Continuous Vacuum Palm Oil Filter Machine for Fried Cooling Edible Oil Filtration is a continuous vacuum filtration equipment designed for palm oil and oil products after high-temperature frying and cooling. It integrates vacuum degassing and dehydration, spray atomization, five-stage precision filtration and cooling functions. It can continuously remove moisture, gas, carbon dust and fine suspended matter in the oil without interrupting production, effectively improving the clarity, color and flavor of palm oil, and meeting the stringent requirements of high-quality edible oil production.

Oil extraction and heating: The equipment extracts high-temperature oil from the fryer or cooling tank and heats it to a suitable temperature to vaporize the water and gas in the oil.

Vacuum spray dehydration and degassing: In a vacuum environment, the oil is atomized by a spray system, so that the water vapor is quickly vaporized and extracted to the condensation system.

Multi-stage filtration and impurity reduction: The oil first collects large particles (such as dough and carbon chips) through coarse filtration, and then removes particles, pigments and odors through fine filtration and adsorption media to achieve high-precision purification.

Cooling and circulation: After the filtered oil is cooled to the target temperature through the cooling unit, it is circulated back to the oil tank or oil storage system to achieve continuous production.

Cooking Oil Filter Machine Parameters

Cooking Oil Filter Machine For Fryer

Cooking Oil Filter Machine For Fryer

As we know, food production process will have a long time of frying oil , and the quality will gradually decline. fried products appear black, the smell of oil, high oil content, acid value and peroxide value is exceeded, smoke and so on. Greatly affect the customer’s perception of food. And also bring problem of food hygiene and safety. Therefore, the frying oil must be replaced after a period of use, however, often replacing the frying oil will make production costs higher. The use of HFD frying oil filtration  equipment will be able to solve the above problems. Frying oil filter machine can extend oil life, saving the cost of oil.

Filter cake oil content control

Resistance sensor accuracy ±0.5%

Dynamically adjust nitrogen purge duration

Three-stage vacuum gradient system

Adaptive adjustment of vacuum degree (-0.08 ~ -0.092 MPa)

Matching viscosity changes at 80-95℃ (45→18 cP)

Nitrogen inerting sealed cabin

Real-time monitoring of oxygen content <50 ppm

Protection of unsaturated fatty acids such as oleic acid (39-45%)

Shear-resistant titanium alloy filter blades

Surface hardening (38 HRC) to resist palm oil residue abrasive particles (>80μm silica)

Filter cloth-free design eliminates tearing risk in CPO filtration

– Reduce oil oxidation and rancidity, improve flavor, color and consumer experience;

– High degree of automation in continuous operation, reducing manual operation costs;

– Significantly reduce moisture and free gas in palm oil, extending storage and service life;

“Continuous Vacuum Palm Oil Filter Machine For Fried Cooling Edible Oil Filtration” integrates vacuum spray dehydration, precision five-stage filtration and oil cooling to specifically meet the requirements of palm oil and its characteristics during frying and cooling. It not only improves filtration accuracy, but also greatly extends the oil life cycle, significantly reduces replacement costs, and helps oil mills and large kitchens achieve efficient, intelligent, energy-saving and more environmentally friendly oil management.

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