This the set up we have refined over the years since there is only two of us to get the work done. I use the inverted cone system for bleeding out the birds, two scalding pots fueled by propane and a Pickwick Plucker. If everything is going well I can turn out a plucked chicken every 3 minutes-(water temp can be a problem if its windy) My wife handles the gutting/chopping process, we both join in for the final check, wash and bagging. We keep it at 75 birds a day, start early and have the area cleaned up before the customers starting showing up at 4:00pm. We do between 150-300 birds a summer.