The egg breaker imitates the work of human hands, by separating the shells with the use of special knives and specially designed pneumatic holders and separates egg whites from yolks.
Contact UsDESTINATION: Egg breaking facilities, bakeries,
confectioneries, pasta making companies.
CAPACITY: 2300 eggs/hour
REPLACES:
5 people
COMPATIBILITY: ESS, PS-1 mix only
POWER SUPPLY:
0.2 kW 230 V 1/N/PE 50/60 Hz, 0.2 kW 110 V 1/N/PE 50/60 Hz
COMPRESSED AIR: min. 6-8 bar, min. 260 l/min.
WATER: n/d
DIMENSIONS: 1599x730x1200 mm [63x29x47 in.]
MINIMAL WORKSPACE: 2500×1750 mm [99×69 in.]
WEIGHT: 82 kg [181 lbs]
OPERATED BY: 1 person
ADDITIONAL
INFORMATION
Compressed
air is required. Recommended amount of eggs per day: 16 000. If eggs are of
inferior quality and yolks from whites separation is intended, the eggs should
be cooled to the temperature of below 14 degrees Celsius [57 degrees
Fahrenheit] prior to breaking. We recommend a simple egg quality test. All
parts of our machines which come in contact with eggs are made out of stainless
steel EN 1.4301 (AISI 304).
Our mission is to enhance the quality of life and support the industry and nation by providing top-notch solutions, raw materials, machinery and ingredients for the Food & Beverage Industries. +88 02 48810564 / +88 01817 645087
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