đź’ˇ Manual egg breaking is a waste of money. How can you automate the process?
Confectionery and confectionery factories are increasingly struggling with time-consuming and unhygienic manual egg breaking, difficulties in maintaining consistent egg quality, and the risk of microbiological contamination. Furthermore, production constraints with large orders make maintaining high efficiency extremely challenging. Many plants face the problem of mass egg breaking – manually preparing several thousand eggs daily requires many employees and a significant investment of time, while also being fraught with the risk of errors and raw material loss.
Process automation with OVO-TECH solves these challenges by minimizing manual contact, increasing recipe consistency, and ensuring the microbiological safety of egg liquid. This allows confectioneries to significantly increase productivity, improve product quality, and reduce raw material losses.
đź“Š OVO-TECH Equipment and Their Specifications
OVO-TECH offers a range of equipment tailored to various production needs:
RX-1 Egg Breaker – an egg breaker and separator with a capacity of 3,000–6,500 eggs/hour, enabling medium-sized bakeries to process hundreds or thousands of eggs daily hygienically and consistently.
RX-4 Egg Breaker – a model for larger production, with a capacity of 26,000 eggs/hour, allowing for the mass preparation of liquid egg mass or the separation of whites and yolks.
M-500 Pasteurizer – Guarantees microbiological purity of egg mass, crucial for meeting HACCP and Sanitary and Epidemiological (Sanepid) requirements.
With these devices, bakeries can meet the growing demand for egg mass, fulfill large orders on time and hygienically, while reducing labor intensity and raw material losses.
🧰 Comprehensive solutions for confectionery shops
OVO-TECH also offers other equipment that allows for fully automated egg processing in confectionery. Suitable for both small and large industrial plants.
Egg breaker/separator machines – RX-0, RX-2, RX-6 – for various capacities, from small to industrial.
Pasteurizers/liquid egg equipment – ​​for the production of liquid egg mass, filtration, and separation of whites and yolks.
Egg washers – MX-1 and MX-2 – ensure the hygienic preparation of raw eggs before breaking.
Egg filters – remove contaminants and ensure a uniform consistency of liquid egg.
Transport and storage systems – pumps, tanks, and CIP systems enable the transport and storage of liquid egg mass within the plant.
Complete processing lines – integration of all stages: washing, breaking, separation, filtration, pasteurization, and storage, creating a complete production line.
This allows confectioneries to benefit from: full process automation and hygiene, consistency and repeatability of mass quality, large-scale production capabilities, and control over raw materials. Entire lines or selected modules can be used, depending on the plant’s needs.
🏠Production Line Creation Options
OVO-TECH enables the design of a complete production line in a confectioneries, from egg breaking, through egg white and yolk separation, to pasteurization and storage of egg mass. Thanks to the modular design of the equipment, the machines can be integrated into existing production space, allowing confectioneries to quickly deploy a fully automated line. This system allows for timely fulfillment of large orders, maintaining consistent product quality, and significantly reducing manual labor, while simultaneously reducing raw material losses and the risk of contamination.
đź‘Ą Employment and Manual Labor
The lack of skilled workers for manual egg work is a significant problem in many plants. OVO-TECH automation can replace dozens to hundreds of hours of work per day, freeing staff to focus on tasks requiring creativity or quality control, while simultaneously reducing labor costs and increasing production efficiency.
🌍 Logistics and Global Availability
OVO-TECH provides an efficient logistics system and global availability of equipment. Products can be ordered regardless of the confectionery’s location, and the manufacturer provides transportation, installation, and staff training. The machines’ design allows for easy integration with existing production lines, allowing for rapid, high-quality production.
đź’° Costs and Savings
Automation delivers tangible financial savings. For example, a confectionery processing 10,000 eggs per day requires approximately 30 hours of manual labor per day. The average labor cost in the European Union is €33.50/hour, which translates to annual labor costs of €251,250 for 250 production days. Raw material losses from manual egg breaking average 5%, but with automation, this decreases to 0.5%, translating to savings of approximately €95,000 per year.
Together with reduced labor costs, automation saves over €277,500 annually. Furthermore, automation increases the consistency and quality of egg mass and improves the microbiological safety of products.
✅ Summary – Key Benefits for the Confectionery Industry
Investing in OVO-TECH allows confectioneries to meet the growing demand for egg mass, scale up production, and ensure consistent product quality. Key benefits include:
Efficiency: Processing from 3,000 to 39,000 eggs/hour, allowing for the rapid fulfillment of large orders.
Cost Reduction: Less waste and reduced manual labor.
Quality: Perfectly separated yolks and pasteurized mass without the risk of contamination.
Support: Global availability, staff training, and quick installation.
Want to optimize production in your confectioneries? Call us!
