Steam Cooker for Fish Meal & Insect Protein Lines
Continuous indirect steam-jacketed cookers with heated central rotor coils, ensuring uniform protein coagulation and cellular oil release at low specific steam consumption.
Heat Source: Saturated steam (0.4 – 0.6 MPa)
Cooking Temp: 95°C – 100°C
Retention Time: 15 – 20 minutes