The vertical cooker conditions the seeds by regulating temperature and humidity.

The main aims of the process are:

• To provide seed plasticity.
• To reduce oil viscosity.
• To bring about coagulation of proteins.
• To sterilize the seeds.
• To decontaminate undesirable components in the seeds.

Vertical Cooker

• The heating medium is water vapor in a pressure range of 6-8 bar. Seeds are heated to 90-110 °C for pressing and 65-72 °C for direct extraction.
• Certified by the EEC (European Economic Community) for elements exposed to pressure.
• Material passage system on each floor, mechanically operated and externally regulated.
• Stainless steel steam exhaust.
• Independent manhole per floor.
• High quality main operation reducer.
• Independent steam injection and condensed steam recollection system per floor.
• Axial bearing housing for vertical axle supporting.
• Specially designed stirrers in each floor.