When setting up a palm oil processing facility—whether in Southeast Asia or Sub-Saharan Africa—the choice between cold pressing and hot pressing isn’t just about preference. It’s a strategic decision that impacts efficiency, quality, energy use, and long-term profitability.
| Parameter | Cold Pressing | Hot Pressing |
|---|---|---|
| Operating Temperature | 25–40°C | 70–90°C |
| Energy Consumption (per ton of oil) | ~22 kWh | ~18 kWh + steam (~300 kg/ton) |
| Vitamin E Retention | High (up to 90%) | Moderate (60–70%) |
| Outstanding Yield | Slightly lower (avg. 18–20%) | Higher (22–25%) |
As shown above, cold pressing prioritizes nutrient retention—ideal for premium edible oils—but requires more precise temperature control and slightly higher electricity costs. Hot pressing delivers better yield with less energy per unit of oil when steam is available, making it cost-effective in regions where thermal energy is abundant.
In Malaysia—a tropical climate with consistent high humidity (80–90%) and stable ambient temperatures—hot pressing dominates. The natural heat reduces pre-heating time and improves fiber separation, boosting throughput by ~15% compared to cold methods.
In contrast, Nigeria's seasonal rainfall leads to significant variation in raw fruit moisture content (from 50% to 70%). Cold pressing offers greater stability here: minimal temperature fluctuations prevent oil degradation during storage and transport, reducing batch rejection rates from 8% (hot) to under 3% (cold).
“According to FAO/WHO Guidelines on Vegetable Oil Processing (2022), ‘Temperature control is not merely operational—it is a quality safeguard.’”
This logic doesn’t replace expert consultation—it sharpens it. Whether you're planning a new mill or optimizing an existing one, aligning your process with local conditions can reduce waste, increase ROI, and future-proof your operations.
Download our free whitepaper: "Palm Fruit Pressing Technology Selection Guide"
Get the PDF Now →
