After fat is separated from the cooked raw material, it is necessary to leave the product with a minimum percentage of solids. The objective is to prevent it from acidifying and to ensure the standards demanded by the market. The choice of equipment depends on the level of cleanliness required. The solutions include intermediate thermally heated tanks with agitation, and helical pumps that control feeding flow. The main equipment used in cleaning fat, depending on final solid content requirements, are rotating drums for prior separation. The horizontal decanter separates using centrifugal force and leaves a solid content between 1% and 2% in the fat. Whereas vertical centrifuges, with high rotation, leave a solid content in the fat of less than 0.5%.