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    Cooking

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    The cooking of  pork, bovine and poultry viscera is carried out in continuous model digesters or standard model (Batch), where the product with the addition of fat is heated inside the equipment using indirect steam, separating the water from the product, until it reaches the ideal temperature and consistency.

    Applicable for:

    Poultry, fish, cattle and pigs.

    Related equipment

    Continuous Cooker

    Standard Batch Cooker