Fats, oils

Refining or processing of food fats can involve various processes depending on the desired end product. Here is some equipment that may be needed for the processing or refining of food fats:

  • Vegetable oil pressing equipment: for extracting vegetable oils from raw materials such as sunflower seeds, soybeans, rapeseed, etc. This may include presses for cold or hot pressing, decanters, or centrifuges for separating oil from waste.
  • Hydrogenation equipment: for the hydrogenation process, where liquid or solid fats undergo a reaction with hydrogen to change their physical and chemical properties. Equipment may include reactors, mixers, heaters, coolers, and filters.
  • Decanters and centrifuges: for separating various fractions of fats, such as glycerides, wax, and other components, using the principle of separation based on differences in density and particle size.
  • Thermal equipment: such as heat exchangers, boilers, steam generators, and other devices that can be used for heating and cooling food fats during their processing or refining.
  • Filtration and purification devices: such as filters of various types (e.g. plate filters, cartridge filters, sand filters, etc.), as well as equipment for deodorization or degumming of fats.
  • Tanks and vessels: for storing, mixing, and transporting food fats during their processing or refining. These may be different tanks and vessels made of stainless steel or other materials that comply with food industry requirements.
  • Packaging equipment: for packaging finished products based on food fats, such as margarine, oil, fats for confectionery, and others. This may include packaging machines, bagging machines, labeling machines, marking machines, and other equipment needed for packaging and labeling of food fats.
  • Laboratory equipment: for quality control of food fats during their processing or refining. This may include spectrophotometers, gas chromatographs, mass spectrometers, rheometers, thermometers, and other analytical equipment.
  • Mills and crushers: for grinding raw materials containing food fats, such as nuts, seeds, palm oil, and others. This may include ball mills, colloid mills, hammer mills, crushers, and other grinding equipment.
  • Flavoring and ingredient addition devices: for imparting desired flavors and tastes to food fats, such as flavorings, emulsifiers, mixers, dosing devices, and other equipment for adding ingredients during the processing or refining of fats.

These are just some of the types of equipment that may be used in the processing or refining of food fats.

The following equipment may also be required for processing animal fats:

• Equipment for fat extraction from animal tissues: This may include machines for separating fat from meat, poultry, fish, or other animals. Typically, this includes meat grinders, filters, separators, centrifuges, or other equipment for physically separating fat from other tissues.

• Fat fractionation: for separating different fractions of animal fats, such as saturated and unsaturated fats, mono- and polyunsaturated fats, trans fats, and other components. This may involve technologies such as hydrolysis, hydrogenation, fractionation, or other methods, and corresponding equipment such as reactors, separators, centrifuges, and filters.

• Purification and refining of fats: for removing impurities, including metal contaminants, tissue residues, moisture, and other substances that may be present in animal fats. Equipment for purification and refining may include various filters, decanters, centrifuges, separators, and other devices.

• Waste and disposal: for processing waste and byproducts generated during the production and processing of animal fats, such as tissue residues, filters, washes, and others. This may involve waste processing devices, separators for extracting valuable components from waste, special incinerators, or other equipment for waste disposal and utilization.

Note: Please consult with industry-specific guidelines, regulations, and safety requirements for proper handling and processing of animal fats in your specific region.

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