Turning eggs into valuable business

Complete Guidebook
on How to Process Eggs
Breaking, Separation, Pasteurization,
Concentration, Drying, and Boiling
At SANOVO TECHNOLOGY GROUP we are dedicating our
experience and knowledge in egg processing to turn your
eggs into a valuable business. This is the only complete
handbook on egg processing which serves as a guide for
all egg processors around the world.
2 3

Egg Processing
One of the most versatile ingredients used in today’s
food production is eggs. By breaking and separating
the egg, you can turn your consumer eggs into highly
valuable pasteurized liquids and/or dried egg products DE-PALLETIZING LOADING WASHING BREAKING ENZYMES TANKS MIXING
suitable for an endless number of industrial uses.
CIP

However, the process of creating valuable industrial egg products requires

EGG SHELL
highly specialized equipment, skilled production workers, and knowledge of
PROCESSING
market requirements.
TRAY WASHING
As a customer at SANOVO TECHNOLOGY GROUP, you are ensured access to
the latest technology and know-how no matter whether you are looking FILTRATION PASTEURIZING WAVE
for turnkey solutions or optimizing your existing processes. Our concept FERMENTATION
PALLET WASHING
includes consulting, installation, on-site training, food technology know-how,
and maintenance. PALLETIZING OF
TRAYS AND PALLETS
Your dedicated contact person makes sure that all aspects of your plant are
considered and will ensure that you have access to the most dedicated and
LIQUID
experienced technicians and all of their know-how within egg handling and
UF / RO FILLING
processing.

Whether you are considering to begin processing or need to evaluate your

current setup and performance, we encourage you to use this catalog as
your reference.

As the global leader in the design and development of equipment for

EGG WHITE POWDER EGG YOLK & WHOLE
industrial egg processing, SANOVO TECHNOLOGY GROUP offers a complete
EGG POWDER
range of machines with a high degree of flexibility and efficiency. Whether
you are looking for high capacity plants or small specialized units, we can
supply you with the optimal solution.
HOT ROOM PALLETIZING OF
FINAL PRODUCTS

BOILING, COOLING AND PEELING EGGS

LOADING BOILING COOLING PEELING FILLING OF

HARD-BOILED EGGS
4 5

The Complete Egg Processing Plant

A complete plant for breaking, separation, and processing of the liquids
and powder involves many processes. This is an overview showing a
17 4
typical layout of a complete processing plant.

2
6 1
10 5
11 9
12 20
3
13
19

14 8 18

7
16

15

Egg Handling, Loading, Breaking

Liquid Egg Processing (Page 20-39) Powder Processing (Page 40-45) Egg Shell Processing (Page 46-59)
and Separation (Page 6-19)

1 Fresh Egg Storage 6 Pasteurizing Room
All the eggs are stored at 10-15°C before breaking. The eggs can The raw products are stored in cooling tanks at a temperature
be received by trucks (off-line) or in-line directly from the barns. <4.0°C. The products are pasteurized to inactivate all the Pathogens
and extend the shelf life.
2 De-Palletizing and Loading
A robot automatically de-palletizes all the egg trays and loads 7 Product Tanks
the eggs on rollers for transfer to the breaking room. The products from the pasteurizer are stored in Ultra-Clean tanks to
ensure long shelf life of the final products.
3 Full Automatic Washing of Trays, Pallets and Dividers.
8 Liquid Filling Room
4 Storage of Clean Trays, Dividers & Pallets The pasteurized products are filled in various types of packaging.
5 Breaking Room 9 Standardization and Enzymes
All the eggs are gently broken, creating either only whole egg Standardization of egg products before pasteurization and further
or separated yolk and egg white (with a small amount of whole processing.
egg). Product from the breaker is collected in small tanks or
pumped continuously. Any small shell particles are removed Hydrolyzation of egg products before pasteurization, to
from the product by filtration. The filtered products are cooled improve functional properties, and enable higher pasteurization
down to a temperature <4.0° C. temperatures.
10 CIP
An automatic cleaning and disinfecting system designed to reduce
manual operations.
11 Fermentation Room
De-sugaring and optionally concentration of the egg white by UF or
RO technique.
12 Dryer for Egg White
The liquid egg white is turned into egg white powder by a spray
drying process evaporating the water content of the product.
13 Dryer for Egg Yolk and Whole Egg
The liquid yolk and/or whole egg is turned into yolk and whole
egg powder by a spray drying process evaporating the water
content of the product.
14 Packing Room
Automatic packing of spray dried products.
15 Hot Room
Dry pasteurization of egg white powder by hot air.
16 Powder Storage Room
Powder is stored at room temperatures or in a cold storage.
17 Egg Shell Centrifuge and Drying
The eggs shells are conveyed from the breaking machine to a centrifuge
where liquid egg white is removed and the volume is reduced. The shells
are then dried and inactivated in the Egg Shell Dryer.
Boiling, Cooling, and Peeling (Page 50-53)
18 Boiling, Cooling, Peeling of Eggs and Packing of Eggs
19 Hard-Boiled Egg Storage Room
Stored at 4-6°C.
Plant Automation (Page 54-57)
20 Process Automation Control
Complete customized supervision and control system (SCADA) based on PC/
PLC for the monitoring, process control, logging of all operational parameters.
6 7

Egg Handling, Loading,

Breaking and Separation
Adding Value to Your Eggs

Shell eggs are a high-value raw material which, when handled carefully and
processed optimally, will form the basis of a profitable business.

The first step in every egg processing plant is to obtain as much as possible of the
liquids within the eggs, separate the yolk from the white,
and discard the shells. This is also the part of the plant that determines
the kinds of products and the quality which you will be able to produce.
These steps form the basis of any liquid egg processing plant.
8 9
Handling, Robotic Automation, and Loading
Traditionally, eggs delivered to the processing plant are either supplied on pallets (off-line
production) or delivered directly from the hen houses (in-line production).
Off-line production lines require pallets of eggs to be unpacked and loaded onto the line, while in-
line production, eggs enter directly from the house via a conveyor.
In off-line productions it is absolutely vital to have an efficient and stable unpacking and loading of
the eggs as this will determine the overall productivity of the plant.
De-Palletizer
Full Automatic Unloading of Egg Stacks
The De-Palletizer is a fully automatic robotic arm that gently
unloads the egg stacks from the pallet to the infeed conveyor.
The De-Palletizer handles plastic trays, interlayers, and pallets at
a capacity of up to 216,000 eggs/hour (600 cases/hour).
The system can be installed upstream of any kind of loader
solution from one to two tray stack loading conveyors and
from one to two full pallet positions. With the advanced
vision system, the De-Palletizer automatically recognizes and
compensates for pallet misalignment up to 100 mm.
Four tray stacks at a time are picked up and then loaded onto a
conveyor. If necessary, the tray stacks are synchronized with the
loader inlet conveyor, depending on the loader brand. The full Gently unloads 216,000 eggs/hour (600 cases/hour)
pallet accumulation chain conveyor can be customized in order Advanced vision system
to reduce the time spent on loading full egg pallets and make
Conveyor can be customized
the system as self-sufficient as possible. The standard
Stainless steel
De-Palletizer system has been developed to minimize stops
even if it is necessary to extract or insert interlayers or pallets. Washable
Power Lift
Egg Stack and Tray Lifting Device
The Power Lifter is an ergonomic way of loading eggs to a high
capacity processing or grading line. The Power Lifter is designed
to handle stacks of 30 egg tray by using an ergonomic balancer
that has the capacity for lifting up to 75 kg. It can easily handle
four stacks of six trays each in one movement.
Productivity and operator health and safety were key areas
of focus when designing the Power Lifter, and naturally it
complies with EU article 5 of Legislative Decree No. 626/1994
regarding manual load handling standards. The fork is placed
manually under the tray stack, after which the force balancer
Lifting up to 75 kg.
is activated by the push of one button. The arm allows the
operator to gently lift the trays on to the conveyor system Four stacks of six trays each in one movement
where the trays are released by deactivation of force balancing. 626/1994 regarding manual load handling standards
Gently lift the trays on to the conveyor system
10 11

