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Chicken/Meat Cutter (Electric Powered)


Defeathering Machine, Medium (Electric-Powered | 8-10 birds)

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Defeathering Machine, Mini (Electric-Powered | 5-8 Birds)


This defeathering machine offers a combination of efficiency as well as time-saving options for swift processing of poultry for farmers/vendors.

  • It helps remove feathers from poultry within a short duration.
  • These machines are imported, adding to the strength and durability.
  • There are different capacities of this equipment based on your specific needs.
  • An operation, regardless of the model, typically lasts 5 minutes.

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Imported Defeathering Machine

This imported defeathering machine is indicated for the removal of feathers from poultry birds (broilers, old layers, cockerels, turkeys, etc.)

  • It ensures a high possibility of efficiency and time-saving options, eventually bringing about quick processing of poultry birds for the farmer or processor.
  • The mini-imported machine is of 3 to 5 birds capacity while the medium size typically takes more birds at go.


Imported Defeathering Machine: Features

  • This feather plucking machine is capable of plucking different number of birds depending on the model you are purchasing.
  • The entire process of plucking takes about 5 minutes.


How a defeathering machine works

  • A defeathering machine is designed as a cylindrical stainless steel jar mounted on a rectangular metal stand. The machine also has an electric motor. The inner surface of the machine has bullet-shaped rubber fittings which are sometimes called plucker fingers.
  • When a slaughtered and scalded bird is dropped inside the de-feathering machine, the plucker fingers will get rid of the feathers as the electric motor rotates and the body of the bird rubs against the fingers.
  • The removed feathers come out at an opening below the machine.
  • Within 5 minutes max, the feather removal process should have been completed.


Directions for use

  • Slaughter the bird and allow blood to drain properly.
  • Dip the chicken in hot water to scald at 65 to 80 degrees. The temperature of the water is dependent on the toughness of the skin of the bird.
  • Turn on the machine and drop the scalded birds in it.
  • The best time to turn off the machine is between 10 to 20 seconds, although this depends on the type of poultry and its skin toughness.
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