© Closed join-stock company “MakarOVO”
З08004, Ukraine, Kyiv Oblast, Makariv Raion,
Kalynivka village, Kyivska street, 43
Tel/Fax: +38 (04578) 3-38-95
The control at all production phases:
1. The source of raw materials;
1. The raw materials warehouse: area of more than 500 square meters, containing up to 9 million eggs.
2. The laboratory conducts tests and analyses of arriving raw materials on their conformation to the requirements of State Standard 27583-88 “Chicken food eggs”.
3. The sanitary zone: guarantees a complete control of health and hygiene of the staff having an access to an industrial area
2. Prepared products:
1. The laboratory of quality of the prepared products: ensures a complete control of physical, chemical and microbiological parameters.
2. Each consignment of prepared products:
1. In line with requirements of proper State Standards;
2. Is accompanied by the Declaration of quality of the manufacturer and;
3. Has the relevant sanitary-hygienic certificate
4. On request of the customer: a complete package of veterinary, sanitary and hygienic certificates and passports of quality of raw material can be provided.
Production processes consist of a few stages:
1. Loading and washing (Loading of Sanovo Opty Loader SL 275/2, the accumulate table Sanovo SAT 8-2002, 8 rows of serve of eggs with anti-breaking technology, machine for washing egg Sanovo SW 225/8-29);
2. Breaking and separation (Sanovo Opti Breaker 8-rows eggs-breaking separation machine);
3. Pasteurization (The pasteurizer of lamellar type SANOMIDI 6000);
4. Liquid products spread in packing from 2 to 20 liters (Sanovo Mini Bag Filler), also there is possibility of filling containers of industrial type from 200 to 1000 liters (Sanovo Containers Filling Plant);
5. For production of dry products the nebulize drying method is used (Sanovo Gentle Air Spray Dryer SANOX SGA 150/6);
6. Powder packing in boxes or bags from 20 to 25 kilograms (Sanovo SSPF 600).
Use of modern technology for the production of eggs products will guarantee high quality products at the most delicate technological settings; maximizes the product’s nutritional values, which determines the consumer and functional properties of the product.