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Teil 3 Seite 4-3
- Design of pig scalding tank, to ease empting and cleaning (4.2.2.8.2- p.
201)
- Insulation and covering of pig scalding tanks (4.2.2.8.3- p.201)
- Water level control on pig scalding (4.2.2.8.4- p. 202)
- Stream scalding of pigs (vertical scalding) (4.2.2.8.5 - p.203)
- Heat recovery from tank water (4.2.2.8.6- p.203)
Description of the technique
In contrast to the circulation method, this scalding procedure does not operate with water
but with moist air heated to approx. 60-62°C. Air is extracted in the upper part of the tun-
nel by ventilators and circulated inside exterior channels. At the same time, the air is mois-
tened and heated by steam. Ventilators then blow the hot air back into the lower section of
the scalding tunnel. The air deflection plates guide the air over the carcasses where part
of it condenses and produces the scalding effect.
Figure 4-1: Outline of a condensation scalding tunnel
Applicability and characterisation of the measure