Manage Scalder Temperature and Workflow

What happens here

Continuously monitor and adjust the water temperature in the scalder to stay between 150-155°F (65-68°C) using a thermometer. Adding small amounts of cold water can lower the temperature if it gets too high, but ensure sufficient space is left in the pot to accommodate this without overflowing. Maintaining the correct temperature prevents the chicken skin from cooking or tearing during scalding. The overall process for 30-35 chickens is estimated to take around two hours with multiple people assisting.

Goal: Maintain optimal scalding temperature for efficient processing