Palm oil pressing can be roughly divided into five steps:

1. Raw material receiving and storage section. Collect ripe fresh fruit ears from the orchard and transport them to the unloading platform by truck. Let the fruit ears fall freely into the fruit cage truck.

2. Sterilization section. Sterilization is to steam the oil palm fruit at high temperature for about 60 minutes in the sterilization equipment to destroy the lipase in the pulp to prevent the free fatty acid content in the oil from increasing. Make the fruit soft, easy to mechanically thresh, and also conducive to the subsequent shelling of the fruit core and reduce the damage of the kernel.

3. Threshing section. The fruit of oil palm accounts for about 60% of the entire fruit bunch. The purpose of threshing is to separate the oil palm fruit from the fruit bunch. The separated oil palm fruit is discharged and enters the pressing section.

4. Crushing and pressing section. The purpose of crushing and steaming is to tear the fruit skin, separate the pulp from the core and crush the pulp tissue, and heat it to soften the pulp and destroy the pulp cell structure. Then the palm fruit enters the continuous screw oil press for pressing.

5. Crude oil purification section. After pressing, crude oil is obtained. The machine-pressed crude oil is washed and diluted with water, and then precipitated and filtered to remove the fiber material from the oil. This is the general palm oil pressing process.

There are roughly two types of pressing of conventional oilseeds: hot pressing and cold pressing:

Take the hot pressing of peanuts as an example. When hot pressing, first crush the peanut kernels or roll the embryos, then steam them in a steamer for 1.5-2 hours, and the temperature reaches about 120 degrees. When the water content is about 3%, it can be pressed. When the temperature of the oil press reaches 85 degrees, normal pressing begins. If there is no steamer, you can also put the peanut kernels into a wok and fry them. First, crush the peanut kernels, gradually add about 7-8% water, and fry until dark yellow before taking them out of the wok and pressing.

The difference between palm oil pressing and conventional oil is not big. The main process of pressing is to carry out sterilization and cooking. After the palm oil is pressed once, it is precipitated and filtered to obtain crude oil. Conventional oil needs to be pressed twice to fully squeeze out the oil.

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