Screw oil presses handle a broad variety of oilseeds with impressive efficiency:
Common seeds: Peanut, rapeseed, soybean, sesame, sunflower, coconut, flaxseed, perilla, mustard
Specialty seeds: Corn germ, shea nut, pepper seed, pumpkin seed, camellia, argan, peony, cashew, and more
Note:
Moisture ≤ 12%
Oil content ≥ 15%
Olive pits and avocados require pre-drying.
2.How Hot Pressing Works
Roaster→Screw Oil Press Machine→Final Product
1) Roasting Boosts Oil Quality
Seeds are heated to 100–130°C to deactivate enzymes that cause spoilage and to bring out a rich, nutty aroma.
2) Efficient Screw Pressing
Preheated seeds enter the press. The screw shaft builds pressure and friction heat (60–80°C), helping oil flow out easily.
Oil exits through small barrel gaps. The remaining oil in the cake is just 5–8%. A second press adds less than 3%—usually not worth the extra energy.
| Feature | Hot Pressing | Cold Pressing |
| Oil Yield | 92–97% | 80–85% |
| Flavor | Rich, toasted | Light, natural |
| Shelf Life | 18–24 months | 6–12 months |
| Speed | Up to 30% faster | Standard |
4.Keep It Running Smoothly
Daily: Clean screw shaft grooves
Weekly: Check barrel gap alignment
Monthly: Replace worn parts (screw tips, rings)
