DIVEDEER B02 Fully Automatic Multifunctional Home Oil Press Stainless Steel Construction Suitable for pressing peanut oil
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1. Below are some questions our customer service might have about purchasing an oil press machine. I can answer some key points for you in advance.
Regarding cold pressing and hot pressing modes:
① Cold pressing refers to pressing the material directly without preheating it.
② Hot pressing refers to heating the material to 60-80 degrees Celsius before pressing.
③ Regardless of whether it's cold or hot pressing, our oil press must be preheated. Only when the pressing chamber is preheated to around 200 degrees Celsius can the oil be separated from the material. If the machine is not heated, the material will only be squeezed into a paste, and the oil cannot be separated.
④ In cold pressing mode, the oil comes out at a normal temperature of around 40 degrees Celsius, and the nutritional components are not lost.
In hot pressing, the oil yield is higher and the oil is more fragrant. However, the oil is extracted at 60-80 degrees Celsius, resulting in the loss of some nutrients.
Therefore, hot pressing is generally suitable for pressing low-value edible oils such as rapeseed and peanuts, prioritizing oil yield and aroma. Cold pressing is generally suitable for pressing high-nutrient supplementary oils such as walnut oil, flaxseed oil, almond oil, and olive oil, ensuring no nutrient loss.
Regarding oil yield: The actual oil yield will be affected by various factors such as the plumpness of the material, regional differences, and humidity, and will be lower than the data in the table. The oil yield is mainly determined by the material itself, just as people vary in weight and fat content. Our machines only differ in pressing speed; regardless of the machine model, the oil yield is the same.
Regarding pressed olive oil, there are two methods:
The first is pressing olive kernels, which our machine can easily do.
The second is pressing fresh olives, which involves placing the whole olive in a large hydraulic press and then separating the resulting olive juice. This process is quite complex and cannot be done by our home screw press.
Therefore, our machine is only suitable for pressing olive kernels, not fresh olives.
Regarding raw materials for oil extraction: We haven't seen or tested many of these materials before. Therefore, the basic principles are:
① Plant seeds can generally be pressed.
② Fruit pulp generally cannot be pressed.
③ Flowers, leaves, roots, and stems cannot be pressed.
④ No part of an animal can be pressed.
⑤ Remove the hard shell from shelled fruits.
⑥ If the kernels are too large, cut them into soybean-sized pieces.
Common raw materials: For example, coconut meat: It needs to be dried and cut into small pieces before pressing.
For example, avocado: 1. Avocado kernels can be dried and cut into small pieces before pressing; 2. Avocado flesh can be dried or microwaved before pressing.
Regarding situations where no oil is pressed: If your oil press has pressing problems, it's likely 90% due to temperature issues. If the pressing chamber isn't preheated, the raw material won't be subjected to high temperatures within the chamber, preventing oil-residue separation, resulting in a paste-like consistency. All oil presses must be preheated for 8-10 minutes; S-series models (large commercial machines) require 15 minutes. In areas with 110V voltage, the preheating time should be doubled. The pressing chamber and press rod must be installed, and the front cover removed to ensure the heater is in close contact with the pressing chamber.
Regarding raw material heating temperatures: Our tested raw material temperatures are as follows:
1) Raw peanuts: 220-230°C
2) Roasted peanuts: 180-200°C
3) Raw and roasted white sesame seeds: 220°C
4) Raw black sesame seeds: 200°C
5) Roasted black sesame seeds: 230°C
6) Walnuts: 180°C
7) Flax seeds (raw or roasted): 190-200°C
8) Rapeseed: 180-200°C
9) Sunflower seeds and perilla seeds: 150°C
10) Tea seeds: 100°C
11) Almonds: 180°C
12) Pumpkin seeds: 200°C
