biopharma division

LEADER IN EGG PROCESING LINES

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

GR

OU

IN

PE AC T

www.actini.com

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
Line capacity
Pasteurization capacity

8,000 eggs/hour
400 kg/hour

Solid content

22 -25%

HEAT TREATMENT

67-68C

4,830 mm
2,100 mm

WHOLE

Integrated process skid

4 Pasteurization
Tubular and aseptic design
Treatment at 68C 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 8,000 eggs/hour

Easy installation and servicing

Very short payback

OVOLINE

Complete egg processing line

COMPLETE EGG PROCESSING LINES

THE BEST
YOU CAN
EXPECT...

WASHING AND LOADING

BREAKING
COOLING AND FILTRATION
INLINE DOSING

LIQUID EGG
BAG IN BOX
BOTTLES
CONTAINERS
WHOLE
WHITE
YOLK

INLINE STANDARDIZATION
STORAGE TANKS
ULTRA-PASTEURIZATION OVOFLASH
LIQUID EGG FILLING
VERTICAL SPRAY DRYING
CLEANING IN PLACE

EGG POWDER
INSTANT
HIGH GEL
HIGH WHIP

SUPERVISION

Standard range from 9,000 to 144,000 eggs/hour

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 4C
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 74C (165F)
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 121C to ensure process asepsis
Production cycles of 8 hours between each cleaning

FOR POWDER PROCESS

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

OVOFLASH

Ultra-high pasteurization

Our goal:

74C
for a Maximum

Provide you with a

HIGH QUALITY processed egg

Bacterial
Reduction

A safer egg
An extended shelf life
The same functional properties

BINDING
EMULSIFYING
WHIPPING

TREATMENT FEATURES

FLAVORING

WHOLE:
Treatment at 74C (165F)
YOLK:
Treatment at 67C (153F)
WHITE:
Treatment at 60C (140F)
SHELF LIFE: 10 to 12 weeks
PASTEURIZATION

CRYSTALLIZATION CONTROL

Cleaning time: 1 hour

Sanitation:
121C (250F)

For a salmonella-free product claiming the

functional properties of fresh eggs

A PATENTED TECHNOLOGY
Ultra high pasteurization at 74C (165F)

EFFICIENCY

FLASH heating preventing from protein coagulation

High speed product circulation (5m/s) avoiding deposits
Electrical operated system with high transfer coefficient

TUBULAR DESIGN

QUALITY

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

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/cm
Super High Gel: > 700 g/cm
No spoiling of the fat content

INSTANT
HIGH WHIP
HIGH GEL

For high quality powders...

TECHNICAL FEATURES
Spray

Burner

Bag House

Nozzles

(direct or indirect)

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

...compliant with the most stringent export standards

Range & References

OVOLINE: Standard Capacities and Dimensions
CAPACITIES (eggs/hour)

9,000

21,600

40,000

72,000

144,000

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 with separation

Loading

400

800

1,500

3,000

6,000

Eggs/day

BREAKING

PASTEURIZATION CAPACITY (Kg/h)

Whole
White

400

800

1,500

3,000

6,000

Yolk

150

300

500

1,000

2,000

Tubular

Tubular
Actijoule

Tubular
Ovoflash

Tubular
Ovoflash

Tubular
Ovoflash

Automation

S or A

Supervision

Option

Option

Option

CIP solution recovery

Option

Option

Yes

Yes

150 m

300 m

600 m

1,000 m

1,500 m

PASTEURIZATION TECHNOLOGY

INDICATIVE SPACE (+/-20%)

Liquid process
Complete building

250 m

500 m

1,000 m

1,800 m

2,000 m

Powder process

250 m

500 m

900 m

1,500 m

2 / 2,500 m

Complete building

400 m

800 m

1,500 m

1,500 m

3 / 4,000 m

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

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

140,000

180,000

280,000

230,000

420,000

350,000

600,000

490,000

WHOLE EGG CAPACITIES

Eggs /day
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

(C)

80

70

80

70

80

70

80

70

(kCal/h)

316,200

285,000

735,000

670,000

Space requirements

(m)

5x6

5x6

9x9

9x9

10x8

10x8

11x9

11x9

Height

(m)

11

11

15

15

16

16

17

17

OTHER FEATURES
Air outlet temperature
Gas consumption

DM: Dry Matter

Other capacities upon request

1,070,000 1,035,000 1,490,000 1,275,000

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

FOR THE BEST OF EGGS

EGG PROCESSING LINES

A worldwide experience...

OUR TEAMS AND EXPERIENCE

...a local support

FRANCE

CHINA

INDIA

USA

RUSSIA

UNITED KINGDOM

BRAZIL

MEXICO

HEAD OFFICE AND MANUFACTURING FACILITIES

ACTINI SAS, France
Phone: + 33 450 83 19 50
Email: actiniprocessing@actini.com

www.actini.com