ABSTRACT
This chapter focuses on some points of interest to egg breakers. For efficiency and product quality, the breaking plant should be as close to the site of shell-egg production as possible. The regulations on breaking room facilities and operations provide for adequate lighting, ventilation, hand-washing facilities, and personal hygiene that are essential to any good food-processing operation. Mechanical breaking equipment shall be cleaned at the end of each shift and shall be clean and sanitized prior to use. Breakers must use a complete set of clean equipment when starting work and after lunch periods. The development of egg-breaking and separating machines was a major improvement in the efficient production of liquid-egg products. Breaking machines are available from at least three different sources. They are highly sophisticated mechanical, automated, and computerized machines operating at up to 65,000 eggs/hr. The solids level in egg yolk produced by egg-breaking machines can be affected by many things.
