"CLEO" is used in private farms to hatch poultry eggs. It is constructed according to the principles of surface hatcheries, eggs are laid in one layer. A construction that is made of thermally controlled plastic and provides uniform stability of internal temperature. Heating provides electrical resistance. Homogenisation of the air in the hood is ensured by the fan. Temperature control is ensured by the thermostat. Through the holes in the structure, slow and continuous ventilation of the microwave is ensured to remove excessive amounts of carbon dioxide and other harmful gases generated during hatching. Humidity is provided by two small tanks (filled with water): A and B at the bottom of the hat structure (see Figures 1 and 1a). In the first week of hatching, an increased moisture content is recommended (eg evaporation of water from eggs) and the last two days (so that the poultry can be easier to get over the flan). During the other days during the hatching period, the normal moisture content should be in order to eliminate the exudates. Temperature is the most important hatching factor. In the event of overheating, anomalies occur, the poultry is weak or high mortality in the shell. Insufficient heating slows the development of the germ, resulting in a delayed "burst". The goal of egg shooting is to unify the temperature and humidity throughout the egg surface, and to avoid sticking the embryo to the shell.