Venezuela 5,000 Birds/Day Chicken Slaughter Line Project Case

April 20, 2026

Project Overview

Item	Details
Project Name	Venezuela Commercial Broiler Slaughter & Processing Line
Location	Venezuela
Client Type	Commercial Poultry Processing Plant
Daily Capacity	5,000 Birds
Slaughter Method	Conventional (Electrical Stunning Before Slaughter)
Power Supply	440V / 60Hz (customizable to local voltage)
Key Equipment	Live Bird Hanging Conveyor, Electrical Water Bath Stunner, Automatic Bleeding Machine, Scalding Tank, Plucking Machine, Evisceration Conveyor, Pre-Chilling Tank, Carcass Cutting Station, Cold Room
Completion	2025

Client Background

Our client is a poultry processing company based in Venezuela. Chicken is the most widely consumed protein in Venezuela, and the client sought to establish a new semi-automated slaughter facility to meet growing regional demand for freshly processed poultry.

The client had been relying on outsourced processing, which resulted in inconsistent supply timelines and limited control over product quality. Key priorities for the new facility included:

● Establishing an in-house daily processing capacity of 5,000 birds

● Meeting Venezuelan food safety and hygiene regulations

● Producing carcasses suitable for both whole-bird sale and cut-up portions

● Maintaining a manageable workforce requirement with semi-automated equipment

Client Requirements

Requirement	Specification
Daily Slaughter Capacity	5,000 broilers
Bird Type	Standard commercial broilers (1.5–2.5 kg live weight)
Slaughter Method	Conventional — electrical water bath stunning prior to slaughter
Processing Scope	From live receiving to chilled whole carcass and cut-up portions
Automation Level	Semi-automated key processes (stunning, scalding, plucking), manual evisceration and cutting
Market Focus	Domestic retail and wholesale distribution
Hygiene Standard	Compliant with Venezuelan food safety regulations

Solution Overview

Based on the client's requirements and local market conditions, we designed a complete broiler slaughter and processing line with a daily capacity of 5,000 birds. The solution covers the entire workflow from live bird receiving to chilled carcass output, incorporating both automated and manual stations for an efficient balance of throughput and labor utilization.

Process Flow:

Live Receiving → Hanging → Stunning → Bleeding → Scalding → Plucking → Head/Foot Removal → Evisceration → Carcass Inspection → Pre-Chilling → Chilling → Whole Bird / Cut-Up → Cold Storage → Dispatch

Key Equipment Provided:

● 1. Live Bird Hanging Conveyor — Automated rail system for controlled bird transfer from crates to the slaughter line

● 2. Electrical Water Bath Stunner — Pre-slaughter stunning for humane handling

● 3. Automatic Bleeding Machine — Precision neck cutting with controlled bleed time

● 4. Scalding Tank — Temperature-controlled immersion scalding for feather loosening

● 5. Plucking Machine — Multi-bank rubber-finger plucking for thorough feather removal

● 6. Head and Foot Removal Station — Automated head cutter and foot removal equipment

● 7. Evisceration Conveyor with Work Platforms — Manual evisceration on overhead rail with ergonomic platforms

● 8. Carcass Inspection Station — Veterinary inspection point with lighting

● 9. Pre-Chilling Tank — Multi-stage counter-flow water chilling

● 10. Chilling Room / Cold Room — Temperature-controlled storage for finished carcasses

● 11. Carcass Cutting Station — Manual cutting table for portioning

● 12. By-Product Processing Equipment — Feather collection, offal handling

Equipment Details

1. Live Bird Hanging Conveyor

Feature	Specification
Type	Overhead rail conveyor with shackles
Shackle Capacity	1 bird per shackle
Shackle Spacing	200–250 mm (standard)
Line Speed	Adjustable, synchronized with stunning and bleeding
Material	SS304 shackles, painted steel rail
Function	Transfer live birds from receiving area to stunning station

The hanging conveyor smoothly transfers birds from the live receiving area to the stunning station. Operators hang birds by their legs onto the moving shackles, and the conveyor maintains a steady pace throughout the entire slaughter line. Variable speed control allows adjustments based on workforce and processing requirements.

