Blog series, part 2: A new way to deal with the animal fat

Bone broth and animal fat filtering unit

How to separate the fat from the broth? 

In the first part of the blog series, we wrote a summary of the machinery associated with a Coctio bone broth processing line and the level of equipment readiness. The summary also includes a bone broth and animal fat filtering unit. On the blog post, we promised to write more about this fat treatment, separation and filtering process. This is because the animal fat separation and purification process are one of the most important phases of the industrial preparation of bone broths and sauces using bones as a raw material in a Coctio processing line.

For example, when simmering one cooker batch of beef broth (3500 kilos of beef bones as a raw material), the process prepares around 4500 liters of cooked beef broth and 250-400 litres of animal fat. The right cooking technique must be known carefully and in detail to understand what are the factors and how they affect the cooking process in accordance that the broth layer will stand out at the bottom of a cooker and separated fat layer on the top of the broth.

At what stage must filtering take place in the Coctio manufacturing process?

Filtering is positioned between the cooking process (cookers) and storage of the raw broth (product tanks).

The importance of a Brix meter:

When the cooking process is completed in a cooker module, the cooked broth drains through a broth line for filtering and continues on to a raw product tank. The Brix meter shows when the fat layer on the top of the broth has become so low inside the cooker that the fat is draining with the broth going for filtering. In this case, the broth line is closed, and the fat line opened, along which the fat drains into the fat tank.

In a cooking bone broth process, this unit filters the broth and the animal fat. It filters impurities from the bone fat through a strainer and possible small particles from the boiled broth through a sock filter. If tiny bone fragments remain in the cooked beef broth or small particles of shells in shrimp broth, they are effectively filtered out at this stage. It is possible to connect a vibrating strainer to the broth filtering process. 


What other functions does the filtering unit include?

  • A condensate pump: cooker steam jackets generate condensate, which the condensate pump pumps back into the steam production
  • The return pump of the CIP Cleaning Centre pumping the washing water

What happens after filtering the bone fat?

The fat is fed via the follow-through heated pipeline to a fat tank waiting for the next operation to be done: fat storage and transport. The filtered fat is bright and pure, which is an excellent product to sell. For example, the energy and cosmetics industry needs it as a raw material.

The business value: 

When bone remains and animal fat are processed into commercial products, they give meat and fish processing added value and at the same time reduce or even eliminate the disposal costs of bones and fat residue entirely. Ethical and environmentally-friendly meat, poultry and fish processing will improve a food company’s reputation and increase the goodwill of employees and customers towards the company.


Are you interested in to increase awareness and view on live not only the fat treatment, separation and filtering process but also the comprehensive bone broth process and business opportunities created by processing bone remains? 

Join the Coctio launch events for showcasing and test driving the processing line! To find out more about the presentation day and trial run and book your sessions, please follow the dedicated links below. 

Tanja Immonen February 17, 2016

Generate new revenue streams from bone by-products - the blog begins! Part 1