A poultry incubator is a device used to artificially hatch eggs by providing the optimal conditions for embryo development. Here’s how it works:

1. Temperature Control
The incubator maintains a consistent temperature, usually between 99°F to 102°F (37.5°C to 39°C), to ensure proper embryo growth.
Heating elements distribute warmth evenly inside the incubator.

2. Humidity Regulation
A controlled humidity level, generally 50-60% for the first 18 days and 65-75% during the last three days, prevents eggs from drying out.
Water trays or humidifiers help maintain the required moisture levels.

3. Egg Turning Mechanism
Eggs must be turned several times a day to prevent the embryo from sticking to the shell.
Many incubators have an automatic turning system to rotate the eggs at regular intervals.

4. Ventilation System
A proper airflow system supplies fresh oxygen and removes carbon dioxide.
Fans help distribute heat and oxygen evenly inside the incubator.

5. Egg Candling (Monitoring Development)
Candling is a process where eggs are checked using a bright light to monitor embryo growth.
It helps identify infertile or non-developing eggs, which can be removed to avoid contamination.

6. Lockdown Period (Final Days Before Hatching)
In the last 3 days, eggs should not be turned, and humidity should be increased to help chicks hatch easily.
The incubator remains closed to maintain stable conditions.

7. Hatching Process
Chicks break through the eggshell using their egg tooth, a small pointed structure on their beak.
Once hatched, chicks dry off inside the incubator before being moved to a brooder for further care.

A poultry incubator mimics natural incubation by controlling temperature, humidity, and airflow, ensuring successful hatching rates without a hen.