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

油炸机食用油过滤机

油炸机食用油过滤机

据我们所知, 食品生产过程中会有较长时间的煎炸油 , 并且质量会逐渐下降. 油炸产品呈黑色, 油的气味, 含油量高, 酸价、过氧化值超标, 烟等. 极大地影响顾客对食物的认知. 也带来食品卫生安全问题. 所以, 煎炸油使用一段时间后必须更换, 然而, 经常更换煎炸油会使生产成本更高. 使用HFD煎炸油过滤设备就能解决以上问题. 煎炸油过滤机可以延长油的寿命, 节省石油成本.

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 兆帕)

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.

Leave a message online now to get detailed technical parameters, capacity selection, degree of automation and quotation solutions for the equipment. Our professional engineering team will provide you with customized consultation and project support within 24 hours!

询问Huafood Whatsapp微信专线:+8615249682442