Batch Shell Egg pasteurisers

Ensuring Proven Food Safety

Why consider Pasteurised Shell Eggs?

Food safety “Salmonella free”

These eggs are especially suited to vulnerable groups, such as the elderly people, pregnant women and young children. The pasteurised shell egg also helps you to keep the kitchen free of salmonella or other bacteria that may be present on the shell or in the egg.

Ideal for raw and cooked preparations

The pasteurised eggs can be used to prepare omelets, scrambled eggs and fried or soft boiled eggs, or in raw preparations as tartar, sauces,….
The pasteurised egg is not suited for whipping.

Longer shelf life

Pasteurised shell eggs remain fresh for over 6 weeks when kept below the 4° C.

Retains fresh natural egg flavor.

Pasteurised shell eggs are equal in taste and flavor to fresh eggs and they are safe.

A unique concept

The patented Pasteurisation technology ™ concept offers several features.

The technology allows a log 7 inactivation of salmonella and avian Influenza both on the shell and inside the egg. The technology is compliant with the requirements of the OIE and has been validated by an accredited laboratory.

The thermal technology is not using a submerged water batch method. So each egg is treated individually and is never in con- tact with other eggs.

Equipment is completely built in stainless steel and has multiple sensors to control the pasteurisation process and traceability.

Ensuring proven food safety

Technical requirements

Do you need more information ?

Call or e-mail us, we are happy to provide you with all the details!