Scalding and Plucking

What happens here

After dispatch, the chickens are transferred to a scalding pot heated to 145 degrees Fahrenheit (63 degrees Celsius) with propane. Two chickens are scalded at a time for about 45 seconds to a minute. The readiness is checked by gently pulling the skin on the bird's feet; if it starts to come off easily, the bird is ready. Once scalded, the chickens are immediately moved to the 'Pro Plucker' machine, where cold water is continuously sprayed into the rotating plucker to help open the feather pores and facilitate feather removal. This machine is highly efficient, cleanly plucking two birds at a time.

Goal: Remove feathers efficiently from dispatched chickens