ABSTRACT
The moisture content of the feed ingredients greatly affects the operation of extrusion equipment and the finished product characteristics. Several manufacturers supply cooking extrusion equipment which differs in mechanical features and operating characteristics. The Bonnot Co. has a long history in the extrusion field where they started by building extruders for clay products. In addition to extruders, Sprout-Waldron supplies a number of other important components for extrusion systems. The Wenger Manufacturing Co. is the largest manufacturer of cooking extruder equipment in the world. The use of plastics extruders for the cooking and texturizing of food products has also occurred. Collet extruders represent a special class of cooking extruders, designed to cook and expand low moisture degerminated corn or other cereal grits into pieces called collets. The compact Dorsey-McComb extruder consists of a feed hopper, cutter, and control panel on a single machine. The Brady Extruder, Models 206 and 2106, is manufactured by the Koehring Farm Division.
