Meat Rendering & Nutrient Control

Edible Fats from Meat and Poultry

Modern methods in “wet rendering” are dependent upon the full range of centrifugal technology. The vertical disc separators and decanters form the backbone of every modern fat rendering plant. The meat rendering industry has become one of the central industries served by Hutchison-Hayes manufacturing and repair services.

Decanting Centrifuges

Raw fats coming out of the melt tank are gently introduced to a Hutchison-Hayes model decanter for a two-phase separation of the solids from the liquid. Our decanter can be fine tuned manually, electronically, or hydraulically to fulfill specific parameters to suit each end product and achieve optimum quality in every case. Born in the oil field, the Hutchison-Hayes range of decanters are renowned as heavy-duty, small profile, heavily wear resistant, machines.

Vertical Disc Separators

Once the decanter has split the solids from the liquid, the liquid effluent is sent to vertical disc separators for further separation of the heavy and light liquid phases. Typical examples in the rendering application are stick-water separation, DAF skimmings out of wastewater, Primary and secondary polishing of tallow (edible and inedible), and blood plasma separation.

New FDA regulations regarding the use of tallow derived from cattle material prohibited in animal feed (CMPAF) has become dependent of the use of high G-force centrifuge technology. To get below the mandated .015% insoluble impurities, end-users utilize a single phase disc separator like our SEA-1200.

The following product descriptions are available in PDF format for download:

Oil Separation and Fish Meal

Various processes are known for the manufacture of fish meal and fish oil. Those more or less complex processes, which treat various types of oil-yielding fish such as sardines, anchovies and herrings depending on the countries, generally consist in the cooking the raw materials and then in transferring the cooked product into a decanter in order to remove the water, then the water is treated in order to recover oils using a disc separator. The solid materials are dried and constitute fish meal used, for example, in animal feed.

Bone Removal

The fish mixture is prepared by removing its head and viscera possibly using the fish waste. Then the fish is clean by separating the bones and the skin. This mixture is then decanted into a liquid and solid phase.

The liquid phase is then treated to separate the fish oil, and the solid phase is treated to make fish meal.

Surimi

Protein losses from washing and dewatering are kept to a minimum with Hutchison Hayes decanters specially designed and optimized for surimi processing. The combination of the optimal decanter configuration and process control allows seafood processors to recover 70% of the incoming mince into high-quality surimi. The surimi produced is of highly consistent quality compared with conventional processing, which produces two or three different grades.

The following product descriptions are available in PDF format for download:

Hot and Cold Milk / Pasteurization

Separators have been used in the production of milk for more than a century. As milk varieties expand, the need for more sophisticated separators also has grown, with processors separating and reintroducing milk fat for different fat-based product types. During the separation process, a separator’s motor –driven centrifuge rapidly spins raw milk in order to remove heavier milk solids from the rest of the fluid and to separates the cream from the skim milk.

For fluid milk, milk fat can be gradually added back in at various levels to make whole milk, 2%, 1%, and other such varieties. Separators are also used in the cheese production for whey, a byproduct of the cheese making process. Cheese fines can be removed from whey through a centrifuge clarifier, with additional fat removed in a whey separator.

Plants that manufacture dairy-based powders also utilize separators, to take out milk proteins during drying process. Lactose, whey protein, casein and butter oil can all be recovered through the use of separation technology. On the quality and food-safety side separators have been used for clarification purposes to help bacteria. Separator sizes and types vary. While the basic engineering of a separator hasn’t varied much in the past few decades, some separators are larger today to accommodate growing capacity demands- up to 150,000 pounds an hour- while several are built with automatic software-based control system.

Separators are available as mostly as non-heretic centrifuges, which feature a natural setting action during the spinning process, and in some cases, as disc stack centrifuge. Separators are powered by motors that range in speed, while some separators include internal pumps for liquid removal. Separators can also be adjusted for either hot-milk or cold-milk processing. During hot milk separation, with temperatures ranging form 120 to 145 degrees F, a separator is used to separate the globular milk fat from the skim milk or serum, with the outgoing common but can be done with cold milk separators, which tend to have special design features and lower capacities than hot milk or warm milk models. Also the cream separator can be connected to a standard HTST pasteurizer in the regeneration section.

Wine/Beer/Coffee/Juices

Conventional centrifuges are the types most commonly used in many applications- these are “open style” non-hermetic centrifuges and may have internal pumps for liquid removal or may discharge by gravity to atmosphere. Some common beverage applications include fruit juice, pulp reduction orange juice, wine, beer, coffee clarification.

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