Clean Equipment and Set Up Workflow

What happens here

Before beginning, thoroughly clean all processing equipment, especially the stainless steel table, with soapy water. Organize the workspace into a 'clean side' for finished product and a 'dirty side' for waste. Arrange the equipment in a logical flow: killing cones, then scalder, then plucker, then the gutting table, followed by a barrel of cold water and ice. This pre-cooling step in ice water is vital to rapidly lower the chicken's temperature, preventing spoilage and avoiding freezer burn in the main freezer, which can thaw other items if too many warm birds are introduced.

Goal: Establish a sanitary and efficient processing line