Bath for washing eggs. Sanitary requirements for eggs and egg washing

Baths for washing eggs VMYA and VMYAB Kobor intended for use in washing department catering establishments for washing eggs.

Peculiarities:

VMYA, VMYA/430 - without board, VMYA, VMYAB/430 - with board

4 containers for washing from stainless steel. AISI 430 steel

Frame: corner galv. steel (VMYA, VMYAB) and stainless steel. steel (VMYA/430, VMYAB/430)

4 siphons

4 stoppers

Basket

Models and prices:

Description		Dimensions, mm	Price, rub
Welded washing bathtub for washing eggs
Washing bathtub for washing eggs, welded	VMYa/1-53/53/430	530x530x870 (4 containers 200x200x300)
	VMYa/1-63/63/430	630x630x870 (4 containers 238x238x400)
	VMYa/1-70/70/430	700x700x870 (4 containers 264x264x450)
	VMYa/1-80/80/430	800x800x870 (4 containers 302x302x450)
Welded washing bathtub for washing eggs (tanks - AISI 430 stainless steel, galvanized steel corner frame, board, 4 siphons, 4 plugs, basket)	VMYAB/1-53/53	530x530x870 (4 containers 200x200x300)
	VMYAB/1-63/63	630x630x870 (4 containers 238x238x400)
	VMYAB/1-70/70	700x700x870 (4 containers 264x264x450)
	VMYAB/1-80/80	800x800x870 (4 containers 302x302x450)
Welded washing bathtub for washing eggs	VMYAB/1-53/53/430	530x530x870 (4 containers 200x200x300)
	VMYAB/1-63/63/430	630x630x870 (4 containers 238x238x400)
	VMYAB/1-70/70/430	700x700x870 (4 containers 264x264x450)
	VMYAB/1-80/80/430	800x800x870 (4 containers 302x302x450)

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 specifications, appearance and packaging of goods without prior notice. Specify the necessary characteristics and the availability of the desired functions from managers before placing an order.

The product is certified

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

Refrigeration equipment certifies the requirements of all technical regulations and the provisions of the 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 the Group of Companies Kholod has a manufacturer's warranty. Warranty and post-warranty service is carried out in specialized service centers of manufacturers.

The documents required for warranty service are included in the equipment kit.

The warranty period is determined by the manufacturer.

Installation and maintenance

Specialists of the online store GK Kholod will produce everything necessary work to install and ensure the smooth operation of the equipment purchased from us.

We will create the optimal technical solution, carry out commissioning and provide Maintenance refrigeration technology.

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

Delivery in Russia and pickup

Delivery is 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. With an order amount of less than 20,000 rubles, the cost of delivery is 500 rubles. Delivery of equipment outside the Moscow Ring Road is calculated at the rate of 45 rubles. for 1 km run.

Delivery to the warehouse transport company carried out free of charge, within two working days, when ordering from 20,000 rubles. With an order amount of less than 20,000 rubles, the cost of delivery is 500 rubles.

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

selected- the mass of one egg is 65g, denoted - 0;

first- 55g, are designated - 1;

second- 45g, are designated - 2.

store diet 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 a temperature of 0 to -2 ° C and at a relative humidity of 85-88%.
Sanitary requirements for egg processing.

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. It is impossible to use eggs with food marriage, as well as egg melange, since, when thawed, it serves as a favorable environment for the development of microorganisms.

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

- in the first section - treatment in a 0.5% solution of soda ash at 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 the eggs, workers should thoroughly wash their hands with soap and water before breaking them. Disinfect them with a 0.2% bleach solution, change sanitary clothing.

In order to prevent eggs with a smell and other defects from getting into the total mass, when breaking, several eggs (no more than 5 pieces) are poured into a small volume container, and then poured into a larger production container. Before use, the egg mass is filtered through a sieve with cells no larger than 3 mm. The duration of storage of the egg mass at a temperature of 2-6 ° 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.

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

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

2 container: disinfection with 0.5% chloramine solution;

3 capacity: rinsing with cold water.

After that, clean eggs are laid out on trays or other clean dishes. Raw eggs are not allowed to be brought in and stored in the production workshops.

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

Since the egg mass freed from the shell is a favorable nutrient medium 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 cold store enterprises at a temperature of minus 5-6°C. The temperature inside the product (in the center of the mass) should not exceed minus 5°C.

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

Egg powder. For the manufacture of dry egg products, only completely benign whole eggs or whites or yolks are used. Powdered egg powder is obtained by pulverizing the egg mass in a stream of heated air, in which the smallest droplets of the mass dry on the fly, turning into 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. Foreign odors and tastes are not allowed in the product

At temperatures up to 2 ° C, the powder in good packaging can be stored for two years, and at a temperature not exceeding 20 ° C - up to 6 months. It must be stored in a dry, cool, ventilated and darkened room. 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 speed of 100 rpm. After dilution, it is desirable to let the solution stand for at least an hour, then it is filtered through a sieve with cells no larger than 3 mm and used in production. Egg powder due to incomplete solubility for the preparation of creams is not used.

Organization of the work of the egg processing workshop chicken eggs at public catering establishments - a mandatory premise. The facility's egg processing facility is located close to the unloading area. The workshop has three washing baths, hand wash sink, egg storage racks. The hot zone of the enterprise, where chicken eggs are sent after washing. The processing of eggs used for cooking is carried out in a designated place in three-section baths in the following sequence: with a warm 1 ... water. A clean egg is laid out in a clean, labeled dish. Unprocessed eggs in cassettes, boxes are not brought into the production workshops and are not stored.