EQUIPMENT OF AN EGG BREAKING PLANT. 
17 
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CHURN'S. 
Tho churn in which the yolks are broken and mixed with, the whites 
preparatory to freezing is one of the most important pieces of appa- 
ratus in the breaking room. Much money has been spent in build- 
ing different kinds of churns, and the results often have been 
unsatisfactory. At present two types of churns are in use: One 
chills the eggs to nearly freezing during the churning process, and 
the other simply mixes 
the egg. In plants 
with ample refrigera- 
tion for chilling the 
eggs before they are 
broken and for freezing 
the liquid egg promptly 
it is not necessary that 
the eggs be cooled 
during churning. If 
these facilities are not 
at hand, however, it 
is most important that 
the liquid egg be cooled 
thoroughly before 
leaving the breaking 
room. Holding the 
egg in a warm con- 
dition, even for a few 
hours, results in rapid < ^ ^ "- 
multiplication of bac- ^ 
teria. 
Refrigerated chum. — 
The type of refrigera- 
ted churn (Plate 1) 
which is being used 
more and more widely 
is a modified pasteuriz- 
ing machine that may 
be purchased from 
dairy supply houses. 
This machine has a rectangular insulated tank in which is suspended 
a motor-driven paddle consisting of a coil through which brine is cir- 
culated to chill the liquid egg. The yolks of the egg must be broken 
before being put into the tank. This may conveniently be done by 
passing them through a motor-driven, sanitary pump attachment, 
which may be purchased from firms selling dairy supplies. This 
Churr? 
Chum 
Fig. 18. — Churns in position for operation. 
