The complete processing line for soybeans has been designed on the base of non-chemical technology for SOY OIL and SOY MEAL production. It’s easy and effective as you can process up to 20 tons of soybeans per day.
FINAL PRODUCTS:
SOYBEAN OIL
SOY MEAL also known as SOY OIL CAKE (with oil content of 7…8%)
RAW MATERIAL:
soybeans or dehulled soy
The processing line copes with the following processes: soybeans dehulling or decortication, soy grinding, mixing and heating up due to high pressure, high shear and temperature, decreasing of trypsin inhibitor and urease activity, pressing out the oil from the full fat soy
ADVANTAGES:
- it increases the final product cost in comparison with soybeans
- you get a high-quality vegetable oil with NO SOLVENTS
- you get a high-quality soy meal (press cake)
- the level of anti-nutrients is reduced and the final products are safe for livestock diets
- fast payback (8 -10 month)
Technical Characteristics
Principle Of Operation
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Technical Characteristics
Principle Of Operation
Raw material is cleaned and dried to 8-10%. Moisture of raw material is directly related to the output of vegetable oil. Therefore, to achieve the lowest possible oil content in oil cake, dry the soybeans to 8%. Prepared soybeans (with the proper moisture and impurity) are loaded into the operational hopper. From the operational hopper raw material is fed into dehuller – mill where soybeans are divided into crushed kernel and seed coats (husks). This stage is done to increase the protein in the final product. It is optional and it does not affect the operation of the extruder or the press. 20161124 01 Husks are output through the cyclone. Soybean kernels are fed into extruder. The extruder processes kernels (or whole soybeans) with temperature 120-150 ° C and pressure up to 50 atmospheres. The level of urease is decreased 0.1-0.2 pH and harmful microorganisms are neutralized. Conveyer moves full fat soy from extruder into oil press. Conveyer has a steam removal system which provides moisture reduction of full fat soy for approximately 2-3%. It helps to improve oil extraction during the next operation. From conveyer full fat soy moves to oil press. It goes through the pressing cage where mechanical oil extraction happens. Under the pressure oil leaks through the gaps between bars and flows into the tray at the bottom of the press. From the tray oil should flow to a filtration and cleaning system and then to oil storage. Soy cake heated to 95-105 ° C and oil content of 6-8% is discharged from the pressing cage. The next stage is moving soy cake into the cooler. Air goes through the hot oil cake and in 2-3 minutes the oil cake temperature is already of 10 ° C above ambient temperature. This stage is highly important to preserve the quality of the protein. BRONTO provides you with the highest level of support in the project realization. We manufacture the oil processing line in strict accordance with the requirements set by. WHAT IS YOUR BENEFIT? You can buy a complete set of equipment from the same manufacturer You control the quality of the ready product WHY DO WE SUGGEST TO BUY OUR EXTRUSION LINE ? We deliver products in 35 countries of the world We deliver products to 2000 enterprises
We have 40 years of experience in manufacturing extrusion and feed equipment
We make the equipment according to EU norms
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