14—Lancaster Farming, Saturday, December 17, 1966 drops into a stainless steel cup.
The cups travel on an endless
belt, tripping when they reach
a certain point and dropping
their cargo into u waiting con
tainer.
CAN-FILLING EQUIPMENT is constructed of
stainless steel, as is all the machinery used m the
Weaver liquid egg production process After pasteur
izing and cooling, the egg material is piped to this
tank It flows into sterile cans, each holding 30 pounds.
The attachment on the frame work at'right is a home
made lid remover developed at Weaver’s. , L. F. Photo
}
• Liquid Eggs
(Continued from Page 8)
gram, effective January 1,1567
The USD A amendments will
require sampling and testing
foii Salmonella after pasteun
zatlon and final packaging of
egg pioducts undei inspection
In addition, specific rules es
tablished standaids for times
and tempeiatuies for pasteur
izing and washing, and stated
that nonfiozen liquid eggs
weie subject to a time limit
of 72 hours between bieaking
and further piocessmg
Regulations like these don’t
particularly affect a modem
operation such as Weavei’s
since the standaids aie most-
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ly of a minimum nature; a
good plant would already be
exceeding the minimum prac
tices But such rules, if en
forced, should serve to up
grade the industry product as
a whole, and would make it
even less practical for, say,
bakeries, to invest in this cost
ly operation
FOLLOW THE EGGS
We followed the course of an
egg through Weavei’s plant,
fiom washer to freezei Here’s
what’s involved in this phase
of pioducing liquid eggs
1 Eggs enter the plant
thiee times each week
2 They aie double can
died, first as they aie tiayed
up for the washer, and again
befoie they pass into the
breaking room Leakers, bloods,
and dirties aie pulled off the
line aftei washing, these will
piobably end up as pet food
3 Next, eggs are fed into
the bleaker, a machine with
the capacity te handle 20 cas
es of eggs an hour Aftei
bieaking separates the shell
fiom its contents, each egg
Apply On Frozen Ground
t 1%/r at , • t New Holland 354-2112
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Blue Ball, Pa. Gap 442-4148
4 are then strained
to remove any shell fragments
and are piped to 500-gallon
holding tanks where they arc
cooled and agitated piior o
pasteurizing. These tanks are
refrigerated, reducing the egg
temperature to 38 degrees.
This step takes about I*4
hours.
5 When a sufficient quan
tity of liquid eggs is ready,
the product is piped to the
pasteurizing units. This is a
two-step operation: the liquid
eggs pass through a first unit
and are exposed to a tempera
ture of 143 degrees; then to
the holding pasteurizer for 3’&
minutes, again at 143 degrees.
The material is then re-cooled
to 38 degrees.
6 At this point the eggs
are nearing the end of the
line They are piped to a
smaller tank from which they
are drawn-off into 30-pound
cans.
7 Until these cans are
opened to receive the liquid
egg material, they are kept as
steule containers Each can re
ceives exactly 30 pounds of
product
8 The cans are sealed and
placed 15 to a skid A sample
for bacteria content and total
solids is taken from each skid
load, and these samples are
marked and sent to Weaver’s
laboratory for prompt analysis.
9 Each skidload is ex
posed to blast-freezing, and
then the pioduct is either
stored in a freezer, or shipped
out in a i efngei ated tiuck.
STORE OR SHIP
All of Weaver’s liquid eggs
are sold as frozen liquid, and
most of the product is deliv
ered directly to the customers
Most of the production of li
quid eggs at this plant is for
current needs, and therefore
spends a minimum of time in
storage.
One advantage of the frozen
liquid egg business has been
pointed out as enabling a spec
ulator to buy shell eggs in
gieat quantity when prices aie
down; pioeess them, and re
lease the pioduct to the mar
ket when prices recovei
This would follow much the
same piocedure that was used
foi many years with cold stor
age eggs, and would have the
added advantage of a reduced
late of egg quality deteuora
tion
But, as in the cold stoiage
business, speculation in frozen
eggs would be faced with a
modern egg market that does
n’t have the diastic seasonal
vauations of some years ago
Speculation in the frozen piod
uct would face the additional
pioblera of nanow price fluc
tuations in the fiozen egg mar
ket
• Future Formers of vocoUonsl prizeshowever,
is 115 in the poultiy dww
1 whore 5238 h«s been allocated
land China, Spotted swine, and by the p nrm show Cornmis*
number sion for ca P° ns and P* n *
The second largest numbci three f ema i es 0 f various
So. although storage for spec- For the sixth time in Farm
illation is not a great factor Show history, vocational class
in the fast developing liquid entries will be accepted this
egg market, the elements of year in the tobacco show. Ten
convenience and continually prizes for wrapper tobacco and
climbing labor costs for bak- ten for filler tobacco are o£-
ers and others, favor the fered for a total of $54.
growth of efficient, large-scale
breaking operations, and most ... , .
of the experts agree we’ll be , Treason ,s the only crime
seeing more of these as time oefined in the Constitution of
goes on. (he United States -
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Smoketown, Pa.
SEE ALL 31
A
where bold new ideas pay off for profit-minded farmers
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Lancaster
Wilbur H. Graybill A. L. Herr & Bro,
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Hickory Hill, Pa.
Allen H. Matz
Denver
breeds.
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-ARM EQUIPMENT
A. B. C. Groff, Inc.
Longenecker
Farm Supply
Rheenis
397-3539
New Holland
Chet Long
Akron