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Egg mélange pasteurizer is designed for pasteurizing, homogenizing, deodorizing, normalizing food emulsions and suspensions. The equipment produces high-performance emulsions based on egg mélanges, liquid egg-whites and yolks with the addition of dry components, vegetable and animal fats, coloring agents, vitamins, etc.
The emulsion high quality makes it possible to preserve it without layering for the period necessary for its transportation and usage. Simultaneously with thermal processing the liquid is deodorized which is conducive to the finished product (egg mélange) higher marketability.
Absence of heating elements and the use of hydromechanics prevent the product burning. The equipment design makes it possible to change holding time and the processing temperature within a few minutes.
The holding temperature accuracy is ±0,2°С.
The equipment design enables its washing without disassembling by heating the liquid to 110°С ensured by TEK-PH-M hydrodynamic egg mélange pasteurizer.
TEK hydrodynamic units have no heating surfaces and do not use steam or hot water for pasteurizing egg mélange. Heating is caused by liquid jets collision, friction, etc.
Equipment design and heating method are protected by patents of Ukraine, Russia, Belarus and a number of international patent applications.
The efficiency is not less than 90%. Energy consumption for pasteurizing 1 t of egg mélange is not more than 10-12 kWh.
|Pasteurization temperature, °С||60-72|
|Motor power, kW||5,5-7,5||11-15||22-30||45-(55)|
|КNumber of phases||3|
|Average power consumption, kW⋅h||7,5||10-12||18-20||40-52|
|Overall dimensions, mm (basic packaging arrangement||1300