The Cooker/Conditioner offers an efficient way to streamline the oilseed cooking process. The cooking process, which involves heating the seed and reducing the moisture content, is vital to the pretreatment of some oilseeds.
The cooking operation is usually carried out in a stacked cooker, a vertical design where the seed moves down through steam-heated trays, each with its own stirrer system mounted on a common vertical shaft. The diameter of the stack and number of trays depends on the capacity required and the seed being processed.
A small quantity of direct steam can be injected at the top trays to heat the seed and improve the rupturing of the oil-bearing cells. After that, the steam coming from the vaporization of the seed moisture is sufficient. The stirrers agitate the material to ensure uniform cooking and provide a means for transferring meal through successive compartments.
Key Features
Flexible and adaptable, the Cooker/Conditioner can efficiently process a variety of products without losing steam.
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