ACTINI EGG PROCESSING

Transcription

1 LEADER IN EGG PROCESSING LINES biopharma division ACTINI EGG PROCESSING Let's go further with your Eggs OVOCOMPACT : small all-inclusive line OVOLINE : complete egg processing line OVOFLASH : ultra-high pasteurization OVODRYER : vertical spray drying Range and References GROUPE ACTINI

2 OVOCOMPACT All-inclusive egg processing line 1 Breaking Stainless steel manual breaker with a100-liter tank on the standard version Automatic breaking machine as an option 2 Filtration ACTINI designed filtration system to remove micro-shells Filtering cartridge with 1mm grid Clogging control through manometer 3 Storage 1,000-liter capacity storage tank Security volume to make breaking and pasteurization steps independent Fitted with insulation and agitation system PROGRAM Product WHOLE Line capacity 9,000 eggs/hour Pasteurization capacity 500 kg/hour Solid content 22-25% HEAT TREATMENT C 2,100 mm 4,830 mm Integrated process skid

3 4 Pasteurization Tubular and aseptic design Treatment at 68 C for a safe product with a longer shelf life Very reduced mix of product with water Very efficient energy recovery system 5 Filling Manual filler with filling heads for Bag-in-Box, bottles or buckets Ultra-clean bag in box filler as an option: - For a larger range of bags - Direct filling - Nitrogen injection system to remove air from bags Inline liquid egg production line 100,000 eggs/day Easy installation and servicing Very short payback

4 OVOLINE Complete egg processing line COMPLETE EGG PROCESSING LINES THE BEST YOU CAN EXPECT... WASHING AND LOADING BREAKING COOLING AND FILTRATION INLINE DOSING INLINE STANDARDIZATION STORAGE TANKS ULTRA-PASTEURIZATION OVOFLASH LIQUID EGG FILLING VERTICAL SPRAY DRYING CLEANING IN PLACE SUPERVISION LIQUID EGG BAG IN BOX BOTTLES CONTAINERS WHOLE WHITE YOLK EGG POWDER INSTANT HIGH GEL HIGH WHIP Standard range from 250,000 to 2,000,000 eggs/day

5 FOR LIQUID PROCESS THE PRODUCT ADVANTAGES Shelf life up to 12 weeks Egg functional qualities similar to those of fresh eggs Maximum bacterial reduction (6 Log) Automatic management of the recipes with the inline dosing system Controlled solid content of the liquid egg with the inline standardization system Product saving: 3 times less product diluted during cleaning cycles, compared with a system with plates THE TECHNICAL ADVANTAGES BREAKING Optimal separation thanks to a special cracking angle (1% product saved) FILTRATION at 4 C Filtration system coupled with cooling Tubular design to cool the liquid egg while letting residue from shells go through Cold filtration to minimize the risks of bacterial development in the filter Improvement of the line performances in terms of health safety INLINE DOSING for the addition of salt, sugar or other additives Automatic and highly accurate management of proportions for the preparation of your Customers' recipes No more mixing tank nor mistakes related to human intervention Inline cleaning of this equipment by CIP INLINE STANDARDIZATION for the control of solid content Automatic and very accurate adjustment of the rates to reach the required percentage of solid content Significant product gains and thus more important profits FOR POWDER PROCESS ULTRA-PASTEURIZATION OVOFLASH for a treatment at 74 C (165 F) Flash treatment avoiding protein coagulation and product denaturation No shearing of the eggs and high whipping capacity thanks to the tubular technology Tubular design enabling a SIP cycle (sanitation) at 121 C to ensure process asepsis Production cycles of 8 hours between each cleaning VERTICAL SPRAY DRYING Obtaining of high quality powders, particularly appreciated for their functional properties (Instant, High Gel, High Whip) and their excellent capacity of dissolving Short evaporation time and very adapted cooling system so as not to denaturate the product (no spoiling of the fat content) Treatment for a shelf life of 18 months Same Dryer to produce Whole, White and Yolk powders Vertical design, without dead zones, for a perfect cleaning integrated to the CIP cycle of the line

6 OVOFLASH Ultra-high pasteurization Our goal: Provide you with a HIGH QUALITY processed egg A safer egg An extended shelf life 74 C for a Maximum Bacterial Reduction The same functional properties BINDING EMULSIFYING WHIPPING FLAVORING CRYSTALLIZATION CONTROL PASTEURIZATION TREATMENT FEATURES CAPACITY: WHOLE: YOLK: WHITE: SHELF LIFE: 250 to 10,000 kg per hour Treatment at 74 C (165 F) Treatment at 67 C (153 F) Treatment at 60 C (140 F) 10 to 12 weeks Cleaning time: 1 hour Sanitation: 121 C (250 F) For a salmonella-free product claiming the functional properties of fresh eggs

