A common hot water requirement in the Paw Processing area of a poultry plant is the Paw/Foot Picker. Paw Picker equipment uses pressurized hot water to remove skin or cuticle. Precise temperature control is critical, with tolerances not to exceed 3°F of set point. Too low of temperature can result in yellow skin remaining on the foot. Too hot of a water temperature will blister and deform the foot. Normally a discarded part of the chicken, the paw represents 100% profit to the customer. Lost product due to an inefficient scalder operation means 100% loss of profit.