2. Electrical Water Bath Stunner

Feature	Specification
Type	Water bath electrical stunner
Power Supply	440V / 60Hz (customizable to local voltage)
Stunning Current	Adjustable, set per bird size and species
Water Level	Adjustable to ensure proper head immersion
Throughput	1,000–2,000 birds/hour
Material	SS304 tank body, insulated frame

The electrical water bath stunner delivers a controlled electrical current through the water as birds pass through on the conveyor. This renders the birds unconscious before slaughter, minimizing stress and improving meat quality.

3. Automatic Bleeding Machine

Feature	Specification
Type	Rotary knife bleeding machine
Cutting Method	Neck cutting (ventral or dorsal, per client preference)
Bleeding Time	3–4 minutes (controlled by conveyor length and speed)
Blade Material	Food-grade stainless steel
Throughput	Matched to line speed
Material	SS304 body

The automatic bleeding machine makes a precise neck cut as each bird passes through, ensuring a clean and consistent bleed. Controlled bleeding time (typically 3–4 minutes) is maintained by the conveyor speed.

4. Scalding Tank

Feature	Specification
Type	Immersion scalding tank with temperature control
Water Temperature	58–62°C (adjustable for semi-scald or full-scald)
Scalding Time	45–90 seconds
Heating Method	Steam heating (or electric, per client utility)
Agitation	Gentle water flow to ensure uniform exposure
Material	SS304 inner tank, insulated outer shell

The scalding tank loosens the feather follicles in preparation for plucking. Temperature and time settings are adjustable. The tank includes a water overflow system to maintain hygiene levels.

5. Plucking Machine

Feature	Specification
Type	Multi-bank tunnel plucking machine
Banks	4–6 banks (configurable based on line layout)
Finger Material	Natural rubber plucking fingers
Finger Density	High-density arrangement for thorough coverage
Motor Power	4–5.5 kW per bank
Throughput	1,000–2,000 birds/hour
Material	SS304 frame, rubber fingers

The plucking machine is the core feather removal station. Birds pass through a tunnel equipped with multiple banks of counter-rotating rubber fingers that grip and pull out loosened feathers.

6. Head and Foot Removal Station

Feature	Specification
Type	Automated head cutter + foot puller
Head Cutter	Rotary blade or guillotine type
Foot Puller	Rubber cup puller
Throughput	Matched to line speed
Material	SS304 body, hardened steel blades

The head cutter removes the head at the joint between the skull and neck, while the foot puller (rubber cup type) cleanly removes the feet at the hock joint.

7. Evisceration Conveyor with Work Platforms

Feature	Specification
Type	Overhead rail conveyor with manual evisceration stations
Stations	4–6 operator positions
Platform Height	Adjustable to match carcass hanging height
Material	SS304 rail and shackles, galvanized steel platforms
Safety	Handrails, non-slip flooring, drainage

Evisceration is performed manually by trained operators working along the overhead conveyor. The ergonomic work platforms position operators at the optimal height, reducing fatigue during extended shifts.

8. Carcass Inspection Station

Feature	Specification
Type	Dedicated inspection point on conveyor
Lighting	540 lux minimum (inspection-grade lighting)
Facilities	Hand-wash basin, reject bin, inspection tools
Function	Post-evisceration veterinary inspection
Material	SS304 fixtures

The inspection station provides a well-lit, hygienic area for veterinary inspection of eviscerated carcasses.

9. Pre-Chilling Tank

Feature	Specification
Type	Multi-stage counter-flow water chiller
Stages	2–3 stages
Water Temperature	Final stage: 0–4°C
Chilling Time	30–45 minutes
Water Flow	Counter-flow to maintain hygiene gradient
Material	SS304 tank, insulated panels

The pre-chilling tank rapidly reduces carcass temperature after evisceration using a multi-stage counter-flow water system.

10. Chilling Room / Cold Room

Feature	Specification
Type	Panel-constructed cold storage room
Temperature	0–4°C
Insulation	100mm PU sandwich panels
Cooling	Refrigeration unit (440V / 60Hz, customizable to local voltage)
Capacity	Sized for daily production batch
Material	Food-grade PU panels, SS304 interior surfaces

The chilling room provides medium-term cold storage for finished carcasses before distribution. Maintained at 0–4°C.

