Ioannina, Greece June 2007.
This month, Ovo Fresco expanded their egg processing capabilities with the latest pasteurization
technology with the most advanced heat exchanger system with hydraulic closer and special
ultra-safe regeneration section; holding tubes with thermal insulation designed to maximize
the effect of pasteurization for maximum shelf life; and the latest PLC controls and control
logic platform with a color touch-screen HMI.
The pasteurizer also incorporates the Diamond Shock homogenizer. The Diamond Shock technology
induces cavitation in the liquid egg products, producing intense, microscopic Shockwaves.
These intense shockwaves produce three different effects within the liquid product:
1) energy transfer from mechanical means to thermal energy, instantly heating the egg products;
2) perfect homogenization at the microscopic level without damaging product functionality; and
3) disruption of the bacterial cell wall, increasing pasteurization efficiency and product shelf life.
The Diamond Shock allows continuous operation of the pasteurizer at temperatures above 68ºC
(154ºF) for 10 or more hours without the need for cleaning. The plant also incorporates a filtration
and cooling system and a smart arrangement of storage tanks with an independent blending system,
providing an easy and efficient way to produce a wide range of egg products with minimum
change-over time. The plant uses a central CIP system designed to efficiently clean the processing
lines and tanks with reduced water and chemical usage.