energy through escaping warm air cannot be avoided. Moreover, the heat exchange in this type of scalder is not optimal. Another disadvantage is the high maintenance need that the blowers have.
The new Meyn jet stream scalder, uses a water flow, without air, to prevent the carcasses from floating. The water in the scalder is pumped into a tube by means of a propeller pump. The tube is provided with nozzles to inject the water into the scalding section. A deflector plate assures an optimal water flow while the birds are continuously kept under water. The birds hang straight in the shackle during the scalding process. The heat exchange is optimal due to the fact that no air is supplied and the water runs with a high velocity along the skin. The top of the recoil plate is placed underneath the water level in order to prevent any mixture of air into the water. The water can be heated indirectly, with hot water or steam, or directly with open steam.