11. Carcass Cutting Station

Feature	Specification
Type	Manual cutting table with drainage
Table Material	Food-grade HDPE or SS304 cutting board
Configuration	Adjustable for whole bird or portioned cuts
Accessories	Knife sterilizer, meat saw, portioning tools
Material	SS304 frame, HDPE surface

For clients who require cut-up portions in addition to whole birds, the cutting station provides a hygienic workspace for manual portioning.

12. By-Product Processing Equipment

Feature	Specification
Feather Collection	Feather chute and collection conveyor
Offal Handling	Offal conveyor and sorting table
Blood Collection	Blood collection trough with drainage
Function	Manage by-products for rendering or disposal
Material	SS304 where in contact with product

The by-product handling system collects feathers, offal, and blood separately for proper disposal or rendering.

Equipment Configuration Summary

No.	Equipment	Main Function
1	Live Bird Hanging Conveyor	Automated bird transfer to slaughter line
2	Electrical Water Bath Stunner	Humane pre-slaughter stunning
3	Automatic Bleeding Machine	Precision neck cutting and bleeding
4	Scalding Tank	Temperature-controlled feather loosening
5	Plucking Machine	Multi-bank mechanical feather removal
6	Head and Foot Removal Station	Automated head cutting and foot pulling
7	Evisceration Conveyor with Work Platforms	Manual evisceration with ergonomic stations
8	Carcass Inspection Station	Post-evisceration veterinary inspection
9	Pre-Chilling Tank	Multi-stage water chilling for carcass cooling
10	Chilling Room / Cold Room	Temperature-controlled finished product storage
11	Carcass Cutting Station	Manual portioning and cut-up
12	By-Product Processing Equipment	Feather, offal, and blood collection

Project Results

Metric	Achievement
Daily Capacity Achieved	5,000 birds/day (as designed)
Carcass Quality	Clean, consistent appearance with thorough plucking
Stunning Effectiveness	Reliable unconsciousness, improved meat quality
Labor Efficiency	20–25 operators per shift (semi-automated line)
Hygiene Compliance	Met Venezuelan food safety regulations
Chilling Performance	Carcass core temperature below 4°C within 45 minutes
Customer Satisfaction	Positive feedback on throughput and carcass finish

Key Benefits:

● Consistent daily throughput of 5,000 birds with semi-automated line

● Electrical water bath stunning reduces animal stress and improves meat quality

● Multi-bank plucking machine ensures thorough and uniform feather removal

● Overhead conveyor system reduces manual handling throughout the process

● Multi-stage chilling system extends product shelf life for distribution

FAQ

Q1: What scalding temperature should be used for broiler processing?

A: The scalding temperature depends on the desired carcass finish and market preference:

● Semi-Scald (52–54°C): Preserves the outer skin layer, resulting in a yellowish skin appearance.

● Sub-Scald (56–58°C): A middle-ground option that removes most feathers while maintaining reasonable skin quality.

● Full-Scald (60–62°C): Removes the outer skin layer entirely, producing a white-skinned carcass.

For a 5,000 birds/day line serving the Venezuelan domestic market, we typically recommend the sub-scald or full-scald range (56–62°C).

Q2: How many workers are needed to operate a 5,000 birds/day slaughter line?

A: For a semi-automated broiler slaughter line processing 5,000 birds per day, the typical workforce requirement is approximately 20–25 operators per shift.

Work Area	Approximate Workers
Live Receiving & Hanging	4–5
Stunning & Bleeding	1–2 (machine-monitored)
Scalding & Plucking	1–2 (machine-monitored)
Head/Foot Removal	1–2
Evisceration	6–8
Inspection	1–2 (veterinary staff)
Chilling & Packaging	3–4
Cutting Station	2–3
By-Product Handling	1–2

Conclusion

This Venezuela broiler slaughter project demonstrates our ability to deliver a complete, semi-automated chicken processing line tailored to the client's capacity and quality requirements. The carefully selected equipment forms an integrated system that consistently delivers 5,000 birds per day with reliable carcass quality.

Equipment Origin: China (Henger Manufacturing)

Service Support: Technical documentation, installation guidance, and after-sales support provided.

For more information about our chicken slaughter equipment or to discuss your project requirements, please contact us.

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Venezuela 5,000 Birds/Day Chicken Slaughter Line Project Case