The Liande Batch Cooker converts animal by-products (viscera, bones, fatty tissues, minced meat, casings) into edible tallow and meal under controlled temperature and pressure.
The enclosed design minimizes oxidation; vacuum drying speeds moisture removal for downstream pressing & separation.
The chamber is heated by steam jackets and a steam-driven agitator to raise the temperature above 140 °C. A working pressure of 0.5 MPa is then maintained for at least 4 hours, ensuring effective sterilization and the breakdown of keratin molecules.
After sterilization, the system switches to vacuum mode, accelerating moisture removal before discharge into a buffer bin.
The processed material is then pressed to separate tallow from meat-and-bone meal, ensuring maximum fat recovery and stable product quality.
Fully sealed construction with advanced sealing materials for wear resistance, heat resistance, and chemical protection.
Chain coupling transmission ensures smooth operation, vibration absorption, and long service life.
Inflatable rotor shaft increases heat transfer between material and heating surface, significantly boosting productivity.
Multi-stage exhaust gas treatment ensures compliance with strict emission standards.
Wear-resistant seals, accessible drive, and optional CIP system.
| Batch Cooker | |
|---|---|
| Model |
|
| Max Temperature | Up to 140°C |
| Max Pressure | 0.5 MPa |
| Process Duration | ≥4 hours |
| Operation | Pressure cooking / Vacuum drying |
| Heating Medium | Steam |
| Drive | Chain coupling / reducer |
| Controls | Temperature/pressure/level interlocks |
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