How to Size a CIP System for a Dairy or Liquid Egg Plant
CIP is the equipment most often bought too small. How to size tank volume, flow and the number of tanks from your circuits and cleaning window.
Egg Equipment
Egg White & Yolk Separation
Separation happens at the breaking machine, where white drains through the cup while the yolk is held above it. Additional separation and polishing equipment refines that split where the product specification is tight.
Overview
What decides the result
The main quality measure is yolk carryover into the white. Egg white with yolk in it will not whip properly, which matters to bakery and confectionery customers and is the reason a whole batch can be rejected.
Equipment in this category
Standard construction
- Separation cups on the breaking machine hold the yolk while the white drains through
- Separate collection trays and outlets for white, yolk and whole egg
- Can run as whole-egg only, or split white and yolk according to the order
- Filtration and cooling of each stream straight after breaking
- SUS304 stainless steel on all product contact surfaces, polished to Ra 0.6 μm, argon-shielded welds
Built to order
Separation and polishing equipment is specified as part of a breaking line rather than sold in isolation, because performance depends on the breaker feeding it. Tell us your throughput and the specification your customers require for egg white.
Send my requirements →Where this equipment fits in your line
Upstream
Downstream
Complete lines
Engineering guides
Starting a Liquid Egg Plant: Capacity, Yield and the First Equipment List
Work back from your egg supply, not forward from a machine rating. How to size a first liquid egg line and which stages buyers most often forget.
Information we need to quote
- How many eggs per hour, and how many hours per day?
- What specification do your customers require for egg white?
- Are your eggs graded, and how fresh is the supply?
- Local voltage and frequency?
- Which stages do you already have installed?
Questions buyers ask
What causes yolk to end up in the egg white?
Mostly the yolk membrane breaking during separation. Older eggs have weaker membranes, and eggs that have been stored warm or handled roughly are worse. Machine settings matter, but egg age and handling matter more — which is why suppliers who quote a separation figure without asking about your egg supply are quoting an ideal, not a result.
Why does yolk in the white matter?
Egg white with yolk in it will not whip properly. For bakery and confectionery buyers this is a functional failure rather than a cosmetic one, and it is a common reason for a batch to be rejected.
Can the same line produce whole egg one day and separated egg the next?
Yes. The breaker can run whole egg or split white and yolk, and the downstream tanks and pasteuriser handle each product in turn with cleaning in between.