THERE IS DISCLOSED A PROCESS OF PRESSING AND DEPERICARPING FRUIT IN PALM OIL PROCESSING INCLUDING: 1. DIGESTING AND PRESSING LOOSE FRUIT IN A FIRST PRESS (13) TO EXTRACT PART OF OIL FROM THE FRUIT AND ENSURING THERE IS NO NUT/KERNEL LOSS DUE TO NUT BREAKAGE AND PRESSING THE FRUIT INTO WET PRESS CAKE (ONLY PART OF THE OIL IS EXTRACTED IN THE FIRST PRESS (13) AND REMAINING OIL WILL BE EXTRACTED IN A SECOND PRESS (43)); 2. FEEDING THE WET PRESS CAKE INTO A FIBRE SEPARATOR (31) TO SEPARATE WET FIBRE IN THE WET PRESS CAKE FROM OILY NUTS; 3. FEEDING THE SEPARATED WET FIBRE INTO THE SECOND PRESS (43) TO EXTRACT ALL REMAINING OIL IN THE WET FIBRE AND THERE IS NO NUT/KERNEL BREAKAGE AS NUTS HAVE BEEN SEPARATED FROM THE WET FIBRE FROM FIRST PRESS (13) IN FIBRE SEPARATOR (31); 4.CLEANING THE OILY NUTS FROM THE FIBRE SEPARATOR (31) IN NUT CLEANER (44) TO RECOVER OIL FROM THE OILY NUTS BY STEAMING THE OILY NUTS.(FIGURE 1)
