The Liande Batch Cooker converts animal by-products (viscera, bones, fatty tissues, minced meat, casings) into tallow, oil, and protein meal under controlled temperature and pressure.
The enclosed design minimizes oxidation, while vacuum drying speeds moisture removal for downstream pressing and separation.
The chamber is heated by steam jackets and a steam-driven agitator to raise the temperature above 140 °C. A working pressure of up to 0.5 MPa is then maintained during the sterilization cycle, 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.
Combines high-temperature sterilization and cooking in a sealed chamber for safe and efficient processing.
Vacuum mode accelerates drying and improves downstream pressing efficiency.
Steam jackets and an inflatable rotor shaft maximize heat transfer and processing performance.
Sealed construction and exhaust treatment reduce odor emissions and contamination risks.
Chain coupling transmission ensures stable operation with reduced maintenance requirements.
| 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 |
Common questions about batch cooking, sterilization, and drying.
