Prepared for the challenges in the hard-boiling industry!

The consumption of boiled and peeled eggs is growing considerably. The reason is among other things that the consumption of “Convenience food” is growing. The market is met with a demand for larger production capacity.

Apart from these requirements, there is a growing wish for improvement in quality both for  reducing the amount of residual shell inside the egg and also for extending the shelf life of  peeled eggs.

Within the last couple of years, SANOVO ENGINEERING has introduced a new system, for 20.000 eggs, which can be delivered as a complete system or as individual modules, such as the peeler, for example. The 20.000 capacity Peeler may be combined with two lines - cooking/cooling – and the narrower range with a capacity of 8400 eggs.

Technically the new line offers many new technological benefits, the most revolutionary aspect being the unique design of the peeling process itself. The eggs are moved in steps at a very high speed during which the cracking process takes place. Immediately after cracking, the whole shell is removed in one action. This makes the process hygienic as the shells move in the opposite direction to the finished, peeled egg.

Summary of the benefits:

• Up to 98% yield
• Gentle cracking and peeling process
• Very few eggs with hidden parts of shell in the egg white
• The no-scratch peeling technology results in improved quality of the peeled eggs
• Hygienic peeling principle where the shells are removed immediately from the egg
• Low operating cost per peeled egg
• Low energy consumption per peeled egg

The flexibility is also high for the peeler. A few adjustments allow the Boil and Peeling line to process eggs of different sizes as well as white and brown eggs. As focus has been on hygiene standards and requirements in the design, it is possible to integrate CIP into the peeling system.        

Another parameter in focus is the shelf life of eggs. In order to achieve a long shelf life, it is essential that the cooling process is as efficient as possible. As a standard the new designed cooler cools the system to a core temperature of approx. 11°C. If a long shelf life is required, the core temperature must be below 4°C and in order to do that SANOVO has developed an after-cooling unit that ensures optimum shelf life and plants for bacteriological treatment of the cooling water.

Click here for more information about boiling, cooling and peeling
Packaging equipment for hard-boiled eggs
Click here to contact SANOVO ENGINEERING