EQUIPMENT OP AN EGG-BBEAKING PLANT. 



11 



are f inch deep by 3^ inch wide. The knife must be easily removable 

 from the slots and at the same time rest firmly; otherwise the bowl of 

 the separator for whites and yolks will not rest in a level position when 

 sliding on the breaking knife. The separator ordinarily used is pat- 

 ented and can be purchased on the market. 



To keep the bottom of the breaking cups from coming in contact 

 with the drip from the eggs, the cups are held on an open support. 

 The following are some of the types of supports used: 



1. Galvanized-iron wire cloth of ^-inch mesh, with' edges turned 

 neatly over galvanized-iron wire 0.1144 inch in diameter. This rack 

 is supported at the corners of the tray by posts of solder or metal 

 (fig. 9). To keep the cups from slipping,, the rack should rest f inch 

 below the top of the tray. This rack is easily made, but is not as 

 easy to clean as Types 2 and 3. Nor does it carry off the drip as 

 effectively as Type 3. 



2. Monel metal 0.0201 inch thick or tinned copper plate 0.0188 

 inch thick, perforated with holes f inch in diameter, separated by a 

 wall I inch wide, with outside row of holes J inch from the edge 

 (fig. 9). This is supported upon posts at the corner of the tray just. 

 like the wire rack already described. The drip does not drain from 

 this support as well as from Type 2. It is easily cleaned. 



3. An aluminum rack consisting of parallel rods \ inch in diam- 

 eter, riveted \ inch apart to flat end pieces \ inch wide by -^g- inch 

 thick. This rack, made to fit loosely in the tray, rests like the 

 others on supports in the corners of the tray. This support is very 

 satisfactory, because it keeps the bottom of the cups free from drip 

 and is easy to clean. 



Other efficient devices for supporting the cups above the bottom 

 of the tray have been developed by individual firms. As some of 

 these are patented 

 and others are not 

 easily made with the 

 ordinary machinery, 

 they will not be de- 

 scribed here. 



The position of the 

 cups on the tray is 

 shown in figure 10. If 

 desired, the standards 

 may be placed 2\ 

 inches from the cor- 

 ners of the tray, in which case the two grading cups are placed on the 

 right-hand side of the knife, whether separating white and yolk or 

 not. The cup, emptied with the left hand, is removed from the 

 tray by pulling under the knife. 



A/Or \S£04/Q4r/A/G SSP4/&1T/A/G 



Fig. 10. — Diagram showing position of cups on breaking tray. 



