Incubation - Raising Poultry - page 275

If you want to hatch a batch of eggs more often than every three weeks, you may
choose to get two small Styrofoam incubators. Use one incubator as a hatcher , the warm
place wherein the hatching process takes place, and the other as a setter , the incubator
wherein the eggs are warmed and properly turned. This system is helpful because you
can set a higher humidity level for the incubator used strictly as a hatcher. Regular va-
cancy of the hatcher allows for more frequent sanitization. It's imperative that you keep
things clean because bacteria can pass through the shell and cause many problems.
Regulate Temperature
Each and every incubator purchased will come with specific instructions for use and it's
essential that you follow those guidelines. In most cases, temperatures ranging between
99 and 100°F (37°C) are optimal for incubators using a fan for forced air. Temperatures
between 102 and 103°F (39°C) are necessary for still-air incubators. Both forced- and
still-air incubators are sometimes electronically controlled, sometimes wafer controlled.
CLEANING AN INCUBATOR
Clean your incubator by vacuuming out the residue and removing and disinfecting
the hatching trays. Use a “shop vac” to suck up the debris, and find a container for
soaking the hatching trays in a disinfectant for 15 to 20 minutes. Use Tektrol, a bleach
solution, or any other sanitizer found at farm supply stores. Read the label to make
sure it is suitable for poultry operations. Chances are it will not say specifically “for
cleaning hatching incubators,” as that is a rare use; but look to make sure it can be
used around living creatures.
Once you've vacuumed, the simplest and safest route is to use a 10 percent bleach
solution and a good scrub brush to scrub down the machine from top to bottom. Rinse
with clean water and let dry thoroughly before reusing.
Guidelines will vary based on the poultry type you are hatching. No matter what in-
cubator you use, always measure temperature at the top-surface level of the egg. It's al-
ways a good idea to let the incubator run for a few days to stabilize the temperature.
Wafer Controlled
If the incubator is wafer controlled, this step is extremely important, as you will have
to tinker with the adjustment for a day or so before getting it right. Once you've found
the proper setting, leave it alone! Expect some variation in temperature, especially with
rapid changes in air pressure. To allow for such changes, be sure you don't tighten the