Eggs Processing Plant & Machinery Solutions

Shell eggs arrive on trays and are washed with warm water and a sanitising rinse, then dried before further handling. Washing removes soil and litter from the shell so that surface contamination is not carried into the breaking stage.

Eggs pass over a light source for candling and are graded by weight, with cracked, leaking and stained eggs diverted off the line. Only sound shell eggs go forward to breaking, and the rest are separated for other uses.

Shells are cracked and the contents are taken as whole egg or split into yolk and albumen. The liquid is strained to remove shell fragments and membrane before it is held in buffer tanks.

Liquid egg is pasteurised, then cooled and held chilled until it is filled or dried. Homogenising gives a uniform liquid for filling and for feeding the dryer.

Pasteurised liquid egg is atomised into a hot air stream and dried to a free-flowing powder. Fines are recovered from the exhaust air and the powder is sieved before storage.

Liquid egg is filled into pouches or cans and powder is filled by auger into pouches or sacks. Packs are checked for metal, coded and labelled, then held in chilled or ambient storage as the format requires.