Incubator setting capacity ranges from approximately 14,000 to 100,000 eggs.During incubation, the hatching eggs are set vertically, with the large ends up in trays or flats in a setter and turned mechanically until about three days prior to hatching (setting period). Many kinds of incubators are manufactured however, the general principles of all modern machines for commercial hatchery production are the same. Incubators are the most important equipment in the hatchery process. Prior to placing eggs in the incubator, they may be removed from the egg storage room and warmed to room temperature for approximately 6 hours. Relative humidity should be maintained at approximately 80% in the egg holding room. It has been shown that eggs held for more than 2 weeks hatched better when stored small end up (contrary to the accepted traditional large end-up postion). Turning eggs during the holding period is not beneficial. This allows bacteria to penetrate the shell. Eggs may sweat when moved to warm, humid areas. Storage temperature should be reduced to 13BC if eggs are being held for two weeks or longer. Higher temperatures initiate embryo growth. The hatching percentage will be the highest if eggs are held at a temperature of 16 to 17BC for not more than one week before setting. Since smaller eggs hatch in less time than large eggs it is recommended that eggs be separated by size and that small eggs be put in the incubator 8-18 hours after the larger eggs are set. Shells that have a mottled appearance upon candling are not considered to have poor shell quality and can usually be set with good hatching results. Do not set malformed, porous-shelled, doubled-yolked eggs or eggs with cracks. Collect eggs with clean hands onto clean flats.Select hatching eggs that are uniform in size (recommended minimum 52g for meat-type), shape and colour, with good sound shells. Dirty eggs can be reduced if the eggs are gathered four or five times daily from nests supplied with fresh, clean nest material and if the litter in the breeding pens is kept dry so the hens feet are clean. Improperly washed eggs may rot or explode during the incubation period. The eggs should be spray washed with detergent, sanitized and fan-dried. If hatching eggs are washed, the temperature of the water must be 43 to 44BC.

If eggs are soiled, it is preferable to clean them with sandpaper & egg brush.

Hatching chicks in incubator