38 Egg Processing Guidebook Filling Your Liquids is fundemental Final Product Filling Optimally, the pasteurized egg product should be filled directly into the final packaging or, alternatively, stored in tanks. In any situation, it is essential to cool the pasteurized product as quickly as possible below 4.0° C and keep the lines as clean as possible. The in-line filling is preferred for the production of ESL products. In case intermediate storage is required, the tanks should be constructed to avoid contaminations using aseptic or ultraclean tanks. Depending on the requirements we supply different types of filling systems. Other types of filling machines can be used, and we can support you in selecting the right one (bottle filling, gable top, bricks, etc.)
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