Revolutionize your liquid egg production. Effortlessly process up to 8,000 eggs per hour with precision cracking technology that strictly prevents yolk breakage, optionally separating egg whites from yolks with complete hygienic safety.
🥚 Dual-Mode Operation :
Seamlessly switch between producing whole mixed egg liquid or precisely separating the egg yolk from the egg white, meeting diverse recipe requirements for bakeries and mayonnaise plants.
🛡️ Zero Yolk Breakage Guarantee :
Advanced mechanical cracking arms simulate gentle human action, ensuring the eggshells are cleanly broken without splintering or piercing the delicate yolk membrane.
⚙️ Labor-Saving Efficiency :
Replaces an entire manual cracking line. With an output of 6,000–8,000 eggs per hour, the machine only requires 1 to 2 operators for loading and monitoring.
🧼 Integrated Cup Washing:
Features an automated wash cycle for the egg-holding cups, preventing cross-contamination and maintaining strict CIP (Clean-in-Place) hygiene standards throughout the shift.
Sample output from the Egg breaking machine. Ask us for real production photos matched to your exact product and capacity.
1. automatic egg breaking machine is widely used in cake/bread processing factory, western style food restaurant, bakery, eggs powder processing factory, eggs(liquid) processing factory, ice cream producing factory, etc.
2. the egg can be used to make many kinds of delicious food such as cake, egg noodle, cookies, bread, ice cream and so on.
| Specification | Model EB-01 (Whole Egg Liquid) | Model EB-02 (Yolk & White Separation) |
|---|---|---|
| Function | Cracks & collects whole liquid | Cracks & separates yolk from white |
| Capacity | 6,000 – 8,000 eggs/hour | 6,000 – 8,000 eggs/hour |
| Power | 0.75 kW | 0.75 kW |
| Voltage | 220 V / 380 V | 220 V / 380 V |
| Machine Length | 2.5 m | 2.5 m |
| Disc Diameter | 1.2 m | 1.2 m |
| Weight | 1,300 kg | 1,500 kg |
Q: Can the machine handle different sizes of eggs simultaneously?
A: Yes. The flexible holding cups and cracking mechanism automatically adjust to varying egg sizes (from small pullet eggs to large jumbo eggs) without requiring recalibration.
Q: What happens if a bad/rotten egg enters the system?
A: The machine is designed with an inspection channel. Operators can visually spot and discard a bad egg before it mixes with the bulk liquid, ensuring the purity of your batch.
Q: How is the separated eggshell disposed of?
A: Eggshells are automatically ejected into a centralized collection chute at the end of the line, keeping your production floor clean and dry.
Q: What is the yolk breakage rate? Can I guarantee 100% pure egg white for meringue production?
A: This is our core advantage. The EB-02 utilizes a specialized soft-impact cracking knife that never pierces the yolk membrane. In the rare event of a weak yolk breaking, the operator has a 2-second visual inspection window to manually bypass that specific cup, guaranteeing your entire egg white batch remains strictly fat-free.
Q: How does the machine prevent microscopic eggshell fragments from mixing into the liquid egg?
A: Traditional breaking methods often shatter the shell. Our machine employs a clean “split-and-pull” mechanism that cracks the shell cleanly in half without generating micro-shards. Additionally, the liquid collection tray features a fine primary strainer to catch any accidental debris before it enters your holding tank.
Q: Egg liquid is highly prone to bacterial growth. Are there any blind spots that are difficult to clean
A: Hygiene is engineered into the design. The machine features an integrated cup-washing nozzle that rinses every holding cup after each rotation. For end-of-shift cleaning, the entire cracking assembly can be pressure-washed or detached without tools, leaving zero blind spots for salmonella or other bacteria to hide.
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