Cold-hot Pressing

Cold-hot pressing brings the benefits of cold pre-pressing with final hot pressing. The cold pressing step gives the highest-quality oil, ideal for cold cuisine. The press cake from the pre-press is then heated up to 100 °C and pressed again with a higher efficiency. This technology can be adjusted to separately handle the oil coming from the pre-press and the second press.

CWP - Cold-hot Pressing
The technology of cold-hot pressing offers high oil yields. The first stage of pressing occurs at a low temperature. Because of an absence of heating, resulting oil retains its biologically valuable substances and is low in phospholipids, which is convenient for its further processing. The second level involves heat treatment of seed with the aim of facilitating oil release from the cells. Heating of the seeds before pressing causes changes of cellular properties, protein transformations, and local concentration of oil particles at the cell level.
CWP - Cold-hot Pressing
The technology of cold-hot pressing offers high oil yields. The first stage of pressing occurs at a low temperature. Because of an absence of heating, resulting oil retains its biologically valuable substances and is low in phospholipids, which is convenient for its further processing. The second level involves heat treatment of seed with the aim of facilitating oil release from the cells. Heating of the seeds before pressing causes changes of cellular properties, protein transformations, and local concentration of oil particles at the cell level.