There are many details to keep in consideration when designing an egg pasteurizer. We design the pasteurizers improving the efficiency for a low-cost production and with a particular attention to the quality and safety of the products.

We optimize the design of the pasteurizers based on the specification of the product the customer would like to have. In our standard configuration you can find a solution for any requirements.

As standard we have the following configurations:

• ESL pasteurizers designed for plain products
• High Viscosity pasteurizers designed for all egg products
• VESL pasteurizers designed for Very Extended shelf life and are suitable for all egg products.

There are countries where the minimum pasteurization temperature and times are well defined and required by law. Other countries (like Europe for instance) there is not a precise guideline of pasteurization temperature and times but the limit on bacteria level is defined (usually CFU < 100.000).

Always respecting the local regulation there is a general rule to follow: “Pasteurize at the higher temperature and longer holding time without compromising the physical and chemical properties of the product”.

Typical Pasteurization Cycles:

• Whole Egg: from 62°C to 67°C for minimum 210 seconds
• Egg Yolk: from 62°C t0 65°C for minimum 420 seconds
• Egg White: from 56°C to 58°C for minimum 210 seconds

The liquid content of shell eggs are a high-value raw material which, when handled carefully and processed optimally, will form the basis of a profitable business. Take for instance mayonnaise producers they need to break a lot of eggs each day to gain access to the valuable liquids. Here the industrial egg breaking comes in handy in order to break the large quantity of eggs automatically.

We have gathered all our experience and knowledge within egg processing in a handbook with the aim to serve as a guide for you as an egg processor. This guidebook will explain all the steps within egg processing.

Download the pdf file

When working in the food business, food safety is a key word to all egg processors. You need to be assured that the machines you use in your production are in compliance with all regulations.

It therefore starts with choosing a supplier that fulfills common legislations and standards for health and safety. That is exactly what you get when you buy a pasteurizer from SANOVO TECHNOLOGY GROUP. All our machines fulfill legislation and regulations including ATEX, CE, USDA and Food Contact Material, and we follow the European EHEDG standard when developing our machines.

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Our pasteurizers are designed following the more restrictive sanitary rules and are completely automatic. A PLC continuously monitor all the parameters of the pasteurization ensuring the correct pasteurization temperature and holding time. The heat regeneration system is realized with a safety system that avoid any cross contamination between pasteurized product and raw product. In case of errors in the pasteurization temperature and holding time a Flow Diversion Device (FDD) recirculate the product for a further pasteurization.

All the process parameters are recorded and can be retrieved at any time to document and certify the correct pasteurization.

Optional to a pasteurization plant you can always upgrade the system to have higher performances. By for instance increasing the efficiency, introducing an homogenizer or reducing the pressure drops.

It is more difficult to upgrade the pasteurizer to a higher flow rate, as this will need an intensive modification (expansion of heat exchanger, enlarge the holding pipes, change the homogenizer and pumps).

With the new patent pending solution for high energy efficiency you can change your pasteurizer with one at double capacity with same consumptions of steam and ice water.