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Process Control for Egg Processors

September 26, 2017
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Egg Processors are faced with a demand for an increasingly high variety of final products and customer needs. Working to create eggs in liquid or powder form, egg yolks or egg whites, sugared or frozen, all to support a mix of both retail and consumer sales. In order to remain competitive, it is necessary to keep costs low, with many egg breakers looking into improving process and quality control as a way to improve yield and profit. Fat and solids content are critical testing points for any egg products and are used to ensure the expected quality of egg products is met and help reduce fat reblending or improve yolk separation, which can greatly reduce costs.

CEM has spent almost 40 years developing process control equipment that has proven to not only reduce analysis time, but to do so while maintaining the accuracy and precision typically found with industry standard methods. This combination allows users of the SMART 6™, ORACLE™, Sprint®, and Phoenix™ technologies to see ROI’s of less than a year in many cases. The newly introduced SMART 6 can provide solids results on any egg product, liquid or powder, in just 2 – 3 minutes. The ORACLE fat analyzer is the first universal rapid fat analysis system, achieving better accuracy in a 30 second test that requires no method development, recalibration, or system maintenance to continue getting the best data in the industry.

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