The cooking of pork, bovine and poultry viscera is carried out in continuous model digesters or standard model (Batch), where the product with the addition of fat is heated inside the equipment using indirect steam, separating the water from the product, until it reaches the ideal temperature and consistency.
DheyTécnica’s Continuous Cooker presents greater efficiency in cooking meat residues, with a large evaporation capacity and standardization of the final product in a reduced physical space. It helps...
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DheyTécnica's Batch Cookers are built with a traditional design and carry out processes of cooking/dehydration, sterilization, hydrolysis and drying of by-products of animal origin such as raw materials,...
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