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Fat separators
 
Fat separators
Generalities

Usually, the vegetable fats are unsaturated fats found in liquid, and therefore are called generic oils.

Vegetable oils derived from seeds and fruits high in lipids, most often requiring a refining process, which increases the storage period. There are situations in which refinement is not needed (olive oil which obtained by cold pressing), the advantage being that you do not lose nutrients.

For economic reasons, from the oils are obtained and solid fats. They either are used as substitutes for butter being consumed directly (margarines), either used in food industry or catering (vegetable fat). Animal fats include fats extracted by different techniques from animal tissues or milk. Results lard, tallow, cheese and the milk fat (cream, butter).

They don’t have fixed boiling and melting points because they are mixtures, but they boil and melt within temperature intervals.

                      
fat separators fat separators
fat separators  
 
    » Description   » Operating principles
    » Advantages   » Maintenance and operation
    » Dimensioning   » Areas of use
    » Fat generalities   » Fat separators need
    » The importance of collecting fat   » Useful tips
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