Function: Separates high-melting stearin from low-melting olein in palm oil via controlled cooling crystallization, enhancing purity and tailoring melting points for specific applications.
Crystal Melting:
Heats refined palm oil to 70°C to dissolve existing crystals.
Crystallization & Growth:
Cools oil gradually via chilling coils (using cooling tower/chiller systems).
Agitation ensures uniform crystal formation of stearin (high-melting fraction).
Separation:
Filters crystals using membrane filters;
Olein (liquid) → Storage tanks
Stearin (solid) → Recovery vessels
| Feature | Benefit |
|---|---|
| High-Efficiency Crystallization | Chilling coils + agitation enable uniform cooling and crystal growth. |
| Precision Control | Automated temperature regulation (±0.5°C) optimizes crystal size/distribution. |
| Energy-Saving Design | Recirculated cooling water/chilled brine reduces energy use by 20–30%. |
| Integrated Function | Compatible with filtration systems for continuous separation. |
Palm Oil Fractionation:
Olein: Used in frying oils, margarine.
Stearin: Raw material for candles, soaps, and cocoa butter substitutes.
Palm Oil Dewaxing:
Removes wax crystals to improve clarity and cold stability.
Increases olein yield by ≥15% vs. conventional methods
Achieves IV 56–59 (olein) and IV 32–35 (stearin)
Reduces filtration cycle time by 40%
Meets ISO 22000 & HACCP standards
Technical Specifications (Standard Unit):
Capacity: 5–200 tons/batch
Cooling Rate: 0.1–0.5°C/min
Operating Pressure: -0.05 to 0.3 MPa
Power Consumption: 0.8–1.2 kW/ton
Essential for producing specialty fats with customized melting profiles (MP 24°C olein; MP 50°C stearin).