7 A PATENTED TECHNOLOGY Ultra high pasteurization at 74 C (165 F) FLASH heating preventing from protein coagulation QUALITY EFFICIENCY High speed product circulation (5m/s) avoiding deposits Electrical operated system with high transfer coefficient TUBULAR DESIGN Aseptic design Combined with the OVOFLASH heating sytem, the tubular design allows a bacterial inactivation unmatched by other pasteurization systems without modifying the functional properties of the product Perfect cleaning COST-EFFECTIVE SOLUTIONS Heat recovery section: save up to 90% in energy costs COST effectiveness Longer production runs (8 hours without cleaning) No product loss between production cycles Flexible production Easy installation of the OVOFLASH module in an existing processing line An INNOVATIVE and PATENTED Technology

8 OVODRYER Vertical spray drying THE BEST OF THE TECHNOLOGY FOR THE BEST EGG POWDERS HIGH QUALITY POWDERS... with: High functional properties Excellent dissolving capacities High microbiological quality for a better shelf life: - 18 months for Whole powder - up to 36 months for White powder No spoiling of the fat content High flow ability powder Very accurate humidity control thanks to multi-stage design Zoom on FUNCTIONAL PROPERTIES High Whip: - Foam density: < 65 g/l - Foam expansion: > 1,500% High Gel: > 500 g/cm² Super High Gel: > 700 g/cm² No spoiling of the fat content INSTANT HIGH WHIP HIGH GEL For high quality powders...

9 TECHNICAL FEATURES Burner (direct or indirect) Spray Nozzles Bag House Cyclone Feeding Pump LIQUID EGG INLET Cooling POWDER OUTLET BENEFITS FROM ACTINI OVODRYER DESIGN Processing Whole, White and Yolk with the same equipment Aseptic design (3 to 6 months between two CIP) Automatic CIP (cleaning in place) Atomization with pressure nozzles High evaporation capacities Short residence time of the product in the dryer Single or multi-stage design No mechanical part in direct contact with the product Ultrafiltration system for White at 27% High energy efficiency...compliant with the most stringent export standards

10 Range & References OVOLINE : Standard Capacities and Dimensions ovocompact OVOLINE 1,000 OVOLINE 2,000 OVOLINE 4,000 OVOLINE 6,000 CAPACITIES (eggs / day) 100, , ,000 1,000,000 2,000,000 Cases / day ,400 2,750 5,550 Breaker (eggs / hour) 9,000 (Option) 21,600 45,000 72, ,000 PASTEURIZATION CAPACITY (kg / hour) Whole 500 1,000 2,000 4,000 6,000 White - 1,000 2,000 4,000 6,000 Yolk ,500 2,000 PASTEURIZATION TECHNOLOGY Tubular Actitube Tubular Ovoflash Tubular Ovoflash Tubular Ovoflash Tubular Ovoflash Automation Semiautomatic Semiautomatic Automatic Automatic Automatic Supervision - - Option Option Option CIP solution recovery - Option Option Yes Yes DRYING OPTION No No Yes Yes Yes Standard drying line Dryer Multiproduct 1 Dryer Multiproduct or 2 Dryers (White and Yolk) 2 Dryers (White and Yolk) INDICATIVE SPACE (+/-20%) Liquid process 100 m² 300 m² 600 m² 1,000 m² 1,500 m² Complete building 200 m² 500 m² 1,000 m² 1,800 m² 2,000 m² Powder process m² 1,500 m² 2 / 2,500 m² Complete building - - 1,500 m² 1,500 m² 3 / 4,000 m² OVODRYER : Standard Capacities and Dimensions MODEL OVODRYER 250 OVODRYER 500 OVODRYER 750 OVODRYER 1,000 Air inlet temperature ( C) Water evaporation (l/h) , WHOLE EGG CAPACITIES Liquid Whole egg (24% DM) (kg/h) ,400 1,145 Powder (4% moisture) (kg/h) Eggs / day 140, , , , , , , ,000 WHITE CAPACITIES Liquid White (12% DM) (kg/h) Powder (8% moisture) (kg/h) YOLK CAPACITIES Liquid Yolk (44% DM) (kg/h) ,380 1,135 1,840 1,585 Powder (3-4% moisture) (kg/h) OTHER FEATURES Air outlet temperature ( C) Gas consumption (kcal/h) 316, , , ,000 1,070,000 1,035,000 1,490,000 1,275,000 Space requirements (m) 5x6 5x6 9x9 9x9 10x8 10x8 11x9 11x9 Height (m) DM: Dry Matter Other capacities upon request

11 Our philosophy Provide you with proven technology and perform the best services to produce high quality egg products compliant with the most stringent sanitary standards

12 FOR THE BEST OF EGGS A worldwide experience... OUR TEAMS AND EXPERIENCE EGG PROCESSING LINES HEAD OFFICE AND MANUFACTURING FACILITIES ACTINI SAS, France Phone: actiniprocessing@actini.com...a local support FRANCE CHINA INDIA USA RUSSIA UNITED KINGDOM BRAZIL MEXICO 15/10/2015