The document outlines the four station process for poultry processing - station 1 is kill cones, station 2 is scalding, station 3 is plucking using the Whizbang chicken plucker, and station 4 is butchering and bagging. The Whizbang plucker can pluck 2 birds in 30 seconds making it more efficient than other pluckers. The process aims to humanely harvest and process chickens for profit.

1. Poultry Processing Profits with the Whizbang Chicken Plucker

2. Humane and Efficient Harvest

3. Station 1 Kill Cones Coat cone and blood pail with food grade oil for easy clean up

4. Humane and Efficient Harvest The Kill Cone

5. Cone Pattern 17.5” 48”

6. 1. outer compass 48" 2. inner compass 17.5" 3. cut with 2 tabs per cone 4. four cones per circle eight cones per sheet 17.5” 48”

7. Station 2 Scalding Extra pails of warm water for topping off water level

8. Station 3 Plucking Whizbang chicken plucker

9. Station 4 Butchering and Bagging

10. Work Flow Station 1 Station 2 Station 3 Station 4

11. Station 2 Scalding 62º-66º C 145º-151º F

12. Station 2 Scalding Dunk 3 times

13. Station 2 Scalding Shake 3-4 seconds

14. Station 2 Scalding

15. Station 2 Scalding Shake

16. Station 2 Scalding

17. Station 2 Scalding Shake

18. Station 2 Scalding test 1 tail feather

19. Station 2 Scalding Dunk and shake again If feather is not easily pulled:

20. Station 2 Scalding test 1 tail feather

21. Power Chicken Plucker Kent C-25 Plucker Finger 1 bird plucked In 3 minutes

22. Whizbang Chicken Plucker 2 birds in 30 seconds

23. Station 3 Whizbang Before

24. Station 3 Whizbang After

25. Station 3 Whizbang

26. Station 3 Whizbang Continually spray water

27. Station 3 Whizbang 2 birds 30 seconds Does Ducks too!

28. Station 3 Whizbang Clear feathers every 12-15 birds

29. Station 2 Scalding Pluck before birds cool

30. Station 3 Whizbang

31. Effective Hair Restraints Professional Poultry Processing Line

32. Station 4 Butchering Rinsing Outside

33. Station 4 Butchering

34. Hands free sprayer head with foot valve

35. Station 4 Butchering

36. Feet and Head removal

37. Feet and Head removal

38. Feet and Head removal

39. Head Crop Gizzard Crop Crop removal

40. 1 2 3 Remove some neck skin and pull crop Crop removal

41. Remove neck if carving bird to smaller parts

42. Station 4 Butchering Vent scissors

43. Evisceration 1 2 3

44. Bile gland intact, congratulations!

45. Station 4 Butchering

46. Large intestine 1 2 3 Remove without FEMAT contamination

47. Heart and lung removal 1st Rinse through neck cavity Next, Rinse through back Final outside rinse 1 2 3

48. Dressed 1.5 kilo avg 90 days Net profit P56/bird Iced Birds!

49. The professional bird

50. Station 4 Butchering Bagging

51. Station 4 Butchering

52. Station 4 Butchering

53. Aloha grass fed free range chicken only P195/kilo