Optimal Loading under All Conditions FLEXLOADER FLEXLOADER

W/DESTACKER OPTILOADER 6 OPTILOADER PLUS 12 OPTILOADER PLUS 18

39,600 eggs/hour 48,600 eggs/hour 54,000 eggs/hour 144,000 eggs/hour 201,600 eggs/hour
Capacity:
(110 cases/hour) (135 cases/hour) (150 cases/hour) (400 cases/hour) (560 cases/hour)
With the pulp or plastic tray stacks placed on the infeed conveyor, each individual egg must be
Feeding with: Single Tray Stacks Stacks Stacks Stacks
transferred to the rollers. This is a delicate and vital operation in the processing plant, as this will
determine the efficiency of the line. Delivering eggs in: 5 or 6 rows 5 or 6 rows 6 rows 12 rows 18 rows

Based on many years of experience, the loaders have been The loaders are easily adapted into any existing production plant Cleaning: Manual Manual CIP CIP CIP

designed to operate optimally for all kinds of trays and
qualities of eggs. This is true whichever paper amd plastic trays
are used – or even a combination of the two. This is possible as
all OptiLoaders use self-adjusting, servo-controlled motors, which
also makes the system reliable and easy to maintain.
due to the small footprint. In addition, the loaders are very flexible
and can be supplied in numerous layouts according to your layout
requirements.
The loaders are available for capacities up to 201,600 eggs/hour
(560 cases/hour).

FlexLoader OptiLoader
The FlexLoader 5-6 is a robust and highly flexible egg loader with a The OptiLoader will always secure the highest possible yield
capacity from 40 to 135 cases/hour. With the focus on hygiene and for you due to the very gentle handling and the rotary design,
easy cleaning, the loader is optimal for wet working environments. The that rreduce speed and travel distance of the individual egg
by up to 50%. In addition, the controlled acceleration of all
loader is able to handle both paper and plastic trays without change or
movements reduces the risk of losing eggs to a minimum.
adjustment of tools.
In the receiving area, the tray stacks are accurately positioned
For higher capacities the FlexLoader is available with a destacker. with the help from infeed sensors, enabling the grippers to lift
the trays optimally.
The unique loader head design provides a uniform lift of all
eggs – even if they are cracked and broken. At the same time,
all suction heads are continuously cleaned during operation
by the two-step, blow-back system. The empty trays are
stacked to a preset number of trays, and trays with stuck eggs
are transported to the operator.
With the large touch screen, you will have full control of all
functions and data access.
The OptiLoader can be delivered with full CIP cleaning which
reduces labor costs and the requirements for water and
chemicals considerably. CIP cleaning also has the added
benefit of uniform cleaning every time
With its compact design the OptiLoader is easily installed in
almost all existing buildings.
12 13

Integrated Washing of Trays,

Pallets and Dividers
Handling of dirty egg trays, dividers and empty pallets is very labor-intensive. However, the
cost of returning the packing material in clean condition to the egg supplier can be reduced
considerably by automating the process.

Washing the trays and pallets immediately after usage gives the best and most trouble-free cleaning. No additional stacking for
transport to the tray washer and destacking prior to washing is required.

Fully automated process – no working force is required.

Immediate cleaning gives the optimal cleaning result.­
No additional stacking and destacking is required.

A fully automatic solution for tray and

pallet washing in combination with the
De-Palletizer, Loader, and Palletizer

Tray Washing
The STW 6500 Egg Tray Washer combines high output with first-class washing performance, at a low cost. Food safety and hygiene are
our design focus with unsurpassed washing, drying and sanitation performance that cannot be matched by any competitive machine.

The STW 6500 has a washing and drying capacity up to 6,500 trays/hour.

Washing of Pallets and Dividers

SANOVO TECHNOLOGY GROUP offers four

pallet/divider washers with capacities of 50,
100, 150, and 200 pallets / dividers per hour.
14 15

Egg Washing
Gentle and Efficient Double-Action Washing System

The Modular Egg Washers are designed to comply with the most
restrictive requirements for cleaning of eggs in the world, while at
the same time optimizing the yield. This is possible due to the gentle
and efficient double-action washing system combining both soft
brushes and spraying in the cleaning process.

The Modular Egg Washers are available in 6 to 8 row and 12 to16 row
cabinets and with a combination of short and long modules, any
washing time is achievable. The egg washers can be installed with
any egg breaker in the industry and are available with capacities
from 10,800 (30 cases) up to 180,000 (500 cases) eggs per hour.

Egg washer model SW6 Compact SW6 SW8 SW12 SW16

Number of rows 6 6 8 12 16

Available washer length (meter) 1 2.2 - 4.4 - 6.3 - 8.4 2.2 - 4.2 - 6.3 - 8.4 2.2 - 4.2 - 6.3 - 8.4 2.2 - 4.2 - 6.3 - 8.4

Egg-shaped static Combination of mowing Combination of mowing Combination of mowing Combination of mowing
Wash system brushes with water brush and water jet brush and water jet brush and water jet brush and water jet
sprays. modules modules modules modules

Heating

Direct steam

Indirect steam Option Option Option Option

Accumulator Hot water

Electricity
Option

Option
Flexibility and Optimal Filling of Every Single Track Candling Option Option Option Option Option

Rotary filter Option Option Option Option

The accumulating tables provide the flexibility when changes Moving guides are easily removable for cleaning. Sanitizer Option Option Option Option

to the number of tracks throughout the line are needed. The An enhanced moving mechanism is provided for the guides. CIP Option Option Option Option

Accumulators are designed to secure an even distribution to all There is an option for CIP cleaning of the belts. Self-powered drive system* Option Option Option Option Option
lanes for optimal feeding rate and minimum amount of double The capacity is up to 216,000 eggs/hour (600 cases/hour).
eggs on the rollers. This is possible due to the automatic speed The pre-accumulator belt is available in different lengths. *The washer can operate as a single machine witout being integrated in a breaking line.

control and the egg sensors constantly surveying the flow.

16 17

No Loss of Products (Higher Yield)

Egg Breaking and Separation Due to a special design of the OptiBreaker, it is possible to reach an optimal draining time for
each egg to reach a higher yield.

Why Breaking and Separating Eggs?

Clean albumen and dry yolk with a low bacteria count are the basic
ingredients for producing premium value-added products. This is
true whether you are pasteurizing or spray drying your standard or
specialized products.
Automatic Cleaning System
The OptiBreaker is the only breaking machine originally developed for CIP cleaning. All
internal parts of the OptiBreakers are cleaned by a large number of CIP nozzles, ensuring a
perfect cleaning each time, and reduces the costs for water, chemicals and labor.

