Abstract: A watercraft having a combination of a canoe and a power boat style hull with a propulsion mechanism and an electric outdrive mechanism. The propulsion mechanism draws water from beneath the watercraft, through a water intake into a pump which pumps the water out through pipes located in wings formed in the hull. The electric outdrive mechanism has a power supply located within the watercraft that supplies power to a motor that turns a propeller attached to the outside of the hull. The motor has a skeg attached thereto to help steer the watercraft.

Abstract: A poultry scalding tank has one wall with a lateral pocket that receives the breast of the bird suspended by the feet from a shackle conveyor running above the tank. The top of the pocket produces a force normal to the breast upon contact, which force has a downward component sufficient to overcome buoyancy forces that tend to raise portions of the bird out of the water. Air injector heads disposed below the path of the bird, and offset away from the breast side thereof, agitate the scalding water to penetrate the feathers. A more thorough and even scalding results.

Abstract: A poultry scalding tank has one wall with a lateral pocket that receives the breast of the bird suspended by the feet from a shackle conveyor running above the tank. The top of the pocket produces a force normal to the breast upon contact, which force has a downward component sufficient to overcome buoyancy forces that tend to raise portions of the bird out of the water. A more thorough and even scalding results.

Abstract: A poultry washing and scalding process and system provides for a bird washing section at the bird exit and of the immersion section of the scalder. The birds are spray washed before exiting the system such that when arriving at the picking station, they are substantially bacteria free. Particles cleaned from the birds at the washing section are removed and pass directly into the liquid recirculating system without flowing into the immersion section of the scalder thereby avoiding any increase in bacteria therein. The birds are washed with water that has been recycled and mixed with add water, and the immersion section may be replenished with the same water.

Abstract: A process and system of immersion poultry scalding employs counterflow recirculation of scald liquid in a counterdirection to that of the travel of the poultry at least at the bird exit station of the immersion tank. The liquid removed from the tank is filtered and cleaned, sanitized as it is superheated and heats make-up water added to the system to scald temperature before it is returned to the immersion tank. Immediately before reaching the exit station, the conveyor may be arranged for lifting the birds at least partially out of the scald liquid allowing the liquid in the bird feathers to drain before the birds are again immersed in the recirculated liquid at the exit station.

Abstract: A poultry scalder, process and system of the immersion poultry scalding employs counterflow recirculation of scald liquid in a counterdirection to that of the travel of the poultry through the immersion tank. The tank liquid is counterflowed externally in stages from the bird exit station through one or more intermediate stations and to the bird entrance station, and the liquid removed from the tank is filtered, cleaned and sanitized with make-up water being added to the system being heated to scald temperature before it is returned to the immersion tank. Steam injection is introduced externally to the scalder via external pumping conduits employed for the staged counterflow.

Abstract: A process and system of immersion poultry scalding employs counterflow recirculation of scald liquid in a counterdirection to that of the travel of the poultry through the immersion tank. The liquid removed from the tank is filtered and cleaned, sanitized as it is superheated and heats make-up water added to the system to scald temperature before it is returned to the immersion tank. A head trough may be provided for immersing the heads only of the poultry before entering the main part of the immersion tank, and a head trough heat exchanger is provided in the system for heating up the potable make-up water before being supplied to the head trough.