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www.actini.com
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GROUPE ACTINI
ACTINI EGG PROCESSINGLet'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
Filtration• ACTINI designed filtration system to remove micro-shells• Filtering cartridge with 1mm grid• Clogging control through manometer
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 8,000 eggs/hour
Pasteurization capacity 400 kg/hour
Solid content 22 -25%
HEAT TREATMENT 67-68°C
4,830 mm
2
3
OVOCOMPACT®
All-inclusive egg processing line
Breaking1• Stainless steel manual breaker with a100-liter tank on the standard version• Automatic breaking machine as an option
Integrated process skid2,100 mm
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
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
4
5
Inline liquid egg production line 8,000 eggs/hour
OVOCOMPACT®
All-inclusive egg processing line
Easy installation and servicing Very short payback
LIQUID EGG BAG IN BOX BOTTLES CONTAINERS
WHOLE WHITE YOLK
Standard range from 9,000 to 144,000 eggs/hour
EGG POWDERINSTANT
HIGH GELHIGH WHIP
COMPLETE EGG PROCESSING LINES
THE BEST YOU CAN EXPECT...
OVOLINE®
Complete egg processing line
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
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
THE TECHNICAL ADVANTAGES
FOR LIQUID PROCESS
FOR POWDER PROCESS
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
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
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
Complete egg processing line
PAST
EURI
ZATI
ON
TREATMENT FEATURES• WHOLE: Treatment at 74°C (165°F)• YOLK: Treatment at 67°C (153°F)• WHITE: Treatment at 60°C (140°F)• SHELF LIFE: 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
74°Cfor a Maximum Bacterial Reduction
OVOFLASH®
Ultra-high pasteurization Our goal:
Provide you with a HIGH QUALITY processed egg
A safer egg
An extended shelf life
The same functional properties
BINDING
EMULSIFYING
WHIPPING
FLAVORING CRYSTALLIZATION CONTROL
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
• 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 lineCO
ST e
ffect
iven
ess
QUAL
ITY
EFFI
CIEN
CY
A PATENTED TECHNOLOGY• Ultra high pasteurization at 74°C (165°F)
• FLASH heating preventing from protein coagulation
• High speed product circulation (5m/s) avoiding deposits
• Electrical operated system with high transfer coefficient
OVOFLASH®
Ultra-high pasteurization
An INNOVATIVE and PATENTED Technology
THE BEST OF THE TECHNOLOGY
FOR THE BEST EGG POWDERS
• 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
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
For high quality powders... ...compliant with the most stringent export standards
OVODRYER®
Vertical spray drying
INSTANT
HIGH WHIP
HIGH GEL
THE BEST OF THE TECHNOLOGY
FOR THE BEST EGG POWDERS
TECHNICAL FEATURES
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
For high quality powders... ...compliant with the most stringent export standards
LIQUID EGG
INLET
Spray
Nozzles
POWDER
OUTLET
Bag House
Cyclone
Cooling
Burner
(direct or indirect)
Feeding Pump
OVODRYER®
Vertical spray drying
Range & ReferencesOVOLINE®: Standard Capacities and Dimensions
CAPACITIES (eggs/hour) 9,000 21,600 40,000 72,000 144,000
Eggs/day 120,000 250,000 500,000 1,000,000 2,000,000
Kg/h 400 800 1,500 3,000 6,000
Cases/hour 25 60 120 200 400
BREAKING
Breaking with separation A A A A A
Loading S S A A A
PASTEURIZATION CAPACITY (Kg/h)
Whole 400 800 1,500 3,000 6,000
White 400 800 1,500 3,000 6,000
Yolk 150 300 500 1,000 2,000
PASTEURIZATION TECHNOLOGY TubularTubular
Actijoule®
Tubular Ovoflash®
Tubular Ovoflash®
Tubular Ovoflash®
Automation S S S or A A A
Supervision - - Option Option Option
CIP solution recovery - Option Option Yes Yes
INDICATIVE SPACE (+/-20%)
Liquid process 150 m² 300 m² 600 m² 1,000 m² 1,500 m²
Complete building 250 m² 500 m² 1,000 m² 1,800 m² 2,000 m²
Powder process 250 m² 500 m² 900 m² 1,500 m² 2 / 2,500 m²
Complete building 400 m² 800 m² 1,500 m² 1,500 m² 3 / 4,000 m²
S: Semiautomatic A: Automatic
OVODRYER®: Standard Capacities and Dimensions
MODEL OVODRYER-250 OVODRYER-500 OVODRYER-750 OVODRYER-1000
Air inlet temperature (°C) 200 180 200 180 200 180 200 180
Water evaporation (l/h) 250 210 500 412 750 618 1,068 862
WHOLE EGG CAPACITIES
Liquid Whole egg (24% DM) (kg/h) 335 280 660 545 990 820 1,400 1,145
Powder (4% moisture) (kg/h) 85 70 160 135 235 200 332 285
Eggs /day 140,000 180,000 280,000 230,000 420,000 350,000 600,000 490,000
WHITE CAPACITIES
Liquid White (12% DM) (kg/h) 240 555 705 990
Powder (8% moisture) (kg/h) 30 140 90 125
YOLK CAPACITIES
Liquid Yolk (44% DM) (kg/h) 471 360 920 760 1,380 1,135 1,840 1,585
Powder (3-4% moisture) (kg/h) 221 160 420 345 630 520 720 720
OTHER FEATURES
Air outlet temperature (°C) 80 70 80 70 80 70 80 70
Gas consumption (kCal/h) 316,200 285,000 735,000 670,000 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) 11 11 15 15 16 16 17 17
DM: Dry Matter Other capacities upon request
Range & References
Our philOsOphy
provide you with proven technology and perform the best services to produce high quality eggs products
compliant with the most stringent sanitary standards
www.actini.com
ACTINI SAS, FrancePhone: + 33 450 83 19 50Email: [email protected]
HEAD OFFICE AND MANUFACTURING FACILITIES
A worldwide experience...
...a local support
FOR
THE
BEST
OF
EGGS
oUr
TEam
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FRANCE USA UNITED KINGDOM BRAZIL MEXICOCHINA RUSSIAINDIA