Product Description

The line is manufactured in two versions:

• I*-FLM - serially produced line;
• I*-FLM1 - лthe line is completed with the centrifuge intended to release a the white part separated with difficulty from shell, thereby allowing to increase white yield to 5%
• Egg processing line is used in poultry factories of various capacity, melange factories, confectioneries, bakeries and other productions using egg products in the production process.

Original design of the basic line assembly - egg shell opening - is notable favourably for its simplicity, long life, reliability, small dimensions, weight as compared with foreign analogues; it also does not limit size of processed eggs which is an important advantage of the line.

Egg processing line corresponds to all requirements of the modern technological level and design.

PROCESS FLOWSHEET

DESCRIPTION OF WORK

Eggs from the tray are loaded into the bath (without additional devices) with disinfection solution, pos. 2. After disinfection eggs are grasped by plates of the feed conveyor and moved to the disinfection solution flushing zone, pos.3, then to the rinsing zone, pos.4 and the egg external surface drying zone, pos.5. Prepared eggs are fed to the egg shell opening unit, pos.6. Egg contents are poured to the device of white and yolk separation, pos. 7. Yolk is taken aside to the accumulating tank and white is caught by the tray, pos.8 and taken aside to the white accumulating tank. After separation of egg contains, shell is thrown down to the gauze conveyor, pos. 9 and transported to shell collecting container. White mass remains flowing down from shell during its transportation are caught by tray, pos. *0 and supplied to white accumulating tank. For modification I*-FLM1 shell after egg contents separation is thrown down to the gauze conveyor, pos. 9 and transported to the centrifuge, pos. *1, where the white remains separated with difficulty from shell are collected and shell is crushed reducing volume by *5%, after that shell is thrown to container, pos.*2.

FEATURES