This multifuctional oil press machine suitable for physical squeezing all kinds of vegetable oil material,such as soybean,cottonseed,peanut,rapeseed,sunflower,teaseed,copra, tung seeds and palm kernel palm pulp,casterseed,jatropha seed etc.
Raw material | Oil content |
Camellia | 58-60% |
Peanut | 44-55% |
Castor seed | 50-70% |
Soybean | 18-21% |
Cottonseed | 33-40% |
Rapeseed | 33-40% |
Sesame | 45-50% |
Sunflower | 45% |
Safflower | 29-45% |
Rice bran | 18-20% |
Corn embryo | 30-40% |
Walnut | 40-65% |
Flaxseed/linseed | 29-44% |
Palm | 50-55% |
Coconut | 35-45% |
Structure:
This series of units mainly consists of five parts: automatic control part, heating and pressing part, adjusting part, transmission part and vacuum oil filtering part.
1. The automatic control system is composed of air switch, AC contactor, temperature controller, automatic circuit protection device.
2. The heating and pressing part is composed of heater, pressing screw, pressing bar, machine body assembly.
3. The transmission part is composed of main shaft and reducer, belt pulley, motor pulley.
4. The adjusting part consists of adjusting screw, adjusting nut, sub handle, lock nut.
5. The vacuum oil filtering part is composed of vacuum pump, oil filtering barrel pipeline.
Advantages:
1. Saving Labor: It only needs one person to operate the Automatic Screw oil press, which will save 60% labor for equal output.
2. Widely Used: This Automatic Screw oil press can press more than 20 kinds of oil crops, such as olive, small olive, palm, oil sunflower, soybean, peanut, sesame, vegetable seeds, coconut and flax seed.
3. Pure Oil Quality: The vacuum oil filtering is used to remove residue to ensure the pure oil quality and meet the standards of health quarantine.
4. Small Land-Using: An area of 10m²-20m² workshop can meet the need of production. suitable for medium-small sized oil extruding workshops or professional farmers.
Press method for Sesame seeds oils:
Sesame Seeds:
stir fry the seeds to light gray before pressing. There is a phenomenon of bursting. When kneading the seeds by hand, the oil will flow out. Stir fry the seeds with high fire. The temperature is 120-150 degrees, and the thickness of the cake is 0.7-1.5mm. Stir fry the seeds properly. The oil flow out of the cake is smooth. There is basically no residue in the oil. The cake is in a long shape and is dried once.
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