REFRISAT

Fried? Cooked? Omelet? Scrambled? We at EGG!

13/02/20 • by admin • em , , , , , , , , , ,

Fried egg? Cooked? Omelet? Scrambled? In salad, in bread, in cake, in food.

A simple egg gives consistency, protein, flavor and color to a multitude of recipes from the world´s cuisine. It is one of the ubiquitous foods in all civilizations, and it is certainly still one of the most consumed and produced in Brazil. No wonder we were approached by two different customers who are part of the same business.

This was the case with Avine and Granjas Josidith. For similar needs, the two companies consulted us in search of a cooling solution for their heat exchangers used in the separation and cooling of egg yolks and egg whites for various processes and pasteurization.

And a farm doesn´t live only by ready-made eggs! And regardless of the size of the company, the need for refrigeration is similar.

Both farms that consulted us are giants and have worldwide operations. To give you an idea, according to the company Avine, its egg production exceeds 1,500,000 units per day !!

For the processes in question the concept is quite simple, the changes were subtle mainly in relation to the need for temperature and specificities of production volume. The process consists of cooling a heat exchanger (can be Shell in Tube or plates) which is responsible for cooling the egg whites and milk. We call this type of cooling as indirect, since it is not done directly by circulation in the chiller.

The outlet temperatures of one process and another varied from -2ºC to 0ºC, different for each company. In one case, another special requirement was an internal pump with controlled pressure and flow according to the needs of the process and the operation of the heat exchanger.

Delivery of good eggs in supermarkets all over Brazil! Helping to deliver a tasty and versatile accompaniment or main dish present at your lunches and dinners. We’re there!

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