After the feather plucking is done, the heads of the chickens are separated from their bodies.
The carcasses subjected to this process are then brought to the foot cutting machine by the conveyor line.
After the feet are cut off from the knee joints, they fall on the collection band and are suspended from there on the hangers of the interior opening conveyor.
Hanging carcasses are breech-opening with a breech drilling and opening machine.
Then, the abdominal cavity is opened with a knife to the very bottom of the chest and the internal organs are removed. Removed internal organs and carcasses are purified with pressurized water.