Current continuous systems may employ evaporators operated under vacuum to remove moisture from liquid fat obtained using a preheater and a press. In this system, liquid fat is obtained
by precooking and pressing raw material and then dewatered using a heated evaporator under vacuum.
The heat source for the evaporator is hot vapors from the cooker/dryer. The dewatered fat is then
recombined with the solids from the press prior to entry into the cooker/dryer.