Pasteurization

Liquid egg requires proper pasteurisation

The industries using egg in their products, are increasingly in need of pasteurised safe egg products. The main reason is food safety, but there are other important aspects, such as ease of use, improved hygiene, uniformity and the preparation of special products.

Liquid egg is extremely delicate, as egg proteins are much more sensitive to heat than other elementary liquids such as milk or juices. The main reason is that the egg is made of two fundamental components: yolk and egg white, which have different compositions and behaviours from each other while, if mixed, they interact mutually. For instance, egg white is denatured at 58° C whereas yolk is denatured at approximately 65° C.

 

Decription of our different types of pasteurisers and what to choose

Products

Pasteurizer

  • 600 - 10,000 LITRES/HOUR
  • CONFIGURATED TO CUSTOMER SPECIFICATIONS
  • FOR HIGH VISCOSITY SALTED & SUGARED PRODUCTS
  • ESL PRODUCTS WITH VERY HIGH TEMPERATURE
  • HIGH STERILISATION CYCLE

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  • 'Plug and Go'
  • Small footprint
  • Built-in CIP
  • Connects to a Breaker and Filling System
Your business is our concern

The complexity of today’s modern egg processing and grading installations is very high, and in order to work optimally, all aspects of the plant must be integrated.

When you place an order with us, you become a part of a dedicated global organisation who will strive to make your production and business a success.

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Roberto Colavitti

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Managing Director Italy

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Chris Long

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Product & Business Manager

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Tom März Sandholt

Product & Business Manager

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