In a professional snack or food processing factory, an Edible Oil Storage Tank Set (typically a 6-piece configuration) is used to store different types of oil or to manage the "Day Tank" supply for multiple frying lines.

For edible oils that solidify or become viscous in winter (like Palm oil or Vanaspati), these tanks must be equipped with Indirect Heating Systems and Insulation to maintain a steady temperature of 40 C to  60 C 

1. Technical Specifications (Standard 1,000L to 5,000L Tanks)

2. Types of Heating Systems

• Electric Jacketed (Common for Small Plants): The tank is "Double Walled." The gap is filled with water or thermal oil heated by electric immersion heaters. This provides very gentle, uniform heat.
• Steam Coil (Common for Large Plants): A stainless steel coil is placed inside the tank. Steam from a central boiler circulates through the coil to heat the oil. This is much faster and more cost-effective if you already have a boiler.
• Thermic Fluid Heating: Uses a separate heater to circulate hot oil through the tank jacket. This is used for very high-capacity refineries.

Key Benefits of a "6-Piece Set"

1. Oil Segregation: Allows you to store different oils (e.g., Sunflower, Palmolein, Cottonseed) separately for different product recipes.
2. Batch Rotation: You can use one tank while others are being refilled or cleaned, ensuring zero downtime for your frying machines.
3. Sedimentation: Freshly arrived oil can "rest" in one tank to let any sediments settle before being pumped into the fryers.