Manuals and Guides
We are always adding various manuals for your poultry gear such as drinkers, existing and old incubators, egg equipment and more…
Incubator instruction manuals various formats:
Rcom incubator instruction manual database, at http://rcom.co.kr/new_site/eng/ >download >manual
Multiquip SpaceMaster Advertisment (old) on Bellsouth Slideshare
Multiquip Ostrich Incubator instructions (old) on Bellsouth Slideshare
Multiquip E1 instruction manual (old) on Bellsouth Slideshare
Multiquip E1, E2 and E3 instruction manual (old) on Bellsouth Slideshare
Covatutto 20 Instruction manual (old) on Bellsouth Slideshare
Covatutto 20 Instruction manual (old) on Bellsouth Slideshare
Lyon RX incubator brochure information
Lyon RX information
Lyon RX incubator instructions
Lyon RX incubator roller instructions instructions
Lyon RX incubator instructions for Marsh Rollex (RX) incubators (old manual)
Lyon RX incubator parts for Marsh Rollex incubators (old manual)
Lyon RX parts
Lyon incubator instructions-to-install-solid-state-temp-controller
Lyon TX6 replacement parts TX6
Lyon thermometers and hygrometers
Lyon auto turner parts AT1, AT2 and AT8
All SBM gas heaters require a matching SBM gas regulator, which allows control of the heat output within the range of 50% to 100%. This is because below 50% the efficiency of the radiant heat declines so that 30% gas consumption means less than 20% heat output. Said simply gas heaters are inefficient when the radiant temperature is too low.
Regulators are available in 2 forms:
The REGPOL mounts directly on the standard gas bottle, and is ideal for small brooders with low gas consumption, and can be easily moved to different locations if required. It requires a gas fitter to comply with legal installation requirements.
Inline regulator with auto-changer
General Gas Brooder tips
To set the heat for the chicks.
a/ Set the regulator to 7.
b/ Set at recommended height – see table
c/ Allow min 1 hour before placement of chicks.
d/ Place the chicks, allow 1 houre for the chicks to settle, then adjust the height of the head until the chicks spread evenly over the brooder area.
A gas fitter is recommended to comply with legal installation requirements.
Remember that the brooder should always be at approx 10 degree angle to the floor.
Also, see electric brooders
Often plucking is regarded as a simple process, and if our birds are always the same age, weight, and breed then it’s easy. But for the hobbyist, it’s often not so easy, because of all these variables.
These notes are intended to assist in the development of the skills needed, without I hope, making it sound too complicated. It really is straight forward but a few principles always makes it easier.
There are four stages to good plucking.
1.) Select the bird at the right age
2.) Scald the bird correctly
3.) Pluck right way
4.) Treat the bird right after plucking.
1.) Selecting the bird at the right age is important. The birds develop several sets of feathers as they grow. The early stage of these feathers as they just emerge is called pin feather stage. Plucking birds with pin feathers is always much more difficult, so I recommend selecting the birds after pin feathers have unfurled. So check the birds and if they have pin feathers wait another week and usually they are unfurled and will pluck without lots of manual clean up afterwards. Very old birds and very young birds often have skin which is thinner and less resilient to the plucking process, which is more prone to tearing. These birds need more careful scalding and attention during plucking to avoid skin tears. Please note: with ducks it is sometimes impossible to pick a time when there is no pin feathers so wax dipping after plucking is used to remove the pin feathers
2.) Scalding is the process of dipping the birds in hot water to cause the release of feathers, the combination of time and temperature are important. The difference methods are called hard scald and soft scald. If the birds are for immediate consumption, then hard scalding at higher temperatures and for short times is acceptable. This is usually done at 60-65 degrees for just enough time for the leg feathers to come off when rubbed with the thumb. This combination can cause some blotchiness of the skin, not so pretty with roasting birds and also the high temperatures tend to reduce shelf life. Soft scalds is usually at 45-55 degrees and is less likely to damage the skin but takes longer to reach the point where the feather release under a little rub with the thumb. If you want to fridge them for a week then better to soft scald. Record the time and temperature for each combination of breed and age you use so that it is easy to repeat next time.
3.) Plucking. Good plucking is a combination of the right number of birds, the right time of plucking and the right removal of feathers. The bird in the plucker should tumble in such a way that it is tumbling end over end but sideways at the same time, a sort of rotating diagonal tumble. This means all sides of the bird pluck evenly. If you have too many birds in the plucker they cease to rotate correctly and slide around plucking one side and leaving the rest poorly plucked. Add extra birds with each plucking batch and when they cease to rotate you can make a note, to only pluck one or two less of that breed, age and weight combination. You may need to remove wing flight and tail feathers before plucking, usually it’s possible to pull them one handful for the tail and one handful each wing. Plucking time is an observation, and will vary according to the type of bird and feather cover. Over plucking, can damage the skin. Feather removal is by cold water spray. Use a trigger gun on a hose, and as soon as the feathers build up in the machine, usually about 20 seconds into plucking, flush with a good flow of water so the feathers all wash out the side. This allows better plucking and a cleaner finish. It also starts to chill the bird.
4.) Chill the bird in cold or iced water as quickly as possible. This will give better carcass life and nicer presentation. Eviscerate the birds after initial chill and refrigerate as quickly as possible.