Evisceration trough manufactured in stainless steel (tubular structure), fully customised to your requirements:

• dimensions to be defined according to your needs (pass-through, etc.) and the number of stations required,
• type of hangers on the manual conveyor to be defined according to the type of poultry,
• on feet (with or without floor-mounting plates, depending on the model) or on wheels,
• with or without a water station ( you choose the location) for hand washing (swan neck tap and femoral control) and water connection,
• with or without hand shower (for final check),...

The evisceration trough is open at one end and slightly inclined to ensure easy evacuation of blood and viscera.

Burdis also supplies an evisceration trough without manual conveyor.

Made in France in our workshops.

Our advice on use and cleaning:

Before use, depending on the model of evisceration trough chosen, it may be necessary to finalise the assembly (by yourself) and fix the evisceration trough in the floor. Similarly, depending on the model, the evisceration trough needs to be connected to the water supply so that the water station(s) and shower head are operational.

Hang the poultry from the hangers above the evisceration trough. The viscera and blood are collected in the trough. To complete evisceration, the carcasses can be cleaned by the operators using the hand shower. We recommend cleaning the evisceration trough after each slaughter session. Please avoid using bleach for cleaning, as this could damage or stain the stainless steel.