Sanitizing Eggs

The Problem

Difficulty to find a way to disinfect the Egg shells

The Egg shell is a porous surface that is highly contaminated with bacteria and other pathogens. One of the main issues with Eggs is the difficulty to find a way to disinfect the Egg shells.

Many countries have banned the use of disinfection agents on the eggs because of the fear of having the substances and pathogens penetrate through the shell and into the egg itself

The Solution

Sanitize Eggs without having them contaminated

A revolutionary new system enables to sanitize the Eggs without the fear of having them being contaminated.

The system produces a fine mist of a specially formulated disinfecting substance and delivers it as dry fog into a closed cell structure.

How does it work

The Eggs are passed through this cell on a conveyor belt and within a few seconds are disinfected. The dry fog contains droplets ranging a size of 2-7 microns carrying the disinfectant.

The cloud containing the disinfectant does not swivel and has no turbulence to it, it merely surrounds everything contained within the cell and enters the narrowest of places, mainly through the force of diffusion.

The disinfection mechanism is a precise balance between time and concentration.

As the Eggs travel out of the disinfection chamber, the tiny droplets which form the cloud, evaporate into the air, and the ones on the surface become deactivated by the organic matter.

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Thus, no residual is left on the produce!

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