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
Liquid Egg Pasteurizers
Liquid egg is pasteurised at a much lower temperature than milk, because egg protein coagulates at a lower temperature than milk protein. Heat liquid egg to milk pasteurisation temperature and it starts to set — you would be cooking it, not pasteurising it.
Overview
What decides the result
That leaves a narrow window: hot enough to be effective, cool enough not to coagulate. Our systems run egg white at 56–57 °C, whole egg liquid at 60 °C and egg yolk at 60–61 °C, each held for 3.5 minutes.
The consequence for equipment is tighter temperature control and longer hold times than a milk system needs. It is also why a milk pasteuriser cannot simply be reused for egg — the temperature programme, the hold time and the cleaning requirements are all different.
Equipment in this category
Built to order
Liquid egg pasteurisers are built to order and sized to the throughput of the breaking line feeding them, with a buffer tank in between. Tell us your eggs per hour, which streams you pasteurise, and what happens to the product afterwards.
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Liquid Egg Pasteurizers built in our workshop
How to choose
- Which streams do you pasteurise?
Whole egg, white and yolk each run a different temperature programme. A system handling all three needs to switch between them cleanly.
- Throughput from the breaker
The pasteuriser is sized against the breaking machine feeding it, with a buffer tank in between to convert surge flow into constant flow.
- What happens after pasteurisation
Chilled storage, direct filling or further processing each change the cooling duty required at the outlet.
Not sure which model fits your throughput?
Send your daily volume and your site conditions. We will recommend a model and explain the reasoning — including a smaller machine than you asked for, if that is what makes sense.
Where this equipment fits in your line
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 does your breaking line run?
- Which streams do you pasteurise — whole egg, white, yolk, or all three?
- What heating source is available on site?
- What happens after pasteurisation — chilled storage, filling, or further processing?
- Local voltage and frequency?
Questions buyers ask
What temperature is liquid egg pasteurised at?
Lower than milk, and different for each stream, because each has a different coagulation point. Our systems run egg white at 56–57 °C, whole egg liquid at 60 °C and egg yolk at 60–61 °C, each held for 3.5 minutes. Check the requirement that applies in your market — regulations differ, and the equipment is built to the programme you need.
Can I use my milk pasteuriser for liquid egg?
No. The temperature programmes are different, the hold times are different, and the cleaning requirements are different. Beyond that, running two very different products through one circuit creates an allergen and cross-contamination problem that most food safety schemes will not accept. If you process both, you need two systems — we can design them to share utilities where that makes sense.
Do I need a buffer tank between the breaker and the pasteuriser?
Yes. A breaking machine delivers liquid in surges as eggs are cracked, while a pasteuriser needs constant flow through the holding section to give a consistent hold time. The buffer tank converts one into the other. We quote the breaker, buffer tank, pump and pasteuriser as a matched set so the flow rates line up.