Quality of Separation
The OptiBreaker is equipped with a separation cup, which is unique in its shape and material.
The albumen and yolk slide gently down into the separation cup, ensuring that the fragile
yolk remains intact. This gives a high-quality and clean product.

Why Invest in an OptiBreaker PLUS?

Small Footprint
Eggs are a high cost raw material, and in order to be competitive
The OptiBreaker provides more capacity per square meter, as the emptying of the cups takes
it is vital to extract as much as the valuable liquid as possible. This place during the return run of the separation cups.
means that every single egg must be carefully broken, drained, and
separated, leaving the eggs shells as dry as possible.

The OptiBreaker PLUS has been developed to create the optimal

solution with the highest capacity and yield in the industry. No
matter the size or quality of the egg, the OptiBreaker PLUS will
break the shells without cutting the egg yolks, allowing the shells Reduced Consumption
to drain and separate the valuable liquid for the longest time. The
The OptiLine is optimized to consume less energy due to minimized weight of moving
result is yolk with the highest possible dry matter content and
parts and the use of low friction bearings.
crystal clear albumen.

Easy Maintenance - Reduced Downtime

The OptiBreaker is designed with as few and as easily replaced mechanical parts as
possible for easy maintenance and reduced downtime.
18 19

SANOVO OptiBreaker Family

Depending on your requirement for capacity and end products, you will always be able to
find an OptiBreaker model that matches your exact needs.
The OptiBreaker family is developed based on the same principles which means that no
matter the model, you will have access to the same proven techniques.
The OptiBreaker family consists of the following members:
OptiBreaker PLUS for large scale production with advanced separation and full surveillance
OptiBreaker BASIC for small scale production with separation, or as an added flexibility in your production
OptiBreaker COMPACT for whole egg production with the possibility of simple separation

OPTIBREAKER PLUS OPTIBREAKER BASIC OPTIBREAKER COMPACT

PLUS 6 PLUS 8 PLUS 12 PLUS 16 PLUS 18 BASIC 2 BASIC 5 BASIC 6 COMPACT 2 COMPACT 6 COMPACT 8 COMPACT 12

Eggs / hour 72,000 90,000 144,000 192,000 216,000 21,600 39,600 48,600 21,600 66,600 90,000 135,000
In-Line
Cases / hour 200 250 400 533 600 60 110 135 60 185 250 375

Eggs / hour 54,000 90,000 144,000 192,000 201,600 Operator 39,600 48,600 Operator 66,600 90,000 135,000
Off-Line
Cases / hour 150 250 400 533 560 dependent 110 135 dependent 185 250 375

Egg white, yolk, and whole egg with separation cups

Whole egg, simple separation with chutes

OptiManagement system Option Option Option

CIP system Option Option Option Option Option Option Option

OptiBreaker PLUS OptiBreaker BASIC OptiBreaker COMPACT

20 21

Liquid Egg Processing

A Delicate and Fragile Raw Material
The structure and composition of the eggshell forms a perfect shield to protect the liquid from getting
in contact with the environment. However, once broken, it is extremely important to treat the liquid egg
in a safe and hygienic way to avoid any kind of contamination.

Therefore, it is extremely important that every detail of a liquid egg processing plant is carefully designed
in order to produce safe and good products. Any human intervention should be reduced to the minimum
to avoid mistakes and undesirable operations.

An egg processing plant must be carefully designed to ensure both an efficient and flexible production with a
minimum of downtime spent on cleaning and changing of product.

The concepts that are driving the engineers with the design of an efficient egg processing factory are:

• Right speed of product and cleaning solution

• Minimal pressure drops in the equipment for gentle treatment of the product
• Minimal consumption of water-gas-electricity
• Automation of processes to counteract for human error
• Pipes designed to minimize the product loss
• Optimization of layout to allow for future expansion

In all egg processing plants the liquid egg product must undergo the following processes:

• Filtering
• Cooling
• Storage and standardization (enzymes and ingredients)
• Pasteurization
• Final product storage
• Filling
• Packaging
• CIP for the entire lines
22
Liquid Raw Product
Immediately after breaking the yolk, albumen, and whole egg must be filtered and cooled. SANOVO
TECHNOLOGY GROUP recommends filtering all raw products before cooling as cooling will increase the
viscosity of the product making the filtration more difficult.
At the same time, tests have shown that filtering immediately after breaking does not affect the bacteria
count or increase the risk of contamination.
01 02 03
RECIEVING FILTERING COOLING
Receiving of Products
The liquid product from the breakers is collected by gravity in special collecting
vats equipped with an internal filter and a level control. The construction has
an inclined bottom, made of stainless steel and can be connected to every size
egg processing plant. The finishing of the internal surface ensures an excellent
cleaning of the vat, and a complete lid prevents any contamination from the
external environment.
Continuous liquid level control is an alternative solution to the collecting vats
and provides the following benefits:
If capacity is changed on the Breaker, adjustments are controlled
(flow control).
The level control ensures a more continuous flow, thereby improving
cooling conditions.
No manual cleaning is required as with the vats.
The system can be placed very close to the breaker (compact design).
There is a minimal risk of bacterial contamination due to a
protected environment.
23
Filters
The patented Automatic Self-Cleaning Filter is designed especially for
filtering liquid food products.
The unique design ensures no product loss and non-stop operation with
automatic pushout of any waste product. The Automatic Self-Cleaning Filter
is pneumatically driven and designed with 100% automatic CIP cleaning.
Capacity range: 500 up to 12,000 liters / hour
Cooling of Egg Products
To keep the growth of bacteria at a minimum, the raw egg products must be
cooled to a temperature below 4.0° C as quickly as possible. Bear in mind that
as long as the product is kept at room temperatures or higher, the bacteria are
growing exponentially.
Cooling of egg products is usually done using plate coolers that ensure a
compact footprint and reduced product pressure drop along with a high
cooling efficiency. The special design of the SANOVO Plate Coolers secures
a correct flow rate and an efficient cleaning in place. The automatic cooling
media control is also very important for the best efficiency avoiding problems
with freezing the product.
All coolers have been specially designed to keep the freezing of products
to a minimum while at the same time being equipped with CIP for optimal
cleaning with a minimal consumption of water.
High efficiency cooling
Complete inspection ability
Reduced footprint
Future expansion
24 25

Storage, Standardization, Enzyme Plain product storage

CC MC CSP-C

Modification, and Mixing of Ingredients Salted product storage

Mixing
External finishing Brushed AISI 304 Brushed AISI 304 Brushed AISI 304
Internal finishing Polished AISI 304 Polished AISI 316 Polished AISI 316
Bottom Conical Conical Conical

Raw, Final Storage, and Mixing Tanks Insulation

Cooling jacket
Side and bottom
Side and bottom
Side and bottom
Side and bottom
Side and bottom
Side and bottom
Agitator Fixed Speed Frequency Inverter controlled Fixed Speed
The Ovotanks are designed for liquid egg storage, and for Standardization – mixing of different egg products to obtain a Spray ball
standardization, blending, pH adjustment, and/or fermentation. certain egg quality Temperature probe
Blending – adding salt, sugar, preservatives, etc. Empty level Option Option Option
The Ovotanks are vertical, cylinder-shaped with a conical bottom, pH-adjustment – adjustment of the pH value High level Option Option Option
constructed of stainless steel AISI 304 or 316 with an internal surface Fermentation – removing glucose from the egg white prior to Load cells Option Option Option
finishing ensuring an excellent CIP cleaning. spray drying Level transmitter Option Option
Enzyme treatment of egg yolk, whole egg and egg white Ultraclean Option Option
The Ovotanks are available in capacities from 1,200 up to 40,000 liters, Sampler Option Option Option
which is sufficient for most requirements in an egg processing plant. Cooling valve Option Option Option
Customized design are available on demand.

