With drain ball track, 1 inch.

Height: 99 cm

Outlet heights:
150L uninsulated: 40 cm
150L insulated: 26 cm
300L both: 26 cm

Footprint: approximately 68 x 80 cm

Capacity 150L: approximately 6-8 broiler chickens
Capacity 300L: approximately 10-15 broiler chickens

Operating procedure:
After slaughtering the animals, it is important to let them bleed well before placing them in the scalding tank. It is advantageous if the animal bodies are not allowed to cool down after slaughtering, but are immediately scalded and plucked.

Before starting up the scalding tank, check the tank, heating coil, regulator, as well as cables and plugs for any damage and contamination. Attention: The power connection must comply with the VDE guidelines!

Only use the tank in a secure, stable location, and before plugging it in, fill it with enough water to cover at least the heating coil. If hot water is available, use it to potentially save energy costs and be able to start scalding more quickly.

Set the thermostat to the desired temperature and check the scalding water temperature with a separate thermometer if possible.

The scalding temperature for pheasants, pigeons, chickens, and turkeys is 58-62 degrees Celsius. (For older animals, scald at slightly higher temperature)

The scalding temperature for waterfowl such as ducks or geese is approximately 65-72 degrees Celsius.

The scalding time is approximately 60 seconds, depending on the size of the animals.

It is recommended to use a heating coil guard (Art. 30185) to prevent animal bodies or feathers from getting stuck to the heating coil. However, make sure that the heating coil is not contaminated with feathers or other debris, as it can reduce performance and lead to damage or destruction of the heating coil.