Avitec Lino Compact 500-750-1000-1500 Lt/h are modular lines which can be adjusted and engineered according to the specific needs of the project. The productivity of these models ranges from 4 to 12 tons of produced liquid egg in a shift of 10 hours (including all cleaning cycles). The lines are modular and available in the following configurations which can be further customized in case of very special needs:

Line for production of whole egg. The aim is to offer a very low-budget solution which can be easily paid-off within 1, maximum 2 years. The quality of product (constant flow and constant temperature) as well as all the hygienic safeties to avoid any risk of product contamination are a guarantee even with this basic line. No compromises are taken in terms of product safety.

The line allows to separate yolk and albumen and store them in order to process them one per time. Separated products are appreciated in the countries where the exigent food industry and the fresh food laboratories ask for the specific product to save time in labourwork needed to manually break and separate the eggs. The added value of separates is usually much higher than for whole egg because the extra time needed for processing them justifies a premium price.

The line allows to produce yolk and albumen and it is specially equipped to allow addition of sugar (max 50%) or salt (max 11%) to yolk or to whole egg. Special products with melt-in sugar or salt are very much appreciated by developed food industries which can save a lot of time for mixing the egg with the other ingredients and which want to work with a safer product. Indeed when salt and sugar are added after pasteurization there is again a risk of higher bacteria charge which can be present in the ingredients. By processing the full mix together it gets perfectly blended into an homogeneous product and achieves much better microbiological results.

The line is specifically engineered to produce a specific type of egg mix. Constant production of salted product as well as egg liquid with addition of vitamin mixes, thickener, minerals, flavours; need special professional mixers to be designed. This version is particularly interesting for the processors who want to introduce new ready-to-use products in the retail market. In all the big cities we can observe an increase in the demand of ready-to-cook food which can help save a lot of time thus giving a feeling of healthier food, freshly prepared at home.

This version provides more control of the process by means of the modern PLC technology; temperatures, flow control, detergent concentration and times for cleaning can be monitored, recorded on a screen and made available in the network and different recipes can be saved for different type of product.

Homogenization is an important add-up available for any model. It is a very delicate choice to be strictly taken before purchasing the line. Adding up homogenization in a later time would imply extra costs for modification of the existing piping and extra work for integration within the main electrical control panel.

Recently in the egg market some new technologies have been introduced to reduce the investment but all of them undergo very big compromises which should be well explained to the final user before the sale.
Avitec relies on highly proved technologies and offers a complete line of homogenizers which are assuring the smoothest egg blend and the most reasonable costs for periodical maintenance.

The homogenizer is a piston pump with very high pushing capacity. The product is forced to go through a small passages and therefore its pressure is exponentially raised. The high pressure assures that the complex fat molecules will break down into their smaller components and so allow them to mix with the water part of the product. In the egg the fat part is constituted by the yolk (more than 20%) and the water part by the albumen (more than 85%). To assure molecules break down enough high pressure must be reached. It is proved that using pressures below 40 bars can imply a risk that the mix will separate after some days rest into the final storage room. A pressure of 60 bar is commonly used for most liquid egg produced for the industry.

Homogenized product is higly appreciated by industry for its stability and quick blending with other ingredients (easier emulsions), on the other hand, small artisanal laboratories are normally preferring not homogenized product because treating the egg at high pressures obviously damages the compact pattern of the molecules and slighly decreases the functional properties of the ingredient, especially when high whipping is required.