2,500 chicken per hour
processing capacity
at low scalding temperature of 50 degrees.
Our slaughtering operations comply with good manufacturing practices. The efficiency of our distribution network and the quality of the chicken feed.
We assist our contracted farmers in poultry production cycle by supplying day old broiler chicks, feed supply and slaughtering, and distribution of capon and offals
The birds are dressed on the conveyor through all the important stages of processing such as stunning, halal, hot water scalding, de-feathering, evisceration & chilling.
We can chill the chicken carcass to 0 degree within one hour after slaughtering.
Life Bird Handling
When the birds have reached “harvest” time, they are generally taken off of feed and water. This allows their digestive tracts to empty and reduces the potential for contamination during processing.
Defeathering
Feather removal while improving skin appearance and texture. The process involves immersing the carcass in hot water, which loosens feather follicles and makes plucking more efficient.
Evisceration
Evisceration represents the most complex and critical phase of poultry processing, requiring precision and strict adherence to food safety protocols. This step involves removing all internal organs while preventing contamination of the carcass
Chilling and Weighing
Rapid cooling is essential for food safety and quality preservation.Carcasses are immersed in continuously circulated, chlorinated ice water maintained at 32-40°F (0-4°C).
Proper chilling reduces the carcass temperature to below 40°F (4°C) throughout, effectively slowing bacterial growth and extending shelf life.
Final Product
The major products offered are capon – fresh and frozen alongside a wide range of processed meat products like offals – liver, gizzard, heart and neck.