High Efficiency Egg Liquid Equipment Production Line at Factory Price

• Customization: Available
• After-sales Service: Provide Equipment Inspection Certificate and Manua
• Warranty: 1 Year
• Model NO.: egg liquid production line
• Usage: Egg Liquid Processing
• Power Source: Electric
• Type: Egg Liquid Separating Device
• Voltage: Customized
• Customized: Customized
• Capacity: 1000lph,2000lph,3000lph,4000lph,Custmized Optional
• Certification: ISO9001
• Application: Milk, Yogurt, Cheese, Ice Cream
• Overseas Insatllation: Available
• Transport Package: Wood Carton
• Specification: customized
• Trademark: Zhangjun
• Origin: Jiangsu, China
• HS Code: 8424899990

Product Description

The production process of egg liquid:

Selection and Inspection of Raw Materials

 

• Control of Egg Sources: Eggs usually come from healthy chicken flocks. These chicken flocks need to grow in a good breeding environment, and it must be ensured that the chicken flocks are not infected with diseases that may be transmitted through eggs, such as Salmonella infection. For example, some large egg liquid production enterprises cooperate with standardized chicken farms that have strict hygiene and epidemic prevention standards.
• Quality Inspection of Eggs: The appearance (size, shape, integrity of eggshells) of eggs is inspected, and broken eggs and deformed eggs are removed. Meanwhile, internal quality detection is also carried out. For example, the air chamber size and whether there are blood spots or foreign substances in the eggs can be checked by candling. Candling is to observe the internal structure of eggs under strong light by taking advantage of the light transmittance of eggs. The inside of a normal egg is evenly translucent.

Cleaning and Disinfection

 

• Cleaning: The surface of eggs may carry dirt, feces and microorganisms, so they need to be cleaned with special egg washing equipment. The equipment usually uses flowing warm water and is equipped with appropriate detergents. The flushing of water can remove most of the visible impurities, and detergents can help break down some stubborn stains.
• Disinfection: After cleaning, disinfection treatment is required. A common disinfection method is to soak the eggs in water containing disinfectant (such as sodium hypochlorite solution) for a period of time. The purpose of disinfection is to kill harmful microorganisms such as bacteria, viruses and fungi on the surface of eggshells to ensure the microbiological safety of egg liquid. After disinfection, the eggs need to be drained to prevent the residual water from affecting the quality of the subsequent egg liquid.

Egg Breaking

 

• Egg Breaking Methods: It can be divided into manual egg breaking and mechanical egg breaking. Manual egg breaking may be used in small egg liquid production occasions, but large enterprises generally use mechanical egg breaking. Mechanical egg breaking equipment can efficiently break eggs and separate egg white from yolk or produce whole egg liquid.
• Separation of Egg White and Yolk (if necessary): If egg white liquid or yolk liquid is produced, separation of egg white and yolk is required. Mechanical separation mainly utilizes the difference in density between egg white and yolk and realizes separation through specific screens or centrifugal devices. For example, during centrifugal separation, high-speed rotation will make the yolk with a higher density gather towards the center of rotation, while the egg white is thrown to the outer layer, thus achieving the purpose of separation.

Filtration and Homogenization (Optional)

 

• Filtration: Whether it is whole egg liquid, egg white liquid or yolk liquid, filtration is required. Filtration is to remove broken eggshells, chalazae (structures connecting the yolk and egg white) and other impurities in the egg liquid. Generally, fine filters are used, and the pore size of the filters is determined according to the requirements of the produced egg liquid, usually ranging from dozens to hundreds of micrometers.
• Homogenization (mainly for whole egg liquid): For whole egg liquid, in order to ensure the uniformity of its components and prevent phenomena such as fat floating, homogenization treatment is sometimes carried out. Homogenization uses a high-pressure homogenizer to refine and evenly distribute particles such as fat globules in the egg liquid, improving the stability and taste of the egg liquid.

Sterilization Treatment

 

• Selection of Sterilization Methods: Sterilization of egg liquid is a key step to ensure the safety of egg liquid. The commonly used sterilization method is pasteurization. Pasteurization is carried out at a relatively low temperature (usually around 60 - 70 degrees Celsius) and maintained for a certain period of time (usually from a dozen seconds to several minutes). It can kill most of the harmful microorganisms in the egg liquid, such as pathogenic bacteria, while maximizing the retention of the nutritional components and functional properties of the egg liquid.
• Cooling before Packaging: The sterilized egg liquid needs to be quickly cooled to an appropriate temperature, usually cooled to around 4 - 10 degrees Celsius, in preparation for subsequent packaging and storage.

Packaging and Storage

 

• Selection of Packaging Materials: The packaging materials for egg liquid should meet the safety standards for food packaging. Common ones include plastic containers and cartons. For some egg liquids that need to be stored or transported for a long time, aseptic packaging technology will be used to ensure that the egg liquid will not be contaminated by external microorganisms after packaging.
• Storage Conditions: The packaged egg liquid is generally stored in a low-temperature environment, such as a cold storage, with the temperature maintained at around 0 - 4 degrees Celsius. In such an environment, the egg liquid can maintain good quality and safety and extend the shelf life. Meanwhile, the storage place should be kept clean and dry to avoid the egg liquid being affected by orders
• Rated voltage: 380v/50hz
• Rated power: 7kw
• Dimensions:
• Egg washing machine: 6600*850*1800
  Over conveying: 1500*900*900
  Egg white and yolk separation: 1750*1200*1100
  Output: 12000-15000 pieces/h
  Assembly line configuration: egg loading conveyor, cleaning frame, egg loading roller, cleaning brush, air drying, optical inspection, over-conveying, egg white and yolk separator
  
  Specifications

  Model	100L	150L	200L	300L	500L	1000L
  Tank Inner Dia	630mm	630mm	630mm	850mm	900mm	1200mm
  Tank Outer Dia.	740mm	740mm	740mm	950mm	1000mm	1300mm
  Tank Inner Height	400mm	600mm	670mm	750mm	850mm	900mm
  Capacity	100L/Batch	150L/Batch	200L/Batch	300L/Batch	500L/Batch	1000L/Batch
  Sterile Temp.	45-90degree (adjustable)	45-90degree (adjustable)	45-90degree (adjustable)	45-90degree (adjustable)	45-90degree (adjustable)	45-90degree (adjustable)
  Power	380V 9KW/220V 6KW	380V 9KW	380V 9KW	380V 12KW	380V 24KW	380V 48KW
  Outer Size	800*750*1230mm	800*750*1430mm	800*750*1530mm	1000*1100*1650mm	1300*1100*1850mm	1600*1400*2200mm
  Weight	100kg	150kg	180kg	220kg	270kg	400kg

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