Egg breaking is the starting point in liquid egg processing. The breaking machine must assure a steady input of raw material to the pasteurizing line cause the process is continuous, it should never stop. The breaker must be able to be efficient with a lot of different size of eggs (most commonly the eggs for breaking are the ones with not good marketable size) and must be very delicate to allow the less breakages of weak or crack eggs before they reach the cracking units.
A breaker must also maximize the yield in liquid, which means should allow the longest and most efficient dripping of the shells.
A breaker must also be easy to clean and the maintenance of its core parts, the cracking units must be easy and cheap.