Temperature, a criterion not to be neglected!
Its impact on oil viscosity
Foodstuff-quality oils are more or less fluid depending on the temperature:
- A high temperature renders the oil more fluid and it will flow more quickly thus causing problems such as emulsion and splashing during filling.
- On the other hand, some edible oils (palm, copra and peanut to a lesser extent) tend to solidify at low temperatures.
Finally, the drop in temperature may contract the oil filled and cause the container to collapse or distort.
Its impact on the product volume
Oil is a product which is extremely sensitive to the ambient temperature and has a dilatation coefficient of 0.7ml / l / °C.
High temperature variations such as 10 degrees over the period of a day may therefore often result in volume variations of up to 7ml for 1l.
Choosing the appropriate filling solution
Whether your production site is based in Belgium, Malaysia or Turkey, Serac proposes simple, efficient and totally automated systems guaranteeing clean filling, a constant net weight and maximum work-rate:
- Automatic oil pressure adjustment in the tank to maintain an optimised work-rate.
- The product temperature is maintained in case of a prolonged machine stoppage.
- Weight filling to ensure accurate filling regardless of the volume filled.