Cold oil press machine is a kind of equipment for extracting vegetable oil through low temperature physical pressing technology, and its core feature is to control the temperature (usually lower than 60℃) during the pressing process, in order to maximize the retention of nutrients and natural flavor in the oil and fat.
Working Principle of Cold Oil Press Machine
Low temperature pressing
Screw extrusion or hydraulic pressing technology is used to slowly apply high pressure, and the frictional heat generated in the process is strictly controlled to avoid high temperature destroying the heat-sensitive components (such as vitamin E, polyphenols, etc.) in the oil and grease.
The temperature is usually controlled at 40-60°C, much lower than hot pressing (120°C or more).
Physical separation
After pressing, the oil is filtered to remove impurities without chemical refining or decolorization treatment, retaining the original color and flavor.
Advantages of Cold Pressed Oil
Comprehensive Nutrition Retention
Retain natural antioxidants, vitamins, phytosterols, etc., with higher nutritional value.
No chemical residue
No chemical solvents (e.g. hexane) are used, avoiding the risk of residue.
Pure flavor
The oil has the natural aroma of the raw material and a fresh taste.
Suitable for direct consumption
Such as cold mix, dipping, etc. Suitable for people who pursue healthy diet.
Applicable Raw Materials
- Common cold pressed oilseeds: olive, linseed, coconut, walnut, peanut, sesame, sunflower, etc.
- Special requirements: some oilseeds need to be pre-treated (e.g. shelling, crushing) to improve the efficiency of oil production.
Cold pressing vs. hot pressing vs. chemical leaching
Method Temperature Oil yield Nutrient retention Chemical residue Usage
Cold pressing 40-60℃ Low High None Direct consumption, low temperature cooking
Hot pressing Above 120°C High Partial destruction None General cooking
Chemical leaching High temperature + solvent Highest Low Possible residue Industrial oils, refined cooking oils
| Method | Temperature | Oil yield | Nutrient retention | Chemical residue | Usage |
| Cold pressing | 40-60℃ | Low | High | None | Direct consumption, low temperature cooking |
| Hot pressing | Above 120°C | High | Partial destruction | None | General cooking |
| Chemical leaching | High temperature + solvent | Highest | Low | Possible residue | Industrial oils, refined cooking oils |
Precautions for the use of cold press oil machine
- Pre-treatment of raw materials: cleaning, drying and de-shelling to avoid impurities affecting oil quality.
- Storage conditions: use dark colored glass bottles to seal and keep refrigerated to extend the shelf life.
- Regular maintenance: clean the filter and screw shaft to prevent residue clogging or oxidation.
Applicable People
- Families who emphasize on natural and healthy diet.
- Small farms or artisanal oil-making workshops.
- People with special needs for oil flavor and nutrition (e.g. fitness, vegetarians).
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