In a grading station, eggs are received, candled, weighed and packed into containers with the applicable grade name in an inspected, sanitary environment.
Eggs are received and held in a sanitary, refrigerated holding area which is separate from the area where the eggs are graded.[read more=”Read more” less=”Read less”]
Eggs pass over a bright candling light by means of a conveyor that transports and, at the same time, rolls the eggs. The light makes the internal contents of the egg visible allowing a determination of internal defects to be made (i.e. blood spots, meat spots, rot, poor quality yolk, air cell size, etc). By rolling the eggs as they pass over the candling light, the entire outer surface of the egg can be seen by the grader.
The light makes cracks in the shell visible (some cracks are very difficult to see until candled) and also allows dirt, stains, or excessively rough shelled eggs to be seen. By this process, the Candler can determine whether each egg meets the grade requirements for grade AA and A. Defective eggs, leaking eggs and rejects are removed by the Candler and the eggs that meet AA grade requirements proceed to the scales to be weighed.[/read]