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Best Innovation Tools: Way to Separate Egg Yolks and Whites for 900 Eggs per Hour

Technical Specifications
Material: Food-grade stainless steel 304
Processing capacity: up to 900 eggs/hour
Separation channel: precision slotted incline chute
Power requirement: 0.25 kW single-phase motor
Sanitation: fully washable components and corrosion-resistant body

How It Works
Each egg is cracked and placed into the upper chute.
The angled channel allows the egg white to flow through the narrow slit.
The yolk, retained by the channel’s curvature, rolls separately to a collection bowl.
The system minimizes yolk breakage while maintaining hygienic flow.
Continuous operation enables fast, uninterrupted separation for bakery production lines.

Advantages
Increases productivity by 75% compared to manual egg separation.
Reduces cross-contamination and ensures food safety compliance.
Easy to clean and maintain for continuous kitchen or factory use.

Disadvantages
Requires careful handling to prevent damage to the yolk channel.
Limited to medium-size eggs for optimal flow precision.
Not suitable for frozen or pre-boiled eggs.

Efficiency Optimization
This machine dramatically reduces manual labor time in bakeries and industrial kitchens. It maintains a consistent separation rate with minimal wastage, improving workflow and guaranteeing uniform ingredient quality across every batch.

Best For / Suitable Applications
Industrial bakeries and confectionery production
Food processing lines for mayonnaise or desserts
Culinary schools and central kitchens

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