Lambert Benjamin

[yukegpa]

separating egg liquid from the eggshell. The egg liquid is a piece of ideal equipment for baking enterprises. At the same time, it can cooperate with pasteurizer to produce qualified whole egg liquid automatic egg cracking machine.

The way of knocking eggs: After the eggs in the egg clip are knocked by metal, the lower part of the egg opens, and the egg liquid falls into the egg tray. The automatic knocker can satisfy the requirements of knocking white and red eggs. The egg juice yield is not less than 85%. The success rate of catching eggs with claws is not less than 99%.

After knocking eggs, the eggshell stays at least 5 seconds above the eggshell collection tray to ensure that the liquid enters the collection tray to the maximum extent. Egg breaker and egg liquid collecting device are exposed in space for easy cleaning.

[Reklama]