On-line food safety

To ensure sanitary quality is safe and improve egg and egg product preservation, Ovoconcept has developed two shell sanitisation techniques:
- egg washing and disinfection with hot water, followed by rinsing and drying;
- treatment by the ultra violet system.

On the liquid egg production lines, these two techniques can be co-ordinated to master control of the pathogenic flora.
In this manner all risks of contamination of the liquid by shell waste is prevented.

Ultra Violet Treatment

This technology is used to disinfect the eggshell’s surface. A section of UV tubing is usually placed at the grading machine or breaker’s input. The length of the UV tunnel is calculated according to the machine capacity down the line, so the contact period is sufficient is sufficient to ensure disinfection. An air system is placed at the machine input to eliminate dust and increase the treatments effectiveness.

These systems have been designed for 6 to 12 rows. They have a capacity of between 14,000 and 150,000 eggs per hour.

Egg washing

Legislation in certain countries makes egg washing obligatory. Washing takes place at the grading machine or breaker’s input. The washing tunnel’s length is adapted to the machine’s capacity down the line. Washing uses recycled water, and has a disinfection and a drying section.

Capacities are between 14,000 to 150,000 eggs per hour.