Scalding is the step that decides whether plucking is fast and clean or slow and damaging. The goal is to loosen the feather follicles without cooking the skin. In small and medium processing units in Rwanda, most plucking problems we are called to solve come from poor temperature control in the scalder, not from the plucker.

1. Two scalding methods

• Soft scald (about 50–54 °C, 1.5–2 minutes): keeps the yellow outer skin layer. Best for broilers sold fresh and for a better appearance.
• Hard scald (about 58–62 °C, 45–90 seconds): loosens feathers faster. Common for spent layers and local (kienyeji) chickens with tougher feathers.

Too hot or too long and the skin tears in the plucker and turns patchy. Too cold and feathers stay in, and workers finish by hand.

2. What a good scalder must have

• Thermostat control: a cheap pot on a fire cannot hold ±1 °C. An electric or gas scalder with a thermostat can.
• Water movement: agitation or rotation lets hot water reach the skin through the feathers.
• Stainless steel tank: it resists corrosion from hot water and cleaning chemicals, and it is required for hygienic food contact.
• Correct tank volume: each batch of cold birds lowers the water temperature. A bigger volume or a stronger heater recovers faster.

3. Practical tips

• Stun and bleed birds fully before scalding. Blood left in the carcass gives red skin.
• Change the scald water regularly. Dirty water spreads bacteria between birds.
• Check the temperature with a probe thermometer at the start of every shift.
• Put the scalder right next to the plucker. Birds should go into the plucker while still warm.

How A-Z Manufacturing can help

A-Z Manufacturing designs and builds chicken stunners, scalders and pluckers as a matched line for cooperatives, farms and small abattoirs. We size the scalder to your daily bird count and train your operators on site. Contact us on WhatsApp for a quotation.