I would love to see and or hear how you set up raising your flock to this point. I'm not real interested in this part of chicken business but would love to know how a small scale (500-1000 or so birds) hatchery/raising of birds might look like.We crate the birds the night before and drop them on a trailer next to our butchering building. Sawhorses with kill cones on gravel. Scalder and plucker stationed on sealed wooden deck with a roof - no walls, which is attached to the evisceration and packaging room. Evisceration and packing has stainless tables, handwashing sink, hoses on hangers above 2 evisceration stations and a 10x10 bay door for airing out. Small hot water heater for cleaning hooked up to our well close by. I run it with three people total. One on catch/kill, one on sclad/pluck and one on evisceration. I generally man the kill cones and will jump in as a second eviscerator occasionally and I will just generally take some time to make sure all parts of the process are working smoothly and no problems are popping up with equipment, etc. We try to have our output at 4 minutes per bird once we get going. Sometimes we can go faster. We pack all the birds in shrink wrap bags and air chill/rest over night in a bast cooler before heat shrinking the entire batch on the next morning. And we generally sell about 65-75% of every batch the day we shrink wrap them (the day after butchering) so we don't have to freeze most of them - which is nice.
How do you contain your birds while they grow out? what does the feed and watering system look like, how many people on a day to day basis would be needed that kind of thing.