1. Birds are hung live on the shackles; an electrically charged wire stuns the bird before it enters the kill room.

2. At the upper right side of this picture, the bird enters the kill room on the chain-driven shackles– the throat is cut as per halal and the bird bleeds over a 1 ½ minute period- blood flows into the trough below.

3. The square scalder is in the back and the round plucker is in front. These do batches of about eight birds.

4. Evisceration line. After feathers are removed the birds are placed back on a chain driven shackle line.

5. Air chill cooler: This ca. 30’ by 15’ room has blown cold air capable of chilling carcasses below 40 degrees within four hours of death. No special equipment was needed.

6. Facts Abdul Chaudhry renovated a garage to create a 4,500 sq.ft. poultry slaughter plant next to his goat processing facility. Capacity of ca. 1,000 head per day. Used equipment was refurbished to like-new condition. Walls and ceilings in the plant were constructed from used refurbished cooler panels, mounted on 6” high concrete curbs.