Bovine and Swine

Between 30% and 40% of live cattle are considered unfit for human consumption. Kontinuer develops processes to reuse this material so as to process it and turn it into a high added value product. The bovine and swine derived co-product usually contains bones, which, in most cases, need initial crushing and final grinding. There is also the presence of moisture and fat, which helps with the cooking process and requires a final cleaning system of solids. Our solutions are suitable to your reality and depend on production size.

Batch System

Cooking system performed by discontinuous loads in a Batch Digester. Temperatures fluctuate between 463ºC and 135ºC, depending on the raw material. It is the most widely system used in small productions, or when it is necessary to separate the raw material to obtain different final product qualities.

Continuous System

Cooking system performed continuously, controlled by the inlet and outlet temperature. A Continuous Digester of the Equacooker or Disc type is used and temperatures fluctuate between 115°C and 135°C. Recommended for large productions with a single final product. Steam and energy consumption are optimized and the final product features improved palatability.

Low Temperature System

In this system, the solid is separated from the liquid from a prior coagulation of proteins. Later, vacuum evaporators and disc dryers are used to remove moisture. It is the most recommended system for large productions where the raw material contains a high moisture content. The quality of the final product improves and steam consumption is lower.

Dual Channel System

It is a combination of the Continuous System with the Low Temperature System. The protein is coagulated and, subsequently, the product is processed as in the Continuous System. It is possible to obtain a final product with the quality of the Continuous System, but with less steam consumption. It is also recommended when it is necessary to increase production in an already existing line.

Slurry System

The raw material is cooked at a low temperature in a vacuum evaporator that uses boiler steam as a source of energy. Afterwards, the fat is separated in a decanter and the material is pressed. The process is ideal to obtain a high-quality product with low steam consumption since the water vaporizes at low temperatures.

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