Poultry Evisceration is the process where the carcass is opened to remove the viscera (internal organs and intestines) from the bird. This can be done manually, semi-automated or fully automated. Manual evisceration involves knifes, scissors and other hand tools to process the birds. Whereas semi-automation comes with tools powered by compressed air to reduce operator fatigue and increase worker productivity per hour. Full automatic evisceration is carried out by carousel machines, which hold working units which perform the very same tasks at higher speeds per hour (stating from 3000 birds per hour up to 12000 birds per hour). Dutch Poultry Technology specialized in equipment to process 500 – 6000 birds per hour, with automatic evisceration machines which process 3000 or 6000 birds per hour.
Automatic evisceration is the pinnacle of modern poultry processing. Manual processing requires a large number of staff. However, automated eviscerating line greatly reduces needed labour. Therefore the technology allows for expanded production capacities of 4000 to 6000 birds per hour. In addition to increased productivity, there are several more advantages. Within a specific average flock weight range, a consistent product quality can be guaranteed. It also ensures safe and hygienic production according to modern food safety standards, which is a growing concern in more and more markets around the world.