It is a thermal process that consists in protein coagulation and the liquefaction of the raw material’s fat. It is a step towards preparing the raw material for subsequent pressing, which will result in the separation of liquids and solids in low temperature processes. Pre-cookers usually feature direct steam as a source of thermal energy, with maximum temperatures of 95°C. Kontinuer has developed two types of pre-cookers: one with a heated helical shaft and another with a shaft formed by heated discs. Equipment choice depends on the production and the type of product to be processed.

Applicable to the processes:
Bovine and Swine


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