By using radiofrequency technology, the egg product reaches a longer shelf life, while preserving the quality, as well as reducing the frequency of washing cycles which saves money, energy and water. But this is not the only advantage:

•  Longer shelf life of egg products (up to over 60 days) because the bacterial load is dramatically reduced

•  Higher egg product quality
  - Excellent organoleptic and functional performance due to the gentle radiofrequency treatment
  - Elimination of preservatives
• New important savings
  - A longer shelf life means fewer deliveries, reducing production cost
  - Radiofrequency technology allows for extended pasteurizing runs and therefore less cleaning cycles and therefore less water consumption resulting in lower production costs, generating major savings over time
• Greater environmental protection
  - Saves water
  - Dramatically reduces the use of environmentally-harmful chemicals
  - Saves energy