In this branch the product has to hit an exactly defined behaviour: to float or sink at a given rate, to stay stable in water, to take up a set amount of fat. Amandus Kahl supplies equipment for the whole line: from dosing and mixing, through conditioning and extrusion, to vacuum coating, drying and packing.
The core of the line is extrusion, but what makes the product usable happens in the preparation before it and in the coating after it.
Continuous impeller discharge in the range 10–125 t/h, conveying screws for horizontal and vertical transport of bulk material.
The grinding degree of the raw material is one of the parameters the whole line is designed around. Continuous mixers homogenise the mash with or without additives.
Preparation for extrusion. The mash is pre-cooked according to the starch properties. The main machine is the retention conditioner, with a retention time adjustable between 60 and 180 seconds.
The OEE and NG extruder with a hydraulically adjustable die. This is where it is decided whether the product floats, sinks slowly or sinks, and how high the starch modification is.
Belt dryers bring the moisture down to a level that ensures shelf life. More than 1,000 Kahl belt dryers and coolers are in operation worldwide.
The vacuum coater drives fats and liquid additives into the pellet. ROTOSPRAY applies enzymes, vitamins and flavours by ultra-fine atomising. Cooling and packing follow.
The retention time is continuously adjustable between 60 and 180 seconds, through a special outlet geometry. The required time is set in the recipe or directly on the screen, and correction is possible during operation as well. When the line stops automatically, the conditioner empties itself.
Expansion with simultaneous shaping. Coarse particles stay coarse, contrary to traditional pelleting, with very high starch modification and low energy consumption. Existing expanders are easily upgraded with a crown die.
Unlike conventional extruders, it is fitted with a hydraulically adjustable die that moves in and out, which prevents blockages and makes product and tool changes faster. The barrel housing has double walls for cooling or heating. Operation can start with the die open, without increasing water addition.
The pellet is enriched with fats and liquids under vacuum. The sequence of steps is monitored and set according to the properties of the extrudate, through liquid dosing, vacuum release and coater speed. This optimises the degree of saturation, the formation of fines and the throughput.
Alongside the above we also supply dosing screws, mixers and conditioners, electrical equipment and more.
Values achieved on this equipment. The final parameters depend on the formulation and the animal species.
| Parameter | Value | Note |
|---|---|---|
| Starch modification | 80–90 % | By the amyloglucosidase method |
| Pellet diameter | 2–12 mm | Dust-free pellets |
| Granular form | 0.1–2 mm | For fry and starter feed |
| Water binding capacity | 200–300 % | The pellet shape stays stable when soaked |
| Bulk density | 350–450 g/l | For pet food |
| Fat content | 20–30 % | Up to 30 % for trout and salmon |
| Retention conditioning | 60–180 s | Continuously adjustable |
| Conditioning before the press | 10–60 s at 50–95 °C | Homogenising the mash |
| Dosing | 10–125 t/h | Continuous impeller discharge |
Floating or slowly sinking pellets.
Slowly sinking pellets with a fat content up to 30 %.
Pellets stable against disintegration in water.
Round, oval, flaked or bone-shaped, of uniform dimensions.
Continuous quality control of the finished product is managed by batch traceability software. The system stores more than 1,000 recipes and makes it possible to establish exactly which settings were active at the moment any given sample was produced.
Send us the product type, the required capacity and the formulation, and we will come back with a proposed line within 24 hours.
