Palm oil production plant commonly used in the frying industry. Palm oil, by far the world’s most consumed vegetable oil, is made from the pressed palm fruit of the oil palm tree.
Workers carefully cut palm fruit from the trees with scythes more than six meters long. Because each cluster weighs 30 kilograms, the fruit is loaded onto a truck and transported 50 kilometers to the factory. To remove the fruit, workers use an indoor freight train to transport it to the giant pressure cooker, where hot steam sterilizes the fruit and detaches it from the bunches.
After a 90-minute heat treatment, each load of fruit is poured into a threshing machine, which spins and beats the large cluster into one by one. The next challenge was to separate half the palm oil from half the high-water paste, using a cooking machine. After the fruit is heated and beaten in a machine, the palm oil comes out of the pipe, but it still contains a lot of fiber and dirt. To purify the palm oil, they have to vacuum it in a tank to turn the brown palm oil into bright red crude oil.
The palm oil is transported to a nearby refinery by tanker trucks, which arrive and dump it all into these storage tanks, ready for processing. The refined, bleached and kitchen-flavored oil is then sent to storage tanks. From cookies to car fuel, the RBD in these tanks is essential. Next, the diverter turns the oil into margarine or cooking oil. When the warm RBD oil is fed into a diverter, it cools and condenses into sheets of white stearin. Once the stearin is set, the machine automatically turns on, letting the hard drop into the scalding solution. The stearin is then melted like a candle and mixed with other mixtures to make soapy shortening or margarine. The pipes filter out the liquid called soft palm oil, which is the most widely used frying oil in the world. Refineries like this one can produce 17 billion liters of palm oil a year in Malaysia. Palm oil is extracted from the fruit of palm trees, which refineries produce by repeatedly pressing them.