Here, several water tanks are installed at a different temperature. Hence, as to maximize heat while maintaining a cooling medium in a closed-loop using a single tank to the crystallizers. Separation and pressing operations can take up to an hour (pictorial outlay shown).
This is the first stage, and it is the process of breaking the bunch from the tree and allowing it to fall by itself. As it drops to the floor, the collision bruises the fruit. The fruit reception is dumped into a hopper before being moved to fruit cages and then carry out sterilization, which involves fruit softening to allow the removal of the fruit from bunches and the enzymes in it. The manufacturer thresh the fruit cages by transporting it to a threshing machine with the conveying belt while the bunch go up and come down. This stage helps to remove fruits, which then drop through the drum before being channeled by a conveyor for the pressing process. Pressing the fruits are transported to a digester that masticates the palm fruits so that the oil is removed. The extracted oil blended to fruit particles etc. and cake press is then channeledfor continuous processing.
In this stage, oil is taken from the top, and the dirt left is eliminated in a purifier. The clean oil that is heated is moved to a vacuum chamber to remove the moisture present while employing the press cake processing. At this stage, the cake is pressed and channeled through a conveyor that helps to masticate cake to depericarper. The air eliminates the fibers and moves them to a cyclone. The nuts which are more massive fall to the depericarper and are cleaned and channeledto asilofor urgent storage.
The last stage is the nut processing, which involves the usage of the nutcracker in breaking the nuts, and the cracked blend, which is made up of kernels and shell, is treated and filtered. This is carried out in air columns and by a water bath. Silo is used to dry the kernels and then packed in bags for sale.
