Conditioner
Pelleting
Prepares the meal with steam for heat and moisture – the basis for a stable pellet pressed with less energy.
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Pelleting – flour becomes
a pellet that holds together.Conditioner, pellet press, cooler and crumbler – matched to each other so throughput and pellet quality fit together.
About Pelleting
Pelleting: the whole line
Pelleting: the whole line
decides, not the press alone.
A good pellet isn’t made in the die, but before it: in the conditioner, the flour is brought to temperature and moisture with steam. If this step isn’t right, even the strongest press won’t help – the pellets become soft, abrasion increases, and the die wears out faster.
That’s why we design the line as a whole: conditioning, pressing, cooling and crumbling are designed together and run from a single control system.
About Pelleting
Dies and roller shells
Dies and roller shells
from our own experience.
The die and roller shells are the wear parts your profitability depends on. We advise you on choosing the right bore for your recipe, keep replacements in stock, and also handle modernizing an existing press if needed.
About Pelleting
Our Machines for Pelleting
Pellet Press
Pelleting
Presses conditioned material through a die into solid pellets – hole diameter and die thickness determine hardness and shape.
Cooler
Pelleting
Removes heat and moisture from freshly pressed pellets using a counterflow of air – only then are they storable without…
Crumbler
Pelleting
Breaks finished pellets down to a smaller particle size in a controlled way – ideal for young animals that can’t…
Tomas Schulze
info@awila.de
Interested? Get in touch!
Contact us nowAre you planning a new plant for pelleting or want to expand an existing one? Briefly describe your product and desired throughput – we'll get back to you.
Pelleting
Frequently Asked Questions About Pelleting
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That depends on the recipe, die bore and conditioning – the same press delivers different values for cattle feed and poultry feed. We design the plant for your product range, not for a single best-case figure.
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Steam makes the starch accessible and the flour formable. Without this step, pellet quality and throughput drop noticeably, and wear on the die and roller shells increases significantly.
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Pellets leave the press warm and moist. Only cooling makes them storable – cool too fast and they crack, cool too slowly and they sweat in the silo. That’s why the cooler is matched to the press.
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This varies significantly with the recipe: mineral content wears much faster than pure grain mixtures. We keep dies in stock and replace them as part of a planned maintenance appointment.
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Often, yes. It’s frequently not the press that’s the bottleneck, but the conditioning or cooling capacity. We measure where the bottleneck is and expand it specifically – usually cheaper than a new line.
