Cooking is the key process that determines fishmeal quality and fish oil recovery rate. Traditional cooking equipment often fails due to imprecise temperature control and uneven heating, resulting in insufficient protein coagulation, incomplete enzyme deactivation, reduced subsequent pressing efficiency, and elevated TVB-N and acid values, which affect the product grade.

CB employs a dual indirect steam heating structure with a jacket and a main shaft. Through continuous turning and uniform heating, we achieve precise control over cooking temperature and time, ensuring full protein coagulation, thorough enzyme deactivation, and effective release of moisture and oil from the tissue. This improves pressing efficiency and product quality at the source, helping clients stably produce high-grade fishmeal with high protein digestibility, low TVB-N, and low acid values, thereby maximizing raw material value.

The precise separation of fish oil, soluble protein, and water in the press liquor directly affects fish oil quality and protein recovery value. Traditional separation processes are prone to causing fish oil entrainment in protein liquid and solids carrying oil, leading to nutrient loss and increased load on subsequent evaporation and drying.

CB uses a cascade separation process combining Decanter and Disc seperator to achieve continuous and precise classification of materials with different densities, efficiently and stably recovering fish oil, stick water, and solid residue. The system is optimized in coordination with subsequent evaporation and drying processes, reducing ineffective treatment loads, improving product yield and quality consistency, and maximizing the comprehensive utilization value of raw materials.

Drying is a key process that determines fishmeal quality and shelf life. High-moisture wet fish material requires high temperature uniformity, local overheating easily causes protein denaturation and nutrient loss, while uneven dehydration may lead to clumping and decreased storage stability, affecting product grade.

CB employs dual indirect steam heating technology with a shell jacket and hollow discs. Through low-speed rotating and continuous conveying, we achieve gentle and uniform dehydration of materials, fundamentally avoiding the destruction of nutrients by local high temperatures. The system can flexibly adapt to different capacity requirements, balancing efficient continuous production with low-energy operation to continuously output high-quality, high-added-value fishmeal products for clients.