Abstract: An improved egg washing, breaking and separating system is constructed of two side-by-side washers feeding a corresponding pair of candlers. From the candlers, a respective pair of conveyor transition ramps lead to corresponding ones of a pair of stacked upper and lower egg breaker/separator units. Each egg breaker/separator unit includes an endless chain of a plurality of individual egg cracker/separator cup assemblies with the upper chain independently driven about a four sided frame, preferably in opposition to the lower chain. Eggs are shuttled into the cup assemblies from each of the conveyor transition ramps. The chains of cracker/separator cup assemblies ride via slides operating within tracks extending about the frame. Each washer allows rows of eggs to advance along an egg conveyor which travels beneath a plurality of endless chains of brushes as well as a cleaning water distribution manifold.

Abstract: A surfacing machine for discrete objects includes a generally cylindrical drum with first and second ends, a longitudinal axis extending between the drum ends and a generally cylindrical, coaxial inner bore extending between and open at the ends. The drum bore has a surface defined by an abrasive material. A screw auger has first and second ends and is coaxially mounted within the drum bore. A drive system is drivingly connected to the drum and the screw auger and is adapted for counterrotating them. A noise and dust control system partially encloses the surfacing machine and a feed system feeds discrete objects to it.

Abstract: A mechanism for separating the yolk and albumen contents of eggs comprises a frame mounting a yolk cup assembly for receiving the yolk and albumen contents of a cracked egg and an albumen pan positioned below the yolk cup assembly for receiving the albumen egg contents therefrom. The yolk cup assembly includes a funnel ring with a downwardly-converging, tapered side wall and upper and lower openings. A retaining bowl is mounted on the funnel ring side wall and forms a receptacle therewith. The retaining bowl is partly spaced from the yolk cup assembly side wall to provide an opening therebetween through which albumen can flow into the albumen pan.

Abstract: A device for recovering albumen from an egg processing machine includes a vacuum system with a motor-driven pump and a container system with a primary container connected to the pump. A pickup system includes eggshell and yolk cup pickup assemblies for recovering albumen drippings or stringers from the eggshells and the yolk cups of the egg breaking and separating units. The pickup assemblies are connected to the primary container, in which a partial vacuum is drawn to retain the recovered albumen. The pump motor is on an electric timer which periodically interrupts the vacuum pump operation to allow accumulated albumen to drain from the primary container.

Abstract: An apparatus for collecting albumen drippings or stringers from conveyor-mounted egg breaking and separating units. The apparatus includes a collection container with an exhaust opening connected to a vacuum pump, an albumen discharge opening and an albumen and air intake opening. A vacuum pickup head includes an opening positioned in the travel path of the egg breaking and separating units. The albumen drippings or stringers are drawn through the pickup head inlet opening and into the collection container. An exhaust valve assembly in the collection container closes the exhaust opening when the albumen reaches a predetermined full level, which releases the partial vacuum for discharging the albumen contents.

Abstract: A method of freeze treating mayonnaise and mayonnaise-containing products, such as egg, chicken, or ham salad, in which the frozen product may be satisfactorily stored and upon thawing maintains the physical and chemical characteristics of its pre-frozen state, which method comprises immersing mayonnaise or a mayonnaise-containing product in an inert liquid which is maintained at a temperature of between approximately -50.degree.F. and 0.degree.F., maintaining the product therein until completely frozen and removing the product and storing it at temperatures of between approximately -50.degree.F. and 0.degree.F.

Abstract: A method of freeze treating a cooked egg product which does not result in substantial changes in the physical or chemical characteristics of the later thawed product, which method comprises immersing and retaining the cooked egg product in a bath of a liquid freezing medium for a relatively short predetermined period while the freezing medium is held at a temperature within the range of approximately 0.degree.F to approximately -325.degree.F.

Abstract: A machine for grading eggs according to their weight and delivering the eggs to a series of packing machines for packaging in cartons, or the like, which is characterized by an elongate main support frame on which there is mounted a pocketed single line traveling conveyor, a means at one end of the main frame for delivering successive rows of eggs to strain gauge weighing devices from which the eggs are transferred to the pockets of the single line conveyor for travel to a series of discharge areas spaced along the main frame where the eggs are discharged onto feeding means for packing machines which are mounted at said discharge areas. The weighing devices are electrically connected to a memory device which triggers mechanism for effecting the discharge of each egg at the proper discharge area according to the weight as determined by the weighing device to which the egg has been initially delivered.