Our bakery has purchased a conveyor egg sprayer machine. I am currently trying to finalize an SOP for this piece of equipment. Eggs, cannot be stored at room temperature for longer than 2 hours or they need to be discarded.
The egg sprayer is turned on and will be used throughout all of our shifts . For the egg sprayer we use pasteurized liquid eggs. When in use the liquid eggs are being cycled through the machine, so the mixture is in motion. More liquid eggs are being used to refill the tank as the eggs are used up on product. Since the eggs are in motion and not simply pooled ( still), how long can we go between cleanings? after 2 hours, 4 hours, after each 8 hour shift?
Does anyone use an conveyor egg sprayer? How often is this cleaned
Thanks for your time.