Meanwhile Coconut Oil Making Machinery/Palm Oil Processing Equipment /Worm Screw Oil Press particles adjacent the screw will rotate along with screw's rotating, causing every particle adjacent the screw will rotate along with screw's rotating, causing every particles insides the chamber to posses different speed. Therefore, relative movement among particles creates heat which is necessary during manufacturing because of helping protein change properly, damage cold oil ,decrease plasticity, decrease oil, elasticity, resulting in high oil productivity.
hydraulic oil press machine, High oil yield sesame hydraulic oil press 45kg, also knowed as Coconut Oil Making Machinery/Palm Oil Processing Equipment /Worm Screw Oil Press, hydraulic oil press, oil extruder, oil mill, which adopts hydraulic principle to produce pure and assured edible oil. The whole cooking oil expelling process is visible and needs only about 5-7 minutes; is quite suitable to individual households and small oil mills in the countryside due to its little room occupancy and high pressing speed.It is available to sesame, Coconut Oil Making Machinery/Palm Oil Processing Equipment /Worm Screw Oil Press walnut kernels, pumpkin seeds, kiwi seeds,tea seeds and almonds,etc.
is mainly used for peanuts, walnuts, almonds, soybeans, coffee bean, sesame seeds and other oil plants seeds, backing and drying. Most oil seeds need to be roasted to press more thoroughly and get high oil yield. Coconut Oil Making Machinery/Palm Oil Processing Equipment /Worm Screw Oil Press is manual control of electromagnetic heating equipment, when you fried different crops, the temperature should adjusted according to the needs.
Mustard Screw Oil Press
The whole mustard screw oil press machine contains three workshops: mustard pretreatment workshop, mustard oil extraction workshop and mustard oil refining workshop.
1. Craft flow for mustard pretreatment workshop
Mustard → magnetic box → cleaning → crushing and flaking roll → plate dryer → to extraction workshop
1. Mustard: Mustard is a tranditional oilseed. It can be made to normal mustard oil and flavor mustard oil. It is popular in many countries.
2. Magnetic box: Clearing the iron impurity which might be in the peanut. The iron impurity will
be harmful to the following machines, so we need take the iron impurities out.
3. Cleaning: This parts have different size cleaning sieves to clean the different impurities. After going
through this part, most of the impurities are moved from peanut.
4. Crushing and Flaking roll: The size of peanut is big, so it's devided into small piece. Then it's made to thin cake for pressing.
5. Plate dryer: Before entering the solvent extractor, the water content must be about 10%, so the dryer is used to adjust the water content.
2.Craft flow for mustard oil extraction workshop
extractor → mixed oil → 1st and 2nd evaporation → stripping tower → crude mustard oil
Wet meal → DTDC toaster → cake
1. Solvent pumps: continuously spray solvent to the rotary-typr extractor.
2. Roary extractor: spray and soak the cake with solvent so that oil fats can be dissolved in solvent
(form miscella). After processing, you can get wet meal and miscella (mixed oil).
3. DTDC: used to separate the solvent from the wet meal.
4. Miscella tank 1st: pump the miscella ( oil with solvent) into the miscella 1st, then add 10% saline water to it. The phospholipid and impurities in the miscella will react with the saline water, at last the reactant
precipitate, reaching the goal of purifying.
5. Miscella tank 2nd: the purified miscella will be pumped into it.
6. Miscella stripping: it will remove the remaining solvent in miscella. And the solvent will be discharged to
condenser for recycling.
7. Condensers: used to cooling the solvent gas separated from the wet meal and miscella for recycling.
3. Craft flow for mustard oil refining workshop
Crude mustard oil → degumming and deacidification→ decolorization →deodorization → refined peanut oil.
1. Degumming and deacidification: The gumming is moved by phosphoric acid and hot water. There are
two ways to move the acid in the edible oil. One is chemical way, the other one is physical way.
The chemical way is using NaOH to react with acid. This way is suitable for the capacity of 5-30T per day. The physical way is using steam and centrifugal to move the acid. This way is used for
capacity from 30-2000T per day.
2. Decolorization: This step is used to adjust the color of the oil. You can control the color of the edible oil according to the requirement of your market.
3. Deodorization: The function of this step is to move the special smell in the oil. This is an important
standard for refined edible oil.
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