Control of the Liquid Flow in the Plant

Controlling the process and the flow of the liquid egg can be The level of automation should be based on customer
automated at different levels: requirements and the experience of the staff operating the line.

Manual
In all cases SANOVO TECHNOLOGY GROUP carefully evaluates the
Semiautomatic
process and consults our customers for the best solution.
Automatic
26
Standardization of Egg Products
In the production of egg products, whether it is liquid or powders, the raw material must be
standardized within defined specifications.
The purpose of standardization is to obtain the same balance
between different parameters like:
Water content/dry matter
Fat
Protein
Carbohydrate
pH
The challenge is that the raw material differs in origin, quality, and
composition and that the proportion of yolk to egg white changes
from batch to batch.
Egg white, egg yolk, and whole egg have different compositions
when it comes to the above parameters. In an industrial
production, egg white or egg yolk will never be 100% pure while
the composition of whole egg will depend on the ratio between
yolk and egg white. For industrial production the parameters of
the final products must be defined and strictly controlled, and that
is why standardization after breaking and separation is required.
Egg White
Egg white must be as pure as possible as contamination with yolk
has a negative influence on the functional properties. So here,
separation is the most important factor.
27
Yolk
Yolk should have as high a dry matter as possible, but due to
differences in raw material, production speed, etc. a standardized
average needs to be set which could be 44% dry matter. The
level is adjusted with either whole egg, egg white, or yolk with a
different dry matter.
Whole Egg
Whole egg must be standardized to a specific dry matter content,
in order to maintain the correct ratio between proteins and fat
coming from yolk and egg white. The adjustment must be done
with yolk or egg white.
The dry matter level is adjusted with either whole egg, egg white,
or yolk with a different dry matter.
Enzymes
Enzymes are used in the egg industry as processing aids, and to improve the functionality of egg
products, depending on the end application. Most common processes are production of heat
stable egg yolk in liquid or powdered form, de-sugaring of egg products before spray drying, or
hydrolyzation of different egg proteins for different purposes.
Maxapal A2: Improves emulsification of yolk and whole SANOVO PROCESS SOLUTIONS supplies this range of products
egg, and improves the foaming performance of egg white. along with the technical know-how and equipment needed for
Maxapal GO4: Removes glucose from egg products the implementation in the production process. We also assist in
before spray drying to prevent browning of the egg teaching your technical staff or sales people in promoting the
powders, and to maintain protein solubility. benefits you get from improving the different functionalities in the
egg products you produce.
Maxapal C10: Removes hydrogen peroxide. To be used for
cold pasteurization.
Maxipro NPU: For nice tasting high pasteurized egg white Along with our partner DSM Food Specialties, we can solve the
drinks and egg white powders that are easy to dissolve. challenges you have in your production regarding functionality
Also for liquid egg yolk that can be frozen and thawed of your product or if you have special ideas for new products or
without the addition of salt or sugar. processes.
Delvonis: For shelf life extension of liquid egg products.
28 29

Pasteurization Positive feeding pump

Plain Product Special Product ESL VESL

Piping AISI 316 AISI 316 AISI 316 AISI 316

The industries using egg as an ingredient are increasingly in need of pasteurized safe egg products. The main Reversal cleaning
reason is food safety, but there are other important aspects, such as ease of use, improved hygiene, uniformity,
Homogenizer
and the opportunity to utilize special products.
Booster pump
Tubular
Liquid egg is extremely delicate, as egg proteins are much more Based on many years of experience we have identified the
sensitive to heat than other elementary liquids such as milk or requirements from the market, and we have designed four different Sterilization 120° C
juices. The main reason is that the egg is made of two fundamental configurations based on the main customer requirements: VESL (Wave)
components: yolk and egg white, which have different compositions Built in CIP
Plain Products.
and behaviors from each other while, if mixed, they interact mutually.
Special Products.
For instance, egg white is denatured at 58° C, whereas yolk is
ESL (Extended Shelf Life).
denatured at approximately 65° C. OPTIONS
VESL (Very Extended Shelf Life).
Special configurations are always available on customer demand. Electrical heating up to 4,000 l/h up to 4,000 l/h up to 4,000 l/h up to 4,000 l/h
The heating section is the core of a pasteurization system – ensuring
Sterilization 120° C Option Option
uniform and stable heating of the products without reducing the
All pasteurizers are equipped with PLC for automatic function control VESL (Wave) Option Option
functional properties. The heating can be applied in different ways,
and a paperless recorder for storing of temperatures, pressures, and SCADA Option Option Option Option
and any one of them can be suitable depending on the required
flow rates. A further PC-based SCADA system can be installed to
parameters of the final product.
remote control and operate the machine, reducing the requirements
for manpower. Pasteurizers are suitable for all markets and comply
The two main systems for heating are by use of hot water in a
with the EC rules (for Europe), USDA (for the US market), and CFIA (for
closed circuit with a plate or tubular exchanger. The main difference
the Canadian market).
between them are the footprint, the heating time, the pressure drops,
the inspection ability, the maintenance costs, and production time
between cleanings.

High Killing Rate Automatic Process Control

The pasteurizer ifs fully automatic in all the production and cleaning phases.
The design of our pasteurizer ensures the best efficiency in terms of killing
rate due to the best temperature/time values/settings/setup.

High Safety and Reduced Consumption Built-In CIP

The external CIP is not required because all the cleaning function and solution
The configuration of the heat exchanger in the pasteurizer is designed to preparation are handled directly by the pasteurizer itself.
require the minimum consumption of heating and cooling media while
maintaining the highest level of product safety.

