Automated systems for cleaning eggs on a large scale are essential for modern poultry operations. These systems ensure hygiene and food safety by removing contaminants like dirt, feathers, and fecal matter before eggs reach consumers. A typical system uses a combination of water sprays, brushes, and detergents, followed by a drying process. Specialized models might incorporate features like UV sanitization or crack detection.
High-volume egg production relies on efficient cleaning processes to maintain product quality and meet regulatory standards. Washing removes potential pathogens, extending shelf life and reducing the risk of foodborne illnesses. This technology evolved from manual cleaning practices, becoming increasingly automated in the 20th century to meet the demands of growing populations and industrialized agriculture. This automation drastically increased throughput and improved hygiene standards in the egg industry.
