FH Schule - Model LK D -Kiln

Both raw oats and oat kernels can be treated using the Schule kiln. Through direct addition of steam between the prebin and the kiln, heat and moisture are introduced into the product before it enters the kiln. As it passes through the kiln, it comes into contact with the so-called heating loops in compartments arranged on top of each other. Depending on the required capacity and temperature, the kiln may consist of 1 - 7 heating compartments. To improve the shelf life, the fat-splitting enzymes are inactivated by indirect steam addition (contact heat). The increase in temperature also has a positive effect on the taste of the product. A specially designed outlet funnel with flow meter regulates the retention time of the product in the kiln and ensures mass flow during product discharge. After hydrothermal treatment in the kiln, the heated product is cooled in a fluidised bed cooler to approx. 10°C above the respective room temperature.