Anyone every use a commercail deep fryer for a scalder?

Discussion in 'Meat Birds ETC' started by RedCanoe, Oct 14, 2009.

  1. RedCanoe

    RedCanoe Out Of The Brooder

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    Hey folks,

    We are looking to scale up our pastured operation and I am trying to figure out a good scalder solution.

    I am building our Wizbang plucker now and I have read about the Wizbang scadler. I saw that some of you guys have built one. How much did it end up costing you? Has anyone tried using a commercial grade deep fryer? I found a used one for $300 and i am wondering if that would be cheaper than building a whizbang.

    We are processing 50 birds next month. I think we are just going to go with a turkey fryer (does this work?). But i am trying to think ahead for next year.

    Thanks!
     
  2. al6517

    al6517 Real Men can Cook

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    I use a big 30 gallon aluminum pot the kind you use for big seafood boils. And a large burner like the ones for turkey fryers but as big as you can get, I took the regulator off it so as to increase the propane flow. It brings it up to temp pretty quick and I can dunk a dozen big birds at once in it, then within a min or two it's back up to temp for the next batch. this should work just fine for you and it is pretty inexpensive to boot.

    AL
     
  3. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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  4. seramas

    seramas Out Of The Brooder

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    I don't see why it wouldn't work. The big thing is water volume if you've 100 or so to butcher.

    I use a 50 gallon metal horse tank with 2 recycled gas grill burners mounted under it. The tank is on metal stand 12 inches off the ground. It is skirted with metal sheeting to keep the wind off the burners. It takes about 2 hours to reach 145F using well water from garden hose.

    50 gal tank about $90 +/-
    Metal skirting $15
    Two old gas grill burners--FREE on trash day in most towns
    Rack to set tank on and mount burners on--Free old metal bed rails again on trash day
    Two LP (bottled gas) tanks about $90

    I love trash day--always stock up--never know when a broken dresser drawl is going to come in handy--or an old ringer washers lid will be needed (take handle off and reattach it on the inside--something to hang onto when your going down that snowy hill)!
     
  5. ChanceRider

    ChanceRider Chillin' With My Peeps

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    Quote:This was my first year raising/processing Cornish X meat chickens. We used a turkey fryer burner and pot to scald the chickens and it worked well. When we do our turkeys a little later this year I'll again use the turkey fryer burner, but will build a cinderblock/metal grate support to keep the weight of the larger pot off the fryer stand. I don't think our fryer stand is stable/strong enough to support the larger pot (actually a new, unused metal trash can).

    Hope all goes well with building your Whizbang plucker... I just bought the book and will start one this winter.
     
  6. jaku

    jaku Chillin' With My Peeps

    I started out using a turkey fryer, but the problem with fryers of any kind is maintaining the temperature. There is no insulation, and I wouldn't think you could set a deep fryer as low as 145 degrees without altering the thermostat. In that case, just build a Whizbang scalder. If you build it without all the crap you don't need, like an auto dunker and the leg clipping boom, you can do it relatively cheap. I did mine for about $300, and I even made a thread about it here: https://www.backyardchickens.com/forum/viewtopic.php?id=172457

    Mine
    works GREAT.
     
  7. Le Canard de Barbarie

    Le Canard de Barbarie Chillin' With My Peeps

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    Quote:All true, but it's okay if you scald at a range of temperatures. For example, I shoot for 150 degrees F for scalding. I immerse the duck in for about a minute and start testing the effectiveness by removing tail or wing feathers. Once they pull easily, I remove the bird for plucking. It doesn't matter to me if it is really 145 F or 155 F, or if it takes 80 seconds or 110 seconds.

    Same with the waxing. If I have to dip it three times instead of two because I'm running a little hotter than normal (160 F) then so be it.

    By the way, to be MDA certified, doesn't the scalder have to be NSF approved? The stockpots are NSF, and you can buy commercial stock pot burners that are also NSF and CSA for indoor use.

    http://www.acitydiscount.com/Radian...ner-Short-79-000-btu-TASP-18S.0.95317.1.1.htm
     
  8. jaku

    jaku Chillin' With My Peeps

    Quote:All true, but it's okay if you scald at a range of temperatures. For example, I shoot for 150 degrees F for scalding. I immerse the duck in for about a minute and start testing the effectiveness by removing tail or wing feathers. Once they pull easily, I remove the bird for plucking. It doesn't matter to me if it is really 145 F or 155 F, or if it takes 80 seconds or 110 seconds.

    Same with the waxing. If I have to dip it three times instead of two because I'm running a little hotter than normal (160 F) then so be it.

    By the way, to be MDA certified, doesn't the scalder have to be NSF approved? The stockpots are NSF, and you can buy commercial stock pot burners that are also NSF and CSA for indoor use.

    http://www.acitydiscount.com/Radian...ner-Short-79-000-btu-TASP-18S.0.95317.1.1.htm

    My point on the thermostat, (assuming a commercial deep fryer doesn't get that low as is,) is that if you're spending $300 for it already, then having to convert the thermostat, you're going to spend at least $400 on something without insulation.) Might as well make the Whizbang at that point. I also get a range of temps- it kicks on at 144, then continues to heat after the burner shuts off, but my burner only kicks on a few times in a day of processing.
     
  9. RedCanoe

    RedCanoe Out Of The Brooder

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    Quote:Thanks for all the responses. Jaku, i actually read your whole post the other day and it was really helpful. I was just looking for some $$ numbers.

    My only concern with using a used hot water tank is that most pple get rid of them b/c they are starting to leak. I saw that you pour some concrete in the bottom. Does that take care of that problem or do you just make sure you have a water tight unit to begin with?

    thanks!
     
  10. Peeper7

    Peeper7 Chillin' With My Peeps

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    I've been happy with my turkey fryer. I get the temp up to 140-150 and then turn it off until I finish the next bird. With the lid on it doesn't cool much. Of course, I am not very fast. The outside temp makes a big difference. If you can block the wind it helps.
     

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