Drying kiln

heat treatmentstoragechamber

The SCHULE kiln is used for heat treatment of cereals, mainly oats. On the one hand the lipolytic enzymes are inactivated which improves the shelf life of the product and on the other hand a nutty aroma is obtained. The respective product enters the kiln via the upstream pre-bin with the subsequent steamer. The steamer causes an increase in temperature and moisture via a direct addition of steam. After the direct addition of steam, the product reaches several shaft-shaped compartments arranged one above the other. Depending on the required capacity and temperature, the kiln can consist of 1-5 heating compartments. Each heating compartment has so-called vapour extraction channels. While the product passes through the kiln, it comes in contact with the so-called heating loops. By indirect steam supply (contact heat) the heating loops increase the temperature, as a result of which the fat-splitting enzymes are inactivated. Furthermore, the increase in temperature has a positive effect on the taste of the product. A specially designed discharge hopper ensures mass flow during product discharge. The integrated stainless steel flow meter serves to regulate the retention time of the product within the kiln. After the hydrothermal treatment, the heated product is cooled down to approx. 10 °C above the respective room temperature by means of a fluidised bed cooler. Advantages of the kiln: • Increase of the product shelf life • Improvement of the taste • 5 sizes • Hygienic operation • by decoupling the heating and cooling compartment • Lower overall height and thus • lower building costs • Improved adjustability of the heating and cooling times