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For “High Protein” meal production with imported beans.
As in the Hot Dehulling System the beans entering the Crown Warm Dehulling process should be properly cleaned to remove sticks, pods, and trash.  After cleaning, the beans enter the Crown Whole Bean Aspirator to remove loose hulls and field dust.  The beans then enter the Crown Vertical Seed Conditioner ‘VSC’ to condition the beans by a slow heating process raising the temperature of the bean.  As the bean temperature rises, the moisture of the bean migrates to the surface allowing the patented Crown Aspiration System to remove the moisture, drying the beans and softening the hulls.  After the VSC the beans go directly to the Crown Hulloosenator®, which uses a steel corrugated roll to split the beans in half and a rubber coated roll to “scuff” the bean, separating the hulls from the meats along with minimizing the amount of fines.  The half beans and loose hulls then enter the Crown Cascade Dryer ‘CCD’.  In the CCD, the half beans and hulls cascade downward releasing even more hulls.  Re-circulated countercurrent heated air will lift the hulls separating the two products.  After the CCD, the meats enter a double stand Cracker where the meats are sized for flaking.  The sized meats and loose hulls enter theCrown Cascade Cooler ‘CCC’.  As in the CCD, the meats cascade downward, releasing the last remaining hulls.  The heavier meats fall out the bottom of the CCC as the lighter material is lifted with the countercurrent airflow.  In the CCC, fresh air is introduced to cool the meats for proper extraction temperatures.  The product lifted in the CCD and CCC is a combination of hulls and small meats that are separated in the Crown Secondary System.  A two deck Hull Screener is used to size the material in three cuts, hulls sent to hull processing, meats sent to flakers, and the middle cut, a combination of small meats and hulls.  The middle cut is sent to a Crown Secondary Aspirator where the final fiber and hull fat separation is controlled.
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