- Description
- Inquiry
1.Technical Parameters:
(1)Egg Loading Water Tank
Name | Egg Loading Water Tank |
Materials | High Quality Food Grade 304 Stainless Steel |
Volume | 1200 Eggs |
Voltage | 380V |
Power | 400W |
Dimension | 2000*1200*1100mm |
Function | To convey the eggs into egg breaking machine |
Warranty | One year |
OEM | Also we can do OEM according to customers requirements |
(2) Egg Washing/Drying/Optical Inspection Machine
Name | Egg Washing/Drying/Optical Inspection Machine |
Materials | High Quality Food Grade 304 Stainless Steel |
Capacity | 8000 Eggs |
Voltage | 380V |
Power | 750W |
Dimension | 3800*900*1605mm |
Function | Washing ,Drying and Optical Inspection to eggs |
Warranty | One year |
OEM | Also we can do OEM according to customers requirements |
(3) Egg Breaking Machine( Whole Egg Liquid )
Name | Egg Breaking Machine ( Whole Egg Liquid ) |
Brand | GT |
Model Number | GT-EB8000 |
Materials | High Quality Food Grade 304 Stainless Steel |
Capacity | 8000 Eggs Per Hour |
Claw Head | 18 |
Egg Liquid Rate | 85% |
Claw Head ‘s Successful Rate | 99% |
Voltage | 380V |
Power | 400W |
Dimension | 3000*1130*1200mm |
Application | Restaurant and other egg processing factory |
Warranty | One year |
OEM | Also we can do OEM according to customers requirements |
2.Features:
1.High Egg Liquid Output Rate
2.High Claw Head ‘s Successful Rate
3.Lower Labor Cost
4.Stable Performance,Easy Operating and Cleaning
3.Description:
The Liquid Egg Processing Line is a whole line from egg washing to egg breaking ,consist of Egg Loading Water Tank, Egg Washing/drying/Optical inspection Machine, Egg Breaking Machine. Which can complete the whole conveying ,washing ,drying ,Optical Inspection and breaking work. The full set equipment is applied widely in large scale food processing factory.
4.Egg Breaking Way:
The egg in the egg clip through the knocking of metal, the bottom will be opened then the liquid will fall into the egg plate.
After breaking ,the eggshell at least stay above the egg liquid collection plate for 5 seconds, to ensure that in the greatest extent the egg liquid in the eggshell fall into the plate.