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Industrial-Grade Animal Fat Primary Rendering

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Food-Grade Animal Fat Primary Rendering

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Batch Cooker

Home Drying & Melting Equipment Batch Cooker

Pressure cooking and vacuum drying for sterilization, fat extraction, and safe processing. Typical operation reaches 140 °C and 0.5 MPa, fully enclosed to minimize oxidation, contamination, and odor emissions.

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Overview

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.

Working Principle

  • Heating and Sterilization

    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.

  • Vacuum Drying

    After sterilization, the system switches to vacuum mode, accelerating moisture removal before discharge into a buffer bin.

  • Separation

    The processed material is then pressed to separate tallow from meat-and-bone meal, ensuring maximum fat recovery and stable product quality.

Key Benefits

  • Hygienic, corrosion-resistant design

    Fully sealed construction with advanced sealing materials for wear resistance, heat resistance, and chemical protection.

  • Stable drivetrain

    Chain coupling transmission ensures smooth operation, vibration absorption, and long service life.

  • High thermal efficiency

    Inflatable rotor shaft increases heat transfer between material and heating surface, significantly boosting productivity.

  • Safe and sustainable

    Multi-stage exhaust gas treatment ensures compliance with strict emission standards.

  • Easy maintenance

    Wear-resistant seals, accessible drive, and optional CIP system.

Specifications

Batch Cooker
Model
Batch Cooker
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

Applications

  • Meat and poultry by-products (fat, bones, offal, minced meat, casings)
  • Hydrolysis and sterilization of wet feathers
  • Pre-treatment before fat pressing and meal separation

FAQs

Got questions about our cooker? We've got you covered.

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What temperature and pressure does the cooker typically run at?
Up to 140 °C and 0.5 MPa, with a sterilization holding time of at least 4 hours.
Can it handle feathers or high-moisture materials?
Yes. It uses pressure cooking for hydrolysis and sterilization, followed by vacuum drying.
What is the typical batch capacity?
Commonly 1–3 tons per batch. We tailor heating area, drive, and chamber size to your needs.
How are gases treated during operation?
All exhaust passes through a multi-stage treatment system to ensure safe emissions.
What's the maintenance requirement?
The cooker uses wear-resistant seals, a stable chain drive, and optional CIP. Recommended service intervals are provided with each installation.

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