• The product reaches approx. 100 ° C in the heated screw conveyors
• An outlet sluice prevents cold air infiltration
• A subsequent cooling screw dries and cools the product and doses it for the subsequent press

The Romberger® - plus points

• Achieving excellent qualities of soy press cake
• Reduction of urease activity to 0.02 (confirmed by independent test reports)
• Reduction of trypsin inhibitor activity to 5.1 (Confirmed by independent test reports)

You can find more information in our information sheet: