Tailored industrial solutions for your egg-based products
Whether served as side dishes, like mini gratins, vegetable patties, omelets or as individual bites, savory egg-based products are appreciated by consumers for their convenience. However, these products require true expertise to produce on an industrial scale.
Delicate by nature, egg-based products often feature inclusions, such as meats, cheeses, and vegetables. They’re also made on various supports. This means these products need a highly controlled process to preserve their integrity, texture, and organoleptic qualities. Even the slightest variation can affect their structure or final appearance.
At the same time, manufacturers must navigate a constantly evolving market, where the diversification of recipes and formats demands continuous adaptation of baking supports. This dynamic requires flexible equipment capable of keeping pace with innovation without compromising productivity.
Pan-line solutions offer manufacturers a stable and flexible process, ensuring consistent, high-quality products while addressing key challenges in industrial performance and sustainability.
Product quality: precise baking and smooth handling
The industrial scale baking of egg-based products, such as spanish omelets or mini gratins, is an essential stage in the production process. It must be accurate and perfectly controlled to achieve the desired organoleptic characteristics, including:
Homogeneous coagulation of the binding agent
Thorough baking of inclusions
Consistent coloration
Uniform texture, even for complex recipes
Thanks to its compact, independent heating zones (<25 m²/269 ft²), the M-DAN oven provides precise baking curve adjustments. Each zone can combine three heat transfer modes (convection and/or radiation), with accurate control over heating intensity and hygrometry. Energy input from the top and bottom of the product is also handled independently to achieve the expected result.
Beyond baking, these delicate products require perfectly stable, shock-free handling. Pan-based conveying provides an effective solution. By keeping the product on the same pan from depositing to freezing, this system eliminates transfers between pieces of equipment, limits handling, and preserves product integrity. It also reduces vibrations and deformation risks associated with direct belt conveying.
When installed in proofers, coolers, or freezers, the M-UB vertical mechanization system ensures smooth transfer from the ascending stack to the descending stack through a shock-free rotational movement. This preserves product integrity throughout the process.
An integrated washer on the line provides controlled, systematic pan cleaning to reduce the risk of cross-contamination. MECATHERM equipment is also stainless steel, which is suitable for high-pressure cleaning with fully removable panels. This design facilitates daily sanitation and meets the highest hygiene and food safety requirements, perfect for manufacturers that need to meet the most demanding hygienic standards.
Industrial performance: flexibility and optimized production
To support recipe diversity and the pace of innovation, equipment must be highly flexible. The M-DAN oven stands out thanks to its rapid thermal reactivity:
+100°C/ 210°F in 20 minutes
–100°C/ 210°F in 30 minutes
This capability is enhanced by continuous, in masked time cleaning of the trays, which significantly reduces changeover times and ensures precise baking for every recipe, without slowing down production.
The MUB vertical mechanization system also offers strong flexibility through its by-passable modules, which allow process times to be adjusted while maintaining consistent throughput.
The latest MECATHERM equipment can even be connected to the MyMecatherm digital platform. This system provides real-time monitoring of line and equipment performance. The platform also provides visual alerts to help operators anticipate and plan predictive maintenance with confidence and ultimately maximize uptime.
In addition, the ControlHub offers reinforced support. MECATHERM teams perform remote monitoring for greater responsiveness and continuous oversight. This collaboration facilitates faster, better coordinated decisions for enhanced operational efficiency.
Transitioning from a semiautomatic process to a fully automatic line ensures consistent process times and stable production. Automated pan handling, which is compatible with all types of supports (flat trays, indented trays, molds, etc.), further boosts efficiency.
Sustainable solutions: reducing carbon footprint and product losses
The design of MECATHERM’s equipment fully accounts for today’s environmental challenges. The M-DAN oven optimizes energy consumption through its built-in energy management system and can also be powered by a green energy source since it is compatible with electric heating.
For manufacturers, reducing product losses and waste is a key priority to boost performance and support sustainability goals. The MDAN oven’s ability to quickly adapt to load variations helps limit flash-heat effects, thereby reducing product losses.
The ABI EYE-Q quality control system, which combines vision technology with artificial intelligence, enables early detection of quality deviations and rapid process correction to further reduce scrap and waste.
For semi industrial producers using tray racks, automated line solutions reduce physical strain, eliminate manual cart handling, and improve working conditions, all while enhancing operational safety and preserving flexibility.
For manufacturers faced with the complexity of baked egg-based products and a rapidly evolving market, lines and equipment need to ensure consistent quality and sustainable production. MECATHERM’s industrial solutions deliver a comprehensive answer to meet these challenges.
