Cooker / Conditioner

The cooking process is vital to the pretreatment of some oilseeds. It consists of heating the seed and reducing the moisture content.

The cooking operation is usually carried out in a stacked cooker, a vertical design where the seed moves down through steam-heated trays, each with its own stirrer system mounted on a common vertical shaft. The diameter of the stack and number of trays depends on the capacity required and the seed being processed.

A small quantity of direct steam can be injected at the top trays to heat the seed and improve the rupturing of the oil-bearing cells. After that, the steam coming from the vaporization of the seed moisture is sufficient. The stirrers agitate the material to ensure uniform cooking and provide a means for transferring meal through successive compartments.


  • Simple operation provides flexibility for multiple seed varieties
  • Seed levels and overall residence times are easily adjustable
  • Superior tray and shell design provide for years of trouble-free service


  • The cooker may be either top-fill or bottom-fill design
  • Shell material may be stainless steel for improved corrosion resistance
  • Level control is accomplished by means of simple chutes, mechanical gates or rotary valves
  • Mechanical gates may include actuators and positioners