Disc Cooker
The Haarslev Disc Cooker provides continuous, indirect cooking for animal and poultry by-products with a relatively high fat content. A rotor with multiple steam-heated discs on a central shaft applies indirect heat over a very large area in a compact design. Steam and raw material move in counterflow for high thermal efficiency. Designed for steam pressures up to 10 bar, it handles coarse inputs with fluctuating wet/dry content. A variable-speed discharge screw, adjusted independently of the cooker, gives maximum flexibility ahead of fat separation.
Main uses
- 01
Continuous meat rendering lines
- 02
Continuous poultry rendering lines
- 03
High-fat animal by-products
- 04
Coarse inputs with variable wet/dry content
Built for
performance
- 01Multiple steam-heated discs on a rotating central shaft apply indirect heat over a very large area, maximising heat transfer in a compact design.
- 02Counterflow of steam and raw material ensures high thermal efficiency, while evaporated water vapour is removed quickly and effectively.
- 03Designed for steam pressures up to 10 bar, making it the preferred choice for coarser inputs with a relatively high fat content.
- 04Additional tallow can be added when needed to improve cooking efficiency, preparing the material for downstream fat separation and tallow polishing.
- 05Cooked material is discharged at the bottom by a variable-speed screw that can be adjusted independently of the cooker, giving maximum flexibility.
Stable cooking conditions
CORE-DDRY predicts cooking behaviour and adjusts steam, rotation and load level to keep cooking conditions stable. It reduces process fluctuations, improves energy efficiency and delivers more consistent output, even when raw material varies.
