The complete Foot Processing System consists of foot unloading, foot scalding, foot deskinning, chilling, manual inspection and packing. The processing equipment handles all sizes of chicken feet and can be configured in different layouts to meet processing requirements and space limitations. In-line processing of chicken feet ensures fast preparation of the edible product and chilling immediately after scalding. That way freshness is guaranteed and bacterial growth is prevented.
The Foot Scalder 382 prepares the feet for effective deskinning by softening and loosening the skin. The machine is equipped with a closed heating system that recirculates the water or the steam used to heat the water inside the tub. The heat distribution is uniform and effective, and the recirculation system offers operational savings as water or steam only needs to be reheated to the preferred scalding temperature.
The yellow skin on the feet is effectively removed on the Foot Skin Remover 392 through the centrifugal action of the rotor fitted with rubber fingers. The rotating movement of the shaft removes the skin while the feet are flushed with water from the nozzle pipes.
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