Receiving a Flexitank of Cooking Oil: A Step-by-Step Guide

A flexitank turns a standard 20-foot container into a tank holding about 20,000 liters of oil, the most economical way to receive cooking oil in bulk. It also puts more of the work on the receiver: you need the right equipment, a plan and trained people. Industry guidance from the TT Club warns that if a flexitank fails, the entire cargo can be lost, so a careful discharge matters. This guide walks through the process step by step.

Before the container arrives

1. Prepare your storage tank. It must be clean, dry and large enough for the full load, with spare capacity. Tanks and lines should be stainless steel or suitably coated steel; copper and its alloys, such as brass and bronze, speed up oil oxidation and should be kept out of contact with edible oil.
2. Check your pump and hoses. Use food-grade hoses and a pump suited to the oil’s viscosity. Confirm that the hose fittings match the flexitank’s discharge valve; your supplier can confirm the valve type before shipment.
3. Plan heating for oils that set. Palm oil, RBD palm oil, coconut oil and palm kernel oil can set solid in transit. Their flexitanks have a heating pad that connects to a steam or hot-water supply, so make sure one is available at the discharge point.
4. Plan the space and the time. You need level, firm ground where the container can stand still during heating and discharge, and enough time to finish before the shipping line’s free time ends and detention charges start.
5. Prepare for spills. Have drip trays, absorbent material and a way to contain a leak, and keep the area away from drains.

On arrival: inspect before you open

• Check the container number and seal number against the bill of lading, and that the seal is intact.
• Look for signs of leakage under and around the container, and for bulging or damage to the walls and doors.
• If there is any sign of a leak or damage, photograph it, note it on the delivery documents and report it to the carrier and your supplier straight away, before discharge.

Opening the container

A flexitank container has a bulkhead behind the doors that holds the tank in place. TT Club guidance is to open only the right-hand door until discharge is complete, so the bulkhead and the full tank are not put under strain. The discharge valve is normally reached through that door.

Heating oils that have set

If you are receiving palm oil, palm kernel oil or coconut oil, heat the oil before discharge:

• Connect the heating pad to your steam or hot-water supply, following the flexitank supplier’s instructions. Heating should only be done by trained, competent staff.
• Heat slowly and evenly. The Codex code of practice for bulk oils recommends raising temperature by no more than 5 °C in 24 hours, preferring hot water at about 80 °C, and keeping steam below 1.5 bar gauge.
• Never exceed the maximum temperature set by the flexitank manufacturer, and avoid hot spots, which can weaken the flexitank material.
• Keep the container still during heating, and heat close to where it will be discharged.
• Aim for the discharge temperatures in the Codex code: about 50–55 °C for palm oil, 32–35 °C for palm olein and 40–45 °C for palm kernel and coconut oil.

Heating takes time, often a day or more, so allow for it in your plan. Liquid oils such as sunflower, soybean and canola usually need no heating.

Discharging

1. Connect the hose to the discharge valve, with a drip tray or collection bag under the valve.
2. Open the valve slowly. The weight of the oil pushes most of it out; use your pump to transfer it to your tank at a steady rate.
3. Watch throughout. Never leave a discharge unattended, and stop at once if you see a leak.
4. Drain the last of the oil. Full drainage may need the container to be tilted slightly or a pump; some residue almost always remains.
5. Record the quantity received, and take samples if your quality checks require them.

After discharge

• Remove the flexitank. Flexitanks are single-use. The bag, lining and restraints must be removed before the container goes back to the shipping line, and recycling is the expected route, with disposal at a licensed site only as a fallback.
• Return the container clean and empty, within the free time, to avoid charges.
• Check the oil against the Certificate of Analysis for its lot, and report any quality issue promptly. Our Terms of Sale ask for quality claims within 30 days of delivery.
• Store it well. Keep the oil in a covered tank at the right temperature and use it first-in, first-out. Our guide to storing bulk cooking oil gives the details.

Is a flexitank right for you?

A flexitank makes sense if you have storage tanks, use about 20,000 liters of one oil within its shelf life, and can discharge efficiently. If not, IBC totes or drums may be a better fit, and they let you mix several oils in one container. Our guide to IBC tote vs drum vs flexitank compares them, and our flexitank page has the full details. When you request a quote, tell us about your tank, pump and heating setup, and we will confirm the valve type and heating pad for your shipment.

Sources

• TT Club StopLoss 25: Flexitanks, safety guidance
• Codex Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk (CAC/RCP 36-1987), FAO
• ZIM: Flexitank containers