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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

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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: actiniprocessing@actini.com

HEAD OFFICE AND MANUFACTURING FACILITIES

A worldwide experience...

...a local support

FOR

THE

BEST

OF

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