Egg pasteurizer EGGPURE+
radio frequency

egg pasteurizer
egg pasteurizer
egg pasteurizer
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Characteristics

Application
for eggs
Other characteristics
radio frequency

Description

In collaboration with Innovo Solutions, Stalam has developed SANOEGG+, a specific Radio Frequency equipment for the pasteurisation of liquid egg at low temperatures, which ensures both the required microbial inactivation and the preservation of the sensorial properties of the product. The treatment can be performed on whole egg, yolk and white and improves the taste of final products such as cream puffs, sponge cakes, creams, mayonnaise etc. where egg freshness and flavour play a crucial role in determining the quality perceived by the consumer. The RF treatment is also beneficial for the egg functionalities: whipping is enhanced, thus increasing the final product yield by 5% approx. Moreover, frequent washing of the pasteurisation plant is not necessary thanks to the low temperature treatment and no contact with any heating element: this allows savings of up to 15-20% in costs (around 1,5-2 euro cent /kg). SANOEGG+ can be easily installed in any existing production plant.

Catalogs

EGGPURE+
EGGPURE+
1 Pages
*Prices are pre-tax. They exclude delivery charges and customs duties and do not include additional charges for installation or activation options. Prices are indicative only and may vary by country, with changes to the cost of raw materials and exchange rates.