Bonnot Cooking Extruders are single-screw machines purpose-built for thermomechanical processing of starch-based, protein-based, and composite food and feed formulations. Operating across five frame sizes from 1″ through 8″, they combine controlled shear, pressure, and temperature to cook, texturise, and shape material in a single continuous operation. The CO series handles raw grain mixes, textured vegetable protein, pet food meal, and aquafeed pellets – any process that requires simultaneous cooking and forming – scaling from laboratory development quantities through to high-volume production.

The cooking extruder barrel is constructed in stainless steel with independently jacketed zones that deliver steam injection, hot water heating, or chilled water cooling to each section of the process. This zonal control is the defining feature that distinguishes cooking extrusion from simple shaping: starch gelatinisation, protein denaturation, and moisture vaporisation can each be managed in discrete barrel segments before the product is formed at the die. Integration with Bonnot’s Twin Packer feed system is standard for high-moisture or high-fat mixes that resist gravity feeding, and the CO series connects directly to Bonnot Cold Forming Extruders as a second-stage texturiser for continuous post-cooking shaping.