Chicken processing best practice

Hello

Can any one please working in chicken processing supporting me in some processing inquires,like as drum breader block and how to avoid ,the best way to process breaded breast strips (best line setting for every product)

Thanks in advance

Hi - process does tend to be 'equipment biased'. But basic terms for fresh ready to cook by consumer. Well chilled >3c to line. Keep well separated. Light flour coating. Batter enrober (viscosity varies on finished product requirements). Breader (continuous belt type for fine type) Flash fry on continuous belt (again, very much product dependent) but around 220c 2 to 3 minutes. Blast chill. Pack. 

I cannot state enough, even with a simplistic layout above, its VERY product and equipment dependent. Particular attention needs to be taken with the oil and to check for FFA each shift. Using different crumb type, temperatures, volumes, oil cleanliness all have an effect