Abstract: A method and apparatus for producing increased protein chicken meal. Product is loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving chain conveyors and paddles. These conveyors move the product at a predetermined speed through oil maintained at a temperature of approximately 360.degree. to 380.degree. F. for the entire length of the vessel, and dumps the product at the opposite end of entry. Oil is circulated through the vat at a rate of approximately 680 to 860 gallons per minute (gpm) to allow for the rapid removal of fat and moisture from skin and meat in a continuous process. The volume of oil in the cooking vat is approximately 4,500 gallons.

Abstract: A method and apparatus for producing increased protein chicken meal. Scrap chicken parts are loaded into a cooking vat that is 40 feet long by 5 feet wide by 4 feet deep, with a system of moving chain conveyors and paddles. These conveyors move the scrap chicken parts at a predetermined speed through oil maintained at a temperature of approximately 360.degree. to 380.degree. F. for the entire length of the vessel, and dump the scrap chicken parts at the opposite end of entry. Oil is circulated through the vat at a rate of approximately 680 to 860 gallons per minute (gpm) to allow for the rapid removal of fat and moisture from skin and meat in a continuous process. The scrap chicken parts are removed from the vat and pressed to form poultry oil. Subsequently, the scrap chicken parts are broken up to form a high protein chicken meal.