Unique design and key processes of goose slaughtering line

The slaughtering line equipment in a goose slaughterhouse is similar in principle to that of a chicken or duck slaughterhouse.

However, due to the large size of geese, their unique feather structure (with down and stiff feathers), thick fat layer, and well-developed digestive tract, the equipment requires specialized design and adjustment in terms of strength, process parameters, and specific stages.

The scalding and defecation system (the biggest difference): Geese have an outer layer of stiff feathers and an inner layer of dense down, and there is significant variation in individual size.

Scalding tank: “Graded scalding” or “variable temperature scalding” must be used.

First, the stiff feathers on the legs are scalded at a higher water temperature (approximately 62-64℃), then the breast is scalded at a slightly lower water temperature (approximately 60-62℃) to prevent scalding.

Scalding time needs to be precisely controlled (usually 3-5 minutes).

Defecation machine: A multi-stage, series-connected, high-powered vertical or horizontal defecation machine is required.

The rubber fingers need to be thicker and more wear-resistant.

The first stage is used to remove large feathers, and subsequent stages are used to remove fine feathers and down.

Assisted feather removal: Manual feather removal stations are usually set up for the remaining wingtips and tail feathers.