Long Production Time Small Footprint and Plug & GO

The pasteurizer is skid-mounted and tested prior to delivery and is designed in order to
The design of the pasteurization section is intended to keep the fouling optimize the space, thanks to a robust frame supporting the tubulars and holders.
factor very low in order to ensure very long production time before the
cleaning.
30 31

Wave Technology 5
LOG REDUCTION AND CAKE YIELD VALUES
120%

Extended Shelf Life While Products Maintain Their Functional Properties 5

100%
106%
100% 4.3 log
4.4 log 4.4 log
105%
93% 100%
4 Protein Efficiency

4 3.3 log
3.1 log 80%
SANOVO TECHNOLOGY GROUP’S patented Wave Technology product very near to the coagulation point without damaging the 3 74%
is a system that applies a high frequency / high voltage electrical proteins. 59%
60%
3 Killing Rate
field to the liquid egg. The heat is generated by the electrical
current that creates interactions between the moving particles and It is a stand-alone unit that can be combined with every 2.3 log 2.3 log
2 50% 40%
the ions that the product is composed of. This stresses the bacteria configuration of pasteurizers. It does not influence or change the
2
without compromising the functional properties of the product pre-existing process.
20%
1
The Wave Technology instantaneously transfers a huge quantity With Wave Technology, a processor can achieve ten times more
1
of energy in a fraction of a second. The energy is transferred to the bacterial inactivation compared to any other pasteurizers, with 0%
entire product mass ensuring a uniform heating. As the product extremely low impact on functional properties.
RAW 65° 66° 67° 68° 69° 70° WAVE
is heated directly by the kinetic energy, it is possible to heat up the

The killing rates of bacteria in pasteurization of liquid egg products depend on the nature of the product, its dry
matter, PH, and presence of additives. In general, the higher the temperature, the higher the killing rate (black
curve) is, and the lower the protein efficiency (yellow curve) is. The Wave Technology is giving the highest killing
Salmonella Pseudomonas Bacillus Enterobacteriacea Listeria
Enteritidis spp. Cereus spp. spp. monocytogenes rate while preserving the properties of the products.

Killing Rate without WAVE 297 13 325 1034 19

Killing Rate with WAVE 73x80 2541 79 3543 12057 122

The use of the Wave Technology increases about 1.0 log the killing rate in liquid egg product.

Speed and Uniformity Quick Response

Heating occurs instantly (ultra rapidly) and uniformly throughout the mass The full range of power control from minimum to maximum is traversed
of a homogeneous material. No temperature differential is required to force in seconds. Adjustments take effect immediately. Thermal lag time is zero.
heat via conduction from the surface to the center as in convection or infrared Automatic changes in power level due to physical properties or size of load are
heating processes. There is no mechanical stress of the products. instantaneous.

Precise Control Very High Efficiency

Power control is accurately metered and may be recorded. A high technological Due to the fact that the energy is transferred directly to the product without
software algorithm has been developed to achieve the desired temperature set any intermediate stainless pipe and media, the efficiency of the entire system
point in a short time and maintain it with high precision. is close to the 95%. The amount of power being applied to heat the product is
continuously monitored.
32 33
SANOVO TECHNOLOGY GROUP
support the customers in the
selection of the right filling
equipment and the installation
Final Product Filling in the complete liquid egg
processing line

Optimally, the pasteurized egg product should be filled directly into the final packaging or, alternatively,
stored in tanks.

In any situation it is essential to cool the pasteurized product Depending on the requirements we supply different types of
as quickly as possible below 4.0° C and keep the lines as clean filling systems:
as possible. In-line filling is preferred for the production of ESL
products. In case intermediate storage is required, the tanks Completely or partialy open environment
should be constructed to avoid contaminations using aseptic or Basic Ultraclean
ultraclean tanks. Advanced Ultraclean
Aseptic

Bag in Box Bottle Gable Top Pouch Containers Truck

Min capacity / L 1.5 0.25 0.25 0.25 20 1,000
Max capacity / L 1,000 5 2 2 1,000 >10,000

OPTIONS
Ultraclean Option Option Option Option
Aseptic Option Option Option

The choice of the right filling machine is fundamental in an egg processing plant. It must be decided based on: market requirements, type of
products, and shelf life required.

Robotic Automation
Today, robotic automation plays an important role in turning of the production such as Palletizing, De-Palletizing, Case
your eggs into a valuable business. Packing, and Display Loading.

At SANOVO TECHNOLOGY GROUP, R&D and innovation are
among our cornerstones, and we can help you introduce a
fully automated logistics system to maximize your profits.
In a modern egg factory, you can almost avoid manual
operations by automating the time-consuming elements
Our robotic automation program offers a number of efficient
and flexible robots that are a vital part of any modern
egg handling and processing factory. However, robotic
automation is not only a question of reducing labor. It relates
just as much to increasing biosecurity, the product quality,
and maximizing the yield.
34 35

CIP - Cleaning in Place Max flow rate l/h

MINI

15,000
MIDI

25,000
MAXI

30,000

Tanks number 1 3 >=3

CIP is an automatic cleaning and disinfecting system designed to reduce manual operations
Max CIP lines number 1 2 3
(disassembly and reassembly).
Max tank capacity, liters 1,000 2,000 No limit

Water recovery Option Option

It can be integrated in existing plants, cleaning separate parts while important, it has to ensure the proper cleaning and sanitation of the Solution preparation Option Option
other parts are still in production, without any risk of contamination. equipment.
Disinfection injection Option Option
Chemical dosing Option Option Option
A CIP must be designed to save money by optimizing the use of man- A good CIP should always be the best compromise between cleaning
hours, cleaning solutions, energy, water and wastewater and, most efficiency, energy savings, and water consumption.

Various Setups of CIP Systems A Good Cleaning Procedure is Based on:

SANOVO TECHNOLOGY GROUP offers customized manual or fully automated CIP Flow rate (a general rule of thumb: between 1.5 - 3.0 m/s (4.9 -9.8 ft./s) in the pipes)
systems to fit the layout of the plant and type of detergent used. The CIP systems Temperature (depending on the cycle and type of chemicals)
consist of: Pressure (important for the cleaning of the tanks or containers)
Concentration (quantity of acid and alkaline)
Number of tanks depending on the type of cleaning solutions Cleaning time (depending on the step in the cycle)
Automation level (manual or automatic)
Tank capacity depending on the pipe dimensions and the complexity of the plant
Flow rate depending on the type of utilities to be cleaned
Various optionals for the optimization of the cleaning procedures

SANOMINI CIP (Automatic or Manual) SANOMIDI CIP (Automatic) SANOMAXI CIP (Automatic)
Suitable for SMALL/MEDIUM plants where the Suitable for MEDIUM/LARGE plants with a limit in Suitable for all plants. In case of renewing of the cleaning plant, the CIP
Monophase cleaning is used. the dimension of the CIP tanks (max 2,000). frame can be supplied separately to be connected to existing tanks.
36 37

StreamLine
All-Inclusive Integrated Liquid Egg Pasteurization Plant The StreamLine is available in three configurations:

StreamLine 1000-1 - One liquid product - 1,000 liters/hour.

The StreamLine is a complete pasteurization plant ideal for low
capacity installations or as an ideal line in big plants running special
products like organic products or products containing enzymes or
additives.
Traditionally, pasteurization of egg products is an energy intensive
process that requires specially trained staff.
With the StreamLine, only a minimal training of staff is required, but StreamLine 1000-2 - Two liquid products - 1,000 liters/hour.
it enables you to produce finished egg products of the same high StreamLine 200-1 - One liquid product - 200 liters/hour.
quality as large processing facilities.
The StreamLine is immediately operational requiring no time for start
up.

StreamLine 1-200 StreamLine 1-1000 StreamLine 2-1000

Filtering & cooling lines 1 1 2

Raw tanks 1x1,000L 1x2,000L 1x2,000L + 1x3,000L

Piping AISI 316 AISI 316 AISI 316

Past capacity l/h 200 1,000 1,000

Built-in CIP

Autom. Filter Option Option

Homogenizer Option Option Option

Tubular Option Option Option

Electrical heating Option Option Option

Chemical dosing Option Option Option

Iced water generator Option Option Option

Energy Saving Small Footprint

Due to the built-in CIP, high heat regeneration, and high efficiency cooling and heating, the StreamLine is the optimal
solution for a low capacity egg pasteurization plant. The consumption of water is about one-third of a complete plant. The StreamLine is a complete compact plant designed to fit on one skid.

