These pages offer an outline of
what happens at the hatchery. If you require further, or technical information
on hatchery equipment try,
www.petersime.com
When
the eggs have been collected from the farms, they are held again in a control
room.
Here the temperature is held at 60 C and the humidity is at 70-75 rh, keeping
the eggs in as near perfect condition as possible.
They are then transferred on to special trolleys with trays that
are capable of tipping from side to side.
The tipping motion is done automatically during the 18
days that the eggs are in the incubator. This ensures the eggs receive an even
temperature during the incubation period.
In nature the mother hen would roll the eggs under
herself whilst she was sitting on them to achieve this effect.
The coloured tabs that you can see, indicate to the
operator the day the eggs were placed in the incubator.
The operator will not change all the eggs at once,
because it would change the temperature in the incubator, which must be
maintained at a 37.5 C. To achieve this the eggs trays are removed and replaced
in stages, i.e, blue one day, pink the next etc.
Fact:-
The public are being misled, PACKED IN BRITAIN is totally different to a fresh
British chicken. In reality this produce will almost certainly have been brought
in from abroad and its origin is often hard to detect.