Cooker

The cooker machine uses saturated steam as the heat source, and indirectly heats the material through the hollow blade spiral main shaft and the interlayer. The cooker is also equipped with several direct injections to speed up cooking or to deal with those large pieces of raw materials.

The purpose of cooking is to rupture the fat cells in the fish body, coagulate the protein, and fully free the oil and water from the fish body in preparation for the subsequent pressing. Generally, the cooking temperature is 95°-100°C, and the cooking time is 15-20 minutes.