WATT PoultryUSA - November 2011

sets new standards

Since its introduction in 2008, the Meyn jet stream scalder has become the new standard in poultry scalding. The jet stream scalder has been applied in standard broiler applications as well as the more challenging circumstances such as CAS stunned, yellow or traditional products.

• Excellent scalding due to the optimal water flow.

• Low energy consumption resulting from an optimal heat exchange and a minimal energy loss.

• Hygienic system, without air pipes and blowers, allowing fast and effective cleaning.

Shortly, the new wide version will be released for products up to six kilogram of live weight, allowing customers with large sized products to also benefit from the jet stream advantages.