1. Selection and Inspection

• Control of Egg Sources: Sourced from healthy chicken flocks with strict hygiene standards to prevent diseases like Salmonella.
• Quality Inspection: Visual inspection for shell integrity and internal candling to detect blood spots or foreign substances.

2. Cleaning and Disinfection

• Cleaning: Special egg washing equipment using warm flowing water and detergents to remove dirt and microorganisms.
• Disinfection: Soaking in disinfectant solutions (e.g., sodium hypochlorite) to ensure microbiological safety before liquid extraction.

3. Egg Breaking & Separation

• Mechanical Breaking: High-efficiency automated equipment for large-scale production.
• Separation: Centrifugal devices or specific screens utilize density differences to separate egg whites from yolks.

4. Filtration and Homogenization

• Filtration: Fine filters (micrometer scale) remove broken shells and chalazae.
• Homogenization: High-pressure processing to ensure uniform fat distribution in whole egg liquid, improving stability and taste.

5. Sterilization Treatment

• Pasteurization: Controlled heating (60-70°C) to kill pathogenic bacteria while retaining nutritional properties.
• Rapid Cooling: Immediate cooling to 4-10°C post-sterilization to prepare for packaging.

6. Packaging and Storage

• Aseptic Packaging: Using food-safe plastic or cartons with technology to prevent external contamination.
• Cold Storage: Maintained at 0-4°C to extend shelf life and ensure product safety.

• Rated Voltage: 380v/50hz
• Rated Power: 7kw
• Output Capacity: 12,000 - 15,000 pieces/h
• Assembly Line: Egg loading conveyor, cleaning frame, rollers, brushes, air drying, optical inspection, and separator.