Product Details

The palm fruit sterilization tank is a key pretreatment equipment in the palm oil milling process. It uses high-temperature steam to sterilize fresh fruit bunches (FFB), loosening the fruit from the bunches and deactivating lipase enzymes to prevent free fatty acid increase. Available in both vertical and horizontal configurations to suit different mill layouts and capacity requirements.

Key Features:

• Available in vertical and horizontal configurations for flexible installation
• Uniform steam distribution for consistent sterilization across all fruit bunches
• Precise temperature and pressure control system
• Reduces free fatty acid (FFA) content in crude oil
• Improves fruit detachment rate for efficient threshing
• Safety pressure relief system for secure operation
• Energy-efficient design with proper insulation
• Easy cleaning and maintenance

Working Principle:

Palm fruits are loaded into the vessel where they are exposed to steam at controlled temperature (140-150°C) and pressure (2-3 bar) to deactivate enzymes and soften the fruit mesocarp. Vertical vessels operate in batch mode for smaller capacities, while horizontal vessels enable continuous processing for large-scale mills requiring high throughput up to 50 TPH. The sterilization process typically takes 60-90 minutes to ensure complete enzyme deactivation and optimal fruit softening.