Kiln The oats are stabilised with a kiln and the taste is improved. Without stabilisation, the hulled oats will not have a sufficiently long storage capability due to oxidation processes of the fats. For this, the following three steps are applied one after the other: 1. In the steamer, the oats are heated by direct steam addition, with simultaneous moisture increase. 2. Via heated contact surfaces (indirect steam addition) in the individual heating compartments, the temperature is maintained or partly increased during the entire retention time, so that an inactivation of the lipolytic enzymes takes place. Between the individual heating compartments there is an air inlet and an exhaust duct for the suction of vapours. 3. Finally, the product is cooled with a cooling unit. A kiln can consist of various heating compartments. This is determined according to the product and capacity.

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