Completely Automatic & Low Labor Costs Simple Installation

The StreamLine is completely skid-mounted in a frame and completely connected and tested before delivering.
The StreamLine is completely automatic, and the operations are very easy. All the production and cleaning are driven by This ensures a very short commissioning and start-up.
recipes that the operator can select from the user interface. Only one operator is required to control the StreamLine.
38 39

Fermentation of Egg White Concentration

Fermentation is a de-sugaring process of egg white and involves the following steps: Concentration can be done using either Ultra Filtration (UF) or Reverse Osmosis (RO).

The egg white can be concentrated prior to the fermentation 50%, thus reducing the total energy consumption significantly
process, increasing the dry matter content from 10-12% up to and/or increasing the plant capacity.
20-22%. This process will reduce the load on the dryer up to

1. STORAGE 3. FERMENTATION
The raw egg white is collected from the breaking machines and Fermentation is a delicate process requiring product know-how,
stored at 4.0° C with a pH of 8.5-9.0. The pH will be adjusted to 7.5 by as well as biological insight. Prior to drying, the glucose (sugar)
adding citric acid (optimal for desugaring process). The tanks are contents of the albumen must be removed to avoid a Maillard UF/RO 1500 UF/RO 3000 UF /RO 6000
equipped with a cooling mantle, ensuring efficient and high thermal reaction during the drying process and powder pasteurization,
Flow rate l/h 1,500 3,000 6,000
cooling of the product. resulting in discoloring of the powder and poor solubility.
Enzymes, (MAXAPAL® GO4), yeast, or lactic acid bacteria can be used Solid inlet % 10-12 10-12 10-12
for the desugaring process. Solid outlet % 20-22 20-22 20-22
2. HEATING / SEPARATION Preheater Option Option Option
Prior to the desugaring process, the egg white is heated up to 30-37°
C, which is the optimal temperature for the desugaring process. To
4. COOLING Clarifier Option Option Option
As soon as the egg white is de-sugared, the fermentation process
ensure a high quality, heating is carried out gently by a Plate Heat
is stopped by cooling the liquid to approx. 4.0° C. Cooling of the
Exchanger.
product is done by pumping it through a plate heat exchanger and
into the spray dryer feed tank.
If the egg white needs to be concentrated, the product is filtered
using a specifically designed centrifugal separator.  This is necessary
to remove egg shell fragments and other impurities that could Ultra Filtration (UF)
damage or clog the concentration membranes. For concentration, 5. SPRAY DRYING
see below. The fermented egg white is stored at 4.0° C prior to drying.
UF is a physical separation with the intention of increasing the dry matter
content of the albumen prior to drying. The albumen flows toward a
membrane, allowing only water and some salt and sugar to pass. The
UF process requires a relatively low working pressure of 3.0-4.0 barg.
which means that less energy consumption and a smaller investment in
equipment are necessary compared to reverse osmosis.

Reverse Osmosis (RO)

RO is the process of forcing a solvent from one region of high solute
concentration through a semipermeable membrane to a region of low
solute concentration. This is done by applying a pressure in excess of the
osmotic pressure.

The RO process requires a pressure of 20-30 barg. which means increased

requirements to pumps and pipes and higher energy consumption.
40 41

Powder Processing
The Spray Dryer Technology Combines High
Performance with Gentle Air Drying for Your Benefit.

The Gentle Air Spray Dryer is developed and designed for drying of egg liquids and produces
high quality egg powders with the lowest energy consumption.

The technology is characterized by improved insulation, hygienic design,

simple operation, and a long running time between cleanings.

The Gentle Air Spray Dryer is available in different sizes and, as the only European supplier
of box dyers, we comply with the industrial standards such as CE, ATEX, EN.
42
The Gentle Air Spray Dryer
The Most Compact Design
The Gentle Air Spray Dryer is designed for the production of high quality powders with the
lowest energy consumption.
The Gently Air Spray Dryer Technology combines high performance
with gentle air drying. For your benefit the spray dryer is developed
and designed for drying of egg liquids. Everything is in a box - The
Gently Air Spray Dryer Technology produces high quality egg
powders with the lowest energy consumption. The technology is
characterized by an improved insulation, hygienic design, simple
Easy Start-Up and Shut Down
with Automatic Nozzle Control
Automatic nozzle control for start-up / shut down and
supervision during operation can be supplied. Nozzles
stems are easy accessible, and CIP cleaned in a closed
loop and can individually be changed/cleaned without
interrupting the operation of the dryer.
SANOx Indirect Heating
with Gas or Oil
Drying air is completely separated from the combustion
air in a specially designed combustion chamber. With heat
efficiency of 98%, the energy consumption is equal to direct
heating without mixing the combustion air with the drying.
operation, and a long running time between cleanings.
The Spray Dryers are available in different sizes and, as the only
European supplier of box dyers, SANOVO TECHNOLOGY GROUP
complies with the industrial standards such as CE, ATEX, EN.
Minimum Powder Loss
Integrated Bag Filter
No external powder conveying ducts as the bag filter,
separating the powder from the drying air is integrated in
the drying chamber. This minimizes the loss of product and
complies with global environmental standards for emissions.
Optimized Nozzle Geometry
Optimized air flow in the drying chamber ensures a minimum
powder build-up on walls.
Low Heat Loss with
Sandwich Panels
The drying chamber is constructed in a rigid seamless
stainless steel sandwich construction with 80 mm / 3.2-inch
injected polyurethane foam insulating two times better than
mineral wool reducing the heat loss.
The drying chamber construction is only fastened to the
base construction in one end, making the drying chamber
a sliding construction which facilitates heat expansion and
avoids heat stress.
Heat Recovery
Significant saving in the energy consumption is obtained by
pre-heating of the intake air by the hot exhaust air from the
drying chamber in the highly efficient tube heat exchanger.
43
Superior Drying Condition
by Unique Designed Plenum
Process air is distributed through a unique designed plenum for
constant air flow over the individual spray nozzles.
Wall (orifice plate) between the plenum and drying chamber is
cooled with temperate air to minimize scorched (discoloring)
particles and solubility or sediment problems.
ATEX Compliant
Egg powder is explosive! All Sanovo dryers are designed and
built according the latest ATEX regulations ensuring your
staff’s safe working conditions and protecting your properties
against damage.
44
Reduced Building Height
Horizontal spray drying is generally smaller than towers, and the design reduces the required
floor space and building height significantly and thereby the overall investment in building
and platforms.
Often the Spray Dryer can be installed in an existing building.
Less Cleaning and More Uptime
The need for cleaning is less as the powder is kept under sanitary conditions in the box
with minimum risk for bacterial growth as there are no powder conveying ducts, and the
drying chamber is fully insulated by PU sandwich panels.
Due to the horizontal design, the drying chamber is easy accessible for manual cleaning,
when required, or for a change of product. CIP cleaning is optional.
No Loss of Products (Higher Yield)
The entire drying process takes place in the drying chamber, and the bag filter is an
integrated part of the drying chamber. There is no external powder conveying ducts,
cyclones, or external bag house, minimizing the loss of product during cleaning or a
change of product.
Reduced Energy Consumption
The SANOVO Gentle Air Box Dryer is provided with a highly efficient air-heating system, heat
recovery unit, and a drying chamber constructed of pre-insulated PU-sandwich panels for
minimal heat loss. The reduction in energy consumption makes the Gentle Air Spray Dryer a
more environmentally friendly solution.
Preservation of Product Properties
The gentle air drying condition takes place at a low drying temperature. This ensures a final
powder with the highest possible nutritional and functional properties when it comes to
protein content, solubility, and color.
Nozzle Atomization
High bulk density and a free-flowing powder is achieved by using nozzles. By selection of different
nozzles and pressures, it is possible to obtain different powder particle sizes and powder
qualities.
Differential residence time in the drying chamber for different powder particle sizes gives an
uniform drying of the product.
45
Powder Filling
From the outlet of the dryer, the powder will pass the metal detector and / or a magnet,
just prior to packing, ensuring a safe product.
The powder is normally packed in either a paper bag with a plastic in-liner or in a plastic
bag in cardboard box. Common sizes are 20 or 25 kg. Also, big bags up to 1,000 kg’s are
used.
For smaller dryers with a limited powder output, manual packing can be the solution.
For medium-sized dryers, semiautomatic packing with automatic powder dosing and
manual closing of the packages can be the solution. For larger powder amounts, a
fully automatic system including filling, erecting, and closing of packing material and
palletizing could be a labor-saving solution.
Egg White Powder Pasteurization
Egg white powder is stored in a hot environment for two to three weeks after drying.
Storing has two purposes: dry pasteurization and improvement of powder functionality.
The hot rooms are insulated rooms with racks for storage of the powder packed in bags
or cartons and placed on pallets. Hot air is circulated in the room in order to ensure an
even heat treatment of the powder. The humidity in the room can be controlled to avoid
further drying up of the powder.
Palletizing
Egg powder cartons or bags coming from filling machines can be palletized by use of an
automatic robot.
The palletizers are designed to place bags into the pallet in an order, according to a well-
defined palletizing pattern, in order to obtain pallets that are ready for shipping or for the
hot rooms.
One robot can be connected with several dryers and is able to palletize different types of
products and batches.
The robot relieves operators from manual heavy work and ensures traceability throughout
the line. As many drying plants operate 24 hours a day, it is a great advantage to automate
the packing process.
46 47

