The Bleeding Line from Dutch Poultry Tech is a key component in the poultry processing line, positioned directly after the killing stage. Its primary function is to allow birds to bleed out properly, which is essential for maintaining meat quality, hygiene, and shelf life.

After the neck cut, birds are suspended on shackles and transported along an overhead conveyor system. During this stage, they pass over a specially designed bleeding trough where blood is collected in a controlled and hygienic manner. This process ensures that a significant portion of the blood is removed within the required timeframe, typically between 1.5 and 3 minutes depending on line speed and capacity.

Proper bleeding is critical in poultry processing, as insufficient blood removal can negatively affect product appearance, shelf life, and overall quality. The Bleeding Line ensures consistency by maintaining a stable and continuous flow of birds through the bleeding section.

Key features include:

• Overhead conveyor system with shackles for continuous transport.

• V-shaped bleeding trough with central drain for efficient blood collection.

• Adjustable line length to match required bleeding time and capacity.

• Integration with blood pumps or vacuum systems for efficient by-product handling.

The system is constructed from stainless steel and non-corrosive materials, ensuring easy cleaning and long service life in demanding environments. Its modular and self-supporting design allows for straightforward installation and integration into both new and existing poultry processing lines.

By delivering consistent and controlled bleeding, the Bleeding Line helps processors improve product quality, maintain hygiene standards, and ensure smooth workflow throughout the processing line.