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Analysis of hydraulic oil press and screw press

September 24, 2021

        Oil press refers to a machine that squeezes grease out of oil with the help of external mechanical force. It can be divided into household oil presses, hydraulic oil presses, screw oil presses, new hydraulic oil presses, and high-efficiency oil presses. Oil pressing equipment mainly includes hydraulic oil press (also known as hydraulic press) and screw oil press. The hydraulic oil press is suitable for pressing small batches, and needs to retain the original flavor oil, such as sesame oil, olive oil, walnut oil, etc.; the screw oil press has a large production capacity and a high oil output rate, and is a common and common oil press equipment . At present, there are many names for oil presses in the market, such as fully automatic oil presses, multi-function oil presses, vacuum oil presses, new oil presses, integrated oil presses with filtration, etc., all of which are actually screw presses

screw press

        There are two process methods for extracting edible oil from plants, which are divided into chemical extraction method and physical extraction method, which is what we usually call extraction method (chemical) and pressing method (physical):

        Squeezing method: The squeezing method has a long history, and its process is relatively simple: After the oil is steamed and fried, the oil is squeezed out of the oil by a mechanical method. The ancient squeeze method requires heavy manual labor by the operator. In the extruded oil residue (oil cake), the residual oil content is quite high, thus wasting extremely valuable oil resources. The modern squeezing method is already an industrialized and automated operation, but the problem of high residual oil content in the oil residue still cannot be solved.

   From the pretreatment of the pressed raw materials, there are cold pressing and hot pressing methods, which are also called cooked pressing methods. Cold pressing means that the raw materials are directly put into the oil press to squeeze out the oil without being roasted or steamed. This method is relatively lighter in color and brighter in color, but the oil yield is low, and the oil tastes not strong and mellow. . The cooked squeezer must dry the oil crops before squeezing. The purpose is to reduce the moisture content of the raw materials, increase the activity and fluidity of the oil molecules, thereby increasing the oil yield and ensuring the aroma of the oil. But it also destroys the chemical composition of the oil, resulting in a darker and darker color of the oil.


The basic process of the oil squeezing process is as follows:

1. Conventional production process: raw meal-steaming and frying-pressing-machine squeezing crude oil

2. Special oil production process: oilseeds-fried seeds-squeezed-filtered-fragrant oils

3. Special oil production process: oilseed-whole seed cold pressing-filtering-cold pressing oil

        The process of oil being squeezed out of the oil: When the oil enters the press chamber of the oil press, the pressure increases as the press chamber rotates. The seed material is continuously squeezed as the oil is squeezed out, and the pressure between the directly contacting squeezed material particles causes the plastic deformation of the seed material, especially where the oil film ruptures and the adhesion is integrated. In this way, after being squeezed out of the blast chamber, the squeezed material is no longer a loose body, but forms a plastic body called an oil cake. Due to the dual effects of temperature and pressure during squeezing, protein will continue to deteriorate, which will affect the plasticity of the squeezed material. In short, the proper degree of protein denaturation can ensure the best squeezing effect.


3.1 Principle

(1) Peanut is a kind of crop with high oil content. Its internal oil exists in the cell in spherical or granular form and is surrounded by a layer of closed film. In the process of being squeezed by the outside, this layer of film and cell wall When ruptured together, the peanut oil will flow out from the cracks. During the extrusion process, the oil in the peanuts is partially squeezed out, and the peanuts become brittle and hard, losing their original elasticity; while the peanut red coat contains more fiber, and pressure is applied. Later, it is separated from the surface of the peanut, so that the peanut red coat is easy to fall off; in the extrusion process, the peanut is subjected to pressure rather than shearing force, so there is no phenomenon of broken kernels, and it is easy to restore the original shape;

(2) Different pressures are applied according to the requirements of fat content. Different defatted peanuts can be obtained.


3.2 Process

Process requirements: The peanut degreasing rate is more than 50%; the peanuts are intact without broken pieces, there is no adhesion between the peanuts, and the peanuts are easy to fall off. The important factor that affects the degreasing effect is moisture, and the secondary factor is time. The best condition for achieving the degreasing effect is 4.52%-7.26%.


4 Conclusion

Peanuts can be squeezed with a hydraulic oil press under effective conditions such as pressure, moisture, temperature and time to obtain apricot color, original flavor, fragrant smell, pure peanut oil and different degreasing effects Peanuts



No chemical additives are added in the production process of this equipment

Simple operation, concise and convenient

High oil yield and low squeezing cost

Pure oil, rich in nutrition

Optional raw materials, safe and secure


2.1. Product analysis:

①Characteristics of the new hydraulic oil press: It adopts the combination of physics and modern technology and has been successfully developed after years of experiments. Compared with ordinary oil presses, this new type of hydraulic oil press has environmental protection and energy saving, high product added value, no loss, physical pressing, No chemical raw materials are added, no environmental pollution, no waste water, waste gas, or waste generation. It is an alternative to traditional oil presses. It is a new type of environmentally friendly food processing equipment.

②Innovative function of Yuantong hydraulic oil press process: successfully made up for the defect that peanut meal can not be reused after high-temperature pressing of peanut oil, and successfully designed a peanut meal that will not be pressed into meal when peanut oil is pressed and produced , But was successfully retained as whole defatted peanut kernels and its technology;

③ Separate the peanut red coat and peanut kernels while extracting the original peanut oil, without destroying the shape, taste and natural nutrients of the peanuts, which is in line with the deep processing of various foods. Peanut kernels can be sold directly; they can also be restored to their original state and processed into high-protein, low-fat green foods, such as spicy peanuts, spiced peanuts, fish skin peanuts, Japanese beans, peanut butter and other peanut series foods.

       Peanuts, as one of the favorite traditional foods of the common people, have had the reputation of "longevity fruit" since ancient times. The folk proverb says: "Eat peanuts often can keep good health." Research has found that it has a certain medicinal value and health care function.



       The lubrication should be checked after every 50 hours of work. The oil cup above the reduction box must not be short of oil. The inner bearing of the Yuantong screw shaft adjustment screw should be drawn from the adjustment screw hole and filled with butter. Dry grinding is strictly prohibited.

       The lubrication parts should prevent the intrusion of dust and other impurities. The oil quality of the gearbox should be checked once a year. If any deterioration is found, all the oil should be replaced.

       When the squeezing volume is reduced and the cake or oil output is abnormal, the squeezing screw shaft should be drawn out, and the wear of the squeezing screw, the squeezing strip, the cake head, and the cake outlet should be checked, and the worn parts should be replaced in time.

       After each work, the remaining cake in the machine should be removed, and the dust and grease on the surface of the machine should be wiped off.

       When storing for a long time after the end of the production season, a maintenance should be carried out, and the snails, squeezed strips, and cake heads should be removed, washed, reloaded and oiled, and placed in a dry place.

       After each oil squeezing, the screw shaft should be removed to clean the residue, and at the same time, use a dry cloth and a cotton swab to scrub the rotating port to prevent clogging.