Eggshell Processing
Reduce your Cost of Waste Treatment

The egg shells from the egg breaking machines containing a minimum of liquid egg
are normally considered a waste product that must be paid for, for disposal.
With the right treatment of the egg shells, the cost for disposal can be avoided.

From the breaking machine the empty egg shells are conveyed to a centrifuge,
separating the remaining egg liquid from the shells and
reducing the size of the shells, and thereby the volume.

The recovered liquid can be used for animal feed, but also the shells can be used as fertilizer
or animal feed, if they undergo a drying process for decimating of the bacteria amount
and extending the possible storage time.
48
Transport of Egg Shells
For conveyance of egg shells from the egg breaking machines to the
centrifuge and from the centrifuge to a container or shell dryer, augers
or pneumatic conveying systems are used.
For smaller plants and smaller distances U-shaped trough type shell
augers with lids are used. These augers are for manual cleaning.
For longer distances, tubular shell augers are preferred as they are
CIP cleaned, and thereby labor saving. Pneumatic shell conveyors
are an alternative to shell augers for long distances with one or a
few inlets, as from a centrifuge or shell dryer.
U-shaped trough augers with a six-inch screw, for manual
cleaning only
Tubular auger with six-inch or eight-inch screws for CIP
cleaning only
Pneumatic shell conveyance, CIP cleaning only
49
Centrifuges
The empty egg shells from the breaking machines are continuously fed
into the funnel of the centrifuge, where the small amount of liquid still
sticking to shells is separated and the shells are crushed. The liquid is
leaving the centrifuge at the bottom of the machine, and the crushed
shells are ejected in the upper part. The centrifuges are easy to dismantle
for cleaning.
The Eggshell Centrifuges, the SEC range, are developed for continuous
centrifugation and to reduce the volume of eggshells coming from one
or more egg breaking machines. All the centrifuges are entirely made
FEATURES:
of stainless steel and include a stainless steel cover to protect the motor
75% reduction of the eggshell volume
during cleaning.
98% recovery of the egg liquid remaining in the egg
shells after breaking
THE SEC-RANGE:
Continuous operation
SEC 60 - 60 cases (2,.000 egg shells) per hour.
Sturdy design in 100% stainless steel
SEC 360 - 375 cases (135,000 egg shells) per hour.
Easy cleaning
SEC 700 D - 700 cases (252,000 egg shells) per hour.
Drying of Eggshells
Drying of eggshells makes it possible to use the shells as a calcium fertilizer THE RANGE:
or as an ingredient in animal feed.
The Eggshell Dryers are available in various
sizes from 500 to 3,200 kg of shells / hour.
Ambient air is heated up to drying temperature by a direct-fired gas
air-heater built directly into the duct system. In the drying chamber the
FEATURES:
eggshells are brought in good contact with the drying air, ensuring an even
Direct gas heating
and efficient drying. After passing the drying chamber, the egg shells are
efficiently separated in cyclones. Great span of capacites
Minimum maintenance by cyclones
Compact design
50 51

Boiling, Cooling, & Peeling

Gentle Cracking and Peeling Process

When boiling and peeling eggs, the focus will be on the appearance of the eggs
for the consumer and the shelf life of the boiled eggs.

The eggs must be peeled with a minimum scratching in the egg white surface, no egg
shell fragments in the egg white, and the yolk placed in the center of the egg.
All of this is taken care of in the SEPS Hard-Boiled Egg Systems.

Different measures can be taken to achieve long shelf life. One important factor is rapid cooling to
low core temperatures. Using glycol in the ice water allows the reaching of temperatures
close to 0° C in the cooling water. Additional measures can be taken like
UV light disinfection of the cooling water. Also, the packing conditions have an important
impact on the shelf life. Of course, superior hygienic conditions are a must.

The most common packaging methods are packing in buckets or sealed plastic bags in a brine or
packing in thermoformed plastic packings in a controlled atmosphere.
Typically, larger amounts (ten eggs and up) are packed in buckets or plastic bags,
and smaller amounts in thermofoil packings.
52 53

Boiling, Cooling, & Peeling of Eggs

Our long experience within the egg industry has been used for
designing the system, and a big step has been taken to improve the
yield rate for both white and brown eggs.

