EQUIPMENT OF AN EGG-BREAKING PLANT. 
11 
are -g- inch deep by A 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 arid 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 chip 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 J-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 | inch wide, with outside row of holes ^ 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 yq 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£&4/a4r/A/G S£P4/?/)T/A/G 
Fig. 10. — Diagram showing position of cups on breaking tray. 
