Essential details
Shipping:Ocean shipping
Specification Number:0.5T-6T/H
Product Introduction
Key Process Stages
Feeding & Conveying
Raw or frozen chicken feet are loaded onto the line via an elevator conveyor or belt feeder. This stage ensures a consistent flow of materials into the processing units while minimizing manual handling.
Raw or frozen chicken feet are loaded onto the line via an elevator conveyor or belt feeder. This stage ensures a consistent flow of materials into the processing units while minimizing manual handling.
Scalding (Blanching)
The chicken feet pass through a scalding machine where they are exposed to controlled hot water or steam. This process loosens the outer yellow skin and nails, preparing them for removal without cooking the meat inside. Temperature and time are precisely regulated to maintain product quality.
The chicken feet pass through a scalding machine where they are exposed to controlled hot water or steam. This process loosens the outer yellow skin and nails, preparing them for removal without cooking the meat inside. Temperature and time are precisely regulated to maintain product quality.
Peeling & Nail Removal
An automatic chicken feet peeling machine removes the outer yellow skin and trims the nails. Advanced models use specialized rollers or brushes to ensure thorough peeling while preventing damage to the chicken feet structure.
An automatic chicken feet peeling machine removes the outer yellow skin and trims the nails. Advanced models use specialized rollers or brushes to ensure thorough peeling while preventing damage to the chicken feet structure.
Washing & Cleaning
After peeling, the chicken feet undergo rigorous washing in a bubble washing machine or high-pressure spray washer. This step removes residual skin, blood, and impurities, ensuring a clean surface for further processing.
After peeling, the chicken feet undergo rigorous washing in a bubble washing machine or high-pressure spray washer. This step removes residual skin, blood, and impurities, ensuring a clean surface for further processing.
Cutting & Splitting (Optional)
Depending on the final product requirement, a chicken feet cutting machine splits the feet into halves or smaller segments. This stage is crucial for producing specific cuts like "split chicken feet" for braising or snacking.
Depending on the final product requirement, a chicken feet cutting machine splits the feet into halves or smaller segments. This stage is crucial for producing specific cuts like "split chicken feet" for braising or snacking.
Pre-Cooling & Air Drying
The processed chicken feet enter a spiral pre-cooling machine or chiller to rapidly lower their temperature, preserving freshness and texture. Subsequently, an air drying machine removes excess surface water, which is essential for effective freezing or packaging.
The processed chicken feet enter a spiral pre-cooling machine or chiller to rapidly lower their temperature, preserving freshness and texture. Subsequently, an air drying machine removes excess surface water, which is essential for effective freezing or packaging.
Sorting & Weighing
An automated weighing and sorting system grades the chicken feet by size and weight. High-precision load cells ensure accurate classification, allowing for uniform packaging and consistent product quality.
An automated weighing and sorting system grades the chicken feet by size and weight. High-precision load cells ensure accurate classification, allowing for uniform packaging and consistent product quality.
Packaging
The final stage involves vacuum packing or bulk packaging using an automated packing machine. The packaged products are then transferred to a freezing cool room for storage or distribution.
The final stage involves vacuum packing or bulk packaging using an automated packing machine. The packaged products are then transferred to a freezing cool room for storage or distribution.
Technical Features
Material: Food-grade 304 Stainless Steel for corrosion resistance and easy cleaning.
Automation: PLC control system with touchscreen interface for easy operation and monitoring.
Hygiene: Designed with smooth surfaces and minimal dead corners to facilitate thorough sanitation.
Customization: Capacity and configuration can be tailored to meet specific production needs, ranging from semi-automatic to fully automatic lines.
Efficiency: Variable frequency speed regulation allows for adjustable processing speeds to optimize output and energy consumption.
This production line significantly reduces labor costs, enhances product consistency, and ensures high throughput for commercial poultry processing facilities.
Automation: PLC control system with touchscreen interface for easy operation and monitoring.
Hygiene: Designed with smooth surfaces and minimal dead corners to facilitate thorough sanitation.
Customization: Capacity and configuration can be tailored to meet specific production needs, ranging from semi-automatic to fully automatic lines.
Efficiency: Variable frequency speed regulation allows for adjustable processing speeds to optimize output and energy consumption.
This production line significantly reduces labor costs, enhances product consistency, and ensures high throughput for commercial poultry processing facilities.
