Egg processing bath 4 x sectional. Sanitary requirements for eggs and egg washing

Baths for washing eggs VMYa and VMYAB Cobor intended for use in the washing department of a catering establishment for washing eggs.

Peculiarities:

VMYa, VMYa / 430 - without board, VMYaB, VMYaB / 430 - with board

4 stainless steel washing containers steel aisi 430

Frame: galvanized corner. steel (VMYa, VMYaB) and stainless steel. steel (VMYA / 430, VMYAB / 430)

4 siphons

4 plugs

Basket

Models and prices:

All information about the goods posted on the site is for reference only and is not a public offer in accordance with paragraph 2 of Article 437 of the Civil Code of the Russian Federation. The manufacturer may change the specifications, appearance and packaging of the product without prior notice. Check the required characteristics and the availability of the desired functions with managers before placing an order.

The product is certified

The equipment presented in the online store of GK Kholod has passed the necessary tests and complies with the Russian state standard GOST R.

Refrigeration equipment certifies the requirements of all technical regulations and provisions of standards.

By purchasing equipment in our online store, you can be sure of its reliability and high quality!

Manufacturer's warranty

All equipment presented in the online store of GK Kholod has a proprietary guarantee of manufacturing plants. Warranty and post-warranty service is carried out in specialized service centers of manufacturers.

Documents required for warranty service are included in the equipment package.

The warranty period is determined by the manufacturer.

Installation and maintenance

The specialists of the GK Kholod online store will carry out all the necessary work to install and ensure the uninterrupted operation of the equipment purchased from us.

We will create an optimal technical solution, carry out commissioning and provide maintenance of refrigeration equipment.

This will reduce downtime and extend the life of your equipment.

Delivery in Russia and self-pickup

Delivery is carried out free of charge, within two working days within the Moscow Ring Road daily from 10.00 to 21.00. Orders over 20,000 rubles are delivered free of charge. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles. Delivery of equipment outside the Moscow Ring Road is calculated at the rate of 45 rubles. for 1 km of run.

Delivery to the warehouse of the transport company is free of charge, within two working days, for orders of 20,000 rubles or more. If the order amount is less than 20,000 rubles, the delivery cost is 500 rubles.

The processing of eggs used for cooking in production is carried out in a designated place in special marked 3 containers (buckets of boilers). After preliminary ovoscopy, they are processed in the following sequence.

1 container: washing with warm 1-2% soda ash solution;

2 container: disinfection with 0.5% chloramine solution;

3 container: rinsing with cold water.

After that, clean eggs are laid out on trays or other clean dishes. It is not allowed to bring in and store unprocessed eggs in production halls.

Melange. Frozen egg products are fresh frozen egg mass without shell. They are available in three types: melange, consisting of protein and yolk; egg white; egg yolk.

Since the egg mass freed from the shell is a favorable breeding ground for the reproduction of bacteria, including pathogenic ones, it is allowed to defrost the melange only immediately before its use. Frozen melange should be stored in the company's refrigerator at a temperature of minus 5-6 ° C. The temperature inside the product (in the center of the mass) should not be higher than minus 5 ° С.

When opening metal cans with melange, you should first wash them with warm water. Banks with melange for thawing are placed in special baths, where water is poured at a temperature of 45 ° C. The thawing time is 2.5-3 hours, after which the cans are opened and the melange is filtered through a sieve with cells no more than 3 mm in size into special cans. Melange in a thawed state should be used within 3-4 hours. Making an omelet from melange is prohibited.

Egg powder. For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Dusty egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry out on the fly, turning into a powder. Solubility of egg powder - not less than 85% in terms of dry matter.

The color of egg powder should be light yellow, dry yolk - yellow with an orange tint, dry protein - grayish-white. The product is not allowed foreign smells and tastes

At temperatures up to 2 ° C, powder in good packaging can be stored for two years, and at temperatures not exceeding 20 ° C - up to 6 months. Store it in a cool, dry, ventilated and darkened area. Egg powder should be diluted in warm (about 50 ° C) water. In this case, you can achieve the moisture content of a natural egg by adding 722 g of water for every 278 g of powder, or prepare an emulsion with a moisture content of 25-30%. Breeding is carried out in a churning machine at a rotational speed of 100 rpm. After dilution, it is advisable to let the solution stand for at least an hour, then filter it through a sieve with cells of no more than 3 mm in size and use it in production. Egg powder due to incomplete solubility for the preparation of creams is not used.

Diet and table eggs, depending on the mass, are divided into 3 categories:

selected- the weight of one egg is 65g, it is designated - 0;

the first- 55g, indicated by - 1;

second- 45g, indicated - 2.

Store dietary eggs at a temperature not higher than 20 ° С and not lower than 0 ° С; canteens - at a temperature not higher than 20 ° С; in refrigerators, eggs are stored at temperatures from 0 to -2 ° C and at a relative humidity of 85-88%.
Sanitary requirements for egg handling.

Before use, chicken eggs must be scanned through an ovoscope, then washed in a 4-section bath, as eggs can be a carrier of Salmonella. You cannot use eggs with food defectiveness, as well as egg melange, since when thawed it serves as a favorable environment for the development of microorganisms.

The eggs are processed in a 3-section bath in the following order:

- in the first section - processing in a 0.5% solution of soda ash with a temperature of 40-45 degrees C for 5-10 minutes;

- in the second section- disinfection with 2% bleach solution or 0.5% chloramine solution for 5 minutes;

- in the third section- rinsing with running water for 5 minutes.

After handling eggs, workers should thoroughly wash their hands with soap and water before breaking them. Disinfect them with a 0.2% solution of bleach, change sanitary clothes.

In order to exclude the ingress of eggs with a smell and other defects in the total mass when breaking, several eggs (no more than 5 pieces) are poured into a container of a small volume, and then poured into a production container of a larger volume. Before use, the egg mass is filtered through a sieve with cells no more than 3 mm in size. Duration of storage of egg mass at a temperature of 2-6 o C - no more than 24 hours. Containers for collecting and storing egg mass must be marked; the use of these containers for other purposes is prohibited. They should be stored in a room for preparing egg mass.