Egg Boiling Peeling Marinating Production Line

Eggs are automatically loaded into the production line via an automatic egg transfer system that gently aligns the eggs for boiling. This ensures that the eggs are handled with care to prevent cracking. Workers put the egg trays on the conveyor belt of the egg loader. After the egg trays are in place, the eggs will be sucked onto the conveyor roller by the suction cup of the egg loader, and the empty egg tray can be automatically stacked.

Using the LED light candling system to inspect the eggs. The defective eggs such as broken eggs, foreign eggs, cracked eggs, etc will be taken out.
Through the electronic weighing system, the extra-large and extra-small eggs are removed to ensure the balanced quality of the finished marinated eggs.
Spray with clean water, the eggs rotate during the conveying process, and the eggs will be scrubbed in all directions with the brushes.

The cleaned eggs are evenly arranged on the conveying rod after being divided and conveyed to the centering tank.
Centering and pre-cooking the eggs. The unique centering pre-cooking system uses warm water to slowly heat up, and the eggs keep rotating during the conveying process. After preheating, the yolk is biased to the center position, thereby improving the eccentricity of the yolk, to improve the quality of eggs.
After pre-setting the cooking time and temperature, use the steam and water mixed heating method to cook the pre-cooked eggs.
This machine uses a high-capacity tank to boil large quantities of eggs simultaneously. Precise temperature control ensures eggs are cooked evenly. The boiling time and temperature are adjustable based on the type of egg and the desired firmness.

After boiling, the cooked eggs are lifted to pass through the rapid cooling system to bring them to the optimal temperature for peeling, and loosening the eggshells. This step rapidly cools the eggs to stop further cooking and loosen the shells, making them easier to peel. The circulating cold water ensures that the eggs are quickly brought to the optimal temperature for peeling.

The cooled eggs are lifted to enter the peeling machine for the eggshell cracking and peeling process.
Pre-Cracking System: The cracked egg machine gently cracks the eggshells by applying light pressure to the eggs, ensuring that the eggs are not damaged during the cracking process.
High-Speed Peeling: After cracking, the eggs pass through a peeling machine equipped with water jets and peeling robs to remove the shells efficiently.
Egg Shell Separation System: The eggs are sprayed, rotated, and transported with clean water, and the residual shells on the surface are taken away by water washing.

Eggs Marinating Tanks: Once peeled, the eggs are transferred to marinating tanks where they are soaked in pre-prepared brines or flavoring liquids. Common marinating liquids include soy sauce, vinegar, herbs, spices, and other flavoring agents.
Uniform Flavor Absorption: The Eggs Marinating Tanks are designed to ensure the even distribution of marinating liquids, so all eggs absorb the flavors uniformly. Eggs can be turned evenly during the marinating process to avoid egg accumulation and white spots, with automatic temperature control and an automatic brine replenishment system. Marinating time can vary depending on the recipe and desired taste.

Hot Air Blowing to remove excess moisture in the marinated eggs. The dried marinated eggs can be directly vacuum-packed.
The dried marinated eggs are cooled to a suitable temperature, which is convenient for vacuum packaging.