Food Engineering

Egg yolk pasteurizer

May 2, 2005




Terlet's complete egg pasteurization system uses the Terlotherm scraped surface heat exchanger to pasteurize egg yolks up to 8% salt, egg whites or whole eggs. Standard design capacities range from 3,000 to 4,500 lbs. The systems can include a skid design, along with tanks, pumps, multiple-holding tube section, valves, PLC control, piping and CIP cleaning options.

Terlet;
856-317-9960;
www.terlotherm.com