INTRODUCTION
 
 

 


Barlas Incubators

By the grace of Allah, we have achieved the latest incubation technology. This is not happened overnight. It is achieved through a long and tiresome process, spread over thirty – five years span of time. We claim to have introduced the first “Pakistani” industrial size incubator ranging one hundred to one hundred thousand hen eggs capacity, equipped with the same technology pre – set control which have any of the world renowned imported one.

  1. Controls:

Sensitive pre – set contract thermometers are located in sections through out the machine. The sensors relay information to electronic controls, which automatically activate the various control functions as required.

 

  1. Heating unit:

Heating is produced from primary / secondary sealed electric elements, positioned on the fan forced draft.

 

  1. Humidity:

An automatic electronically controlled unit is installed in each unit, which increases humidity level up to the mark within minutes and maintains required level automatically.

 

  1. Cooling unit:

Air – cooling is achieved with speedy exhaust and increased cooled air inlet.

 

  1. Eggs turning:

Fully automatic hourly programme which controls a single gear reducer motor driving a turning mechanism which gives a slow progressive turning motion in the eggs trays. The turning mechanism is fitted with automatic limit and level controls.

 

  1. Alarm system:

Audible and visual alarm activated by mains failure and high temperature conditions.

 

It is a fact that improvement never ends, that is why a check and balance system is always under process as a regular feature for further advancement of technology.

 

With regards and best wishes.

 

Abdul Rasheed Barlas

Chief executive

 

 

 

 

Incubator And Hatchers Operation

Good hatches are a must in the hatchery program. A small change here and there in the actual incubation procedure will often improve hatchability. Remember, additional chicks cost little, high hatchability is the primary basis for a profitable operation.

Operation of the incubator (1 – 19 days):

  1. Normally eggs in the setter should not be fumigated with formaldehyde gas. However if “blowups” is a problem, fumigation should be done immediately after each group of eggs is set until the problem is solved.
  2. Use a test thermometer and check the incubator thermometer occasionally. If hatches are coming off early or late, the thermometer on the machine may be in error.
  3. Make a study of egg evaporation remembering that eggs should loss approximately 10.5% of their weight during the first 19 days of incubation.

 

TRANSFERRING EGGS:

            Eggs must be transferred from the setting trays to the hatching trays at the end of 19 days of incubation. Usually this involves moving the eggs from the incubation unit to the hatching unit (separate hatcher). In the hatcher trays the eggs are laid on their sides, and given more room then in the incubator trays. Eggs should be transferred when approximately 1% of eggs are slightly piped. If some of the eggs are piping early or late, the setting time should be adjusted to compensate for the variation. Transferring eggs from the setter to the hatchers may take some time; and eggs will be exposed to room temperature for several minutes. Exposure of no more than 15 to 20 minutes will not affect hatchability or chick quality. The chick at this period of development is not overly susceptible to such changes in environmental temperature.

 

Candling eggs:

 

Infertile eggs candled from incubators may have some food value for humans. In many countries their use is limited and under strict government regulations. In others, as the Philippines, the partially developed embryo is delicacy. Occasionally it is a hatchery program to candle the eggs some time before the end of 19 days of incubation and remove the infertile eggs and dead embryos. In most large commercial hatcheries the practice is not followed; the cash returned from the infertile eggs sold will not compensate for the time and labour involved. The determining factor will be the price received for any candled out eggs, and the percentage of eggs removed. Some experimental work has indicated that the candling process reduces the hatchability of the remaining eggs. Certainly some will be broken during the additional handling.

 

Hatcher operation

 

            Once the egg are transferred from the incubator trays to  the hatchers trays they are placed in the hatcher for the last two days of incubation during which time the chick liberates itself from the shell. Here the temperature should be lowered, perhaps as much 2 F (1.1C) and the relative humidity usually increased. Incubator manufecture have special instructions for these changes. Their direction should be followed unless there is evidence that a variation would improve hatchability and chicks quality.

            The newly hatched chicks generates a great deal of heat. Care should be taken to prevent heat build up within the hatchers compartment at the hight of hatching. Most hatchers have suplimentary ventilators that allow a greater intake and exhaust of air at this time. Some have intricate cooling device.

 

Removing chicks from hatcher trays

            Removing the newly chiks from the trays to the chick boxes will be determinated by the type of hatchery involved.

 

Cleaning the hatchery between hatches

            Cleaning  the hatchery between hatches is of primary importance. The process must be completed, every piece equipment must be thoroughly vacuumed, scrubbed, disinfected and fumigated. There are no shortcuts.

 

  1. remove all racks, trays and crates.
  2. vacuum the inside and outside of the hatchres.
  3. wash the inside and outside of the hatchres.
  4. scrub  the inside walls with a suitable disinfectant.
  5. return all the racks and clean trys from the washroom. And fumigate with formaldehyde at 3x strength.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Contact : Abdul Rasheed Barlas

Ph : +92-21-4593495 cell +92-321-3808848