Centrifuges are intended for continuous separation of contents
of eggs with a damaged shell (incisions, cracks etc.) for its subsequent pasteurization,
as well as separation of a residual part of egg white from shell. They can be used to
separate a wide range of suspensions with a solid fraction.
Centrifuges can be used in poultry factories, melange, confectionery,
sponge-cake and bakery plants and other enterprises of processing industries, as well as
for separation of a wide range of suspensions with a solid fraction.
Besides, centrifuges can be used as high-efficient independent
manufacturing equipment or in complexes with egg processing lines I1-FLM or egg washing machines.
A difficult-to-separate part of egg white from shell makes about 8%, centrifugation
increases white yield up to 5% (1.3-1.5 grams from each egg), and shell crushing decreases waste volume
8 times reducing number of accumulation tanks, expenses for their transportation and processing which
is a source of an additional profit.
Unit of measure
Capacity of the centrifuge in mode:
separation of a white residue from an egg shell
by separated residues of white
Capacity of centrifuge in the mode of separation of the whole egg contents:
Motor installed power
PRODUCTS AND QUALITY SYSTEM ARE CERTIFIED ACCORDING TO THE REQUIREMENTS OF ISO 9002.
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