A Semi-Automatic HandLoader or a FlexLoader 5-6 loads the eggs
on the roller table of the boiler unit. The boiler unit working with
indirect steam heated water is equipped with a unique rotation
system that ensures that the egg is cooked with the yolk in the
center.
After boiling, the egg continues to the chilling unit, which ensures
In order to obtain a long shelf life of the final boiled eggs, they
must be sufficiently cooled immediately after being boiled and
packed in a sanitary way. Using ice water with glycol, the coolers are
dimensioned with excessive cooling power, providing the possibility
to use cooling water in the cooler close to the freezing point. With FEATURES OPTIONS
this low temperature the core of the egg will be as cool as possible The Hard-Boiled Egg System automatically boils, cools, and peels up to 20,000 eggs/hour. SPS 24,000 C/W system for automatic
prior to peeling. For special occasions an additional cooler can be Up to 98.5% yield rate on both white and brown eggs on the boliling unit is achieved. counting and/or weighing of deshelled eggs

a rapid chilling of the eggs. The chilling unit works with indirect ice
water cooling by a plate heat exchanger, and is equipped with a
pump producing a high pressure jet of water, ensuring a high filling
rate at the conveyor bringing the eggs into the peeling unit. After
cooling, the eggs continue towards the inspection conveyor prior to
packaging.
The quality of the hard-boiled eggs depends, first of all, on the
quality of the eggs used, but other factors like cooling and the
packing method also affect the finished product.
installed after the peeler.
The eggs are normally packed in pails or plastic bags with a brine or
in thermos-foil packages with an inert gas. The brine often contains
acid to extent the shelf life and provide the eggs with the texture
and taste preferred by the end users. The inert gas is a mixture of
nitrogen and carbon dioxide.
Up to 98% yield rate on the peeling unit is standard. Eggshell transport system for transportation
of shells
It peels both brown and white eggs.
Extra set of pendulums for handling of
The peeling technique has reduced the shell impact to nearly zero.
brown eggs
Optimized control and encapsulation decrease energy consumption.
Optimal loading by the FlexLoader
There is a cooling capacity of up to 10° C yolk core temperature.
There is a yolk centering system.
Minimal space requirements for installation are due to the rotation design.
Easy access to equipment reduces the cleaning time.

Boiler Yield Rate up to 98.5% High Cooling Capacity

% The egg guiding system in the egg boiler increases the yield rate by gentle and precise
movements into the boiling chamber and minimizes loss and damaged eggs.
The SEPS Hard-Boiled Egg System ensures an efficient cooling of the eggs. The low temperature ensures an
efficient peeling process. If very low core temperatures are required, an additional cooler can be installed after
the Egg Peeler.

Yolk Centering System No Scratch Peeling Technique

The yolk centering system in the egg boiler ensures a high visual quality of boiled eggs. The yolk centering is carried The egg peeling concept is based on a no scratch peeling technique. The peeler has been optimized to reduce
out in the pre-heating system. After three minutes at low speed the yolk is centered with a precision which satisfies the the shell impact in the egg to nearly zero. The peeler handles any type of eggs, brown or white, with a unique high
requirements from the consumers of the boiled eggs. yield rate > 98%.

Focus on Energy Consumption Saves Time in Cleaning

Encapsulation of the egg boiler, as well as automatic control of water level and temperature, ensure low The SEPS Hard-Boiled Egg System is designed for easy access for cleaning. The boiling unit can be opened easily by
energy consumption. Even with the low power consumption, a boiling process with a temperature of 97.5° C one operator, and the open design of the cooler makes it easy to clean. The integrated CIP system of the Egg Peeler
at 18 minutes is obtained for a uniform boiling. makes life easier for the operator and saves time for the production of boiled eggs.
54 55

Plant Automation
Supervision System for Your Operation

We offer a complete customer-designed PLC and PC-based supervision system (SCADA) for the
monitoring, process control, and registration of operational parameters.

The supervision system offers many advantages, such as data logging and troubleshooting. The
system stores the manual for each machine, including part lists and electrical drawings.

An automatic maintenance program can be implemented into the supervision system as

well. The supervision system is provided with a user-friendly interface that, if required, can be
integrated into an existing office automation system.
56 57

Process Automation Control

Our concept of process automation is based on a totally integrated
plant control system.

Each automated plant is equipped with sensors and controllers to At the very top level of an automatic plant, there is the SCADA
ensure a safe production, automatic control of all the functions and (Supervisory Control And Data Acquisition) a PC-based software
process parameters, giving detailed production reports to certify the developed and customized for each customer to provide the
quality of the final product. complete control of the plant.

The SCADA system, designed and developed for an automatic plant, is not just a
matter of saving labor, but it offers many important advantages:

FOOD SAFETY & QUALITY MAINTENANCE MANAGEMENT PLANT PERFORMANCE & PLANNING ENVIRONMENTAL PERFORMANCE

Consistency of procedures and recipes User-friendly interface Fewer man-hours required Reduced water consumption
Repeatability Preventive maintenance Lower consumption of utilities Reduced energy consumption
Prevention of operator error Fewer maintenance stops Less waste and off-spec product Reduced product loss and waste
Decreased risk of contamination Lower maintenance costs Increased plant flexibility
Independence from operators Easier troubleshooting Less downtime
Reduced waste and recalls Real-time monitoring Availability of data for ERP for better planning
Compliance with norms Remote service access
Possibility of tracking and traceability
58 59

Your Business Is Our Concern

At SANOVO TECHNOLOGY GROUP our customers are the most important assets, and we want you
to feel that. When you place an order with us, you become a part of a dedicated global organization
which will thrive to make your production and business a success.

The complexity of today’s modern egg processing, grading, and robotic automation installations is very
great, and it requires expertise and knowledge to create a successful integration.

Why Turnkey Solutions?

At SANOVO TECHNOLOGY GROUP we have the know-how and resources to handle all aspects of
your complete plant. This gives you the advantage of having:

One business partner

All machines optimally integrated
Delivery within the expected time
Minimization of time for installation and start-up
Access to all of our know-how within egg handling and processing
The most dedicated and experienced service technicians in the world
All products developed and supplied directly from SANOVO TECHNOLOGY GROUP

Work Process in Steps

Your project involves the entire organization of SANOVO TECHNOLOGY GROUP. CUSTOMER
REQUEST
01 CONSULTING 02 CONTRACT 03 PROJECT
MANAGEMENT
04 INSTALLATION
START-UP &
05 SERVICE &
MAINTENANCE
06
TRAINING

Every step of the way - from the initial request and discussion on finding the best solution, drawing of Your project involves the entire organization of SANOVO TECHNOLOGY GROUP. When an agreement has been entered into, an experienced team of
the layout, manufacturing of equipment to install at the plant, and operator training, our experienced technicians and project and service managers will ensure that your order will be fulfilled in the best way possible.
project and service managers will be at your service.
60

Service is Your Key to

a Better Business
We take great pride in everything from supplying the smallest spare part to being
a lifetime performance partner. Maximum uptime – high yield – improved product
quality – all day – every day is the key to optimizing your business. Expertise from
SANOVO Service will help you to achieve this goal.

At SANOVO TECHNOLOGY GROUP we know that your
equipment is a critical part of your business, and
downtime can be one of the most costly consequences
of an equipment failure.
In our many years of business experience, we have
discovered the strategy which many of our customers
have: ”If it breaks, I will call you, and you will come and
fix it.
We always do our utmost to help with your issues, and we
are ready to provide service on demand. It is our
experience that most failures can be avoided with regular
equipment maintenance.
Our vision at SANOVO Service is to give you the tools to
protect your investment. This includes training and
education of your operators and maintenance personnel.
We know that it is not possible to hand over years of
knowledge and experience, so in cases of more complex
problems, we recommend a long-term and secure
strategy that includes a customized SANOVO Service
Contract.

SANOVO TECHNOLOGY GROUP

5220 Odense - Denmark
Tel.: +45 66 16 28 32
info@sanovogroup.com www.sanovogroup.com
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